chicken pot pie

So much more than a pot pie

Random new acquaintance - So, do you work outside the home?

Me - Yes, I operate a gourmet foods business—specializing in pot pies.

Pause. Polite smile. Her - Oh. How interesting. (translation: not.)

This is a recurring conversation for me…different venue, new face, same expression. Sometimes I just let it slide, content to have them think that Butterfield Gourmet is nothing special. Other times I emphasize some of the other facets of the business, for instance, the holiday gift boxes which we ship all over the U.S. On other occasions, I have shared my love of writing stories and how this business provides a creative outlet for me.

However, the fact remains that Chicken Pot Pies are pretty tasty. Tender chicken, sweet peas, savory gravy are packaged in a perfectly flaky crust, forked to your mouth hot and fresh to the delight of your digestive system. And it’s a simple meal—training from culinary school is not required in order to create the satisfaction of a chicken pot pie. Many of us ate pot pies growing up, whether Grandma made one from scratch, Mom heated Marie Calendar’s frozen version, or Dad filled a casserole with chicken stew and topped it with refrigerator biscuits, we all have a memory of the ubiquitous dish.

My pot pie “journey” began with a pie crust obsession in 1988, and thence continuing to make a savory pie for dinner every single week. Later, I always made a pot pie when I took a meal to anyone- a friend who’d had a baby or a grieving church member or a new neighbor. Truly, there is always someone in need of a hot, home-cooked meal.

But is it really a pot pie that they need, or is it more? Is it what the flaky-crusted dinner symbolizes? That someone cares about you. That we know you’re hurting and don’t know what to say. That we realize you are exhausted and don’t have time to take care of yourself. That you deserve an easy, comforting meal with no hassle. That we are happy to know you.

I’ve heard many stories since I began this career as a pie purveyor. I had a gentleman visit my stand at the St. Michael’s Farmers Market a few years ago and he became a regular, purchasing the Home Sweet Home chicken pot pies each week. Once I tried to convince him to try other flavors but he explained that as he was currently undergoing chemotherapy, the chicken pot pies were the perfect meal as they never upset his stomach. (pot pie = health food)

A customer who had purchased 30+ pot pies for the holidays shared with me how she and her husband had gifted them to friends, neighbors, and work associates and how impactful these gifts were. Because the couple delivered each pie in person, pausing to visit with their recipients, it was so much more than a delicious present; it was a gift of their time during an incredibly busy season. (pot pie = friendship)

Over the past year, our children have experienced the joy of adding to their families. It’s difficult for me, as Mom, to see them struggle with sleep deprivation, new parent anxiety and the challenges of finding balance between their formerly child-free lives and currently child-rules-our-lives. I cannot help them with most of these experiences except by listening and giving occasional advice, if asked. They have to find their way. But I always know that I CAN provide a hot meal, or several pot pies for the freezer for those nights when they have no time to consider how to nourish their own bodies, while caring for their little ones. And that gives me great satisfaction. (pot pie = mom)

So it’s not just a chicken pot pie. It is love, compassion, grace, friendship, joy, comfort, empathy, reassurance, forgiveness and community. And that’s pretty darn special. 😊

If you’ve been blessed with a gift of a Butterfield Gourmet pot pie (or any other comfort food) we would love to hear your story in the comments below!

So very thankful for turkey, pie and family

Serious pic

Serious pic

The past two weeks are a blur. I do remember baking a lot of pies. And sides. And buttered rolls. And we entertained a crowd…not unmanageable, but still a crowd.

It was a lovely Thanksgiving at our house, with three of the Butterfield boys and their families gathered to talk food, sports and life. I had a fantastic crew in the kitchen—my daughter, daughter-in-law and a brother-in-law were all huge helps and I could not have managed the meal alone. It was an ambitious menu with so many sides…

2 Roasted Turkeys with Hard Cider Gravy

Mashed Sweet Potatoes with brown sugar crumble

Goat Cheese Mashed Potatoes

Mashed Potato Casserole

Maple Glazed Carrots

Skillet Green Bean Casserole

Roasted Brussels Sprouts with Cornbread Croutons

Brussels Sprouts & Cauliflower Gratin

Traditional Bread Dressing

Mushroom & Parmesan Savory Bread Pudding

Kale Salad with Butternut Squash & Pumpkin Seeds

Cranberry Citrus Relish

Buttered + buttered rolls

Thankfully, the clean-up team did not disappoint either. There were cousins running every which way to clear the table, wash and dry dishes and take out the mounds of recycling. (so many bottles!)

