On my last post, I talked about the end of the summer with all the stress that comes along with: kids returning to school, catching up on work that we left behind when we went to the vacation, nights are cooler and soon, we will not be able to show up our tan skin, be proud of all that weight that we lost…we will soon be leaving inside a bit more means eventually more food, dropping our summer diet and I do not forget that with the autumn comes the season of family parties with the pick on Thanksgiving. We all know that when the cold season comes also come the unhealthy foods. Our diet is richer and no one really cares about the next spring. But it’s already time to take care of your body, keep the summer good job, healthy diet and good looking people…
At Chef Fresh Cuisine, we will love to see everyone healthy, rich, and well fit in the community i.e. we are committed to work with local farmers, use as much as possible the seasonal ingredients to create that simple syllogism: eat local food when is available is cheap, fresh, healthier and keep our local farmer business alive.
I choose to bring into your table one of the so called winter squash that most of us are not familiar with but what a delicacy! Delicata squash, Peanut squash, Bohemian squash, Potato squash and back home in Cameroon, in my tribe the name to call that delicacy is: Lebog (when we use that word as qualification it means the most delicate and we use it only for babies, beautiful young girl…). Why so many names for such a little thing, just a squash one will ask. Yes it’s a simple winter squash but not that simple. Delicata squash is an heirloom vegetable, can be found in the market a year round because storage is simple and easy. The best to enjoy it is between August and October. Delicata squash is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed. The thin skin is also edible.
The Delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months. Source from: http://whatscookingamerica.net
This past Sunday, I had friends over and we had a baked Delicata squash stuffed with Mozzarella and wild mushrooms duxelles.
Here is the recipe to enjoy with your friends and family. Please come back for more tips at: http://www.cheffreshcuisine.com
Serves 4
Ingredients:
• 3 tablespoons olive oil
• 1 lb mix wild mushrooms, cleaned, stemmed, and finely chopped
• 2 medium shallots finely diced
• 8 garlic cloves finely chopped
• 1 cup dry white wine
• Salt and freshly crushed black pepper to taste
• 1 cup sodium free chicken stock
• 2 Delicata squash halve, seeded
• ½ cup shredded mozzarella
• ¼ cup heavy cream
Directions
Preheat the oven at 375ºF. Prepare the squashes and reserve.
In a sauté pan, heat the olive oil. Add in mushrooms and sauté for 10 minutes or so. Add in shallots and garlic and continue to cook for another 5 minutes.
Pour in wine and chicken stock. Continue to cook until the liquid is evaporated. Check the seasoning and Remove from the pan.
Let the Duxelles seat for 10 minutes or when cold. Mix together cheese and cream.
Stuff the squashes with Duxelles and top them with cheese and cream mix. Bake the finish product for 30 minutes and serve immediately with a little autumn mix green.
Monday, September 20, 2010
Monday, September 6, 2010
"Autumn is the mellower season, and what we lose in flowers we more than gain in fruits." what a great quote from Samuel Butler
Eat well without ripping yourself off; that is our goal at Chef Fresh Cuisine. How that can be translated simply?
1- Eat seasonally means the best flavor in your plate
2- Eat locally means flavor of course but more traceability and best value
3- Partnership at all the level between Chef, local farmers and customer means healthy community and beautiful environment.
When I create a menu, all my focus is base on these three points because I believe that, the more our customers will be well aware of terms as: seasonality, Local farmer, healthy community… the more they will be well educated about food, their exigencies of quality will make us better Chefs and our business will grow efficiently.
Here is come Fall season, every Sunday friends and family gather to watch football games; just be careful to not kill your summer diet by eating all these junks potatoes chips, Doritos… be conscious because your health is your best saving account! Lol!!! I don’t want to lecture anybody but, seriously, as summer is gone, our days become dark and cooler, and we tend to be more depressive and stressful. The immediate consequence is that we will start eating more.
Yes! We need to eat more to face the cold ahead but, we still have to be careful for our health. Practically as a recommendation, I will suggest a lot of vegetable soups with less or no cream, less or no potatoes. Meats, poultry, games… are abundant but just be careful to not exaggerated.
