blackberry empanadas

my husband was away last weekend, and i decided to get in the kitchen and create (after watching 2 movies on lifetime and about to start my 3rd, i thought i needed to be a bit more productive). as i've told you before, i don't eat sweets often. so that means i don't bake. i will bake an apple pie or a cheesecake from time to time, but a holiday is usually the reason. i found a recipe online that looked easy to make, so i decided to give it a whirl. out came the flour, butter, salt and water. that's it, all made in a food processor! 2 1/4 cups of all purpose flour, 2 sticks of cold butter (oh hush, i was bored), 6-8 tablespoons of cold water and a pinch of salt. throw it in the food processor and you have homemade dough! this makes 2 pie crusts. i knew i wasn't going to make a whole pie, i just wanted to try something with the beautiful dough i just made, so i thought about individual, bite size empanadas. i really like small desserts. for these, i just mixed some blackberries with lemon zest and a spoonful of sugar and flour. used a 3" round cookie cutter and filled it with my mixture. (just to give you a reference of size - only 2 blackberries fit in the crust) brushed an egg wash on top and a sprinkle of sugar. baked them at 400 degrees for about 12 minutes.  if you only eat one, what's the harm, right?  i made eight, but i also ate eight.  had to have been the boredom...
by the way, check out one of my favorite blogs - www.bondstreetbakery.com, this chick can bake!

roasted tomato basil soup

this will blow your mind.  not the soup,(even thought it was very good) but what i am about to tell you. i decided to make a batch of tomato and basil soup for my clients to have around for a few days.  i got off to a late start and was getting pretty hungry myself.  i came across an "organic tomato and basil soup" while i was at the market.  i bought it.  even though i was making my own, it would not have been ready in time for lunch, and  i get grumpy when i'm hungry (my husband calls it mean).  when i got home i looked on the back of the soup to see the ingredient list.  i rarely (pretty much never) buy "premade" food. lesson learned, look before you purchase.  i could not believe how much crap was in this "organic soup".  it was disgusting.  bare with me on this and let me list all the ingredients, there are a lot of them.  then compare it to the one i made.  i hope it turns your stomach as it did mine.

ingredients: tomato juice from concentrate (water, tomato paste, evaporated cane juice, basil), milk, diced tomatoes in juice (tomatoes, tomato juice, sea salt, calcium chloride, citric acid), cream, tomato paste, vegetable base,(vegetables and concentrated vegetables[carrots, celery, onion, and tomato], salt, autolyzed yeast paste, cane sugar, soy sauce (water, soybean, salt, alcohol), maltodextrin, natural flavor, potato starch, autolyzed yeast extract, dried onion, dried garlic and spice, canola oil, water, wheat flour, evaporated cane juice, cornstarch, cultured dextrose on maltodextrin, basil, garlic, salt, tamari soy sauce (water, soybeans, salt, alcohol), citric acid, spices.  phew.  what the heck is maltodextrin and autolyzed yeast paste?  not to mention alcohol?

my ingredient list:  roma tomatoes, olive oil, onions, garlic, canned plum tomatoes, fresh basil, fresh thyme, chicken stock, red pepper flakes, salt and pepper.

the original recipe can be found here.  i used only 3 tablespoons of olive oil in my recipe and no butter.  i also put everything in a blender for a smooth consistency, and removed the seeds from the roma's before roasting.  the photo is before i blended it.

which one would you want to eat?

chicken paillards

i always try to cook for my clients economically. just because they are paying for my services, doesn't mean i can be irresponsible with their money. i generally go to the market every morning, but there are times when i don't always use everything i bought that day. today for instance, i had an avocado, grape tomatoes and some cucumbers in my fridge. it's been a while since i have cooked chicken so i thought a chicken paillard (basically a thinly sliced chicken breast), topped with a fresh "salsa" would be nice. it was a beautiful, sunny, breezy day out, and it just seemed to suit. i marinated a few chicken breasts, which i halved horizontally, in fresh basil,oregano, parsley and garlic. i grilled and topped them with fresh grape tomatoes, cucumbers, avocado, basil, lemon zest, and juice, and a sprinkle of salt and pepper. simple, easy and delicious. i find that simple and fresh is always better.  this photo might not do it justice, but how bad could it be??? 

