Archive for October, 2011


I didn’t win the the pumpkin looked awesome and the biscotti were amazing!

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And the winner is…

Tammy, thanks for the kind thoughts, didn’t win myself but will send you out your biscotti:)

Please get my your address.

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This is the carving A Chef of Your Own is doing for tonights “Chefs Gone Wild” tasting event for Citrus council. More pictures tomorrow.

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Tomorrow, Friday October 28, A Chef of Your Own will be participating in Chef’s Gone Wild. This is a benefit supporting Citrus Council of Girl Scouts here in Central Florida. My entry is a Pumpkin Spiced Biscotti with a Cappuccino Whip Cream. If you get the chance, tickets are $40 on-line, $45 at the door, come by – support a great cause, get some great treats to eat, and vote for me! Thanks all, have a great day. Leave a comment here and I will pick a winner Saturday morning to send some biscotti to. 🙂

Pumpkin Spice Biscotti

1 stick butter

1 cup sugar

½ cup pumpkin

2 tsp vanilla

2 eggs

3 cups flour

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

3 ½ ounces crystalized ginger, chopped fine

1 cup dried cranberries

Combine flour, baking powder, salt, cinnamon, ginger, and
nutmeg. Set aside. Cream butter and sugar together until light and fluffy. Add
Pumpkin and vanilla. Add eggs one at a time and combine well after each
addition. Add dry ingredients to wet and mix well. Fold in ginger and

Form into two logs on parchment lined cookie trays. Bake in
350 degree oven 30-35 minutes until golden. Let cool.

Slice logs into ÂĽ-1/2 inch slices. Place in single layer on
cookie tray and bake an additional 10-12 minutes until golden.

Serve with Cappuccino Whipped Cream

1 cup heavy whipping cream

ÂĽ cup sugar

2 Tbls International Café, Café Vienna Café

1 Tbls dark cocoa powder

Combine all ingredients and whip until stiff peaks form.

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A Chef of Your Own will be in the Altamont Fresh Market today, October 22, from 3-6. Stop by to try an awesome fall salad and pork dish.

Garlic Sage Pork Chops with Butternut Squash Sauce

Serves 4, Ingredients:

1/4 c T FM Extra Virgin Olive Oil

6 whole sage leaves

4 Center Cut Boneless Pork Chops,

seasoned with salt and pepper

1 shallot, minced

2 garlic cloves, minced

â…“ c Kim Crawford Sauvignon Blanc

1 jar D ave’s Gourmet Butternut Squash

Pasta Sauce

1 c cream

In a heavy saute pan, heat olive oil for 2 minutes, until hot. Add

sage leaves, and fry for 2 minutes each side, until crispy. Remove

and set aside. Lower heat to medium, add pork chops and cook for

5 minutes, flip, and cook for an additional 3 minutes until juices

run clear. Remove to a platter and keep warm. Add shallots and

garlic, saute for about a minute, and take away from heat to add

wine, scraping up any browned bits. Add pasta sauce, cream and

combine. Serve by pouring sauce over rested pork chops and placing

sage leaves over top.

Fennel Salad with Blood Orange Vinaigrette

Serves 4


4 c mixed salad greens

1/2 c chopped walnuts

1 fennel bulb, sliced thinly- reserving fronds and chopping them

1 blood orange, or navel orange, peeled and segmented or sliced

1 large Honeycrisp Apple; cored and diced

1/4 c dried cranberries (optional)

1 clove garlic, minced

1/4 c Cuisine Perel Blood Orange Vinegar

1/4  tsp each Sea Salt and fresh cracked pepper

2 tbsp T FM Extra Virgin Olive Oil

Combine in a large salad bowl, the greens, walnuts, fennel

and fronds the apple and orange. In a small bowl, combine

garlic, blood orange vinegar, salt and pepper. While whisking

gently, pour in olive oil to incorporate. Pour over salad

mixture, toss lightly to coat the leaves and serve immediately.

If using dried cranberries, toss them in last.



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Here is practice for dessert A Chef of Your Own will be making this Friday night at a bachelorette party with a french theme. These are cream puffs attached to a cone with carmelized sugar, drizzled with more of the same. Will finnish with sliced almonds Friday night. Can’t wait to try this one out.

I made the cone out of poster board, making a half circle and rolling it into a cone. I then made another half circle out of parchment paper and secured it to the poster board cone.

Pate Choux (puff dough)

1 cup water

4 ounces butter

1 cup flour

4 eggs

Bring water and butter to a boil. Add in flour and stir vigorously until mixture pulls away from the sides of the pan. Remove from heat. Stir in eggs one at a time until creamy. Pipe out or drop into 1 inch balls on sheet pan. Bake in 350 degree oven about 20-25 minutes until golden. Turn off oven and leave in until cooled.

For the filling I made cooked vanilla pudding and mixed it with an equal part of lightly sweetened whipped cream(1 cup heavy cream with 1/6 cup sugar, whipped until stiff peaks form) Fill the puffs and set aside.

In a heavy sauce pan bring 1 1/2 cups of sugar to a boil with 1/8 cup water. Rinse down the sides of the pan until all the sugar is melted. Let cook undisturbed until light brown in color. Being very careful, dip the bottoms of the puffs into the carmalized sugar and “glue” to the cone, starting at the bottom and working up to the top. Once all of the puffs are attached, drizzle the remaining sugar on the puffs. Sprinkle with sliced almonds if desired.

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Mac and Cheese Muffins

Here is a recipe A Chef of Your Own prepared for Bill and Elizabeth’s anniversary celebration.

Mac and Cheese Muffins

1/2 cup onion, finely diced

2 Tbls butter

2 Tbls oil

4 Tbls flour

2 cups milk

8 oz cooked macaroni

3 oz Velveeta cheese slices

3 oz Colby jack cheese

3 Tbls bread crumbs

Saute onion in butter and oil, 3-5 minutes until translucent. Add flour and stir until well combined. Slowly whisk in milk and stir until thickened. Add cheeses and melt. Stir in cooked pasta. Spray large foil muffin tins. Add about 1/2 cup mac and cheese to each prepared muffin tin. Sprinkle with bread crumbs and bake 30 minutes in 350 degree oven. Serve immediately.

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A Chef of Your Own cooked a 40th anniversary last night. Crab Cakes and Caribbean Shrimp appetizers, Rib Eye Steak and 1/2 lobster tail for dinner and The Flour Shop made an amazing cake. I wish you many more.

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Here is A Chef of Your Own recipe to help welcome fall. A yummy chicken and corn chowder, you can also add crab to this for and awesome upgrade.

Chicken and Corn Chowder

2 lbs chicken breast, boneless, skinless, cubed

2 cups onion

1 each red bell pepper, medium, chopped

2 cloves garlic, minced

7 cups chicken broth

3 each potatoes, medium, cubed

4 ears corn, corn removed

4 tbls flour

1 cup heavy cream (can substitute evaporated skim milk to remove a lot of the fat)

Saute chicken and cook till lightly browned. Remove.

Add onion and pepper. Lower the heat and cook, stirring occasionally, for 5 minutes, or until the vegetables are softened. Add garlic and cook 1 minute longer.

Add chicken broth, potatoes, corn, and chicken. Cover and simmer until potatoes are tender, but not yet fully cooked. About 10 minutes.

Place flour in a bowl and whisk in cream until smooth and blended. Add to soup, stir, and cook an additional 15 minutes. Season to taste with salt and pepper.

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