CCCamp Nomz

Creamy_Polenta.md

+# Creamy Polenta
+
+**4 servings**
+
+---
+
+- *240 ml* vegetable broth
+- *700 ml* soy milk
+- *170 g* cornmeal
+- *40 g* non-dairy butter
+- *20 g* nutritional yeast
+- Salt and freshly ground black pepper
\ No newline at end of file

Pork_Ragù_over_Creamy_Polenta.md

@@ -10,14 +10,14 @@ Leftover sauce? Bring a pot of water to boil: It’s pasta night.
 
 ## Ragù
 
-- *3 pounds* skinless, boneless pork shoulder (Boston butt), cut into 1 pound pieces
+- *1.5 kg* skinless, boneless pork shoulder (Boston butt), cut into 1 pound pieces
 - Kosher salt and freshly ground black pepper
-- *1 tablespoon* vegetable oil
-- *1* large onion, finely chopped
+- *15 ml* vegetable oil
+- *100g* onion, finely chopped
 - *6* garlic cloves, finely chopped
-- *2* tablespoons tomato paste
-- *½ cup* full-bodied red wine
-- *1* 28-ounce can whole peeled tomatoes
+- *30 g* tablespoons tomato paste
+- *150 ml* full-bodied red wine
+- *800g* canned whole peeled tomatoes
 - *4 sprigs* thyme
 - *2 sprigs* rosemary
 - *2* bay leaves
@@ -25,12 +25,12 @@ Leftover sauce? Bring a pot of water to boil: It’s pasta night.
 ## Polenta and Assembly
 
 - Kosher salt
-- *1 ½ cups* coarse polenta (not quick-cooking)
-- *¼ cup* unsalted butter
-- *½ cup* grated Parmesan (from about 2 ounces), plus more for serving
+- *400 g* coarse polenta (not quick-cooking)
+- *60 g* unsalted butter
+- *80 g* grated Parmesan (from about 2 ounces), plus more for serving
 - Freshly ground black pepper
-- *½ cup* chopped fresh parsley
-- Olive oil (for drizzling)
+- *25 g* chopped fresh parsley
+- *15 ml* Olive oil (for drizzling)
 
 ---
 
@@ -48,7 +48,7 @@ Using 2 forks, break up pork into pieces or shred it (your choice!); taste and s
 
 Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
 
-Polenta and assembly: Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and ½ cup Parmesan to polenta and whisk until melted; season with salt and pepper.
+Polenta and assembly: Bring water (4 times of polenta by volume) salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and Parmesan to polenta and whisk until melted; season with salt and pepper.
 
 Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
 

Provençal_Ratatouille.md

@@ -6,7 +6,7 @@ This classic Provençal summer stew features eggplant, summer squash, bell peppe
 