a simple salmon supper

 this is a very easy supper to put together.  it's light, but still hearty and it has wonderful flavors.  you start by boiling some whole wheat pasta - for a serving of four use only 1/2 pound.  this is not a pasta dish, per se. wash a dry some baby spinach, put a big handful, about 2 cups per serving in a shallow bowl.  while the pasta is cooking, grill your salmon, just salt, pepper and a touch of olive oil.  toss the cooked pasta in a bowl with one clove of minced garlic, 2 tablespoons of olive oil, salt and pepper. toss in 3 tablespoons of capers, the zest and juice of one lemon, and a 1/4 cup of chopped basil.  toss to combine.  put pasta on top of spinach and finish with piece of grilled salmon. i love this meal.  when i feel like eating substantially (which is pretty much always), but don't want to have that over the top feeling, i make this. it has it all...healthy greens, high protein and good carbs! the original recipe can be found here

the mighty choke

i made artichokes for my clients tonight, a snack before dinner. i have always known that this beautiful vegetable was good for us, i just didn't know how good. they are loaded with health benefits. for starters, they are an excellent source of  fiber. artichokes are also one of the most nutrient packed vegetables on the planet. they are an antioxidant powerhouse. they protect against cancer and heart disease. they have anti-inflammatory and anti-allergenic properties. they promote urinary tract health, memory function and healthy aging. they have been shown to inhibit cell proliferation in prostate cancer cells. they help in lowering cholesterol. artichokes also contain anti-cancer and anti-viral properties. i could go on. artichokes are in season now, so go pick up a few. look for ones that have a tight leaves and are heavy in size. i steam mine by cutting the top off about 1 inch. i take scissors and snip the points of the leaves off (i really don't know why i do this, just read many years ago i was suppose to, so, i do...). put in a steamer, cut side down, for about 25 minutes or until you can pierce the stem with a knife and it easily inserts. i eat my chokes plain, sometimes with a small bowl of lemon juice.
hey, scientists have done all the research and hard work for us, all we have to do is eat them and reap the benefits.

i'm crazy for sushia mania!

i rarely eat out, almost never. but, when i do, sushi mania is one place i love!. it's fantastic, for many reasons. it's family operated, and i like that.  pride is involved.  kenny makes the rolls and his wife anna is at the front end. she learns just about everyone's name, so when you come back after a few times, she welcomes you on a first name basis, makes you feel good.  and the food is spectacular.  i have been going to this quaint little restaurant for about 3 years now (sometimes 2 nights in a row) and have never, not once had a bad meal. the photo taken is of a hot night roll, it's the only roll i get now. the rolls are really big, so one is enough for me. the fact that it's owner-operated, you can be guaranteed excellent quality. the food is always plated beautifully...every roll comes out like a piece of art.   the only bad thing about sushi mania...it has turned us into sushi snobs.  we simply don't enjoy any other sushi, it just doesn't stand up.

comfort food at its healthiest - i think

i admit it.  i really like jalapeno poppers... hate the name, hate saying "poppers."  but, i really like the hot jalapeno with the gooey cheese and the crunchy topping. i grow jalapenos in my garden every summer and they grow like crazy.  from salsas, to the salsas, to more salsas ( i think that's all i really ever make with them). knowing that these p*#@ppers (i just can't say it again) are generally loaded in fat, i went on a search for a "healthier" version. i think i found one here .  i changed these up a bit by using reduced fat cream cheese, whole wheat flour, fat free milk, and egg whites.  next time i will use whole wheat panko bread crumbs. let me tell you, they were divine. and you won't miss the fat, i promise.

my banh mi

typically banh mi is made with pork, but i only had a sirloin in the fridge, so i used that. glad i did. i made this for my lunch today and just threw it together. i didn't want to put too much effort into it, i was pressed for time. i did however try to put a few traditional vietnamese elements in it, after all i still wanted it to taste good. while the beef was sitting out, i put some soy sauce, fish sauce and sesame oil over it. while grilling the meat, i thinly sliced a cucumber, carrot, jalapeno, onion, fresh spinach and basil. grilled my baguette, topped it with everything and was out the door. i must say, it was awesome.

