cornbread salad

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.

Tony Bennett can still belt out a tune

When my husband offered me a choice between attending a Tony Bennett concert and hearing Chris Botti, I had to go with the old guy. I’d never seen him perform live and have listened to his music for so long plus I feared it might be my last opportunity to hear him!
And I have to tell you, Mr. Bennett did not disappoint. His voice, his charm, and his joy made the entire evening so lovely and perfect. I found that during his first number, I was actually crying from the surprise and pleasure of how strong his voice continues to be! (He’s 89 and holding!) You may ask how I came to be such a fan of Tony’s because I am not the generation that grew up with his voice coming from the radio. However, I married a very romantic guy who loves all genres of music and especially the big band era. In fact, “our song” is “The Way You Look Tonight,” and although I think Ole Blue Eyes sings it best, I still love to hear Tony’s rendition.

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I think that romance is still important today—maybe especially today. And I also recognize how difficult it is to carve out time for romance with your honey. But it doesn’t have to be a Tony Bennett concert to inspire a sweet slow down in your life. Why not get a sitter for the kids on a Wednesday night, pop in a pot pie for their dinner and sneak out with your sweetie to the pizza joint for a quiet dinner? Or once the kids have gone to bed (or if the kids have already left the nest!) turn off the TV, turn on some music, and do a little shuffle in the kitchen or family room with your arms around each other. Just a thought. Just a suggestion. Spark a little romance.

Here’s the Menu for the week…nothing too fancy, just familiar and feel-good. Below is a an actual link to order and pay by cc. You will be able to choose your pickup date and time on this form too, but please follow the parameters as usual (order by 10am to pickup the next day and choose one of the below times). I’m trying to automate as much as I can to make your lives a little easier!

Have a great week—and don’t forget to order your Mother’s Day goodies for pickup Saturday at the Saint Michael’s Farmers Market!

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

Order online and pay by card

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

A Victory Lap Kind of Menu

I have a lopsided week so pickups will occur Wednesday-Friday but feel free to send your orders in early to reserve your favorites.
The entire menu is devoted to the Butterfield Gourmet favorites, meals that my customers order time and time again.

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We all have favorites, right? It’s funny, but when I was growing up, my mom had a very distinctive cooking style. She was a great cook – everything she put on the table was tasty but she despised the planning of the weekly menu. So she would often get in a rut of making the same four to five meals, weeks in a row. And as a dutiful family, we ate everything she put in front of us until finally, she tired of making those particular dishes and changed the menu.

I have the opposite problem: I like to make different meals all the time. When I was raising my family, I was constantly poring over cookbooks, cutting out recipes from magazines, and generally mixing it up in the kitchen. My family had to request that I make a favorite of theirs in order to get it into the rotation. What I finally learned is that sometimes, new isn’t always better. The palate craves familiar tastes and comforting food is related to memories and consistency. So, it’s okay to repeat your menu and maybe my mother was doing it right after all!

I hope you choose a favorite from the menu this week or find a new one. Order by reply to this email by 10 am the day before needed and don’t forget to include your cell phone number. Pickup times are as follows:

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

BG Menu for Feb 22

Do you believe in Fairy Tales?

Remember that high school formal where so much trouble went into getting ready for the event? You shopped for and bought a dress or rented a tuxedo. Went to the salon to have your hair blown out, styled or trimmed. Got a mani/pedi. Picked out a corsage or boutonniere with great care. And then the evening arrived, and the event just didn’t measure up to all the preparation. You had a good time but honestly, it was a bit disappointing and it seemed as though there sure was a lot of fuss and expense for an evening that was just another night.
That was the opposite experience of my daughter’s wedding. The months of planning, attention to every last detail, shopping for the dress, silly expenses, menu minutiae, anguishing over what I would wear and dilemmas over seating charts all culminated in the most magical, perfect evening. I’m so glad my husband wore that suit and the tie I picked for him. I’m happy we chose the Shrimp & Grits a-ya-ya. I’m thrilled that the girls who stood with Kate adored the gifts that we selected for them. But most of all, I absolutely love that my beautiful, precious girl walked down an aisle of super soft sand and married her sweetheart in front of a gorgeous Florida sunset. It was her dream come true.

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Of course, after such an all-consuming event there’s bound to be some let down. It’s a bittersweet feeling to come home from our trip and see the last things my daughter worked on in preparation for her wedding. (If you don’t know, she calligraphed all of her wedding invitations, save-the-dates, and programs; every item that involved writing bore her personal stamp, all the way down to the “thank you” card on each favor. You can see her beautiful work here.) Additionally, there is the realization that she will never again enter our home as merely our child for now she also belongs to another family. Her own family unit has been created.  And let’s be honest, all the planning leading up to THE WEDDING is nothing compared to the work that will go into THE MARRIAGE. The real fun begins now but so does the true attention to detail. I shared some of my marital advice for Jake & Kate in my last post but my husband pointed out that I’d left off one very important thought. Shared faith is an essential facet of a successful marriage. I don’t know that I’d be standing here today with 27 years of marriage to our credit without God’s presence at the core. My daughter and her beau are starting there too and I know they will be blessed. It was a beautiful fairy tale wedding but their true life’s history is what will be remembered.

