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REfresh Your Menu

February 27th, 2015

Promoting Fresh and Local Meals in Healthcare

We would like to introduce you to the Burlodge Bee, the messenger for our Refresh initiative. This busy little bee is symbolic to us, and what we, at Burlodge, are trying to achieve. The symbolism for this little bee is far reaching, from the local procurement that we are helping you achieve in your facility (a bee is the true definition of a locavore!) and bees create symbiotic relationships with all they come in contact with, giving and taking in a reciprocal relationship. This symbolism is a great way to imagine the impact that you will have on your local economy, the impact on local farmers having a “close-to-home” market in which they can sell their goods and how this movement can spread into the personal lives of your patients, inspired by what you have done for them.

Your department is much like a garden, needing to be tended and cared for, built up piece by piece. The Burlodge Bee can help you achieve the integration of local fresh food even in already established departments and work flow arrangements. This local fresh idea will flourish within your team, reinvigorating your staff, giving them a sense of ownership over the new changes that are taking place as you Refresh your menu, reminding them that all of the decisions they make, from plating techniques to meal delivery impact the patient experience. They are a vital part of the hive and integrating new recipes will be a welcome opportunity to come together as a team for the benefit of your patients. Recipe testing, recipe creation contests, staff menu suggestions or allowing them to deliver one of the newly prepared meals to a patient, are ways to allow them to feel the buzz of this initiative which will give it roots and wings, allowing for infinite possibilities within your facility.

Although bees are very active creatures and work hard, focused on their goal of caring for the hive, they never work to the point of exhaustion. Our Refresh program offers you tools and solutions for engaging in a local fresh procurement initiative to infuse your menu with new life and we will help you take the steps necessary to begin your journey without feeling overwhelmed. Every decision you make from the apples you offer a patient right through to their entrée, impacts not only their wellbeing but the engagement level of your staff and the well being of your community. Feel inspired knowing you are part of a larger movement within your industry and know there are more bees buzzing around making changes like you are considering. We need to see ourselves as part of a larger network improving the patient experience together rather than tackling change alone. Your engagement in Refreshing your menu with local fresh food will allow other facilities to follow suit and the philosophy of the Burlodge Bee will spread, pollinating ideas and individuals across all facilities until a garden of possibilities and actions begins to blossom. Watch a quick video on our Refresh Workshop above.

If you’re interested in participating in a Refresh Workshop please contact Nicole Evans at 905-790-1881 ext. 295. Visit BurlodgeRefresh.com for more information.

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Mixed Berry Crisp

July 11th, 2014

Are you looking to add a great summer menu item to your menu, try our Mixed Berry Crisp!

This dessert is a warm, fresh and local treat for your clients. With all the great local fruits available this season you can use whatever berries you’d like.

Place the berries in the individual bowls, cover with the topping. Tip: Add some cinnamon to your topping mixture.

Position the bowl on the hot side of the tray before placing it into the retherm cart.

This definilty will be a quick win with your clients, the smell of cinnamon will have everyone asking what’s for lunch!

Note: If you have a bulk retherm cart place your berries in a bulk pan, cover with topping and bake!

Mixed Berry Crisp

Recipe Rating
Total Time – 40 Minutes
Cooking Time – 30 Minutes
Total Labour – 10 Minutes
Knife Skills – Basic

Equipment
Spatula
Mixing Bowl or Pan
½ size- 2” deep production pans
Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Food Processor/Blender

Ingredients
•Rolled Oats
25 portions: 450gm/1lb
50 portions: 900gm/2lbs
•Brown Sugar
25 portions: 125gm/4.4oz
50 portions: 250gm/8.8oz
•Butter
25 portions: 176gm/6.2oz
50 portions: 350gm/12.4oz
•Mixed Berries
25 portions: 1.25kg/2.8lbs
50 portions: 2.5kg/5.6lbs

Method

1. In a food processor or mixer, place the first three ingredients and blend to make the crisp toping.
Wash berries gently is fresh (defrost if frozen).