cherry cherry, boom boom

i have received many inquiries about the painting i have at the header of my blog. i commissioned my dear friend, zola solamente to paint it for me. above is another piece of her artwork. she is a fantastic artist who lives in boston. she loves painting vibrant food, fruit and floral still lifes. that is why i chose her artwork for my site. i think her artwork is just awesome. please let me know if you are interested in having her create something for your home. original art is just as enriching as well prepared food. at least in my opinion...

fire up the grill for lamb chops!

yep, that's right. it's finally grilling season. outdoors at least. i made these tonight for my clients, aren't they gorgeous! sadly, i didn't make any for myself. not much needs to be done with lamb chops, salt and pepper would be delicious on its own, but i like to marinate mine for a few hours with fresh herbs from my garden. any herb, really. my choice this evening was mint, basil and rosemary. put the herbs in a processor with some garlic and olive oil and pour over the chops. take the chops out of the fridge and let sit for 20-30 minutes, just to let the chill off. salt before grilling. i cooked these medium rare by placing them on high heat, 2 minutes the first side, 3 minutes the second. by the way, these are fantastic to serve as an appetizer for a cocktail party, their easy to eat. (just received a text from one client telling me the lamb chops were "delicious")

move over maryland...

georgia's gonna show you how to make a crab cake!

it's spring time and that screams crab cakes! my husband loves them. if we are ever at the beach, sitting on a deck, drinking a beer (or two) you can bet he is ordering a crab cake sandwich. i am a bit particular towards them, however. it's hit or miss with me. i don't like fried ones. i don't like them loaded with a lot of filling, just the crab itself, please. and i don't like them to be over worked, to a point where it doesn't look like crab meat anymore. i think i make a pretty damn good crab cake. i don't use a bunch of ingredients, and i bake mine, with the help of a cast iron skillet.

1 lb. of lump crab meat - picked through
8 saltine crackers - crumbled - (there's whole wheat saltines out there now!)
1 egg beaten
2 tablespoons of greek yogurt
1 tablespoon of dijon mustard
a good dash of worcestershire
1 tablespoon of old bay
1 tablespoon of fresh parsley
a squeeze of lemon juice
salt and pepper to taste

preheat oven to 400 degrees

combine everything in a bowl except for the crab to incorporate. once everything is mixed together, gently fold in the crab meat. do not over work it! divide meat to make 6 even in size crab cakes. using a cast iron skillet, heat to medium high and spray bottom with olive oil (not pam!, go buy an olive oil sprayer). put cakes in pan and cook for about 2-3 minutes until you get a nice golden crust. flip and put skillet into oven for 10 minutes or so until crab cakes have been warmed through. serve plain, with a lemon wedge, cocktail sauce or tartar sauce. hell, or all of the above!

make your own sauces. it doesn't take a lot of time and they are better for you. there are no extra additives and preservatives, and they just taste better!
click on the sauces above to see how i make mine.

summer succotash

i am constantly on the lookout for new sides to serve my clients. i want it to be in season, healthy, fresh and to taste good. this has it all. very simple to put together and the colors look so nice together, don't you think? i used lima beans for this, if your not a fan, try shelled edamame. i added some fresh corn, cut off the cob, diced roma tomatoes and fresh mint. basil would be fantastic, too. i boiled the limas for 8 minutes, meanwhile i added some fresh chopped garlic to a saute pan, tossed in the corn and cooked for about 2-3 minutes, added the limas. i threw in the tomatoes and mint off the heat . i bet a small squeeze of lemon juice would have been nice. i served this with individual turkey meatloaves with feta and sun dried tomatoes, and pan roasted cauliflower.

absolute heaven

i don't eat dessert often. not for any other reason than i just don't have a sweet tooth. i like sweets, of course i do, but i would much rather fill up on savory items. this however, is simply incredible. i was given tom colicchio's cookbook a few months back and have made this recipe so many times. it is the kind of dessert that absolutely wows people, seriously. not to mention it is easy to make, can be made ahead of time and is relatively low in fat and calories. its a lemon steamed pudding. and this is how you make it. the recipe calls for a serving of 6, but i make it for 5. could be that my ramekins are larger.

i think i am going to make this for my clients on cinco de mayo, but with limes of course!

