Hey all,
So while I wait for the new restaurant to open. I am doing side work as a private chef. If any of you need advice please ask . I am still doing the Talk to Chef system as well as using Thumbtack in the Utah area for picking up events. Check it out at Thumbtack.com and look me up. If you have had my food in the past, please leave a review of how I am doing.
Thanks
Review for Thumbtack
Cream Puffs
These are french vanilla filled puffs
Saturday, May 30, 2015
Friday, May 1, 2015
Biscuits
Biscuits every where and which do I eat? That is the all timing question. I have been recipe testing biscuits and would like to share a few of the biscuits I have tested out. They are a good dense biscuit that you would use for biscuits and gravy. Still working on the that perfect one that I need for my project. In the mean time I can share my exploits with my readers, if you all are still there.
Credits go to a book called Southern Biscuits by Nathalie Dupree
Sour Cream Biscuits
2 1/4 cup self rising flour
1 1/4 cup sour cream divided
Softened butter for brushing
Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour. Lightly sprinkle a board or clean surface with some of the reserved flour. Turn the dough out on the board and sprinkle the top of the dough lightly with flour. Fold in half and pat out into a 1/3- 1/2 inch thick round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into 3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes. After 4 minutes rotate pan,check to make sure that the bottoms are browning as well. Continue baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.
Credits go to a book called Southern Biscuits by Nathalie Dupree
Sour Cream Biscuits
2 1/4 cup self rising flour
1 1/4 cup sour cream divided
Softened butter for brushing
Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour. Lightly sprinkle a board or clean surface with some of the reserved flour. Turn the dough out on the board and sprinkle the top of the dough lightly with flour. Fold in half and pat out into a 1/3- 1/2 inch thick round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into 3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes. After 4 minutes rotate pan,check to make sure that the bottoms are browning as well. Continue baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.
Friday, March 27, 2015
Gluten Free Bread
Seeing the posts on facebook about how unhealthy food can be or that some one isn't posting healthy enough food makes me want to post a few recipes. As a chef, we are taught many recipes. When cooking first became big and Auguste Escoffier and Julia Child started doing recipes, they were rich and had butter and a lot of salt. That was the way of cooking then. People didn't care so much about their health. Now today, people are so much more health conscious. There are certain diseases that involve food intolerance. I am a chef because I love to cook. If that means changing a much loved original recipe so that someone with an intolerance can experience that same great dish, so be it. Food is an international language, people need not to judge people because of what they post. If you don't like the recipe, change it, make it your own .
That being said, my little cousin can't have gluten. So I am posting some recipes that he might be able to use. They are gluten free, just don't know if he will like them . I hope that others can also use these.
Sandwich Bread
3 cup GF flour blend. ( I posed the blend in a prior posting)
2 pkgs (1/4 oz) active dry yeast
2 tsp xanthan gum
1 tsp salt
1 cup warm water , plus additional as needed
2 eggs
1/4 cup vegetable oil
1 tbsp honey
1 tsp cider vinegar
line a 9x5 loaf pan with foil. dull side out. Extend sides of foil 3" over sides. Spray with non stick cooking spray and then dust with flour blend.
Whisk 3 cups flour blend, yeast, xanthan gum, and salt in a large bowl of stand mixer. Whisk 1 cup warm water, eggs, oil, honey, and vinegar in a medium bowl until well blended.
Add oil mix to flour mix. Beat a low speed with paddle attachment until batter is smooth, shiny and thick. Add 1tbsp water at a time, if necessary. Beat at med- high speed about 5 minutes. Scraping sides of bowl.
Spoon batter into prepared pan. Cover with lightly oiled plastic wrap; let rise in a warm place for 30 minutes or until the batter reaches the top of the pan. Pre heat oven to 375 degrees F.
Baker 30-50 minutes or until bread sounds hollow when tapped. Internal temperature should be 200 degrees F. Remove to wire rack to cool
Yes, bread can sound hallow. Its weird hearing it at first, but its like a "thunk" Do take it out of the loaf pan, if you don't the sides become soggy and do not support the weight of the bread. Let it sit for 5 min out of the oven, the dump on to a wire rack so that if firms up.
Happy Cooking
That being said, my little cousin can't have gluten. So I am posting some recipes that he might be able to use. They are gluten free, just don't know if he will like them . I hope that others can also use these.
Sandwich Bread
3 cup GF flour blend. ( I posed the blend in a prior posting)
2 pkgs (1/4 oz) active dry yeast
2 tsp xanthan gum
1 tsp salt
1 cup warm water , plus additional as needed
2 eggs
1/4 cup vegetable oil
1 tbsp honey
1 tsp cider vinegar
line a 9x5 loaf pan with foil. dull side out. Extend sides of foil 3" over sides. Spray with non stick cooking spray and then dust with flour blend.