2. Bulk Method: Prepare ½ size- 2” deep production pans with nonstick spray (or coated with butter). Add the mixed into the pan and cover with Crisp Topping. Cook in Multigen for 30 minutes. Remove when done.
Alternately for cold plating, place in individual serving dish.

3. Bulk Method: Cut into pieces for service. Portion into service dishes or leave in bulk for dining room service.
Cold Platting: Place on hot side of tray for retherm cycle.4. Serve Hot or Cold.Garnish: Mixed berries on top or mint leaf

Food Accompany: Ice Cream or Sherbet.

Burlodge has lots of fresh and local recipes available for you to try, look out for our “Refresh” website coming soon!

Until then contact Nicole Evans (nevans@burlodgeca.com) for recipe ideas or if your interested in some on-site or off-site recipe training we have available.

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Preparing your Team to take the B-Lean Leap

January 9th, 2014

The B-Lean system from Burlodge is not just a more efficient means for assembling trays. B-Lean is a catalyst for a more efficient operation. It promotes lean philosophy among staff and managers which infiltrates into other processes. Lean philosophy emphasizes the value of minimizing waste in the form of time, inventory and flow. Changing to a lean way of thinking may be challenging because it involves changing thought processes and not just tasks or routines. Preparing your staff to take the B-Lean Leap through promoting lean thinking is important to ensure your operation runs smoothly, and continues to do so in the future.

Lean Ways of Thinking

Waste Less

Lean thinking involves tuning your mind to wasteful processes in your system. To help staff jump into lean thinking, ask them to start considering what processes, steps or tasks in the operation are redundant or wasteful to time or labour resources. Don’t forget to make it fun! This will help staff become more aware of inefficient processes in your current system, if they already haven’t begun to do so. Processes to focus on could be menu streamlining, steps involved in tray assembly, inventory receiving or your inventory storage system. It will also help staff to become more receptive to the idea of system improvements later on because they will better understand why it needs to happen. This exercise may need to begin several months prior to implementation to have a positive effect on receiving change when it matters most.

Be Flexible

Flexibility is not just about being efficient, it is about being resourceful. It is the ability to cleverly adapt your time and resources to changing situations. The B-Lean system is flexible in many ways and staff needs to be as well. Helping staff move from routine to adaptable and pro-active thinking will help B-Lean run as smoothly and efficiently as possible beyond implementation. A good exercise to help staff step out of routine would be to ask them to switch roles with other staff members on the belt line. You could also ask staff to consider how they would re-designing the current belt line. Another good staff project would be to develop a variety of contingency plans. Such plans could involve preparing for fridge or freezer malfunctions, food spills or short-staffing.

Being Lean is a Never-Ending Process

Complacency is not a word in the Lean dictionary. Just because a process has been done the same way for years, even if it works, is not a reason to keep doing it. Sticking to routine makes you blind to things that could be improved about the process. As a manager, you must constantly ask yourself, and your staff, how you are working towards value-added efficiency. I say value-added efficiency because efficiency to the point of cutting corners just functions to cheapen the service. Having some sort of reward system for well thought-out ideas on process improvement should be considered.

Coping With Change

The most resistant staffs are the ones who are comfortable with routine. They may also be the ones who are unsure of their ability to perform well in the new system. It is important to understand the root causes of resistance towards change. Being approachable or engaging staff members to speak about the potential causes for resistance is necessary to develop coping strategies and to foster a trusting environment. Frequent staff meetings to communicate the progress of implementation are key for transparency and are an opportunity for staff to express concerns or suggestions.

The common theme in this article for preparing staff for change is to make them a part of it. If staffs are involved, they will feel respected, considered and engaged in the project, which will translate into successful team outcomes. However, although this democratic style of management is good for group cohesion and team investment, it has drawbacks when too many ideas are thrown around with no direction. As a manager, being democratic while taking charge of the change is important to prevent disorder.

