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Archive for the ‘Inspired Chef Recipe’ Category

This is A Chef of Your Own recipe I got while working with Inspired chef and have used with my clients for a number of years.

Thai Red Curry Risotto

4 Tbls oil

1 small onion, chopped,

2 cloves garlic, chopped

4 inch piece of ginger, grated

1/2 – 1 tsp Thai red curry paste

2 tsp sweet Hungarian paprika

1 1/2 cups arborio rice

1/2 cup sherry

3-4 cups chicken stock

1/2 lb shiitake mush

1 cup unsweetened coconut milk

1 tsp salt

1 1/2 cups frozen tiny peas

3 Tbls cilantro

Heat oil in pan. Saute onion, garlic and ginger until soft, about 2 minutes.

Add curry paste, paprika and rice, stir well to coat. Add sherry and scrape up any bits that may have stuck to pan.

When sherry is absorbed, add 1 cup chicken stock and stir. When stock is absorbed, add the mushrooms. Add coconut milk and stir gently until liquid is absorbed. Add another cup of chicken stock and repeat as necessary until the rice is cooked and tender. Season to taste with salt.

Just before serving, stir in peas and cilantro.

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A Chef of Your Own will be making this for some guests coming in this week. I have made it in a large tart shell as well as individual dishes.

Carmelized Onion Tart

3 Tbls butter

2 lb yellow onions, thinly sliced

2 tsp fine sea salt

2 tsp sugar

1 tsp thyme

1/2 tsp black pepper

1 Tbls parsley

2 eggs, beaten

1 cup cream

1 11″ pastry shell, partially baked

Heat the butter in a large saute pan, add the onions, salt, sugar and toss well. Cook over low heat, covered for about 30 minutes. Remove the lid and continue cooking until the onions are very soft and browned. Add the pepper, thyme and parsley. Allow to cool for 10 minutes.

Fill the pastry shell with the cooked onions. Mix together the eggs and cream and pour into the pastry shell over the onions. Bake in a pre-heated 350 degree oven for about 30 minutes until lightly browned. Unmold immediately and serve warm or at room temperature. I like to serve it with blue cheese and fresh figs if available.

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Where has May gone. A little late but I still have a few days to get the cookie of the month in. This is an updated version of a traditional Italian cookie, Biscotti. This version calls for dried tropical fruit, crystalized ginger, coconut and nuts. I have replaced them with white chocolate and cranberries, dark chocolate and dried cherries, or Holiday spices to make them into gingerbread bars. I hope you enjoy them as much as everyone I have made them for over the years.

Tropical Biscotti

1 stick butter

1 cup granulated sugar

2 tsp vanilla

3 large eggs

2 cups all-purpose flour

1/4 teaspoon fine sea salt

2 tsp baking powder

1/2 cup toasted fry shredded coconut

1/2 cup dried tropical fruit bits

1/4 cup crystallized ginger, chopped

1.4 cup chopped toasted almonds

Heat oven to 375 degrees. In a mixing bowl using a hand mixer, cream the butter until it is light. Gradually add the sugar and vanilla, then beat in the eggs. Stir in the flour, salt and baking powder. Fold in the coconut, dried fruit bits, crystallized ginger and toasted almonds.

Spoon strips of batter that are 2 inches wide and 10 inches long onto parchment or silicone lined baking trays. Bake for 20 minutes, until golden. Remove from the pan and cool on a rack for about 30 minutes.

Cut the loaves into diagonal slices that are about 1/2 inch wide. Return the slices to the baking sheet and bake an additional 10-14 minutes or until lightly toasted. Cool and store in an airtight container.

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Here is the recipe for Pastry dough (pie dough) I mentioned in an earlier post. This is one of the easiest, nicest pie dough I have ever worked with.

Pastry Dough

1 cup unbleached white flour

1/2 tsp fine sea salt

4 ounces (1 stick) unsalted butter, cut into small cubes and frozen

2-4 Tbls ice water

In the bowl of a food processor, fitted with the regular blade, combine the flour and frozen butter and pulse until it resembles coarse meal and the butter is the size of small peas. Working quickly add the ice water a little at a time until the dough becomes a ball. At this point you can immediately roll it out if you work quickly with the dough. It is at the right consistency to roll out at this time.