 *vegetarian, side, main, french, summer, vegan*
 
-**2 l**
+**2 l, 5 servings**
 
 ---
 

events/CCCamp2019_flattened.md

+# CCCamp 2019
+
+---
+
+## Fleischig
+
+
+### [80 servings Pork Ragù over Creamy Polenta](../Pork_Ragu%CC%80_over_Creamy_Polenta.md)
+
+
+#### Ragù
+
+- *15 kg* skinless, boneless pork shoulder (Boston butt), cut into 1 pound pieces
+- Kosher salt and freshly ground black pepper
+- *150 ml* vegetable oil
+- *1000 g* onion, finely chopped
+- *60* garlic cloves, finely chopped
+- *300 g* tablespoons tomato paste
+- *1500 ml* full-bodied red wine
+- *8000 g* canned whole peeled tomatoes
+- *40 sprigs* thyme
+- *20 sprigs* rosemary
+- *20* bay leaves
+
+#### Polenta and Assembly
+
+- Kosher salt
+- *4000 g* coarse polenta (not quick-cooking)
+- *600 g* unsalted butter
+- *800 g* grated Parmesan (from about 2 ounces), plus more for serving
+- Freshly ground black pepper
+- *250 g* chopped fresh parsley
+- *150 ml* Olive oil (for drizzling)
+
+## Vegan
+
+
+### [20 servings Provençal Ratatouille: Provençal Ratatouille](../Provenc%CC%A7al_Ratatouille.md)
+
+- *8* medium summer squash, such as zucchini and yellow squash
+- *4* medium Italian eggplant
+- *800 ml* extra-virgin olive oil, divided, plus more as needed
+- *12* medium yellow onions
+- *24* medium cloves garlic, minced
+- *16* large red and yellow bell peppers
+- *3200 g* canned whole tomatoes, with their juices, pureed
+- *4* bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine
+- *120 g* fresh parsley
+- *60 ml* balsamico
+- *40 g* sugar
+- Kosher salt
+- Freshly ground black pepper
+
+### [20 servings Creamy Polenta](../Creamy_Polenta.md)
+
+- *1200 ml* vegetable broth
+- *3500 ml* soy milk
+- *850 g* cornmeal
+- *200 g* non-dairy butter
+- *100 g* nutritional yeast
+- Salt and freshly ground black pepper
+
+### [600 ml Balsamico-Creme](../Balsamico_Creme.md)
+
+- *1080 ml* Balsamico
+- *360 ml* Rotwein (oder Balsamico)
+- *4.8 EL* dunkle Sojasoße
+- *12 EL* Ahornsirup (ersatzweise 15g Zucker pro Essslöfel Ahornsirup)
+- *4.8 TL* Senf
+- *4.8* Knoblauchzehen
+- *360 ml* Olivenöl
+- *2.4 TL* Salz
+- Pfeffer
+
+---
+
+## [80 servings Pork Ragù over Creamy Polenta](../Pork_Ragu%CC%80_over_Creamy_Polenta.md)
+
+Pork: Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
+
+Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
+
+Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.
+
+Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
+
+Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2½–3 hours.
+
+Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
+
+Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
+
+Polenta and assembly: Bring water (4 times of polenta by volume) salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and Parmesan to polenta and whisk until melted; season with salt and pepper.
+
+Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
+
+https://www.bonappetit.com/recipe/pork-ragu-creamy-polenta
+
+## [20 servings Provençal Ratatouille: Provençal Ratatouille](../Provenc%CC%A7al_Ratatouille.md)
+
+Dice summer squash, eggplant, onion, and bell peppers into ½ to 1 cm dice.
+
+Place summer squash in a wire mesh strainer set over a bowl; place eggplant in a second wire mesh strainer and set over a second bowl. Toss both with a liberal amount of kosher salt and let stand to drain at least 15 minutes and up to 1 hour. Discard any liquid that collects in the bowls.
+
+In a large skillet, heat ¼ of the olive oil over medium-high heat until shimmering. Add onion and garlic, season with salt, and cook, stirring, until softened, about 6 minutes. Scrape onion and garlic onto a rimmed baking sheet and spread in an even layer to cool for 3 minutes. Transfer onion and garlic to a large pot.
+
+Meanwhile, add another ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes. Scrape bell pepper onto the rimmed baking sheet in an even layer to cool for 3 minutes. Transfer bell pepper to pot with onion.
+
+Add another ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add summer squash and cook, stirring, until softened, about 4 minutes. Scrape onto rimmed baking sheet in an even layer to cool for 3 minutes. Transfer to pot with onion and bell pepper.
+
+Add remaining ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant. Scrape eggplant into pot with other vegetables and stir to combine.
+
+Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, pepper, sugar, and balsamico. Stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.
+
+Source: [seriouseats.com](https://www.seriouseats.com/recipes/2015/08/ratatouille-provence-vegetable-stew-recipe.html)
+
+## [600 ml Balsamico-Creme](../Balsamico_Creme.md)
+
+Balsamico, Rotwein, Sojasoße und Ahornsirup vermischen und auf hoher Hitze kochen. Dabei gelegentlich umrühren, die Mischung kann leicht anbrennen. Auf etwa ¼ der ursprünglichen Menge reduzieren
+
+Knoblauch schälen, mit der Microplane reiben oder durchpressen. Senf und Knoblauch in einer Schüssel mit der Balsamico-Reduktion vermischen. Unter ständigem Rühren Öl tröpfchenweise dazugeben. Mit Salz und Pfeffer und bei Bedarf etwas Ahornsirup abschmecken.

events/CCCamp2019_shoppinglist.txt

+15 kg skinless, boneless pork shoulder (Boston butt), cut into 1 pound pieces
+Kosher salt and freshly ground black pepper
+150 ml vegetable oil
+1000 g onion, finely chopped
+60 garlic cloves, finely chopped
+300 g tablespoons tomato paste
+1500 ml full-bodied red wine
+8000 g canned whole peeled tomatoes
+40 sprigs thyme
+20 sprigs rosemary
+20 bay leaves
+Kosher salt
+4000 g coarse polenta (not quick-cooking)
+600 g unsalted butter
+800 g grated Parmesan (from about 2 ounces), plus more for serving
+Freshly ground black pepper
+250 g chopped fresh parsley
+150 ml Olive oil (for drizzling)
+8 medium summer squash, such as zucchini and yellow squash
+4 medium Italian eggplant
+800 ml extra-virgin olive oil, divided, plus more as needed
+12 medium yellow onions
+24 medium cloves garlic, minced
+16 large red and yellow bell peppers
+3200 g canned whole tomatoes, with their juices, pureed
+4 bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine
+120 g fresh parsley
+60 ml balsamico
+40 g sugar
+Kosher salt
+Freshly ground black pepper
+1200 ml vegetable broth
+3500 ml soy milk
+850 g cornmeal
+200 g non-dairy butter
+100 g nutritional yeast
+Salt and freshly ground black pepper
+1080 ml Balsamico
+360 ml Rotwein (oder Balsamico)
+4.8 EL dunkle Sojasoße
+12 EL Ahornsirup (ersatzweise 15g Zucker pro Essslöfel Ahornsirup)
+4.8 TL Senf
+4.8 Knoblauchzehen
+360 ml Olivenöl
+2.4 TL Salz
+Pfeffer

events/CCCamp_2019.md

+# CCCamp 2019
+
+---
+
+## Fleischig
+
+- *80 servings* [Pork Ragù over Creamy Polenta](../Pork_Ragù_over_Creamy_Polenta.md)
+
+## Vegan
+
+- *20 servings* [Provençal Ratatouille](../Provençal_Ratatouille.md)
+- *20 servings* [Creamy Polenta](../Creamy_Polenta.md)
+- *600 ml* [Balsamico-Creme](../Balsamico_Creme.md)
+
+