1/2 cup sugar plus additional for dusting ramekins
2 eggs, separated
3 tablespoons plus 1 teaspoon of all-purpose flour
pinch of salt
2/3 cup of buttermilk
2 1/2 tablespoons of lemon juice
zest on 1 1/2 lemons

heat the oven to 300 degrees. lightly butter and sugar 5 - 4 ounce ramekins. beat the eggs whites until they hold soft peaks, set aside. sift flour, sugar and salt. in another bowl, combine buttermilk, egg yolks, lemon juice and lemon zest. gradually add the flour mixture. fold in the egg whites. place ramekins in a roasted pan with enough water to come half way up. fill ramekins with batter. cover with foil and bake for 25 minutes, remove foil and bake for an additional 20 - 25 minutes until the tops are lightly golden. unmold and serve alone or with fresh berries, or with a berry compote. i made a blueberry compote by putting blueberries in a saucepan, add about 1/2 cup of water, 2 tablespoons or so of sugar and a squeeze of lemon juice, cook over low heat until blueberries burst.

tyler florence has a version of this recipe that you can find here

light and delicious

i adore pasta. always have, always will. i wish dr. atkins never spoke up (r.i.p.). it's as if pasta is like crack or something. it is one item that i rarely cook for my clients. not because i don't want to, but it's generally only requested for "special occasions". it saddens me, i love making pasta dishes. the recipes are endless. i agree that there are many that are loaded in fat, cholesterol, etc, but there are many that are not. this meal for instance is full of healthy ingredients. i started with a whole wheat spaghetti, and added to it: roasted grape tomatoes (put a few tomatoes on a baking sheet, drizzle with olive oil, salt and pepper, and bake for 12-15 minutes). while the pasta is cooking, saute some garlic, toss in shrimp (peeled and deveined, of course), add a bit of white wine and red pepper flakes. once the pasta is done ( i like to go just a bit longer with whole wheat pasta, maybe 30 seconds or so, i think it taste more like the real stuff, in texture anyway), add it to the tomato mixture. throw in some chopped fresh spinach, fresh parsley and some toasted, chopped almonds. what is possibly unhealthy about that? it's real food, with fresh ingredients, and no preservatives.

so psyched!

this just thrills me! i was asked to cook for a client of mine who was having people over for a wine tasting. he asked that i make a pasta dish using one of the wines they would be enjoying. so, what did i turn to but of course, a bolognese. the head count was 12, so i needed a pan large enough to hold all of the sauce without having to make 2 batches. i have a few le creuset dutch ovens, but not one large enough. i went to william sonoma to invest in a 6 quart le creuset dutch oven. after 45 minutes or so of kicking around the reality i was about to drop $300, i went ahead and pulled the trigger. a bit of buyers remorse came over me, but i quickly got over it. on my way home i stopped by target to grab a few items and what did i see...giada de laurentiis has a line of cooking products. and guess what? yep, she has a beautiful 6 quart dutch oven. for a mere $89. i know what some of you are saying, especially those of you who have and use le creuset. "you get what you pay for" but, come on, how could i resist? needless to say, i made a trip back to willliam sonoma. i have only used it once, but it worked beautifully. it's incredibly heavy, great quality and it's at a fantastic price. i'll keep you posted on how it stands up after a few more uses. she has several fantastic kitchen wares that i can't wait to get my hands on.

green and simple

i make a salad with every meal that i prepare for my clients. when was the last time you made one? i think the key to any good . . . no actually, great salad, is washing the lettuce. and to never, ever, buy salad "kits"... ever. truthfully, i don't even enjoy salads out, not even at really nice restaurants. the lettuce is never crisp. anyway, so this brings me to my point. i am a huge fan of romaine. i make salads with it often. what i like to do is take the outer leaves off, cut the top and bottom of the head and discard. keeping the head in tact, i make about 1/2 inch slices, toss them into the spinner and wash the lettuce under very cold water. i do this with most of the vegetables i am using, excluding a few (mushrooms, tomatoes, onions...)i think it shocks the cut ends and creates for a very crisp bite. i use a salad spinner to dry the lettuce. an item every kitchen should have, by the way.

