Plantain Fritters

Posted by on Jun 21, 2011

Hello all… Since we are busy, busy, busy training our Staff and getting ready for Summer Camp to begin (Yes, Session One starts SUNDAY!!) I want to drop in and give you a quick and easy treat that is sure to impress. I say impress because not too many people know what to do with a Plantain… and if you get this recipe right you’ll teach folks a thing or two about how delicious a plantain can be. Wait… I hear you asking “Chef Jason, what’s a plantain?” Well… in layman’s terms… a plantain is that really big green banana-looking thing in the produce department that never really turns yellow. Technically the plantain is in the same family as the banana that we all know and love but has a firmer flesh and a much lower sugar content. The plantain is likened to a potato in it’s usage and has a rather neutral flavor. Plantains are a staple food in many tropical places and there is a wide array of preparations… but today we will tackle a sweet treat… The Plantain Fritter 1 cup Flour 2Tbsp. sugar 2 teasp. baking powder 1/4 teasp salt 1/2 cup milk 1 plantain 1 egg 1tbsp oil Powdered sugar (for dusting) Begin by mixing the dry ingredients in a bowl (flour, sugar, baking powder and salt) in a bowl and set aside. Next, in a blender, combine the milk, peeled plantain (cut in to smaller chunks), the egg and oil and blend until smooth. Combine blended wet mixture in to the bowl of dry ingredients and stir with a rubber spatula until everything is combined and lump-free. At this point you want something that resembles a pancake batter. In a non-stick skillet heat 1 to 2 Tbsps. of oil (depending on skillet size) on medium heat. Drop batter in to skillet in silver dollar size portions and fry until golden brown on both sides, flipping once. Carefully remove fritters from the pan and place on a plate covered with paper towels to drain excess oil. Dust with powdered sugar… plate, serve and enjoy!! Hopefully you have just impressed your family and friends with a delicious treat and with the fact that you now know what to do with that big strange green banana from the produce department!! Be good… Chef...

Read More »

Leadership!

Posted by on Jun 18, 2011

Today, Ocky & Matolly & Stockwell finished up our Leadership training! What an incredible week! Our staff worked on communication, team work, and how to create the most wonderful experience for both our Staff and Campers. As the Stockwell staff were finishing up an intense morning on the Challenge Course, we had an emotion conversation about how much we appreciate each other and value each other’s work.  I am so proud to have this group of people to lead our Staff and Campers. Let the Summer...

Read More »

Summer Camp is On!!!!

Posted by on Jun 10, 2011

From a Camp Director’s point of view, Camp is on!!!  Summer staff are arriving every day and that feeling that can only be described as Summer Camp can be felt all over Ocky, Matolly, and Stockwell!  The enthusiasm and camaraderie  of the Summer staff is exploding everywhere.  The only thing missing is the campers.  We’re going to spend the next 2 weeks getting everyone prepared to be the very best counselors we can be.  Come June 26, WE WILL BE READY!  I hope all of the Campers are ready for a GREAT SUMMER!  We’ll see you soon! Brent Birchler Boys Camp...

Read More »

Can you tell me how to get…to Camp Ockanickon?

Posted by on Jun 10, 2011

Many of you know that Brent and I have a 14 month old daughter – Katelyn is the funniest, cutest, most wonderful little girl! She is IN LOVE with Elmo – Well, according to her, his name is “Melmo.” Every morning we have to watch “Melmo” on YouTube. She picks up my iPhone and asks for “Melmo” and it cracks me up every time. Below is a link for one of our favorite songs on Sesame Street. When you listen to the words, I really feel like both our Staff and Campers can relate! Check it out…and those Muppets have great...

Read More »

For the Garden of Your Daily Living

Posted by on Jun 9, 2011

Plant three rows of peas: Peace of mind, Peace of heart, Peace of soul. Plant four rows of squash:  Squash gossip, Squash indifference, Squash grumbling, Squash selfishness. Plant four rows of lettuce:  Lettuce be faithful, Lettuce be kind, Lettuce be patient, Lettuce truly love each other. Not a garden without turnips:  Turnip for meetings, Turnip for service, Turnip to help one another. To conclude our garden, we must have thyme:  Thyme for each other, Thyme for family, Thyme for friends. Water freely with patience and cultivate with love. There is much fruit in your garden because you reap what you...

Read More »

Marvelous Baked Mac n' Cheese

Posted by on Jun 8, 2011

Hey folks… Here’s a real treat. Put down the boxed Mac & Cheese and give this home-made Baked Macaroni and Cheese a try!! You won’t be disappointed! Ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Directions Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, start your sauce in a separate pot by melting the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter for the topping in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. A little more time consuming than the prepackaged stuff but well worth the effort. Be good… Chef...

Read More »
Contact Us