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INSIDE THIS ISSUE:
From the President...................................................... 3 Membership Milestones.............................................. 4 Trending Now.............................................................. 5 2014 Chapter of the Year: Capitol Chefs..................... 6 In Memoriam - Scott Wilson........................................ 9 2014 Chef of the Year: Karen Docimo......................... 10 The Potato Project....................................................... 18 Hire-A-Chef Re-Launched........................................... 19 Serving Our Seniors.................................................... 20 Chef Garbo’s Thanksgiving Feast............................... 22 Festive Holiday Salad and Cocktail............................. 23 Chefs Share Favorite Recipes.................................... 24
PERSONAL CHEF
Volume 20, Number 4 Fall 2014
Personal Chef is the official publication of the Personal Chef Industry. This publication is made possible by the United States Personal Chef Association. The purpose of this publication is to bring Personal Chefs the most useful and timely information and ideas from experts, working professionals, and industry leaders. Personal Chef welcomes any articles, manuscripts, tips, hints, photographs, recipes and ideas from our readers. We appreciate all submissions. Please include name, address and phone number. Send your contributions to: United States Personal Chef Association PC Editor 7680 Universal Blvd, Ste 550 Orlando, FL 32819
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Production Director:
Larry Lynch
Editor: USPCA Magazine Department Layout & Design: Designs by CJT Advertising: USPCA Magazine Department
Personal Chef is published by: United States Personal Chef Association 7680 Universal Blvd, Ste 550 Orlando, FL 32819 Copyright Š 2014 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.
From the President’s Desk “It’s not about pop culture, and it’s not about fooling people, and it’s not about convincing people that they want something they don’t. We figure out what we want. And I think we’re pretty good at having the right discipline to think through whether a lot of other people are going to want it too. That’s what we get paid to do. So you can’t go out and ask people, you know, what’s the next big thing? There’s a great quote by Henry Ford, right? He said, ‘If I’d have asked my customers what they wanted, they would have told me ‘A faster horse’.” -Steve Jobs, Apple Founder Steve Jobs had his very good points and very bad points as a leader but his vision is undisputable. He knew what people wanted before they wanted it…then it was just a matter of adoption. Our goal at USPCA is to look for, develop and provide you with the tools you need to be successful in your business. The Summer issue of Personal Chef Magazine featured many of the new and long-time benefits of membership and we’re going to continue with that drumbeat. With the re-launch of HireAChef.com in September we were impressed with the many members who jumped on the chance to update their listings and gain presence online, and we were equally disappointed by the many members who did nothing. Membership in USPCA is a partnership. It means you have access to HireAChef to market yourself to your client base; it means you have opportunities to educate yourself on new techniques and business skills through conferences, online learning and webinars; it means you can utilize buying programs like Achievelinks and OnePoint to save time, save money and earn discounts; it means you can grow your network through the membership app. It means the small part you have to do as a member is participate. Visit the USPCA.com website today to see what your association is doing for you. Your part then is easy…take advantage of what’s available to you and grow your personal chef business.
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Membership Milestones 15 Years
New Members
Mike Cesario, CPC, Coppell, TX Roberta Lang, Bainbridge Island, WA Rhonda Mallory, Atascadero, CA Paula Miller, Keizer, OR D. Rae Murphy, Key Largo, FL
Patsy Bieg Heartful Home Solutions, LLC Saint Louis, MO 63116-3125 patsy@hhsolu.com www.hhsolu.com (314)-623-6926
Michael Garahan, CEC Chef Mikey Joliet, IL 60435-3249 michael@chefmikey.org www.chefmikey.org (815) 773-2311
Jason Blazer Quack Pot Dining Eugene, OR 97405-9567 jasonkblazer@yahoo.com (757) 289-2301
Danielle Giesbrecht Danielle’s Custom Cuisine San Francisco, CA 94112-1916 911danielle@gmail.com www.DaniellesCustomCuisine.com (415) 336-0113
10 Years Sherri Beauchamp, CHHC, Charlotte, NC Maite Flores, Mission Viejo, CA Kathryn Singleton, Reno, NV Roberta Traynor, Brookline, MA Tim Vogl, Tucson, AZ
5 Years Sharon Blickenstaff, Portland, OR Althea Carvalho, Port St Lucie, FL Rosa Catanzaro, Folsom, CA Stephanie Cudmore, Castleton, ON Sheran Gabriel, Chesapeake, VA Maria Gil Luna, Key Biscayne, FL Mary Hathaway, San Jose, CA Sunny Law, Lemoore, CA Tim McCaa, Palmer, TX Joanne Ochej, Toronto, ON Julia Owings, Anna, OH Kathy Patrick, Rome, GA Mandy Unruh, Santa Monica, CA Erica Zimmelman, Newtown, PA
3 years Karen Eddy, Ann Arbor, MI Sonia Fernandez, Newton, MA Judith Flaskamper, Palm Desert, CA Sheila Flecha, Moncks Corner, SC Rebecca Guralnick, Bayside, WI Sandra Jones, Dallas, TX Randall Michmerhuizen, Howell, MI Suzanne Redman, Midland, ON Anna Stewart, Arlington, VA Elsie Tracy, Napa, CA
Mary Broere Chef on the Spot Denver, CO 80209-4810 mary@chefonthespot.com www.chefonthespot.com (303) 882-0489 Susan Buccoliere The Healthy Gourmet Philadelphia, PA 19103-1344 sueclair@hotmail.com 609-617-4082
Jo Ann Gonzales Chef Jo’s Home Cooking Houston, TX 77043-4606 jogonzales11207@gmail.com www.chefjo.com 281-293-0490
Nancy Colfelt Nancy’s Cuisine Skappoose, OR 97056-2543 nancyscuisine@comcast.net www.nancyscuisine.com 503-987-1183
Matthew Gorman Gorman’s Kitchen San Diego, CA 92109-5302 mjgtelluride@hotmail.com www.gormanskitchen.com (970) 708-4828
Stephani Cook LA Pastoral Los Angeles, CA 90014-1965 chef@lapastoral.com www.lapastoral.com (909) 732-5747
Juan Hernandez Lake Elsinore, CA 95232-3003 HernandezJuan422@yahoo.com (562) 361-6138
Laura Cotton Laura L. Cotton PCS Gates Mills, OH 44040-9702 llcpchef@gmail.com www.lauracotton.com 317-910-8661 Leslie Cottrell Simonds The Lakeside Chef Falmouth,ME 04105-1006 leslie@thelakesidechef.com www.thelakesidechef.com (207) 350-5536 Sylvie Delenclos La Cuisine de Sylvie Hallandale Beach, FL 33009-2911 privatechefsylvie@gmail.com www.lacuisinedesylvie.com (954) 579-2311
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Savannah Girard Savy Taste, Macon GA 31210-3434 savytaste@gmail.com (478) 955-9581
Libby Hoats Hoats and Honey, A Personal Chef Service Merritt Island, FL 32954-0154 lhoats@att.net (321) 506-0357 Claire Lescelius P.S. I Love Food Carmel, CA 93922-3502 psilovefood7@gmail.com 253-797-6142 Christopher McFall Chef McFall Hopkinton, MA 01748 1139 chris@chefmcfall.com www.chefmcfall.com (617) 913-8412
Tessa Olson Natural Comfort Kitchen LLC Stamford, CT 06911 tessa@naturalcomfortkitchen.com www.naturalcomfortkitchen.com (952) 221-0282
Stuart Stevens My Secret Chef LLC Philadelphia, PA 19152-1112 recipe4stu@live.com (215) 499-6026
Zarla Poblete Toronto ON M1W 2W7 zarlapoblete@gmail.com (416) 230-2872
Kirby Stevens Simply Savor Los Angeles, CA 90035-3848 simplysavor@yahoo.com www.simplysavor.me (310) 480-4044
Kristen Ravenstad Kristen’s Kitchen Dublin, CA 94568-1632 kravenstad@gmail.com www.kristenskitchenonline.com (925) 998-3546 Emily Richardson The Wildflower Chef Lancaster, PA 17601-6724 emilymrichardson36@gmail.com www.thewildflowerchef.com (610) 715-8159 Joni Sare Joni Sare Cupertino, CA 95014-1144 jonisare@gmail.com www.jonisare.com (925) 381-8498 Rochelle Schofield That Gourmet Girl Sherman Oaks, CA 91423-4311 rochelle@thatgourmetgirl.com www.thatgourmetgirl.com (818) 804-8289
Patrick Stroh Mercury 212 Prior Lake, MN 55372-1835 info@mercury212.com www.mercury212.com (612) 432-7494
New Student Members Stephanie Burch Washington, DC 20008-5712 slb99@msn.com 202-248-8381 Anthony De Los Santos Monterey Park, CA 91755-4221 delossantosa53@yahoo.com (626) 500-3924 Claudia Mejia Los Angeles, CA 90038-2257 claudiamejia47@gmail.com (323) 381-9605
Ann Sullivan Annie Thyme Personal Chef Service Corvallis, OR 97330-3804 anniemsullivan@gmail.com www.anniethyme.com (928) 642-3102 Marissa Tsangaropoulos Fete Fraiche San Carlos, CA 94070-1750 fetefraiche@gmail.com (650) 922-9866 Madeline Winfield Meals By Madeline Seattle, WA 98102-6228 madelinewinfield@gmail.com (206) 725-3739
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Capital Chefs - USPCA 2014 Chapter of the Year By Chapter President Shirley Scrafford CPC, RD What a great honor to be chosen Chapter of the Year. I attended my first chapter meeting back in 2008. I joined USPCA in 2007, but it took a few months before I was able to get to my first chapter meeting. When I left that first event, I was amazed and delighted to be a part of this wonderful group. I still feel the same, if not more delighted to be a part of this vibrant organization today. When talking to personal chefs that I meet, I delight in sharing my love of the USPCA and then the advantages and pleasures of the local Capital Chefs Chapter. The chapter is the local support for the chef and source of help, guidance, and business growth that is essential to any personal chef. I am lucky to live in the DC area and belong to a chapter that does all that and more. The Capital Chefs Chapter of the USPCA is composed of a wonderful group of chefs from the DC Metro Area (to include Northern Virginia and western Maryland from Frederick to Baltimore and over to Annapolis. The people are what makes this chapter great. We have about 20 paid members and we all work together for the good of the group and each other. There are seasoned chefs, new chefs, full-time chefs, and weekend chefs. Most of the members are one-chef operations, and the chapter gives them access to a wealth of knowledge and support as well as extra help for those events that are too big for one chef. We are all in business for ourselves, but we really do look out for each other and support each other. Here are a few examples.
SUPPORT
Over the past year we have shared over 40 leads for service to the group. When we get contacted for a job that we personally cannot take on we will ask the potential client if they would like to have their request passed on to the chapter. They almost always say that they would greatly appreciate it. We then pass this lead on to the entire chapter. Occasionally we pass leads to each other individually, if there is a client that we think would be a perfect fit for someone else. If they cannot take the lead we then pass it on to the entire group. We are lucky to be in an area with a high demand for our services, but the networking among the chapter is what enables us to capitalize on that demand. The chapter serves as “back-up� to the member in times of abundance or emergency. We call on each other to help with parties with confidence because we know the chef and their cooking strengths because we have had their cooking at various chapter functions. We call on each other to help us out in a pinch, like when one of our chefs broke her arm and several chapter chefs helped her out with clients that could not go without service. We know each other and are comfortable asking for help and giving it.
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MENTORing
We are also really interested in mentoring new chefs. One chef pays new chefs to assist her on cook sessions. For one chef it helped her until she could get her business off the ground. It gave her insight into how it all works and what would work for her as well as some tried and true processes. It also helps the new chef to see how another person works and compare processes. We tend to work alone and it always helps to see how another person does things. We do not have that option very often in our business due to the solitary nature of the profession. Just another reason to belong to a chapter. We also have Monica Thomas, who is “the mentor” for new chefs to USPCA. Her wealth of knowledge and willingness to help is a gift. And to top it off we have retired chef, Cal Kraft, who remains active with the chapter and is always ready to help out the new chefs with dinner party ideas, proposals, and questions. He has just published a book where he shares his “Ramblings of an Old Man” complete with recipes.
ACTIVITIES
So how does this chapter stay so connected to each other? First of all we usually meet 10 times a year. We take off the month of December (no one has any time to spare that month) and the month of the National Conference (we want everyone to go to that). The meetings are a mix of social and educational experiences. Some more social, and some more educational, but they all revolve around food in some way. Some of the things we have done in the past year include: We conducted a blind taste-test of various staples we use in our cook sessions. We tasted chicken, beef, and vegetable broths, canned diced tomatoes and cannellini beans, balsamic and red wine vinegars, canola and olive oils, and butters. It was an eye-opening experience to taste these items side-by-side and realize the sizable difference between brands. For some things there were clear winners, such as the Swanson reduced sodium broths beat out the competition in both chicken and beef broth. For others, such as the balsamic vinegar, it was a matter of individual preference. Items like the canned beans and tomatoes the store brands could not beat the name brands of Goya and Hunts or Red Pack, respectively. We then turned our taste test items into soup and salad with the help of the extra ingredients we brought to the meeting. It was a great success and we plan to do it another time with different pantry items. We had a great turnout for a cheese-making class and tour at P.A. Bowen Farmstead. The farm is focused on raising grass-based livestock, and they take pride in using old-fashioned grazing techniques such as rotating the animals through various fields. We met in the cheese and meat shop, then went for a tour through the dairy and out into the fields. We stopped to watch some adorable pigs just a few feet from us (behind an electric fence which one poor pig who was lightly zapped found out). We also saw the milking barn. Cheese making is a huge part of the farm’s mission. We then moved on to the farmhouse kitchen for a cheese making class. We sampled four different cheeses, including the fabulous Prince George’s Blue, and learned the story behind the creation of some of their cheeses such as the “Barely Blue.” They were all delicious. We learned how to make (and she let us taste!) yogurt, kefir, cottage cheese, ricotta, and cheese curds all made from P.A. Bowen’s own raw milk. She also passed on lots of cheese making tips including how to clean your equipment (rinse your pots immediately with cool water) and recommendations on what equipment to use and where to buy cultures for your cheeses (www. getculture.com). She also recommended the book “Cheesemaking Made Easy” by Ricki and Robert Carroll and the website www. cheesemaking.com for people who are interested in learning more.
When class was over, we were all invited to a light supper of chicken soup (made from P.A. Bowen chicken), along with more cheese of course! It was all delicious and really a wonderful way to spend an afternoon. One of our favorite fall meetings was a really wonderful visit to Distillery Lane Ciderworks. We started with a tour of the apple orchards---there are 3,000 trees over 9 acres. Our guide (the Distillery Lane owner Rob Miller) told us all about the different kinds of apples grown there. They grow apples for taste and texture---some are great for snacking, some for baking, and some are perfect for cider making (both alcoholic and non-alcoholic). They even grow some heirloom apples, including Newtown Pippins, which were grown by Thomas Jefferson. We then got a quick look at the cider-making room (not so large!), and then moved on to the tasting room to taste the hard ciders. The ciders were really delicious, and not nearly as sweet as you might expect. After sampling 4 or 5 varieties, we sat outside on the patio to have our meeting and enjoy some sandwiches as we did an informal tasting of some of the many varieties of apples they had for sale. Several of us went home laden with bags of fresh apples and bottles of cider! Another popular meeting was a pasta making class where we made fresh pasta and then topped it with the homemade sauces we brought to the meeting. We met at Roberto’s house where he gave us a demonstration on how to make fresh pasta, which he then cut using both a typical pasta press/cutter and a very old family heirloom “guitar”-type cutter. It was a really great tool, and several of us took turns trying it out. We then heated up the sauces we had each brought for a Capital Chefs-style friendly competition. The winner took home a bottle of wine courtesy of Roberto. The winning sauce is listed below.
