Ward Campout - Save the date!!

Fairview Ward Campout - Elks Picnic Campground

We went up to Elks Picnic a few weeks ago to take pictures of the campsite, here is the view from the gate.

 Vault toilets

 Camp site is fenced in

The turn off

Fairview Ward Campout - SAVE THE DATE!!

Save the date!!!

Our ward campout is scheduled on July 29-30th.  We have the campground reserved beginning Thursday, July 28th -- anyone who wants to come up then is welcome!  The campground will be ours starting at 2 p.m. on Thursday.

Ideas Needed: How to Prepare Wild Game

Foodies,

I have a food request:  how to prepare wild game.

 

I have a freezer full of Elk meat that Nathan shot last fall.  I would like to know how to:

 

crock pot a roast like for a Sunday dinner

seasonings that work best for it

Elk recipes

Any special tips on bottling the meat?

How about using the ground meat... any cooking considerations/alterations?

Can I just substitute the ground elk for ground beef?

 

Elk is a very lean meat so I know it doesn't cook the same way beef does, and I am skittish to taste test seasonings on my own, I'd rather hear from the experts... like Bro or Sister Adams or Bro or Sister Wright or any other hunter out there!

 

- Ros Ellsworth

 

So if you have ideas, or better yet, if you would like to teach a class on how to prepare wild game, please comment!

Fairview Foodies Class #1 - Gourmet Meals

Thank you everyone who came to our first Fairview Foodies Class #1 taught by Danette McOmber.  We had such a fun time learning new meal ideas, and sampling all the good food at the end.  If you didn't come, you missed an  awesome meal!

The goal in creating this blog is for all of us to share our most favorite, tried and true recipes.  And we can even print out a blog book once we have a good collection.  Like a cookbook in the making.  If you would like to share a recipe, or teach a class, please let us know!  We love all kinds of ideas, so post a comment if you have any, or email me at rinnaharris@gmail.com.

Upcoming Foodies class: July 2010 - we skipped May as the schedule kinda gets crazy at the end of the school year.  Our planned class for July is "School Lunches and Snacks".  I'm excited!

Thanks Danette for teaching our first class!

Here's everyone enjoying the food

Potato Galette with Ham, Rosemary, and Goat Cheese

from Robin Miller's 'Robin Rescues Dinner'

PREP TIME: 15 minutes • COOK TIME: 20 to 25 minutes

A galette is typically a rustic free-form pie that's flatter than one baked in a pie pan. This dish is a variation on that idea.  It uses thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outra­geously good! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving.

Cooking spray

4 large Yukon Gold potatoes (about 1 pound total), cut into l/8-inch ­thick slices

Salt and freshly ground black pepper

1 cup thinly sliced red onion

2 cups diced cooked ham

1 cup crumbled fresh goat cheese

2 tablespoons chopped fresh rosemary

2 teaspoons dried oregano

1/4 cup grated Parmesan cheese

1. Preheat the oven to 375°F. Coat 2 large baking sheets with cooking spray.

2. Arrange the potato slices in slightly overlapping rows on the prepared baking sheets, making a 10-inch square or slightly larger circle on each pan. Spray the potatoes with cooking spray and season with salt and pepper. Arrange the onion slices, ham, and goat cheese over the potatoes and sprinkle the top with rosemary, oregano, and Parmesan cheese.

3. Bake for 20 to 25 minutes, until the potatoes are golden brown and tender. Cut the galette into pieces and serve.

Serves 8 (MAKES TWO GALETTE'S)

Parsley-Spiked Egg Noodles with Butter

Cook 16 ounces egg noodles according to the package directions. Drain and transfer to a large bowl. While still warm, stir in 2 to 4 tablespoons butter and 1/4 cup chopped fresh flat-leaf parsley. Season to taste with salt and freshly ground black pepper.