big tuna

tuna fish was a hard sell in my house. my husband hates mayonnaise more than any other food product out there. i mean he hates it so much, i don't even keep it in my house, hates it. so, in order to get any "mayo" effect, i turn to greek yogurt (fage, because that is the only brand i have tried and have been completely satisfied with) or plain fat free yogurt. i personally think it tastes better than mayo. for this sandwich i used about 1/4 cup of fat free plain yogurt, a heaping spoonful of dijon mustard (please don't use that yellow stuff you put on hot dogs at a fair, go buy dijon.), a splash of worchestershire, garlic powder, onion powder, celery seed, curry powder, a splash of white wine vinegar and one can of albacore tuna, drained. as you can see i also added bacon. easy now, it was only one slice! add whatever you like, shredded lettuce, thinly sliced onion, tomato, shredded carrot even? by the way, i generally never have bacon around. so, when i have any left over from the package, which i always do, i freeze the remainder. i take two slices of bacon, wrap it in plastic wrap, and store in my freezer. when i want to have a slice of bacon for a "special" egg white sandwich for breakfast on the weekends, i simply pull it out of the freezer. it only takes about 15 minutes to defrost. it's a nice weekend splurge. this big tuna is light and goes perfectly with a homemade bowl of soup or salad. you will be left satisfied and full!

cozy quinoa

did you know that quinoa is a super food? one cup has more calcium and protein than a quart of milk. ounce for ounce it has as much protein as meat, contains all the essential amino acids and has high amounts of iron. all in all, it comes closer to any food in supplying all of the nutrients needed for life. and it's delicious. i use it as i do orzo, couscous, farro or any other grain. toss any vegetable, nut, cheese or herb you like and it's sure to satisfy. in this recipe i added toasted pine nuts, fresh parsley and lemon zest. enjoy.

roman chicken

so easy, so tasty. a chicken breast seared, then braised with white wine, peppers, tomatoes and prosciutto, finished off with fresh parsley and capers.(i like to use a bone-in breast - i remove the bone before serving, it's so much more tender and juicy than a skinless/boneless, and by removing the bone it's easier to eat). this is a great meal to put together when you have time in the morning, or you could even do it the day before and reheat it (taste even better that way). i make this meal often for my clients when they ask me to prepare something that they can have over the weekend (i only cook during the week). the recipe can be found here

cute little "tacos"

i just love these. they are so easy to whip up and they are so tasty and cute. packaged wonton wrappers make the shell. all you do is brush the wrappers with vegetable oil, put in a mini muffin tin, bake at 400 for 5 minutes and voila! you have taco shells. you can stuff them with absolutley anything. these have avacado, mango, arugula, corn and black beans, all tossed in fresh squeezed lime juice. i always have these in my fridge, if i ever need a quick appetizer to put out, i always turn to these

stuffed peppers

whenever i am getting ready for a trip or a special occasion, i do that thing a lot of us women do, try to drop a few pounds. these peppers help me achieve that. they are full of vegetables, lean meat and wonderful spices (and just a scant of cheese on top). they are simply delicious. you should try them. i prefer poblano peppers, because i like the heat of them, but any bell pepper would work. i start by putting the peppers directly on my gas range grates, turning them every few minutes until they get black and charred all over. pop them in a bowl and cover with foil for ten minutes or so, then peel off the skin. you will be left with a soft, moist flesh. my mouth is watering just writing this, i think i am going to make one for lunch today.

this is what i put in them, varies, depending on what i have in the fridge

minced garlic
chopped onion
chopped mushrooms
chopped zucchini
chopped tomatoes
chopped poplano pepper - i use the section i cut out to make the opening
(corn kernels and black beans are fantastic in this, too)
cumin
garlic powder
onion powder
cayenne - just a pinch
oregano
salt and pepper
ground turkey breast


saute everything in a pan with a touch of olive oil until soft, put in a bowl and set aside

saute ground turkey breast until brown with more cumin and spices (i like a heavy cumin taste). put vegetables back in skillet with ground turkey, mix. taste and adjust seasoning if necessary. stuff peppers and top with a bit of monterey jack (optional). put in oven at 350 for 5-7 minutes until warmed through and cheese has melted.

i serve these to my clients with a side of arroz verde (green rice) - which is to die for. the recipe can be found here

Lemon Cubes

i purchased a huge bag of lemons and they where slowly going bad. i couldn't stand the thought of throwing them away and knew i would need them in the next few days . . .i use lemon juice in so many recipes, from salad dressings, to pasta, to chicken salad and almost anything seafood. so, i went out and bought a few ice trays and squeezed the juice into the trays. i now have a quick go to of fresh lemon juice in my freezer, that can be used when i don't have a lemon in the house. i think i am so clever! as you can see from the photo above, these little cubes of freshness will also perk up any cocktail. i think this photo is so pretty. one lemon cube with a sprig of mint, made for the tastiest vodka tonic i've had in a while.