Spinach and Basil Pesto 4 cups spinach 2 cups basil 2-3 garlic cloves 1/4 cup Parmesan cheese 1 Tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon black pepper 1/3 cup + 1 Tablespoon olive oil Put spinach, basil, garlic, Parmesan, lemon juice, salt and pepper in blender or food processor. Blend for 30 seconds. Slowly add olive oil while machine is running. Process until smooth. Can store for up to 2 weeks in the refrigerator or it freezes well. Other meetings included a brewery tour and tasting at Port City Brewery with a side trip to Restaurant Depot (a restaurant supply store nearby) and another was a Penzeys Spice shopping trip, which is a pilgrimage worth making should you be in need of refreshing your spice cabinet. We smelled, wandered, and thoroughly enjoyed our visit to Penzeys, most of us leaving with bags full of delicious new spices! We also did an olive oil and balsamic vinegar tasting at Cleo’s in Annapolis. We had an old-fashioned cookie swap where we brought our favorite cookies and went home with a great assortment of treats and recipes. Another recipe exchange was the “Tried and True Recipes” meeting where we made some of our most popular client dishes to taste and share the recipe. The
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Oktoberfest luncheon was a big hit where we have bratwurst, red cabbage, Apple Kuchen, and Black Forest Trifle and an assortment of German inspired dishes. Then there was the “Unique Herbs and Spices” meeting where we each made something with an unusual herb or spice. We made Goat Cheese with Pink Peppercorns and Lemon Olive Oil, Smashed Chickpeas with Lemon and Sumac, Cardamom Lime Blackberries with Cardamom Vanilla Ice Cream on Sponge Cake, Feta and Apricots with Sumac on a Salt Block, Low Country Pickled Shrimp, and Chicken Tagine. Yum! In June we had our first “Family BBQ” where we enjoyed smoked ribs and each brought something for the grill or a side. It was hot but great fun! Then the highlight of each year is the holiday party we throw in January. We all bring our favorite holiday foods and enjoy some wine and each other company. We include spouses in this event and hire a server to do the drinks, set-up, and clean-up so that we are all free to enjoy the event.
NATIONAL INVOLVEMENT
Not only do we support each other but we are also a great supporter of the USPCA and the conference. We have a recent Chef of the Year (Monica), a recent Member-get-a-member winner (Shirley), Conference presenter for this year (Monica), and several contributors to the magazine this past year (including Monica Thomas several times, Shirley Scrafford, Connie Breeden, and Diane Fantone). We always have members at conference, often presenting and volunteering. After having hosted the conference in DC in 2012, we saw how much work it takes and it makes us want to help out even more. We decided to start a conference scholarship to help increase chapter participation in this important event because we think the national conference is so important.
VOLUNTEERING/GIVING BACK
We think working together for the greater good is also important and several members have teamed up along with the local Women Chefs and Restaurateurs for a cancer fundraiser. Others helped out Kevin McGuire raise over $5,000 for breast cancer research at a fundraising dinner. Our members also volunteer with Cooking Matters, and the Let’s Move Initiative including at least two chefs working with the Chefs Move to School Program and one with the Kids Eat Right Program. Our annual dues are used in part to offset the cost of some of the meetings. The rest of the dues pay for the website and the conference scholarship. We hope to increase our conference scholarship fund to be able to give more than one scholarship by having a small one-day regional meeting in late winter/early spring 2015. We would love to be able to award two scholarships in 2015. The members of the Capital Chefs Chapter of the USPCA are the glue that holds this group of chefs together across two states and lots of congested highways. We find time to come together because it is fun, involves food, and we are friends that truly care for and look after each other. There are plenty of demands on our time but the camaraderie of the group allows up to make the time for each other and get to as many meetings as possible. Great food, people, and activities help us to come together to provide support to each other as well as our community and USPCA as a whole.
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In Memoriam It was with great shock and sadness on September 7th that we all heard the news of Chef Scott Wilson’s sudden passing. Our hearts and prayers continue to go out to his wife Jennifer and daughter Katie. We also knew, in that moment, that the culinary world had lost a glittering light. As we prepare this edition of Personal Chef Magazine it seems appropriate to remember Scott and his years of contribution to the USPCA. The USPCA became official in 1991…Scott joined in 1997. He was an instructor at more Conferences than we have on record and taught sessions from Cooking for Weight Watchers Points to How to Self Publish a Cook Book. One of the jewels in his USPCA crown was being integral to the creation of the wildly successful 2005 Annual Conference in Atlanta. That Conference remains in the hearts and memories of those who attended. Scott is and always will be an example of a successful Personal Chef…exacting, caring, flexible and 100% committed to bringing great food and support (aka love) to clients, friends and family. He is sorely missed. Larry, Robert, Annise, Vince, Dan….and the USPCA membership past and present.
For a donation in Scott’s hometown: Grove Hill Memorial Hospital Scott Wilson Fund PO Box 935 Grove Hill, AL 36451 The hospital will wait until all the money is collected, then Scott’s mother will be involved in how the money is to be used in the hospital. Donations for Bowling Green Charities: Gift for Christ Living Hope Baptist Church. 1805 Westen Street. Bowling Green, KY 42104 Hope House Ministries 112 West 10th Ave Bowling Green, KY 42101
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Chef of the Year Personal Chef Karen Docimo, CPC Karen’s Chef du Jour, PCS “What I think makes any of us special is that we all want to service our clients, serving great healthy food. The only thing special about that is I have been doing it for 14 years...”
Not every chef follows a “traditional” path to becoming a personal chef, and that is quite evident when you meet this year’s Chef of the Year Karen Docimo of Karen’s Chef du Jour, PCS. In fact Karen has no formal training with all of her skills learned on the job during her seven years in corporate catering with a New Jersey based company. Karen worked with Chef Joseph Biazzo who was formally trained. According to Karen, Chef Biazzo always said in all the restaurants that he had worked, his culinary training was helpful…but only to a degree: “Formal training is fine, for fine dining,” Chef would say! So Karen never beat herself up about lacking a formal degree and instead worked and honed her craft during those many hours over seven years, some days from 8 am to midnight, just to do it all over the next day, and she knew she was hooked since she still loved the cooking! Of course there have been other activities in Karen’s life. She first worked for a law office straight out of school. The firm worked for Harold Katz when he owned the 76ers. She and the team managed his franchised NutriSystem centers. She and her husband also owned a small corner neighborhood convenience store for six years until her second son was born. They had a soda fountain, and she points out that she loved to make ice cream sundaes, banana splits, milkshakes with or without malt and hand-dipped ice creams cones. They even sold hand-dipped pints, and Karen remembers it well as she swears the ice cream coming from a three-gallon bucket tastes better. When Karen’s boys ,Rocco & Dominc, were young, she taught painting of ceramic wear in the evenings to full classes. Karen admits to having a natural talent to draw, pointing out that she “was that kid that colored with my crayons perfectly.” She discovered this latent talent to be very relaxing and continues to take classes in charcoal at Fleisher. At one point Karen was accepted to attend Moore College of Art. However a pair of very traditional parents saw her future with a husband and kids and Karen is happy that that happened as well. The convenience store morphed into a job in cooking where she started making salads for a catering company. One day the kitchen was shorthanded and, before she knew it, she was cooking for hundreds of people. She handled various clients doing menu planning for NFL Films, Rotary clubs, the always-popular pharmaceutical reps, Nade (largest car auctioneers on the east coast), as well as many in home catered events. Karen’s Personal Chef Business is based in Philadelphia, Pennsylvania, where she has been working since August 2000. She joined the USPCA and the Philadelphia Chapter shortly thereafter. She became a Certified Personal Chef in 2003, and according to Karen, she is “not the least bit sorry.” Karen knows that her certification has connected her with professional types: doctors, lawyers, lobbyists, professors, all with doctorates or graduate degrees in their fields. They all wanted a chef who is serious about their business and not the fly-by-night type. One of Karen’s clients that it mattered to the most only interviewed certified chefs. When moving to the Philadelphia area, they asked their former chef to help on the search for a replacement. As luck would have it for Karen, they called her when she had a broken foot! But broken foot not withstanding, the interview went well, supported by her CPC designation, and she has been cooking for them for nine years. And are they great clients? Well, both very busy doctors and are shareholders of a NFL football team so they’re always traveling and on the go! Karen recognized early on that being a member of the USPCA benefitted her in many ways. She knows that she can always count on the headquarters office to help when she thinks she might be in the weeds with a particular problem.
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USPCA introduced her to a host of chefs outside of Philadelphia so if a local fellow member can’t help her, she can email or call a fellow chef clear across the country who can help. Of course, there are also the National Education Conferences where Karen not only grows her network of fellow chefs, she sees great value even if she only learns one or two things. According to Karen, “It is that ah-ha moment even after 14 years in business!” Her greatest conference frustration is that she just doesn’t get why there aren’t more senior chefs at conference. You learn something new every day recognizing that you cannot possibly know everything! Another great benefit for Karen is the association’s liability insurance; in fact, Karen defines it as a key benefit for her. Living in the city of Philadelphia, the business insurance rates are triple the membership fee. She sees it as a real bargain all around and points out the new and many technical advances that the USPCA has introduced and the fabulous family that the association delivers. She is especially looking forward to the new meal manager program coming out early 2015. While the national exposure expands her horizons in many ways, her roots in the Greater Philadelphia Chapter are equally if not more important. She has been a chapter member since September 2000, joining as soon as she arrived home from CBA training. At that point the chapter had a total of three members. She knew being active was important, so she started serving as treasurer for about nine years then co-chair of the USPCA National Education Conference in Philadelphia and, finally, for the past three years as President. She admits: “Now I am happily a general member....” As a chapter leader and being the longest standing member of the chapter, she and her fellow chapter members have done many different events to promote and bring the personal chef industry to light through the years. Karen notes that, as a whole, their chapter has done various health fairs, Taste of Philly for Fox Chase Cancer Center, Aid for Friends for elderly shut-ins, USO, feeding incoming and outbound military men and women, and Gift of Life House for families of transplant recipients. Karen knows that when members take their talents to those in need, it will always leave a lasting impression on those on the receiving end. Karen points out: “They will always say, ‘remember when those personals chefs came and helped us cook for...’” One of her favorite events has been Taste of Evesham where all of the vendors are area restaurants. She has done stage presentations on various food topics, and it gives her an opportunity to speak about the industry and gain the respect of the pubic and restaurants alike.
On a personal note, Karen is passionate about a new organization in the Philly area called Kitchen Cred. The group takes at-risk kids and teaches them a life skill while they are in the system waiting to be placed either back into their homes or into foster care. She and the chapter members are volunteering to teach making Kitchen Cred and the kids aware of the field of personal chefs. Who knows…maybe one will be chapter president in the future! With such a varied background and so many successes, Karen’s confidence is pretty obvious. However she also admits that her biggest challenge in the beginning stages of her start-up was a real concern that she would be considered a “real chef.” Getting past that selfdoubt was difficult at first. Then it hit. Her seven years of working in a commercial kitchen really gave her the confidence to believe in herself. Karen tells it best as she shares a story of the early days. “I remember thinking to myself, ‘I need to go where the affluent people go.’ Back then I had magnets advertising my business on my car and decided to go to a Barnes & Noble store close to my home to look at cookbooks. Many parking spots were open, but the BMW sports convertible had a spot next to it dying to be filled! As I was parking I did not realize there was someone in the car and the next day the phone rang. I had an interview and a new client within a week of that parking job!” Thinking past those early days of car magnets, Karen shares that marketing has been a bit different for personal chefs. Print ads, radio ads, and TV ads have been cost prohibitive and ineffective in the Philadelphia market. What she finds best is basic word (and taste) of mouth. As she gained experience, she added teaching cooking classes at various locations like Williams-Sonoma, Kitchen Kapers, KitchenAid, and The Wine Room of Cherry Hill, all adding awareness for the industry and her business. Moving further from the car magnets, Karen points to her use of technology where both her website and Facebook are good resources. She describes her postings as good old “food porn” where the camera has become her friend. Even something as simple as a KitchenAid demo is an opportunity to show her expertise in cooking, which then leads to discussions about cooking classes and the next thing you know: the personal chef conversation. Chefs need to recognize that they can get their foot in someone’s door just by talking. Karen is adamant that a chef’s best marketing tool ever is YOU. As Karen notes: “It may take some fine tuning, but once you got your groove, no one can take that away.” Karen does admit that not every marketing idea works. She has done the BNI business networking events for two years and generated only one lead.
So if you get Karen to net her success, she would tell you that it is her personality, the ability to listen and take constructive criticism when it comes to her business. She had the tenacity to continue her business when the going got rough and shares that thoughts of closing her business never entered her mind. Even in the toughest of times when throwing in the towel would be easy, she was determined to make this her lasting career. With such a breadth of activity, you have to wonder if there is anything new that Karen feels is a special talent for her. And there is! She loves food styling as it has made her eye a bit more keen to the way a plate should look including color combinations and attention to detail, especially when it comes to catered events when she wants plates to look fabulous ...too pretty to mess up! So you have to wonder how Karen managed to build that skill? How about QVC and live TV? Food stylist John J. Carpitella III brought Karen on sight unseen with what talent she had. In the food stylist kitchen, she watched John and many other stylists bring in others to assist, and they were either asked back or not. The real lessons were learned on the long days lasting 12 hours or more where she could learn more tricks of the trade, and questions were always welcomed. She has great memories of a Wawa convenience store shoot where a simple wrapped sandwich took 12 hours to make corporate happy. They insisted that she make the wrap their way which blurred all the same colored foods together. She bravely insisted that they would not be happy, first did it their way, then her way and was proven right. Looking way ahead, Karen is prepared to keep growing, noting that retirement isn’t in the picture. She points out that, according to one of her clients “it’s either me or her who dies first, so at least I will have one client until my dying days.” Karen admits that she is fortunate to have a husband who has a retirement plan with the City of Philadelphia, a rare benefit in today’s job market. Without a looming retirement, Karen does admit to downtime whenever she can. She and husband Ron have a time share and vacationing is a new venture for them while her business supports those adventures. If not at the time share, Karen notes that they have many family and friends who own homes at the Jersey Shore so they find themselves at the beach whenever her business allows no matter the season. The other “must do” is the USPCA National Education Conference. In her 14 years in business, she has missed just four meetings and with a pretty good reason: once for a trip to Greece, another for a trip Turkey, then Italy and finally, a new kitchen got in the way! Karen plans
and budgets the conference carefully. She uses an Amex card for everything so her flights are booked with membership reward points and she rooms with a colleague when she can. To cover costs in the planning process, she simply puts aside three to six chef fees for her conference “mad money” so she is always prepared. Speaking of Karen’s family, she has her husband of 34 years, Ron (who she has known for 38 years) a retired executive from the Philadelphia Housing Authority, two sons, Rocco & Dominic and both of her parents. Rocco is a Penn State graduate and is an electrical engineer working for an aerospace engineering firm. Karen playfully notes that despite that pedigree, Rocco still can’t change an electrical outlet! Dominic attends Drexel University studying aerospace engineering and Karen claims those brains come from husband Ron. He shares the family trait of vision as Karen told the story of learning that he was one of 200,000 who signed-up to for a mission to build a colony on Mars. In between it all, she continues to care for her aging parents who also live in their home. Karen’s parents are not adventurous eaters so cooking up some meals for them is what she likes to do. They are home bound at this point in their lives so it is a big part of Karen’s home life when she isn’t working as a personal chef in her own home! Of course it doesn’t mean that it’s all on her, as one of her big thrills is when her husband to cooks for her. Karen points out that since he has retired, she now knows when she comes home from a working day there will more than likely be dinner waiting on the table. To keep it all fresh, she does pick a week night out for dinner three times a month. Sometimes it could be taking day trips to New York, visiting wineries in the area, or just heading to the Jersey shore for a night or two. “I like to keep Monday as an office day, whenever I can. My week as a personal chef looks involves three to four clients a week. I like to shop the evening before since I am not an early riser and just cannot function before 9 am. Arrival at a client’s home general for me is between 10-10:30 am. My cookday depends on the client. My fastest time is 3 1/2 hours, then I have my six-hour cook service, which all depends on the amount of servings I am making.” With so much “on her plate,” you have to wonder if there are one or two things that Karen feels makes her special. And she is quick to point out that first and foremost is her passion for the food business. She tells the story of teaching a series of cooking classes, and she had some students come back after a week’s break failing to replicate what was taught in class. She notes that they all went home with the exact recipes only to come back saying it did not taste the same as in class. She chided them that they needed to cook with passion and asked if they rushed through it treating their cooking as a chore. When they admitted that, she pointed out that that is why the food tastes different because she treats the food as a special gift. In short, she doesn’t see herself as special, just as a chef with a passion for her food. Karen admits that she has several heroes who keep her inspired. Her parents and grandparents for coming to America to make a better life for her brother and herself. Her husband who has held their family together and allowed her parents to interrupt their life together, and her boys for the good wholesome men they have become. She “thanks God for allowing me to raise his children and for that I am grateful.”
