Tuesday, January 31, 2012

Personal Chef Recipe Testing 01-2012

It all started on a lazy Sunday morning.  My husband asked me if I could make him some Roasted Red Pepper Hummus.  I said, "Sure”. Then he asked me to make him some pita bread too.  I said, “I guess so.  I have never made pita bread.  But it can’t be that hard.”
 
Well making the pita bread wasn’t hard, but it was time consuming.  The dough had to rise for 1 hour and 30 minutes.  Then you had to divide the dough into smaller pieces and let it rise for another 30 minutes.  After that you had roll out each piece before you baked them.  What a mess all that flour made in my oven and on my pizza stone.  They were good, but not a good as what you can buy at the grocery store.  But still my husband loved them and he was who I was trying to please.





Since I had to wait for the dough to rise, I decided to make some of Jacques Torres’ Chocolate Chip Cookies.  Have you seen the size of these cookies?  They are three and a half times the size of a normal cookie.  But, they were the best cookies I have ever made!  I am so glad I only made a dozen and froze the rest!



Tuesday, January 24, 2012

Cuisine du Jour

Last week I took another phenomenally cooking class from Trevarrow!  This month’s class was “The Secrets to Braising” with Chef Nate Lewis from Wyndgate Country Club in Rochester.
 
He started the class off with Barbeque Pulled Pork Sandwich with Spicy Red Cabbage Slaw.  They were served on slider buns to show how you could serve them at parties.  They were good and just the right size.

Chef Nate then proceeded with the Red Wine Braised Short Ribs. Next to steak, this is my second favorite beef dish. And you can never go wrong with Horseradish Whipped Potatoes and beef of any kind. I was not sure I would like the Maple Glazed Root Vegetables, because it sounded too sweet. But they had just a hint of maple taste in the background. They were awesome.



For the last dish, Chef Nate made Chicken Cacciatore served over Garlic Parmesan Risotto.  Wow, this dish had amazing flavors and it was so creamy with the risotto.  It was perfect! 

So, tonight I am going to recreate this dish for my husband and see how he likes it.  I'm sure he will love it as much as I did.




 

Sunday, January 22, 2012

Personal Chef Cook Day 06-20-11

I had my first fish taco in Maui.  My husband thought I was crazy, because fish does not belong in a taco.  Well, I have to say it was awesome!  The chef came out to check on us and he made my husband take a bite.  And, now he likes fish tacos.

Anyway, I told that story to my client and she told me to make some for her family on the menu this week.  I used white fish that her husband had caught on vacation.  I have to say, I now have converted them.  Fish does go in a taco.
Here is the picture menu:

Fish Tacos



Vegan Tofu Tacos



Served with Vegan Black Beans and Brown Rice



Turkey Tenderloin with
Quinoa and Spinach with Garlicky Tahini Sauce



Vegan Tofu
with Quinoa and Spinach with Garlicky Tahini Sauce


Please post where you have had a fish taco?

Saturday, January 14, 2012

Personal Chef Recipe Testing 12-11

Today, I decided to look at all the Christmas pictures of my family I took on my camera. And what did I find? Pictures of two recipes I tested last month. I had forgotten all about them. December seems so long ago.

The first recipe I tested was Thai Chicken and Shrimp Soup. To me, chicken and shrimp do not go together.  But, since I love Thai food, I had to attempt to make it.  I now believe chicken and shrimp are meant to be together.  The broth was silky from the coconut milk and the chicken and shrimp were succulent and with the fresh cilantro, it was heaven.



The next recipe was one my sister gave me for a Christmas breakfast, Baked French Toast.  My in-laws were spending the night, but had to leave early the next morning.  It sounded perfect, because you made it the night before and threw it in the oven in the morning.  The only thing I thought the recipe needed was apples.  My husband loves apples, so I put some on top before I added the crumb topping.  It tasted like cinnamon bread pudding with apples and a yummy crunchy topping.  Again, it was heaven.



If you want these recipes, please send me an email at info@chefsherryhall.com.

Wednesday, January 11, 2012

Personal Chef Cook Day 06-08-11

My client says to me, “My kids and my husband would eat your rack of lamb everyday if I would let them.  They just love it.  So, I have to ask you to add to the menu this week.”  I said, “No problem, I will add it to the menu.  And thank you so much for letting me know that.  I am so happy they are enjoying the lamb.”  They are the sweetest clients!

Here is the picture menu:


Roasted Rack of Lamb



with Roasted French Green Beans



Vegan Roasted Tofu with
Roasted French Green Beans


Turkey Roulade with Caramelized Onions and
Roasted Red Peppers and Vegan Baked Beans


Mushroom Caps Roulade with Caramelized Onions and
Roasted Red Peppers and Vegan Baked Beans


Gingered Shrimp over Brown Rice Noodles



Vegan Gingered Seitan over Brown Rice Noodles


Post your favorite meal you make every week.

Wednesday, January 4, 2012

Personal Chef Day 06-06-11

This cook day was a little Italian and Mexican.  The kids love my Spaghetti and Turkey Meatballs and have requested them again.  Then I decided to spice up the Stuffed Zucchini, Mexican style.

I also made some Vegan Chocolate Chip Cookies.  My client said they were awesome!  However, next time I make them, I have to hide them to keep the kids from eating all of them.

Here is the picture menu:

Spaghetti and Turkey Meatballs


Vegan Spaghetti and Seitan Meatballs


Stuffed Mexican Zucchini


Vegan Stuffed Mexican Zucchini



Vegan Chocolate Chip Cookies


Please post your comments.

Personal Chef Cook Day 04/13/17

Happy Spring!  I hope everyone is having a great weekend.  The weather here is perfect. So, I didn't post too much lately.  The last t...