Saturday, October 13, 2012

My how time flies! I am back at work, busy with both working as a nurse and continuing to provide personal chef meals. I am thankful to have those jobs in today's economy. My sister has not been so fortunate and will be moving to southern California in a month or so to see if she can find a job there. I will miss her!

The weather in Reno continues to be nice. The nights are quite cool but it gets into the 70's during the day, and 80's all this next week. Hard to believe it's Fall! There is a rose bush outside our front door, still blooming, that is just beautiful. I had to take a picture!

We are all settling into the new house (Jordan, myself and Ah Choo). He has found all kinds of places to explore and sit, including the bookcase on either side of the fireplace, lol.

I was so busy working at the clinic because they are short-handed, I had to split personal chef cooking over three days. Those were long days, but I generally find cooking and baking to be very relaxing. This week for desserts I made Tuxedo Brownie Cups and Mixed Fruit Tarts (ala Jacques Pepin and in my case, plums and pears).

The other items on the menu were Garlic Shrimp and White Beans; Chicken in a Garlic-Almond Sauce with white rice and Vichy Carrots;

Creamy Tomato Soup with Grilled Proscuitto and Gruyere Sandwiches;

Mini Lobster Rolls; Ribeye Steak with Potatoes;
Hearts of Palm, Corn, Tomatoes and Watercress Salad; Cardomom Dusted Lamb with Rich Vanilla Sauce and Mashed Potatoes; and Baked Potato Soup. A very nice selection!

While looking at recipes (more of an obsession than a passion), I found a recipe for a toffee candy called "Simply Crackers Candy". It sounded unusual so I decided to try it out. HUGE hit with everyone who tried it!

Simply Crackers Candy
1 sleeve of saltine crackers with salt (about 35)
2 sticks of butter (1 cup)
1 cup packed brown sugar
1 (11.5oz) package of chocolate chips (either milk chocolate or semi-sweet)
3/4 cup of chopped nuts, optional (I used sliced almonds)

Preheat the oven to 400 degrees F.

Line a baking tray with foil and cover with the saltine crackers. In a small pot, melt the butter and the brown sugar then boil the butter and and brown sugar for 3 minutes, until frothy. Pour over the crackers.

Bake 5 minutes. The butter/sugar mixture will bubble. Remove from the oven and sprinkle with chocolate chips. Let sit for 5 minutes. Spread the chocolate with a spatula and sprinkle with nuts, if using. (Gently press the nuts into the chocolate.) Refrigerate at least one hour, then cut or break into pieces. Refrigerate any leftovers.

Wednesday, September 26, 2012

I just realized how long it has been since I last made a blog entry. Mon Dieu, as the French would say!

The second Farm to Table Dinner on September 15 did go a little smoother. We had hot plates this time (which means the food is still hot or warm when it gets to the diners). Janell, my sister, and I both managed to cut our fingers on the mandolin we were using to slice lemons. Yikes! It was a very sharp blade! At the request of my partner, Jan, I did make up a "gravy" to go on the roasted pork. I used some of the pork jus, some chicken broth, white wine, worchestershire sauce and a little butter and it was done. And made so many people happy, apparently (I do not believe that every form of protein needs a sauce or gravy, but it is nice to have at times).

I changed up the "mini pastries" at the end of the meal. I did try several recipes from a cookbook called "Bite-sized Desserts" by Carole Bloom. The flavors of the pastries was excellent, but after trying several recipes and having them fail, I gave up and went to some tried and true recipes instead. The only thing that came out well were the Pistachio Tea Cakes. I also made French Chocolate Bark, a recipe Ina Garten has used on several of her cooking shows (Back to Basics). You take two kinds of chocolate and melt them together, spread them out on a parchment paper-lined cookie sheet then sprinkle chopped apricots, cashews and dried cherries over the chocolate and let it set. Yum!!

By the next day (September 16), I was exhausted. We washed and packed up the dishes, wine glasses, silverware and serving pieces so they would be ready for next year. Yes, it looks like we will do this again next year, although probably not two dinners, just one. I don't remember if I put up the Old 1862 Ranch webpage but here it is: www.theold1862ranch.com You can see pictures of the ranch there as well as the menu from this year. Jan is already wondering what we could serve next year! I told her to ask me in a month or two, lol.

I was busy with nursing work all the next week, at GIC and then three wellness clinics. I also needed two days to complete the list from my personal chef client as I was cooking for essentially two weeks. I made only one dessert, though. Chocolate Orange Mini-cheesecakes. They were very cute! the tops were sprinkled with a mix of orange zest and sugar, a kind of candied orange zest.

I was busy making Seafood Gratin,

Chicken and Cilantro Pesto Pasta,
Chicken Teriyaki with noodles,

Mini Taiwanese Meatballs, Field Greens with Oranges, Strawberries and Chai vinaigrette, Frisee and Apple Salad with Dried Cherries and Walnuts, Asiago Risotto Primavera, Aromatic Lamb Meatballs (from Nigella Lawson's recipe) and Green Fatoush Salad with Pita Chards, Chicken and Spinach Wraps with Hazelnut Sauce, Curry Chicken Wraps with Nectarine Chutney,
Penne alla Vodka,

and Pasta with Pancetta and Peas.

Quite a lot of work!

I also catered some food for a dinner at the local fencing club. They had Baked Spaghetti, Tri-tip Beef and Mushrooms in a Red Wine Sauce, