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Archive for April, 2012

A Chef of Your Own prepared a wedding in a Jeeves Holiday Home

Tiger Prawns with garlic butter and dill risotto

 Tiramisu

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This recipe is for Jennifer, A Chef of Your Own had the pleasure of cooking for last week. The group was in from Canada and Jennifer wanted me to try to recreate a dish of mussels and tomato sauce she had in the past. This is my attempt.

Mussels with Tomato Broth

1 medium onion, chopped

1 tsp garlic

1 tsp salt

28 oz crushed tomatoes

1 Tbls basil

1 tsp oregano

1 tsp sugar

Saute onion and garlic in a small amount of oil. Add remaining ingredients and simmer about an hour. Puree with stick blender, keep warm and set aside.

1/2 cup butter

2 Tbls minced garlic

1 cup favorite white wine

mussels – 1 lb for 2-4 as an appetizer

Clean mussels, removing any beards. Place butter in large stock pot, add garlic and saute garlic until fragrant. Add wine and when boiling, add mussels, cover and steam. Remove as they open. When all are open, return to pot and add tomato sauce. Stir and spoon into bowls. May serve with bread to catch all of  the juices.

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When cooking for the disneyglobalevent the other night the ladies asked A Chef of Your Own for  the lasagna recipe. This was adapted from a United Chef Personal Chef Recipe from years ago and many of my personal chef clients have enjoyed it over the years. I hope you do too!

Lasagna

28 oz can crushed tomatoes

14 oz can diced tomatoes

6 oz can tomato paste

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 tsp oregano

1 Tbls basil

1 Tbls sugar

1 tsp salt

1/4 tsp red pepper flakes

1/2 tsp thyme

30 oz container ricotta cheese

2 eggs

1/2  cup parmesan

8 oz shredded mozzarella cheese

8 oz block jack cheese, cut into small cubes

1 package no cook lasagna noodles

Make Sauce

Saute onion and garlic in a little oil  1-2 minutes until fragrant. Add seasonings and tomato products. Simmer 45 minutes to an hour.

Combine ricotta, eggs and 1/4 cup parmesan in a small bowl.

Layer bottom of pan with noodles. Top with 1/3 of the sauce. Next layer half of the ricotta mixture, then half of the cubed jack cheese and 1/3 of the shredded mozzarella. Layer another noodle and then, sauce, jack cheese, mozzarella. Top with another layer of noodles, remaining sauce and mozzarella. Bake, uncovered, in 375 degree oven for about 45-55 minutes.

 

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A Chef of Your Own will be at the Fresh Market in Dr Phillips doing a demo today, April 14, from 3-6. Demo today is Angle Hair Pasta with Tuna and Capers. Stop in to say hello and try a great new recipe.

Angle Hair Pasta with Tuna and Capers

1  pound TFM Whole Wheat Angel Hair Pasta, cooked per package directions and drained
2  tablespoons TFM Extra Virgin Olive Oil
1  jar  Tonnino Tuna in Olive Oil, drained and oil reserved
1  cup   Kalamata Olives from the TFM Olive Bar, chopped
1/3 cup   Roasted Garlic Cloves from the TFM Olive Bar
2  teaspoons Victoria Taylor’s Tuscan Seasoning Blend
2  tablespoons TFM Capers, drained
1/3 cup  Candoni Pinot Grigio
1  (14.5 ounce) can TFM Diced Tomatoes
Preparation:
Cook pasta according to package directions, drain and set aside on serving platter. Heat olive oil and reserved oil from the tuna in a deep skillet over medium high heat for 2 minutes, swirling to coat the pan evenly. Add olives, garlic cloves, Tuscan seasoning and capers, and quickly sauté for 2 minutes, being careful to not burn the garlic. Remove pan from heat and add wine, scraping up any browned bits from the bottom of the pan. Add tuna and tomatoes; stir to combine and heat through. Pour mixture over pasta and serve immediately.

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A Chef of Your Own cooked for a group of bloggers here in Orlando for the opening of Disney’s new movie, “Chimpanzee” Everything was a big hit and so here are some of the recipes from last nights event.

Cannoli Chips and dip

Cannoli Chips

3 cups flour

1 Tbls sugar

1/4 tsp ground cinnamon

3/4 cup white wine (I used Moscato)

1 qt of oil for frying

In mixer with paddle attachment, combine flour, cinnamon, and sugar. Turn on low and add wine. Leave in mixer until dough forms a ball. Add a little more wine if it is not forming into a dough. Remove from mixer and wrap tightly in plastic wrap. Refrigerate 2 hours. Heat  oil in deep heavy skillet, or use fryer, to 365 degrees. Roll out an 8th of the dough until thin as paper. Cut into small pieces and fry in small batches until golden on eather side. Serve with Cannoli dip.

Cannoli Dip

1 cup confectioner’s sugar

2 cups ricotta cheese

1 Tbls amaretto liqueur

1/3 cup mini chocolate chips

In a large bowl combine all ingredients. Serve with Cannoli chips

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