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PERSONAL CHEF MAGAZINE FALL 2016 $19.95

MEMBER RECIPES p.18 • Almond Joy Makeover • Turkey Biryani • Clam Chowder • Rutabaga Baked Fries ...and many more!

A Guide to Your First Year Business Taxes p.6

All About Aquafaba p.11

Why Should You Join a Local Chapter? p.10

My Life After the Conference p.16 Visualize Your Success (not the porkchop!) p.8

PAOLA SANTAGATI CHEF OF THE YEAR

P R O V I D E D

B Y


INSIDE THIS ISSUE

From the President.............................................................3 Membership Milestones ....................................................4 A Guide to Your First Year of Business Taxes ..................6 Visualize Your Success (Not the Porkchop) ......................8 Fresh Truffle Seasons ........................................................9 Why Should You Join a Local Chapter? .............................10 Whip It, Whip it Good! All About Aquafaba .....................11 Paola Santagati Wins 2016 Chef of the Year......................12 My Life after the 2016 National Conference.......................16 Canadian Corner: What to Do After a Food Recall ...........17 Recipes ...............................................................................18 Miss Spinach ......................................................................26

Italian-born Chef Paola Santagati won Chef of the Year after nationwide voting by USPCA members.

PERSONAL CHEF

Volume 22, Number 3 Fall 2016

Personal Chef Magazine 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 Magazine 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 or info@uspca.com

2 | Personal Chef

Production Director: Editing, Layout & Design: Advertising:

Larry Lynch Dan Chancellor Robert Lynch

Personal Chef is published by: United States Personal Chef Association 7680 Universal Blvd, Ste 550 Orlando, FL 32819 Copyright Š 2016 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.


FROM THE PRESIDENT’S DESK First please join me in congratulating our Personal Chef of the Year, Paola Santagati. Paola joined not long after I took on USPCA and I remember talking with her about her aspirations and fears as a business owner. There was never a question about her cooking skills, but as she admitted, there was a lot to learn about running a business. She persevered first by attending conference after conference and growing her network of Personal Chefs. That network and coaching through the resources of the USPCA helped her redefine her business to better match her market. And her business took off! Interestingly, Paola’s business is emblematic of much of what is happening today in this business. When I bought the association in 2010, it was all about meal services. I learned all of the various formats like 5x4. Thankfully it didn’t take long to learn we were discussing meal services and not wooden planks. When I look around today, the landscape has truly changed. And it’s time, much like Paola’s business, to change with it... or better yet, change ahead of it.

more if we, as a group, are to have the collective voice of the industry. To prepare, the staff is locking away for a day in October to plan ideas like alternative services for seasoned chefs, finalize plans for regional meetings (with special thanks to Jen Sternfeld and Monica Thomas for their awesome input), implement suggestions from the chapter presidents like the evaluation of credentialing programs, and much more.

LARRY LYNCH

ASSOCIATION

It’s an exciting time for the industry. As an association we have to do more, however, to continue to raise the level of professionalism for members and prospective members. It’s a value proposition where we all win and to which we’re all committed.

We’ve made some tweaks over the years, but it needs so much

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MEMBERSHIP MILESTONES 20 YEARS

Vickie Kirlick, CPC, River Vale, NJ

15 YEARS

Roberta Ashton, Saint Augustine, FL Barbara Bolvin, Olney, MD Caroline McAllister, Frederick, MD Dean Mitchell, CPC, Calgary, AB Michelle Nelson, Saint Joseph, MO Wendy Shank, Washington, DC Jennifer Sternfeld, CPC, Schenectady, NY Chris Welsh, Wayne, PA

10 YEARS

Viviane Arlotto, Los Angeles, CA Carol Burns, Little River, SC Debbie Cikalo, Farmington Hills, MI Sarah Copeland, Bloomfield, NJ Rosalind Cottingham, San Diego, CA Jill Evans, Parrish, FL Cathy Ferrara, Brighton, MI Adela Flynn, East Norriton, PA Tina Malonis, New York, NY Jaylyn Marvin, Pahoa, HI Susie Morris, Hampton, VA Mei Parker, Fayetteville, NC Allison Prudente, Glen Cove, NY Beth Ruble, Brownsburg, IN Mac Sherrill, Bethania, NC Ellna Silver, Myrtle Beach, SC Kimberly Styles, Powder Springs, GA Elizabeth Willard, Miami, FL Neil Fletcher Wilson, CPC, Hyattsville, MD

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5 YEARS

Keri Aschenbrenner, Cincinnati, OH Steven Crowe, York, PA Daphne Doyne, Oklahoma City, OK Diane Elmore, Hamilton, NJ Troy Fischer, Queens, NY Kirsten Johnson, Royal Oak, MI Lisa Lowe, Lilburn, GA Erika McCallin, Denver, CO Barbara Moul, CPC, Baldwinsville, NY Anna Muggiati, San Jose, CA Amer Nesheiwat, Olney, MD Melissa Peirce, Crofton, MD Patricia Prudente, Hyplouxo, FL Jose Sepulveda, Middletown, NY Elizabeth Weaver, Marietta, GA Carolyn Wold, Vacaville, CA April Woodward, Reno, NV

3 YEARS

Fio Antognini, Saint George, UT Richard Boufford, Newport Beach, CA Rebekah Brown, Dallas, TX Jennifer Brown, Baton Rogue, LA Brian Fastabend, Fort Collins, CO Rebecca Hemmerling, Charleston, SC Cindy Hilliard, Mill Creek, WA Rachel Johnson, Holland, MI Amy Power, South Lake Tahoe, CA Christopher Strachan, Lantana, FL Stacey Taylor, Raleigh, NC Laura Taylor, Seattle, WA Candace Thornley, Kent, WA Cecilia Vanderlinde, Cumming, GA Anne Volk, Boulder, CO Angela Whitford-Downing, Norwood, MA

NEW CERTIFIED PERSONAL CHEFS Deborah Fernandez, Providence, RI Norbert Klotz, Providence, RI Vahé Mekhitarian, Wilmette, IL Lara Moritz, Providence, RI Beverly Pruden, Tucson, AZ Paola Santagati, Windermere, FL


NEW MEMBERS SINCE MAY 2016 Margie Adams, Winter Haven, FL Nadia Ahmed, Houston, TX Angelina Aldrich, Orlando, FL Wayne Allen, Homer, NY Jay Allen, Rehoboth Beach, DE Christian Anthony Alonso, Las Vegas, NV Kimber Armstrong, Glendale, CA Daniel Arnold, Bloomfield, NM Mark Barnes, Perkasie, PA Christopher Bennett, Bethalto, IL Amelia Bruce, Fort Worth, TX Patty Bulger, Seattle, WA Brandon Burns, Cape Coral, FL Peter Calakoutis, Saugus, MA Christopher Cannizzaro, Highland, NY Chance Carstensen, Portland, OR Ze’ Carter, Leesburg, FL Francesco Casetta, Houston, TX Giulia Causarano, Long Island City, NY Karida Celestine, White Plains, MD Seville Christiansen, Mabton, WA Margery Cocalis, Allenhurst, NJ Brenda Collier, Oviedo, FL Shawn Conklin, Hendersonville, TN Dianne Cowan, Cambridge, MA Sherry Dailey, Florence, SC Christopher Dilba, Haddon Township, NJ Corey Dopson, Raymond, NH Alesia Dopson, Raymond, NH Donna Douglass, Ft. Montgomery, NY Joyce Drzewiecki, The Dalles, OR Eric Dunsen, White Marsh, MD Paulette Dusossoit, Belmont, MA Shericka Dyer, Minneapolis, MN Samantha Eaton, Charlotte, NC William Eddy, Henderson, NV Carolina Faulkner, Hamilton Square, NJ Cynthia Ferich, Charlotte, NC Melissa Flavell, Alexandria, VA Diane Fowler, Seattle, WA Ruth Frobe, Bainbridge Island, WA Marsha Gale, Charlotte, NC Ryan Galle, New Orleans, LA John Gifaldi, Powder Springs, GA Stefani Glass, Atlanta, GA