However, Fruits as apple, pears… Pumpkins seeds, walnuts, egg white, low fat pumpkin pie, apple pie, apple sauce… wild turkey breast without skin… All these goodies can be consummate without any moderation. Fall has so many holidays, so many occasion to party and so many occasion to break our summer diet. We need all these holidays, all these get together to face the apparent sadness of the cold season. Apparent yes but what a great season! Samuel Butler have said it so poetically:"Autumn is the mellower season, and what we lose in flowers we more than gain in fruits."
Visit us at http://www.cheffreshcuisine.com for our fall menu suggestion and let us pamper you.
1- Eat seasonally means the best flavor in your plate
2- Eat locally means flavor of course but more traceability and best value
3- Partnership at all the level between Chef, local farmers and customer means healthy community and beautiful environment.
When I create a menu, all my focus is base on these three points because I believe that, the more our customers will be well aware of terms as: seasonality, Local farmer, healthy community… the more they will be well educated about food, their exigencies of quality will make us better Chefs and our business will grow efficiently.
Here is come Fall season, every Sunday friends and family gather to watch football games; just be careful to not kill your summer diet by eating all these junks potatoes chips, Doritos… be conscious because your health is your best saving account! Lol!!! I don’t want to lecture anybody but, seriously, as summer is gone, our days become dark and cooler, and we tend to be more depressive and stressful. The immediate consequence is that we will start eating more.
Yes! We need to eat more to face the cold ahead but, we still have to be careful for our health. Practically as a recommendation, I will suggest a lot of vegetable soups with less or no cream, less or no potatoes. Meats, poultry, games… are abundant but just be careful to not exaggerated.
However, Fruits as apple, pears… Pumpkins seeds, walnuts, egg white, low fat pumpkin pie, apple pie, apple sauce… wild turkey breast without skin… All these goodies can be consummate without any moderation. Fall has so many holidays, so many occasion to party and so many occasion to break our summer diet. We need all these holidays, all these get together to face the apparent sadness of the cold season. Apparent yes but what a great season! Samuel Butler have said it so poetically:"Autumn is the mellower season, and what we lose in flowers we more than gain in fruits."
Visit us at http://www.cheffreshcuisine.com for our fall menu suggestion and let us pamper you.
Saturday, September 4, 2010
Welcome Chef Fresh Cuisine
August is gone and the summer with it, the remaining days of summer are so hot, slowly, flowers, leaves, grasses start to wither; it’s sounds so sad! Birds start their migration to an unknowns directions, kids are back to school, the office are once again full with employees, clients, business partner and…everyone seems so busy and stress because of the hectic schedule that comes ahead.
August is gone and here is come September. Everyone feel the solitude; no more cook out or summer fun in the swimming pool, communities seems empties and the commute so hectic what a sad situation! Will all look for the Labor Day weekend as a little island of joy in the midst of our stress and sadness? No reason to be sad, September it’s a great month. Until the solstice, we still enjoying the summer, yeah right! But, we are busy and stress. Ok! Let see, summer is gone but fall is coming. New wines, new crops, all market are full of all kinds of fresh goodies, as Albert Camus will say: Autumn is a second spring where every leaf is a flower. As for me, I will sound like Dorothy Parker: Summer makes me drowsy, autumn makes me sing…Let me give you reason for hope and joy, My friends Julie, Cliff and I have in common the love of good food reason why we decide to create Chef Fresh Cuisine. What is that has to do with the seasons? Yes it’s all about our philosophy, all about dreams for a better world, where food contributes for a better living style. Enjoying the beauty of all the season, As summer gone here is come the fall with good comfort food, lots of good vegetable, no one care about the weight, our beautiful form will soon be cover up because of the cold, we will need our body fat to fight the cold naturally…that is the real life cycle. At Chef Fresh Cuisine, we are committed to providing Personal Chef, Catering, Cooking Classes and Menu Planning services. We believe in protecting the health of people and the planet we only use organic, local and sustainable ingredients. As the chef, my cuisine is innovative French cuisine, simple and evocative of my African roots. My ingredients are local and seasonal as much as possible. Please visit us at: http://www.cheffreshcuisine.com.
August is gone and here is come September. Everyone feel the solitude; no more cook out or summer fun in the swimming pool, communities seems empties and the commute so hectic what a sad situation! Will all look for the Labor Day weekend as a little island of joy in the midst of our stress and sadness? No reason to be sad, September it’s a great month. Until the solstice, we still enjoying the summer, yeah right! But, we are busy and stress. Ok! Let see, summer is gone but fall is coming. New wines, new crops, all market are full of all kinds of fresh goodies, as Albert Camus will say: Autumn is a second spring where every leaf is a flower. As for me, I will sound like Dorothy Parker: Summer makes me drowsy, autumn makes me sing…Let me give you reason for hope and joy, My friends Julie, Cliff and I have in common the love of good food reason why we decide to create Chef Fresh Cuisine. What is that has to do with the seasons? Yes it’s all about our philosophy, all about dreams for a better world, where food contributes for a better living style. Enjoying the beauty of all the season, As summer gone here is come the fall with good comfort food, lots of good vegetable, no one care about the weight, our beautiful form will soon be cover up because of the cold, we will need our body fat to fight the cold naturally…that is the real life cycle. At Chef Fresh Cuisine, we are committed to providing Personal Chef, Catering, Cooking Classes and Menu Planning services. We believe in protecting the health of people and the planet we only use organic, local and sustainable ingredients. As the chef, my cuisine is innovative French cuisine, simple and evocative of my African roots. My ingredients are local and seasonal as much as possible. Please visit us at: http://www.cheffreshcuisine.com.
Monday, January 4, 2010
Epiphany from Worldwide Gourmet
I was working on the Epiphany traditions for my blog and guess what? I received the following text from Worldwide Gourmet. It is a wonderful text with all the information that I couldn't even think of so, I decide that instead of me saying it, I will share with you their thoughts.That by itself, is the real signification of the Epiphany:God's daily little gifts that sometimes we don't see. Please enjoy it and once again happy new year for all my followers.
January 6th - Epiphany is a festival that dates back almost 2000 years, celebrated in every Catholic country and community. With it the Christmas season reaches its peak with a commemoration of the arrival of the three kings with gifts for the newborn baby Jesus. There were Gaspar, Balthazar and Melchior, three continents, three presents: gold, frankincense and myrrh. In many villages, "kings'fires" are still lit as a reminder of the fires that, according to legend, burned that night in Bethlehem to hide the star from King Herod.
A short history of the bean
The bean that is placed in the traditional Epiphany galette, or king's cake, is a tradition dating back to Roman times. A black or white bean was used for voting in elections, and during the Roman feast of Saturnalia in early January, the king of the festival was also chosen by means of a bean. Though the tradition had religious origins, it has become a family tradition during which everyone gathers together to cut the famous galette. Whoever finds the bean will be crowned king… and will choose his queen. In the old days in England, as well as in Burgundy, a couple was chosen at random by placing both a bean and a pea into the cake.
The Poor Man's Share
Epiphany 1
The first portion is always the "poor man's share," the "share of God and the Virgin," and was marked out by the youngest child of the family. There were also portions for those who were absent - the son in the army, the relative aboard one of the king's ships, the fisherman who had been unable to return. The portion was stored in the hutch until they came back, a way of saying "We were thinking about you." If it kept for a long time without crumbling or molding, it was seen as a good omen.
Distinct Traditions
England
Epiphany, or "Twelfth Night" as it is traditionally known in England, was marked by celebrations that brought an end to the twelve day Christmas period, and was the last chance for merry-making before returning to work. The Yule log, lit on Christmas day, remained burning until Twelfth Night in order to bring good fortune to the house for the coming year. Its charred remains were kept, both to kindle the next year's Yule log, as well as to protect the house from fire and lightning. The period leading up to Twelfth Night was celebrated in medieval times as the "festival of fools," during which a "lord of misrule" presided over mischief and wild antics. Twelfth Night itself was a traditional day for plays or "mummings," and it is thought that Shakespeare's play took its name from the fact that it was first performed as part of Twelfth Night celebrations about 1601.