Switching to B-Lean also involves switching to lean thinking. If lean thinking is not already a part of the corporate culture, taking steps to incorporate lean thinking into your operation will help staff adapt more easily to, and better receive the new B-Lean system.

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Ontario Greenhouse Vegetables: Wrap-up!

August 30th, 2013

To wrap up our blog about Ontario greenhouse peppers, tomatoes and cucumbers please click here for an availability guide for the three vegetables.

Also we have outlined the vitamins and minerals that are found in the three vegetables and some nutritional facts about those vitamins and minerals for you to consider.

These are just three of the many vegetables that you can use to prepare many wonderful recipes!

Nutritional Information

Tomatoes are an excellent source of Vitamin A, Vitamin C, Folacin, Thiamine, Magnesium and Potassium.

Cucumbers are an excellent source of Vitamin C and Folacin.

Sweet Peppers are an excellent source of Vitamin B6, Vitamin C and Folacin.

Know why these vitamins and minerals are important to maintain a healthy body!

Vitamin A helps normal bone and tooth development, helps keep your skin healthy and helps you see at night.
Vitamin B1 releases energy from carbohydrate and aids normal growth.
Vitamin B6 is a factor in energy metabolism and is a factor in tissue formation.
Vitamin C helps build and maintain healthy bones and helps keep teeth and gums healthy. Folacin helps build red blood cells.
Magnesium is a factor in energy metabolism and helps build and maintain tissue and bones.
Potassium helps to keep your body’s fluids balanced

Including tomatoes, cucumbers and bell peppers in your daily food choices will help you meet the required number of servings of 5 to 10 vegetables and fruits daily.

Examples of serving sizes for a tomato, cucumber or bell pepper are as follows: 1 medium tomato, 1/3 medium cucumber, and 1/2 medium pepper.

Another example would be 125 ml (1/2 cup) of chopped tomato, cucumber or bell pepper. A serving of tomato juice would be 125 ml (1/2 cup).

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Ontario Greenhouse Vegetables | Cucumbers

August 23rd, 2013

I recently went on a tour of an Ontario cucumber greenhouse, what a great experience. I learned many things about growing cucumbers in Ontario and enjoyed the company of many other Healthcare Food Service providers interested in Fresh and Local produce.

I wanted to share some of the interesting facts and a few great recipes with the Kitchen Heat readers, which I am going to break out over the next 3 weeks.

This week, we’re featuring GREENHOUSE CUCUMBERS!

Interesting Facts:

The skin of a cucumber is rich in fibre and contains many nutrients. It is completely edible, so be sure not to peel them!
Greenhouse cucumbers are not pollinated, so they are seedless. This is especially helpful for preventing gas caused from eating cucumber seeds.
STORAGE TIP: To maintain freshness, colour and natural moisture, seedless cucumbers are sealed in plastic wrap. Store in a cool, dry place or your refrigerator crisper.

The Recipe:

Greek Summer Salad

Ingredients

6 tbsp. (90 ml) extra virgin olive oil
3 tbsp. (45 ml) red wine vinegar
2 tbsp. (30 g) fresh oregano, minced
¼ tsp. (2 g) dried oregano
1 ½ tsp. (23 ml) lemon juice
1 garlic clove
½ tsp. (3 g) salt
Pinch of black pepper
½ cup (125 g) red onion, sliced
1 Ontario greenhouse cucumber, peeled and sliced ¼ inch thick
2 romaine lettuce hearts, torn into bite size pieces
2 cups (500 g) Ontario greenhouse cocktail tomatoes, halved
1 Ontario greenhouse red pepper, roasted, peeled, seeded and cut into ½ inch wide strips*
¼ cup (63 ml) vegetable oil
¼ cup (63 g) fresh mint, minced
¾ cup (189 g) kalamata olives, pitted
5 oz. (142 g) feta cheese, crumbled

Method

Whisk the first 8 ingredients together in a bowl large enough to hold the entire salad.
Add the onion and Ontario greenhouse cucumber, then marinate for 20 minutes.
Add the romaine lettuce hearts, Ontario greenhouse peppers and tomatoes and mint and toss.
Arrange the salad on a platter or divide evenly on serving plates.
Sprinkle with kalamata olives and feta cheese

Roasting

Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used.

