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
The adventures of a kosher personal chef
Friday, August 29, 2008
Wednesday, August 27, 2008
Long cooking day for my client's in their 90's
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
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
Wednesday, August 6, 2008
My favorite all vegetable soup
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
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
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