Whisk 3 cups flour blend, yeast, xanthan gum, and salt in a large bowl of stand mixer. Whisk 1 cup warm water, eggs, oil, honey, and vinegar in a medium bowl until well blended.
Add oil mix to flour mix. Beat a low speed with paddle attachment until batter is smooth, shiny and thick. Add 1tbsp water at a time, if necessary. Beat at med- high speed about 5 minutes. Scraping sides of bowl.
Spoon batter into prepared pan. Cover with lightly oiled plastic wrap; let rise in a warm place for 30 minutes or until the batter reaches the top of the pan. Pre heat oven to 375 degrees F.
Baker 30-50 minutes or until bread sounds hollow when tapped. Internal temperature should be 200 degrees F. Remove to wire rack to cool
Yes, bread can sound hallow. Its weird hearing it at first, but its like a "thunk" Do take it out of the loaf pan, if you don't the sides become soggy and do not support the weight of the bread. Let it sit for 5 min out of the oven, the dump on to a wire rack so that if firms up.
Happy Cooking
Friday, March 20, 2015
Swiss Chicken
Searching threw the numerous posts on Pinterest, looking for an idea for dinner. I come across someones version of Swiss Chicken. I figured I would give it a go and see how it would come out. Its a hit with my family. The best part is that you can make this ahead of time and freeze it for a later time that you want a dinner just to heat and eat. I have taken the recipe and make a few changes to it so that it has a little better flavor. Its ok to use some canned products but you have to have food that tastes good.. The canned soup just has a blah taste and makes the dish boring.
4-5 (16oz/1lb) chicken breasts
pinterest says to use canned chicken, which I am against.
1 can of condensed chicken soup
1/2 cup of milk
pinterest said 1/4 cup
6-8 slices of Swiss cheese
I would try Munster, or Pepper Jack depending on how much flavor
1-2 tsp garlic powder
1/4 -1/2 cup bacon bits
1 box of stuffing mix
1/2 tbps butter or more
Make sure that you spray your pan before placing food in it. Saves on cleaning time, unless you use a disposable pan.
Place the chicken breast in first. Then in a separate bowl combine the soup, milk and garlic powder and stir until spreadable. You want to be able to pour it and spread it with a spatula. I added a little Sandwich sprinkle ( penzey's spices) for some extra added flavor. Then layer the cheese over the chicken. Spread/ pour the soup mix over the top of the cheese. Finally add the boxed stuffing mix. I would prefer my own stuffing mix,but you can get just the bread crumbles and use those if you do not want the flavored mix. Melt the butter for about 15-20 in the microwave and then pour it over the stuffing mix and add the bacon crumbles.
At this point you can either freeze it or cook it. If your cooking it, pre heat the oven to
350 degrees. Cook the Swiss Chicken for 60 minutes, until a thermometer comes out reading 165 degrees F let rest 5 minutes and serve.
Happy Eating
4-5 (16oz/1lb) chicken breasts
pinterest says to use canned chicken, which I am against.
1 can of condensed chicken soup
1/2 cup of milk
pinterest said 1/4 cup
6-8 slices of Swiss cheese
I would try Munster, or Pepper Jack depending on how much flavor
1-2 tsp garlic powder
1/4 -1/2 cup bacon bits
1 box of stuffing mix
1/2 tbps butter or more
Make sure that you spray your pan before placing food in it. Saves on cleaning time, unless you use a disposable pan.
Place the chicken breast in first. Then in a separate bowl combine the soup, milk and garlic powder and stir until spreadable. You want to be able to pour it and spread it with a spatula. I added a little Sandwich sprinkle ( penzey's spices) for some extra added flavor. Then layer the cheese over the chicken. Spread/ pour the soup mix over the top of the cheese. Finally add the boxed stuffing mix. I would prefer my own stuffing mix,but you can get just the bread crumbles and use those if you do not want the flavored mix. Melt the butter for about 15-20 in the microwave and then pour it over the stuffing mix and add the bacon crumbles.
At this point you can either freeze it or cook it. If your cooking it, pre heat the oven to
350 degrees. Cook the Swiss Chicken for 60 minutes, until a thermometer comes out reading 165 degrees F let rest 5 minutes and serve.
Happy Eating
Tuesday, March 10, 2015
Yea, 200 ..
I have finally reached my 200 post on here. Its taken a few years but I want to get better at posting. It seems that I need to have more recipes and food facts for everyone to read about . Along with the time to sit and write about it all . Thank you everyone who has read me and keeps reading me when I have the crazy times to sit down and post food. March is Pi month . I will make an effort to post pie recipes this month and have yummy treats for all of you..