Baking a Pastry Shell Blind

This is done to make something like Lemon meringue Pie or Chocolate Pudding Pie where you fill an already baked pie shell with a filling.

Roll the pastry out to a size slightly larger than the tart or pie tin. Pick the pastry up by rolling it around the rolling-pin and unroll over the tin. With your fingers, gently east the pastry into the tin, allowing for shrinkage. Roll the pin over the edges of the tin to cut off the excess pastry.

Line the shell with parchment paper, and fill the shell to the brim with pie weights or uncooked rice

Bake the pastry in a preheated 375 degree oven for 20 minutes, or until the edges begin to brown. Place the shell on the lowest rack of the oven or on a pizza stone for an additional 5 minutes to brown the bottom crust.

Remove the tart shell from the oven, take out the parchment and the weights, and remove the shell from the tart tin if desired. Transfer the baked shell to a rack and allow to cool.

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This is a great dish to make for company. The yellow color from the saffron is really beautiful. This recipe comes from Inspired Chef. Paella is a regional Spanish dish. This version uses shrimp, chicken and spicy sausage. Use real saffron, the color and taste are truly worth the cost.

Paella Del Sol

1/4 olive oil

4 boneless, chicken thighs, each cut in quarters

4 smoked sausages, sliced (I use a spicy andouille type)

1 pound shrimp, peeled and deveined

2 cloves garlic, finely chopped

1 small onion, chopped

1 1/2 cups chopped tomatoes, drained

6 cups chicken stock

1 tsp fresh chopped rosemary

1 tsp sweet paprika(optional)

1/4 gram saffron threads

3 cups paella rice

1/2 lb green beans cut in 2″lengths or 1 cup baby peas

Heat the olive oil in a large paella pan or saute pan. Brown the chicken thighs and the sausages, and set aside. In the juices remaining, saute the garlic and onion until lightly browned. Return the chicken and sausage to the pan, add the rosemary, paprika, saffron, and the rice. Saute until the rice is well coated. Add 1 cup of the chicken stock to deglaze the pan.

Add the remaining chicken stock. Cook for several minutes over high heat, then reduce the heat. When most of the liquid has been absorbed, stir in the shrimp and green beans and cook gently until the rice is tender, but still firm, about 20 additional minutes. Allow to stand for 5 minutes before serving. Serve  with garlic bread if desired.

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This is a recipe from Inspired Chef. You need a pie crust for the shell of this recipe (I will include that recipe in another post)

Apple Pecan Tart

6 tart apples, cored and skinned

3 eggs

1/2 cup sugar

2 Tbls lemon juice

1 tsp cinnamon

1/2 nutmeg

1/2 cup chopped pecans

pie crust

caramel sauce (optional)

1. Shred apples in food processor. Toss with lemon juice and set aside.

2. Place eggs and sugar in mixer bowl. Whip about 2 minutes or until light and fluffy. Add cinnamon and nutmeg. continue to whip 15 seconds. Fold in reserved apples and pecans.

3. Pour mixture into Tart Shell lined with pie crust and bake at 350 degrees for 30 minutes. (Can also bake as a pie, about 45 minutes)

4. Once cooled, drizzle with caramel sauce if desired.

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Here is another recipe from The Inspired Chef Cooking classes. This is a really simple way to make a very good pie crust.

Pastry Dough
1 cup unbleached white flour
1/4 tsp fine sea salt
4 ounces(1 stick) butter, cut into small cubes and frozen
2-4 Tbls ice water
Mix the flour together with the salt in bowl of a food processor. Add in the butter and pulse a number of times until the butter is the size of small peas. Add the water very slowly while the machine is on, until a ball forms. This can be taken out immediately and rolled out if you work quickly. You can also wrap in plastic, flatten and allow to rest in refrigerator before rolling out.

To bake a pastry shell blind.

Line the pastry shell with parchment paper, and fill the shell to the top with pie weights. Bake the pastry in a preheated 375 degree oven for 20 minutes, or until the edges begin to brown. Place the shell on the lowest rack of the oven or on a pizza stone for an additional 5 minutes to brown the bottom crust. Remove the shell from the oven, take out the weights and the parchment paper, and remove the shell from the tin. Transfer the baked shell to a rack and allow to cool.

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