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Showing posts from June, 2018

Citrus Pear Jam - Freezer Jam Recipe

Late-season pears get a boost from a touch of orange and cardamom in this tasty recipe, which goes just as wel l spread on toast as it does over roast pork tenderloin. Because freezer jams are not sterilized, you cannot keep them at room temperature. Makes enough to fill five 8-ounce/227g jars 2 medium-sized sweet navel oranges 3 cups/675ml/675g ripe Bartlett pears, peeled, seeded and chopped finely 1 tablespoon/15ml lemon juice 1/4 teaspoon/1ml ground cardamom 1 1/2 cups/195g sugar, ideally superfine Pectin of your choice (since it varies by brand, consult package for correct amount) Using a sharp knife, completely remove the peel of the orange. One at a time, remove each slice of orange, using the knife to cut between the orange flesh and the white pithy membrane that separates each slice. When you're done, you should have perfectly formed orange slices without any seeds or membranes. If any seeds remain, remove them. Cut each slice into 3 or 4 chunks

Berry Cookie Tarts Recipe

These elegant, little tarts feature cookies topped with cheesecake filling, fresh strawberry halves and drizzles of  chocolate. They are easy to make and spectacular to serve. Servings: 12 INGREDIENTS 4 ounces cream cheese, softened cream cheese, softened 1/4 powdered sugar powdered sugar 1 grated orange peel grated orange peel 1/4 vanilla vanilla 12 chocolate chip cookies (homemade or store bought - it is your choice) 6 medium strawberries, halved medium strawberries, halved 1/3 semi-sweet chocolate morsels semi-sweet chocolate morsels 1/2 shortening DIRECTIONS 1. In small mixing bowl beat cream cheese, sugar, orange peel and vanilla on medium speed of electric mixer until fluffy. 2. Spread cream cheese mixture on tops of cookies. Place strawberry half, cut side down, on each. Place on wax-paper-lined baking sheet. 3. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on high about 1 minute or until melted, stirring every 30

Tomato Aspic (Gelee) Recipe

24 ounces/ 750ml tomato juice 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons 22ml) 1/2 tablespoon/7ml dark brown sugar 1/2 tablespoon/7ml kosher salt 1/2 tablespoon/7ml pickling spices, ground 1/2 teaspoon/2ml hot sauce 1/2 teaspoon/2ml finely grated lemon zest 1 1/2 tablespoons/7ml fresh lemon juice Vegetable oil, for brushing 1/2 small onion, minced 1/2 small green bell pepper, finely chopped a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unm

Caprese Garlic Bread Recipe

Melty mozzarella and fresh tomatoes give basic garlic bread a MAJOR upgrade. Ingredients 1  loaf ciabatta bread, sliced in half 1/2 c.   unsalted butter, softened to room temperature 2  cloves garlic, minced kosher salt 1 1/2 c.   shredded mozzarella 2  large tomatoes, sliced 1/4 c.   balsamic vinegar 1 tbsp.   honey 2 tbsp.   finely sliced basil 1 tbsp.   extra-virgin olive oil Directions Preheat oven to 350 degrees F. Place bread halves on a large baking sheet. In a medium bowl, mash together garlic and butter then season with salt and pepper. Spread butter mixture onto both baguette halves. Bake until the bread is toasted, about 15-20 minutes. Top the toasted bread with mozzarella and tomato slices and bake until the cheese has melted, about 5-10 minutes more. Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, for 8-10 minutes (the mixture s

Important Things to Remember Before Cooking at Home

Here are some important safety tips to keep in mind the next time you decide to prepare a meal at home: First things first: Wash your hands. Washing your hands before you prepare food is one of the most important things you can do to reduce bacteria on your hands and on the food. Before preparing food, wash your hands in warm soapy water for about twenty seconds. If working with raw meat and then with fresh foods, be sure to wash them during cook and prep time frequently. Avoid touching your face, skin, and hair while cooking to reduce the transfer of germs and bacteria. When it comes to the refrigerator, the best temperature of the fridge should be forty degrees Farenheit. This is considered the safe temperature because the colder air slows the growth of bacteria. An organized fridge plays a big role when it comes to storing food in the fridge safely. Raw meats, seafood, and poultry should be sealed tightly and placed on the bottom shelf so that none of the juices run out

Dazzle the Crowd With Firework Hot Dogs This Fourth of July

Get ready for  Fourth of July  with these adorable firecracker hot dogs that are pretty much giant pigs in a blanket. They're party perfect and make for a great addition to any grilling spread. INGREDIENTS 1 can refrigerated breadstick dough 16 hot dogs 16 thick slices colby cheese 16 skewers Special equipment : Star cookie cutter Wooden skewers DIRECTIONS Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside. Take a skewer and stick it all the way through the center of the hot dog length-wise, leaving about an inch and a half exposed out of the top of each hot dog. Take a piece of breadstick dough and wrap it around the hot dog in a spiral shape until you reach the top, leaving gaps in between each spiral. Repeat with the rest of the hot dogs and lay them on the baking sheet. Bake hot dogs for about 20 minutes, or until the breadsticks are golden brown. While the hot dogs are baking, use a star cookie cutter to cut out stars a

Common Cooking Mistakes

Not all kitchen adventures are a resounding success. Sometimes it goes wrong. Our Beka Cookware chefs listed four common kitchen mistakes and how to prevent them! Mistake 1: Reading the recipe vaguely You’re in the middle of the cooking process and finding out that the meat needs to marinate for two hours. Or you’re still chopping vegetables like crazy while the onions are almost burning. Sounds familiar? Make sure you have  read the whole recipe well in advance . And remember  this classic kitchen term : “mise en place”.  Collect all the ingredients  you need and do the chopping and other prepping before you actually start cooking.   But even  good recipes  are never an exact science.  Be critical and taste during cooking . Be aware that the result depends on different parameters: the ingredients, your oven or stove, etc… Mistake 2: Burning the chocolate Hold your horses when melting chocolate. Otherwise, you might end up with a grainy, clumped or scorched dollop.