Happy Eating.
Happy Eating.
Gluten Free Pizza
Its been awhile since I have posted. I have working hard on my degree with creating menus and recipes. Nutrition class has been a challenge. Today I have been working on a gluten free pizza dough. I thought of doing this for my little cousin who can't have any kind of gluten. There are many new foods these days that have taken in the sensitivity to those who are gluten free.
Happy Eating
GF Pizza
1 ¾ cup GF flour blend (I will
include the one I used at the end of recipe) plus additional for surface
working
1 ½ cup white rice flour
2 tsp sugar
1 package of active dry yeast
1 ½ tsp salt
1 ½ tsp Italian seasoning
1 tsp baking powder
½ tsp xanthan gum
1 ¼ cup warm water about 100 degrees
2 tbsp olive oil
Topings : homemade or GF pizza
sauce, fresh mozzarella cheese, fresh basil, fresh vegetables
Directions:
Whisk flour blend, 1 ½ cups rice
flour, sugar, yeast, salt, Italian seasoning, baking powder and xanthan gum in
a large bowl of a stand mixer. Add warm water, slowly and beat on low speed. A soft dough should
form. Add oil and beat 2 min more.
Turn dough one on floured surface
and knead about 2 -3 minutes and form in to ball.
Pam Spray a bowl and place dough in
a bowl covered and let rest for 30 minutes in a warm place. Dough should double in size.
Preheat oven to 400 degrees and line
pizza pan with parchment or foil. Punch down dough, and place in center of pan
and spread out. Dough should be about
1/8 “ thick.
Bake 5-7 minutes or until crust just
begins to brown.
Top crust with pizza toppings and
cheese. Bake 10-15 minutes until cheese is melted and crust is slightly brown.
GF Flour Blend
1 cup brown rice flour
1 cup sorghum flour
1 cup tapioca flour
1 cup cornstarch or arrowroot
¾ cup Chickpea flour
1/3 cup instant mashed potato flakes
This makes about 5 cups of blended
flour
Happy Eating
Monday, January 12, 2015
Spiced Fruit Stuffing with Pork Chops
This is what I am making for dinner tonight. I will attach a photo later after I plate it pretty.
Another crock pot recipe that takes a little bit of prep but smells delicious coming from my crock pot. We are pork lovers in this family. Very busy family as of late with training a new puppy along with other activities around the house with the kids. Once the stuffing mix is all together its very easy to throw into the crock pot and go.
1 cup of diced dried fruit and raisin mix ( just used the dried fruit I had around the house)
1 cup chicken broth
1/2 cup apple juice
3 tbsp margarine or butter
1/4 tsp cinnamon ( I used 2 tsp)
1/8 tsp nutmeg ( I used 1 tsp)
1 - 6oz pkg herb seasoned stuffing mix
1- 4oz boneless pork loin chops about 1/2" thick ( I used the pork should blades I had)
1/8 tsp salt
1/8 tsp pepper
In a large sauce pan combine dried fruit, broth, 1/4 cup apple juice, margarine , cinnamon, nutmeg. Bring to a boil, stir in stuffing mix Remove from heat.
Arrange pork chops in bottom of 4 qt slow cooker. Pour remaining 1/4 cup of apple juice over pork. Sprinkle with salt and pepper.Top with stuffing mixture.
Cover, cook on low setting for 5-6 hours.( My slow cooker is weird it cooks fast so it cooks for me in about 4 hours)
Remove stuffing from cooker, place in serving bowl, stir gently, serve with pork
Post picture later
Happy Eating.
Another crock pot recipe that takes a little bit of prep but smells delicious coming from my crock pot. We are pork lovers in this family. Very busy family as of late with training a new puppy along with other activities around the house with the kids. Once the stuffing mix is all together its very easy to throw into the crock pot and go.
1 cup of diced dried fruit and raisin mix ( just used the dried fruit I had around the house)
1 cup chicken broth
1/2 cup apple juice
3 tbsp margarine or butter
1/4 tsp cinnamon ( I used 2 tsp)
1/8 tsp nutmeg ( I used 1 tsp)
1 - 6oz pkg herb seasoned stuffing mix
1- 4oz boneless pork loin chops about 1/2" thick ( I used the pork should blades I had)
1/8 tsp salt
1/8 tsp pepper
In a large sauce pan combine dried fruit, broth, 1/4 cup apple juice, margarine , cinnamon, nutmeg. Bring to a boil, stir in stuffing mix Remove from heat.
Arrange pork chops in bottom of 4 qt slow cooker. Pour remaining 1/4 cup of apple juice over pork. Sprinkle with salt and pepper.Top with stuffing mixture.