What a blessing to be surrounded by people you love at any time of the year! It was so nice and I hope that each of you had your own version of Thanksgiving joy around the table.

Because Thanksgiving came early this year, I have one last weekly menu before the holiday crush. Once December arrives, my team and I will be madly baking, boxing and mailing gifts across the country for orders. We would love to fulfill your gifting needs as well so be sure to get your orders in as soon as possible. Gifts are online now!

This Saturday, we will have a booth at the Jesuit Christmas Bazaar from 9am – 5pm. Please stop by and say hi! We are working hard to have lots of product to sell on the spot. We’ve come up with some not-to-be-missed specials just for the Bazaar and it’s all live on the ordering site and effective through Saturday only, so check it out here.

Silly pic

Silly pic

November is the best...

Today is Honey’s birthday. An honorable day to be sure! 8 people years/ 56 dog years and still holding strong.

Honey & James, 2010

Honey & James, 2010

November was once my favorite month because of my birthday; in my childhood days, I looked forward to this month because I could not wait to turn another year older. Ha! Stupid, youthful, Ruth—you never dreamed you would begin to hate gaining another year! But these days, I love November for a whole new set of reasons.

Firstly, my married children (3 out of 4) have all wed individuals with November birthdays. I often joke that I hate sharing my birthday month (you know, celebrations all month long—it’s a thing) with them but it just makes these 30 days all the more special.

Second, the weather will definitely turn this month. Cool, almost cold nights and crisp mornings that smell like damp leaves, cozy sweaters, fireplaces burning, warm cider simmering on the stove, pies baking in the oven, all of the senses are involved in the changing of the season.

Third, Thanksgiving is one of my all time favorite holidays. We host a crowd at our house and eat So. Much. Food. Card games are played (Oh Heck is a family tradition) and puzzles are assembled. We’ll take pictures, trying to secure the Christmas card image. Oh, and the Turkey Trot is definitely happening. It’s all family goodness packed into a couple of days. And it’s all about giving thanks because we have so much to be thankful for in this country.

Salted Caramel Chocolate Pecan Pie

Salted Caramel Chocolate Pecan Pie

Let’s do this, November! I’m ready.

Thanksgiving items are available to order online. Please order these items separately from your weekly menu items. Also making their debut at the online site are the Holiday goodies. Feel free to add these at any time, but keep in mind that for the gift boxes & platters, we may need more notice than 24 hours.

We have a great soup on the menu this week and breakfast is available to order through Sunday. I am here for your questions – Ruth 214/675-1932.

Picky eaters of the world unite!

True confession: I was you. My pickiness was legendary among our relatives and my mother’s circle of friends. “Ruthie is so picky! She won’t eat pancakes or eggs or ham sandwiches!” My mother, ever intent on getting substantive food down my esophagus, would warn that she would reheat my breakfast at lunchtime if I didn’t finish the morning meal. I perfected the chew-then-spit-in-napkin move to the point it was undetectable even by my brother, who loved to watch me like a hawk. I was a pro.

Obviously, I haven’t been a picky eater for years. All of those “no thank-yous” of the past have become “yes, please” and “more, please!” Much to the detriment of my figure. Do you realize that your metabolism rate decreases 5% every year after the age of 35? How are we supposed to combat nature working against us?!!

But back to the subject at hand: individuals with narrowed taste preferences. There really is no formula to creating adventurous young eaters. In my parents’ house, we were berated to clean our plates because it was a crime to waste food. Conversely, when my children were young, without pressure, I constantly made a variety of foods so that they became accustomed to always eating something different. But the outcome was the same from my upbringing to my brood. We all love food and try almost anything and everything. We associate good meals with family, comfort and communicating. If there is a celebration to be had, it’s going to involve a great dinner.

So be patient with your picky eaters—they’ll come around eventually. And if they decide never to eat coconut, pickled herring or raw onions, cut them some slack. Take it from a reformed picky eater, some things are still worth avoiding!

Cowboy Pot Pie

Cowboy Pot Pie

SAVETHE DATE: Holiday sides, pies & gift tastings will be on November 3-4. You don’t want to miss the opportunity to try our line-up of yummy offerings for your Thanksgiving & Christmas tables as well as gourmet gifts to make your life so easy in December.

Sniff, sniff. I'm catching a whiff of Fall!