Dairy Free Alfredo Sauce Recipe

Mix alone with pasta or add chicken, sausage or shrimp before. 2 tablespoons/30ml vegan butter or vegetable oil* 2 tablespoons/30ml millet flour or all purpose baking gluten free flour* 1 cup/250ml rice or coconut milk pinch of nutmeg 1 cup/225ml/180g gluten free, dairy free parmesan cheese ½ teaspoon/2ml salt ¼ teaspoon/1ml white pepper Whisk together the oil and flour in a saucepan to combine over medium heat.  Combine milk with nutmeg. Stir in milk gradually, whisking constantly, until mixture thickens and coats the back of a spoon.  Add parmesan cheese and combine. Season with salt and pepper. * If you do not want to use oil you can combine equal parts of cornstarch or flour and cold water together.  This is called a slurry. Heat milk and slowly add the slurry, whisking constantly. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232) fort

Gluten Free Sweet Potato Pancake Recipe

These Sweet Potato Pancakes are high-protein and gluten-free. Sweet potatoes are so good for you! Peanut flour works well with  this recipe, but you can use any flour you’d like. Egg beaters or eggs, your choice, are whisked in. If the batter is too thick, you can add a touch of milk, dairy or not, to get the right consistency. Ingredients 1/2 cup/120ml cooked and mashed sweet potato 1/3 cup/80ml egg beaters or 2 eggs 1/4 cup/60ml peanut flour (you can use any kind of flour you want) 1/8 teaspoon/.5ml baking soda 1/8 teaspoon/.5ml baking powder 1 teaspoon/5ml honey or coconut palm sugar 1/8 teaspoon/.5ml ground cinnamon 1/16 teaspoon salt optional milk (any type), to thin batter if necessary Directions Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not

Working Personal Chef Clients Menus

Working on new menus for customers. Just no feline for dinner. All breakfasts to include: Selection of fresh baked pastries or muffins Fresh fruit platter Youghurt and Honey Fresh squeezed juice Plus 1 hot selection each day All Dinners to include fresh breads upon request Day 1 Breakfast Scrambled Eggs To Order With Choice Of Additions To Include Chorizo, Ham, Scallions, Mushrooms And Peppers Lunch Yellowtail With Capers, Butter, Herb De Provence, Dijon, Cream Sauce Greek Chicken Souvlaki With Tzatziki And Pita Bread Tomato, Cucumber And Onion Salad With Feta Cheese Happy Hour Mini Frittatas Goat Cheese On Crisped Flatbread With Fresh Fig Slices And Mint Assorted Olives And Cheese With Breadsticks Dinner Tomato Caprese Poppers Seafood Risotto Chicken Saltimbocca With Orzo, And Pesto Roasted Vegetables Mixed Greens Salad With Goat Cheese And Crispy Lardon And Poached Egg Fresh Fruit Mini Tarletts Day 2 Breakfast Fluffy Omelettes Cooked To Order With Your Choi

Patriotic Pudding Cups Recipe

Patriotic Pudding Cups Recipe  This is what you will need if you would like to make it too: INGREDIENTS: - 3 packages White Chocolate Pudding (3.3 oz each) - 5.5 cups milk - Blue (Summertime) Oreos - Clear Cups - Food Coloring - Cool Whip DIRECTIONS: 1. Gather all of your supplies together. 2. Crush your Oreos and spoon a few tablespoons into the bottom of your clear cups. 3. From there you will make your pudding one at a time. Make the pudding as directed (mix box with 3 cups of milk), but be sure to add your food coloring. I like the gel food colors because they make the food a very vibrant color. Before it sets and it is mixed well, pour into your cup over your layer of crushed Oreos. You will continue on with your middle layer. Instead of mixing 2 cups of cold milk with your pudding, only mix 1.5 cups and add 2 cups of COOL WHIP Whipped Topping. I did this to make the middle layer more fluffy as well as make it a more white color than the off-white color of the

5 Things You Probably Didn't Know About the History of Dessert

Dessert as we know it today has likely only existed since the seventeenth century, according to food historian Deborah Krohn and Yotam Ottolenghi . On a balmy summer evening at the Metropolitan Museum of Art, chef and writer  Yotam Ottolenghi  walked onto a stage dressed like a nobleman of the  ancien régime,  one who might have been angling to speak with Louis the XIV at  Versailles . Instead, Ottolenghi was dressed to speak with food historian Deborah Krohn  about  Versailles, and the elaborate  cakes , pastries, and sugar sculptures that enlivened the palace with the spirit of excess and indulgence that ultimately consumed it. The event,  Feast of Versailles , offered a glimpse into the Met's Visitors of Versailles exhibit, as well as tastes of 17th-century-inspired desserts fashioned by some of the world's best pastry chefs, including Dominique Ansel, Dinara Kasko, Ghaya F. Oliveira, and Janice Wong. "Versailles brings out all those images we have about