Chef Helen

Romantic Dinner for 2

2010-12-02T15:17:00.000-05:00

You know you deserve it!

Chef Helen will supply the candles, wine , flowers!

You will choose from a 3 to 4 course menu prepared in your own home by your own Personl Chef. Heln will do all of the shopping, food preparation,and serving through dessert and even clean up!

Just $350.00 inclusive!

Kick it up!! Get a massage for each of you while Chef Helen does the cooking in your kitchen. Add $125.00 (paid separately).

Yes, gift certificates are available.

This is a very popular gift for your signifigant other, parents, boss etc.
Call to schedule!

Business Expo Tuesday

2010-11-08T18:48:00.000-05:00

Wow!
Just $5.00 gets you all of this:

Speakers:
Barbara Socher of Self Discovery Techniques will speak about “Strategies for Success”
Darrien Dorrity will teach you “How to Price Yourself Out of Business”
Daniel Singleton will discuss “Social Media and Internet Branding”
Rick Snyder will share “Sales Tips”

Tuesday November 9, 2010
5PM to 9PM
Holiday Inn
1301 Belvedere Rd.
West Palm Beach, Fl. 33405
For info call Helen Gottesman 561-676-2078
helengottesman2001@yahoo.com

Barbara Socher

Barbara Socher is a Self Discovery Trainer. “My life experiences as an entrepreneur have given me a wide range of skills, insight and knowledge. My life experiences as a Mother and Grandmother have taught me how to be Compassionate and Wise.”

In the past few years a revolutionary strategy to realize human potential was created. The Self Discovery Techniques and Life Mastery Process have taken self-empowerment to whole new heights - we are creating an “Evolution Revolution!”

Since being introduced to the Self Discovery Life Mastery Process in 2004, Barbara focused on deepening her own self-mastery by implementing and practicing the cutting-edge Self Discovery Techniques.

Her life was so impacted by this process that she committed to becoming a Self Discovery Trainer, and the result is that she is now amongst the few leaders and pioneers of today’s human potential movement.

She has spent innumerable hours training individual clients and leading workshops in developing self-mastery by using the Self Discovery Techniques

Whether a person is far along the self-empowerment path; has been meditating for years; is living a great life; or if they are just starting on their own self-exploration; or are experiencing challenges in life – no matter what their present situation – the Self Discovery Techniques can support them to create a happy, fulfilled and prosperous life.

Darrian Dority “How to Price Yourself Out Of Business”
How to Price Yourself out of Business! Darrian Dority explains the critical steps business owners sometime fail to include in the planning of their business.
Darrian Dority is a 7 time sales and marketing award recipient. Utilizing real world data and current technologies to acheive high standards. With an emphasis on small and medium companies , I strive to help the underdog become the big dog. "So when success is critical" call the expert! www.darrianDority.com

Daniel Singleton “Social Media and Internet Branding”

Blogging and Social Media 101
Your competitors are using social media platforms like blogs, Twitter, and Facebook to reach their customers in order to grow their businesses and profits-are you? In this Social Media 101 presentation, Daniel Singleton will bring you up to speed on the most effective social-media marketing strategies. With over 30 years of experience, longtime system developer Daniel Singleton describes tactics and tools you need to get up and running with social media while avoiding the pitfalls.
You'll learn how to turn website visits into profitable relationships, develop your brand, and build massive appeal for far less cost than you might imagine. Daniel will show you how to build an effective blog or website for your business, increase your online reputation and take control of the results people get when they "Google" you or your business together with discussing the best ways to create new online content about your products and services with your customers.
If you aren't using the Internet and social media to market your business and stay in touch with your customers, you're already falling behind. This presentation will share the effective, proven strategies you need to succeed.

Rick Snyder “Sales Tips”

Rick has been in sales for more than 30 years, as a broadcasting/advertising sales person, radio sales manager, radio general manager, business magazine owner, mattress store owner, public radio and TV underwriting executive and sales trainer.

Rick’s career started as an on-the-air DJ so he’s really been talking all his life! The development of his training program has been a natural outgrowth of what he’s learned, researched, and practiced. After several years of training entry level sales people, Rick realized that it was not the rookies that needed to keep current. It’s the experienced, on the street sales pros working to make a living at their craft and finding things more and more difficult as the economy worsened and management became more demanding.

The pressure from both sides of the aisle has squeezed out the faint of heart, those who don’t think they can do it and those who don’t want to do it. But for those that persist in sales, those who love the business they’re in, there’s been another effect. We’re all worked so hard and we’re all put under so much pressure to bring in the business, that basic sales techniques that are essential to be a success -- from the cold call to the close -- have been pushed aside.

Rick is here to remind us how use these crucial techniques, to polish our presentations and to remember how the fundamentals of good sales really work.

Daniel Singleton

Meet Vendors and Learn about their Businesses:
Arbonne **SPGraphics Printing and Promotional Items
Crown Financial Services **Computer Troubleshooters
Dr. Ally, Chiropractor** Enogic Water**The Gilmore Group, Small Biz Solutions** Itex barter
“Coach Judy” will be broadcasting her radio show live at the event to benefit the “National Single Parent Resource Network.**And so many more!!
The event will be videotaped so you can buy a CD and listen to the speakers later!

JCC Food Pantry will be collecting canned goods for their Thanksgiving Food drive!

Each vendor is expected to have a raffle of their goods or services !!
There will also be a 50/50 raffle at the event!!

For more information, call Helen or Robert Gottesman
561-676-2078 or 561-676-2075 helengottesman2001@yahoo.com
Sponsored by Free Networking International www.freenetworkinginternational.com
Central Palm Beach County Group

http://myemail.constantcontact.com/Productive-Business-Networking-Meeting.html?soid=1101414428361&aid=uxZqBg_Hu3E

2010-11-08T18:45:00.000-05:00

http://myemail.constantcontact.com/Productive-Business-Networking-Meeting.html?soid=1101414428361&aid=uxZqBg_Hu3E

Palm Beach Post Interview

2010-09-01T13:16:00.000-04:00

Iwas interviewed last week for an article in the Palm beast Post food section on Sept 8th. Full photos too!!