Cover, cook on low setting for 5-6 hours.( My slow cooker is weird it cooks fast so it cooks for me in about 4 hours)
Remove stuffing from cooker, place in serving bowl, stir gently, serve with pork
Post picture later
Happy Eating.
Cowboy beans
This recipe is from the current place I work. I have yet to try it because there is so much sugar in it for me. I have cut down the quantities so that it could be made in a home kitchen. The original recipe is for a half hotel pan which is 8"x6"x6". The home size would fit a 2qt sauce pan maybe.
Cowboy beans
2 cans of butter beans, drained
2 cans of red kidney beans, drained
1 large can of bushes baked beans
1 cup of granulated sugar
1/2 cup of brown sugar,packed
1/2 cup ketchup
1/2 cup molasses
1 lb of bacon, diced in 1" pieces and made crispy
1-2 lbs of ground beef cooked
1 medium yellow onion small diced
1-2 tps ground mustard
1 tsp salt
1 tsp pepper
Mix all ingredients together in a large bowl. dump into a large baking dish and bake at 350 F degrees until heated through. Then serve.
That is it. It is that simple for this recipe. If anyone makes it please let me know how it is.
Happy Eating
Cowboy beans
2 cans of butter beans, drained
2 cans of red kidney beans, drained
1 large can of bushes baked beans
1 cup of granulated sugar
1/2 cup of brown sugar,packed
1/2 cup ketchup
1/2 cup molasses
1 lb of bacon, diced in 1" pieces and made crispy
1-2 lbs of ground beef cooked
1 medium yellow onion small diced
1-2 tps ground mustard
1 tsp salt
1 tsp pepper
Mix all ingredients together in a large bowl. dump into a large baking dish and bake at 350 F degrees until heated through. Then serve.
That is it. It is that simple for this recipe. If anyone makes it please let me know how it is.
Happy Eating
New Year New Food
I didn't make my 200 posts by the end of 2014. That falls on me for not being consistent with writing or having the time to keep up with blogging. Trying to find my way in the culinary world and where I belong in life.
Ate a Chinese fortune cookie today "if you feel you are right, stand firmly by your convictions." I usually do but I found having to keep a job here in Central Wisconsin. I have to dumb down my standards because of the type of owners here. They all think they know better and serve food that they think is good. One guys prices are high for mediocre food. One guy served everything frozen and canned and said that the customers didn't know any better so its ok. Its not ok. Chef Katie would be kicking my ass if she had seen half the stuff here. I can just hear her now.
Central Wisconsin is not the place to go for good food. People are mean, cheep, and cut corners at every turn. I am stuck here for now. So I dumb down what I do, to get a pay check and make it. I wish I could be a private chef here and make better money, but people are too cheep thanks to the restaurant owners, supper clubs and other places that make it that way.
This year I want to focus more on better food, writing more, and sharing the food I love. Ill even share the cut corners that the places I have worked use. This is all in hopes that I get more people to read me and share me. I know I am good at cooking food. I need to validate it for myself. I have yet to be able to do that. I had my cake business threatened by a local, who turned me over to the state. I got lucky and a warning to shut down or get fined. So my confidence in being a great chef and cook has been shaken.
Thank you to the few readers who have listened to me and read me. It is appreciated that there is some one out there who reads. I hope to have more for you to read in the future..
Happy Eating
Chef Lisa
Ate a Chinese fortune cookie today "if you feel you are right, stand firmly by your convictions." I usually do but I found having to keep a job here in Central Wisconsin. I have to dumb down my standards because of the type of owners here. They all think they know better and serve food that they think is good. One guys prices are high for mediocre food. One guy served everything frozen and canned and said that the customers didn't know any better so its ok. Its not ok. Chef Katie would be kicking my ass if she had seen half the stuff here. I can just hear her now.
Central Wisconsin is not the place to go for good food. People are mean, cheep, and cut corners at every turn. I am stuck here for now. So I dumb down what I do, to get a pay check and make it. I wish I could be a private chef here and make better money, but people are too cheep thanks to the restaurant owners, supper clubs and other places that make it that way.
This year I want to focus more on better food, writing more, and sharing the food I love. Ill even share the cut corners that the places I have worked use. This is all in hopes that I get more people to read me and share me. I know I am good at cooking food. I need to validate it for myself. I have yet to be able to do that. I had my cake business threatened by a local, who turned me over to the state. I got lucky and a warning to shut down or get fined. So my confidence in being a great chef and cook has been shaken.
Thank you to the few readers who have listened to me and read me. It is appreciated that there is some one out there who reads. I hope to have more for you to read in the future..
Happy Eating
Chef Lisa
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