Sunday, November 2, 2014

Personal Chef Cook Day 10-27-2014

My new client does not like processed meats.  I can understand that, they are loaded with chemicals.  So, I got a book on charcuterie and started on this wonderful adventure of making sausages.  

If you have ever purchased Andouille or chorizo sausages, you know they are good.  But when you grind your own fresh pork and add all the right spices, they are out-of-this-world!  You won't see me buying sausages again.  

My client loved my Shrimp and Andouille Sausage Gumbo!




I would love to hear from you.  What sausages have you made?

Sunday, September 7, 2014

Prosciutto 09-2014

Happy Fall!

Our prosciutto is done curing.  This is the best one yet.  Look at how beautiful the meat is.  It is perfect!!


Prosciutto Leg 2014

Wednesday, April 2, 2014

Personal Chef Recipe Testing 04-2014

Happy Spring Everyone!

It seems most of my clients request low calorie dinners right after the holidays. However, they want the meals made from real ingredients, not from low-fat or non-fat products (too much sugar and chemicals).


The most requested dish is Fettuccine Alfredo.  Let face the facts, it is good and silky because of the fat.  Cream, butter and cheese.

These past couple of months I have been testing all the different ways to replace the fat, but none of them tasted right or had the silkily consistency.  I thought I was doomed.

Then I found Chef Rocco DiSpirito.  He is a genius on making low-fat versions with real ingredients.  My clients love every dish I have made from this cookbooks, especially the Fettuccine Alfredo.


Low-Fat Fettuccine Alfredo


What dish have you transformed?  Please leave me a post.



Monday, January 27, 2014

Prosciutto Class 2014-01-26

My husband and I took our third prosciutto class yesterday.  We love being part of a large Italian family for a day.  This year we add a pork loin that is done the same way as the prosciutto, but is ready to eat in half the time.  Can't wait for Easter to get here!


Trimming the Prosciutto


Trimming with Mr. Prosciutto


Salting the Prosciutto


Salting the Pork Loin


Prosciutto with Salt Removed


Peppering the Prosciutto


Prosciutto Hanging Room

I would like to hear from you.  Please post if you have dry-cured meat.   











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. ...