{"id":112145,"date":"2017-12-21T10:34:28","date_gmt":"2017-12-21T15:34:28","guid":{"rendered":"https:\/\/www.bates.edu\/news\/?p=112145"},"modified":"2023-01-25T15:33:45","modified_gmt":"2023-01-25T20:33:45","slug":"for-the-holidays-four-recipes-from-the-bates-kitchens","status":"publish","type":"post","link":"https:\/\/www.bates.edu\/news\/2017\/12\/21\/for-the-holidays-four-recipes-from-the-bates-kitchens\/","title":{"rendered":"For the holidays, four recipes from the Bates kitchens"},"content":{"rendered":"

“They loved the brisket,” said Cheryl Lacey as she paused, however briefly, during the college’s faculty and staff holiday gathering on Tuesday evening in Commons.<\/p>\n

Lacey, director of dining at Bates, was talking about the students’ own dining celebration, their beloved Harvest Meal, which held a few weeks ago, before Thanksgiving break.<\/p>\n

The annual tradition is fun for her team, she says. “It’s about their reactions. The big smile.\u00a0 The napkin<\/a> the next day that says, ‘Oh my gosh I just loved that dish.”<\/p>\n

Each year, the Harvest Meal menu grows “pretty much out of Owen’s imagination,” she says, referring to Executive Chef Owen Keene. With another food-fueled holiday season upon us, here are four dishes, both mains and sides, from the 2017 Harvest Meal menu.<\/p>\n

SEAFOOD CHOWDER
\nServings: 11 portions (6 ounce)<\/h5>\n

2 teaspoons canola oil
\n2 stalks celery, medium diced
\n1\/4 large onion, medium diced
\n1 1\/2 teaspoon garlic, minced
\n1 1\/4 cup butter or margarine
\n1 1\/4 cup flour
\n2 tablespoons fish base
\n2 quarts milk
\n1\/2 pound cooked potatoes, diced
\n1\/4 pound 40\/60 count scallops
\n1\/4 pound 70\/90 peeled, de-veined raw shrimp
\n1\/4 pound lobster meat
\n1\/2 pound fish of your choice, can be a variety
\n1\/2 teaspoon tabasco sauce<\/p>\n

In a pan over medium heat, melt butter or margarine. Whisk flour into the butter until a thick, rough paste forms (roux.) As it cooks the roux will become smooth. Stir often and watch for burning.<\/p>\n

After about 5 minutes, remove from heat and set aside.<\/p>\n

Heat oil in a large soup pot over medium-high heat. Add onion, celery, and garlic and saut\u00e9 for 5 minutes.<\/p>\n

Mix fish base and milk, then add to vegetables and bring to a simmer.<\/p>\n

Thicken with roux.<\/p>\n

Add potatoes, scallops, shrimp, lobster, fish, and tabasco. Bring back to a simmer, and simmer for 10 minutes. Check seasoning.<\/p>\n

\n
\"\"<\/a>

Every Harvest Meal has a theme woven through Commons decorations and the menu. In 2015, it was “Cats on the Coast.” (Phyllis Graber Jensen\/Bates College)<\/p><\/div>\n

<\/h5>\n
CORN AND BLACK BEAN SUCCOTASH<\/h5>\n
Servings: 14 (4-ounce) portions<\/h5>\n

3 cups whole kernel corn, fresh or frozen
\n14.5-ounce can black beans
\n1 cup roasted red peppers<\/p>\n

In a pan over medium heat, add all ingredients and simmer until heated through. Season to taste.<\/p>\n

\n
\"\"<\/a>

From 2006: students queue up for Harvest Meal outside Chase Hall, the home of dining Commons until 2008. (Phyllis Graber Jensen\/Bates College)<\/p><\/div>\n

HERBED STUFFING<\/h5>\n
Servings: 12 (4 ounce) portions<\/h5>\n

1\/2 large onion, medium diced
\n2 stalks celery
\n1\/3 cup margarine
\n6 1\/2 cups chicken stock
\n1 gallon dried bread, diced
\n1\/2 teaspoon salt
\n1\/4 teaspoon pepper
\n1\/2 teaspoon sage<\/p>\n

Preheat oven to 350 degrees.<\/p>\n

In a pan over medium-high heat, melt margarine. Add onion and celery and saut\u00e9 for 10 minutes.<\/p>\n

Add stock. Bring to a boil, reduce to a simmer for 10 minutes. Remove from heat.<\/p>\n

Add bread, salt, pepper and sage. Mix thoroughly. Place in a greased baking pan.<\/p>\n

Bake for 15 minutes.<\/p>\n

\n
\"\"<\/a>

From 2002: Dining Service’s Paul Begin presides over that year’s medieval-themed Harvest Meal. (Phyllis Graber Jensen\/Bates College)<\/p><\/div>\n

BROWN SUGAR AND CHILI CRUSTED BRISKET<\/h5>\n
Servings: Rub is enough for two (5-6 lb.) beef briskets, each approximately 20 portions<\/h5>\n

3\/4 cup + 2 tablespoons dark chili powder
\n3\/4 cup + 2 tablespoons salt
\n1\/4 cup + 3 tablespoons brown sugar
\n1\/4 cup + 3 tablespoons black pepper
\n3 tablespoons + 1 1\/2 teaspoons dry mustard
\n1 teaspoon ground bay leaf
\n1\/4 cup + 3 tablespoons granulated garlic
\n1\/4 cup plus 3 tablespoons granulated onion<\/p>\n

Mix ingredients and rub generously on briskets.<\/p>\n

Bake at 250 to 275 F. for 3 hours minimum. Brisket needs to reach an internal temperature of 180 degrees.<\/p>\n

Leftover rub can be refrigerated in an airtight container.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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