Alex Gonzalez, Salt Lake City, UT Elaine Good, Los Angeles, CA Deanna Graham, Houston, TX Bobby Greene, Seattle, WA Eliana Grubel, Bridgeport, CT Laura Hahnes, Lawrenceburg, KY Katie Hardie, Denver, CO Michael Hasson, Colton, CA Anna Hattauer, Monrovia, MD Chassis Hawkins-Younger, Oxon Hill, MD Ebony Haywood, Upper Marlboro, MD John Hellmers, Redonda Beach, CA Jennifer Heme, Jeffersonville, PA Patty Henley, CEC, Stevensville, MD Susan Hicks, Wilmington, DE Mirko Inglese, Windermere, FL Joe Jackson, San Diego, CA James Jens, Cedar Grove, WI Kari Jones, Edmonds, WA Tiffany Jones, Atlanta, GA John Paul Khoury, Elk Grove, CA Katy Klinnert Ellison, Franklin, WI Stephanie Laico, Wildomar, CA Christine Lapienski, Pompano Beach, FL Jaime Lawhorn, Tucson, AZ Shanna Leff, Austin, TX Grace Lieberman, Brooklyn, NY Jody Linkfield, Lowell, MI Elizabeth Long, Richmond, VA Pandara Benz Martin, La Quinta, CA Kyndra McCrary, Los Angeles, CA Daniel McKenna, Portland, OR Sharon McKinney, North Port, FL Allen Meadows, San Antonio, TX Debra Miley, Libertyville, IL Shelby Minnick, Shoreline, WA Blaine Mochtyak, Poland, OH Carmen O’Donnell, Fort Collins, CO Ruth Oesterman, Lexington, KY Matthew O’Varanese, Henrico, VA Yolanda Padilla, Pelham, NY Sharon Palmer, Eastham, MA Tammy Patterson, Baton Rouge, LA Tony Pentecost, Kill Devil Hills, NC Julie Peterson, Norwalk, CA

Belinda Prattis, Baltimore, MD Jeremy Proctor, Kansas City, MO Andrea Ragonese, Lake Worth, FL Ramie Ramirez, San Antonio, TX Ahmad Rashid, Atlanta, GA Corey Reed, Lake Mary, FL Barbara Rhodes, Xenia, OH Rameses Romero, Monrovia, CA Grace Rosanova, Los Angeles, CA Jennifer Rose, Cape Coral, FL Patrice Ross, Jacksonville, FL Victoria Rouch, Alton, VA Shanta Russell, Honolulu, HI Alesha Salahuddin, Lorton, VA Glory Sasser, Glorieta, NM Thomas Scangarello, Naples, FL Christiana Scott, Boulder, CO Sharrie Smith, Jacksonville, FL Jim Spurlin, Denver, CO Eliette Stall, Valley Village, CA Supasit Sunko, Elmhurst, NY Jessica Tabakin, Seattle, WA Marie Tejidor, Bothell, WA Tanya Thayer, North Waterboro, ME Antoine Patrick Thezan, Plantation, FL Mandy Traineanu, Weathersfield, VT Cathy Vogt, Highland, NY Pamela Warrington, St. Charles, IL Nicole Webb, La Habra, CA Emily Weinberger, Brooklyn, NY Daniel Wells, Miami, FL Corinne Whitmire, Simpsonville, SC Yvette Will, Morrison, CO Joy Williams, Leesburg, FL Antoinette Williams, Portland, OR Rebecca Wolfe, Portland, OR Sarah Wright, Lantana, FL Gilbert Zepeda, Santa Fe, NM

NEW STUDENT MEMBERS Catherine Brown, Edgewood, MD Katherine Herer, Brighton, MA Christopher Martel, Atlanta, GA Paris Raymond, Marcus Hook, PA Irbania Tavares, New York, NY

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FINANCES

A GUIDE TO YOUR FIRST YEAR OF BUSINESS TAXES Does hearing the phrase ‘business taxes’ make your knees shake in fear? It did for me my first year in business. I was really terrified that I’d mess something up or end up owing a ton of money at the end of the year. But guess what? I made it through. And so will you. To help you get on the right track, here’s a quick guide for your first year of business taxes.

Define Your Business If you’re a small business owner, you’ll first have to determine which kind of business category you want to fall into. Sole proprietor: Single operator, reports business and income on a Schedule C, pays self-employment taxes (like Social Security and Medicare) Partnership or Corporation: Have a business partner, files information return but doesn’t pay income tax S Corporation: Like a partnership, but income flows through personal tax return Defining your business is important, so consult a resource like the SBA for further details before you make a decision. Note: I recommend consulting a professional accountant if you feel uneasy about your options. They can help answer your questions and get these documentation processes going if you need a little help.

Bottom line: Keep track of your sales tax charges for each and every product you sell.

Set Aside a Portion of Your Earnings Depending on how much it costs to run your business, you’re going to have KALIEGH MOORE a variable amount of tax-deductible expenses. But as a rule of thumb, you should plan on setting aside a full third of your total earnings to pay taxes. When you pay your taxes depends, too. You can pay quarterly estimated taxes to both federal and state government, or you can fork over a big chunk at the end of the year. If you owed more than $1,000 on April 15th, you should opt for the quarterly route — just to be safe.

Know Your Deductions As a business owner, you’ll need to keep receipts from all business related expenses (and document them), such as: • • •

Conference/training fees Office rent + office expenses (like electricity, heat, garbage) Supplies

But this is just the tip of the iceberg. Check out the IRS’s full list of business-related deductions — which includes office equipment. One of the other big deductions is mileage. If you’re traveling to/ from business-related events, keep a mileage log in your car and note your total miles traveled. Be sure to note your odometer reading at the beginning of the year, too.

Sales Tax: Both Online and Brick & Mortar Sellers Get an Extension (If You Need It) Some online business owners think they don’t have to pay sales tax — but in reality, they do. Sales tax rates vary by state, so be sure that you’re adding a sales tax onto all online and offline sales you make. You’ll start out making sales tax payments quarterly, and if the government determines your collection is low enough, you may eventually be transitioned to annual sales tax payments. 6 | Personal Chef

If you’re really scrambling around April 15th and need a little more time, you can file for an extension on your business taxes. These give you more time to file documents (but payment is still expected on time.) Late payments incur interest and penalties — so be aware of that when filing the request.


Get Organized With Helpful Tools My final piece of advice is to start using an accounting tool to make expense and income tracking more efficient, organized, and a lot less stressful during tax time. You can use online options like Wave, Less Accounting, or Freshbooks, or a software solution like QuickBooks, too. See which best fits your needs — and then optimize your bookkeeping process. Still feeling stressed? Reach out to a professional accountant who can walk you through your first year of business taxes. It’s worth the fee you’ll pay, and you’ll get more sleep at night. Just remember: You can do this! Don’t be afraid to ask for help. Kaleigh Moore is the founder of Lumen, a company that helps individuals and businesses expand their reach through social media, copywriting, and design. This article originally appeared on Grasshopper.com.