Slice the pepper in half and remove the core, seeds and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest for 15 minutes. Peel the black skin off.

serves 4

Nutritional Facts per serving (327 g): Calories 400 Fat 37 g (57 %), Saturated Fat 9 g + Trans Fat 0 g (45 %), Cholesterol 35 mg, Sodium 1150 mg (48 %), Carbohydrate 15 g (5 %), Fibre 3 g (12%), Sugars 7 g, Protein 8 g, Vit A (20 %), Vit C (140 %), Calcium (25 %), Iron (15 %). % = % Daily Value

Source: ontariogreenhouse.com

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Ontario Greenhouse Vegetables | Tomatoes

August 9th, 2013

I wanted to share some of the interesting facts and a few great recipes with the Kitchen Heat readers, which I am going to break out over the next 3 weeks.

This week, we continue with GREENHOUSE TOMATOES!

Interesting Facts:

Tomatoes are the number one source of lycopene, a red pigment and strong antioxidant, which provides protection for your body!
Tomatoes come in a variety of colours such as red, orange, yellow, green, pink, brown, black, white and even striped!
STORAGE TIP: Storing tomatoes in the refrigerator is not recommended as it changes the texture and decreases its flavour. Cold temperatures make the flesh pulpy.

The Recipe:

Tomato Basil & Ricotta Risotto

Ingredients for the Tomato Basil Mixture & Ricotta Cheese Bake

4 Ontario greenhouse heirloom tomatoes, seeds and flesh removed – roughly chopped
2 tbsp. (30 ml) red wine vinegar
1 cup (250 ml) virgin olive oil
9 oz. (255 g) crumbly ricotta cheese
2 tbsp. (30 ml) extra virgin olive oil
1 dried chili, crumbled
1 tsp. (5 g) dried oregano
7 tbsp. (105 g) salted butter
1 – 2 handfuls of freshly grated Parmesan cheese plus a block for grating
1 large bunch of fresh basil leaves
Salt and pepper to taste

Method for the Tomato Basil Mixture & Ricotta Cheese Bake

Preheat the oven to 350°F/177°C.
Marinate the tomatoes in the red wine vinegar, olive oil and a dash of salt and pepper.
Place ricotta in a small baking pan, rub the cheese with extra virgin olive oil and sprinkle the dried chili and oregano over the cheese, season it with salt and pepper and place in the preheated oven for 10 minutes, until golden brown.

Ingredients for Ontario Greenhouse Risotto

4 tbsp. (60 g) butter
2 tbsp. (30 ml) olive oil
1 medium sized onion, thinly sliced and cubed
12 oz. (225 g) risotto
4 cups (1 L) vegetable or chicken stock

Method for the Ontario Greenhouse Risotto

Brown the onion in the olive oil in a medium-sized saucepan until golden brown.
On medium heat add the risotto and stir with a wooden spoon for a few minutes.
Pour in 3 cups of stock until the rice is completely covered. Cook on medium heat.
As the rice absorbs the stock add in ¾ of the tomato basil mixture and the remainder of the stock, bring to a gentle boil until the rice is cooked. Stirring all the time until rice mixture is creamy and oozy. The overall texture should be slightly loose.
Turn off heat, beat in the butter and Parmesan cheese, tear up the large basil leaves and place into mixture leaving the smaller leaves for garnishing. Add salt and pepper to taste.
Stir in baked ricotta and remainder of tomato basil mixture; put a lid on the pan to rest, 5 minutes. Prior to serving, garnish with remaining basil leaves, sprinkle Parmesan cheese and drizzle with a little extra virgin olive oil.

