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Archive for July, 2011

I had to waste time today while getting the oil changed in my car so I wandered to the mall and into a huge sale at Williams-Sonoma. I found a toaster pastry press, and here are the results, fresh strawberry and Nutella toaster pastries.

Toaser Pastries

2 1/2 cups flour

1/ tsp salt

2 Tbls granulated sugar

2 sticks butter, cold and cut into 1/2 inch dice

6-8 Tbls ice water

1/2 cup filling

1 egg, beaten with 1 tsp water

In a food processor, pulse the flour, salt and sugar until combined. About 5 pulses. Add butter and process until the mixture resembles coarse mea, about 10 pulses. Add 6 Tbls of the water and pulse 2 or 3 times. The dough souuld hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half, wrap and refrigerate for 2 hours.

Roll dough 1/8 inch thick and cut into shape Toaster Pastry Pressusing outside ring. Place on parchment lined cookie sheet and place 1 Tbls jam or filling in center of dough. 

Rub egg was around edges.  Roll out remaining dough and place one piece on top of each pastry.

Using inner ring seal pastries. Refrigerate 1/2 hour, bake in preheated 350 degree oven. Bake about 25 minutes until golden brown. Top with icing of your choice.

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Thank you Jodie and Matt, repeat A Chef of Your Own clients I have been cooking for the last three weeks. They had a request for dessert tonight and it was a raving success. They asked for Sticky Toffee Pudding and I found this one at www.foodnetwork.com. They said it was one of the best they had. It was YUMMY!!

English Sticky Toffee Pudding

Recipe courtesy Marie Simmons

Prep Time: 20 min
Cook Time: 45 min

Ingredients

  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup pitted dates
  • 1 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla

TOFFEE SAUCE:

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 cup heavy cream, whipped

Directions

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish.   Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.  Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.   Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

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Another great shrimp demo at The Fresh Market this Saturday in Altamont Springs from 3-6. I will be grilling up shrimp, stop by to get a cooking tip or just to say hello.

Tropical Grilled Shrimp with Curried Yogurt Sauce

1 jar Robert  Rothschild Farm

Pineapple Coconut Mango Tequila Sauce

⅓ c R ex Goliath Chardonnay

2 tbsp O Meyer Lemon Olive Oil

2 cloves garlic, chopped

⅓ c fresh cilantro, chopped

1 lb Wild American Shrimp, peeled and deveined with tails left on

Directions:

Measure and set aside approximately 2 tbsp of Pineapple Coconut

Mango Tequila Sauce to be used in Curried Yogurt Sauce. In

a plastic zip closure bag, combine remaining sauce, wine, olive

oil, garlic and cilantro and squeeze the bag to combine well. Add

shrimp and marinate for 5 minutes. Preheat grill to medium high

heat. Remove shrimp and discard marinade. Grill shrimp on skewers

for 3-5 minutes, until shrimp turn pink and firm. Serve with

curried yogurt sauce for dipping.

Curried Yogurt Sauce

Ingredients:

1 c Plain 0% Fage Greek Strained Yogurt

2 tbsp Robert Rothschild Farm

Pineapple Coconut Mango Tequila Sauce

1 tsp fresh lime juice, plus the zest of 1 lime

1 tbsp yellow curry powder, more or less to taste

2 tbsp red onion, minced

Directions:

Combine all ingredients in a nonreactive bowl and chill. This

sauce can be made 1 day in advance. Serve as a dipping sauce

with Tropical Grilled Shrimp.

 

 

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A Chef of Your Own clients requested Bruschetta tonight to go with Lasagna so I found this recipe on Simply Recipes.com. Great site to find recipes.

Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes

Ingredients

  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil

Method

1 Prepare the tomatoes first.  Parboil the tomatoes for one minute in boiling water that has just been removed from  the burner.  Drain.  Using a sharp small knife, remove the skins of the tomatoes.  (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.)  Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers.  Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes?  The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven.  Turn on the oven to 450°F to preheat.

3  While the oven is heating, chop up the tomatoes finely.  Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix.  Add the chopped basil.  Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices.  Coat one side of each slice with olive oil using a pastry brush.  Place on a cooking sheet, olive oil side down.  You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven.  Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack.  Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first.  Toast on a griddle for 1 minute on each side.  Take a sharp knife and score each slice 3 times.  Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice.  This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up.  Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.  If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer.  Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Yield: Makes 24 small slices.

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Here is a treat for breakfast from A Chef of Your Own. These muffins are stuffed full of sausage and cheese so they make a hearty start to the day.

