Welcome to the our weekly newsletter
The MACC Minute for June 10, 2020. We hope it will inspire you to get involved.
News from our Food Pantry
One day last week our pantry bell rang. It was the daughter of one of our regular guests. She stopped by to let us know that her mother had passed away. She brought a donation of face masks to thank all of us for taking such good care of her mom. These moments are why we all do what we do!
Beth Stafford
Executive Director/CEO
MACC’s values are against hate; therefore, we promise to work with our local, state and federal government to influence the change that must come about to remove the footprint of injustice that gives hate its ugly platform. It is our right, responsibility and privilege to step up, show up, speak up and stand up with those told to shut up.
Shannon Baldassario
Director of Services
It’s wonderful to see those utilizing the emergency food pantry only taking items they truly need and giving the opportunity to another family. Hearing, “No thank you, give it to someone else,” or “There is someone else who needs it more than me,” speaks volumes for the community we serve to be as generous as a donor giving to MACC.
Chef Ferdinand Cruz
Chef MACC Kitchen
An elderly man drove up to MACC. I met him at his car and asked how I could help him. “I appreciate and enjoy the great meals you make each week for the Senior Center.”, he said. After introductions, he appeared thrilled he was speaking to the Chef. He smiled as he handed me a generous monetary donation before leaving.
Patti Gregory
Operations Assistant
I am very happy to announce MACC Charities has started accepting new applications again for Volunteers! It is an easy screening process and we fully train everyone that comes in to help us. Currently we have openings in all Three Departments, The Emergency Food Pantry, Community Kitchen, and Community Threads Thrift Store. Please Contact MACC Charities on our website.
Mark Nadeau
Outreach Case Worker
Are you homeless or at-risk of being homeless? Progressing through an often-complex network of agencies and services can be overwhelming, our team provides practical assistance to navigate through these resources. Outreach offers basic hygiene services and emergency clothing assistance weekly. We serve all of Manchester.
Chef Luke
Executive Chef Bistro On Main
Each week, MACC receives incredible donations from several different sources in our community. This week’s blessing included fresh basil, cream, and Parmesan cheese, and I made a roasted garlic, basil, & Parmesan cream sauce with the ingredients. It is great with grilled chicken and pasta. I share the recipe with you, in hopes you will try it at home. #ComfortFood
This week’s Recipe
Roasted Garlic, Basil & Parmesan Cream Sauce
Tools needed: Sauce pots, knife, cutting board, whisk.
Ingredients:
1-quart heavy cream
1/2 cup Parmesan Cheese powdered
2 TBSP chopped Fresh Basil leaves
8-10 cloves garlic whole pealed
1 cup blended oil/ like 10% olive oil blend
1/4 cup flour
Salt & Pepper to taste
Method:
In one sauce pot put oil and garlic in whole. Cook on med to high heat while watching to roast garlic to a brown color. Let rest and cool a bit at room temp. Take the garlic out with slotted spoon and let cool on cutting board. Now mince the roasted garlic.
Pour about 1oz of this oil used for cooking into one other sauce pot. While keeping garlic separate. Turn on low heat
Now add basil to sauce pot, stir for just a couple min. till wilted.
Add in the garlic
Now the tricky part, add the flour to the oil and stir till becoming a wet sand consistency. This is called Roux and will be used as our thickener here. The Parmesan will also assist in thickening.
Now slowly add the cream one cup at a time. Turn temp to med/high.
The sauce will thicken but needs to be whisked thoroughly for no lumps. Keep putting cream till all in. While constantly whisking.
Lower heat and add in Parmesan
Add salt and pepper to taste.
Your sauce should be a nice consistency at this point and ready for use in your favorite pasta, grilled chicken or fish.
I hope you enjoy this recipe and are having fun learning some new cooking techniques at home. I always enjoy sharing them with you.
Chef Luke
Thank you to Paul Ofria for our new photos
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