Holland Land Office Museum

Genesee County, New York
131 West Main Street
Batavia, NY 14020


(585) 343-4727

hollandlandoffice@gmail.com



Museum, Gift Shop and
Book Store Hours:


Sunday - Monday
Closed

Tuesday - Saturday
10am - 4pm




Admission:
Suggested donation
$1 Child/Student
$2 Adult
$5 Family



Executive Director:
Ryan Duffy

Museum Marketing Coordinator
Jodi Fisher




Find us on Social Media!

Facebook  Image result for facebook f
www.facebook.com/HLOMuseumWNY

Instagram Image result for instagram logo
@HLOMuseumWNY

 Twitter  Image result for twitter
@HLOMuseumWNY

 


At Home Culinary Program

Minimize

Every Thursday it's Interactive Blog Day.  We will recount stories and photos of our staff and board member’s personal experiences while in quarantine, and invite audiences to join us in the various interactive challenges we come up with to entertain ourselves at home. All experiences that are shared with us will then be saved in our digital archive.

Do you like to cook? Make cocktails? Have you made any interesting culinary innovations in this time? Do you have a favorite family recipe you love to cook?

This week we are running our At Home Culinary Program!
For this blog we are asking anyone and everyone to share a recipe and a picture of what you made on Facebook, Instagram, or Twitter, tag the Holland Land Office Museum and add these hashtags to your post: #musuemfromhomehlom #museumathomehlom #nysmuseums #athomeculinaryhlom






Ingredients

  • 2 tablespoons olive oil
  • 1 lb Italian sausage
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3-4 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 29 oz canned diced tomatoes
  • 5 cups chicken stock
  • 1 1/2 cups dry lentils, rinsed and picked over (preferably French Green Lentils)
  • 1 cup finely chopped kale, optional

Instructions

  • Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
  • Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
  • Add the diced tomatoes, chicken stock, and lentils. Stir to combine.
  • Close the instant pot and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
  • Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!


Submitted by Andrea in Batavia, NY
"Almond Meal Brownies"

 
Submitted by Jodi Batavia, NY
"Shepherd's Pie"

Easy Shepherd’s Pie Recipe
Prep time: 15 minutesCook time: 50 minutesYield: Serves 4
INGREDIENTS:
1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) butter
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round beef
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole).
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.



Copyright 2011 by Holland Land Office Museum    Terms Of Use      Login
DotNetNuke® is copyright 2002-2020 by DotNetNuke Corporation