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Karen has her share of heroes in the culinary world as well. She’s had the privilege of working many book signings for celebrity chefs, from Bobby Flay, Giada De Laurentiis, Ina Garten, Sara Moulton, Thomas Keller, Lidia and Jacque Pepin, but of them all, she points to Lidia as the most influential. Her approach to good food is simple uncomplicated, and her seasonal food approach is just her style.
Chef Karen’s Favorite Recipes Crab Sauce Ingredients: 2 cups olive oil 6-8 cloves garlic (chopped or crushed) ½ cup basil, fresh, chopped 10-15 blue crabs depending on their size 5-35 oz. Puree peeled tomatoes in your food processor until smooth 1 can tomato puree Salt & pepper 1 pound back fin crab meat Karen tells of the time she had the pleasure to feed her twice in one day and they spent about eight hours together. Karen can’t say enough about Lidia’s ease and warm attitude. If there’s one thing Karen wants all chefs to remember it’s this: “I have been around a stove or two in my time, and we all have those days when we beat ourselves up for not being on the top of our game that day. Remember, it’s okay. Everyone has a bad day and there is always tomorrow to do it better!”
So what tools does Karen use to make her business a success? Favorite cookbook? “Wow, I have over 300, so right now as of this writing, Fork Over Knives....been doing a bunch of Del’s recipes for us, not clients.” Favorite gadget, equipment? “Well, my favorite knives are Shun, simply because they stay so sharp and I don’t have to work so hard to prep. And I can’t forget my lemon press.” What do you drive and how does that fit into your business? “My vehicle is a 2011 Hyundai Veracruz, all tattooed up with my logo.” What technology do you use to support your PC business? “My iPad is attached to my hip, MenuMagic, and an app called Paprika so I don’t have to print out every recipe for a cook day. But I am looking forward to the latest meal program the USPCA is whipping up!”
Preparation: Add olive oil to a large sauce pan. Heat until rippling. Add garlic and basil, sauté until fragrant. Add the blue crabs and cook over lowmedium heat 20-30 minutes, until crab shells turn red. Less time if crabs are fresh. Add tomatoes and tomato puree. Season with salt and pepper. Simmer on low for 4-5 hours. Let crabs soak in sauce overnight, next day, warm sauce slightly, remove crabs and squeeze the body to release any juices or meat. Serve over spaghetti, thin or thick, which ever you prefer. Note: A tradition in my family to serve as one of the 7 fishes Christmas Eve dinner. Make this all year long, freeze your sauce and add back fin crab on top of your pasta when serving.
Mom Docimo’s Ricotta Rice and Cheese Pie This is my mother-in-law’s ricotta rice pie for Easter Sunday, so good, it’s not Easter without it. 1 8 -ounce Philadelphia cream cheese 2 cups sugar 12 eggs 3 pounds ricotta cheese 1- 1½ cups cooked rice 2 teaspoons vanilla grated lemon or orange zest cinnamon Directions: All ingredients at room temperature Preheat oven to 325° Grease and flour pan 2 -8 x 8 or a 3 quart Pyrex Cream sugar and cream cheese, then add eggs, one at a time. Add ricotta, rice, vanilla, and zest, do not over beat. Bake for 50 minutes to 1 hour until firm in the center. Open oven door halfway for 15 minutes, then fully open 20 minutes before removing.
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Italian Easter Bread After 34 years of Easter dinner at my home, every Good Friday, the production begins. A phone call from my best friend Monica asking “You making Easter bread this year?” with a bit of a sarcasm in her voice. I swear this is the death of me each and every year. My husband declared I should surrender but I have finally won the battle, less cursing and more jumping for joy! This dough is sticky so you might think it needs more flour. Here is the lesson learned...leave it alone!!! Ingredients: 1 ½ cups hot water 1 packet of yeast pinch of sugar 3 ¾ flour-4 cups flour ¼ cup honey ½-¾ cup of sugar (we like it a little sweeter) 1 egg 4 yolks ¼ cup vegetable oil 2 tablespoons butter, diced and softened ⅛ teaspoon salt 1 tablespoon vanilla extract 2 teaspoons anise seeds 2 hard boiled dyed eggs egg wash sprinkles Directions: Proof yeast in water no higher than 115°, let sit for 7-10 minutes in a warm spot, I like to keep it in my oven on bread proofing. Combine flour through anise seeds. Mix on low speed, then add yeast mixture. Increase speed to medium, with dough hook for 8 minutes. Let the dough rise for 3 hours, in a warm place. Punch down. Divide into 2 equal pieces and shape and place the egg into the bread. Place into a butter pan or sheet pan and rise another 1 ½ hours. Preheat the oven 325°. Egg wash the bread, add sprinkles. Bake the breads until golden 20-25 minute or until skewer comes out clean.
Double-Chocolate Cheesecake I must admit that I am not a big baker, but this cheesecake is off the hook! It is from Epicurious.com. It is easy to make and impresses everyone. The recipe reads that it serves 10-12.... More like 16. The chocolate decoration is not part of the recipe. I use a Dove chocolate wheel and create this look, so technically this is a triple threat chocolate cheesecake? I have also created the spider web on top in the chocolate ganache with white chocolate and serve with a raspberry coulee. Serves 10 to 12 For crust: 1 9-ounce box chocolate wafer cookies 6 tablespoons (3/4 stick) unsalted butter, melted For filling: 1 1/2 cup whipping cream
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1 teaspoon instant coffee powder 12 ounces semisweet chocolate, finely chopped 2 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1 tablespoon cornstarch 1 cup sour cream 2 teaspoons vanilla extract 3 large eggs For glaze: 1/2 cup whipping cream 4 ounces semisweet chocolate, finely chopped Directions: Make crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling. Make filling: Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes. Using an electric mixer, beat the cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth. Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight. Make glaze: Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using a spatula, smooth the glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead - Cover and refrigerate). Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Turkish Lamb Köfte Servings: 4
For the spice mix: 1 Tbs. ground cumin 1-1/2 tsp. dried mint 1-1/2 tsp. dried oregano 1 tsp. sweet paprika 1 tsp. hot paprika 1 tsp. cracked black pepper For the pomegranate-yogurt sauce: 1/2 cup plain yogurt 1 Tbs. pomegranate molasses; more for serving 2 Tbs. chopped fresh mint 1 tsp. ground sumac or 1/2 tsp. fresh lemon juice for the köfte 1 lb. ground lamb 1 medium plum tomato, seeded and finely diced 1/4 cup finely grated red onion 1 tsp. pomegranate molasses
1 medium clove garlic, minced 3/4 tsp. kosher salt 8 12-inch flat, wide skewers (soaked in water for 30 minutes if wooden) Vegetable oil, as needed 2 Tbs. pomegranate seeds (optional) 2 Tbs. small fresh mint leaves (optional) Directions: Make the spice mix: Combine all of the ingredients in a small bowl. Make the yogurt sauce: Combine all of the ingredients in a small bowl. Make the köfte: Put the lamb, tomato, onion, pomegranate molasses, garlic, 1 Tbs. of the spice mix, and salt in a large bowl. Using your hands, mix until combined and the meat is a bit sticky. With wet hands, divide the lamb into 8 portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking press the lamb around the skewers into sausage shapes about 4-1/2 inches long. Transfer to a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 and up to 4 hours. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Grill the köfte, turning once, until no longer pink in the center (cut into one to check), about 6 minutes. Garnish with the pomegranate seeds and mint, if using. Drizzle more pomegranate molasses over the yogurt sauce, and then serve with the sauce. Notes: We are big lamb eaters here at home. The only change that I have made to this recipe is to use full fat Greek yogurt. I have made this for clients, formed but not on skewers. I left the skewers for then to use if they wanted. Adapted from a finecooking.com recipe. Cipollini onions [chihp-oh-LEE-nee] have become a fall favorite in our house over the last few years along with my family guest for holiday dinners and catered events. If you have a Restaurant Depot close by, wander in, see if the have them in the refrigerator section. The bonus here is that they are already peeled. They are delicious and just so easy to make. Your guest will love them. They are like eating candy! I like to use the thyme! Enjoy these little gems!!! These can be a side, part of a salad or part of an antipasti.
Cipollini Onions Roasted with Balsamic Vinegar and Honey Servings: 4 Ingredients: 1 1/4 lb cipollini onions, unpeeled 4 sprigs fresh rosemary, thyme or oregano, chopped 3/4 cup dry white wine 1/4 cup soy sauce 1/4 cup balsamic vinegar 1 tablespoon olive oil 1 tablespoon honey Directions: 1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil. 2. Score an X in the root end of each onion and boil them in the water
for 60 seconds. Drain and allow to cool. 3. Preheat the oven to 450º. 4. Cut off the roots and stems and remove the onion peels. 5. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding. 6. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs. 6. Roast in the preheated 450º oven for about 40 minutes, turning twice. Source: http://www.stephencooks.com/2009/09/cipollini-onionsroasted-with-balsamic-vinegar-and-honey
Roasted Tomatoe Petals 4 to 5 servings Ingredients: 12 plum tomatoes, halved lengthwise, cores and seeds removed 4 tablespoons extra virgin olive oil, plus more for finishing 1 1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 wedge parmigiano reggiano cheese balsmaic glaze minced fresh parsley for garnish Directions: Preheat the oven to 450 degrees F. Place tomatoes in a bowl and toss with olive oil, garlic and balsamic, sugar, salt and pepper. Place on a sheet pan, cut sides up, in a single layer. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature. Arrange on platter, shave parmigiano-reggiano cheese on top, hit with raw evoo and drizzle with balsamic glaze. Notes: Great part of the antipasti, serve with bread slices....
Ricotta and Roasted Tomato Bruschetta with Pancetta I have made this with several variations. One using a mild goat cheese, whipped with some cream, with pancetta diced and roasted alongside of the tomatoes, or using prosciutto. I like to top it with the sage oil, from the frying of the leaves! Servings: 8 Ingredients: 10 ounces multicolored cherry tomatoes 2 garlic cloves, thickly sliced 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt Pepper 4 thin slices of pancetta 32 sage leaves 1 pound fresh ricotta cheese 8 slices of country bread, cut 1/4-inch thick and toasted Flaky sea salt, for serving
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Directions: 1. Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble. 2. Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl. 3. Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use. 4. Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves. Serve immediately.
Portobella’s Stuffed Crab Cakes Makes 5-6 cakes Ingredients: 1/2 cup plus 1/2 cup white panko crumbs 1/4 cup mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 scallion, white and green parts, finely chopped 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Old Bay Seasoning 1 pound fresh lump crabmeat, picked over for cartilage 5 -6 portabella mushrooms caps, gills removed and cap oiled 2 -3 tablespoons, unsalted butter melted paprika, for dusting Directions: Mix the 1/2 cup panko crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Old Bay seasoning. Mix in the crabmeat with wet hands, form into 5 -6 cakes about 3 inches wide. . Place the remaining 1/2 cup panko crumbs in a bowl, drizzle with butter and mix. Dip crab cake into buttered crumbs, place into a portabella mushroom cap. Dust with paprika. Line a baking sheet with parchment paper. Preheat oven to 400 degrees. Bake for 20-30 minutes until hot and tops are toasted. Remove and serve immediately.
Poached Eggs in Tomato Sauce with Chickpeas and Feta Another family favorite and great during Lent when you have had enough fish and looking for something different. I have left this for clients, sauce in the appropriate size container for the oven. I suggest that they let the container come to room temp and all they have to do is crack some eggs and bake. Servings: 4–6 servings Ingredients: 1/4 cup olive oil 1 medium onion, finely chopped 4 garlic cloves, coarsely chopped 2 jalapeños, seeded, finely chopped 1 15-ounce can chickpeas, drained 2 teaspoons Hungarian sweet paprika 1 teaspoon ground cumin 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved Kosher salt and freshly ground black pepper 1 cup coarsely crumbled feta 8 large eggs 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh cilantro Warm pita bread Directions: Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer. Add crushed tomatoes and their juices. Bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
Neapolitan Rib & Sausage Ragù A family and client favorite. I left the recipe as written, for all to try, but as when teaching a cooking class I always tell my students try it as written to see what the author had in mind, then tweak it to your taste. When I am cooking this I generally use 1 pound of pork sausage, since the store that I shop at only sells in pound packages, and I cook it stove top as opposed to oven, it seems to move along a bit quicker. Also toss the meat in a food processor and pulse a few times. Makes 5 cups 2 28-oz. cans imported Italian plum tomatoes, preferably San Marzano 2 lb. baby back pork ribs, trimmed of excessive fat (about 11 ribs) 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 medium yellow onion, finely chopped (about 1-1/4 cups) 2 medium cloves garlic, finely chopped 2 Tbs. chopped fresh flat-leaf parsley 1/2 tsp. crushed red pepper flakes; more to taste 2 links mild Italian sausage (about 1/2 lb.), casings removed, meat broken into small pieces 1 cup dry white wine 1/2 cup tomato paste diluted in 1/2 cup water
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Directions: Position a rack in the lower third of the oven and heat the oven to 300°F. Put one can of tomatoes and their juices in a food processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds. Purée and strain the other can of tomatoes. Cut the ribs into 2 or 3 pieces so they fit in a 7- to 8-qt. Dutch oven. Heat 1/4 cup of the oil in the Dutch oven over medium-high heat. Season the ribs with kosher salt and pepper and add them to the hot oil, fatty side down. Cook until the ribs turn a light golden brown, propping them up as needed against the sides of the Dutch oven to brown them evenly, about 6 minutes. Turn the ribs over and brown them on the other side, about 2 minutes. Transfer the ribs to a large plate, discard the fat, and clean the pan with paper towels. Heat the remaining 1/4 cup oil in the pan over medium heat. Add the onion, garlic, parsley, and red pepper flakes and cook, stirring occasionally, until the onion just begins to color, about 5 minutes. Add the sausage and cook, stirring and breaking up the sausage with a wooden spoon until it’s lightly browned, 3 to 4 minutes. Return the ribs to the pan and stir them around with the savory base. Raise the heat to high and add the wine. Cook, stirring occasionally, until the wine is reduced approximately by half, about 5 minutes. Add the tomatoes and the diluted tomato paste. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir until the liquid begins to simmer. Turn off the heat, cover the pan tightly with a lid or heavy-duty aluminum foil, and put it in the oven. Simmer very gently, turning the ribs every half hour, until the sauce has a medium-thick consistency and the meat begins to fall off the bone, about 2-1/2 hours. Remove the pan from the oven and transfer the ribs and any meat that has fallen off the bone to a cutting board. Use a ladle to skim the fat off the surface of the sauce. When the ribs are cool enough to handle, pull the meat off the ribs. Discard the bones and any fat and connective tissue. Finely chop the meat. Stir the meat back into the sauce and simmer on the stovetop over medium heat, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly, about 10 minutes. Adjust the seasoning with salt, pepper, and crushed red pepper to taste. Once you’ve made your rich ragù, all that’s left is to combine it with pasta. To serve four to six people, you’ll need 4 cups ragù, 1 Tbs. unsalted butter, 1 lb. dried or fresh pasta (cooked and drained), and 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano.