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VISUALIZE YOUR SUCCESS (NOT THE PORKCHOP) Athletes are taught to picture winning the game, getting a birdy or beating their best time. “Be the ball” as they say in Caddyshack. This is probably the funniest movie line referring to the practice of visualization. You may have heard of it before and it is a common practice in sports. I’m not suggesting to be the pork chop or to visualize yourself making a béchamel sauce but visualization can be used to set business goals and to set you on the path to success as defined by you.

MOTIVATION

Am I a “seasoned” chef ? Not yet and I had the pleasure of learning from many seasoned chefs at the USPCA conference. My business has been going for 4 years and along with a training and sales background, I found myself giving feedback to some of the brand new chefs at the conference. I talked to a few new chefs about visualization. It’s a trick I learned from a certified wellness coach, who happens to be my sister. In my first year of business I had trouble setting a financial goal. It seemed too abstract. I also had trouble deciding how busy I wanted to be. Would I have time for my daughter? Should I be cooking for clients every day? Two clients a day? She suggested I picture what I want my week to look like in 6 months… then in 12 months. I had to visualize myself cooking in clients’ homes, grocery shopping and picking up my daughter from school. She asked me what my uniform looked like, what my client’s kitchen looked like and if I had an assistant chef. It was a fantastic way to set goals for Lovin’ the Oven. Now it’s your turn. Ask yourself the following questions and do yourself a favor and right down the answers! Picture yourself in the car, grocery store or in the client’s house. Be as detailed as you can. It doesn’t have to take long to do this exercise. The time you take for this visualization practice is time invested into the future of your company.

• What time do you get home? This is the best part... picture coming home a little tired but happy with the dinners you made! Go through the rest of the week… Yes, each day and write it down! Consider the following questions when planning your week.

ANGELA WHITFORDDOWNING member since 2013

• Did you include a day to do paperwork? • When are you planning meals/menus for the next week? • Do you have a catered event, cooking class or dinner party? Do you want one a week or two? Which do you enjoy the most? By writing it down and taking the time to picture yourself in these situations, you’re defining your target market and started to set goals for long-term success. I did this exercise and fine-tuned my week to what I wanted it to be. Then I mapped out how much revenue would come from that week. Then I could make financial goals! Now if I could visualize more money in my tax return… An added benefit of this exercise is it helps you consider a work life balance. Chefs, in particular, like to be busy but we seem to all have trouble making time for ourselves! When you go back a look at the week you just planned, did you leave time for you and your family? When are you making your dinner? When are you going to the gym? When are you connecting with friends? Take the time and write it down. I still use visualization when planning where my company will grow next. It’s hard not to after all of the great information I learned at the conference! If you believe in the law of attraction then this is exercise becomes an even more powerful tool.

• How many clients do you have in a week (in 6 or 12 months)? • What are you doing on Mondays? Be the ball… not the pork chop and cheers to your success! • How far away is your client? Picture yourself in your car ready for your day. • What size family are you cooking for? Picture the perfect Monday client. This is also good for narrowing down your target market. • Do you have a second client that day? How far away are they? How many meals? Picture yourself planning that day including the grocery shopping. 8 | Personal Chef


FRESH TRUFFLE SEASONS Black Summer (Tuber Aestivum Vitt): May-September Skin has a black, rocky outer layer. Flesh ranges from white, offwhite, to beige in color. They have a light, hazelnut aroma and taste.

FOOD

Australian Black Winter Truffle (Tuber Melanosporum): June-August This truffle is identical to the winter truffle we have in our winter season. It has a dark, rough exterior, but not as coarse as the Black Summer Truffles. Flesh is black with white marbleing. They have a strong, cocoa, hazelnut, and licorice aroma with a very earthy taste.

Black Burgundy Truffles (Tuber Uncinatum): September- November Will be in season beginning in September. They are similar in look and taste to the Black summer truffle with a slightly stronger aroma.

White Truffle (Tuber Magnatum Pico): October- December Can also be referred to as Alba truffles. Skin is fragile and smooth. The flesh ranges from pale cream to brown pinkish with white marbling. They have an aroma and taste similar to sunflower seeds, walnuts, cheese, bread, and garlic. For more info or tasy truffle recipes, go to www.sabatinotruffles.com.

USPCA members can use the code USPCAQ416 to receive 25% off all orders from www.sabatinotruffles.com Personal Chef | 9


WHY SHOULD YOU JOIN A LOCAL CHAPTER? Who would have thought 16 years ago that I would have lasted this long in this business! One of the many things I took away from my training back in New Mexico was to join a Chapter. So I said to myself, “Okay, although I am not new to the culinary world, I will give it a shot.”

ASSOCIATION

I left New Mexico in August of 2000 and by September 2000, I was calling a chapter member asking to join. To my shock there were only two members, then adding myself it would make three. In a big city like Philadelphia, I thought that there was something wrong with this picture. The next chapter meeting was in November, and our so-called president fell off the face of the earth! To this day I cannot figure it out!

it occurred to me: What the hell am I going to do? What about my clients? Crap! I started to text, and e-mail clients. Once out of surgery and not feeling so hot, off to rehab I went. All while learning how to deal with being in a wheelchair and not being allowed to put any weight on either foot!

KAREN DOCIMO member since 2000

Once I was coherent enough I texted my clients, explained my idea of sending them replacement chef while I was recovering from my injuries. Some said they would wait, others were thankful. My colleagues and chapter members stepped in to save the day! I still continued to plan my clients’ menus, sending the chefs the recipes and letting them execute my cook day.

“IT OCCURED TO ME: WHAT THE HELL AM I GOING TO DO?”

So we were then at two members. Slowly Vince Likar would let us know that a new chef was in the area, and we would invite them to join us in a central location and we started to grow. Fast forward to the Flavors of Philly Conference 2007, we had about ten members from all over the five counties that surrounded Philadelphia. Relationships grew, chefs moved, chefs left the business, more chefs joined. The point I am making is not just for the usual reasons you would join a chapter. Yes, we had shared leads, helped one another for dinner parties, gave advice to one another, received Chapter of the Year twice for charity work as a group. For me the story is not just what I have mentioned. There is so much more. In April of this year, I fell and broke both my ankles. In the trauma unit I was being told I would not start to walk until at least July or August! I needed bilateral surgery. I laid in a hospital bed with my ankles wrapped in ice for 5 days before surgery. So high on drugs,

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But when I arrived home after being in a hospital and re-hab for one month, the reason for joining a chapter became crystal clear. Philadelphia Chapter members came to visit with hands filled with meals, lunches and dinners! All on different days, I was the client! The generosity of these ladies is unsurpassed in ways that I can never thank them. They brought tears to not just to my eyes but my husband’s too. They even sent flowers to brighten my day! You just cannot imagine how wonderful this experience has been being the client for once, even in light of my injuries. All kidding aside, never ever under estimate the power, the value, and the talent that we all have in serving our clients. We are worth every penny we charge! I know I was the client for once! Join a Chapter, join a chapter, join a chapter. I am glad I did!