I could never live in a cold climate. NEVER. I’m the girl who has always stated – I’d rather be hot than cold. Any.Day.Of.The.Year. But that doesn’t mean that I don’t appreciate it when the temperature begins to lean toward the 60s. Because I suffer from that uncomfortable syndrome which causes my feet and hands to turn numb when my core gets too cold, I tend to prefer heat. But there are also some pretty amazing things I love about cooler weather.
1. Sweaters. Duh-I’m a girl so I tend to think in terms of What-to-Wear when it applies to seasonal changes.
2. Boots. See above. We live in Texas so of course there are the obligatory cowboy boots but Dallasites have an inordinate number of fashion boots that bely our warm weather and cooler temperatures herald the arrival of covered toes!
3. Evening football games. There is nothing like watching the marching band during a half-time show while cuddled under a stadium blanket.
4. Pumpkins. You really can’t put them out in the summer heat even if it’s October 15. They rot really quickly! So it’s nice when the weather cooperates and you can decorate the front of your house with fall bounty.
5. Soup. And stew. I love salads just as much as the next girl but soup is a party in my mouth!!

All of this to say that I am so excited by October being here and actually experiencing an autumnal season. We don’t get a true Fall every year so I hope you will get out and enjoy it.

The menu is fabulous this week (am I allowed to say that?) because it is filled with things I love to eat. Caesar Salad, Pasta Salad, Tortilla Soup and Squash Quiche. I am obsessed with eggplant lately—can’t get enough—and I love this version of non-breaded parmigiana. You can opt to enjoy it with polenta or spaghetti or solo, the choice is yours. And a fabulous brownie rounds out the dessert.

As always, I’m here if you have questions, concerns or suggestions. Have a great week!

Here’s the menu. Order online here. I truly appreciate you when you get your order in early! At a minimum, please order by 10am the day prior to your pickup and be sure to provide your cell number. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm

There's no place like home

After two weeks on the road, I’m ready to be home for a while, that is, until we head to Ft. Worth for family weekend on Friday! John and I like to play this game when we visit other areas of the country. We get out and see what the city/town has to offer, explore and exercise, try the cuisine and restaurants and then we ask each other- could you live here? Each location has it’s own charms; we had some lovely hikes in the hills of south Denver on crisp, dry mornings. The sunrises in Colorado are just spectacular. Las Vegas’ crazy night life and casino haunts are a freak show that cannot be described. It is impossible to be bored in this city that never sleeps. However, after our journeys, usually we conclude that Dallas is home and we wouldn’t move from where we are now.
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But truthfully, to quote a cliche, home IS where the heart is. So I could relocate anywhere in this wide world as long as we could be together. So I’m glad to be home. In my house. With my husband. And the dog. And a busy fall schedule. Cooking for you all.

There are new items on the menu this week! The pot pies are your favorites but the entree is a new meatloaf which I highly recommend enjoying the first night and later too… there’s a bean salad that would make a great side dish for the meatloaf, a new chilled, silky soup with just a touch of decadence, a main salad that works fantastically for lunch with the bread bonus on the side and a lovely, fruit galette to satisfy your sweet craving.

As always, I’m here for you if you have questions, concerns or suggestions. Have a great week! -Ruth 214-675-1932

Check out the menu at the tab above. Order online here. Please order by 10am the day prior to your pickup and be sure to provide your cell number. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm
Friday 11-2pm

*****We sadly remember the tragedy of September 11, 2001, when so many American lives were lost in an attack on our nation. Our prayers continue to be with the families of all who lost their loved ones in a senseless moment of violence.*****

Ah, to be a toddler again!

Just a few days with babies and you remember how much work was involved in raising your own! I was so fortunate to steal a few days in Colorado to meet the newest member of our family, Theo Shepherd, born August 16 (12 days late) and at a whopping 9 lb 15 oz. Theo joins Ivy Grace (3yr 8mo) and Penny Ella (1yr 10mo) in demanding the attention of their ever-patient parents, Bryan & Stephanie.
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We Snapped my other kids, watched “bideos” and ate snacks, snacks and more snacks. Ivy also managed to decorate her sister with markers before Mommy & Daddy woke up one morning. Stephanie just laughed, because really, what else can you do? There’s a lot of energy in their house; one minute it’s joyful and the next it appears as though the world might end. And with a newborn thrown in the mix (eating machine), there seems to be no end to Mommy’s duties.