Minestrone with Pancetta & Pasta Great soup to make when teaching knife skills! I have made this over the years with some variations, depending what was in the fridge on any given day! When packaging this soup for clients, I freeze pasta portions in snack sized bags and label. Placing pasta into soup will absorb too much broth. Serves 6 to 8 Ingredients: 2 ounces pancetta, minced 1 tablespoon extra-virgin olive oil 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 1 cup) and washed thoroughly 2 medium carrots, peeled and cut into small dice (about 1 cup) 2 small onions, peeled and cut into small dice (about 1 cup) 2 medium ribs celery, trimmed and cut into small dice (about 1 cup) 1 medium baking potato, peeled and cut into medium dice (about 1 1/2 cups) 1 medium zucchini, trimmed and cut into medium dice (about 1 1/2 cups) 3 cups stemmed spinach leaves, cut into thin strips 1-28 ounce diced tomatoes, packed in juice, drained 8 cups vegetable or chicken broth, low sodium Table salt 1 can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cups) 1/4 cup basil pesto, store bought or homemade Ground black pepper 1 lb small pasta, cooked separately Directions: Sauté pancetta in 1 tablespoon extra-virgin olive oil in soup kettle until crisp, 3 to 4 minutes. In the same kettle bring vegetables, tomatoes, broth, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto. Adjust seasonings, adding pepper and more salt, if necessary. Place about 1/2 cup of pasta into soup bowl, Ladle soup into bowls and serve.
Heat the ragù (either in the Dutch oven you used to cook it or in a 12in. skillet, if reheating) over medium-high heat. Add the butter and then pour in the pasta and Parmigiano or pecorino. Toss over medium-high heat until the pasta and sauce are well combined. Serve immediately.
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Potatoes:
To Freeze Or Not To Freeze?
Not a problem... as long as you use the right reheating method. By Beverly Pruden, Cooking Good Tucson, Arizona “Never freeze potatoes--they turn into a mealy mess!” “And best of all, they freeze beautifully!” Do an internet search, quiz your personal chef buddies or poll your friends and you’ll probably find widely differing opinions on whether or not you can freeze potatoes. As a result, I never felt completely confident when freezing a dish with potatoes for my clients. To settle the question, I decided to conduct an experiment.
Here were my questions: • • •
Once frozen, can potatoes be successfully reheated keeping intact their quality? Do some methods of preparation hold up to freezing better than others? Does the method of reheating make a difference in the end product?
First, I went out and bought a sack of potatoes which was pretty cheap--glad I wasn’t testing Chilean sea bass! Then it was time to cook them up. The methods of preparation I chose were boiled, mashed, pan roasted with added liquid, baked in foil, ovenfried with olive oil, deep-fried, scalloped, and as an ingredient in soup. I made two samples of each of these methods of preparation so I could compare different reheating methods. The samples were packaged, labeled and placed in the freezer overnight, then the next day they were transferred to the refrigerator. After they had defrosted in the refrigerator for 48 hours, they were ready to reheat and taste. My very supportive husband offered to be my taste tester, not such an easy task with 16 samples of potatoes to assess!
The results? Here’s what we found: • • •
•
•
All preparations of potatoes can be successfully frozen if reheated properly. For many preparations either conventional or microwave reheating will work. This includes boiled, mashed, and pan roasted preparations. For fried preparations, always reheat in the conventional oven at 400 degrees. Moisture is the enemy of deep or oven fried potatoes, and the microwave will draw the moisture out of the middle of the potatoes and destroy any semblance of crispiness. For soups, reheat on the stovetop. Soups with potatoes that have been frozen do not reheat well in the microwave. The potatoes tend to disintegrate and have a slightly grainy texture. For baked or scalloped potatoes, use the microwave. The conventional oven dries them out too much.
Mission accomplished. Yes, we were eating a lot of potatoes for the next few days, but it was worth it to have confidence that when I make potatoes for my clients, I know they won’t be disappointed in the end product.
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today family and friends are often separated by long distances, making it difficult to be available for each other at a moment’s notice. Life’s demands have sped up for all of us, so even when living in the same city, family members often have little time to be attentive to the needs of their aging relatives. This can and often does leave our elders without the social and familial support networks necessary to assist with their daily needs, potentially resulting in social isolation, loneliness and diminished well being. Thus the increase in home care services and, yes, personal chefs.
Eat Right Seniors:
Serving Our Elders Melinda Rand MA , Eat Right In Personal Chef melinda@eatrightin.com, www.eatrightin.com Last week I went to see a new medical professional. As our time was winding down, I made a joke about my age. She looked at me and said, “I’m getting so old.” When I inquired about her age she told me she was 31 and now that her 20’s were behind her she felt very old. From the moment we are born, we are aging. Not something we like to contemplate daily, for sure. However this is the true nature of time passing and our life journey. So the question to ask is, “How am I going to live my life to its fullest no matter what my chronological age?” Before we can address the nuts and bolts of adding the very needed service of being a personal chef for elders to your repertoire, it is important to put this generation into historical context. We need to examine our basic assumptions, biases and possible misunderstandings about a community that is too often relegated to the back burner of society (No pun intended). Three important areas that impact the health and well being of elders are: • • •
How historic seminal events define our life views. How health and well being are affected by social isolation. The importance of remaining in our homes as we age.
We live in a culture where we are defined by when we are born. Are you a Millennial, Gen Xer or Boomer? For each generation, events occur that are life transforming. What is your seminal moment (I remember where I was when...)? For me it was the assassination of JFK. For many in the generation before mine, it was Pearl Harbor. As one elder gentleman told me, “The world has never been the same since.” These life events form us and inform our attitudes, beliefs and views. It is no wonder then that we don’t always understand each other. In order to work with the older generation, we need to recognize these gaps in life experience and belief systems, respecting their perspectives even if we don’t always understand or agree with them. They are products of their generation as you and I are products of ours. While previous generations of family remained in close community supporting and caring for each other through births, aging and deaths,
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Our home is our castle where memories live and familiarity brings comfort. We all wish to live surrounded by our history that affirms our life, who we are and who we have been. For this generation, even when challenged by health limitations, remaining in their home surrounded and affirmed by reminders of their past is paramount. It offers a sense of security even when faced with the unknowns of aging. As our immediate memory diminishes having the familiarity of known surroundings acts as a touchstone, keeping us oriented to our life. Even when unable to prepare meals for themselves, having the familiarity of where to sit to eat, setting the table and dishes used offer comfort and reassurance. And when favorite family meals are prepared, past memories are fondly relived. So, back to the question I asked earlier, “How am I going to live my life to its fullest no matter what my chronological age?” This is the issue our elders grapple with daily. And the other question interfacing it is, “How do I do so maintaining my dignity and self respect?” Cooking for the elderly is not the same as working for busy families who have neither the time nor energy to put healthy meals on the table or retirees who prefer the luxury of having their meals prepared for them. Being a personal chef for elders is often a necessity, directly impacting the quality of their lives, health and personal well being. As well, being a personal chef for elders is more than about preparing good food. It is about meaningful relationships that build and grow over time. Being a personal chef to elders is the most challenging and rewarding job you can have. For over a year I worked for a highly educated widow living alone in her home with daily home care assistance. Though her mind was sharp as a tack, she had multiple medical challenges. She suffered from swelling in her legs and feet. She could barely see or taste her food, two major senses that create food enjoyment. Even the smallest amounts of salt or sugar, the go-to flavor enhancers, were restricted. Socially isolated and depressed, she complained to me about the lack of stimulating conversation she was used to. Upon arriving I would sit with her and discuss news and world events, as her main past time was sitting at the TV and listening to cable news shows. Each week I prepared favorite foods loaded with flavor enhancers. She would come into the kitchen, breathe in the aromas and exclaim how delicious she knew it would be. And then she would take a bite and state that once again I had failed to prepare flavorful and enjoyable food. Despite my best efforts it was a no win situation. I know that it is not about me. I recognize that when I walk into their home I am an invited guest, possibly one of the few they have. I always begin my time by asking about their health, family and news of the day. Usually I am warmly welcomed, however there are days it is apparent something is troubling them and they will be brusque and cold. Who knows what could be triggering this shift in mood. A new pain, news from the doctor, changes in meds, family or financial problems, death of a friend, the list is endless. Yet they continue to strive to find meaning in their day. And it is my role to respectfully offer support, a listening ear and prepare nutritious flavorful meals. For over a year I have had the privilege of preparing meals for a lovely couple who live in a rambling home with two dogs. He was
a high-ranking military officer stationed in Europe. She raised their two girls, enjoyed gourmet cooking, entertaining friends and was a classical pianist with local symphonies. Today he struggles with major orthopedic issues and she is challenged by immediate memory loss, so neither is able to prepare the healthy fresh meals they enjoy. Cooking for them is a joy. To maintain a connection with her past role as the home chef, the wife and I have a ritual. I unpack the groceries and she assists in retrieving my cooking utensils. When finished she puts away the pots and pans while trying to remember where they belong. Often he will come sit with me as I prep, sharing stories of his years in the military, his grandchildren’s accomplishments or daily issues he is grappling with. And I too share my stories encouraged by their solid salt-of-the-earth perspective. They champion me, my cooking, my life and when I leave I often wonder who has done more for whom. Until the moment of our passing, we all strive for meaning in our life. With dignity and self-respect we live each day as fully as we are capable. And we all look ahead to see what more we can accomplish. As a dear 91-year-old client said to me as she was dying, “I still have so many poems to write.” No matter what our age, no matter what our challenges, there is always another life poem waiting to be written. I have been working and living with elders all of my life. My life has been enriched by wonderful, witty and wise individuals grappling with how to embrace aging fully and gracefully. From growing up in a four-generation immigrant family to working in assisted living centers, running home health agencies and being a geriatric mental health therapist to now providing personal chef services for elders and returning for a Ph.D. focused on transforming the paradigm of aging, I have been living with the realities of gracefully growing older all my life. I love it! It’s my passion.
I hope this article on Serving our Elders has given you food for thought and tools for developing lasting relationships with your aging customers. My future articles will include: • • • • • • • •
Making sure food in the home is safe for consumption. Food issues that support or hinder nutritional well-being and food enjoyment. Medical issues that impact food choices and how to meet the challenge of healthy cooking with delicious alternatives. Working with the medical community Finding common ground in alternative food choices. Creating ways to make food and eating an enjoyable experience. Setting up a cooking schedule, meal plans and food storage. Case studies and examples of common challenging situations.
If you have any ideas or questions you would like me to address I invite you to please contact me. I welcome your feedback and look forward to this being an opportunity for a lively discussion and sharing of your thoughts and insights. Be well, Melinda
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Garbo's Thanksgiving Feast with a Renaissance Flair Thanksgiving is a very special time of year where we celebrate the bounties of Fall Harvest and give thanks for all that we have. Although Thanksgiving celebrations date back to the first European settlements in America, it was not until the 1860s that Abraham Lincoln declared the last Thursday of November to be a national holiday.
History of Thanksgiving Foods and Their Influence on Renaissance Europe Much of the food from the early Renaissance period was left over from the Middle Ages until Christopher Columbus discovered the Americas in 1492. Soon, trade brought in new and rare delectables into the Renaissance kitchens like oranges, corn, sugar and chocolate that started with the nobility and trickled down to the farmers and peasants. It took considerable time for these victuals to catch on in Europe, but one exception was the turkey. About 30 years after Columbus, Cortez discovered the American turkey in Mexico around the 1520s. At that time, turkey was known as “Indian Chicken” and this bird gained popularity very quickly. In addition to being delicious, turkey made a flamboyant centerpiece for banquets when dressed in all its feathers and plumes.
In 1549, Catherine de Medici hosted a feast that featured 70 “Indian Chickens” on the menu. Other notable fowl served up during the Renaissance period included peacocks, swans and cranes. Smaller game bird might have been pheasant and herons which were typical menu fare as well. It was a common custom to serve pork alongside fried chestnuts where were abundant and easy to cultivate and store. Fruit was always a celebrated Renaissance food and was served as a last course. We would call this “dessert” today.
Roast Game Hens It Will Be This Thanksgiving Instead of the traditional Thanksgiving turkey, I will prepare several Cornish game hens with all the fixings from the Renaissance period like meat pies, fruits and pastries. This recipe is what I’ll be preparing for my Thanksgiving feast this year. May you eat, drink and be merry at your Thanksgiving feast too!
Honey Glazed Orange Roasted Cornish Game Hens Servings: 6 2 Cornish game hens 1 orange 1/4 cup orange juice 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ginger, ground 1/4 cup honey Clean and dry the game hens and place on roasting rack or baking sheet. Wash and zest both oranges. Take one orange and cut into quarters and place the slices in the cavity of each hen. Rub each hen with 1-2 tablespoons of olive oil and season generously with fresh ground salt and pepper. (I prefer the S&P grinders from Trader Joe’s which are a course grind) Juice the remaining orange and mix 1/4 to 1/2 cup of orange juice with the honey, orange zest and ginger so that it’s a thick syrupy mixture. Add more orange juice or honey to achieve the proper thickness and set aside. Roast hens for 45 minutes. Remove from oven and use a basting brush to smear the orange honey mixture over the hens every 5 minutes for the last 15 minutes. Baste with pan juices as well so that the hens have nice dark golden skins. Remove from oven and let rest for 5-10 minutes and serve with your favorite sides.
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Festive Holiday Salad & Sparkling Mead Cocktail With the holidays approaching, I thought it fitting to present two simple yet elegant recipes in keeping with the sprit of the Holidays. I always love a fun cocktail to accompany my meals so I crafted a Fall -nspired sipper combining apple cider and sparkling mead by Heidrun that’s paired with an autumn colored tossed green salad made from shaved butternut squash, peppery arugula & a grainy mustard vinaigrette. The light and refreshing bubbles of the sparkling mead cocktail is perfect with the salad. Enjoy! Shaved Butternut Squash Salad Ingredients
2 Tablespoons white balsamic vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon whole-grain mustard 2 scallions minced, white portion 1 teaspoon ground pepper 1 teaspoon salt 1 cup butternut squash, peeled, then shaved with peeler. 1 cup carrots, shaved 6 cups fresh arugula, freshly packed 1/2 cup dried cranberries 1/4 cup toasted pepitas or sunflower seeds freshly grated horseradish (optional) Instructions 1.Combine the first six ingredients in a small jar with a lid and shake vigorously to combine. Pour into a medium bowl. 2.Shave off butternut squash & carrot and marinate in dressing for 15 to 30 minutes. 3.Add arugula & toss to combine. 4.Top with dried cranberries & toasted pepitas.
Sparkling Mead & Cider Cocktails 1/2 cup apple cider 1 shot vodka Dash cinnamon Dash nutmeg 1 tsp maple syrup 1/2 cup Heidrun CA Orange Blossom Sparkling Mead (or Prosecco) 1 teaspoon each of coarse sugar and ground cinnamon (garnish) Combine coarse sugar & cinnamon in a shallow bowl. In another shallow bowl pour a bit of the apple cider. To rim glasses, first dip the glass rim in the apple cider then dip into the sugar cinnamon mixture. In a shaker combine the cider, vodka, cinnamon, nutmeg and maple syrup with ice. Shake well and pour into champagne or martini glass 3/4 full and top with Heidrun sparkling mead or champagne. (www. HeidrunMeadery.com) Note: If you’re really short on time and ingredients then fill each flute with a mixture of 3/4 champagne to 1/4 cider and voila!
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In this Fall 2014 edition of Personal Chef Magazine, fellow Personal Chefs share some of their cold weather favorites. Enjoy these great seasonal recipes.