Our trip up North

2010-06-14T09:45:00.000-04:00

We drove up North to a Yachad Shabatton (www.njcd.org ) at the Hudson Valley Resort and spa. We met the most amazing people aND DISCUSSED THE FUTURE FOR OUR SPECIAL NEEDS CHILDREN. The best was our meeting the Lazaroff family from Baltimore. they are planning a "CVAmp Hill" style environment in Baltimore.

What i prepared today for Pesach

2010-03-29T17:18:00.000-04:00

Today is erev Pesach. We are going to our shul for the seder, but I cooked for tomorrow and later in the week. I prepared a 10 pound turkey (easy as pie, if you have 3 hours to leave it in the oven). I made two sheet pans of potato kugel, 2 sheet pans of brownies and a pot of stuffed cabbage using 1/2 a head of cabbage from Bedner's fruit market in Boynton Beach. I am about to make the charoses for tomorrow since I am not allowed to grate the apples on Yom Tov. I have one of the easiest chocolate brownie recipes for Pesach from "the haimishe Kitchen" 4 whole eggs
1/2 cups sugar
1 cup oil
1/2 cup oil
1/2 cup cocoa1/2 cup chopped nuts
3/4 cup potato starch

Mix eggs until yolks and whites are combined, not foamy.Add the rest of the ingredients and mix just until the mixture is smooth. DO NOT OVERMIX. Bake in a 9 by 13 inch pan for 45 to 50 minutes at 350..

I have made this for several years, very popular and you dont have to separate the eggs like so many other Passsover recipes.

A zissen Pesach

Chef Helen

Pesach/Passover Prep

2010-03-29T08:03:00.000-04:00

Today is the day before Passover, Tonight is the first seder. Most Jews do some sort of prep for the holidays. We try to do everything right.

We searched our house for and used up or packed away leftover chametz We threw awy or ate everything early (garbage picked up before 8am.)
We then burn any odds and ends in a fire (behind the shul this year)

I had my last cook date yesterday morning. I cooked for a lady in Boynton while hubby shopped for everything on my list!!. He is amazing. He managed the crazy stores as Kosher Marketplace, Glicks, Publix, Winn-Dixie,
and the Dollar Store (4 for a dollar fresh toothbrushes).

I finished the cookdate and everything was in my clients fridge by 1PM. Then, I went with hubby and son to Bedner's fruit and veg market in Boynton Beach for the freshest veggies!!

All errands were completed and we even went to Jon's for last of the pizza by 4PM and ices at Ritas in Boynton and home by 5:30.
Helen

website and twitter updates

2010-03-11T12:49:00.000-05:00

I am now looking at cookbooks to find recipes to convert for Passover, What foods can you not live without for a week. There are commercially made Pesach Pizzas out there now, (can you believe it?) I make just about everything from scratch and try to avoid additives in foods for myself and clients. Just let me know what you want and I will make it at home and you get the benefit of a new recipe!!

Chef Helen

2010-03-11T12:44:00.002-05:00

I am updating mywebsite www.helenshomecooking.com and my twitter account as chefhelen.
All comments appreciated
ChefHelen

2010-01-26T09:45:00.000-05:00

I am now putting together plans for a dinner party for about 30 guests. I will add the menu to the blog (maybe some recipes) later today

Helen

Adir in Basketball Special Olympics

2010-01-25T11:29:00.000-05:00

Woo Hoo!! My son Adir was invited to go to the State Basketball Playoffs in the Special Olympics. Go get 'em Adir!!

Yesterday's Cook Date.

2009-12-15T09:48:00.005-05:00

Yesterday, I left the house to start shopping for my client about 7:45. I made stops at "The Boyz" in Del Ray, Publix and WalMart to get everything and got to the new client just about 10AM in Del Ray Beach.

I made the Stuffing (as for Thanksgiving) first, then went on to the Baked Sweet Potatoes. I made the Chicken Piccata and the Meat loaf at the same time as there were not enough saute pans to do everything at once. The Chicken Marsala was only slightly different from the Piccata, so that was easy. I followed that with the string beans Amondine and the carrots. Of course the Meat Loaf had the sweet (Diet Coke) sauce on the side.

I did not finish cleaning everything until about 5Pm when my hubby picked me up. By then, everything was neatly packaged in Gladware containers or ziploc bags (the salad greens and fresh cut fruit).

Atvantages to kosher food that you did not know

2009-08-28T13:56:00.002-04:00

Why keep kosher?

In the book of Deuteronomy/Devarim in the Bible, G-d instructs the Jewish people to keep kosher to keep them selveselves holy. As Jews we are supposed ro follow exactly as G-d decrees. I have been keeping kosher for over 20 years.

I am always looking for "rational" explanations from outside sources that show G-d knew what he was talking about. I find this in the most unusual places.

I was re-reading Kevin Trudeau's book last weeek on "Natural Cures They Don't Want You To Know About". Mr. Trudeau said that he does not eat pork as pigs will eat everything in their path, even their own poop. They have eaten shoes, paper, anthing.Hey you are what you eat, so I don't eat pork.
He also discusses fish with fins and scales as opposed to fish with only fins. He mentioned that when he lived in Boston and there was a "red tide" outbreak in the ocean, fish with both fins and scales (flounder, sole, salmon etc) could be eaten as they are able to filter out the toxins from their systems while other aquatic creatures with out fins & scales are unable to filter out the toxins (catfish, shark, lobster, shrimp). Again, you are what you eat.

Speaking of shrimp, they live the same way cockroaches do, except they are in the ocean. Think of that the next time you order some in a restaurant. Kosher meat is looking pretty good , isn't it?
Helen email if you care to discuss helen@helenshomecooking.net You kosher Personal Chef in Florida

Helen does the Holiday Cooking

2009-08-27T11:38:00.003-04:00

When you want haimische tasting meals your Bubby made without slaving in the kitchen!!
And it is kosher to boot!
Let Helen’s Home Cooking do the work for the Holidays.
Helen Gottesman is a Personal Chef focused on the kosher consumer. She now brings you food prepared by her from scratch in a kosher restaurant (Morel’s) and it is under ORB supervision!!