Wanting to be useful, I was lucky to babysit so Bryan & Stephanie could attend a friend’s farewell dinner, though sweet Theo tagged along. I made dinner for the girls, including a completely different meal for me. Then we watched a movie. THEN we ate popcorn. And then it was time for bed. When I staggered downstairs at 8:30pm, I must admit I. was. wiped. out. But it was all good, a lot of fun and for the evening, tear-free! In other words: SUCCESS!

Sometimes I forget how much a toddler CANNOT do for herself. An adult must feed, bathe, change and dress her. She may be able to play, socialize and nap without assistance but that’s even questionable on occasion! I’ve got the feeding thing down but must admit that I am a little rusty in all of the other areas.

So back to my quiet life I go, but happy to continue to feed all of you! It’s another short one because I’m off for some adult recreation late in the week. I’ll be back to full schedule September 12 with new & exciting (I hope) menu items. See the Menu for Sep 5, 2016 here. Order online here. Please order by 10am the day prior to your pickup and be sure to provide your cell number. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 3-5pm (order by 10am Monday)
Wednesday 2-5pm (order by 10am Tuesday)

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Sweet Child of Mine

So our boy went back to school this weekend and while the thought made me sad leading up to Saturday, I didn’t cry any tears upon our departure. On the drive to Ft. Worth, my son played appropriate songs for my distraction and enjoyment—the playlist included some George Strait hits and notably Andrea Bocelli’s “Time to Say Goodbye,” “Don’t You Forget About Me” by Simple Minds and Guns & Roses’ “Sweet Child of Mine!” I couldn’t cry for laughing so hard. He’s going to have another great year as a Horned Frog.
But I have to share with you a poignant list from my dear friend’s post on Facebook that absolutely hits a homerun in describing why moms cry when they take their babies off to college. Sniff.

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Below is a brief summary of survey results, specifically the answer that pertained to the menu…

#5 – I think the weekly menu
a. Has too many choices…....................0%
b. Is nicely varied, keep it up…............85%
c. Favorites available all the time….....15%

The comments that were added included requests for

-smaller meals for smaller families
-more salads
-vegetarian options
-low-carb options
-different recipes

I have heard you and I aim to please. You may have noticed the past two weeks’ menus have included two salad options and the response has been good. This week I’m down to one salad because I snuck a yummy summer soup in… there are also notations for gluten-free (GF) and vegetarian (V) menu options. If you are interested in smaller portions, you must follow the link to order online where you have the option in some cases to choose a half-size entree item.

One other item of note for this week’s menu – if you’ve seen the Spiralizer that was trending earlier this year – the pasta salad features Zucchini Noodles AND Pasta Noodles for all of the zoodle-noodle-kit-and-kaboodle fun you can handle!!!

As always, I’m here for you if you have questions, concerns or suggestions. Have a great week! -Ruth 214-675-1932

Check out the menu at the above tab. Order online here. Please order by 10am the day prior to your pickup and be sure to provide your cell number. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm
Friday 11-2pm

USA**USA**USA**

Here’s a menu to enjoy while you…

—watch amazing track athletes break world records.
—sit your children down to discuss their goals for the school year.
—plan your next empty nester trip.
—map out a strategy to find a new presidential candidate.
—savor this unusually cool weather that we are experiencing.

Take your pick!

The school year is rapidly approaching and I don’t know where the summer has disappeared to…I’m already feeling a little sad about my Horned Frog returning to Ft. Worth, but he reminds me that he’s been home for 3 entire months! It’s been a really nice season for us — a couple of trips, family visits and a reunion, some work, a little play — all of the things that make up a memorable summer and prepare us to head back to a busy autumn.

Check out the menu here.  Order online here. Please order by 10am the day prior to your pickup and be sure to provide your cell number. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm
Friday 11-2pm

Have a great week and GO TEAM USA!

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All good things must come to an end, especially vacation

Thank you for answering the survey! We’re still tabulating results and will post them here for those of you who are curious about what you answered in relation to other respondents.
We had a lovely week off and wish it were two, but the sun has set on our vacation! No rest for the weary. Idle hands are the devil’s workshop. No time off goes unpunished. Blah, blah, blah.