Carrot Pudding Soufflé
Festive Currant Turkey
Alison Bennett, Alison’s Personal Chef Service, Germantown, TN
Alison Bennett, Alison’s Personal Chef Service, Germantown, TN
2 pounds carrots, cooked & mashed 3/4 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 3 eggs beaten slightly 1/4 cup butter, melted 3 tablespoons flour 1 teaspoon baking powder
Serves 8-10
Preheat oven to 350 degrees. Mix all ingredients. Pour into buttered 2 quart casserole. Bake one hour at 350 degrees.
Pork Tenderloin stuffed with Apricots and Spinach Alison Bennett, Alison’s Personal Chef Service, Germantown, TN 1/2 pound fresh spinach, washed & chopped 3 cloves garlic, minced 3 tablespoon butter unsalted 1 cup dried apricots sliced 2 tablespoon fresh rosemary chopped (or 2 tsp. dried rosemary) 1 cup cranaisins, chopped salt & pepper to taste 1 2-pound pork tenderloin 2 tablespoon vegetable oil 1 cup red wine 2 cup beef stock Preheat oven to 350 degrees. Sauté spinach and garlic briefly in butter. Mix in apricots and rosemary and season with salt and pepper. Spread apricot stuffing over flattened tenderloin. Roll up and secure with kitchen twine. In Dutch oven on stove top, brown tenderloin in oil. Add wine to pot, transfer to preheated oven, and cook uncovered for 20 minutes per pound or until meat thermometer reaches 160-165 degrees. Return pot to stove top and remove tenderloin. Add stock to pot and scrape to loosen browned bits. Cook until sauce is reduced and thickened. Slice tenderloin and serve with sauce.
6 cups turkey or chicken, boneless 1 package herb dressing 2 jars currant jelly 3 tablespoon mustard 6 tablespoon Worcestershire sauce (white) 3/4 stick butter 2½ cup chicken stock 3/4 cup pickle relish Mix herb dressing with chicken stock to be moist but not soggy. Layer sliced turkey in Pyrex sprayed with Pam. Layer dressing, turkey, ending with dressing on top. Combine jelly, mustard, pickle relish, Worcestershire sauce and butter in saucepan and heat until jelly does not melt. Pour on top of casserole. Make holes with knife so that sauce can get down sides and all the way through. Heat for about ½ hour in 350 degree oven.
Deviled Eggs Holiday parties are awesome! We are usually always invited to a last minute party with no time to get to the market and this is my go to, especially with this appetizer making a major come back on restaurant menus everywhere!! Claire Lescelius, P.S. I Love Food, Carmel, CA Yield: 12 halves (Vegetarian) 6 organic free-range large EGGS Place eggs gently in medium saucepan filled with cold water and 1 Tablespoon sea salt (makes eggs very easy to peel) and bring to a gradual low simmer, DO NOT BOIL!! Low simmer for 12-15 minutes. Remove from heat and shock with cold water, leave in water for 10 minutes and then when cool enough to handle peel eggs under water, set eggs aside in a bowl. FILLING for DEVILED EGGS
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Slice eggs lengthwise in half, carefully remove the yolks, leaving the whites intact. Place the yolks in a bowl, mash and add: 2 Tbsp. Mayonnaise, enough to make the filling fluffy and light! (I use Follow your Heart, Vegenaise, it’s great!) 1-2 tsp. mustard (I use yellow and Dijon) to taste 1 Tbsp. minced shallots 1/4 tsp. apple cider vinegar pinch cayenne pepper sea salt and black pepper to taste Spoon filling into the whites, mound slightly. Place in egg tray to take to party or desired platter. (I always have on hand a beautiful egg tray or pretty platter that I will give the host/hostess as a gift, that I pick up at my local thrift store during the year) Refrigerate until serving or traveling to party. Be sure to sprinkle with some awesome Hungarian paprika and garnish with sprig of parsley. Wrap gently for the ride.
Herbed Green Beans This recipe isn’t necessarily for fall but I love to make it for holidays. My family always loves the casserole items and sometimes I just want something light and fresh to accompany dinner. Barbara Moul, Simply Delectable, Baldwinsville, NY Serves 4 1 pound fresh green beans 2 tablespoons butter, unsalted 1/2 cup onion, chopped 1/4 cup celery, chopped 1 garlic clove, minced 1/4 teaspoon basil, dried 1/4 teaspoon rosemary, dried Cook beans, covered, in a very small amount of boiling salted water until almost tender, about 10 minutes; drain. Stir in remaining ingredients. Cover and cook 10 minutes longer or until beans are tender. Salt to taste and serve.
Prosciutto-Wrapped Persimmons Here are three holiday recipes I will be teaching in a local grocery store cooking school for a health insurance company, this season. Cheers! Brenda Monahan, My Thyme, Your Place - Personal Chef Service, Rochester, New York (Gluten-Free) 2 tablespoons extra-virgin olive oil 3 fuyu or hachiya persimmons, each one peeled and cut into eighths 24 small rosemary sprigs 24 very thin slices of prosciutto (about 1/2 pound) Preheat the oven to 375° and line a baking sheet with parchment paper. On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary. Place the wrapped wedges on the baking sheet and brush them lightly with olive oil. Roast for about 20 minutes, until the prosciutto-wrapped
persimmons are lightly browned and sizzling. Serve warm or at room temperature. Make Ahead Tip: The unbaked wrapped persimmons can be refrigerated overnight.
Stuffed Turkey Breast Roulade with Cider Gravy Brenda Monahan, My Thyme, Your Place - Personal Chef Service, Rochester, New York 8 servings (This recipe can be made Gluten-Free.) When a whole bird is just too much. Stuffing 2 teaspoons extra-virgin olive oil 1 cup finely chopped onion 1/2 cup finely chopped celery 2 cloves garlic, minced 1/2 cup fresh whole-wheat breadcrumbs (use gluten-free if needed 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 1/2 teaspoon dried sage, crumbled 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste Turkey & gravy 1 2-pound boneless turkey breast half, butterflied (see note) 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste 4 teaspoons extra-virgin olive oil, divided 1 cup apple cider 1/2 cup reduced-sodium chicken broth 1 cup onion, coarsely chopped 2 cloves garlic, crushed and peeled 8 sprigs fresh thyme or 1 teaspoon dried 4 teaspoons cornstarch 2 tablespoons water 1/4 cup reduced-fat sour cream 1 1/2 teaspoons Dijon mustard 1 teaspoon lemon juice 1. Preheat oven to 300°F. 2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, salt and pepper. 3. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast (see note). Flatten the turkey breast. Spread the stuffing over the breast and roll into a cylinder. Secure with kitchen string. (Make Ahead Tip: Prepare through Step 3. Wrap the roulade in plastic wrap and refrigerate for up to 8 hours.) 4. Sprinkle the turkey roulade with salt and pepper. Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat.
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5. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven.
Jekyll’s Smoked Sockeye Chowder
6. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm.
Marinara Sauce 1 Tbsp. extra-virgin olive oil 3 garlic cloves, minced 1/4 cup chopped fresh basil 2 Tbsp. chopped fresh parsley 2 Tbsp. chopped fresh oregano 1/4 tsp. freshly ground black pepper 2 tsp. balsamic vinegar 1 - 14 oz. can fire-roasted tomatoes 1 - 14 oz. can crushed tomatoes 1/4 tsp. salt, to taste Bisque 4 Tbsp. unsalted butter 1 medium onion, finely chopped 1 stalk celery, finely chopped 1 red bell pepper, diced 2 garlic cloves, minced 1 - 13.75 oz. can Low Sodium Chicken Broth 1/2 tsp. Chipotle or other Tabasco®, to taste 2 cups heavy cream 2 tsp. freshly squeezed lemon juice 1 cup finely-grated Parmigiano-Reggiano 1 lb. smoked sockeye or other smoked salmon 1/4 cup chopped fresh parsley, for garnish
7. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; reduce for 2-3 minutes. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through. 8. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy. Recipe courtesy of Eating Well How to butterfly a turkey breast: 1. Place the turkey breast on a cutting board. Starting on the rounded side, make a horizontal cut with a chef’s knife, about halfway down, to within 1 inch of the other side. 2. Open up the breast. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even 1/2 inch thickness. Remove plastic wrap. 3. Spread the stuffing over the breast, leaving a 1-inch border on all sides. Roll the breast up into a cylinder. 4. Secure the roulade by tying it with kitchen string at 1-inch intervals.
Millet-Cauliflower Whipped Mash This creamy, satisfying side dish will please the fussiest palate. With the same rich texture of potatoes, but made from a whole grain so they are more nutrient-dense. Brenda Monahan, My Thyme, Your Place - Personal Chef Service, Rochester, New York 1/2 cup yellow millet, rinsed well 2 cups coarsely chopped cauliflower 1 1/2 cups filtered or spring water 1/2 teaspoon sea salt 2 tablespoons Earth Balance or other vegan butter substitute 2 tablespoons unsweetened almond milk (if desired) 3-4 tablespoons finely chopped chives Place millet, cauliflower and water in a pot and bring to a boil over medium heat. Add salt, cover, reduce heat to low and cook until the millet is creamy and all the water is absorbed, about 30-35 minutes. When the millet is cooked, transfer to a food processor and pulse until the texture is smooth. Transfer to a mixing bowl and whisk in Earth Balance, almond milk (if desired) and fold in chives. Serve hot. Recipes from Christina Cooks (Gluten-Free)
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Carey Stegall, Jekyll -A Private Chef, LLC, Destin. Florida 8 Servings
1. Make marinara sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, oregano and black pepper; sauté for 1 minute, stirring frequently. Add balsamic vinegar and canned tomatoes. Reduce heat and simmer for 10 minutes. Remove from heat. 2. Meanwhile, start the bisque: Heat another large saucepan over medium heat and melt the butter. Add onion, celery and bell pepper and sauté until tender, about 6 minutes. Add garlic and sauté another 2 minutes. Then add chicken broth and Tabasco® and stir. Reduce heat to simmer. 3. Back to the marinara: Using a hand-operated blender, puree the marinara until all the tomatoes are pureed and the sauce is smooth. If you do not have a hand-operated blender, use a regular blender to puree the marinara in two or three batches. (Use caution and don’t overfill the blender or it will blow off the top!) 4. Back to the bisque: Increase heat to medium-high. Pour the pureed marinara into the bisque, stir well and cook for 5 minutes. Add cream, lemon juice and Parmigiano-Reggiano cheese to the bisque and stir until blended. 5. Break the salmon up into large and small chunks and add to the bisque. Reduce heat and allow to simmer for 10 minutes and you are ready to serve. Garnish with chopped parsley. Chef Notes: This is an excellent marinara sauce for pasta dishes. If you have a stovetop hot-smoker, use it to smoke a nice, thick 1-lb salmon fillet.
Almond Orange Cake To be totally frank, this recipe has renewed my faith that gluten free eating is not all bad. It’s just a matter of trial, error and looking for what suits you. Me...? The pre-fab full of other nasty things options available in the shops do not cut it. Whether you’re living gluten free or not THIS recipe is a keeper and can be served & garnished in fab way that suits you. I used a full fat Greek yogurt and blueberries, which partnered very well with the citrus. Joanne Ochej, Just in Thyme, Personal Chef Service, Toronto, ON Ingredients for cake: 6 eggs 3/4 cup sugar Zest of 3 oranges 1 1/2 cups almonds, ground Ingredients for syrup: Juice of 3 oranges 1/2 cup sugar A splash of orange liqueur i.e. Grand Marnier, optional For serving: Whipped cream, yogurt, berries, nuts, chocolate shavings, etc. - go crazy with your faves! Preparation for the cake: Preheat your oven to 350 and grease & line a 9 or 10 inch springform pan with parchment paper. Separate the eggs into two large bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then gently fold in the rest. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter. Preparation for the syrup: Heat the orange juice and sugar together in a saucepan and boil for 5 minutes. Stir in the liqueur if using. Spoon the syrup evenly over the cake, letting it soak in as you go. It will absorb all of it, keeping it moist and absolutely delicious - until every crumb is devoured.
1 tablespoon brown sugar ½ cup barbeque sauce ¼ cup water 4 whole-wheat buns Instructions 1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until tender (5-7 minutes). 2. Drain and rinse the jackfruit in a strainer. Cut the core of the jackfruit (the triangular tip) from the flesh and discard the core. 3. Mix chili powder, cumin, smoke salt, garlic powder, cayenne pepper, and brown sugar together in a medium bowl. Add in the jackfruit flesh and toss to coat. 4. Add seasoned jackfruit to the skillet with the onions and garlic. Sauté for 5 minutes. 5. Whisk the barbeque sauce and water together. Pour into the skillet with the jackfruit. Cover and simmer for 20-25 minutes or until tender. 6. While the jackfruit simmers, toast the buns in a toaster. 7. Remove the lid from the skillet and shred the jackfruit with a fork. Continue to simmer with the lid off for 5-10 minutes or until the barbeque sauce is reduced. 8. NOTE: you can either enjoy the “pulled pork” as is OR spread it on a baking pan and bake it in a 350 degree oven for 20 minutes. Readers have reported that this makes the texture more “pork” like. 9. Fill each of the buns with a mound of jackfruit and top with garnishes of choice such as pickled red onions, cilantro, parsley, etc. This one is my favourite (and client’s rave about it). Adapted from Jamie Oliver. I make a caramelized onion gravy... Original recipe courtesy of Blissful Basil
Mushroom & Squash Vegetarian Wellington It’s a bit of a labour of love, but the result is impressive! I served with caramelized onion gravy. Delish! It is a huge hit with both vegetarians and omnivores! Judy Van Amerongen, CherryApron PCS, Claresholm, AB Canada Serves 8-10 Approx time: 110 Difficulty: not too tricky
Vegetarian BBQ Pulled “Pork” Pulled pork really is fantastic! Jackfruit takes the place of pulled pork in this fall-apart tender and flavorful vegetarian sandwich. Judy Van Amerongen, CherryApron PCS, Claresholm, AB Canada Serves: 4 Ingredients 1 20 oz. can green, young jackfruit in water or brine 1 small onion, diced 1 garlic clove, minced 1 tablespoon olive oil 1 tablespoon chili powder ½ teaspoon cumin ¼ teaspoon smoke salt (optional) ½ teaspoon garlic powder ⅛ teaspoon cayenne pepper
Ingredients 1 small butternut squash, halved lengthways and seeds scraped out olive oil 1 small dried red chili, crumbled ½ teaspoon ground cinnamon 1 tablespoon coriander seeds 1 sprig fresh rosemary, leaves picked and chopped 2 red onions, peeled and sliced sea salt freshly ground black pepper 1 small bunch fresh sage, leaves picked 100 g vac-packed chestnuts, crumbled 2 slices sourdough bread 3 cloves garlic, peeled 1 lemon 20 g butter 250 g chestnut mushrooms, finely sliced 200 g Swiss chard or spinach, washed 50 g pine nuts 25 g sultanas 500 g all butter puff pastry 1 free-range egg 1 splash milk
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Preparation Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chili and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy! Adapted from a Jamie Oliver recipe.
Cauliflower Gratin Recipe I use this recipe for low-carb diets around the holidays...and it is yummy! Carol Burns, Tastefully Done Personal Chef Service, Little River, SC Serves 6-8 Ingredients 1 head of cauliflower cut into florets 14 ounces chicken or veggie broth 2 tablespoons butter 2 ounces cream cheese (low fat) 2 tablespoons sour cream (low fat) 1 cup shredded cheddar cheese (2%) 1/4 cup green onions 2 eggs salt-pepper 1/4 cup grated parmesan sweet paprika vegetable spray Preparation Place cauliflower in large sauce pan, add chicken broth and bring to a boil. Cover and simmer about 12 minutes. Drain thoroughly then mash cauliflower down. Make sure all water has been drained. While still hot add butter, cream cheese, sour cream, half of the cheddar, green onions, salt and pepper. Beat eggs in separate bowl and stir into mixture. Spray an oven proof casserole with cooking spray. Pour mixture into casserole dish and sprinkle with remaining cheddar and all of the parmesan. Dust with the paprika. Bake 375 for 45 minutes. You can also add Ham, Turkey or Bacon.
