Blending the Ingredients for Business Success. Since 1991, the U.S. Personal Chef Association has been devoted to helping Personal Chefs achieve personal success.
Preheat oven to 350 degrees. Grease a 13x9x2 pan with 2 Tbsp butter and set aside. Combine brown sugar, walnuts, cinnamon, and chocolate chips in a bowl. Layer a sheet of phyllo dough on the bottom of the prepared pan. Brush with melted butter. Place another phyllo sheet on top and butter this. Repeat for one more layer. Sprinkle half of the walnut mixture evenly over buttered phyllo and repeat the phyllo/butter routine for 3 layers. Sprinkle the remaining walnut mixture on top and butter phyllo sheets 3 layers deep again. Using a sharp knife, score the top layer of phyllo dough into 30 equal sized squares or diamond shapes. Bake for 20 minutes, then reduce the heat to 300 degrees and bake for 15-20 more minutes, or until golden brown. Remove from oven. While baklava is still hot, cut through all the layers of the baklava along the lines that were scored. Drizzle the one cup of warm honey evenly over the entire pan. Allow the baklava to cool completely, cover tightly, and allow it to absorb the honey for at least 6 hours or overnight. Adapted from Denise Vivaldo's book Do It For Less Parties. This can be made in advance, too. I made this baklava up to the point that it would be baked. I scored it and placed it in the freezer instead. Once thawed, it baked just fine following the directions provided. Adapted from Denise Vivaldo's book Do It For Less Parties. This can be made in advance, too. I made this baklava up to the point that it would be baked. I scored it and placed it in the freezer instead. Once thawed, it baked just fine following the directions provided.
Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For example, use an equal quantity of beef or veal, a 3-pound skinned and cut chicken, 1 1/2 pounds shelled and deveined shrimp, or 1 1/4 pounds mixed vegetables, such as cauliflower, potatoes, and carrots. 1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan. 2. Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro. Yield: 4 servings (serving size: 1 cup lamb mixture and 1 cup rice). Garam Masala: This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets. 1. Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container. Yield: 1/4 cup.
I make this in the pressure cooker. Follow instructions as written and cook lamb on high pressure for 20 minutes. Let pressure fall naturally. From Cooking Light November 2001 CALORIES 457 (22% from fat); FAT 11.2g (sat 3.5g, mono 4g, poly 1.8g); PROTEIN 40.4g; CARB 46.8g; FIBER 4.5g; CHOL 112mg; IRON 5.7mg; SODIUM 477mg; CALC 70mg
*These are regional- my Italian family has always used this brand. If you can't find them, your favorite peeled and crushed tomatoes will do. Sauce: saute garlic and onions in olive oil. Add tomatoes; simmer gently 30 minutes. Crepes: Combine eggs and salt. Beat to blend. Gradually add flour, alternating with milk, beating just until smooth. Beat in melted butter. Refrigerate at least one hour. Spray crepe pan with vegetable spray before cooking each crepe. Over medium high heat (depending on the type of pan you're using), pour scant 1/4 cup batter into 7" crepe pan; tilt pan to spread batter to egdes. Cook 45-60 seconds, flip and cook another 15 seconds. This will make about 24 crepes. (I have 3 crepe pans going and can do the whole batch in 30 minutes.) Manicotti: Mix all the filling ingredients together in a large bowl. (Use half the mozzerella.) Place 1/3 cup filling down center of each crepe; roll crepe around filling. At this point, you can freeze the manicotti. Place on a baking sheet lined with waxed paper and place in freezer until frozen. Remove from baking sheet and place in labeled ziplock bags. Squeeze out all air and seal. Return to freezer. Freeze sauce separately and have client assemble or: Alternative freezing: Coat bottom of casserole with sauce. Place manicotti (3 per person) on top; spoon more sauce over them. Top with mozzarella; cover with foil; seal whole casserole in plastic wrap. As this recipe makes at least 24 crepes, I'll usually put it on two clients' menus that week. The crepes can be stored in a round Rubbermaid container with waxed paper between each one.
Heat oil in pressure cooker. Cut bacon into 1/4" pieces, and cook until brown. Remove from cooker with a slotted spoon and put in bowl, leaving oil and drippings. Season flour with salt and pepper. Roll beef in seasoned flour. Brown beef on all sides in oil for about 2 minutes. Add onions and garlic cook for 2-3 minutes or until soft. Add remaining ingredients and stir to combine. Close cooker. Bring to full pressure on high. reduce heat and cook for 12 minutes. Remove cooker from heat and allow to cool naturally. Serve over buttered bowtie noodles or parsley potatoes. This freezes and reheats well, either with the pasta or the potatoes. If serving with pasta you can add a bit more water to the sauce after it is cooked.
Unthaw in the refrigerator and reheat at 350F for 20-25 minutes.
Brush salmon with olive oil and season with S and P (or have client season). GLAZE: Add all ingredients to a small saucepan and bring to a boil. Cook over high heat until mixture thickens, about 3-4 minutes. Package glaze separate from fish. I use covered souffle cups and put into same container (Tuxedo) as fish. This comes from John Ash, Culinary Director at Fetzer Vineyards. I saw the recipe in an advertisement!!! Glaze keeps in the refrigerator for 3 weeks but I freeze with the fish. Glaze goes well with meat.
Reheat: Thaw. Have client grill or broil salmon (8-10 minutes per inch of thickness). Warm glaze in saucepan or microwave. Doesn't need to be piping hot. Drizzle glaze over cooked salmon.
Heat oil in large skillet; add potatoes and onion and cook for 4-5 minutes, until onions are soft. Add bell peppers, chili powder, and mustard and cook for 2-3 minutes. Stir in tomato sauce stock and bring to a boil. Reduce heat and simmer for 25 minutes or until potatoes are tender. Season to taste with salt and pepper. Serve warm or at room temperature with chopped parsley sprinkled over to garnish.