Spain
The day of the three kings is an opportunity to exchange Christmas gifts, since originally it was the day, twelve days after the birth of Jesus, that the kings arrived bearing gifts for the child. The evening before, there is a parade of carriages through the streets and candied fruits and other sweets, a little foretaste of the next day, are tossed out. For this occasion, a crown-shaped loaf of bread is prepared, flavored with orange and lemon zest, brandy and orange flower water, decorated with candied fruit and flaked almonds. A silver coin, a porcelain figure or a dry bean are hidden inside.
Guadeloupe
The celebrations here have a different feel from elsewhere in the world. Epiphany doesn't mean the last day of Christmas celebrations, but rather the first day of "kannaval" which lasts until the evening before Ash Wednesday. Lent brings an end to the wild celebrations during which the streets are filled with devils and demons dressed solely in black and white. The evening sees the carnival end with the "grand brilé Vaval," the burning of Vaval, the king of the carnival, amidst the cries and wails of the crowd.
Mexico
Preparations for Epiphany begin ten days before Christmas with the posadas. Just as the three kings were guided by the shepherds' star, each family joins in a procession bringing sweets to the village square. They will be used to fill piñatas, enormous brightly-colored pottery or papier mâché animals to be hung up on the day of Epiphany. The children have to try to break the piñata so that it bursts open like a horn of plenty, showering them with candies and small coins.
Germany - The Butter Laws
In the 17th century, German bakers sent a petition to the pope asking that the ban on the use of butter in Christmas breads and pastries be abolished. In France in 1713 a parliamentary order prohibited the use of eggs, even for glazing bread. And when the Revolution occurred in 1789, the "festival of the kings" fell like a guillotine blade - no more crowns! Instead they drew lots for the bean to choose the "citizen" who would present the galette. But the old customs were too well-loved to die out. While in some countries Epiphany marks the crowning of the king or queen of the feast, the custom has an unhappier ending in this part of the world! Whoever discovers a little sugar Jesus or a bean in his "rosca de reyes," or king's crown, has to organize and pay for the Candlemas party on February 2, when all the guests will be invited for tamales. It is whispered that anyone who is a bit stingy won't hesitate to swallow the bean, but since the party takes place with family and friends, the subterfuge is quickly pointed out with laughs and good-natured taunts.
A very French custom
The three kings' cake or galette, made from puff pastry in which a bean is hidden, is a staple of classical French cuisine. In Quebec, the custom has been taken up enthusiastically. In Franche-Comté, the children would dress up as the three kings and wear a golden belt over a shirt decorated with stars. They would go from door to door singing and ringing bells to demand their share. Girls of marriageable age never missed saying a prayer in the evening: May I see in my sleeping The man I will marry in my waking. In lower Brittany, a poor man leading a horse decorated with boxwood and laurel would stop at each house to collect the share for the poor. In Franche-Comté they make a "galette de goumeau" (goumeau being a topping of choux pastry enriched with cream), that can weigh up to 150 kg! Made from rich brioche dough, it can be found in every bakery in Besançon as well as in the Doubs region.
http://www.theworldwidegourmet.com/media/upload/content/131.jpg
January 6th - Epiphany is a festival that dates back almost 2000 years, celebrated in every Catholic country and community. With it the Christmas season reaches its peak with a commemoration of the arrival of the three kings with gifts for the newborn baby Jesus. There were Gaspar, Balthazar and Melchior, three continents, three presents: gold, frankincense and myrrh. In many villages, "kings'fires" are still lit as a reminder of the fires that, according to legend, burned that night in Bethlehem to hide the star from King Herod.
A short history of the bean
The bean that is placed in the traditional Epiphany galette, or king's cake, is a tradition dating back to Roman times. A black or white bean was used for voting in elections, and during the Roman feast of Saturnalia in early January, the king of the festival was also chosen by means of a bean. Though the tradition had religious origins, it has become a family tradition during which everyone gathers together to cut the famous galette. Whoever finds the bean will be crowned king… and will choose his queen. In the old days in England, as well as in Burgundy, a couple was chosen at random by placing both a bean and a pea into the cake.