FOOD

WHIP IT, WHIP IT GOOD! ALL ABOUT AQUAFABA “Now Whip it into shape; …it’s not too late to whip it, whip it good” -Devo Have you wondered if that kitchen tool known as the whisk was some medieval torture device? Just look at all those wire hoops stretched into a bell-like shape with the wires fixed at the base of it. Looking at it, you know something is going to be whipped! What else can you do with it? You can scare the hell out of the cat with it (just kidding, cat people!). Egg whites whipped into a froth consistency, from soft into eventually stiff peaks, this kitchen tool can handle the job. So what else besides eggs would you want to whip with a whisk? Sure you can mix things like a vinaigrette, a cake batter or perhaps if you want to make a mayonnaise. But what would you whip together taking out all your frustrations on? Hmm, how about aquafaba? Aqua-what? Aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. The name was coined by a software engineer in the US, who was experimenting with vegan egg whites and existing meringue techniques. The vegan community decided on this term literally meaning water bean.

Here’s the fastest way to make it: • • • • •

Reserve the contents of a can of organic can of chickpeas. You can use non-organic if you wish. Save the peas to make hummus or falafels or add them in a salad. Use a stand mixer for quicker results and to achieve thick emulsified foamy froth. Pour the chick pea liquid into the stand mixer bowl. Use the wire whisk attachment. Switch the stand mixer to “whip” and watch the magic happen.

There. You have just created aquafaba. How Aquafaba was discovered is a bit of a mystery. Someone

decided to experiment with an idea to create a better vegan meringue. From there the results were published in various blogs and video recordings, and the results from these ideas led others to create what seems to be a stable egg replacer ingredient now known as Aquafaba. JAMES MEDLEY Aquafaba can be used to replace egg whites in many sweet and savory member since 2013 recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

A popular Facebook group called “What Fat Vegans Eat” and a new group, “Vegan Meringues – Hits and Misses!” were created to oversee its development by the vegan community. The vegan community across the globe seems to be egg-cited about this ingredient. There are Facebook pages in Portuguese, French, German and Italian with aquafaba comments and recipe creations. I believe this ingredient may have a lot of potential in regards to possible new recipes. Perhaps this may just be the beginning of new ideas to pursue in order to have other egg replacers. If you are allergic to eggs, this may also be a fantastic egg substitute for recipes that call for whipped egg whites. In any case, whether it’s whipping stuff using egg whites or aquafaba, the whisk is a kitchen tool that does its unique job with finesse and style. Moreover, you can build up your arm muscles like Popeye the sailor in no time flat! Or, you can use a mixer with a wire whisk attachment like I do when you have an electric outlet nearby, easy peasy! P.S. Using a stand mixer when making Aquafaba may be the fastest way to create it, otherwise it may not get as peaky. For more information, go to: http://www.aquafaba.com

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COVER STORY

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CHEF OF THE YEAR PAOLA SANTAGATI COOKS AUTHENTIC ITALIAN MEALS What do you get when you take a helping of Italian home-based cooking? You get USPCA’s 2016 Personal Chef of the Year Paola Santagati. Paula founded her Personal Chef business, Italia Cuisine Co, sixteen years ago in Windermere, Florida. While she didn’t follow a traditional route of culinary training, she did what so many Italians do: developed an extreme passion for cooking at the side of her personal tutor and grandmother, Nonna Mara. It was her Nonna who helped her not only learn to cook but to develop a personal trust in her abilities. Paola realized early in her career that to be a Personal Chef required knowledge beyond the kitchen and very quickly turned to United States Personal Chef Association to help her. She not only joined but immediately began to participate in annual conferences and studied and developed her business to the point where she earned her Certified Personal Chef credential. She points out that earning the credential gives her additional credibility with her clients and the peace of mind that she is a professional. And it’s not just the credential offered by USPCA that helps; the network she has built to share information with people she never would have otherwise met as well as her business insurance included in her dues were huge incentives to join and to stay. As part of her connectivity, Paola became one of the early members of the Orlando Chapter of USPCA as well.

But it wasn’t all that easy for Paola to start her business. Paola points out that In Italy everyone cooks. So even if you have a unique skill, no one believes in you. But in the United States, it was an altogether different story because people do notice your skills and appreciate your cooking. As a result, “they encourage you to make money at what you do well because of the entrepreneurial spirit.”

LONZA DI MAIALE TRICOLORE INGREDIENTS 2 pound of pork loin 1 log of chopped mozzarella 1/4 pound of sundries tomatoes 1/2 pound of baby peas 5 oz. white wine (1 glass) olive oil 3 tbsp. butter salt pepper

DIRECTIONS Step 1 Open the pork loin as a book in a horizontal line. Lightly flatten it with a kitchen hammer, then sprinkle it with a little bit of salt and pepper. Following this order, cover the pork loin first with peas then with the mozzarella cheese and then with the sun-dried tomatoes. Rolled this way you be able to see the color of the Italian flag: once you’ll cut it the slice would be green outside white inside and red in the center. Step 2 Start to rolled the stuffed pork loin making sure that all the stuffing stays inside and tie up with some kitchen twine. Now add 3 tablespoon of butter and some olive oil to a skillet and brown the meat in all the sides. Step 3 As soon as the pork loin get brown put in a baking dish with all the liquids and add a glass of white wine and bake it at 375 degrees for about one hour. Once the pork is done and has reached the desired temperature, move it out from the oven and cover with some aluminum foil for about a half an hour. When is has cooled down a little bit you can slice it and serve it on an elegant entree platter. Serve with mashed potatoes. Buona Cena!! little bit of salt and pepper.

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So the cooking part was easy. However once you get your business started, the realities of things like licensing, food safety manager certification and insurance can be intimidating. Nonetheless, Paola persevered and looked to the USPCA and the membership for help.

She keeps it simple because she knows that it is her authenticity that wins people over and remembering that she isn’t making American-Italian food, but rather the kind of Italian food her family still eats in Sicily.

So has she learned from all of the trials and tribulations of becoming a chef ?

It conforms with Paola’s philosophy that you never compromise on quality. As she “THEY ENCOURAGE YOU TO points out, don’t ever ask her to MAKE MONEY AT WHAT YOU make Alfredo sauce (yes, it is an Absolutely. DO WELL BECAUSE OF THE American invention). Paola will Paola reminds up-and- ENTREPRENEURIAL SPIRIT” tell you that her accent is authentic coming chefs to believe in and so is her food. themselves. Her dad was actually her very first client in Italy. He was responsible for taking dishes to meetings How is Paola doing as a self-taught entrepreneur? She with clients, and she started cooking for him. In turn, happily points out that all of the pieces of her business his clients hired her to make their food as well. With are now coming together thanks to a lot of hard work that practice, once she moved to the United States, her and support from family and friends. She is finally able coworkers became her first customers. to do what she loves to do and make a living at it. Paola continues to refine her marketing efforts but leads with a simple marketing systems: word of mouth and excellent customer reviews.

14 | Personal Chef

In short, Paola will tell you to believe in yourself. She says, “If your gut tells you that what you’re doing is good, then you’re probably right. Don’t stop just because someone else fails to see your vision.”


INSALATA DI RISO ALLA SICILIANA

SALSA DI PISTACCHIO

Serves 4

INGREDIENTS

Sicilian style rice salad

INGREDIENTS

2 cups rice 1 1/2 cups of mayonnaise 1 cup of giardiniera (pickled mixed vegetables) 1/2 cup of chopped olive (green/black) 4 boiled eggs, chopped 1 red pepper, chopped 1 tuna can in olive oil 1 cup of baby peas 1 cup of boiled ham, chopped 1 cup of mozzarella pearls 2 cups cherries tomatoes Salt & pepper to taste Basil

DIRECTIONS • •

Boil rice in salted water, drain it when rice is ‘al dente’. Once the rice is cold, mix it with all of the ingredients above. Place the salad in the refrigerator for 3 hours before serving. Then enjoy.