Soup (choose one)
Chicken Matzo Ball
Split Pea (Meatless/Pareve)
Lentil Soup (Meatless/Pareve)

Main Dishes
(Choose up to 5)
Stuffed Cabbage
Unstuffed Cabbage
Apricot Chicken
Chicken Picatta
Mediterranean Beef Stew
Chili with Beans, spicy comfort food
Stewed Chicken with Meatballs

Sides (Choose 2)
Risotto with garlic, onion, fresh vegetables in season
Sweet Noodle Kugel with Fruit
Kasha Varnishkas
Roasted Veggies Roasting root veggies brings out their sweetness with seasonal vegetables and a touch of oil & herbs
Green Beans Gremolata (with lemon zest, garlic and parsley)

$85.00/person with a 2 person minimum includes 5 main courses, 2 side dishes and a soup per person.

Delivery is available.
To place your order, call Helen Gottesman at 561-676-2078 or fax to 561-509-8303. Payment (at least 50% in advance) can be made by check, cash, or PayPal to Helen Gottesman. This plan is available through October.
www.helenshomecooking.net Helen@helenshomecooking.net

Chili is my favorite comfort food

2009-07-20T21:27:00.003-04:00

I made chili for a client on Thursday and realized as I tasted it for spicing tat it is my favorite comfort food. I couldn't wait to make this easy dish for myself and my family Friday night. The recipe or a variant thereof was in the South Beach diet cookbook.

1 pound ground beef (probably would work with other ground meat as well)
1/2 cup diced onions, peppers, mushrooms (optional)
1 can red beans or canellini beans drained
1 can diced tomatoes
dash to 1.4tsp of cumin, garam msala and/or cayenne to taste

Brown the ground meat in a fry pan, breaking up with aspoon untilit is all browned. If desired, drain fat with aid of colander. Add in diced onions peppers and mushrooms if using and cook for a minute or two until until onions brown, them add spices. Add in the beans and stir. Add in the tomatoes and cook on low flame for 30 to 45 minutes or longer as mixture thickens. Taste for spices, adding as needed. this is delicious overwhite or brown rice.

Yum.

Helen

Recent trend?

2009-07-06T18:06:00.002-04:00

I have rceived several calls for low fat cooking in the past few weeks. Each client has their unique take on this but I am coming up with unique recipes to suit each clients needs.

I will be cooking Poached Chicken on a spinach salad
Poached Salmon on Asparagus
Tandoori dry rub on turkey cutlets with whole wheat pasta spirals
Roast veggies
Steamed fish
Mizutaki

This is going to be yummy. Now if could just get my hubby and son to eat like this..........

Helen

Master Networkers!!

2009-06-23T19:15:00.003-04:00

Last night Robert (my husband) and I did the first half of our Master Networkers Course in preparation for our becoming Directors of the first FNI group on the East Coast of Florida.

This was some of the best hours that we spent on the phone that involved our businesses. We learned how to do effective networking (unlike the biz card exchange that usually takes place).

By "interviewing" each contact we can find out what they want/need to take their businesses to the next level? what exactly is their niche? What makes them unique?

Would you like to join us at aa FNI event which we are planning on starting right after Independence Day? Would you like to start another FNI group? Or most importantly would you like to learn how to be a Master Networker?

Call us or call David Doerges at 727-542-8686. Just let him know you heard about it from me. In the meantime, check out http://www.freenetworkinginternational.com/ . FNI was started in the Tampa Florida area and now has about 40 groups. Ours will be the first group on the East Coast of Florida.

Helen Gottesman
561-676-2078
http://www.helenshomecooking.com/
www.youravon.com/hgottesman

Dinner at the Gottesmans

2009-06-12T16:10:00.003-04:00

In a few minutes I am going to start making Arroz Con Pollo a la Helen. I will also make my Matzo Ball Soup and stir fried Veggies.

I already have the kokosh cakes (similar to babke) I made yesterday in the freezer along with my challahs (which I make 8 at a time).

I plan on writing up the recipes as a separate entry>

Helen Gottesman
Helen's Home Cooking & Catering
561-676-2078

What my son teaches me

2009-06-12T15:55:00.002-04:00

Most of you know that we have a 15 year old son named Adir, whom we adopted as a baby and who happens to have Down Suyndrome.

He is amazing. He is fearless, full of love and does not let life get him down. We went to the timeshare we own at Cape Caribe in Cape Canaveral. Florida. They have a huge waterpark on the premises. I was happy in the regular pool (with over a hundred people swimming, I was still able to do laps). Adir went on the 4 or 5 story stairs to the waterslide and coaxed my husband to try the waterslide. They ended up going over a dozen times each. I went on the lazy river there.

When we visited friends in Boca Raton this week , Adir heard the bickering and complaining of their children (just a little younger than Adir) that they didn't have certain things that they wanted. Adir just said, that's ok, maybe another time....He did not whine or complain..

Also at middle school, he introduced himself to the prettiest girl in the place (not limiting himself to the ESE crowd). He started up a conversation with her and said he wuld like o take her out sometime. While the date has not materialized, they did become friends, calling each other regularly. His teacher saw that when he was going to introduce himself to her, tried to stop him (what if she's not interested?) He said So, what!!, Of course she'll like me, I'm cute!!.

Helen

Helen is now selling Avon

2009-06-01T14:48:00.002-04:00

As of this past Thursday, I am selling Avon as an Independent Consultant. If you are interested in buying or selling Avon, check out http://www.yourAvon.com/hgottesman You can even buy online!! Let me know if you need catalogues!!
Helen

Recipe forUn-StuffedCabbage

2009-05-25T11:14:00.002-04:00

This is an alternative recipe for stuffed cabbage and the laborious process of prepping and stuffing the cabbage.

Un-Stuffed Cabbage

1 head green cabbage
1 pound ground beef
1 egg (optional)
½ cup white rice (optional)
1 15 ounce jar tomato sauce
1 15 ounce chili sauce (I use Heinz)
1 onion chopped
Salt and pepper to taste

Put crock pot on high and add tomato sauce and chili sauce. Clean and shred or thinly slice whole head of cabbage and add to sauce, along with chopped onion.