Charred Corn, Jalapeno and Sweet Potato Chowder (Dairy-Free) Chef Darnell Harness, Simply Dine, Personal Chef & Catering Services, Henderson. Nevada Servings 8 1 2/3 pounds sweet potatoes, peeled and roasted in a 400 f oven for 30 minutes 2 2/3 tablespoons butter, unsalted 2/3 teaspoon(s) salt and pepper 1 1/3 large Vidalia onions, or any sweet onion peeled and small dice 4 large jalapenos, seeded and small dice 4 medium corn ears, fresh, roasted on a grill for 15 minutes until cooked 2/3 cup chicken broth, canned, low sodium 2 cups Coconut Milk, Chef Choice Brand 1/4 cup cream sherry 2/3 teaspoon garam masala Directions: 1. Take the corn and sprinkle olive oil, salt and pepper and place it on a hot grill and turn every five minutes until charred marks appear. 2. Take off the grill and let cool.
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3. In a Dutch oven with butter place the onions and jalapenos and cook for about 10 minutes. Add salt and pepper to season the mixture. 4. Peel and dice the sweet potatoes and drizzle with olive oil, salt and pepper and place on a sheet tray in a preheated 400 F oven for 25 minutes. 5. With a sharp knife slice the corn off each ear and place in a bowl. 6. In the Dutch oven with the onions and jalapeno mixture on mediumhigh heat, add the chicken broth and corn. Add the seasoning and simmer for 10 minutes. 7. Add the coconut milk and cream sherry and simmer an additional 10 minutes. Re-check for seasoning and add more salt and pepper and as needed.
White Chocolate Cheesecake with Macadamia Nuts Chef Darnell Harness, Simply Dine, Personal Chef & Catering Services, Henderson. Nevada Servings: 15 CRUST 1/4 cup butter, unsalted 1 1/2 cups vanilla wafer cookies, crushed 1/2 cup macadamia nuts, chopped 1/4 teaspoon cinnamon FILLING 4 -8 oz. cream cheese, at room temperature 1/2 cup butter, unsalted, softened 1/4 cup brown sugar 4 large eggs 1 cup sour cream 3/4 cup heavy cream 1 teaspoon almond extract 2 teaspoons vanilla extract 3/4 pound White Chocolate, Sephra, melted 1 cup(s) macadamia nuts, toasted and chopped Directions: 1. Preheat oven to 350 F. 2. Melt the butter and let cool. 3. In a food processor, process wafers until crumbs. 4. Add the nuts and process. Add the cinnamon. While the processor is running, drizzle in the butter. Press onto the bottom and part way up side a 9-inch springform pan and bake 10 minutes. Cool on wire rack while preparing filling. Filling: 1. In a stand mixer, beat cream cheese and butter until fluffy. 2. Beat in sugar. Add the eggs one at a time. Add the sour cream and heavy cream. Add the melted white chocolate, and extracts. 3. Stir in nuts. Pour mixture into the crust. 4. Reduce oven temperature to 300 F and bake for 90 minutes until set. 5. Cool completely on wire rack. 6. Cover and refrigerate for 8 hours or overnight.
Sweet Potato Gnocchi with BourbonBrown Butter Sauce Gnocchi can be tricky to make if you have excessive moisture in your product. Make sure your ricotta is drained and your sweet potatoes are free of extra moisture. When roasting sweet potatoes poke holes in them with a fork. This will cause moisture to evaporate from the potatoes. Spread a paper towel on a sheet tray and pour your mashed sweet potatoes on it and cover them with another paper towel. You’ll
see lots of moisture on both towels. Repeat the process. All of these techniques will help you to use less flour and your gnocchi to be less gummy. Chef Darnell Harness, Simply Dine, Personal Chef & Catering Services, Henderson. Nevada Servings: 12 1 1/2 pounds sweet potatoes, baked for 45 minutes at 425 F 2/3 cup Ricotta cheese, whole milk and drained for 2 hours with a fine sieve 3/4 cup Parmesan cheese, grated 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/4 cups all-purpose flour, Add a third at a time BOURBON-BROWN BUTTER SAUCE 1/2 cup butter, unsalted 1/2 cup brown sugar 1/2 cup bourbon whiskey 1 teaspoon cinnamon 1/2 teaspoon black pepper 1 teaspoon kosher salt Directions: 1. Preheat the oven to 400 F. 2. Wash and clean the sweet potatoes. Once dry rub with oil and place on a sheet tray and bake for 45 minutes or until tender. 3. Let cool for 45 minutes. 4. Peel the sweet potatoes then use a ricer to mash them and place in a bowl and set aside. 5. To the mashed sweet potatoes add the drained ricotta, grated parmesan cheese, cinnamon, nutmeg, salt and pepper. Taste and check if seasoning need to be adjusted. 6. Divide the flour into three portions and slowly start adding to the sweet potato mixture until dough ball is formed. 7. Flour your work surface and divide dough into 8 equal pieces and roll out by hand until you have rope like dough. 8. Using a bench knife and cut into 1-inch pieces and place in a floured sheet tray. 9. Boil a large stock pot of salted water and cut water to a simmer once it begins to boil. Place 10 gnocchi pieces in water and wait until they float to the surface. Place cooked gnocchi in a bowl and drizzle lightly with olive oil to prevent sticking. Do in batches until complete. Bourbon-Brown Butter Sauce: 1. In a sauce pan add the butter, cinnamon and brown sugar and whisk until dissolved. 2. Off the heat add the bourbon and whisk until combine. 3. Be careful as this may flame up. If this flame up let bourbon cook until flames are gone. 4. Add the gnocchi and spoon sauce over pieces for 1 minute. Serve the gnocchi immediately with a drizzle of sauce.
Oyster & Wild Mushroom Stuffing Chef Darnell Harness, Simply Dine, Personal Chef & Catering Services, Henderson. Nevada Servings: 12 1 pound French bread, cut into 1/2-inch cubes 4 bacon slices, cubes 1/2 cup Vidalia onion, small diced
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3 celery stalks, small dice 2 tablespoons butter, unsalted 1 pound wild mushroom, sliced 1/2 cup(s) white wine 1 cup chicken stock, low sodium 2 tablespoons sage, fresh, chopped 1 tablespoon thyme leaves, fresh, stems removed 1/4 cup parsley, fresh, chopped 1/4 teaspoon black pepper 1 pound oyster with liquid Directions: 1. Preheat the oven to 300 F. 2. Place bread cubes on cookie sheet and place in the oven. Bake until bread is dry but not brown, about 10 minutes. 3. Turn oven to 350 F. 4. Put chopped bacon into a large skillet and cook until almost crispy. 5. Add the mushrooms and butter, sauté for 1-2 minutes. 6. Add the oyster liquid, chicken stock, sage, thyme, parsley and black pepper. Bring to a boil and cook for about 10 minutes. 7. Pour into a large bowl. Add the bread cubes and oysters. 8. Toss well with a spatula or wooden spoon. Transfer to a buttered baking dish. 9. Bake for 1 hour. Remove the foil the last 15 minutes for the top to brown. Serve warm.
Pumpkin Walnut Cake with Sweet Cream Frosting This cake is from my childhood and is one of my family’s fall favorites, especially popular at Thanksgiving. It gets rave reviews at pot lucks and parties as well. Kimberly Smith, Kimmers in the Kitchen LLC, Pittsburgh, PA CAKE ½ cup unsalted butter 1⅔ cups sugar 2 eggs 1 cup canned pure pumpkin puree ½ teaspoon nutmeg ½ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon salt ½ teaspoon baking soda 1 Tablespoon baking powder ¾ cup milk 2¼ cups flour 1 cup chopped walnuts FROSTING ½ cup unsalted butter ½ cup shortening ¾ cup sugar 1 teaspoon vanilla ¾ cup evaporated milk, room temperature CAKE Preheat oven to 350 degrees F. With mixer running on medium-low speed, cream together butter and sugar. Add eggs and pumpkin. Sift in the spices, baking soda, and baking powder. Add milk. Sift in flour. When thoroughly combined, set mixer speed to low and add walnuts.
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Bake in a greased 13”x9” pan for 35-40 minutes or until cake springs back when touched lightly in center. Cool completely. FROSTING With whisk attachment and mixer on low, cream together butter, shortening, and sugar. Add vanilla. Slowly add milk. Beat on medium speed until fluffy (5-7 minutes). Spread on cooled cake. Sprinkle with grated nutmeg and ground cinnamon. Enjoy!
Jon’s Cranberry Sauce A must have on our family table for the big feast, and also a great glaze for poultry or pork the rest of the season. A mix of grape and orange juice can be substituted for the port if you prefer to use no alcohol. Walnuts can be omitted for nut allergy sufferers. They are a textural element more than a flavor component. Jennifer Sternfeld, Dinner Vacations, Schenectady, NY 12 oz. fresh cranberries 1/2cup port wine 1/2cup water 1 tsp. Dijon mustard 1 cup brown sugar 1/4 cup walnuts, diced 1/2 tsp. orange peel Pinch of ground cloves Rinse, drain and pick through cranberries. Combine water, port and sugar in heavy bottomed sauce pan and bring to a boil over medium heat. Stir to dissolve sugar. Reduce heat to low and add cranberries. Simmer until most berries burst 8 to 20 minutes depending on size and quality of berries. Remove from heat and add rest of ingredients. Cool and store in ‘fridge. Cloves always taste strong (to me) when frozen, so you may wish to omit if you’d like to freeze.
Squash Wellington This is a great side for the season, or vegetarian main course at your next gathering. It always gets rave reviews! Jennifer Sternfeld, Dinner Vacations, Schenectady, NY 1/2 of a large butternut squash, diced and roasted (or cooked in some other manner and rough mashed, you want at least 2 cups when you are done) 8 oz. goat cheese (or sub boursin) 8 to 16 oz. mixed mushrooms, sliced and cooked (caramelized in butter is best!) 1Tbsp. your favorite dried fall herbs (sage, thyme, rosemary) 1 package frozen puff pastry sheets Preheat oven to 400 degrees. Place puff pastry on a flat cookie sheet and in the center put down stripes of your ingredients. Do not go all the way to the edge! Squash on the bottom, then cheese, then mushrooms, with the herbs on top. Roll or fold pastry to seal. Bake until golden brown (about 20 to 25 minutes). Cut in slices to serve. Can be left for clients to bake, or done as individual servings for a classy veggie party.
Easy Vegan Butternut Squash, Ginger, Shallot Soup Kirsten Johnson, Fresh Chef Detroit, Royal Oak, MI 12 2/3-cup servings Ingredients 3 lb. butternut squash, peeled, seeded and cut into 1-inch cubes, about 8 cups 2 Tbsp. olive oil 1/2 tsp. salt 8 large shallots, peeled and halved 1 one-inch piece of fresh ginger, peeled and thinly sliced (or more to taste) 5 c. vegetable stock fresh chives cracked black pepper 1. Preheat oven to 375 degrees. 2. Combine first 5 ingredients in a roasting or jelly-roll pan, toss and roast at 350 degres for 50 minutes or until tender, stirring occasionally. Allow to cool slightly, about 10 minutes. 3. Blend in blender or food processor in 3-4 batches until smooth, pouring each batch into a large pot after blended. I’m sure you could also combine roasted items with vegetable broth in pot and use an immersion blender to puree. 4. Cook over medium heat for 5 minutes, until heated through. 5. Top with snipped chives and fresh black pepper.
Vegan Pumpkin Baked Ziti Because we are the only vegetarians, I bring this to Thanksgiving with my in-laws almost every year. Of course, we’re not the only ones who eat it! Sometimes I also use brown rice or quinoa pasta in it, which gives it more protein and makes it gluten-free as well! Kirsten Johnson, Fresh Chef Detroit, Royal Oak, MI Ziti 1 pound uncooked ziti or penne 1 lg. onion, diced 3 Tbsp. olive oil 1 recipe Cashew Ricotta (see below) 1 Tbsp. browns sugar 1/4 tsp. ground nutmeg 1/2 tsp. white pepper 2 dashes cayenne (optional) 1 15-oz can pumpkin 1/4 cup veg broth Sage Bread Crumbs 2 1/2 c. fresh bread crumbs 1/3 cup walnut pieces 1/4 cup Earth Balance vegan margarine 2 tsp. dried rubbed sage 1 tsp. dried oregano 1/2 tsp. ground paprika salt and pepper Cashew Ricotta 1/2 c. raw cashew pieces 1/4 c. fresh lemon juice 2 Tbsp. olive oil
2 cloves fresh or roasted garlic 1 pound firm tofu, drained and crumbled 1 1/2 tsp. dried basil 1 1/2 tsp. salt The cashew ricotta can be made ahead of time to save say-of prep. Here’s how you make it: Put cashews, lemon juice, olive oil and garlic into food processor. Once creamy, add tofu, then basil and salt. Add a little more lemon juice if you need to, to get it blended. And, the rest: Preheat oven to 375. Prepare a 9x13 glass dish. 1. Cook pasta according to directions. If you want the pasta to be a little cheesier, use only 3/4 of a pound. 2. Dice onion and cook until some of them are getting a little brown, about 15 minutes. 3. Put cashew ricotta in a bowl and fold in pumpkin, brown sugar, nutmeg, white pepper, cayenne and vegetable broth. Add cooked ziti and onions, stirring to coat pasta and evenly mix in onions. 4. Pour into 9×13 pan and spread out with spatula. Bread crumb topping: 1. Melt margarine in a heavy-bottomed skillet over medium heat. 2. Stir in bread crumbs, walnuts, dried herbs, paprika, salt and pepper. 3. Stir constantly until mixture is lightly coated, 3-4 minutes. 4. Remove from heat and sprinkle over ziti. Bake for 28-30 minutes. Let rest for about 10 minutes before serving.
Carrot Spice Cake with Cashew Cream Frosting (Vegan, gluten and soy free) Serves 8-10 Melanie DaPonte, Vegan Flavorista, Palm Beach Gardens, FL Cashew Cream Frosting 2 cups raw cashews 1 1/4 cups almond milk 6-8 pitted dates (soak in hot water to remove skins) 1 tablespoon vanilla extract 1/4 t salt (optional, but recommended) Soak cashews in water at least 4 hours (longer is better). Drain and place in blender with 1 cup of almond milk and remaining ingredients. Blend until smooth and creamy. Remember the consistency should be spreadable, so less is more when it comes to liquid. You may or may not need the remaining 1/4 cup of almond milk. Refrigerate until needed. Carrot Spice Cake 1 cup applesauce (unsweetened)! 1/4 cup olive oil 1 tablespoon vanilla extract 1 tablespoon blackstrap molasses 1 tablespoon salt 1/2 cup brown sugar 1 1/3 cup + 2 tablespoon besan/chickpea flour
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1/2 cup superfine brown rice flour (reg. works too) 2 tablespoons baking powder 1 tablespoon baking soda 1/2 cup almond milk 2 tablespoons lemon juice 1 tablespoon cinnamon 1/2 tablespoon nutmeg 1/8 tablespoon allspice 1/8 tablespoon ground cloves 2 1/2 cups peeled and grated fresh, organic carrots 1/2 cup raisins 1/2 cup walnuts, toasted and chopped (for garnish)
at 30-second intervals, stirring in between, until the chocolate has melted. Invert pie onto serving plate. Drizzle the chocolate over the peanuts and pie and serve.
Preheat oven to 350 ºF. Grease a 9-inch cake pan and coat lightly with brown rice flour. In a large mixing bowl, whisk together the applesauce, olive oil, vanilla extract, molasses, salt and sugar until well blended. Gradually add in the rest of the ingredients, one by one, except carrots and raisins– in the order given. Mix vigorously using a whisk about 100 strokes, or until very well mixed. Gently fold in the carrots and raisins with a wooden spoon or spatula.