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So here’s the menu this week…making it so. easy. for. you. You don’t even have to click to see the deliciousness we have in store for you this week. But you do have to click to order here! Please order by 10am the day prior to your pickup. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm
Friday 11-2pm

SALAD
Creamy Caesar – crisp, sweet romaine, little grape tomatoes, nutty parmesan, housemade croutons and my creamy, anchovy-less dressing. Available in 2 sizes, $15 small (2-3), $20 medium (4-6) GF
Kale Pasta – love, love, love this salad! Featuring bow tie pasta, pine nuts, parmesan and a light garlic olive oil dressing. $20/serves 2-3

ENTREE
Italian-American Meatballs & Pasta – the college boy has requested this for one of his “final meals” before heading back to school! My favorite balls and sauce recipe will knock your socks off. I like a little kick in the sauce and I think you will too. $45/2 dozen meatballs, sauce & pasta, add another dozen for $10 more.

POT PIE
Home Sweet Home – tender chicken breast and sweet green peas in a homestyle gravy like Grandma used to make. $26/pie

QUICHE
Green Chile – I love this simple egg and cheddar pie with the subtle kick of Hatch chiles. Did I mention that I purchased 75 pounds of chiles when I was in New Mexico in July? :)) $22/quiche, whole wheat & GF crust available

DESSERT
Blueberry Pie – pie, pie, me oh my, I love pie! This one-crust wonder is so sweet and luscious. $22/pie

BREAD BONUS
Focaccia – we came upon some delicious, herby, sun-tried tomato-ey focaccia bread at a Farmers Market stand last week and I want to recreate it for you. $6/6 large pieces, avail. with purchase of entree, quiche or pot pie.

As always, call, text or email with questions! 214-675-1932

Real Men Eat Quiche

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I was working the Saint Micheal’s Farmers Market two Saturdays ago, when a couple approached my booth. They had been advised by a friend to seek me out and pick up the “best chicken pot pies ever.” While we were chatting the gentleman looked down at the table and spotted the hand quiche that I also had available. He became very animated, telling me about the article in the Wall Street Journal that very morning heralding the return of Quiche!

If you missed the story, titled “Make America Quiche Again” you can read it here. Charlotte Druckman humorously details how and when egg pie fell out of favor with the American dining public and reveals that quiche is on it’s way back, appearing on menus everywhere. I myself have noticed a surge in the interest and desire for quiche and I am thrilled to offer one each week, in hopes of adding to its popularity.

This week, I’m featuring one of Charlotte’s recipes: Roasted Broccoli Quiche. She also offers a fun Tater Skin Quiche that I intend to try out in my home kitchen and hope to offer you this fall. Also on the menu are summer appropriate Zucchini Soup and a favorite grain salad. Hope you’ll find something tasty for your table. See the complete Menu for July 18.

Note: Butterfield Gourmet will be closed for vacation the week of August 1.

To order, send an email by 10am the day prior to your pickup to menu@butterfieldgourmet.net or click here to order online. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-4pm
Thursday 12-4pm

As always, call, text or email with questions! 214-675-1932

Catch us at Saint Michael’s Farmers Market (8011 Douglas Ave) this coming Saturday, July 23, where we offer all of your favorite pot pies in a mini size!

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What do you want to be when you grow up?

I’m often asked how I got into this business. So a brief history. After my youngest was born, I had a sweet corporate gig working part-time in the office and part-time from home. Of course, all good things must come to an end so I was laid off in 1999. My girlfriends and I had a fun scrapbooking lunch once a week, taking turns hosting and we often discussed what was on the menu for our respective family meals. One of my friends asked, “Ruth, when are you going to start cooking for OUR families?” Thus, Ruth’s Kitchen was born. I published a monthly menu taking orders for the entire month in advance, cooked on Mondays and Wednesdays with pick-ups from my house on Tuesdays and Thursdays.
Then I began to receive catering jobs for receptions at my son’s school, a couple of small weddings and wedding/baby shower brunches. And then I grew weary of cooking in my home kitchen. So I quit.

But a few years later, a good friend and I decided to start a gourmet gifts service, A Little R & R, and I was back in the foods business. In 2012 Artizone came along with a big crush on the idea of selling my pot pies, and Butterfield Gourmet became a real thing.

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However, in 1973 if you’d seen into my future and predicted a career in cooking for people, I’d have laughed at the prospect! After all, I had big plans to be a secretary in a police precinct or a private detective. (I think I watched way too many Charlie’s Angels episodes, and truthfully, I do love orderly files, freshly sharpened pencils and shiny staplers.) But I hope I’ve found my true calling in the kitchen. It gives me such pleasure to share the flavors that my loved ones have enjoyed over the years with your families today.

