Today I am sharing with you an image from a recent private chef client I had. I love creating special moments in people’s homes during occasions like anniversaries, baby showers, brunches and many more!
The entre for this client was beef bourguignon ( or beef burgundy). This dish is warm, tender and very hearty. Ingredients include white mushroom, carrot, onion, celery, fingerling potato, red wine, and a bottom round roast of certified angus beef.
For more information on hiring me as a private chef click here.
Thank you for reading and until next time, Cheers!
This weeks blog is short and simple: tomato sauce. Now, we all have our own family recipe’s and there are ba-jillions yes ba-jillions of sauces for you too choose from at the grocery store, but sometimes it’s fun to make one on your own. If you are interested here is my tomato sauce recipe.
This yields about 6 cups of sauce. Can be stored in refrigerator for no more than 3.5 weeks
28 oz cans x2
Method of Prep
Melt butter in pan
add garlic and cook for 3 min
add crushed tomato, tomato paste and spices cook for 5 min
add wine cook for 3 mins
add water and sugar
simmer for 10 min
taste and adjust seasoning to your liking
chop basil and add
cook for 5 mins
As usual thank you for reading, until next time, Cheers!
Recently I have had many orders of the classic chicken piccata. This dish is lemony and bright, perfect for bringing to a party or for dinner. It is pretty fast and can be done in about an hour. I decided to share the recipe with you!
Zest and cut lemons.
Slice chicken breast into thin pieces or save some time and buy already sliced chicken cutlets.
Season chicken with salt and pepper both sides
Pour 1 cup of flour into a bowl and season flour with salt and pepper
In a sauté pan pour about 1 tbsp on olive oil and a half tbsp (1/2tbsp) of butter. Turn heat to medium high.
Take the sliced chicken breast and coat both sides in flour.
Once the butter is melted and the oil butter mixture is hot (about 2 to 3 min) place chicken in the pan and cook for 4 mins on each side flipping only once.
Repeat this step until all the chicken is cooked adding more olive oil and butter between cooking raw chicken.
Once completed cooking the chicken, add about 2 to 4tbsp of flour to the hot pan and make a roux. Make sure the flour soaks up all the oil and butter from the pan.
Using a whisk, slowly add in 1 ½ cups of chicken stock.
Let cook for about 2 mins
Next add in 1 cup of white wine and the juice of 2 lemons.
Cook for about 3 mins
Add in capers and a handful of chopped parsley and cook for another 2 mins.
Finally, pour sauce over chicken and garnish with parsley and lemon zest.
Serve hot. With your choice of rice, pasta, or even potato.
Over the next few weeks I will be sharing with you amazing vegetarian recipes that will take a creative spin on some classics.
The first recipe I have for you I actually made for a client last week and it was yummy! Slightly time consuming in the beginning, but worth the effort.
Here is what you will need:
1 small container of ricotta
10 basil leaves
1 can crushed tomato
1 tbsp. minced garlic
1 cup of shiraz
Before anything, make your tomato sauce. Take the crushed tomato and pour it into a pot on medium high, add garlic and shiraz season with salt and pepper let boil. Once it boils reduce to a simmer for about 10 mins until slightly reduced and turn off heat.
First you will need about 6 zucchini’s, your choice of green or yellow (aka summer squash).
Next cut them into medium thick strips. You should be able to get about 5 strips out of each zucchini.
Now, toss the strips in a bowl with a splash of olive oil, salt and pepper.
After the strips are seasoned, place them in a hot pan and cook on each side for about 2 mins. Flip only once. You want them soft to stuff and roll but firm enough so they don not fall apart.
Cook off all the strips and let them cool, once they are cooled you can stuff them and roll them up. I used ricotta and basil ( but here is a good place to insert your own creative twist)
After you have made your rolls, get a baking pan and pour sauce on the bottom.
Place your rolls on top of the sauce and sprinkle extra cheese on top.
This week has been very busy in a positive way and I hope for all of you as well. I would like to let you all know that a winter menu has been created for customers looking to use my private chef service for upcoming birthdays, anniversaries, special occasions for parties of under 10 people.
If you are interested in viewing the winter menu or have any questions about private chef services, please feel free to contact me!