Sunday, August 28, 2011

Cuisine du Jour

I was reviewing my very long to do list and realized I never shared the cooking class from July at Trevarrow.

Chef Steve Allen does a "Down on the Farm" class, because he runs a farm at his home, besides being co-owner of Steve and Rocky's in Novi. 

The class started with a Roasted Range Chicken stuffed with Brie and Mushrooms.  And of course, Chef Steve used a chicken from his farm (the are the best organic chickens I have ever tasted and they weigh in at 8 to 9 pounds!).  This was so unique putting the Brie and Mushrooms under the skin.  It tasted divine.

Roasted Range Chicken stuffed with Brie and Mushrooms

The next dish was my favorite of the whole class.  Heirloom Tomato Salad with Vidalia Onions, Gorgonzola, Cucumber and Pickled Garlic.  It was so fresh and light.  And the best part was how the heirloom tomatoes tasted so well with the pickled garlic.  Of course, Chef Steve brought is own picked garlic (he also showed us how to make it).

Heirloom Tomato Salad with Vidalia Onions,
Gorgonzola, Cucumber and Picked Garlic


Next, he made a Rocky's Caesar Salad with a Sundried Tomato Tapenade.  It was a favor explosion of goodness.  He also made a fabulous Caesar Dressing.

 
Rocky's Caesar with Fresh Romaine Hearts,
Sundried Tomato Tapende and
Homemade Caesar Dressing.


Now I am waiting patiently for my heirloom tomatoes to ripen so I can add my pickled garlic and make that wonderful salad again.


Tuesday, August 23, 2011

Personal Chef Cook Day 04-20-11

Tried a new vegan recipe with Phyllo.  I was so happy that my clients’ family loved it too!

Here is the picture menu:

Vegan Phyllo Vegetable Pie


Rib Eye Steak and Stuffed Baked Potato


Vegan Baked Tofu and Stuffed Baked Potato


What is the latest new recipe you have tried?

Friday, August 19, 2011

Personal Chef Cook Day 04-18-11

On this cook day I went to Morocco.  They use warm spices like cumin, turmeric, and cinnamon to make a dish so flavorful.

Here is the picture menu:

Moroccan Lemon Chicken


Vegan Moroccan Lemon Portabella Mushroom Caps


Served with Vegan Farro Salad


Spaghetti and Turkey Meatballs


Vegan Spaghetti and Seitan Meatballs


Please tell me your favorite Moroccan dish to cook?


Tuesday, August 16, 2011

Canning Pickled Garlic

I have recently discovered pickled garlic.  It was so wonderful in an Heirloom Tomato Salad with Vidalia Onions, Gorgonzola and Cucumbers.  I just had to make some today, so when my heirloom tomatoes are ripe, I can recreate that salad again.



Pickled Garlic


What is your favorite pickled vegetable?



Sunday, August 14, 2011

Personal Chef Cook Day 04-13-11

I love the days when I cook salmon for my clients. Why?  Because I always make some for me! My husband does not like salmon and I never get to eat it unless we eat out.  Yum to Salmon!

Here is the picture menu:

Asian Salmon served over Asian Bulgar Pilaf


Vegan Asian Tofu served over Asian Bulgar Pilaf


Roasted Rack of Lamb


Vegan Roasted Portabella Mushroom Caps



Vegan Whole Wheat Couscous with Roasted Peppers and Chickpeas


What is your favorite fish meal?

Thursday, August 11, 2011

My Garden 2011

My gardens are my sanctuary.  I feel like the world stops when I am among my flowers, herbs and vegetables.  It's my quiet time to reconnect to the earth. 

Garlic Chives


Sage


First Harvest


Cooking Down Red Raspberries


Red Raspberry Jam


What is growing in your garden?


Sunday, August 7, 2011

Personal Chef Cook Day 04-11-11

I really enjoyed making the menu.  The Stuffed Turkey Roulade is awesome.  My client’s husband told me he despised meatloaf.  This version is stuffed in the middle with caramelized onions, roasted red peppers and topped with barbeque sauce.  He loves it!

Here is the picture menu:

Stuffed Turkey Roulade with Homemade Vegan Baked Beans


Vegan Stuffed Portabella Mushrooms with
Homemade Vegan Baked Beans


Honeyed Chicken with Mashed Sweet Potatoes


 Honeyed Seitan with Mashed Sweet Potatoes





Add a comment if you like or dislike meatloaf.  Thanks

Friday, August 5, 2011

Birthday Dinner Party 07-29-11

Being hired to cook for a dinner party that is a birthday celebration is the BEST! I love being the "present." Nothing makes me more excited than to make people happy with my food.

Here is the picture menu:


Simple Salad with a
Homemade Shallot Vinaigrette


Peeling Yukon Gold Potatoes for
Roasted Garlic Mashed Potatoes

Beef Wellington


Plating Dinner


The Dinner Plated


For dessert, I made a luscious Lemon Custard Souffle (and we forgot to take a picture of them).  I made them in small canning jars.  They were so cute!  Oh, well.

Before I end this blog, I have to thank Starr for taking these great pictures for me.  She is so talented with a camera.

I love my job! :)

Monday, August 1, 2011

Personal Chef Cook Day 04-06-11


I have the best clients in the world because they like to try practically every new recipe I put on the menu. You have to remember my goal; you will never eat the same meal twice, unless you request it.

Here is the picture menu:

Smothered Chicken in
Mixed Mushroom Gravy and Mashed Potatoes



Vegan Smothered Seitan in
Mixed Mushroom Gravy and Mashed Potatoes


Black Bean Burritos


Vegan Black Bean Burritos


Organic Beef Patty


Ultimate Vegan Veggie Burgers

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. ...