CHRIS FOLSE OF CARPOOL CATERer
Favorite Dish
Chris Folse of Carpool Caterer believes in good, healthy food and loves sharing it. His culinary journey began when he graduated from Mandeville High School in 1997 and set out for the Art Institute of Seattle to learn the culinary trade. After spending ten years learning his trade under some of the best chefs in the country, honing his skills, and deciding what exactly he wanted to do in the culinary world, he landed back in Mandeville with a very rewarding culinary career. According to Chris, Carpool Caterer came about from “Divine Intervention and God’s timing.” He was working at a local restaurant, and quite unhappy with his work situation, when a fellow chef friend with a home-based business asked him to fill in for her one week and cook for a group of Northlake Christian moms. This friend would cook for the moms on a weekly basis, then deliver them to the school. Not long after, his friend, who ended up launching another business, asked Chris if he wanted her client list to continue the path she had forged in this catering niche. He accepted the challenge and built on the concept by adding deliveries, a storefront where folks buy ready-made meals, and a weekly menu distribution that feeds thousands of Northshore families.
After ten years in business, the concept of home-cooked, healthy meals ready and waiting for busy families is stronger than ever. Moms all over the Northshore look to Carpool Caterer to feed their families, even their pickiest eaters. The secret ingredient to Chris Folse and Carpool Caterer’s success is the friendly, presentable staff who genuinely put their best into every dish that goes out their door to someone’s dinner table. About the sincere and careful effort that goes into each dish, Chris explains, “ [We] take the time to do things right. We go the extra mile to ensure our food makes mouths move!” Finally, in case you didn’t know, here are a few facts about Carpool Caterer. They are open 7 days a week and feature a large frozen food selection that is always discounted. Also, they offer grab-and-go lunch items for the person on the midday errand run, as well as individual-sized portions of their meals, plus, they deliver just about anywhere. In this month’s Chef’s Favorite Recipe, Chris decided to share the technique he uses to cook beets because his customers often ask him, “How do you cook your beets? I’ve tried several times and they just come out terrible.” So...the wait is over for you beet lovers because according to Chris, cooking beets this way is a simple thing to do. Have a look.
HOW TO COOK BEETS • Just put your beets into an oven-safe pan with 1/2” of water in the bottom of the pan. • Cover tightly (to avoid steam loss) with aluminum foil. • Put into oven at 375-400 for 1.5 hrs. -(If you don’t have a fan in your oven then they could potentially take 2.5 hrs.) -After an hour (you should be able to smell beets cooking) remove the foil and poke the largest beet with a knife. -You should have very little resistance and the knife should easily slide right in. -If you don’t feel they are tender enough, let them ride for another 20 minutes. -Once they are cooked, cover them with ice or just run cold water over them to cool them. -Once they are cooled: peel the beets under a cold water stream from the faucet. -If they are difficult to peel (sometimes it happens) use a rag as an abrasive to remove the skin. -Dice to your size preference and marinate in a dressing of your choice.
A Tasty Beet Marinade Here is a basic marinade that tastes terrible by itself, but naturally sweet beets will boost its flavors and make you crave them! This marinade will last a month or more in the fridge so stash it and just dress your beets as you cook them. Making large batches of vinaigrettes saves tons of time when you’re in a hurry! This dressing is not good on its own, so don’t judge this book by its cover! Salt and pepper your beets after they’re diced and before you dress them. You should be able to dress beets all month on this recipe alone. • 1c white or brown balsamic (You can use any vinegar you like, really.) • 1/2 cup of oil (avocado, olive, grape seed, canola) Extra virgin is the choice here. • 1 each chopped shallot or 2 TBLS red onion (Shallots are tiny, very strong red onions in the peel. Rouses always has them.) • 1/2 cup of honey • 1 Tbls dry basil (Fresh is even better but reduces shelf life.) • Juice and zest of 1-2 lemons
A Few Things About Beets… • If you use too much water then the water will steal all of the nutrients that the beets naturally provide. • Nutrients are God’s natural seasoning! • Yellow beets cook faster than red beets by about 30 minutes. • Beets love citrus and fresh basil!!!! • Beets last forever; I can’t explain, it but they do. • Overcooked beets do not have as much nutritive value, so find that sweet spot and enjoy the benefits of eating beets. • Don’t panic when you use the restroom. You don’t have a kidney or bladder infection. Beets stain your everything!!! • Beets actually widen your blood vessels which increase circulation and make you run better! • Beets naturally reduce blood pressure, so we could possibly cut out pharmaceuticals and use what God gave us to keep our bodies performing correctly!
10 | The Sanctuary Living
May - June 2022