We have some of your favorites this week. Order a couple pies to put in the freezer for the 4th or pick up a big Cornbread Salad on Thursday for your Saturday cook-out!

To order, please email menu@butterfieldgourmet.net by 10am the day prior to pickup. Also provide your cell number if this is your first pickup!

Tuesday – 12-2pm
Wednesday – 12-4pm
Thursday – 10-2pm or until it’s all gone!

9800 Preston Road
Dallas, TX 75230

Order online here.

Check out this week’s Menu.

Table for three

The year I last had all of my children home for Easter was 2010. In 2011 my daughter Stephanie was the first to leave the nest, heading to Arkansas to visit her then fiancé‘s family. We would have numbered 7 that year including fiancé. This past year, daughter #2 was scheduled to work at the hospital in Round Rock and couldn’t make it home so we were 5 and should have been 9. Flash forward to present day when son #1 and wife spent the weekend with her extended family in Atlanta and we were just 3 for church services and brunch. (Could have been 11) Although our family is growing in number, the attendees are shrinking.
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I remember Easter Sundays past when I was admonished by my daughters to wake them early enough so they could “get ready” for church in the morning and the sound of roaring blow dryers at 7 am. Then discovering that one of the boys was still in bed and rushing to get him ready. And waiting in the car for the last curl to be placed and stressing we would not have a seat in the main church.

Today was not reminiscent of one of those Sundays! I was up early, ran to Starbucks because we were out of coffee. I did my hair, applied my makeup and dressed while my son and husband were ready in a third of the time and waited patiently for me. We arrived early at the church, easily found a pew to accommodate the three of us and waited for the service to begin. We had a leisurely brunch, snapped a couple of pictures, changed our clothes and walked around the Arboretum for an hour. Lastly, we drove our Horned Frog back to campus and came home for a light supper of champagne and a charcuterie board. It’s an ever changing landscape around here these days but I am adjusting! :)

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I hope each of you had a wonderful Easter weekend, whether it was a hectic, egg-hunting, tear-inducing event or a quiet, day like mine. He is Risen!

Place your order by email to butterfieldgourmet@gmail.com and please do so by 10am the day prior to your desired pickup.

Pickup Times for 3/28-3/31

Tuesday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Wednesday – NW Hwy & Preston, 2:30 pm, 3pm
Forest & Preston, 4:30 pm
Thursday – NW Hwy & Preston, 2:30 pm, 3pm
Forest & Preston, 4:30 pm

BG Menu for mar 28

I really love food - I think about it all the time!

I am constantly reading recipes, blogs and articles about food trends, buying cookbooks and dreaming about new menus. It seems that every mini trip or vacation is only enjoyable if I have planned where we will eat and managed to try a new cuisine or restaurant. But my obsession with all things epicurean can pay a toll on my waistline. And is there anything worse than looking at each meal for calorie count instead of flavor factor or satisfaction equation? So I have to exercise and occasionally sacrifice (no dessert on one night? wah!!!!) for the cravings of my palate.
We’ve just returned from NYC for a quick couple of days and I knew when I headed there that I wanted to try a restaurant that Food & Wine listed as one of the top 10 eateries IN THE USA for Fried Chicken & Waffles, my all-time favorite brunch menu item. But my dear hubby who is also facing a food-to-waistline crisis told me there was no way he could contemplate that meal without exercise! Ladies & Gentlemen, it was 30 degrees out and our hotel bed was warm and cozy on the 27th floor overlooking Central Park, snow-lined and glistening in the sunshine. BUT...the powerful pull of Ma Peche‘s habanero fried chicken accompanied by cornmeal waffles and drizzled in maple syrup…well, let’s just say I tied on my running shoes, layered up and hit that snowy trail. There were a lot of people out there doing the same thing, although unless they followed us to 56th St and 6th Ave, I’ll bet they were not as well rewarded for trudging out there in the cold – our brunch was divine!

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Here’s a great article I recently read about 4 chefs who are throwing off the notion that you have to be fat, well-fed, and hard-drinking in order to be at your prime and how they are treating their health as an important part of their careers.

Fear not – this week’s menu, while filled with warm comfort, is not heavy. I’ll still follow my usual routine – a couple of days of walking, maybe some elliptical at the gym – but I will be able to indulge in deliciousness without guilt.