back to business

the original reason for the whole blog was to have a record of meals for my clients. so i have been posting the meals that i have prepared for them, and they are listed on the right side of this page under - "client meal." i have many to input, so keep an eye on that section.

meanwhile, here's a little dish that's easy to prepare, and sure to impress. . .

salmon with lemon broth and pea puree

cocktail sauce

1/2 cup of ketchup
1-2 tablespoons of prepared horseradish - depending on how much heat you want
1 tablespoon of lemon juice
a dash of worcestershire

fresh fish tacos

i love tacos. i love the fact that you can add so many different ingredients and spices, fold it all up, and you've got something great. they allow you to be creative. i also love eating food with my hands, whether it's a sandwich, a burger, slice of pizza, you name it...it's comforting and easy. . . grab it and bite! no utensils required.

so, i made fish tacos last night for my clients. i used tilapia. it's a fish that can hold its own and accept the flavors you throw at it. it's flaky and light.

i rubbed the fish with olive oil, rough chopped cilantro, fresh diced jalapenos and cumin. then let sit in the fridge for about 45 minutes.

while preheating the grill pan, i took the fish out and squeezed lime juice over them.

in the meantime i prepared the following toppings:

red/green cabbage with a dash of white wine vinegar, salt and pepper
diced tomatoes with jalapeno, fresh garlic, salt and pepper
grilled corn - cut off the cob . . . with cumin, salt and pepper
sour cream with chopped chipotles in adobo
chopped fresh cilantro
lime

i prefer corn tortillas with most tacos, but for these, i like warmed flour tortillas

ciabatta schmatta

i hope i have finally learned my lesson . . .i just don't like ciabatta bread. some may like it, i think it makes eating a sandwich difficult, and tears up the top of my mouth! i like a sandwich where each ingredient plays an equal role. the bread should participate just as the other ingredients, the chicken, the pancetta, the arugula, the dressing, etc. but not ciabatta, it always wants to be the star; overbearing and kind of getting in the way. i had such high hopes for this one, even waiting 10 minutes for it to come out of the bakers oven. okay, so you get my point. needless to say, this sandwich has great potential. i made it for company on sunday and can't wait to try again with a different loaf. i stumbled upon it on the food network site, ina garten's recipe. i changed the dressing and used fage 0% greek yogurt instead of mayonnaise and thought it was delicious. just curious, am i the only one with a ciabatta hatred?

crab cakes with corn saute and cauliflower

baked crab cakes
fresh lump crab meat, saltines,
egg, parsley, worcestershire,
lemon juice, old bay, pepper

with homemade cocktail sauce

corn saute
with leeks, mushrooms, pancetta,
lemon juice, salt and pepper

cauliflower casserole
steamed cauliflower with one slice
of 2% cheese, salt and pepper,
topped with grated cheddar

mixed green salad
with cucumbers, tomatoes,
peppers, and carrots

with balsamic vinaigrette

chicken saltimbocca with potatoes and green beans

chicken saltimbocca
bonless, skinless chicken breast
topped with fresh sage, prosciutto
and fresh mozzarella

smashed new potatoes
with low sodium chicken broth
fat free milk, salt and pepper

fresh green beans
steamed and sauteed in olive oil,
garlic, salt, and pepper

romaine salad
with peppers, cucumbers,
celery, and maytag blue cheese

with balsamic vinaigrette

a great side, or even a lite main

cauliflower casserole
a delicious, healthy choice, which can be made in place of a starch. very filling. okay, so i have to admit, i do use a slice of 2% processed cheese, something i normally don't do when i cook, but the cheese gives this dish a creamy, decadent texture without the use of heavy creams or butter.

