Feeding the 100

L is one of a handful on the list to cook for the post-liturgy lunch at the parish tomorrow. The spec is “entree’ and side for 50 people”. Another on the list is out of town, and after striking out with other cooks called me to see if we could do double duty, graciously offering to pay for the food. So we’re cooking for 100: beast stew with red wine, butter, garlic, herbs, Celtic Sea Salt, red onions, french potatoes, green beans and stock. Po-man’s meal, yes, but we’re essentially poor after Christmas spending so I’m fine with that.

Bought a shiny, new 40qt aluminum pot to handle the load, as our last large pot has mysteriously disappeared and the parish kitchen only had a 20qt pot to offer. What a monster!

I’m hoping this works out. I usually cook for a handful, not for a hundred. I firmly believe, however, that any stew will be quite edible when cooked with enough red wine, butter and garlic. But I’m no Julia Child… although after watching Julie and Julia last night I wish I were!

Update on January 25, 2010 by Jim

Somehow or another the recipe —if you can call it that— has gone missing. Here it is:

• 10lbs of chopped meat
• 5lbs carrots
• 2lbs bakers’ potatoes
• one big honkin’ can of green beans
• several red onions (pearl onions might actually be better)
• a pound of butter
• 2/3s beef stock and 1/3 red wine for the base

Season to taste with:

• Sea salt (use more salt that you think you should)
• Crushed black pepper
• basil
• thyme
• oregano
• rosemary

You could add other veggies, I just ran out of money so I couldn’t

Comments

[Emily]

Boy, did we pick the wrong week to be gone! I heard an old Facing East friend stopped by for a visit, too. This looks delicious.

[Jim]

Thanks Em. It got good reviews, I'm happy to say.