Turkish Salami - Looks like a salami but it is a dessert. My customers love it.

INGREDIENTS

200 gm of dark chocolate (chopped) 150 gm of butter melted 250 gm cookies (Maria’s cookies are ok) 1/4 cup of coffee liquor 1/2 cup of milk 1 cup of chopped hazelnuts. • • • •

1 onion thinly chopped 4 tbsp. butter 1/2 cup white wine 1 cup heavy cream 1 cup of pistachio 1 package of bacon salt & white pepper, to taste 1 handful chopped pistachios for garnish

DIRECTIONS • •

Blend pistachio in a food processor until flour is formed. Fried the chopped bacon and then add the chopped onion then the pistachio and the white wine and reduce by half. Add the cream and bring to a simmer then add the salt and white pepper to taste. • To serve: Toss the pistachio sauce with fresh cooked pasta. If sauce is to thick add some pasta water to thin it out a bit.

ARANCINO RIPIENO CON UOVO -ARANCINOEGG An appetizer

SALAMI TURCO

DIRECTIONS

Pistachio sauce

Melt the butter and add it in a bowl with the dark chocolate and the cookies than add the coffee, the milk and the hazelnuts. Mix all together and form a salami shape. Wrapped with aluminum foil and put in the freeze for 24 hours. Cut in slices and serve.

INGREDIENTS

4 boiled eggs 2 beaten eggs 1 cup of self-rising flour 2 cups of panko mixed with 1/2 cup of toasted & chopped almonds 2 cups of boiled sticky rice (Arborio) Vegetable oil to fry

DIRECTIONS

• Boil 4 eggs for 6 minutes • Shells eggs and roll in: 1) in self-rising flour 2) in beaten eggs  3) in Arborio rice • 4) in panko crumbs & grounded almonds • Then deep fry the coated eggs.

SEE CHEF PAOLA AT WWW.ITALIACUISINECO.COM Personal Chef | 15


MY LIFE AFTER THE 2016 NATIONAL CONFERENCE I knew I had a busy schedule after attending the conference this year, and I was glad I went because I did get some much needed information. I was scheduled to cook for a teen residency called Your Word at Atlantic Center for the Arts in New Smyrna Beach, Florida. Twenty teens aged 13-18: 17 girls and 3 boys. Not having children I was worried that I wouldn’t relate. But in the end I was “slammin” -- and I had to ask if that was bad or good! They told me it was the best food they ever ate.

The dinner menu was

I had three vegetarians and one gluten-free, so my days were full. Serving breakfast, lunch and dinner, finding time to replenish groceries was my biggest challenge and I became a regular at Walmart after 9:00 P.M. Lasagna, Italian Beef and Macaroni Casserole, Baked Fish with Ritz Cracker Topping, Spaghetti and Meatballs, Chicken and Black Bean Enchiladas, Shepherd’s Pie (not so popular), and Mac ‘n Cheese were some of the dinners plus add in the vegetarian and gluten free options. I learned that these kids ate salad if it was iceberg one day and not the next, loved sandwiches, Coney dogs, and burgers, and always Taco Friday, a tradition at the center. Their favorite dinner was the simplest:

And then the next Monday I started the biggest challenge: a Collective Healing Retreat, with 26 attendees from all over the world. It had to be gluten free, vegetarian, no lentils, no soy, and a few no dairy. I didn’t learn this until after it was booked with the center. Thank Goodness I met Leslie Cerier at the National Conference and purchased her book! I have tons of gluten free and vegetarian resources, but her book had great recipes, and the recipes were very easy, and more important, delicious. Arame, Hemp and Goji Berry Salad, Corn Grits with Sautéed Onion, Kale, and Cheddar Cheese, and Ethiopian Sunshine Stew were among the favorites.

CHEF STORY

SWEET AND SPICY BACON WRAPPED CHICKEN TENDERS INGREDIENTS 1 ½ pounds chicken tenders (about 10) 10 slices bacon 2/3 cup firmly packed brown sugar 1 TBL chili powder Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and top with cooking rack. Spray well with nonstick cooking spray DIRECTIONS • Combine brown sugar and chili powder in shallow dish • Wrap each tender with one slice of bacon. • Coat bacon wrapped tenders with the brown sugar mixture and place on rack. • Bake for 20-25 minutes until bacon is crisp I served this with sweet potato fries. We made about 90 of these and there wasn’t one left (although I did sneak one, and my assistant and I split it)! The next week I cooked for “The Boss Lady Retreat” a group of local women business owners. This was lunch and dinner.

16 | Personal Chef

Roasted Pear Salad Cornish Hens with Pistachio Apricot Dressing Couscous with Carrots and Chick Peas Asparagus Lemon Pudding Cake for Dessert

SUE FLYNN member since 2002

The recipes were from the book “Perfect Recipes for Having People Over” by Pam Anderson.

My spiralizer always makes a big splash and a recipe I have been making for a while is:

BRUSSELS SPROUTS AND SWEET POTATO NOODLE BOWL WITH POMEGRANATES AND MAPLE SESAME VINAIGRETTE I use dried cranberries when pomegranate arils are not available. INGREDIENTS 1 TBL+ 2 tsp extra virgin olive oil 1 medium sweet potato, peeled, spiralized, noodles trimmed Salt & pepper to taste 1 cup sliced Brussels sprouts ¼ cup pomegranate arils 1 TBL sliced almonds For Vinaigrette: 1 TBL real maple syrup 1 TBL EVOO 1 TBL toasted sesame oil 2 TBL apple cider vinegar 1 tsp white sesame seeds ¼ tsp garlic powder 1 TBL soy sauce or Braggs Pepper to taste (continued)


DIRECTIONS • Place large skillet over medium heat and add 1 TBL oil; add sweet potato noodles, season with salt & pepper, cook tossing occasionally for about 7 minutes or until cooked through but still al dente. I cook in stages and cover with foil to keep warm. • While sweet potatoes are cooking make vinaigrette and set aside. • Place remaining oil in skillet, heat, and add Brussels sprouts and season with salt & pepper. Cook for 5 minutes, stirring often until sprouts are bright green. Add in almonds and cook for another minute. • Mix Brussels with sweet potatoes, add pomegranates or Craisins, and drizzle with vinaigrette. Serve on large platter; it’s a beautiful presentation.

IS YOUR

HIREACHEF LISTING UP TO DATE? MAKE SURE TO LIST YOUR SPECIALTIES CHEF BIO SERVICE LOCATIONS PHOTOS VIDEOS

What to do when food is recalled

This is a fresh serve only, although it’s still pretty tasty the next day. My next group will be the Blue Flower Writers Conference; as of today we have 30 attendees. And so it goes… Food Recall Notice

What to do when food is recalled Food Recall Notice

Milk

Milk

1

Read the recall notice published by the Canadian Food Inspection Agency.

Check for applicable lot CANADA

2

code(s) (combination of letters and/or numbers) and UPC (12 digit numeric code).

1

Read the recall notice published by the Canadian Food Inspection Agency.

3

Return recalled product to where you bought it OR throw it out.

2

Check for applicable lot code(s) (combination of letters and/or numbers) and UPC (12 digit numeric code).

