Tuesday, March 15, 2016
We have been really getting into fermenting and pickling over the past year or so and here are a few of the items that we have been creating: Spiced preserved lemons, sweet cabbage pickle, quick pickled carrots, chili okra, blaukraut, sauerkraut and our most recent and all time favorite: golden beet and pear kimchi. I could eat a whole jar of this kimchi over rice. Soooo good.
Sunday, July 12, 2015
Wednesday, May 20, 2015
It's hard to believe that we started this little company a whopping fifteen years ago and are still going strong today, fueled by the love of food and a passion for serving quality meals to the masses. It's been a great journey and I feel like we are still just hitting our stride with the addition of a new catering truck (unveiling very soon) and wedding season about to kick into full swing. This job has never been boring with every gig offering new, interesting, and often challenging dimensions. It keeps us on our toes and I feel like I'm still learning as we go, as we face new challenges every day. It helps to keep us sharp as we trudge forward like culinary warriors. We are not the type of people who could punch the clock and sit behind a desk for 40 hours a week. We need new and exciting prospects in our workplace to keep our minds active; to keep up with changing food styles and peoples ever evolving tastes. So, what I'm not saying here but should really elude to is "Thanks", to everyone who has been with us along the way and helped to make Alligator Pie Catering what it is today. We couldn't have done it without you. Seriously, catering to an empty room would be really weird….
|Our first year with our original third member, Tracy.|
|Possibly one of our first weddings.|
Thursday, March 12, 2015
Neither one of us are super motivated breakfast makers, unfortunately.
Usually one of us excels at something that the other person really can't be bothered with and it will even everything out. For example, I am the smoothie maker and Pat is the cocktail maker. There are certain ways to keep the balance of the universe intact....
For breakfast though, besides smoothies, we are both exceedingly lacking (this possibly translates to lazy).
So enter in overnight oats. This has become a staple in our house recently and with good reason. I can pretty much make breakfast for every day of the week at once. I was doing this every couple of days but I quickly realized that even almost a week later the oats were still really yummy. This is basically a cold oatmeal replacement except that it's not disgusting like cold oatmeal. There are also endless variations with this recipe.
I have been making about 4 jars at a time and that really does tend to last us the whole week since it's so filling.
Here is the recipe I have been working on:
-1 1/4 Cup Quick Oats
-1/3 Cup Shredded Coconut
-1 1/2- 1 3/4 Cup Milk Product (we use a mixture of about 2/3 soy or almond milk and 1/3 coconut milk but you can use whatever you like)
-1/2-1 Cup Dried Fruit (you could use fresh fruit as well but that may not keep as long if you are making a weeks worth of this) we use figs and dates since they are also naturally sweet so you don't need to add sweeteners.
-1/3 Nuts (we have been mostly using almonds but I think any nut will do)
- 1 t Maple Syrup or Honey
*a few variations are:
hemp seeds or chia seeds
This makes about 2 cups.
*occasionally, if the mixture seems to dense, I add a bit more milk to it and it's good as new.
Mix it all together and put into mason jars or some other vessel and pop into the fridge.
I feel like this is a pretty forgiving recipe so you can really experiment with it. See how your first batch goes and then mix it up for the second batch-add more milk or more fruit or different nuts, etc.
Monday, January 19, 2015
We're enjoying a busier than usual January but we did manage to have a bit of a rest after the absolute craziness of December Christmas parties.
2014 was a great year for us, we catered all over the Kootenay's for both new and repeat customers.
2015 is already shaping up. In April we celebrate 15 years in business. That feels fairly impressive.
Pat is also very hard at work trying to get our new catering truck finished by spring-it's a very exciting project and Pat is doing an amazing job of tackling it. There is only a moderate amount of screams of frustration....
We're also really trying to get some work done on our upcoming cookbook. It's sometimes difficult to fit this in but it is a fun and rewarding project and we're determined to finish at least the majority of it this year. You can follow us on instagram to see some of the food ideas: alligatorpiecatering
We are very close to being booked up with weddings already so it promises to be another busy year.
Thanks to everyone who has supported our business!
Friday, September 26, 2014
There are certain food items that only show up at certain times of year and tomatillos are definitely one of our favourites. I mean, we pretty much jump up and down when Meyer lemons are in season but the arrival of tomatillos can also be exciting.
If you've never used them, they are very easy to assimilate into sauces, salsa and dips. They are a Mexican staple so of course they work well with those flavourings but you can use them in place of tomatoes in a variety of other recipes as well.
Our latest obsession has been roasting them. What doesn't taste better roasted? The thing about tomatillos is that they really develop an incredible flavour as they roast.
and develop a natural sweetness.
I meant to write down a recipe the last time I made this but, sadly, I didn't. Hopefully this works out just from memory...
Roasted Tomato and Tomatillo Sauce/Salsa:
-8-10 tomatillos husked and rinsed (they have a bit of a sticky film on them under their husks) quartered
-1-2 cups of grape tomatoes-halved
-2 hot peppers-chopped
-1 t sugar
-2T olive oil
-1T cider vinegar
-salt and pepper
You can chop up a piece or two of garlic and throw that in as well.
-Mix all ingredients together and transfer to a pan.
-Cook at 400 degrees for an hour or so (stirring occasionally) depending on how roasted you want everything.
You can use this as a sauce over chicken or fish or beans and rice.
It is an excellent addition to tacos, burritos or anything in that realm.
Perfect on it's own as a salsa but you can also add some lime juice, cilantro and avocado as well.
One other thing we did with it is toss some roasted potatoes in it and serve. Amazing.
Friday, July 18, 2014
These peppers will keep for up to a week in a covered container in your fridge but they generally don't last that long since they are so delicous. Use them as your secret weapon in your Summer cook-outs. We will be featuring them in our next blog post including the items being charred on the grill above.