Mix ground beef with the egg and rice (if you are using it) as well as the salt and pepper. (Amount of salt and pepper is dependent on the amount in the sauce).
Shape the ground meat into walnut sized balls and drop onto the sauces and cabbage. Using the back of a spoon, make sure the meatballs are covered by the sauce. Add a small amount of water if necessary to cover the meatballs. Cover the pot and leave on high for at least one hour before turning to low for 3 to 4 hours.

Serve with rice or broad noodles

Serves at least 6 to 8

Used by Rebetzin Ruth Gottlieb of Ohel Torah as her go-to dish for Shabbat Kiddush.

Cooking for a Crowd

2009-05-19T11:21:00.003-04:00

I am working on a new plan. Find a commercial kitchen and few families that want dinners on a budget. This is based on the share-a chef concept that some of my personal chef friends have used.

I would do the cooking at the commercial kitchen (I think in terms of a synagogue), shop on that morning for the ingredients for the dishes the clients had already agreed upon. I could make 3 to 4 dishes including a crock pot dish that the diners/clients could bring home that night and 2 other favorites that could be taken home and heated in either the oven or microwave. Now I just have to put it together, price it etc and market it. I have a few ideas of where to do the cooking and who to approach on this. If they have a day care at the shul or classes, I could cook and at the end of the adult classes or parent pick up the food is ready and will be paid for with a donation made to the synagogue.

Yoiur thoughts on this?

Helen of Helen's Home Cooking & Catering

Attending Networking Event in Tampa, Florida

2009-04-29T10:00:00.006-04:00

On Monday, I travelled with my husband Robert Gottesman (www.abilityenergizer.com) and my (almost ) 15 year-old son Adir to Tampa, Florida to attend the"Boom " event by Free Networking International. (www.freenetworkinginternational.com). The drive seemed sooo long but was worth it!!

We met the amazing David Doerges and are excited about the prospect of bringing FNI to Florida's East Coast.

We chose different presentations /events to attend based on the different needs of our businesses. I listened to Jamie Limbaugh of www.flatrateprint.com as he spoke about getting the most out of print media. Brainstorming there was amazing!!

Bruce Anderson spoke about "How to Find and Dominate Profitable Niche Markets Online". I learned so much I can't wait to start putting this into action. I will be using ebay pulse, google insights, google ad words etc...Woohoo!!

If you would like to be included in our soon-to-be FNI group in The Boynton Beach area, call me at561-676-2078 or call Rob at561-676-2078.

Also call Rob about the solutions he has for stress, ADD, ADHD , Autism, Aspergers at
or email him at robert@abilityenergizer.com .

Tell him I sent you!!

Helen Gottesman
www.helenshomecooking.net
561-676-2078

POtato Kugel for Passover

2009-04-07T22:43:00.001-04:00

Potato Kugel

5 to 6 potatoes (baking potatoes)
1 large onion
¼ cup Oil
Salt and pepper
Water (for potatoes to soak in)
5 Eggs
1 Zucchini or carrot (peeled)

Peel and grate potatoes into a bowl of ice water. Allow potatoes to sit in ice water for 10 to 20 minutes. This will keep the potatoes from turning the awful gray color.

After the potatoes have soaked, drain the potatoes (with your fingers) leaving the water in the bowl. Allow the water to settle. At the bottom of the bowl is the potato starch. Slowly, pour off the water and add the starch and grated onion and if desired (for taste and color) the zucchini and carrot.

Add a little salt and pepper and the beaten eggs to the potato mixture. Pour oil into two 8 by 8 or one 9 by 13 inch pan and heat in oven for about 10 minutes. Then take the pans out, carefully and pour about half the oil into the potato mixture, and bake for about 45 to 60 minutes, until brown and crispy, on top. Servings are about 2 inches square and reheat well.

Pesach continued

2009-04-07T09:08:00.004-04:00

Of course, there are always crumbs of chametz in a home that peopleare unable to find. For this and all of the stuff we have packed away (I have about 20 cartons and I am not done) there is the sale of chametz. A competent rabbi, (I used chabad.org) does a legal sale where a non-Jew ,is appointed by arabbi and technically owns all of the chametz for the duration of Pesach. If the non-Jew should help himself to the chametz according to my rabbi he owes about 15 to 20 times the value of the pots, pans, cereal etc.

On the morning of Pesach, we burn the chametz not already packed away (even all of my everday spice rack, ketchup, mustrd etc) must be burnt in a fire. I did mine overthe BBQ on the patio so I don't set the house on fire!! Anything found later (unlikely at that point must be made unusable (pour cleanser on it) and thrown out. This year, I can eat chametz until11.16AM Wed and it must be burnt by 12.19PM...

Then the fun begins..COOKING!!

Matzoh Ball Soup
Potato Kugel
Veggie Kugel
Turkey Breast
Kohlrabi

Sponge cake
Wine & lemon sauce
Brownies

The challenge of Passover is cooking with potato starch rather than flour, and of course no yeast. Recipes are tweaked constantly>>Traditions followed...

The seder..what is it?

The seder translates as order. There is a specific order of events in the HAGADDAH..which is the book we all read from at the table (dinner starts about 45 minutes into the hagaddah). For specifics on this go to http://www.chabad.org/).

So, nu, you want recipes? I will follow up a little later with recipes for chremsel, matzoh ball soup, potato kugel (with zucchini). and a few others. Right now, more kitchen prep.

Helen

Passsoverr..Time to Get Ready!!

2009-04-07T08:47:00.003-04:00

Every year Jews all over theworld get ready for Passover(or Pesach in Hebrew). Many know of the biblical account, with Moses and Pharoah and the 10 plagues. Not everyone knows what most Jews do to prepare.

About a month before Pesach, Jews take stock of what they have in their pantry and refrigerator/freezer. We have to use up or burn (just before Passover) all of the five grains . We stop buying extra, pasta, corn, flour, breads cereals,etc. Most households finds uses and strange recipes to use up leftovers in advance of the holiday.