4

Stay connected. If the recall expands more alerts will be issued.

3

Return recalled product to where you bought it OR throw it out.

Stay connected. If the recall expands more alerts will be

Infographic created by the Canadian Food Inspection Agency

Personal Chef | 17


RECIPES

CHARCOAL-ROASTED CORNISH GAME HEN ON A BED OF PANSEARED MORELS WITH CRISPY SPÄTZLE, GRILLED VEGGIES, AND FRESH MINT from Rhode Island Mushroom Co. INGREDIENTS

½ lb morels 1 large Cornish game hen Assorted grilled vegetables of your choice (e.g., zucchini, asparagus, onions), coarsely chopped 3 oz spätzle ¼ C low-sodium chicken stock Chopped garlic Large bunch fresh mint Unsalted butter Extra virgin olive oil Red pepper flakes Kosher salt

DIRECTIONS • • • • • •

Prepare your outdoor barbeque for cooking with indirect heat* or preheat your oven to400F. Remove giblets from Cornish game hen (reserving for another use); rinse and dry bird with paper towel. Sprinkle cavity liberally with kosher salt and pack tightly with fresh mint (stems included), reserving enough for the chopped mint and garnish. Truss game hen with butcher’s twine to create a neat package, folding wings underneath. Coat bird with olive oil, sprinkle liberally with kosher salt and red pepper flakes. Place bird on oiled grill with a drip pan underneath. Cover. Let roast 45 minutes to 1 hour (no need to turn), until skin is browned and crispy all over and a meat thermometer plunged into the thickest part of the thigh reaches 170F. When fully cooked, remove game hen from the grill. Place on a platter and cover with foil, allowing it rest for 15 minutes and reabsorb its juices.

18 | Personal Chef

• • • •

While the hen is cooking, sauté morels in extra-virgin olive oil until nicely seared. Create a well in the center of the pan, add garlic and a drizzle of olive oil; sauté until just beginning to brown. Stir together, add chicken stock, and cook until liquid is evaporated. Remove morels from pan, mix with chopped grilled veggies, and set aside. Boil spätzle until al dente; drain thoroughly. Using a nonstick fry pan, sauté in unsalted butter until crunchy crisp; set aside. To assemble the dish, put morel and veggie mixture back into sauté pan to warm, adding any juice that has accumulated from the hen. Add 1-2 TB chopped mint. Untruss bird and cut in half lengthwise with kitchen shears, removing and discarding the mint stuffing. Divide the morel and veggie mixture in two; top with half a hen, and sprinkle with crunchy spätzle.

*Indirect roasting: Using a charcoal grill, place heated coals to one side. For gas grill, light one side and place a drip pan beneath the grill on the other.


BEEF BOURGUIGNON

April Cooks Tonight! Personal Chef Service, Reno, NV Recipe courtesy Laura Calder Yield: 8 servings

INGREDIENTS

For the stew 4 pounds boneless stew beef -- such as chuck or sirloin tip, cut into large chunks 2 tablespoons olive oil -- plus more if needed 2 carrots -- peeled and halved 2 onions -- peeled and halved 4 cloves garlic -- just crushed 1/4 cup all-purpose flour 1 (750ml) bottle red wine 4 cups beef stock For the garnish 1 bouquet garni -- (made from bay leaf, parsley stems, and thyme sprigs) 1 tablespoon olive oil -- plus more if needed 6 to 8 slices bacon -- cut into lardons 40 baby onions -- peeled 16 ounces mushrooms

DIRECTIONS • •

• •

Preheat the oven to 325 degrees F. Remove the meat from the refrigerator and bring to room temperature, about 20 minutes. Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours. While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside. When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.

RAINBOW VEGETABLE SPRING ROLLS Christiana Scott, WILDBERRY, Boulder, CO Serves 4 (5 spring rolls each)

This one is one of my most requested entrees and it is a great way to get children to eat their veggies in a fun way.

INGREDIENTS

Spring Rolls 20 spring roll rice wrappers 2 avocado 2 yellow bell pepper 2 red bell pepper 1/2 cup of chopped cilantro 10 green onions 3 carrots 1/2 head of purple cabbage Dressing 3 tablespoons rice vinegar 1 tablespoon soy 2 teaspoons sesame oil 2 teaspoons sugar Dipping Sauce 1/2 cup soy 2 tsp minced garlic 1 tsp ginger 2 TBS agave or honey 2 tsp sesame oil

DIRECTIONS • • • • • • • • •

Julienne all the vegetables and arrange on a sheet tray. Heat a skillet with approximately 2 inches of water over the lowest heat setting on the stove. While water is heating, make the dressing by whisking all the dressing ingredients in a bowl. Once the water is warm, pull the skillet off the stove and place a rice wrapper in for approximately 10 seconds. Flip in the water and submerge for another 10 seconds until just barely soft. Place wrapper on a clean counter and arrange the vegetables with a few julienne slices of each color, and sprinkle with a pinch of cilantro. Spoon a teaspoon of the dressing on top of the vegetables. Fold up the spring roll like an envelope, and cut off any extra wrapper. Serve cold with dipping sauce.

Personal Chef | 19


SAUCY STEWED TOMATO & CHICKEN Becky Hemmerling, Eat Simple Food, Charleston, SC Serves 6

This braised chicken leg dish is easy to make, has a beautiful & tasty sauce, and the slow cooked chicken falls off the bone. It’s easy to separate the chicken thigh from the drum – look for the natural indentation in the “knee” where the joint is. Cut through the skin and tendon and either “pop out” the joint or cut through it. Don’t want to cut the chicken leg from the drum? Buy thighs and drums separate and/or use boneless skinless chicken thighs if you don’t want to take the skin off. An extra treat is roasting the chicken skin (use salt & pepper) on a lined baking sheet at 425F for 12-15 minutes or until golden brown. One client calls it “paleo crack”.

INGREDIENTS

6 skinned chicken legs (drums and thighs) 1 tbsp vegetable oil 1/2 cup onion, diced or sliced 1 tbsp garlic, minced 1/2 cup white wine 1 1/2 cans (22 oz.) stewed tomatoes with juices 3/4 tsp dried Italian Seasoning 3/4 tsp salt pinch black pepper 6 cups cooked rice (2 cups uncooked)

DIRECTIONS • • • • •

Cook rice according to package instructions. Salt and pepper skinned chicken. Bring a large pan to medium high heat and add oil. Add chicken when oil is hot. Cook ~ 3-4 minutes on each side or until golden brown. Remove chicken and set aside on a plate. Lower heat to medium and add onions to the pan. Add a little more oil if you need it. Cook ~ 3-4 minutes. Add garlic and cook 1-2 minutes or until fragrant. Add wine, bring to a boil, reduce heat and simmer uncovered ~ 3 minutes. Place chicken back in pan and stir in remaining ingredients. Bring to a boil, reduce heat to a simmer, cover and cook ~ 50 minutes or until chicken is cooked through (165F by a thermometer). Add salt to taste. Happy Eating!

TIPS • • • • •

Love your crockpot? Skip the sear and add all the ingredients in and cook on low 4-6 hours. Chicken skin is greasy. Pull the chicken skin with a paper towel in one hand while grasping the meat with the other hand. Buy 2 1/2 lbs. of boneless skinless chicken thighs if you don’t want to deal with the skin or you don’t like the bones. Why use bone in chicken? It imparts a ton of flavor and texture into the dish. Don’t know what to do with the extra stewed tomatoes that you didn’t use? Freeze them in a Ziploc bag and next time you’ll only have to use 1 can of stewed tomatoes.