Cranberry, Apple and Ginger Chutney
Bake in prepared pan 25-30 minutes, until toothpick inserted in center comes out almost clean, with a few crumbs attached. Allow to cool for about 10 minutes on a rack before removing from pan. Allow to cool completely, then split into 2 layers. Assemble cake with frosting between layers and garnish with chopped walnuts and a sprinkle of cinnamon, if desired. Adapted from a recipe by Allyson Kramer
You may have to let the pie sit at room temperature for 10-15 minutes to be able to slice. Store leftover pie in the freezer and thaw for 10-15 minutes before eating. Original Recipe by Sylvester Campbell (www.whatsonourmenu. wordpress.com)
This is delicious on roasted pork! Laura MacDougall, Home Plate Advantage, Stoughton, MA 1 (10 to 16-ounce) bag fresh or frozen whole cranberries 2 crisp red apples, peeled, cored and sliced 1-inch thick 2 -inch piece ginger, peeled and finely grated 1/2 cup apple cider vinegar 1 cup granulated sugar 1 cup water Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving. Courtesy of Food Network
No-Bake Peanut Butter Pie Melanie DaPonte, Vegan Flavorista, Palm Beach Gardens, FL (Vegan, gluten and soy free) Serves 10-12 Crust: 1 cup rolled oats (gluten free) 1 tablespoon cocoa powder 3-4 tablespoons maple syrup 1 cup almond meal Filling: 2 cup organic peanut butter (crunchy or creamy, your choice) 3 large ripe bananas, 2 t real vanilla paste or extract 1/4 cup maple syrup 1/4 cup coconut oil Topping: 1/3 cup peanuts, coarsely chopped 1/3 cup dark chocolate chips (dairy free) 2 tablespoons coconut oil DIRECTIONS: Line a round cake pan with plastic wrap. Add the crust ingredients to your food processor and process until smooth. Press the mixture into the lined cake pan with the back of a spoon until evenly spread. Place the filling ingredients in the food processor and pulse until smooth. Add the topping over the crust and freeze pie until solid for at least 4-6 hours. When ready to eat, sprinkle the peanuts over the peanut butter pie. Place the chocolate chips and coconut oil in a bowl and microwave
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Fig and Walnut Tapenade with Goat Cheese This is delicious on fresh ricotta too, or topped with a bit of shaved Manchego cheese served on endive or cucumber slices. Use this tapenade to smear on a pizza with prosciutto and ricotta dollops and topped with dressed arugula to serve. Laura MacDougall, Home Plate Advantage, Stoughton, MA Makes 20 servings 1 cup chopped stemmed dried Calimyrna figs 1/3 cup water 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon drained capers, chopped 1 1/2 teaspoons chopped fresh thyme 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds 1/2 cup chopped toasted walnuts 1/4 cup toasted walnut halves Fresh thyme sprigs (optional) Assorted breads and/or crackers Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Dip the rim of each martini glass into the cinnamon syrup. Dip the moistened rims into the cookie crumbs several times to coat. Stir the apple juice concentrate and sparkling apple cider into the pitcher. Pour into the prepared glasses and garnish with apple slices.
Courtesy of Epicurious.com
Green Salad with Cranberry Vinaigrette Laura MacDougall, Home Plate Advantage, Stoughton, MA Yield: 8 servings 1 cup sliced almonds or pecans 3 tablespoons red wine vinegar 1/3 cup olive oil 1/4 cup fresh cranberries 1 tablespoon Dijon mustard 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons water 1/2 red onion, thinly sliced 4 ounces crumbled blue cheese 1 pound mixed salad greens NOTE: I like to add a little sliced pear or apple too. Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the nuts, fruit if using, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Crawfish Cheesecake Maria A. Sakellariou, Culinary Odyssey, LLC, Chesterfield, MO (9-inch springform pan) Ingredients: 1 pound crawfish tails, chopped 1 medium sweet onion - chopped 1 red bell pepper, finely chopped 1 yellow bell pepper, finely chopped 1 garlic clove, minced 3 tablespoons butter 32 ounces cream cheese, softened 5 large eggs 2 tablespoons Creole seasoning 2 tablespoons dried cilantro 1 tablespoon cayenne pepper Directions: 1. In butter, sauté crawfish, bell peppers, onion and garlic, until vegetables are tender. Remove from heat and let stand until cool 2. In a mixing bowl, beat cream cheese until light and fluffy. 3. Add the eggs one at a time, beating constantly at high speed until well blended after each addition 4. Stir in the Creole seasoning, cilantro and cayenne pepper. 5. Fold in crawfish mixture 6. Spread mixture in a 9-inch spring form pan 7. Bake at 250◦ F for an hour and about another hour at 300◦F 8. Serve with crackers or toasted French bread
Spiced Virgin Apple Martinis For the nondrinkers at your holiday table Laura MacDougall, Home Plate Advantage, Stoughton, MA 1/2 cup plus 1 tablespoon sugar 2 tablespoons fresh lemon juice (from 1/2 a large lemon) 4 cinnamon sticks, halved 1 piece candied ginger, 1/4-inch-thick 6 gingersnaps cookies (about 1 1/2 ounces), broken coarsely 1/3 cup frozen apple juice concentrate, thawed 25.4-ounce bottle sparkling apple cider, chilled 1 small Granny Smith apple, halved, cored and cut into 6 wedges In a small saucepan, combine the 1/2 cup of the sugar, 1/2 cup water, lemon juice, cinnamon sticks and candied ginger. Stir over medium heat until the sugar dissolves and the syrup comes to a boil. Reduce the heat and simmer for 5 minutes. Cool to room temperature. Strain and transfer to a small bowl. (Can be made 2 days in advance). Pour 1/4 cup of the cinnamon syrup into a large pitcher. Place the remaining syrup into a shallow bowl. Grind the gingersnaps and the remaining 1 tablespoon sugar in a mini processor to fine crumbs. (Alternatively, the cookies can be placed in a resealable plastic bag and crushed with a rolling pin or the bottom of a small saucepan.) Pour the crumbs into a second shallow bowl.
Greek Autumn Savory Strudel The cooking school I teach classes each month, is celebrating 30 yrs in business. To celebrate, they asked 30 of their top chefs to submit a recipe, and to also participate in one of the five special demonstration classes they offered to their clients. The Autumn Strudel is what I submitted. The recipe landed on the no. 8 spot out of 30 .. Not bad! Maria A. Sakellariou, Culinary Odyssey, LLC, Chesterfield, MO Makes 8 portions Ingredients: 1 tablespoon butter 2 tablespoons finely chopped shallots 1 large or two small garlic cloves, minced 2 cups (4 oz) sliced shiitake mushrooms, stems removed 1 Granny Smith apple, peeled cored and diced 1 tablespoon brandy 2 tablespoons Madeira wine 2 ounces cream cheese or goat cheese, softened ¼ cup plain Greek yogurt 1 egg lightly beaten 1 cup roasted chestnuts, diced 1 cup cooked and shredded fresh Brussels Sprouts
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½ teaspoon fresh thyme 1 teaspoon caraway seeds ¼ cup whole wheat bread crumbs Salt & Pepper to taste 8 sheets Phyllo ¼ cup butter 1 tablespoon poppy seeds Directions: 1. Preheat oven to 375 F 2. In a medium saucepan, over low heat, melt 1 tablespoon butter. Add shallots, garlic and mushrooms, Brussels Sprouts, and stir. Cover and heat for about 5 minutes. 3. Add Granny Smith apple, brandy and Madeira, and cook uncovered until all liquid has evaporated. Cool 4. In a medium bowl, combine soften cream cheese, Greek yogurt, egg, chestnuts, thyme, caraway seeds, salt & pepper. Mix in the apple mixture 5. Fold in bread crumbs. Let mixture cool 6. On a flat counter top, place first sheet of phyllo, brush with melted butter, and sprinkle with poppy seeds. Continue the process with each of the remaining 7 sheets of phyllo stacking them on top of the first sheet. Reserve ½ teaspoon of poppy seeds to sprinkle on top of finished rolled strudel, prior to baking 7. Place filling on top of the 8 prepared sheets of phyllo along the longer edge. Fold the two shorter sides of the phyllo over the filling and brush with butter. Roll to form a ‘big burrito’ strudel 8. Score top of rolled strudel into 8 equal portions. In a slightly diagonal angle 9. Brush top with melted butter and sprinkle with remaining poppy seeds. Transfer to a cookie sheet placing phyllo seam side down 10. Bake for 25 to 30 minutes or until golden brown 11. Let it cool off before slicing and serving Note: Can serve plain or with your favorite Chutney
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Sayanakiopa Sa-ya-NA-ki –OPA!!! Flaming Cheese! A Saganaki pan is a copper oval pan used for this dish. One can use any oven proof pan so if you need to place in a warm oven and hold for a while before serving, you can do. Maria A. Sakellariou, Culinary Odyssey, LLC, Chesterfield, MO Ingredients: 10 oz Kefalotiri cheese- slice into ¼ inch slices 1 cup all-purpose flour Warm water – enough to make a thick batter 1 fresh lemon cut in half 1 teaspoon Greek Oregano 3 TB Olive oil 1/4 teaspoon garlic powder - pulverized Freshly ground pepper- about 3 turns 3 TB Metaxa bandy or other brandy of your choice Directions: 1. Mix flour and warm water. Flour should be ‘wet’ but relatively thick (the consistency of pancake batter). 2. Add garlic powder, Greek Oregano, freshly ground pepper, and mix well. 3. Place olive oil in a frying pan and heat at medium heat. 4. Dip cheese slices into the flour mixture and coat well. 5. Place slices in frying pan and brown on each side ‘till golden brown – turn over only ONCE 6. Remove cooked slices to a warm Saganaki pan. 7. Once finished frying cheese slices and have placed them in Saganaki pan, remove from burner and pour in brandy 8. Strike a match and light (for more dramatic effect, lower the lights) 9. Squeeze lemon halves over flames to put out 10. Serve immediately with toasted slices of olive bread or other bread or crackers of your choice.
Apple Crisp Fall to me means apples! This is my favorite recipe for Apple Crisp. I serve it with ginger ice cream. Yum! Melissa Gurmankin, More Thyme For You, Philadelphia, PA Makes 6 - 8 servings Apples: 6 Granny Smith Apples, cored, peeled and diced 1 cup dried cranberries, optional 3/4 cup brown sugar Juice and zest of 1 large or 2 small lemons 1 tablespoon cinnamon 1 teaspoon nutmeg Topping: 1 cup graham crackers, finely crushed 1 cup oats 3/4 cup of walnuts or pecans, coarsely chopped 3/4 cup brown sugar 1 tablespoons cinnamon 1 8-oz stick unsalted butter, well chilled (7 tbsp. cut into cubes, 1 tbsp. to coat baking dish) Directions: 1. Place apples in a large bowl. Add brown sugar, lemon zest and juice, cinnamon and nutmeg. Pour apple mixture into one 9” x 13” buttered baking dish or two smaller dishes. 2. Place graham crackers, brown sugar, oats, nuts and cinnamon in same mixing bowl that you used to mix the apples, no need to wash the bowl. Mix well. Add butter cubes and combine. 3. Sprinkle graham cracker / butter mixture evenly over apples. Bake in 350 degree oven for 1 hour. Cool slightly; serve warm topped with whipped cream or ice cream, if desired.
Ginger Ice Cream Makes about 6 servings 2 cups heavy (whipping) cream 2 cups whole milk 3/4 cups or 4 ounces peeled and finely chopped fresh ginger 1 teaspoon ground ginger 6 large eggs 2/3 cup sugar 1/2 cup crystallized ginger Instructions: Place the milk, cream, fresh ginger, and ground ginger in medium-size saucepan. Cook the mixture over medium heat, making sure to stir frequently until small bubbles begin to form around the edge of the saucepan. This should occur before the mixture comes to a boil. Remove from heat and cover with lid. Let mixture stand for 1 hour. Strain cream mixture through a sieve and discard any solids. Place the egg yolks and sugar in a bowl and whisk until combined. Add the cream mixture slowly to the egg mixture, whisk frequently. Return the cream mixture to the saucepan and cook over medium heat while stirring constantly until mixture thickens and coats the back of a wooden spoon. Roughly 5-10 minutes. Do not let the mixture boil or it will curdle. Fill a large bowl with ice cubes and set aside. Strain the custard mixture through a sieve into medium sized bowl and discard solids.
Set the bowl in the ice bath to quickly reduce the temperature, stirring the custard occasionally to dissipate the heat. When the custard mixture reached room temperature, refrigerate and cover for at least 4 hours. Place custard mixture in the bowl of an ice cream maker and churn. Add crystallized ginger to the ice cream maker and continue to churn. Be careful not to over churn, this will cause a grainy texture. Transfer the ice cream to an airtight container and freeze for at least 2 hours. Place plastic wrap over ice cream to store. Ice cream can be frozen for up to 2 months.
Yarithes Saganaki Shrimp with Feta Cheese In 2013, the St. Louis Post Dispatch featured a different international cuisine once a month. I was the featured chef in their weekly food section - Let’s Eat. The shrimp recipe was one of several that were included in the article. At the end of the year, the newspaper staff picked the top 20 of all the recipes published in 2013 year. The shrimp recipe was named as one of the top ones for 2013. Maria A. Sakellariou, Culinary Odyssey, LLC, Chesterfield, MO 8 Servings Ingredients: 2 pounds large shrimp, peeled and deveined ½ cup butter Juice of 1 lemon 1 large onion, chopped 2 cloves garlic, minced 2 (14oz) cans diced tomatoes ½ cup chopped fresh flat leaf parsley 1 teaspoon dried Greek Oregano Salt Freshly ground black pepper ½ cup dry white wine 1 cup crumbled Greek feta cheese Directions: 1. In a large skillet, sauté shrimp in butter and lemon juice over medium-high heat until shrimp turn pink. Take shrimp out of skillet and set aside, keeping warm. 2. In the same skillet, sauté onions and garlic until tender. Add tomatoes, parsley, salt, pepper to taste, oregano and wine; sauté 15 to 20 minutes, stirring occasionally. 3. Stir in half of the feta cheese and cook until cheese softens. Add shrimp back to skillet and briefly heat through. Remove from heat and plate; Top with remaining feta cheese and garnish with parsley Note: Shrimp can be served over orzo or rice
Delicious Gluten Free Red Velvet Cake Gluten Free Red Velvet Cake is from my good friend Amy Gresens whose husband John has Celiac. She gets the credit for this one. It is really delicious! My husband gobbled it down and he doesn’t really like Red Velvet Cake. Chef Sharon Mateer, Dinner At Home, Atlanta, GA ¾ C brown rice flour ¼ C coconut flour
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3/4 C sorghum flour 3/4 C tapioca starch 1 tsp baking soda 1 tsp xanthan gum 1/4 tsp salt 1/4 C unsweetened cocoa powder, divided 1 C canola or vegetable oil 1 1/2 C sugar 2 eggs (room temperature) 3/4 C unsweetened applesauce 1 C buttermilk Red food coloring 1 tsp vanilla extract Preheat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans with gluten free flour. Sift together brown rice flour, coconut flour, sorghum flour, tapioca starch into a bowl. Add baking soda, xanthan gum, salt, and 3 tablespoons cocoa powder and mix together. In a large mixing bowl, beat oil and sugar until thoroughly combined then beat eggs in one at a time. Stir in the applesauce. Pour the flour mixture into the sugar mixture, alternating with buttermilk. In a separate bowl, mix the remaining 1 tablespoon of cocoa powder with red food coloring and vanilla extract. Add as much food coloring until desired color of red is achieved. Then gently stir this mixture into the batter. Pour the batter into the prepared cake pans. Place in oven and cook for about 25 minutes or until a toothpick inserted into center of the cake comes out clean. Allow the cake to cool completely before frosting. Cream Cheese Frosting 1 lb powdered sugar 1/2 C butter 1 tsp vanilla extract 8oz cream cheese Mix butter and cream cheese together until smooth. Mix in vanilla extract. Slowly add powdered sugar slowly, mixing continuously until well blended. Spread onto cake.
