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Archive for August, 2010

This recipe is from what I think is my most successful demo ever. Salmon with Curried Mango Sauce, the recipe was posted on August 24, taste of summer.  This was one of the easiest and best received recipes I have ever done. The Curried Mango Glaze was a best seller. I reversed the cooking order and removed the skins from my salmon. After putting the rub on the salmon, I sautéed it that side down for about 3 or 4 minutes. I turned it over and while it was finishing cooking, I spread the glaze over the top and served when cooked through. Enjoy!!  

 
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Here is a recipe I was asked to find by A Chef of Your Own client to cook in a vacation home next week. This is a traditional English dessert using cream of the crop ripe strawberries and cream. I am guessing from the name, Eton Mess, it was created at or for Eton College, England’s oldest prep school, and the recipe says it looks like a mess. My client says it is a favorite of her family and I will faithfully try to recreate it next week. This recipe was found on About.com United Kingdom Travel

Eton Mess

20 oz extra heavy whipping cream

1 lb fresh strawberries

8-10 large meringue disses or meringue tartlet shells

2 tsp sugar

dash of port or madeira (optional)

Assemble all ingredients. Crush meringue’s and set aside. Remove tops of strawberries and cut into quarters. Whip cream and fold in strawberries and meringue. Serve in a large bowl or in wine glasses for an elegant presentation.

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This Saturday will be an extra demo for The Fresh Market with a Seared Salmon with Curried Mango Sauce. I will be in the Altamonte store from 1-4. Stop by if you get the chance. A really easy recipe with a great Stonewall Kitchen Grilling Sauce and a major ingredient. Give it a try or stop by for a sample.

Seared Salmon with Curried Mango Sauce

Ingredients:

2 6 oz salmon fillets

3 tbsp TFM Extra Virgin Olive Oil, divided

2 tsp TFM Seafood Spice Rub

1/3 c Stonewall Kitchen Curried Mango Grilling Sauce

Preparation:

Rub salmon fillets with one tablespoon of olive oil, coating them well. Sprinkle spice rub over the

bottom of a flat glass dish. Lay salmon fillets down onto the plate and coat well with the spice rub.

Heat a skillet over medium high heat for 2 minutes. Add remaining olive oil and swirl to coat. Sear

salmon skin side down for 2-3 minutes. Lower heat slightly and carefully turn salmon then sear for

an additional 2-3 minutes, being careful not to burn the crust. Pour the Curried Mango Sauce over

the salmon to coat the fillets. Cook salmon until done, when it becomes opaque throughout.

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Congratulations Jackie. This month’s cookie is: molasses. This was one of the ones I can remember making with my grandma and I think my daughter’s favorite.

molasses Cookies

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon, ginger, and salt in a bowl and set aside.

Cream shortening, sugar and molasses. Add egg.

Gradually add flour mixture to wet ingredients.

Roll into balls and roll in additional granulated sugar. Place 2 inches apart on cookie sheet and bake 7-10 minutes until lightly browned.

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One of my A Chef of Your Own clients requested Creme Brulee for his wife as her favorite dessert. Creme brulee is traditionally a custard topped with sugar that is then carmelized to become crunchy. The best way to finish this dessert is with a small dessert torch available from kitchen and bath stores. They usually come with dishes and a recipe as well. I went to www.foodnetwork,com for this recipe I adapted this from a recipe originally from Alton Brown.

Don’t forget to leave a comment somewhere on this blog to be entered in the cookie of the month contest to be chosen tomorrow. Good Luck!

Creme Brulee

1 qt heavy cream

1 tsp vanilla

1/2 cup sugar

6 large egg yolks

2 qts hot water

1/2 cup brown sugar

Preheat oven to 325 degrees.

Place the cream and vanilla in a heavy saucepan set over medium-high heat and bring to a boil. Remove from heat, cover and allow to sit for 10 minutes.

In a bowl, whisk together the sugar and egg yolks until well blended and lightened in color. Pour about 1/2 cup of warm milk into yolk mixture and combine. Gradually add remaining milk. Pour through a fine sieve into milk saucepan and divide into 8 (7-8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until set, but still trembling in the center. About 40-45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar. Divide the brown sugar among the dishes and spread evenly on top. Using a torch, melt the sugar and from a crispy top.

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Cookies, cookies, cookies

There are all types of cookies, Christmas, bar, no bake, sugar, you name it they’re out there. One of my few childhood memories are baking cookies with my grandmother. My son says my cookies are the best because I “put love in them” I think that is partly true. I think anything you enjoy, and enjoy doing, shows. It’s time for another cookie give-a-way. Please post something here, and at the end of the week, I will choose a winner at random to enjoy the August Cookie of the Month

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Demo today at the Fresh Market in Dr Phillips from 3-6. I will demo the ginger salmon recipe posted the other day with this Soba Salad. Please stop by to say hello.

Soba Salad

Serves 4

Ingredients:

1 pkg Hakubaku Organic Soba Noodles, cooked

according to package directions

1 c red bell pepper, julienne sliced

3 scallions, green and white parts, sliced thinly

1 c carrots, shredded

. c Nakano Rice Vinegar

2 tbsp Grapeseed Oil

1 tbsp soy sauce

2 tsp fresh ginger, grated

1 tsp Huy Fong Chili Garlic Sauce

Preparation:

In a large bowl, toss together noodles, peppers, scallions and

carrots. In a separate bowl, prepare dressing by whisking together

the remaining ingredients. Pour dressing over the noodle mixture,

and toss to coat thoroughly. Serve warm or at room temperature.

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