Sausage and Cheese Muffins

12 muffins, Per muffin:
96 calories, 3.1 g fat, 1 g sat fat, 11.6 g carb, .7g fiber, 5.6g
protein, 309 mg sodium

1/3 pound turkey breakfast sausage

¼ cup chopped green pepper

¼ chopped green onion

1 cup flour

¼ cup cornmeal

1 tsp baking soda

¼ tsp salt

1/8 tsp cayenne

1 cup non fat buttermilk

1 tsp butter, melted

1 egg, beaten

1/3 cup shredded reduced fat sharp cheddar cheese

Sauté sausage, onion, green pepper and green onion in a
skillet over medium heat. Cook until sausage browns, stirring until it
crumbles, drain if necessary.

Combine flour, cornmeal, bs, salt and cayenne in a bowl.
Combine butter milk, butter and egg. Add to dry ingredients, stirring just
until moist. Gently fold in sausage and cheese.

Spoon batter into muffin pans coated with cooking spray, filling
2/3 full. Bake at 400 degrees for 20 minutes or until golden. Remove from pans
immediately.

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Here is  A Chef of Your Own dinner recipe I have made for both vacationing and regular chef clients. These can be personalized by using crumbled tofu or ground beef in place of the ground turkey, or making a red sauce to go over them. I hope you enjoy them as much as my clients. Bon appetit!

Chiles Rellenos Gratin

A casserole of  turkey, bean and vegetable stuffed chilies smothered in a creamy, spicy white sauce

8 servings, 266 calories, 7.1 g fat, 3.3 g saturated fat,
9.1 g protein, 33.1 g carb, 5.9 g fiber, 574 mg sodium

8 Poblano Chilies

1 pound ground turkey breast

1 cup finely chopped red bell pepper

1 ½ cups fresh corn kernels

½ cup green onion

2 garlic cloves

3 oz crumbled queso fresco

2 Tbls fresh chopped cilantro

1 tsp salt

¼ tsp cayenne

1  15oz can black beans, drained

2 Tbls butter

½ tsp cumin

2 Tbls flour

2 cups low fat milk

1 Tbls fresh lime juice

½ cup bread crumbs

Place chiles on a foil lined baking sheet, broil 3 inches
from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip
top bag, seal and let stand 15 minutes. Peel and discard skins. Cut a
lengthwise slit in each chile, discard seeds, leaving stems intact.

Preheat oven to 350 degrees.

Heat a large  non stick skillet coated with cooking spray over
medium heat. Add turkey and cook until browned and crumbles, about 10 minutes.
Add pepper, corn, onion and garlic. Cook 2 minutes stirring frequently. Remove
from heat, stir in ½ cup cheese, cilantro, ½ tsp salt, and 1/8 tsp cayenne. Add
beans. Spoon about 1/3 cup mixture into each chile, fold side over filling.
Arrange in an 8 inch square baking dish coated with cooking spray, set aside.

Melt butter in a medium saucepan over medium heat, add
cayenne, cumin and stir with a whisk. Cook 30 seconds, stirring constantly.
Gradually add flour and stir. Cook 5 minutes. Gradually add milk and stir with
whisk until well blended.

Increase heat to medium. Cook milk mixture 8 minutes or
until thick. Remove from heat, stir in ½ tsp salt and lime juice. Pour milk
mixture over stuffed chiles.

Combine remaining ¼ cup cheese and breadcrumbs, sprinkle
over milk mixture. Bake at 350 degrees for 20 minutes or until sauce is bubbly.

Preheat broiler

Broil 1 minute or until top is golden brown.

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Happy Independence Day! Here is a dessert that has been very popular with my A Chef of Your Own clients updated for this holiday.

Very Berry Cobbler with Vanilla Ice Cream

6 cups assorted berries(blueberries, raspberries for the red and blue)

1/3 cup brown sugar

3 Tbls Flour

3/4 tsp cinnamon

2 tsp lemon juice

Combine brown sugar, flour and cinnamon and toss with berries. Drizzle lemon juice over berries and pour into baking dish.

Topping

1.2 cup flour

1/4 tsp nutmeg

1/4 cup sugar

1/2 cup brown sugar

4 ounces butter

1/2 cup oats

3 1/2 oz pecans

Combine flour, nutmeg and sugars. Cut in butter until mixture resembles coarse meal. Stir in oats and chopped nuts. Sprinkle over berries and bake 25-30 minutes in a 375 degree oven. Serve with vanilla ice cream.

 

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