The Poor Man's Share
Epiphany 1
The first portion is always the "poor man's share," the "share of God and the Virgin," and was marked out by the youngest child of the family. There were also portions for those who were absent - the son in the army, the relative aboard one of the king's ships, the fisherman who had been unable to return. The portion was stored in the hutch until they came back, a way of saying "We were thinking about you." If it kept for a long time without crumbling or molding, it was seen as a good omen.
Distinct Traditions
England
Epiphany, or "Twelfth Night" as it is traditionally known in England, was marked by celebrations that brought an end to the twelve day Christmas period, and was the last chance for merry-making before returning to work. The Yule log, lit on Christmas day, remained burning until Twelfth Night in order to bring good fortune to the house for the coming year. Its charred remains were kept, both to kindle the next year's Yule log, as well as to protect the house from fire and lightning. The period leading up to Twelfth Night was celebrated in medieval times as the "festival of fools," during which a "lord of misrule" presided over mischief and wild antics. Twelfth Night itself was a traditional day for plays or "mummings," and it is thought that Shakespeare's play took its name from the fact that it was first performed as part of Twelfth Night celebrations about 1601.
Spain
The day of the three kings is an opportunity to exchange Christmas gifts, since originally it was the day, twelve days after the birth of Jesus, that the kings arrived bearing gifts for the child. The evening before, there is a parade of carriages through the streets and candied fruits and other sweets, a little foretaste of the next day, are tossed out. For this occasion, a crown-shaped loaf of bread is prepared, flavored with orange and lemon zest, brandy and orange flower water, decorated with candied fruit and flaked almonds. A silver coin, a porcelain figure or a dry bean are hidden inside.
Guadeloupe
The celebrations here have a different feel from elsewhere in the world. Epiphany doesn't mean the last day of Christmas celebrations, but rather the first day of "kannaval" which lasts until the evening before Ash Wednesday. Lent brings an end to the wild celebrations during which the streets are filled with devils and demons dressed solely in black and white. The evening sees the carnival end with the "grand brilé Vaval," the burning of Vaval, the king of the carnival, amidst the cries and wails of the crowd.
Mexico
Preparations for Epiphany begin ten days before Christmas with the posadas. Just as the three kings were guided by the shepherds' star, each family joins in a procession bringing sweets to the village square. They will be used to fill piñatas, enormous brightly-colored pottery or papier mâché animals to be hung up on the day of Epiphany. The children have to try to break the piñata so that it bursts open like a horn of plenty, showering them with candies and small coins.
Germany - The Butter Laws
In the 17th century, German bakers sent a petition to the pope asking that the ban on the use of butter in Christmas breads and pastries be abolished. In France in 1713 a parliamentary order prohibited the use of eggs, even for glazing bread. And when the Revolution occurred in 1789, the "festival of the kings" fell like a guillotine blade - no more crowns! Instead they drew lots for the bean to choose the "citizen" who would present the galette. But the old customs were too well-loved to die out. While in some countries Epiphany marks the crowning of the king or queen of the feast, the custom has an unhappier ending in this part of the world! Whoever discovers a little sugar Jesus or a bean in his "rosca de reyes," or king's crown, has to organize and pay for the Candlemas party on February 2, when all the guests will be invited for tamales. It is whispered that anyone who is a bit stingy won't hesitate to swallow the bean, but since the party takes place with family and friends, the subterfuge is quickly pointed out with laughs and good-natured taunts.
A very French custom
The three kings' cake or galette, made from puff pastry in which a bean is hidden, is a staple of classical French cuisine. In Quebec, the custom has been taken up enthusiastically. In Franche-Comté, the children would dress up as the three kings and wear a golden belt over a shirt decorated with stars. They would go from door to door singing and ringing bells to demand their share. Girls of marriageable age never missed saying a prayer in the evening: May I see in my sleeping The man I will marry in my waking. In lower Brittany, a poor man leading a horse decorated with boxwood and laurel would stop at each house to collect the share for the poor. In Franche-Comté they make a "galette de goumeau" (goumeau being a topping of choux pastry enriched with cream), that can weigh up to 150 kg! Made from rich brioche dough, it can be found in every bakery in Besançon as well as in the Doubs region.
http://www.theworldwidegourmet.com/media/upload/content/131.jpg
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