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Posts Tagged ‘dinner’

Here is the recipe for the sangria from the demo today, Salute!

Seven Daughters Red Sangria
1 bottle  seven daughters pinot noir

2 c  TFM sparkling Italian Mineral Water

½ c  sugar

½ c  TFM peach lemon European soda

1  orange, sliced

1  lemon, sliced

1  green apple, sliced
Combine all ingredients in a large pitcher and stir to combine. Chill sangria at least one hour or overnight before serving.
TIp: For a delicious white sangria, use seven daughters Moscato.

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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 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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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips, Orlando today from 1-4. Would love for you to stop by if you are in the area, just to say hi.

Warm Indian Spiced lentil Soup

Ingredients:
3  tablespoons TFM Extra Virgin Olive Oil, divided
1    onion, diced
3    carrots, diced
3    celery stalks, diced
1  package  tofu, drained and cubed optional
1/3 cup   Blackstone Chardonnay
1  package  Jaali Bean Lentil Soup Kit
1 1/2 cups TFM Vegetable Stock
1  can  coconut milk
dollop  Greek yogurt, for serving (optional)
1  package  Stonefire Naan Bread, for dipping
Preparation:
Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread

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layer cakeThis recipe comes from the December issue of Food and Wine. A Chef of Your Own has reworked the recipe to resemble a childhood favorite. Named a Seven-Layer Dobos Torte, we just called it a seven layer cake. It actually has 14 layers, but I think they only count the cake layers. This is pretty easy, but takes a little time and effort, but the over the top results are worth it. (having it at a holiday party this past weekend, my mom said it was better than the original from Katz’ bakery, What a compliment!) this is my adapted recipe.

Seven Layer Cake

Cake

8 large eggs, separated plus 3 large egg yolks

1 pound confectioners’ sugar (4 cups)

1 tsp vanilla

1/2 tsp salt

1 cup all purpose flour

2 Tbls milk

Butter cream

5 ounces semi sweet chocolate

3 large egg yolks

1/4 cup sugar

1 cup half and half

2 Tbls unsweetened cocoa powder

5 sticks butter (1 1/4 pound) unsalted butter, softened

Ganash

1/2 cup heavy cream

1 cup semi sweet  chocolate chips

1/8 cup sweetened coconut + drop green food color (optional)

To make the cake: Preheat the oven. Spray two 12×17 inch baking pans with vegetable spray and line with parchment paper. Spray paper. Put the e whites in the bowl of a mixer, with 2 cups of confectioners’ sugar, vanilla, and salt. Beat with a whisk at medium high speed until the whites are stiff and glossy, about 5 minutes. Scrape out and set aside. Add the 11 yolks along with the remaining 2 cups of sugar in the bowl and with a whisk, whip until pale yellow. Fold in flour and milk. Then fold in whites in three parts until no streaks remain. Spread the batter evenly in the prepared pans and bake 12-15 minutes until golden and set.

To make the buttercream: Put the chocolate chips in large bowl. In another bowl, whisk the 3 egg yolks with the sugar until pale, about 2 minutes. In a  medium saucepan, heat the half and half with the cocoa powder until hot. Whisk the hot liquid into the yolks, then scrape the mixture back into the saucepan. Cook over moderate heat, whisking constantly, until slightly thickened and a thermometer registers 160 degrees, about 4 minutes. Pour over chocolate and whisk until smooth and melts. Let cool completely. Beat butter in a bowl until creamy. Scrape chocolate mixture into butter and beat until smooth and creamy. Cut each cake layer crosswise into 4, 12 X 4 1/2 inch strips. Layer cake and icing until you have used 7 of the cake layers, ending with buttercream.

To make the Ganash: Heat heavy cream to boiling, pour over chocolate chips and stir until melted. Place cake over cooling rack and pour slightly cooled ganash over cake. Combine food coloring and coconut and use as a garnish if desired.

 

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Please help me welcome Rachna, to my blog sharing a little of this great city I live in, Orlando.

Orlando Concerts

The home of Mickey Mouse, Orlando attracts tens of millions tourists every year for its world-class theme parks, white sand beaches, fabulous cruise trips, notable shopping malls and concerts. Universally known as The Theme Park Capital of the World because of Walt Disney World Resort, Orlando is also called “Hollywood East” as there are a number of movie studios.  Family vacationers find no better place than Orlando to escape from the boredom of daily hectic schedules and rejuvenate themselves with rock music, reggaeton, hip hop and Latino music concerts after a day at the thrilling rides and spectacular shows of the world’s best theme park.

The Orlando International Fringe Theater Festival, The Harriett Lake Festival of New Plays, and Orlando Cabaret Festival take place during spring, yet Orlando welcomes the lover of art and music in the months from Jan to March too. There are various venues that host concerts regularly, such as House of Blues and Hard Rock Live. Orlando tour without attending a concert in House of Blues or Hard Rock Live is incomplete, especially for music aficionados.

Spring and summer months are the best time to visit Orlando and most of the headlining concerts take place during these months. However, concerts in Orlando take place year round and keep the entertainment live in the city in all the seasons. Both of the venues, Hard Rock Live and House of Blues, offer an exceptionally delightful experience round the year to make sure the tourists have an insight into Orlando’s love for music, no matter what time of the year they visit.

House of Blues vs Hard Rock Live

The House of Blues located at the Walt Disney World Resort is renowned widely for the intimate performances it hosts; Universal’s Hard Rock Live is in itself the best because it enjoys the title Orlando’s “Coliseum of Rock.” With double capacity and versatility to adapt the seating arrangement as per the acts, Hard Rock Live enjoys more patrons.

Second to none, Hard Rock Live is host to other performances as well besides just music concerts. Performances of top comedians such as Wand Sykes at Hard Rock Live catch the attention of tourists and locals alike. Over the years, it has become a top-notch nighttime hub in Orlando.

House of Blues is fine dining restaurant too that serves lip-smacking American and international cuisine. The Sunday Gospel Brunch at House of Blues is just amazing: buffet of Southern cooking as well as music performances by top gospel groups. Whether you visit the place during day time or at night, rest assured you would get to enjoy the best of gospel, jazz, rock and reggae performances by renowned and up-coming performers.

 

Author Bio: Rachana is an adept travel writer. She writes travel tips, guides and news. Presently, she is working with CheapOair – Cheap flights.

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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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A Chef of Your Own cooked an early Mother’s Day Lunch this past Sunday. The guests requested a “Kosher Style” menu and after working together, we came up with a winner. The appetizer was Baba Ganouj, or roasted eggpant spread. I got this recipe from an amazing cookbook, “Our Food,” by Anita Hirsch.

Baba Ganouj

1 medium eggplant (about 1 1/2 pounds)

2 cloves garlic, peeled and slices

2 Tbls tahini

2-3 Tbls lemon juice

1/8 tspcumin

2 Tbls finely chopped fresh parsley

6-8 greek olives

1 tomato, chopped finely

Place the eggplant in the oven, under the brioler, or over a glass flame until the skin is scared and black, about 25-30 minutes. Thew flesh will feel soft and juicy. Cool for 10 minutes. Rub the skin off, holding the eggplant under cool water. Squeeze out as much juice as possible, since it is bitter. Puree the eggplant. Add the tahini, lemon juice, garlic and  cumin and continue pureeing until well combined. Serve with parsley, olives, and tomatoes. Serve with pita chips or other flat bread.

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