20 | Personal Chef


STUFFED PORTABELLA PIZZA MUSHROOMS Cathy Vogt, A Natural Chef, Highland, NY Servings: 5

This is a recipe from my recently published book; Cultivating Joy in the Kitchen: Plant Forward Recipes and Soulful Nourishment. This recipe kid-friendly and a favorite of many of my clients. This recipe is a vegetarian entrée (or can be made vegan with plant based cheese), stores well and can be easily reheated. Portabella mushroom caps make the perfect container to fill and bake. Coat the inside of the mushroom cap with your favorite tomato sauce and top with fresh mozzarella cheese.

• • • • • • • • •

place 5 mushroom caps in roasting pan. Put 2 tablespoons of tomato sauce in each mushroom cap and spread out to cover inside of cap. Slice mozzarella cheese and place ½ of cheese slices on top of tomato sauce. Dice remaining cheese and mix into eggplant filling, add bread crumbs and parsley and stir to combine. Place filling into mushroom caps, dividing evenly between each. Sprinkle tops of mushrooms with parmesan cheese. Bake mushrooms for @ 30 minutes until mushroom has softened and filling is hot. Chef notes & variations: Substitute eggplant for green or yellow summer squash. Serve stuffed mushroom with mixed green salad.

RUTABAGA BAKED FRIES

Corey Reed, The HomeMade Chef, LLC., Lake Mary, FL Servings: 2 I believe that food should always be an awesome experience! I’m always looking to take the flavor of my food to the next level. The Focus is on Taste! Here is a simple fall recipe that my customers are currently raving about! You will swear you were eating Potato French Fries!

INGREDIENTS INGREDIENTS

2 tablespoons Olive oil ¾ cup onion, minced 3 cloves garlic, peeled 2 each @ 5 cups eggplant, peeled and cut into small dice 1 each Portabella mushroom cap, stem removed, and minced 5 each Portabella mushroom caps, stems removed, cleaned ½ teaspoon natural salt ½ teaspoon basil, dry ½ teaspoon oregano, dry 1-1/4 cup Tomato sauce 8 oz. Mozzarella, fresh ½ cup bread crumbs, dry ¼ cup parsley leaves, chopped 2 tablespoon Parmesan cheese, grated

One Rutabaga peeled and cut into medium size fries 2 Tablespoons of olive oil One tablespoon of butter Two or three sprigs of rosemary minced 3 cloves of garlic minced ¼ teaspoon salt ¼ teaspoon fresh ground black pepper

DIRECTIONS • • • • •

Set oven to 400 degrees Mix all ingredients together in a large bowl. Add Rutabaga fries and mix well. Lay Rutabaga fries out on a baking sheet. Bake 30 to 40 minutes or until crispy.

DIRECTIONS • • • • • •

Preheat oven to 350 degrees. Heat 1 Tablespoon of olive oil over medium heat in sauté pan; add onions and garlic and sauté for 2-3 minutes until softened. Add eggplant and a dash of salt and sauté for a few minutes until softened. Add minced mushroom and sauté, season with salt, basil and oregano. Place sautéed vegetables in a bowl, let cool slightly. Drizzle remaining olive oil in bottom of roasting pan, Personal Chef | 21


PEACHES & CREAM BREAD PUDDING Cynthia Ferich, Cynthia Cooks, Charlotte, NC Peach Compote 6 Fresh Peaches, peeled, seeded and sliced 4 Tablespoons unsalted butter 1/3 cup brown sugar, packed 1 teaspoon vanilla extract 1 Tablespoon Limoncello Serve with Cream, Ice Cream or Whipped Cream In a saucepan, melt butter, add sliced peaches and brown sugar. Sauté for approximately 10 minutes on low heat until peaches are caramelized. Add vanilla and Limoncello and sauté for another couple of minutes. Serve warm. Bread Pudding 1 loaf brioche bread 1-quart half & half 10 large eggs (5 whole and 5 egg yolks) 2-1/2 cups sugar 1 teaspoon vanilla extract

DIRECTIONS • • • • • • •

Preheat oven to 350 degrees. Break the bread into chunks and add to a 9 x 13 – inch casserole, buttered. In a saucepan, add 5 whole eggs and separate 5 egg yolks (only) into the saucepan. Add the sugar and cream and whisk while simmering, carefully not to curdle the eggs. Cook until the mixture thickens, coating the back of a spoon. Pour the hot custard mixture over the broken bread pieces and give it a few minutes to absorb. Bake for approximately 30 to 40 minutes. Allow to cool for 15 minutes before cutting into squares.

Note: Place a casserole dish filled with 1” of water under the bread pudding casserole rack to steam – you will yield a better result.

BACON AND CHEESE QUICHE Martha Ruch, Simply Delicious Personal Chef Service, Worcester, MA Makes 1 quiche; may be doubled

A family I have been cooking for weekly since 2007 requests this quiche at least once a month. I suggest heating the entire quiche in the oven, but individual slices may be microwaved at 50% power on a paper-towel lined plate until warm throughout. The crust will not be as crispy though. A spinach salad or fruit salad makes a good side dish.

INGREDIENTS

1 whole wheat pie crust -- I adore the Wholly Wholesome brand, found in the frozen section at most supermarkets 8 slices bacon 2 scallions -- sliced 1 1/2 cups grated cheddar-jack cheese 5 large eggs 1 1/4 cups half and half 1/2 teaspoon salt

DIRECTIONS • •

• • •

22 | Personal Chef

Preheat oven to 375 degrees. Cook bacon until crisp (use skillet or oven method). Transfer to paper towels to drain. Crumble bacon. Sprinkle bacon, then scallions over the bottom of the crust. Sprinkle the cheeses on top of that. Whisk the eggs, half and half and salt in a bowl until blended. Pour the mixture into the crust. Bake until knife inserted in center comes out clean, about 40 minutes. Let quiche stand at least 5 minutes before cutting into 6 wedges for serving.


ALMOND JOY MAKEOVER

Emily Fiala, Fort Worth Food and Wellness, Fort Worth, TX I have had great success with these treats! They are the vegan, healthful version of Almond Joys.

INGREDIENTS

1 C almonds (raw) 1/2 C dates (remove pits) 11/2 tsp maple syrup (optional) 1tsp sea salt 1/2 C shredded coconut raw whole almonds organic milk, dark or vegan chocolate

DIRECTIONS • • • •

In a food process, grind 1 c of almonds, vanilla, dates, syrup and sea salt. Pulse until mixture can be spooned out (slightly sticky). Use small scooper to form balls, press 1 whole almond into each ball. Refrigerate 10-15 minutes. While balls are chilling, melt a few ounces of chocolate in double boiler (bowl over boiling water on stove). Remove chilled ball, and coat each ball with chocolate.

Note: These are also amazing with a tiny sprinkle of pink Himalayan salt on top!