1 head of cauliflower
1 slice of 2% cheese
3 slices of bacon or prosciutto(just as good without, almost . . .it is bacon after all)
1/2 cup of grated cheese - i used an aged cheddar, but will generally use whatever is in my fridge

preheat oven to 350
wash and clean cauliflower and chop
place in steaming basket (or boiling water) and cook for 8 minutes or so until tender - the great thing about cauliflower is you can never really over do it
meanwhile, cook the bacon slices until crisp and drain on a paper towel
drain and mash with hand held masher until it is the consistency you like, add slice of cheese and mix in
salt and pepper to taste
put cauliflower in serving dish and top with grated cheese and crumbled bacon
bake for 7-10 minutes until cheese is melted

salmon in lemon broth with pea puree

grilled salmon
with olive oil, salt and pepper

lemon broth
sauteed shallots, lemon juice,
lemon zest, chicken broth, fresh mint

pea puree
peas, mint, garlic, parmesan, olive oil
salt and pepper

tri-color orzo
orzo, olive oil, lemon juice,
dried cranberries, baby arugula,
fresh basil, toasted pine nuts,
ricotta salata

romaine salad
with cucumbers, peppers, carrots,
baby artichokes
white balsamic vinaigrette

salmon with pea puree

salmon in lemon broth
pan seared salmon
with
olive oil, salt and pepper

served with chicken broth, lemon juice,
lemon zest, shallots, and fresh mint

pea puree
fresh peas, garlic, mint,
olive oil, salt and pepper

israeli couscous
toasted couscous with apples,
dried cranberries, fresh rosemary,
thyme, parsley,
and toasted almond slivers

tossed with an apple
cider vinaigrette

romaine salad
cucumbers, peppers, tomatoes,
and baby artichoke hearts

white balsamic vinaigrette

fresh fruit
diced mango, cantaloupe,
strawberries, blueberries,
raspberries, and kiwi

my first photo

bought a camera over the holiday, the first photo... tonight's meal

ground chuck, fresh from white oak pastures,
with spinach, feta, and grilled onion . . .
on a toasted bun

baked sweet potato fries with olive oil, cayenne, salt and pepper



tonight was a tribute to james beard, it was his recipe after all. . .

baby steps

as we thought, this is going to start off slow. real slow. its hard to incorporate a new task into the day, but its going to happen. bear with us. . .

chicken enchiladas

baked chicken enchiladas
shredded chicken,
corn, low fat cream cheese,
monterey jack cheese, cumin,
cayenne, flour tortillas

chopped mexican salad
diced tomatoes, corn, jicama,
black beans, peppers, avocado, garlic,
cumin, cilantro, lime juice,
salt and pepper

tilapia with stir fried vegetables

pecan and herb encrusted tilapia

tilapia with pecans, panko,
fresh rosemary, and thyme

greek "tartar" sauce
fat free greek yogurt with
horseradish, lemon zest, and
lemon juice

wild rice
a blend of wild and whole grain
brown rice

sugar snaps, mushrooms, asparagus
stir fried with low sodium chicken broth,
garlic, salt, and pepper

mixed green salad
with cucumbers, red peppers,
yellow peppers, and orange peppers

with a raspberry blush vinaigrette

tartar sauce

1/2 cup of fage fat free greek yogurt
zest of 1/2 lemon
1 tablespoon of lemon juice
1 teaspoon of prepared horseradish
1 tablespoon of capers, chopped
salt and pepper

back from vacation

first day back after a few days of relaxation. had planned on picking up a few culinary ideas while away, but instead, picked up a few pounds, needless to say we ate well. kudos to chef david walzog for a great meal that reminded us of home, and also a great evening spent eating from chef alessandro stratta's late night menu. thomas keller is always above par, and we enjoyed two superb meals from his fantastic selections. back to the real world . . . .

started the day thumbing through my past recipes, trying to find a great meal to start off the new year for my client. would like to try a new dish, but received an email mid morning requesting either turkey meatballs, or my spicy beef stir fry. i decided on the meatballs. so off to the markets, usually one or two stops, sometimes more, depending on the quality of the selections, today it was four.