I’m back. I’m cooking. Here come the holidays. Thanks for reading along.

<3 Ruth

Special shout-out to our phenomenal wedding planner Heather Archdeacon Williams, whom I credit with allowing us to keep our sanity.

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.

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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!

Superbowl of Groundhog Day proportions! Menu for February 2-6, 2015

I like football but honestly the Superbowl is about food and commercials, with food being out and away the most important factor.  And I really don’t care for Superbowl parties because no one really watches the game and I don’t get to choose the food hence we are hanging at home today and doing our own thing.  Our pre-game munchies include the old stand-by, Chex party mix, as crafted by my husband. He likes it with extra butter AND extra worcestershire AND lots of nuts and i am thrilled that he wants to make it!  My contribution is the Buffalo-Chicken Dip. This gooey, cheesy concoction is so rich and HOT but I can’t stop eating it, even as it burns my tongue. I serve it with tortilla chips and it is also yummy wrapped in a tortilla with some chopped lettuce. (It officially becomes lunch at that point, making its consumption more legitimate?) I am sharing this recipe today on my Instagram account, as soon as I upload the picture! Follow me @buttersgourmet.
But let’s talk about the main feature, the crucial play of the day as it were: dinner.  Tonight we are pan-searing Prime Rib-eye steaks and serving them with Cornmeal Battered Onion Rings. (Please wipe the drool off your chin.) We have really mastered the indoor steak thing and I think they are as good (almost) as steaks grilled over a hot charcoal fire. I’ll post some pics to my Insta later. Oh, and for dessert I am leaning toward chocolate + marshmallow = touchdown!

So the week’s menu features some Superbowl themed items – Buffalo Chicken Mac & Cheese, two kinds of Chili, because few football parties don’t include these items. But there are also a couple of favorites like SW Cornbread Salad and Homestyle Chicken Pot Pie and a dessert not to be missed: Red Velvet Poundcake. Let me know if I can tempt you with something! 2015 Menu for Feb 2

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

Don't you just love pie?! Menu for May 19-23, 2014

The school year is winding down and schedules can be stressful…make life easy and pick up a home-cooked meal for your family!
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by 10 am for pickup from 4-6 pm the following day.

Pick up is from 4-6 pm, Tuesday, Wednesday or Thursday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Quiche: Swiss, Bacon & Spinach - if it has bacon, it has to be good. If it has spinach, it has to be good for you!  $20/pie serves 4-6**

Pot pie:  Two choices this week-  Homestyle Chicken ($25) or Beef Pot Roast ($30)**

Entree: Black Bean Enchiladas – this is a great meatless meal, if you are trying to have one each week as we are. Specify your preference for flour or corn tortillas. Includes a bowl of my personal salsa. $30 serves 4-6 GF with corn tortillas

Salad: Southwestern Cornbread Salad -  if you’ve never had cornbread salad, you need to try this.  It’s a layered salad filled with romaine, tomatoes, black beans, corn, cheddar and ranch dressing.  It really is unique and delicious.  $15 serves 3-4 GF available

Dessert: Black Bottom Banana Cream Pie - I received a request for banana cream pie and I have 2 recipes…we will start with this one. Its actually a chocolate cream pie with a layer of bananas, what could ever be wrong with that?! $20/pie

Cookie: Mom’s Homemade Oatmeal Chocolate Chip – did you see what I did there? Chewy, melty goodness. $12/dozen medium cookies

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Thanks for your orders and your referrals!

April Showers and all that...let's eat in tonight! Dinner options for 4/7-11/2014

To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. If you order by 10 am, your items can be ready for you by 4 pm the following day.
Pick up is from 4-6 pm, Tuesday through Thursday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Salad:  Southwestern Cornbread Salad – if you’ve never had cornbread salad, you need to try this. It’s a layered salad filled with romaine, tomatoes, black beans, corn, cheddar and ranch. It is so good and my Bunco ladies order it everytime! $12 serves 2-3

Soup/chili: Homerun Chili – this two-beef, two-bean chili is super savory and guaranteed to warm you to your toes. I throw in a couple bags of fritos and you add sour cream, shredded cheese and cilantro! $15/quart

Quiche: Arugula & Mushroom - this egg pie leans to the Italian side with peppery arugula and provolone and mozzarella cheeses.  Serve with a salad and call dinner done! $20/pie serves 4-6

Pot pie: Curried Chicken – introducing my newest pie! Tender chicken breast meat, potatoes, and carrots combined with a sauce of Eastern flair. $25/pie serves 4-6.  Also beginning this week, you may order any of my standard pot pies on any day:  Homestyle Chicken ($25) or Beef Pot Roast, Green Chile Stew or Steak & Ale ($30)

Side: Herbed Basmati Rice – this is such a nice dish with fresh herbs and a little nut for crunch. It would complement the quiche of the week as well as the Beef wraps. $10 serves 2-3

Entree: Barbacoa Beef Wraps - fall-apart, tender beef is definitely a taco upgrade.  Comes with corn or flour tortillas and some of my homemade salsa. $30 serves 4-6

Dessert: Fresh Apple Cake - I can never decide if I like this cake better for breakfast with a cup of coffee or for dessert with a scoop of vanilla ice cream — better try it both ways! $10/small cake

Thanks for your referrals and your orders!