CARROT CAKE BREAKFAST QUINOA BOWL Deb Cantrell, Savor Culinary Services, Fort Worth, Texas Serves: 4

INGREDIENTS

2/3 cup uncooked quinoa 1 ¾ cup unsweetened coconut milk and/or almond milk 3/4 cup grated carrots 1 teaspoon cinnamon 1/2 teaspoon vanilla extract 2 tablespoons maple syrup (for topping) 1 tablespoon almond butter plus more for topping Pinch of Salt 1/4 cup of chopped and toasted walnuts

DIRECTIONS • • • •

In a large saucepan, heat the quinoa and milk over medium heat. Once the mixture starts to simmer, add in the carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally. Add in the almond butter and a pinch of salt. Stir until combined and thickened. Pour the quinoa into four bowls. Top each portion with extra almond butter, maple syrup and toasted walnuts. Personal Chef | 23


CLAM CHOWDER

Heather Zaida, Chef Zaida, Carlsbad, CA Serves 4

INGREDIENTS

1 tbsp extra virgin olive oil 1 carrot, peeled and small dice 2 celery stalks, small dice 1/2 yellow onion, small dice 1 clove of garlic, minced sea salt and cracked black pepper 2 tbsp flour 1 cup cream 1 cup chicken stock 1 can chopped clams, reserve juice 4 purple potatoes, peeled and small dice 1 tbsp flat leaf parsley, minced ½ tbsp thyme, removed from stem and minced

24 | Personal Chef

DIRECTIONS • • • • • • • • • • • • •

In Dutch oven or similar pan, heat Olive Oil Add carrot and twist of sea salt and cracked black pepper, sauté 2 minutes Add celery, sauté 2 minutes Add onion, and twist of sea salt, sauté until onion is soft (2 - 4 minutes) Add garlic, sauté 30 seconds Add flour, cook 2 minutes Slowly stir in cream, until thick Slowly stir in chicken stock, clam juice, potatoes, twist of sea salt and cracked black pepper, reduce heat and simmer Simmer until potatoes are cooked, if chowder becomes too thick add additional chicken stock one ladle at a time Taste and adjust sea salt and cracked black pepper as needed Turn off heat and stir in clams, parsley and thyme

Reheat Directions: Simmer on stove top until hot, usually 5 minutes.


TURKEY BIRYANI

Gaela Witter, Persimmon Personal Chef Service, Portland, OR 4 Servings This is a client favorite especially with the kids. It goes together quickly and is super tasty.

INGREDIENTS

3 tbsp butter 16 ounces ground turkey 3 tbsp curry powder 1 cup frozen peas 1 onion, julienned 6 green cardamom pods 4 whole cloves 1 cinnamon stick, approximately 3” 4 cloves garlic, minced 1 tbsp fresh ginger, minced 1 cup basmati rice 2 cups chicken stock 1/4 cup golden raisins 1/2 cup cashews, roasted 1/3 cup cilantro, finely chopped

DIRECTIONS • • •

• • •

In a Dutch oven, heat 1 Tbs. of the butter over mediumhigh heat. Add the turkey, 1 1 (2 Tbs. of the curry powder, and 1 (2 tsp. salt. Cook, stirring occasionally, and breaking up the turkey until lightly browned and cooked through, 5 to 8 minutes. Transfer to a bowl, stir in the peas, and set aside. Heat the remaining 2 Tbs. butter in the pot over mediumhigh heat. Add the onion, cardamom pods, cloves, cinnamon stick, and 1/2 tsp. salt and cook, stirring frequently, until the onion begins to brown, about 3 minutes. Add the garlic and ginger, and cook, stirring, for 1 minute. Stir in the rice and the remaining 1 Tbs. curry powder. Add the broth and raisins, and bring to a simmer. Turn the heat down to low, cover, and cook until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Discard the cinnamon stick. Fold the turkey mixture, cashews, and cilantro into the rice. Season to taste with salt and serve.

SALMON IN LEMON BRODETTO WITH PEA PUREE Laura Taylor, Honest to Goodness, LLC, Seattle, WA Yield:4 servings Recipe adjusted and courtesy of Giada De Laurentiis

INGREDIENTS

Lemon Brodetto 2 tablespoons olive oil 1 shallot, diced 2 lemons, juiced 1 lemon, zested 2 cups chicken broth 1 tablespoon chopped fresh mint leaves Pea Puree 2 cups frozen peas, thawed (about 10 ounces) 1/4 cup fresh mint leaves 1 clove garlic 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup grated Parmesan Salmon 1/4 cup olive oil 4 (4 to 6-ounce) pieces salmon Kosher salt Freshly ground black pepper

DIRECTIONS •

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Personal Chef | 25


MISS SPINACH All of my clients have nicknames so I can refer to them without compromising their privacy. I also only put them in my cell phone and calendar by initials. I have cooked for famous people and normal ones both. I assume if they want folks to know they have a chef, they can tell them. Some, like “Miss Spinach,” were happy to talk about me and willing to be used as a reference for new clients. Some of my friends and family knew her real name, and got a kick out of her stories or my stories of her.

CHEF STORY

“Miss Spinach” got her nickname from her request to have spinach in some form in every cooking I did for her. I cooked for her at least 126 JENNIFER STERNFELD member since 2001 times. She did have a few favorite dishes that got repeated, mostly riffs on an Indian dish called Dal Nirvana (lentils with spinach, tomatoes and cream). I’m not sure where I found that recipe, but a quick online search came up with several possible hits. I always add a bag of fresh or frozen spinach to mine, for more veggies. She was also fond of other curries, spinach with cheese (usually Italian) or fish with lemon. A week ago, I got a phone call. This phone call was from the niece of Miss Spinach. They called to inform me of her passing. I had just cooked for her on that Tuesday. She had not been her normal chatty self and I left rather early, telling her I would call when she was up to talking longer. I’m still in a bit of shock. I was a part of her life. Feeding someone is very personal. We chatted many hours each cooking after the meals were made and put away. I knew her favorite novels, and had even shared some of my favorites with her. I knew her political leanings and her many travels when she was younger and more fit. Yet I am not family and have little more than memories, and a large pile of menus. This is also my second client gone this year. For the previous one, I was a friend for 20 years (including the 8 when I cooked for her), so the memorial service was at least a bit of closure. I like to think I helped them both, by feeding and nourishing both body and mind. At least for a while, I have Tuesdays free, and I’m sad when I eat spinach.

26 | Personal Chef


Personal Chef | 27


PERSONAL CHEF MAGAZINE provided by the United States Personal Chef Association 7680 Universal Blvd. Ste 550 Orlando, FL 32819

RECIPES IN THIS ISSUE • Almond Joy Makeover p. 23 • Arancino Ripieno con uovo - Arancino-Egg p. 15 • Bacon and Cheese Quiche p. 22 • Beef Bourguignon p. 19 • Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple Sesame Vinaigrette p. 16

• • • • • • • • • Carrot Cake Breakfast Quinoa • Bowl p. 23 • • Charcoal-Roasted Cornish Game Hen on a • Bed of Pan-seared Morels with Crispy Spätzle, Grilled Veggies, and Fresh Mint p. 18 • • Clam Chowder p. 24

28 | Personal Chef

Insalata di riso alla siciliana p. 15 Lonza di maiale tricolore p. 13 Peaches & Cream Bread Pudding p. 22 Rainbow Vegetable Spring Rolls p. 19 Rutabaga Baked Fries p. 21 Salami Turco p. 15 Salmon in Lemon Brodetto with Pea Puree p. 25 Salsa di pistacchio p. 15 Saucy Stewed Tomato & Chicken p. 20 Stuffed Portabella Pizza Mushrooms p. 21 Sweet and Spicy Bacon Wrapped Chicken Tenders p. 16 Turkey Biryani p. 25

Personal Chef Magazine - Fall 2016  

Paola Santagati wins Chef of the Year

Personal Chef Magazine - Fall 2016  

Paola Santagati wins Chef of the Year

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