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March cooking

I am sorry to tell you that cooking was a bit boring this week....a Brussels sprout and anchovy pasta recipe off the back of the pasta box sounded good. Must admit though - it needed garlic! Anchovies, blanched Brussels sprouts and shallots tossed with olive oil and fettuccine - easy, pretty, and could stand a few toasted walnuts too. Or is that just me?

A fava bean mulligatawny soup from my Daily Soup cook book was delicious with garam masala, coriander, cumin, cayenne, cardamom, tomatoes, coconut milk and fava beans replacing the lentils.

Cooking Chef's Style - sauteeing through the masses

Another week, another set of recipes. This week we were very happy with our selections overall. A simplespice rubfrom Gourmet really added a lot of flavor to shrimp. The bay leaf was a nice touch to this coriander heavy dusting - which would be great on pork and chicken too.  The recipe makes a lot - so have a spare jar handy to store the rest, or cut recipe in half. Or more.....

We ate this withBrussels sproutssauteed with soy chorizo (original recipe called for ham) - delicious and better with age.

Continuing Cooking Trials

Back on track a bit this week - some really good recipes for my clients, including a beautiful pear and almond tart and deliciousscallop burgersscented with ginger and cilantro......
But this isn't about my clients....for once (I mean that in the best way - I take good care of my clients). This is about what the chef ate. Or is it? 

Well in our house this week, we had Halibut with an apple cider sauce fromWilliams Sonoma's Savoring Spain and Portugal Cookbook.

Yellow Onion and garlic are sauteed in butter, thickened with a little flour and a softened dried chile is added.

Recipe trials, failures and Triumphs

OK, I admit it. I fell off the wagon. I warned you all that I am a little F.A.D.D.  I picked my recipes for the week.....then got side tracked. Disinterested. Taken out to dinner. Tired. But I did squeeze a few things in, and as promised wanted to share the past two weeks cooking adventures. I will apologize - no photos this week - remember I said tired? Mentally tired that is. Enough about that though - let's talk food.

I had a recipe for orange marmalade, which I love. As does one of my clients.

Veggies Galore - week 2 of recipe cookdown

Week 2 of my recipe cookdown, and I have selected a more veggie heavy menu this week. Our local farmers market had beautiful cabbage and sweet potatoes, so those had to be incorporated into this week's menu.

My husband can live on chili and coleslaw, so we will be working through several coleslaw recipes over the next few weeks. This week, he chose Jose Garces'Green Apple Truffle Coleslaw. Despite Anthony Bourdain's comment on truffle oil being the most vile thing around on The Taste, we made this anyway.

Another recipe trial

Week two of my file cookery test, and I am not as thrilled with this week's choices. Funny how on Sunday something looks really good, but by Thursday, not so much. Yes even for a personal chef, this can happen. So I had planned to make a few things, but then we had some leftovers from dinner out, and ended up putting one recipe aside.  There is always another week.  But this week I tried Food Network magazine'sSpicy MushroomsandGreen Tea Salmonwith Quinoa. 

The mushrooms sounded promising to go with some soy sausages and Brussels sprouts that I decided to have.

Recipe Resolution

As a foodie, cook and personal chef, I am always on the look out for new recipes, ideas and flavor combinations. As many of my peers well know, this is great fun, but can result in a deluge of paper - magazines, things we tear out or print from the web. There is not enough time or energy to sort through it all, and yet we keep looking for more, despite that huge file in the corner. Write your post here.

So my resolution to myself - go through old magazine, tear out what I think I will really make.

Summertime Suppers

Summer time is notorious for easier meals, hot hazy weather and little desire to cook big meals. So how does one continue to eat healthy, balanced meals when you'd rather be at the beach, or are glued to the A/C? 
One option of course is the grill. We all know how to grill a burger or hot dog, maybe even some shrimp. Try some different glazes instead of the typical BBQ sauce. Anapricot glazefor chicken,rum glazefor shrimp and apork glazewith a buzz (works on beef too)But do you grill your veggies too?

More Peas Please

Peas in a pod or pea pods? Sugar or snap peas? Black-eyed peas and field peas?   Want more peas? Please! Like peas in a pod, we line up for dinner to see those little green spheres on our plate. Some of us relish them, savor them with butter or a little mint. Others, well they try to hide them in their mashed potatoes. So why eat peas and which ones to choose?

I hope I can decipher the pea family for you a bit here....then perhaps encourage you to try more of them, especially in the spring when they are oh so good!

All Hail Kale!

Kale. It has become the new broccoli. As President Bush said - "I don't like broccoli and I am not going to eat it". OK, so that may be a simplified version of his statements, but I think a lot of us don't like kale. It's green, and leafy, which means it must be good for you....yuck. Sticks in your teeth, and all those health nuts eat it. No thanks.

Well let me try to persuade you to reconsider. Kale is high in vitamin C and K, moderate in Calcium, and low in fat and calories.

Recent Posts

China Box Pig
One Handed Chef
March cooking
Cooking Chef's Style - sauteeing through the masses
Continuing Cooking Trials


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