A day or 2 before, (Pesach starts on Wednesday night) cabinets are either taped shut for the duration of the holiday, or dishes, glassware and the contents of the pantry are packed away. (I did most of this yesterday). Nobody realizes how much stuff they have until they start packing it all up.

Then, the cabinets arre washed down and shelf liner or foil is placed on the shelves for the meat and dairy dishes (kept separate according to kosher law).
At that point, the Pesach dishes are taken out. Traditionally, the Pesach dishes are the best dishes and serving pieces that the family has.

Tuesday evening this year, the family does a "bedikas chametz" or search for chametz in the home by candlelight, (already done meticulously by the entire household, or me in my case) to get the children involved.

10 slices of bread are hidden around the house and searched for by the children, with a candle to brush up the crumbs into a wooden spoon which will be burnt the following morning along with any other leftovers.

Theres so much more...will get back with recipes etc.

Helen

Share-A-Chef

2009-03-11T09:22:00.004-04:00

Share-A-Chef,
by Helen’s Home Cooking & Catering

Share a Chef with a Friend!

Let Chef Helen take care of the cooking for you and a friend, a neighbor or family member. The service includes two identical packages of 5 to 6 entrees, a soup and 2 sides. You can divide them up yourselves. You can also order different entrees and each will be packaged family style!!

Chef Helen will takes care of the shopping, cooking, packaging and clean-up, leaving delicious wholesome food for you and a friend.

Call Helen Gottesman
Helen’s Home Cooking & Catering
561-676-2078
www.helenshomecooking.net
Helen@helenshomecooking.net

The final cost of Helen’s services are dependent on menu choices.

Comfort Foods

2009-03-04T15:27:00.003-05:00

Everyone has their own idea of comfort foods. You know they foods that make you feel like you just came in from from playing in the snow and your mom had that hot chocolate ready for you. Just thinking about hot chocolate will make you think of those comforting times.

For some people comfort food is Lasagna, or Baked Ziti. For me it is Chicken Soup with Matzoh Balls.and Meat Loaf. For some of my clients comfort food is apple pie or a skillet dinner (I call it Kosher, Kicked Up Hamburger Helper). The biggest problem with comfort foods is that many of them are laden with salt and fat (think of potato chips and chocolate chip cookies). What I enjoy doing for my clients is "tweaking the recipes" to make things at least as good as the way they remember while cutting back on salt, fat and fillers.

To achieve this, I use my background in Nutrition , working in restaurants, cooking for my family and of course my experience as a personal chef. Since I am a member of the "Personal Chefs Network", (http://www.personalchefsnetwork.com/) I can brainstorm with hundreds of chefs across the country at any time.

What are your comfort foods. Do you miss eating them because of the fat and calories? Call or email me and we can figure out how to improve the menu. If you live close by in South Florida I would love to cook it for you. If you are further away, just check the "PCN" website above to find a chef near you.

Helen Gottesman
http://www.helenshomecooking.net/
561-676-2078
helen@helenshomecooking.net

Helen cooks.for.Vegans

2009-02-05T19:07:00.003-05:00

I love a food challenge!!
I have worked with clients that are vegan except for the occasional trout or salmon. When I know that as well as any other foods they like/dislike i love to find and/or create recipes and menus to suit them . What do you like/envision for the next great meal for you and your family?

Call me or email and I will cook it just for you!!

Helen Gottesman
561-676-2078
helen@helenshomecooking.net

Cookling Classes for Developmentally disabled and Autistic Students

2008-12-17T17:09:00.004-05:00

I did a cooking class on appetizers at yesterday and spoke with the regional sales manager. We discussed the possibility of cooking classes (by me) given to kids with developmental disabilities or autism. My husband's background (just completed his M. Ed. in Special Education this week.)and my cooking could work well together especially in a commercial cooking environment like Miele. We are running this by others to get ideas together. If you have suggestions, please let me know.

Helen

Being Adir's Mom

2008-12-17T15:05:00.003-05:00

I have been Adir's mom for 14 years. Every day he surprises me. Since he has Down Syndrome, he is not your average or typical 14 year old, but he is definitely 14.

This became apparent while looking at the Sunday paper's ads this week. He saw Toys R Us...he pointed out his wish list. He wanted to know why he never had the "my first tool set" (geared for 3 or 4 year olds)I pointed out that at 3 not only was he just starting to run, he was then using toys for 1 or 2, by the time he was at the right "developmental milestone" he was tooo big. He also wants to buy suits to impress the girls in his class. He wants to start dating, kissing, etc etc. His hormones of all things are on target. oy vey...

This morning he wanted to wait for the school bus by himself (assert independence). I said for ESE (Exceptional Student Education) students need a parent to wait with them or the parents get in trouble. He shouted at me that "I am NOT ESE!!" over and over. Oh JOY?!? LOL>

Helen

Baked Brie with Apricot & Almonds

2008-12-05T09:25:00.003-05:00

At my cooking class at Miele this week, people were wowed by one of the simplest appetizers to prepare... Baked Brie. The hardest thing about this recipe is waiting for the puff pastry to defrost.

Baked Brie
Serves 10
Ingredients
· 1/2 package frozen puff pastry, thawed
· 1 (8 ounce) package brie cheese, round
· 1/8 cup toasted almonds, slices (optional)
· 1/4 cup apricot preserves
Directions

Preheat oven to 425. Lightly grease cookie sheet.
Roll puff pastry out slightly.
Place the cheese wheel on top of puff pastry (leave rind on).
Place preserves on top of cheese.
Place the almonds on top of preserves.
Bundle Puff Pastry up and around the cheese.
Bake for 20-25 minutes.
Let cool for five minutes.
Serve with your favorite crackers or sliced apples and pears.

