Monday, November 29, 2010

Cook Day 11-15-10

I love stuffing meat with roasted red peppers and caramelized onions.  They just compliment any meat or mushrrom well. 

Here is a picture menu:

Vegan Portabella Mushroom Roulade with Glazed Brussels Sprouts

Turkey Roulade with Glazed Brussels Sprouts

Vegan Skillet Seitan and Brown Rice with Picachios

Skillet Chicken and Brown Rice with Picachios

What do you like to stuff in your meat?  Drop me a post.

Wednesday, November 24, 2010

Cook Day 11-10-10

On this cook day I was experimenting with Miso.  This is produced by fermenting rice, barley or soybeans.  I used a Rice Miso to deepen the flavors of the soup and roasted sweet potatoes.

Checkout the picture menu:

Vegan Miso and Vegetable Soup

Vegan Oriental Tofu with Roasted Sweet Potato with Miso, Orange and Sesame

Oriental Chicken with Roasted Sweet Potato with Miso, Orange and Sesame

Vegan Seitan Tips with Mushroom Sauce

Steak Tips with Mushroom Sauce

What have you made with Miso?  Write a post on your favorite miso recipe

Saturday, November 20, 2010

Cook Day 11-09-10

This day I was cooking for a new client.  I was his wife's birthday present. She wanted me cook two weeks of meals for her family.  I cooked 40 meals on this day.  It was a labor of love.

Here is a picture menu:

Tequila Lime Chicken with Quinoa Pilaf

Chicken in Lemon-Wine Sauce served with French Green Beans

Baked Shrimp in Tomato Sauce with Feta

Lentils and Split Pea Soup

Filet Medallions with Port Wine Mushroom Sauce served with
Garlic Roasted Fingerling Potatoes

They enjoyed all my meals, but did think the Tequila Lime Chicken needed a sauce.  So I made a sauce and surprised them with it.  They are very happy clients.  That is what I live for. :)

What recipe do you make that needs a sauce to take it to the next level?  Please let me know.  I want to hear from YOU!

Monday, November 15, 2010

Cook Day 11-08-10

I enjoy cooking for my Monday client because one is vegan and the others are carnivores.  Turning a recipe into vegan is so easy now because of all the products that are available.
Because I cook fresh dinners for this client, I make two dinners on Monday.  The menu is:
Seitan / Turkey Tamale Pie

Tofu / Chicken Breasts in a Lemon-Wine Sauce served with French Green Beans

                                                                Are you hungry yet?

Sunday, November 14, 2010

Homemade Pasta

I took a Homemade Pasta Class from Chef Lynn a couple of weeks ago.  My mission was to make pasta to order for my clients. 

The first step was to decide what type of flour to use to make the dough.  We used more all-purpose flour than semolina flour to make a tender dough for ravioli.  After four attempts, (because of the humidity in the air), we got it right with adding more semolina.  Chef Lynn wasn't happy, but it was a great learning experience to know how to prepare the dough if conditions are not ideal. 

The feeling of creating was exhilarating!  I loved making the dough from a small square to a long rectangel to fit over the ravioli form.  We stuffed the ravioli with a butternut squash mixture we had prepared earlier.  Chef Lynn also showed me how to put fresh herbs into the dough.  The green striped ones pictured below have tarragon in the dough.  How beautiful are these square pillows of dough?

Next, Chef Lynn made dough with a spinach powder.  Then she put it into her pasta machine.  We made amore noodles and angel hair pasta.

Here is a picture of my homemade ravioli with my homemade pasta sauce.  It was so good!

What homemade pasta dish can I make for you?

Personal Chef Cook Day 05/16/17

Happy Memorial Day!  To all the veterans, THANK YOU FOR YOUR SERVICE. I can't believe it's May 27!  Time is fleeting by too fast. ...