make it, sauces

Basil Tomato Sauce

Hello Readers, and Happy Monday!

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.

Beautiful basil bunch I found at my local Market basket.

This yields about 6 cups of sauce. Can be stored in refrigerator for no more than 3.5 weeks

Crushed tomato28 oz cans x2
tomato paste1 tbsp
minced garlic1 tbsp
butter2 tbsp
salt1/2 tbsp
pepper1 tsp
paprika1 tsp
dried oregano3 dashes
red wine1 cup
water3/4 cup
sugar1 tbsp

Method of Prep

  1. Melt butter in pan
  2. add garlic and cook for 3 min
  3. add crushed tomato, tomato paste and spices cook for 5 min
  4. add wine cook for 3 mins
  5. add water and sugar
  6. simmer for 10 min
  7. taste and adjust seasoning to your liking
  8. chop basil and add
  9. cook for 5 mins

As usual thank you for reading, until next time, Cheers!

clients, food, meal prep, private chef

Chicken Piccata

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!


Here is a finished chicken piccata for a recent meal prep customer.

MEP

  • Chicken breast
  • Flour
  • Salt/pepper
  • Lemons
  • White wine
  • Capers
  • Parsley
  • Olive oil
  • Butter
  • Chicken stock

MOP

  1. Zest and cut lemons.
  2. Slice chicken breast into thin pieces or save some time and buy already sliced chicken cutlets.
  3. Season chicken with salt and pepper both sides
  4. Pour 1 cup of flour into a bowl and season flour with salt and pepper
  5. In a sauté pan pour about 1 tbsp on olive oil and a half tbsp (1/2tbsp) of butter. Turn heat to medium high.
  6. Take the sliced chicken breast and coat both sides in flour.
  7. 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.
  8. Repeat this step until all the chicken is cooked adding more olive oil and butter between cooking raw chicken.
  9. 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.
  10. Using a whisk, slowly add in 1 ½ cups of chicken stock.
  11. Let cook for about 2 mins
  12. Next add in 1 cup of white wine and the juice of 2 lemons.
  13. Whisk thoroughly
  14. Cook for about 3 mins
  15. Add in capers and a handful of chopped parsley and cook for another 2 mins.
  16. Finally, pour sauce over chicken and garnish with parsley and lemon zest.
  17. Serve hot. With your choice of rice, pasta, or even potato.
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Vegetarian lasagna rolls

Hello Readers and Happy Monday,

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:

  • 6 Zucchini
  • 1 small container of ricotta
  • 10 basil leaves
  • 1 can crushed tomato
  • 1 tbsp. minced garlic
  • 1 cup of shiraz
  • olive oil
  • salt/pepper

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)


Here are the zucchini rolls before baking them with sauce and extra cheese.

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.

Here is the end result!

Thank you for reading, Until next time, Cheers!

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Winter Season Menu

Hello Readers and Happy Wednesday,

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!

Have a great week and until next time, cheers!

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Stuffed French Toast

Hello Readers, and Happy Monday,

French toast, a staple at the breakfast/brunch scene and receives other flavors very well. This particular style of French toast was designed to be tart and sweet. To accomplish that I took texas toast with cranberry relish cream cheese filling, using the cranberry relish recipe from a previous post.

Check out the recipe for this French toast on the From my notebook page.

Cream cheese and cranberry relish getting ready to be blended and used as a stuffing.


Cooking the toast


It is done!
travel, Voyage

Winter Farmer’s Market

Hello Readers and Happy Monday,

This past weekend I had the pleasure of attending the Wayland winter’s farmers market, my mind was blown.

I walked into this tightly packed store filled from ceiling to floor with crafts, food, 50% off Christmas items, clothes, candles, gardening supplies, plants, literally a shoppers dream.

After passing through a narrow hallway crossing the coy pond bridge…video can be found on IG here.

and entered into an extensive and really cool market. I highly recommend if you are in the area to check it out here is the link. 

Thanks for reading and until next time, cheers!