Helen Gottesman, Helen’s Home Cooking & Catering
561-676-2078

Gluten-Free Diet and Special Requests

2008-12-02T07:42:00.002-05:00

On Sunday morning, I received a call from a woman that just moved here from Michigan. She wanted me to cook a gluten-free organic diet for her. she needed this RIGHT AWAY. I was able to meet with her later that day. I did my shopping for her at Whole foods and the Kosher Marketplace in Boca Raton (kosher organic meats abound).
I cookedd and delivered her the food on Monday. She was sooo excited, she filled her refrigerator and could not wait for a taste testing of everything!!

I made>

Chicken Soup with vegetables
Mega Chunky Vegetable Soup

Roast Chicken with Orange Juice
Chicken Fricasee (tomato sauce)
Salmon with lime, ginger and tamari
Chicken with broccoli stir fry

Plain Brown Rice
Quinoa Pasta
Homemade tomato sauce
Baked Butternut Squash
Baked Sweet Potato

She is referring my cards to Dr. Albert Robbins, a well known allergist in Boca Raton that is dealing with her health issues.
What can I cook for you?

Helen

Thanksgiving Cooking Ad

2008-11-24T16:30:00.002-05:00

I wanted to share my Thanksgiving /Hannukah/Xmas Ad for you to share with friends in the area

Thanksgiving Menu
For 8 to 10 people

Turkey roasted 10-14 pounds, approximately
Herbed Bread Stuffing

Sweet Potato Casserole
String Bean Casserole
Homemade Cranberry Sauce

Pumpkin Pie
Pecan Pie

Just the turkey and stuffing $239.00 inclusive
Turkey and sides $299.00 inclusive
Turkey, sides and pies $349.00

Everything is purchased just for you according to your specifications and cooked in your home.
Menu can be changed, call regarding pricing.

Prices are good until Tuesday 11/25/8.
Add $50.00 more for Wednesday 11/26/8

Thanksgiving delicious dishes

2008-11-24T15:51:00.003-05:00

More yummy stuff

Sweet Potatoes and Marshmallows or Pineapple

2 pounds sweet potatoes or 1 can (1 pound, 7 ounces)
¼ cup sugar or syrup
¼ cup butter
½ teaspoon salt
Marshmallows or 1 can (1 pound, 4 ounces) pineapple

Boil potatoes until tender and peel, or use canned potatoes. Mash, add sugar or syrup, butter and salt and mix well. Turn into greased baking dish. Dot top with marshmallows or drained sliced pineapples. Place in moderate (350 degrees) oven until brown, (30 to 40 minutes). Serve hot.

From Settlement Cookbook

Courtesy Helen Gottesman
Helen’s Home Cooking & Catering
www.helenshomeccoking.net

I wanted to let you know what I cooked in the cooking class/demo at Miele this week.

Thanksgiving Dinner Made Easy

Roast Turkey Breasts *
Stuffing
Cranberry Sauce *
Sweet Potato Casserole*
String Bean Casserole
Pumpkin Pie*
Pecan Pie*

Let me know if you need the rwecipes, or to have me cook it for you!!
Helen

Thanksgiving is delicious

2008-11-24T15:42:00.003-05:00

I did a cooking lesson for Thanksgiving and wanted to share some of my recipes as everyone loved them.

Cranberry Sauce

1-cup water
1-cup sugar
1-pound fresh cranberries

Bring water and sugar to boil in a saucepan. Add cranberries and bring back to boil. After about 10 minutes, when cranberries start to pop, take off flame and allow cooling to room temperature (this will take several hours). Cranberry sauce can then be refrigerated. Makes about 2 ¼ cups.

Courtesy of
Helen Gottesman
Helen’s Home Cooking and Catering
www.helenshomecooking.net

For variety, replace half of the water with orange juice and add a few tablespoons of orange zest

Cream Puffs in my Cooking Class on Baking

2008-11-11T10:55:00.004-05:00

I wanted to let you know about the dishes I will be preparing/teaching at the cooking lesson at Miele this Friday afternoon.
One of the dishes will be Profiteroles which are cream puffs filled with ice cream (or Tofutti if you are kosher and serving it with Turkey).

Let me know what you think. If you want to attend one of the classes, just let me know or cotact James at Miele, Jnorris@mieleusa.com .

Cream Puffs/Profiteroles

1-cup water
½ cup margarine or butter
2 teaspoons sugar
1/4-teaspoon salt
1 ½ cups sifted flour
4 large eggs

Vanilla ice cream or tofutti

Bring water margarine, sugar and salt to boil in a saucepan. Remove from heat and add flour all at once. Return to medium heat and stir (with wooden spoon) for about 40 seconds, until dough comes away from sides of saucepan and a film appears. Remove from heat. Add 2 eggs, beat with wooden spoon, then add 2 more eggs, beating until smooth. Preheat oven to 375 degrees.

Grease and lightly flour cookie sheet. Spoon batter onto cookie sheet in big teaspoons. Bake at 375 degrees for 20 minutes. Lower heat to 350 degrees and bake for 10 more minutes. Let cool. The cookies will be hollow inside. Make a small cut in each and fill with ice cream or Tofutti.

Courtesy of
Helen Gottesman
www.helenshomecooking.net
Helen’s Home Cooking & Catering

Gourmet Cooking Lessons at Miele

2008-10-30T07:38:00.005-04:00

The cooking lessons have started at Miele in Boca Raton. I demonstrated a few Italian dishes such as Bruschetta, homemade Pizza, and chicken Cacciatore.

On November 14th, we will do a few different baking tecniques.

First, I plan on doing a few quick breads such as Sweet Beer Bread and Banana Bread.

Some Thanksgiving Favorites .such as Pumpkin Pie and Pecan Pie will follow. You shall see that these dishes really are "Easy As Pie."

To join us at Miele on the 14th call James or email him at jnorris@mieleusa.com

Helen

Miele Cooking Lessons

2008-10-19T20:23:00.004-04:00

We will finally start the cooking lessons at Miele USA in Boca Raton this week!! The first 2 lessons have been posted in the Sun_Sentinel and will be listed each week. This week, The topic is "A Tour of Italy". Not being familiar with the skill level or interest of the prospect clients, I am starting with fairly easy dishes.

Chicken Cacciatore, Pizza and Bruschetta. I have forwarded the recipes to James. If you want more information, please email James at JNorris@mieleusa.com.

