Saturday, October 29, 2011

Personal Chef Cook Day 05-16-11

Since I am not a big bourbon drinker, I rarely think about cooking with it. The bourbon gives the salmon a deeper depth of flavor and tones down the sweetness of the pineapple juice. 

Here is the picture menu:

Sweet Bourbon Salmon and
Garlic Roasted Asparagus

Vegan Sweet Bourbon Portabella Mushroom Caps and
Garlic Roasted Asparagus

Garden Fresh Chicken Stir Fry over
Rice Noodles

Vegan Garden Fresh Seitan Stir Fry over
Rice Noodles

What is your favorite "spirit" to cook with?

Sunday, October 23, 2011

Cuisine du Jour

I recently hear Mario Balati say, “There are two kinds of people; those who are Italian and those who want to be Italian.”  He was definitely talking about me!

Last month’s Cuisine du Jour Class was with Michelle Bommarito (she is our local Food Network Star).  She had just returned from Florence Italy.  I cannot tell you how excited I was for this class!
When I walked into the class, it smelled like an Italian grandmother’s kitchen.  She started off the class with Fresh Pomodoro Sauce.  This tomato sauce is so good with only seven simple ingredients, yet versatile enough to add different vegetables and meat to make it to your own tastes.  

Michelle Bommarito

Pomodori Crostini

Have you ever had Arancini Di Riso?  They are amazing!  Italian’s do not like to waste food, so they have found creative ways to use leftovers.  You use your leftover Risotto to make balls stuffed with buffalo mozzarella and deep fry them.  She served them in Fresh Pomodoro Sauce.

Arancini Di Riso Risotto in Fresh Pomodoro Sauce

Next she roasted a whole fish.  She cooked it in a Lemon Garlic Sauce and saved half of the sauce to put on the fish when served.  It was flaky, light and perfect with that sauce.

Roasted White Fish with Lemon Garlic Drizzle

The dessert she made was Sicilian Cantuccini or Almond Biscotti and served it with a sweet Italian wine.  It was a match made in heaven.  Unfortunately, the picture I took did not turn out.  So, close your eyes and image smelling the fresh baked Almond Biscotti, now take your biscotti and dunk it into your wine for just a few seconds and take a bite.  Now, wasn’t that divine?
If you need help mastering any recipe, call me.  I can come to your home for a one-on-one cooking lesson.

Thursday, October 13, 2011

Personal Chef Cook Day 05-11-11

On this cook day I went to Greece and Spain with chicken and salmon. This chicken casserole is so simple, yet has loads of vegetables and the lovely undertone of lemon.

I like to change up salmon to embrace flavors from other countries.  This Spanish-Style salmon was a big hit with my clients.

 Here is the picture menu:

Lemon Greek Chicken Casserole

Vegan Lemon Greek Chickpea Casserole

Spanish-Style Salmon with
Roasted Asparagus, Zucchini and Carrots

Vegan Spanish-Style White Beans with
Roasted Asparagus, Zucchini and Carrots

Vegan Lentil and Brown Rice Loaf with
Vegan Mashed Potatoes with Mushroom Gravy

Do you need help getting your family to the dinner table?  Contact me for a quote today.

Wednesday, October 5, 2011

40th Anniversary Party 10-01-2011

I know I have said this many times, but the best part of my job is doing surprise parties.  Seeing people’s faces when I tell them I am cooking for them is so gratifying. 

My client and I have been working on this party for months.  She told me that her mother said, “If you plan on throwing an anniversary party for us, I only want Chef Sherry’s food.”  
So, finally, last Saturday night was the big party.  It was a glamorous celebration with family and friends and I was honored to be serving them. 
Here is the picture menu:
Black Angus Beef Tenderloin served in a
Homemade Parmesan Tartlet Shell
with a Horseradish Cream Sauce

Roasted Figs stuffed with Goat Cheese wrapped in
Prosciutto with a Rosemary Skewer

Greek Kalamata Olive Bites

Spanish Shrimp with a Romesco Sauce

Snow Peas filled with Crabmeat (bottom right)
Smoked Salmon Canapes topped with Tarragon
Mustard Sauce (bottom left)
Granny Smith Apples Slices with Bleu Cheese Mousse
topped with Walnuts and Dried Tart Cherries (middle left)

Baklava Bites

Dark Chocolate Cups with White Chocolate
Vanilla Mousse topped with Raspberry Sauce

Mini Hazelnut Biscotti

All these amazing photos were taken by Starr. 

Tuesday, October 4, 2011

Personal Chef Cook Day 05-09-11

Do you like coleslaw?  There are many versions to match most cuisines.  This week I made it with Jicama.  It is a crispy, sweet, edible root that is used in a lot of mexican dishes.  However, I made this slaw with an Asian flair.

Here is the picture menu:

Vegan Jicama and Ginger Coleslaw

Turkey Sloppy Joe

Vegan Sloppy Joe

Moroccan Spice Chicken

Vegan Moroccan Spice Portabella Mushroom Caps

What is your favorite coleslaw?

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. ...