Serves 4

Nutrition Facts per serving (1180 g): Calories 1530 Fat 109 g (168 %), Saturated Fat 36 g + Trans Fat 2 g (190 %), Cholesterol 135 mg, Sodium 1520 mg (63 %), Carbohydrate 107 g (36 %), Fibre 4 g (16%), Sugars 17 g, Protein 37 g, Vit A (25 %), Vit C (50 %), Calcium (35 %), Iron (25 %).% = % Daily Value

Source: ontariogreenhouse.com

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Ontario Greenhouse Vegetables | Peppers

August 2nd, 2013

I wanted to share some of the interesting facts and a few great recipes with the Kitchen Heat readers, which I am going to break out over the next 3 weeks.

This week, we’re starting with GREENHOUSE PEPPERS!

Interesting Facts:

Red, yellow and orange bell peppers contain three to four times more Vitamin C than an orange.
All bell peppers start off as green, then change to the appropriate colour based on the variety of pepper.
STORAGE TIP: Store sweet peppers in the refrigerator.

The Recipe:

Saffron Yellow Bell Pepper Soup

Ingredients

4 large Ontario greenhouse yellow bell peppers, roasted, peeled and seeded
1 tbsp (15 g) butter
1 white onion, diced
¼ cup (63 ml) vegetable oil
1 garlic clove, minced
2 cups (500 ml) chicken stock
1 large carrot, sliced
1 small jalapeno
¼ tsp (3 g) saffron threads
1 cup (250 ml) half and half cream
Salt and white pepper to taste

Method

In a large sauce pan, melt the butter over medium heat, then add garlic and onions.
Saute for 5 minutes.
Stir in the stock, carrot, roasted Ontario greenhouse yellow bell peppers and jalapeno pepper. Crumble in saffron.
Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender.
Puree in food processor until mixture is smooth. Strain, add cream and season to taste.
Serve immeiately with sprigs of cilantro.

Chef’s Trick

To obtain an even colour with saffron, soak the threads in hot liquid for 15 minutes before adding another ingredient.

serves 4

Nutritional Facts per serving (660 g): Calories 300 Fat 14 g (22 %), Saturated Fat 7 g + Trans Fat 0.2 g (36%), Cholesterol 35 mg, Sodium 580 mg (24 %), Carbohydrate 32 g (11 %), Fibre 3 g (12 %), Sugars 8 g, Protein 13 g, Vit A (30 %), Vit C (580 %), Calcium (10 %), Iron (15 %). % = % Daily Value

Source: ontariogreenhouse.com

Photo Credit: fensterbme via Compfight cc

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New Product Available For Retherm – Cheemo Premium Potato and Cheddar Perogies

May 10th, 2013

New Product Available For Retherm – Cheemo Premium Potato and Cheddar Perogies

A fully cooked Potato and Cheddar Perogy topped with sautéed onions and buttery style oil

Made from FRESH & NATURAL ingredients!

Nutritional Benefits – low in Fat (Trans Fat-Free), and low in Cholesterol

Some retherm guidelines:

Combi-oven: No Cover and set to a combination of heat and steam so they stay moist, Use a probe to achieve temperature. (Should take 20 minutes)

Cold plating for retherming: Place four tempered perogies on a plate with a vegetable or some facilities serve them with a cabbage roll also which helps during the retherming process as it helps them stay moist versus drying out. Cover with a lid and retherm in your standard cycle.

Bulk Retherm: Place the tempered pan of covered perogies directly into the bulk retherm oven for a 50 minute cycle at 135°C. (Give the pan of pergoies a shake before placing it in the oven to slightly mix the onions and buttery oil around the perogies)

Download PDF Here!

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