Place your order via email to butterfieldgourmet@gmail.com by 10 am the day prior to desired pickup. Available pickup times this week:

Tuesday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Forest & Preston, 4:30 pm, 5pm
Wednesday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Forest & Preston, 4:30 pm, 5pm
Thursday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Forest & Preston, 4:30 pm, 5pm

BG Menu for Feb 1

2016 is going to be a good year

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I can feel it, can you? 2016 is going to be special, I just know it. I mean, January 2 already brought an amazing win for the TCU Horned Frogs! The past year was really unique for our family and the new year cannot possibly compete in the major-life-changes category. But it’s going to be a great year—I feel it in my core! P.s. Being more positive is one of my resolutions!!! :)

Quick comment on the picture – my youngest returns to TCU after a super fast winter break (3 weeks!) but we enjoyed every minute with him. And it was so wonderful to see him reconnect with his Jesuit brothers (always at our house or Village Burger Bar, it seemed). Each of the young men in this picture are at different schools, 4 in Texas and one in Indiana but they have stayed in touch and picked up friendships where they left off. We had an impromptu night of grilled pizzas and I loved hearing them ask each other about GPAs(!), football games and other campus experiences.

Very short week so get your orders in early. Send an email to butterfieldgourmet@gmail.com to place your orders or use the Order/Inquiry tab above. Here are the available pick up times/locations but let me know if you need something outside of these parameters and I will try to accommodate.

Tuesday – NW Hwy & Preston, 2pm, 2:30 pm, 3pm, 3:30 pm
Forest & Preston, 4:30 pm, 5pm

Wednesday – NW Hwy & Preston, 2pm, 3pm

BG Menu for January 11

Hatch here, Hatch there, a touch of Hatch everywhere...Menu for August 10-14

If you haven’t seen the chiles roasting at Central Market or caught a whiff of their warm, smoky char in the air at Market Street, you must be out of town! Tis the season for Hatch green chiles and I have looked forward to this time of year ever since the tradition started about 20 years ago. We moved away from New Mexico in 1989 and the thing I miss the most about the southwest is the abundance of and access to Hatch green chiles.
Hatch chiles represent comfort food to me. The first dish I ever crafted using this amazing pepper was Green Chile Stew. Years ago at a family reunion, a group of us took a cooking class in Santa Fe and a version of this recipe was included in the demonstration. Several of my husband’s family members and I took the recipe back to our home states (Wisconsin, Illinois, Colorado and Texas!) and tweaked it, making our own versions. i think I am the lone beef supporter as the others used chicken. If you have not tried my Green Chile Stew, put it on your bucket list. It is deep, savory and so delicious with a fried egg on top and hot flour tortilla alongside.

To be honest, I can never stock up enough on the chiles during the festival; my mother-in-law kindly replenishes my supply when either she visits Texas or we visit New Mexico. But it is nice to have a fresh supply each August. This week on my menu, I am serving the chicken version of green chile stew and the beef version in a pot pie, as well as a version of my personal favorite, Chiles Rellenos. Of course, you will have to supply your own “Red or Green?” Do you get this reference? Have a great week! 2015 Menu for Aug 10

A Taiwanese girl makes Southern Fried Chicken...Happy Mother's Day, Mom!

My parents met in Taiwan when my father, Tom, was a young zealous missionary who could not speak the local language but knew he had a message to share. “Frank” was his interpreter until my father acquired mastery of the Taiwanese dialect and during their acquaintance, Frank introduced him to his family including his sister, Sadako.  Tom was immediately smitten and she quite taken with the handsome Westerner.  Their courtship is another story entirely.  But as the story regards the food that I grew up eating, Tom brought Sadako to the United States after they were married in order to finish his seminary studies.  They lived in Kentucky for a number of years, giving birth and raising 3 children while my father earned his Masters of Divinity. During that time, my mother learned to cook a number of Southern dishes which were entirely foreign to her but she wanted so to please her new American husband.
To this day, I have not tasted anyone’s homemade Fried Chicken that can rival her’s.  It’s a simple recipe involving a brown paper sack and it is fried perfection. (Dean Fearing and I once had a very polite disagreement about who made the better chicken and we learned that we use the same method: his grandmother also taught him to use a paper sack and she was from Kentucky!)   These days I most often make Fried Chicken for a picnic to be served cold with champagne on a lazy afternoon.

