For the most part, when I post something I made on the blog, it is because it is ether a mildly out of the ordinary recipe, or perhaps I was just really happy with the appearance of whatever it was.
Over the past month or two, Heather and I have had the chance to help out with a homework center. Our connection is through our church, although the Des Moines Vineyard isn’t the sole sponsor of the program. Specifically, our connection has been to arrange food for the kids each Wednesday night.
Often we have been able to recruit volunteers to prepare a meal to bring, and all we have to do is coordinate who, when, and where. Other times we have needed to prepare the food ourselves. This brings us to the topic of this post, because cooking for 30+ people is a little different than cooking for just Heather and I.
The first thing I made was chili. I don’t have any pictures of that, but well most chili looks about the same. The noteworthy thing is just that the ‘big’ pot we have isn’t quite as large as I had thought when your trying for massive quantities. I didn’t have room for all the beans and veggies in the pot, but at least we had enough food for everyone to eat.
The second time we cooked, we tried meatloaf and scalloped potatoes. I should be clear, I do mean ‘we’. Often Heather and I find that we get in each others way when we are both trying to work in our little kitchen, so generally I just ask Heather to go find something else to do when I am wanting to try something new. In this case however I wanted every bit of help I could get, and Heather really came through! She peeled ten pounds of potatoes, and then sliced them all! The assembled product, ready to be cooked:
They look pretty good don’t they? What we probably should have known, is that they were going to turn a nasty grey color in the fridge overnight. To make matters worse, we didn’t even know what had happened until we were at the church the next night with just enough time to throw them into the oven and have them done in time for dinner. To make matters worse, we didn’t notice the yellowed note near the ancient ovens warning us that they ran cold until 30 minutes into the 50 minute cook time! In the end, they looked sad, tasted fine, and were only 20 minutes behind schedule. It was a little demoralizing, Heather felt almost guilty serving “those gross potatoes” to the youth. I thought they were good, but I wont pretend they didn’t look a little off.
Our third try was a little more straight forward, spaghetti. I would have to leave work a little early to have enough lead time to make it work, but at least I figured there wouldn’t be any surprises. Then we got a call from one of the people who work with the youth, saying that they were expecting a lot of extra kids, so plan on around 50!
The church kitchen is well-stocked with huge pots and pans, so at least we weren’t going to run into the problem we had with the chili.
It might be hard to tell from that picture, but that pot making pasta has to hold at least seven gallons of water… It was kind of surreal cooking on that scale. Oddly enough I can’t think of much to say about that process, except that I was kind of thrilled the entire time to be cooking on that scale. I didn’t ever get a headcount on the attendance, but the group managed to go through 6 pounds of pasta, 4 loves of bread, and roughly 4 gallons of sauce. I don’t think anybody went hungry, but we didn’t have any meaningful leftovers ether.
In conclusion, I have enjoyed some of the challenges feeding the homework center kids have presented, but if you have ever fed a big group like that before and have some great menu ideas we could probably use them!
-Jordan
Nelsons 