Blackberry Horseradish Mustard This is amazing, especially for all those horseradish lovers!! Delicious on turkey, especially the day after Thanksgiving on sandwiches! Sheri Renalde, Epicurean Experience, PCS, Menifee, CA 2 cups Red Wine Vinegar 2 cups Sugar 3 cups blackberries, fresh 1 cup Dijon mustard 1/4 to 1/2 of Atomic Horseradish (to taste) Bring the vinegar and sugar to a boil for 5 min (and open all the windows). Add the fresh Blackberries and puree till smooth. Strain to remove seeds. Let cool then add the Dijon mustard and Atomic Horseradish, to taste. Delicious on turkey, especially the next day sandwiches!!!
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Bacon Roasted Brussels Sprouts with Apple Shirley Scrafford RD, My Chef Shirley, LLC, Burke, VA 4 slices of bacon, cut into ½” slices 8 cups of Brussels sprouts, trimmed and halved 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 1 apple, diced 2 tsp red wine vinegar Preheat the oven to 425 degrees. Use a rimmed non-stick baking sheet, or line with non-stick foil. Scatter bacon in a single layer and bake for 10 minutes until it starts to brown. Add the Brussels sprouts in a single layer and sprinkle with salt and pepper. Bake for 15 minutes or until they start to turn golden. Remove from oven. Add diced apple to the pan and toss to combine. Return to oven and bake for 10-15 minutes or until the apple has softened and Brussels sprouts are browned. Toss with vinegar if serving, otherwise, add vinegar after reheating. 4 servings at 130 calories per serving
Roasted Butternut Squash with Cranberry Relish A great side dish for any winter holiday Shirley Scrafford RD, My Chef Shirley, LLC, Burke, VA Makes 4 large or 8 small servings 3 pounds butternut squash 1 Tbsp butter, melted 1/2 Tbsp honey 1/4 tsp salt 1/4 tsp pepper Relish 1/4 cup apple cider 1/4 cup maple syrup 1 Tbsp butter 1/4 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1 cup fresh cranberries 1/4 cup toasted pecans, chopped Remove stem from squash. Peel squash and cut in half lengthwise to remove and discard seeds. Cut each half into chunks, and place on a non-stick aluminum foil lined jelly-roll pan. Stir together butter and honey until blended. Drizzle over squash and toss to coat, then sprinkle evenly with salt and pepper. Bake at 450° for 25-30 minutes or until tender, turning once. While the squash bakes make the relish: Place apple cider, maple syrup, remaining butter and spices in a small saucepan over medium heat and bring to a boil. Reduce heat, and simmer 5 minutes. Stir in cranberries, and simmer 8 minutes or until cranberry skins split. Remove from heat.
When ready to serve, spoon cranberry mixture over warm squash and sprinkle with pecans.
Scrub potatoes and puncture in quite a few places. Bake in a preheated 375 degree oven for about an hour or until tender when pierced with a knife.
Sausage Apple Dressing with Bacon and Mushrooms
Meanwhile, peel carrots and cut into 1” lengths. Put in a medium saucepan and just cover with water. Add sugar, 2 tbsp. of butter, salt and pepper. Set over medium heat, bring to a boil and cook uncovered for 30 mins or until tender.
All these recipes can be made ahead and reheat great! The dressing can be made ahead and baked on the day of service. Great for a crowd at Thanksgiving. I make it every year. You can switch it up by using different sausages and can leave out the bacon to reduce fat if desired. Shirley Scrafford RD, My Chef Shirley, LLC, Burke, VA Serves 10. 1 pound thick sliced bread, cut into 1” cubes 12 ounces reduced fat bulk breakfast sausage 6 bacon slices, chopped 1 large onion, chopped 1 cup chopped celery 8 ounces mushrooms, sliced 2 Granny Smith apples, peeled, cored, and chopped 2 cups chicken broth 1 cup fresh parsley, chopped 1 teaspoon dried sage 1 teaspoon dried thyme 1/2 teaspoon black pepper 1/4 teaspoon salt Place bread cubes on a baking sheet and bake at 225 for 1 hour, stirring occasionally. Set aside. Cook sausage and bacon in Dutch oven, stirring until sausage crumbles and bacon starts to get browned. Remove to a bowl and drain off fat, reserving 3 Tablespoons of drippings to return to the Dutch oven. Cook onion, celery, mushrooms and apple in drippings over medium high heat until tender, stirring often (about 5 minutes). Combine sausage, vegetable mixture, bread cubes, broth, and remaining ingredients in a large bowl. Spoon mixture into a greased 13 x 9 pan. Cover with aluminum foil; bake at 350 for 30 minutes. Uncover and bake an additional 30 minutes.
Scrape the flesh out of the sweet potato skin and combine with carrots in the bowl of a food processor fitted with the steel blade. Add remaining butter, crème fraîche and process until very smooth. Add nutmeg, salt, pepper, cayenne and process briefly to blend. To reheat, transfer to an ovenproof serving dish and cover with foil. Heat in preheated oven for 25 mins or until heated throughout. *Crème Fraîche is available at Trader Joe’s or Whole Foods. Or make your own by combining one cup heavy whipping cream with 2 tbsp. buttermilk (both at room temp) in a screw-top glass jar. Shake well to combine and then let stand at room temp for 24 hours until thickened. Shake well and refrigerate for 8 hours before using.
Aloha Nut Cups This original recipe is at least 60 years old and came from my Aunt Jean who used chopped walnuts. My mom used pecans and added chocolate chips. After I got married, I switched to Macadamia nuts and used mini morsels. This family “secret” recipe debuted as the Grand Prize winner of the Holiday Cookie Contest in our local paper, The Southtown Star. I “tweaked” the recipe again by adding coconut. Chef Donna Ondriska, Cookin’ 4 U PCS, Midlothian, IL Yield 36 cups Dough: 3oz. cream cheese 1/2 cup unsalted butter, softened 2 cups all-purpose flour
This recipe is a favorite side for the holidays - sophisticated yet fabulous comfort food. It takes the idea of Sweet Potato casserole to new heights. It’s a great do-ahead dish for a fall table – a fabulous pairing with turkey, a pork roast or braised short ribs.
Filling: 3/4 cup brown sugar, packed 2 eggs 3/4 cup macadamia nuts, chopped 1/2 cup mini-morsel chocolate chips 1/8 cup coconut, optional 1 tsp. vanilla pinch of salt
Wendy Carroll, Seasoned To Taste, Fresno, CA
Powdered sugar for topping
Serves 8-10
Mix dough ingredients till thoroughly blended. Shape dough into a large log about 12” long and approximately 1 ½ inches in diameter; wrap in wax paper and put in refrigerator for at least 1 hour. (This can be done a day or two ahead of time).
Sweet Potato and Carrot Puree
4 large sweet potatoes (dark flesh orange flesh) -about 2 pounds 1 lb carrots 1 tbsp. granulated sugar 12 tbsp. unsalted butter (1 ½ sticks), divided use Kosher salt and freshly ground pepper, to taste 1/2 cup Crème Fraîche* 1/2 tsp freshly ground nutmeg dash of cayenne
When ready to bake, butter 3 12-cup mini-muffin pans. Preheat oven to 350 degrees. Divide dough evenly into 36 discs and roll into balls. Place a ball of dough into each mini-muffin hole. By hand, using your thumbs or using a shot glass or tart dapper, (or both) press dough up sides to the top of pan. Make sure dough is evenly distributed on both
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sides and bottom so there are no thin spots, nor too thick.
Dill Dip
To make the filling: Beat the two eggs in a medium bowl then add the brown sugar and stir till sugar is somewhat dissolved. Add rest of ingredients and mix. This also can be made up to a day ahead, just make sure to stir before filling cups. Take 2 teaspoons (one to fill and one to “clean” the gooey mixture off). Fill a little more than ¾ of the way, but not all the way to the top. Bake at 350 degrees for 20-25 minutes till edges of dough are slight golden brown. Cool in muffin pans for about 10 minutes, then remove to a rack to cool completely before sprinkling with powder sugar. Store in sealed container
Chef Donna Ondriska, Cookin’ 4 U PCS, Midlothian, IL
Asparagus Tapas with Red Pepper Sauce
16 oz. Sour Cream 16 oz. mayo 2 tsp. Dill weed 2 tsp. Parsley flakes 2 tsp. Season salt 2 tsp. Dehydrated onions Mix all ingredients well. Refrigerate 1 – 2 hours to thicken or overnight. Serve with carrots, celery, mushrooms and bread cubes. Cut out loaf of rye or Hawaiian bread into a bowl. Put dip into center. Cut up removed bread and serve on side.
Chef Donna Ondriska, Cookin’ 4 U PCS, Midlothian, IL Serves: 4
Pitcher of Gold Punch
Ingredients: 1 tablespoon olive oil 2 large red bell peppers, coarsely chopped, plus thin strips for garnish 2 cloves garlic, minced 1 ½ pounds asparagus, trimmed 2 tablespoons raspberry vinegar 1 ½ tablespoons fresh basil, chopped, plus additional for garnish ¼ teaspoons salt black pepper, freshly ground Parmesan cheese shavings, for garnish 2 whole wheat bagels, halved and toasted
Chef Donna Ondriska, Cookin’ 4 U PCS, Midlothian, IL
Directions: In a large skillet, heat the oil over medium heat. Add the bell peppers and garlic; cook, stirring occasionally, for about 15 minutes, or until the peppers are soft. Remove from the heat and let cool slightly. Meanwhile, in a large saucepan of boiling salted water, cook the asparagus for 4 to 5 minutes, or until crisp-tender; drain. In a blender or food processor, puree the bell peppers until smooth. Stir in the vinegar, basil, salt, and season to taste with black pepper. To serve: Spoon the red pepper sauce onto a platter and arrange the asparagus on top. Garnish with the bell pepper strips, chopped basil, and Parmesan shavings. Serve with the toasted bagels. Alternate as appetizer: Cut up asparagus into 1-1 ½” pieces after parboiling. Add red pepper sauce & asparagus to skillet, heat through. Cut up a baguette into slices, toast in oven. Top bread slices with asparagus mixture, serve immediately as appetizers. Or have guests top themselves, place mixture in a warm bowl.
BLT Dip Chef Donna Ondriska, Cookin’ 4 U PCS, Midlothian, IL 1 cup mayo 1 cup sour cream 1 lb. bacon, cut up & fried, drained or 1 jar Hormel Bacon Pieces Note: Hormel bacon pieces will yield a thicker dip 1 large tomato, diced Optional: Before serving, mix in 1 cup shredded cheddar or other blend Mix all ingredients well. Refrigerate 1 – 2 hours to thicken or overnight. Serve with toast points or toasted mini bagel halves.
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1 18-oz can unsweetened pineapple juice, chilled 1 12-oz cans apricot nectar, chilled 1 6-oz can frozen orange juice concentrate, thawed 2 12-oz cans lemon-lime carbonated beverage, chilled For punch bowl: 1 large can (approx. 48 oz) unsweetened pineapple juice, chilled 2 12-oz cans apricot nectar, chilled 1 12-oz can plus 1 6-oz can frozen orange juice concentrate, thawed 1 2 - liter lemon-lime carbonated beverage, chilled For pitcher: In a 2 qt. Pitcher, stir together fruit juices. Add carbonated beverage, stirring gently to mix. Serve over ice. Makes 10 6-oz. servings For punch bowl: Stir together fruit juices. Add carbonated beverage, stirring gently to mix. Add scoops of strawberry or mixed sherbet and an ice ring or ice cubes. Serves 25-30
Chef Donna’s Famous Egg Rolls Chef Donna Ondriska, Cookin’ 4 U PCS, Midlothian, IL
Italian Egg Rolls ½ lb. Ground turkey w/Italian seasoning (Jennie O’s) ¾ cup finely chopped green pepper ½ cup onion 1-2 cloves garlic, minced 1 10-oz pkg. frozen chopped spinach 1 ½ cup shredded mozzarella cheese ¼ cup grated Parmesan cheese 14 egg roll wrappers Oil for frying Meatless spaghetti sauce In large skillet, cook meat, green pepper & onion until no longer pink; drain. Thaw & squeeze dry the spinach well. Add spinach, cheeses & garlic to meat mixture, mix well; cool slightly. Arrange wrapper to look like a diamond. Place 1/3 cup mixture in the center of each egg roll wrapper similar to a log, approx. 1” X 3.” Fold
bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with finger dipped in water, running along remaining exposed edge; roll up tightly to seal. In an electric skillet, deep-fryer or wok, heat 1 in. of oil to 375 degrees. Fry egg rolls in small batches, do not crowd pan, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Heat up spaghetti sauce to serve as the dipping sauce. Note: If doubling recipe – use 16 oz. bag frozen chopped spinach
Philly Cheese Steak Egg Rolls 1 lb. ground sirloin or Angus beef ½ cup each thinly sliced mushrooms, onions and red bell peppers 1/8 cup PLUS 3 tbsp. Lawry’s Steak & Chop Marinade, separated 1 pkg. Egg roll wrappers 2 cup shredded Colby/Jack 1 cup Mayonnaise ¼ cup sour cream Vegetable or canola oil for frying 1. Brown ground meat over med-high heat; drain if needed. Add only 1/8 cup of marinade. Add vegetables and cook, stirring occasionally, until veggies are tender. Set aside, cool mixture slightly. 2. Meanwhile, combine mayo, sour cream and remaining 3 tbsp. of marinade; reserve for dipping. 3. Arrange wrapper to look like a diamond. Top with slice of cheese, then about 2 tbsp. of mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with finger dipped in water, running along remaining exposed edge; roll up tightly to seal. Repeat with remaining wrappers. 4. In an electric skillet, deep-fryer or wok, heat 1 in. of oil to 375 degrees. Fry egg rolls in small batches, do not crowd pan, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Dip in the sauce.
Arrange an egg roll wrapper on a work surface with a corner towards you; brush edges with water. Place a strip of cheese on the wrapper, about 1 inch above the bottom corner, then top with a few strips of corned beef and 3 tbsp. of cabbage mixture. Place another strip of cheese on top. Fold the bottom corner up over the filling to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers & filling. Note: If using shredded cheese and chopped corned beef, mix together into the cabbage mixture before filling wrappers for ease and place about 4 tbsp. of the filling on the wrapper. Heat oil in a large skillet or wok over medium-high heat to about 360 degrees. Add a few egg rolls at a time and fry on all sides until brown and crisp, about 5 minutes. Drain on paper towels while frying the rest. Serve with Thousand Island dressing for dipping or optional mustard sauce below. Optional Mustard Sauce: ½ cup grain mustard ¼ cup white wine 1 tsp. Honey Salt & Pepper to taste Combine all ingredients in a small sauce pot and bring up to a simmer. Drizzle on top or double recipe for above for use as dipping sauce.
Reuben Egg Rolls ¼ lb. bacon, diced 1 lb. pkg. shredded cabbage (for coleslaw) 1 small onion, diced 1 tsp. minced garlic 1-2 tbsp. creole, yellow or grain mustard (optional) Salt & Pepper to taste 1 lb. corned beef, chopped ½ lb. Swiss cheese, shredded 1 pkg. egg roll wrappers 1 cup canola oil, for frying Prepared Thousand Island dressing, for dipping In a hot sauté pan, fry bacon until crispy. Pour off most of the fat. Add onions & garlic. Sauté for 1-2 minutes. Roughly chop pkg. of shredded cabbage and add to pan, continue sautéing until cabbage has wilted, about 3-4 minutes. Take off burner; Add chopped corned beef and Swiss cheese till blended; mix in the mustard and season with salt & pepper.
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