Hello readers, and Happy June! We have released our summer menu and are very excited to be able to source from local farms and business. We have consciously created our menu to highlight local produce and give you healthy, nutrient full meals. If you would like to receive our menu please reach out via the contact page and we will send it to you.
I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.
To make this soup you will need:
24 oz crushed tomato
14 fresh basil leaves
16 oz of heavy cream( cashew or coconut milk are great alternatives)
3 celery stalks
1 large carrot
half of a yellow onion
half a stick of salted butter
salt and pepper to taste.
2 Large soup pots
2 dried bay leaves
Rough chop all vegetables
In a large soup pot, melt butter and sauté onions
Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
Remove bay leaves and save for later
Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
Repeat step 6 until all of your soup is blended.
Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
Serve hot! Can be stored up to 4 days in refrigerator.
Today, people are becoming more aware of their bodies, and foods that make them feel their best. Sometimes, that means substituting traditional ingredients, for new ones. When it comes to baked goods, this can get really tricky, especially if you are trying to stay away from processed ingredients and make things taste as normal as possible.
There are many chefs who trying to help this issue and are focusing all their talents on finding yummy solutions. Admittedly I have just begun to look for alternatives that are natural, and unprocessed. I finally was able to perfect a recipe last weekend.
For chewy fudge brownies, you will need flaxseeds, cocoa powder, baking soda and a secret ingredient..
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This holiday season give the gift of food! Have you been having a hard time thinking of gift for your extra busy loved one? Do you have a friend who is ready to dedicate more time to their business or work, but is worried about having enough time to cook dinner for their families? Is your sister getting married soon and you want to find a way to ease her load during the planning stage?
A gift certificate to a private chef service may be just the the your loved one needs this holiday holiday season. The gift can be used on a any of our services including meal prep, a private event, or even on a catered event!
We believe in utilizing local produce and ingredients as much as possible for our services. We want your food to be as nutritious and delicious as it can be. Please reach out to us with any questions you may have and have a joyful holiday season!
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!