today's purchases:
fresh ground turkey breast
parmesan
eggs
parsley
garlic
onions
bread for bread crumbs
romaine lettuce
mini cucumbers
peppers
tomatoes
carrots
celery
san marzano tomatoes
lemons
white balsamic vinegar
broccoli

turkey meatballs with homemade marinara

turkey meatballs
ground turkey breast with fresh bread crumbs,
parmesan cheese, fresh parsley, onions,
garlic, egg, oregano, salt and pepper

homemade tomato sauce
san marzano tomatoes, onions, carrots,
celery, garlic, oregano, rosemary,
basil, salt and pepper

whole wheat spaghetti

sauteed broccoli rabe
with olive oil, garlic, red pepper flakes, salt and pepper

What to Expect

In the coming weeks, this blog will hopefully evolve into a daily diary, of sorts, documenting the ins and outs that make up the world of a private chef. The idea originated as a way of documenting meals, as the client wanted an easy way to look back and see the cuisine that they have enjoyed over the past year. Remembering meals that were especially liked, or asking to tweak a certain dish to their exact liking. This will start off slow, as we slowly incorporate it into the daily routine, with menus, suggestions, ideas, and the like. It may take a good month to work it in as a daily update, but hopefully it will be enjoyed by those interested.

For right now, the client is traveling for the holiday, so I figure I will take a much needed vacation as well, and travel to a major city to take in some of its finer culinary offerings for ideas(we may report back on that as well, who knows).

So no new updates until the middle of next week, have a safe and fun New Year's.

Very First Post

December 29, 2009

Thai Shrimp Curry
Shrimp, asparagus, bell peppers, carrots, fresh basil, fresh cilantro, garlic and shallots in a light coconut milk infused with red curry paste

Steamed Jasmine Rice

Romaine Salad
Shredded carrots, cucumbers, and tomatoes, with a tamari-sesame dressing

Ginger Chicken Soup
Ginger and garlic, seeped in low sodium chicken broth, with shredded chicken, fresh mushrooms, and fresh spinach

herb chicken with farro

Herb Yogurt Chicken

Grilled chicken marinated in lemon juice, garlic, fresh oregano served on a bed of spinach
served with a fresh dill & fat free yogurt cucumber sauce

Mediterranean Farro Salad
Boiled farro tossed in a redwine vinaigrette with orange bell peppers, green beans, kalamata olives, and chunks of parmesan

Greek Salad
Romaine lettuce, cucumbers, tomatoes, peperoncini, carrots
with homemade Greek dressing

Steamed Green Beans
Homemade Rosemary Flatbread

chicken enchiladas

baked chicken enchiladas
shredded chicken breast, corn, salsa,
monterey jack cheese, lowfat sour cream,
reduced fat cream cheese
served with avocado, tomato, and cilantro

romaine Salad
tomatoes, cucumbers, peppers, carrots, with balsamic vinaigrette

fresh fruit

spicy korean pork and spring rolls

Spicy Korean-Style Pork Tenderloin with Asian Slaw
pork tenderloin marinated in asian flavors served
on a bed of napa cabbage, red peppers, & carrots

Shrimp Spring Rolls
boiled shrimp, carrots, peppers, cucumber, cilantro & fresh ginger
wrapped in rice paper with a soy dipping sauce

Long Grain Brown Rice
Side of Asparagus

roasted turkey breast with panzanella and sweet potato puree

herb roasted turkey breast
with fresh sage, parsley, olive oil,
salt and pepper

served with apple cider gravy

artichoke and tomato panzanella
tossed with toasted bread cubes
and fresh basil

sweet potato puree
brown sugar, cinnamon,
and fat free milk

pork tacos

pork tacos
braised pork simmered in tomatoes, onions, bell peppers, garlic, & ancho peppers
served with fresh chopped lettuce, tomatoes, monterey jack cheese,
sour cream, salsa, guacamole

mexican rice
long grain rice with fresh chopped tomatoes, corn, onions,
green pepper, garlic, cumin, & chili powder

mixed fruit
strawberries, blueberries, kiwi, pineapple, cantaloupe

nov 5 client meal

Balsamic BBQ Chicken
Salmon Baked in Foil
Smashed New Potatoes
Greek Caponata
Mixed Greens with White Balsamic Vinaigrette
Salmon Teriyaki

nov 3 client meal

Pecan Encrusted Baked Tilapia
Brown Rice
Roasted Broccoli
Mixed Greens with Peppers, Celery, Cucumber, Tomatoes
White Balsamic Vinaigrette
Pomegranate

nov 2 client meal

Pan Roasted Chicken with Mushrooms and Rosemary

Orange Cauliflower Puree

Steamed Green Beans

Spinach Salad with egg whites, mushrooms, orange pepper
with Homemade Balsamic Vinaigrette