Helen Gottesman

MieleUSA>com..Good and Bad News

2008-10-02T19:11:00.002-04:00

I spoke To James the sales manager at MieleUSA in Boca Raton today. He told me that they will have the classes /demos listed in the Sun Sentinel next week for the 10/22 demo. I will be demo'ing "A Tour of Italy". We may simply do such staples as Lasagna, Garlic Bread etc. Perhaps I will do more interesting dishes.

Helen

Necessity.is.the.mother.of.invention..Cook,on a Grill

2008-09-28T14:57:00.006-04:00

On Friday I was about to.put my challah in the oven..I heard zzzzap and found my stove on .fire.....I Unpluggedit and made the dinner I planned on,the grill.
We had chicken en papillote.(on.cookie.sheet),we had grilled butternut squash,lentil.soup.and.apple.cobbler....yummmy...

Now I plan out Holiday dinners around my grill and crockpot and butane stove....I.am forced to think outside the stove/box...

Will.advise.the.full.menu.tomrrow.

Helen

Challah Baking

2008-09-19T10:57:00.005-04:00

On Tuesday night, I attended a class at Rebbetzin Leah Rosenfeld's home in Greenacres. Leah is a great baker and cook. I have been baking my own challah for 18 years (since I moved to Florida) and have always believed that there is something to be learned from every person that we meet.

Leah helped me improve my challah baking. I became clearer on the mitzvah of taking challah. It is not as simple as it seems. We had about 15 ladies at her home and I tried a few different (small, thanks to Weight Watchers) samples of her breads and yeast cakes as well as the herb "butters". Delish!! I plan on using some of her recipes for clients.

Helen

I finally did it!!

2008-09-16T14:34:00.004-04:00

I realized it was time . I finally joined Weight Watchers. I have betwen 15 and 35 pounds to lose. I hope to use the skills learned on the program to help other people get to a healthier weight. I plan on using the Core program to get to a healthier point. I also want to wear the size 8 clothes I own from a few years ago.

Helen

More Details on the Miele Cooking Demos

2008-09-12T13:10:00.004-04:00

I just spoke with my contacts at Mieleusa.com We have a planned schedule and list of dishes. If you want to join us call me or Miele and you will get the details. Remember, this is a draft.

Cooking Lessons/Demos by Helen
For Miele

Great American Family Dishes
9/24/8 11AM to 1PM
Meat Loaf
Twice Baked Potatoes
Apple Cobbler

Tour of Italy
10/8/2008 11 AM to 1PM
Make your own Pizza
Toppings of your choice
Lasagna
Garlic Bread

Baking Made Easy
10/22/8 1PM to 3PM
Banana Bread
Cranberry Nut and fruit breads
Challah or other bread (would take more advance prep)
Chocolate chip cookies

Thanksgiving Celebration
11/12/08 11AM to 1PM
Main course (Turkey Breasts??)
Sweet Potatoes
Cranberry sauce
??

Baking for the Holidays
11/18/08 11AM to 1PM
4 or 5 dishes, to be decided

Any feedback you can give is appreciated.
Helen Gottesman
561-676-2078

Miele Demos to start

2008-09-11T10:32:00.004-04:00

On Wednesday, I did my practice demo at the Miele showroom in Boca Raton, Florida.
After having a cup or two of their coffee and being shown how efficient and easy to use the steam oven, convection oven and standard ovens were, I kept thinking "I want it and I want that one too!"

I made some simple dishes for James (the sales manager) and Robert (the showroom manager. We had previously decided on Trout Amandine and risotto. I did the demo on the two dishes explaining things such as how to chop the garlic, the difference between the red and green peppers (ripeness), how to tell when the fish is ready (it flakes).

To compare their different ovens, we did 2 trout fillets in the steam oven (only 4 minutes!) and 2 in the regular oven (20 minutes)

Becaust the steam oven did not "crisp" the almonds, we all decided that a short time under the broiler would be the finishing touch. In the regular oven,it was perfect.

I made the risotto with onion, garlic, peppers and boxed stock. It still took the standard 18 minutes on the range.

The guys said the food was wonderful. On 9/24 on 10/8 at 111AM to 1PM, I will be doing the demos at Miele. If you want to go, ask me for an invitation or call Miele.com in Florida and ask.

We decided on doing foods from different countries as the weekly themes, with comfort foods as the focus. If everything goes according to plan, there will be a Jewish week, Italian, French, Chinese, American and a baking demo (challah and quick breads). I will advise when we have confirmed the menus with Miele.

Helen

Chicken Soup Recipe

2008-09-08T13:31:00.006-04:00

I have had numerous requests for my chicken soup with matzoh ball recipe which I consider one of the easiest dishes to prepare.. To make this dish, you must allow the soup to simmer for 2 to 3 hours. If you don't have the time, it is not a dish that will do well with quick cooking. You can easily cook it in the evening, refrigerate and enjoy on succeeding days.

I have consistently found the cheapest pieces of chicken, (necks, backs or thighs) provide the tastiest soup. I have also found that kosher chicken provides a much tastier soup (I still don't know why).

Use a Dutch oven or stock pot. Not all of the vegetables are necessary and as you try the recipe a few times.you will see which combination works for your taste

Fill stockpot with at least 5 quarts of water and bring to a boil Add 1/2 Tbsp salt and 1 tsp pepper (amounts are approximate, and to taste). Adding the salt is recommended in the beginning and adding it later will never give the soup the right taste.

Add in about 1 pound or more of chicken pieces (I use necks,and at $1.50 for about 2 to 3 pounds, a bargain). Let the chicken cook for 20 to 30minutes and a foam known as scum forms. Many people will skim this off and toss it. I have been told by experts there is nothing wrong with this and stir it right back in!!

Keep cooking and put in a few peeled and sliced carrots (size is up to you), onions peeled and sliced as well as 2 to 3 garlic cloves. You need not get fancy with this, the veggies will be cooking for hours.

