Archive for the ‘Side Dish’ Category

Here’s a bonus, two recipes for one post. A Chef of Your Own made these Cheesy Au Gratin Potatoes for a guest last week and they were a BIG hit. Make them tonight to go with burgers off the grill. The second recipe was the surprise of the evening. At a dinner party the other night, I had four people ask for the recipe, I call it Island rice. The inspiration was a pina colada, hope you enjoy!

Creamy, Cheesy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices

1 onion, chopped

3 Tbls butter

3 Tbls all-purpose flour

1 tsp salt

2 cups milk

1 cup shredded Colby jack cheese

4 ounces american cheese

Preheat oven to 400 degrees.

Saute onions in butter until translucent. Add flour and combine well. Add milk and bring to a boil, stirring occasionally until thickened. Stir in cheese and add potatos slices.

Pour into greased baking dish and cover with foil.  Bake, covered, for 1 hour. Uncover and bake an additional 1/2 hour until golden and potatoes are tender.

Makes about 4 servings.


Island rice

2 cup Basmatti Rice

2 Cup coconut water

2 cup water

1 tsp salt

1/2 cup large flake coconut

1 sm can crushed pineapple

Combine coconut water, water, salt and flake coconut in small pan. Bring to a boil. Add rice and reduce heat. Cover and simmer until all liquid is absorbed. Stir in crushed pineapple. Serve and enjoy.

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“You were the best part of my vacation” was told to A Chef of Your Own chef, Linda after cooking for a vacationing family this week. Great food and company, the guests are returning home this weekend, but asked me to share two recipes from the side dishes eaten this week.

Creamed Spinach

4 Tbls butter, plus more for pan

1/2 onion, chopped

salt and black pepper

2 garlic cloves

2 tsp red chili flakes

1 3/4 cups heavy cream

1 cup parmesan

1/2 cup sour cream

1 lb organic spinach

Preheat oven to 375 degrees. Butter 8×8 baking dish. Melt the butter in a large skillet over medium heat. Add onion and a pinch of salt. Saute for 3 minutes, add garlic and red chili flakes and saute for 2 additional minutes. Add  cream and parmesan. Heat until just beginning to bubble. Stir in sour cream and spinach. Adjust seasoning with salt and pepper. Pour into prepared baking dish and bake 15-20 minutes until bubbly.

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Here’s a recipe for a good friend in honor of the green.

Irish Soda Bread

5 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup sugar

1 Tbls caraway seeds

1 cup raisins

1 tsp salt

1 1/2 cup buttermilk

2 whole eggs

1/2 cup melted butter

Mix together first 7 ingredients (I omit caraway seeds, because I don’t like them). Beat together wet ingredients and add to dry. Kneed 1 minutes. Dough will be sticky. Place in greased cast iron pan (10inch) (I have also baked this on a cookie sheet, the crust doesn’t get as thick) Cut a cross in dough before baking. Bake in 350 degree oven for 35-35 minutes until straw inserted comes out clean.

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A Chef of Your Own will be at The Fresh Market in Dr Phillips this Saturday for two demos. I will be making and sharing Chocolate Shop Wine Sauce Fondue and Shaved Fennel and Grapefruit Salad from 11-2 and Shrimp Scampi from 3-6. Please stop by for a taste and a chat, I will have the Chocolate Shop Wine and Alamos Chardonnay out for a taste as well. Hope to see you there.

Chocolate Shop Wine Sauce Fondue

6  ounces  semi-sweet chocolate, chopped
3  tablespoons  TFM Unsalted Butter, at room temperature
3  tablespoons  TFM Heavy Whipping Cream
1  tablespoon  Chocolate Shop Wine
2  quarts  strawberries, washed and dried
Place first 4 ingredients into a saucepan on low heat. Stir constantly until melted and thoroughly combined. Keep warm on very low heat or pour into fondue pot.   Enjoy by dipping strawberries and pound cake cubes in sauce using long toothpicks or fondue forks.

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A Chef of Your Own is always looking for fun recipes to share with their villa guests. I found one in the newest magazine from America’s Test Kitchen, Home made Tater tots. Here is the link to the test kitchen site. http://www.cookscountry.com/videos/detail/41127 I will be making these again.

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Vacation home clients requested a Traditional American BBQ from A Chef of Your Own.

Tomato and Cucumber Salad

Patriotic Potato Salad – Yukon Gold, Red Bliss and Purple Potatoes

 Green and Purple Cole Slaw

Carmelized Onion Tart


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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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Here is an easy cranberry sauce recipe. Most A Chef of Your Own clients ask for extra.

Cranberry Sauce

1 pound fresh cranberries

1 cup orange juice

1 cup sugar

Combine all ingredients in a small saucepan and bring to a boil. Simmer 7-10 minutes until the cranberries pop. Cool and enjoy.

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Here is A Chef of Your Own recipe from the birthday celebration yesterday.

Onion Marmalade

1 large onion, sliced

2 Tbls oil

1/4 cup orange marmalade

2 Tbls grenadine

Saute  onion in oil until golden brown. Add in marmalade and grenadine and serve with roasted or grilled meats.

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A Chef of Your Own will be doing a surprise party this weekend. Pasta station, carving station and a few  appetizers. This is a nice fresh recipe for those that grow your own tomatoes and are looking for something new to do with them

Bruschetta with Tomato and Basil

6 or 7 plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbls extra virgin olive oil

1 tsp balsamic vinegar

6-8 basil leaves, chopped

salt and pepper to taste

1 French bread or baguette, sliced thin

1/4 cup olive oil

Score tomatoes and parboil tomatoes for one minute in boiling water. Drain and peel. Cut in half, remove skins.

Preheat oven to 450 degrees.

While the oven is heating, finely chop the tomatoes and place in a bowl. Add the garlic, olive oil, vinegar and basil. Season with salt and pepper.

Slice baguette about 1/2 inch slices. Coat one side with olive oil with pastry brush. Place on cookie sheet, olive oil side down. Toast on top rack on oven so do one sheet at a time. Toast for 5-6 minutes, until just turning golden brown.

Either top each slice with bruschetta or serve in a bowl surrounded by the bread slices.

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