I think that I am adventurous in the kitchen but my mother was a true model of courage. Can you imagine leaving everything you know and love and coming to a foreign country with strange dishes and customs? And then embracing the difference and trying to adapt to a way of life without fulling understanding even the language? This week’s Menu is a tribute to my brave Taiwanese mother.

mom

I love this picture. I don’t remember my mother being silly on many occasions so this image is priceless. I think her expression embodies a cheeky attitude that says “I know what I’m doing.” Love you, Mom!

p.s. I’m the big mouth – shocker!

My season of "lasts" and menu for April 13-17, 2015

I remember when my two middle children were in preschool and I thought, are we ever going to get out of this era of chicken pox, losing teeth, and crying over lost toys? And then I blinked and my youngest is a senior in high school and I haven’t heard either of my boys cry in years and I realized we are at the end.  The end of 30+ years of child raising…I’m not saying that we will cease to be parents; obviously not, with weddings, childbirths and college still ahead of us.  But an era does come to a close when you are no longer the biggest influencer in your youngest child’s life and your child becomes an adult.
IMG_9091This melancholy today is brought on by my son’s Senior prom last night.  It was the last high school formal that I will have taken pictures of any of my children. This past week he attended his last high school retreat.  And soon, he will have his last week of high school.  I’m sure that there will be more nights when I worry about how late he comes in, so there is still more fun parenting to come. But still, I mark each of these last events with a little tear.

Have a great week.   2015 Menu for Apr 13

Time flies pretty fast from here to the end of the year

This is the time of year when my to-do list is so long, I know I will not complete everything by the end of day. But that’s okay—as long as I keep making lists and trying to cross off a few items when I can, I am making progress!
Its time to start thinking about holiday gifts and meals again and I am very excited about introducing these tasty recipes. New this year, I am offering Pies & Sides for the Thanksgiving week.  I will feature 5 scrumptious pies and several delicious side dishes so you can round out your own Thanksgiving table or be the star who contributes something special to the potluck! (Ask me how you can have a pie baked in your Grandma’s pie plate to take to your gathering!)

My gift selection this year has grown again – and I can’t wait for you to try everything at my Sip & Sample event this Thursday, November 6!  If you did not receive an invitation via post or evite, message me and I will happy to share the details.  I will be sampling ALL of my gift goodies as well as a couple of savory items, several sweet pies and Dallas Fine Wine and Spirits will be on hand so you can taste a couple of wines that pair well with my savory and sweet items.  And I have ideas on how to put together a fabulous, unique gift for that boss who is hard to shop for, the sweet neighbor who always watches your home when you’re gone, your children’s teachers and of course, clients that you want to thank for their business throughout the year.  Don’t miss this fun evening, you’ll have first pick of delivery dates and of course, the opportunity to try many delectable goodies before you plan to give them away.

I am operating a limited pick-up this week for my Dinner Menu since I will be busy with the Sip & Sample on Thursday.  I’m making customer favorites and a new unique pie, here are the mouth-watering details and info on how to order: Menu for Nov 3

Fall fun and every day blessings

It was an interesting week! I was so excited about the promise of change in the weather…and the opportunity for rain.  Well, it came alright!  Dallas was hit with a deluge of wild thunderstorms for a very short period of time and it left the city with downed massive trees and loss of power to 250k residences and businesses!  Our power went out at 4:45 pm on Thursday and stayed out until 3:45 pm on SATURDAY!  It was very frustrating for me and for my husband who works out of the home.  Friday we found ourselves playing wifi vagrants…going from cafe to cafe for internet access and trying not to wear out our welcome.  The loss of power also meant that I had to find storage for my four freezers’ contents!  I was able to store much of the perishables at the Cafe Gourmet shop and surprisingly, two of the freezers retained their frozen state.
Because I was so frustrated by the lack of power, I felt so grateful when we regained electricity, which I take for granted every other day of the year.  So that was a positive that came out of the storm.  And it also brought the promised cool weather for Saturday morning when my son had a cross country meet.  Sadly, the event that our school was to host was cancelled due to the storm damage but we were able to move the meet to another location so our team could still race.

And the power was back on in time for us to catch some fun NCAA football matches on the telly.  I haven’t had the opportunity to sit down this season to watch any games and this turned out to be a great weekend.  Go Frogs! :)  I hope you all had good weeks too and I would love to hear how your neighborhoods fared from the storm.  Here’s what I’m cooking this week. Menu for Oct 6