Depending on your taste,add in a few ribs of celery, a turnip (peeled and diced) and a parsnip (peeled and sliced),

All together, I cook the soup about 2 1/2 to 3 hours. When it starts to smell like chicken soup throughout your house, Add in the matzoh balls (even easier to make) and cook for at least half an hour before serving.

At the very end add in a few sprigs of fresh dill,or add directly to the soup bowl as you serve it. (people will think the soup is gourmet this way).

You can chill to room temp and chill in the fridge. The next day (depending on which type of chicken you used), there may be a layer of chicken fat on top which you can skim off.

Helen
your kosher personal chef

Getting ready for Hurricane Ike and Miele

2008-09-05T17:12:00.005-04:00

Hi.Today, my husband and I drove over to Home Depot to get Hurricane Boards, flashlight, batteries, lots of water and juices and other incidentals.Rob is cutting the boards to the right size now. I am cooking up a storm. I already made matzoh ball soup, chicken piccata, challah, risotto. I will make meat loaves, roast chicken and another dish or 2.

On Wednesday, I will meet again with the staff at Miele (high end appliance manufacturer from Germany). We will go over recipes, menus, demos etc. It looks good.

Helen

Experience as a parent of a child with Down Syndrome

2008-09-03T08:37:00.004-04:00

I just saw the greatest video that explains what it is like having a son with down Syndrome.

http://www.cflparents.org/_vti_bin/shtml.dll/presentations/holland/index.htm

Helen

Let me know what you think.

Busy Week

2008-08-29T15:00:00.003-04:00

things are really getting busy.

I prepared a romantic dinner for 2 on Sunday, a dinner party for 8 last night and I already talked about the bi-weekly cook date for the couple in Century Village.

Today I interviewed with Miele. They are a very high end appliance manufacturer based in Germany. They are looking for someone to demo different recipes to showcase their appliances to a captive audience of existing Miele appliance owners.
I felt like a kid in a candy store looking at all of their stoves, ranges, fridges, steam ovens, cappuccino makers etc.

Helen

Long cooking day for my client's in their 90's

2008-08-27T07:25:00.003-04:00

Yesterday,I cooked for my bi-weekly clients in Century village.

On the menu, (or in their freezer)

Veal Cutlets Breaded
Salmon Almondine
Mini Meat Loaves with BBQ sauce
Chicken fricasee
Beef and Penne Skillet dinner

chicken soup with matzoh balls
Chunky vegetable soup

risotto
noodle kugel

apple cobbler
peach and apple cobbler
baked apples

Man am I tired!!

Helen

My favorite all vegetable soup

2008-08-06T22:13:00.003-04:00

Mega Chunky Vegetable Soup

Vegetable Oil
One large onion
Two cloves Garlic
Carrots
Sweet Potatoes
White Potatoes
Zucchini
Butternut Squash
Yellow Squash
Red Pepper
Water
Salt
Pepper
Other Veggies to taste or availability

Put a tablespoon of oil in Dutch oven and turn to medium heat. Add
sliced onion and stir. Add peppers, garlic, zucchini, yellow squash
and butternut squash (peeled and cut into chunks). Stir the mixture
again. Allow some of these vegetables to brown as this will improve
the flavor and texture of the soup.
Add water just to cover the vegetables and after about 10 minutes, check for seasoning and add salt and pepper to taste.
Add in the carrots, white and sweet potatoes. Allow to simmer and add
other vegetables (cauliflower, broccoli, tomatoes etc.) as available.
The carrots and sweet potatoes give the soup its sweet flavor.
Add more water to cover and simmer on a slow flame for another hour
if necessary.

If you like a smoother texture,you can use the immersion blender to your desired smoothness
This serves at least 8.

Helen Gottesman
Helenshomecooking.net
561-676-2078

My favorite muffins

2008-07-30T10:04:00.006-04:00

One of my favorite snacks is banana bread. I tweaked the muffin recipe that I got on receipezaar.com, and now make banana, coconut , walnut muffins. OOOh they are sooo good. They also have a healthy amount of fiber!! I also use soy or rice milk rather than cow's milk.

12 muffins (change servings and units)

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temp
3/4 cup sugar
4 tablespoons unsalted butter, melted (PAREVE MARGAARINE)
1/2 cup sour cream (TOFUTTI SOUR CREAM PAREVE)
1 teaspoon vanilla

Optional additions
1 1/4 cups berries (chopped banana and handful of shredded coconut)
1/2 cup peanut butter or pumpkin
1 teaspoon cinnamon

Directions
1Sift together flour, baking powder, salt and spices if using, into bowl and whisk together until well blended. Add berries and nuts if using at this time to flour mixture and stir to coat; set aside.
2In separate bowl whisk eggs until very creamy and add the sugar in several additions whisking vigorously until thick. Add melted butter in 2 steps whisking again until well mixed. Add sour cream and optional pastes in several additions and again whisk vigorously till well combined.

3With a large rubber spatula fold flour mixture into batter until just incorporated, you will see some small spots of flour, do not overmix. Batter may be refrigerated over night or for several hours, dough will develop more flavor.

4Bake at 350°F for 25 to 30 minutes until light golden brown and toothpick test comes out clean. Suggest preheat oven at least 30 minutes to get maximum burst. Oven rack middle

let me know when you would like muffins added to your cook date.

Helen Gottesman, Your Personal Chef 561-676-2078

Why I love being a personal chef?

2008-07-28T08:32:00.003-04:00

I love to cook. I love to peruse recipes on the internet and the many ,many (OK too many according to my family) cookbooks I have in my home.

I studied nutrition (then known as Home Economics) in college. I learned how to improve on recipes by changing ingredients, cooking times, cooking methods etc to make the dish easier for a home cook or tastier and healthier. I also learned through practice how to accommodate different diets.

So, if you are put on a special diet by a health professional and are not supposed to eat leafy greens, are allergic to a particular food, are on Weight Watchers, South Beach Diet or some other plan, call me. We specialize in delicious, nutritious comfort foods.

I love to make lasagna, poached fish (especially salmon) chicken piccata and other dishes.

If you have any questions, call or email me helen@helenshomecooking.net 561-676-2078

Helen Gottesman, Your Personal Chef