Wednesday, June 29, 2011

Personal Chef Cook Day 03-23-11

Who doesn't love Baby Back Ribs?  They just speak summer!!

Here is the picture menu:


Baby Back Ribs with Braised Collard Greens


Tofu BBQ Pork with Collard Greens


Balsamic Honey Glazed Chicken


Balsamic Honey Glazed Chicken Tofu



Vegan Four Bean Relish Salad


Turkey Vegetable Lasagna


Vegan Vegetable Lasagna



What is your most loved summer dish?

Saturday, June 25, 2011

Personal Chef Cook Day 03-21-11

Thai food is one of my most desired cuisines, probably because my husband does not like it.  So, as the old saying goes, you always want what you can't have.

Here is the picture menu:


Thai Beef over Coconut Brown Basmati Rice


Thai Beef Tofu over Coconut Brown Basmati Rice


Creamy Skillet Penne with Mushrooms and Asparagus


Vegan Creamy Skillet Penne with Mushrooms and Asparagus


What is your most desired cuisine?


Friday, June 24, 2011

Personal Chef Cook Day 03-16-11

When I go to Whole Foods Market, I always look for new vegan foods to make for my client.  In the freezer section I found vegan crabmeat.  My client told me they would love to have crab cakes for dinner. 

Here is the picture menu:

Crab Cakes



Vegan Crab Cakes


Vegan Potato Salad with Honey Mustard Dressing


Red Fish over Red Beans and Rice


Portabella Mushroom Caps over Red Beans And Rice


Orange-Pineapple Relish for Red Fish


Italian Stuffed Flank Steak
and
Quinoa and Roasted Eggplant Ratatouille


Italian Stuffed Portabella Mushroom Caps
and
Quinoa and Roasted Eggplant Ratatouille


If you want to get out of your dinner rut, let me do the cooking!

Sunday, June 19, 2011

Cuisine du Jour

This past week I attended another great cooking class at Trevarrow, Inc.  This class was taught by Chef Kevin Cronin from Dusty's Cellar / Dusty's Wine Bar in Okemos, and it was called "Fresh from the Farmer's Markets". It was amazing to see and taste all the great foods grown in Michigan.

Chef Kevin started the class with Shrimp Ceviche. He buys shrimp from The Shrimp Farm Market in Okemos. They tasted so fresh and delicious! He also brought in spring garlic, onions, cilantro and tomatoes from Meridian Farmer's Market in Okemos.




The next dish was sautéed Filet of Rainbow Trout topped with a mustard sauce and served with roasted beets and asparagus. This dish was outstanding!! The fish was raised at the Trout Farm in Harrietta. He used mustard from Craig's Hilltop Honey from Lansing to make the sauce. The beets were from Titus Farms in Leslie and the asparagus was grown at Stone Farms in Haslett.




The third dish was Braised Piedmontese Beef Shank from Chapman Farms in Eagle. This breed of beef if from northern Italy and it has one-third less fat and cholesterol than regular beef. He served it over White Truffle Grits. Let me just say that it melted in my mouth. It was divine.




Chef Kevin ended the class with Fresh Goat Cheese Cannoli drizzled in honey. The goat was so mild and delicious. It did not have that tart taste like French goat cheese has. He purchased the goat cheese from Greenbush Farm in Greenbush Township. He also used local honey from Craig's Hilltop Honey in Lansing.




What an amazing cooking class representing the great food of Michigan!

Saturday, June 11, 2011

Personal Chef Cook Day 03-14-11

I love the challenge when my client's ask if I can make their favorite takeout dinners.  This way they can enjoy their "takeout pleasures" with way fewer calories, sodium and fat, but the same great flavors.

Here is the picture menu:
Moo Shu Pork


Crispy Vegetables for the Moo Shu Pork


Calzone (Regular and Vegan)


Grilled Mixed Vegetables


What is your favorite takeout meal to make at home?

Monday, June 6, 2011

Cook Day 03-09-11

Have you noticed the trend of making one vegetarian meal per week?  I have been doing this with my clients, because it's a way to get their kids (and them) to eat more vegetables and whole grains.

Here is the picture menu:


Stuffed Zucchini


Vegan Stuffed Zucchini


Gratin of Scallops Tomatoes Basil and Quinoa



Pork Cutlet with Mustard Cider Sauce and
Garlic French Green Beans and Potatoes



Tofu with Mustard Cider Sauce and
Garlic French Beans and Potatoes


What is your favorite vegetarian dinner?


Friday, June 3, 2011

Cook Day 03-07-11

Did your grandmother or mother ever make you Salisbury Steak?  I find it takes me back to my childhood days.  However, my verison is a little more sophisticated with Madeira Wine Sauce.  It pairs perfectly with the beef.

Here is the picture menu:

Salisbury Steak with Mushrooms and Madeira Wine Sauce with
Polenta and Sweet Potatoes


Salisbury Beef Tofu with Mushrooms and Madeira Wine Sauce with
Polenta and Sweet Potatoes


Chinese Chicken with Peppers and Pineapple


Chinese Chicken Tofu with Peppers and Pineapple


What is your favorite meal from childhood?

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. ...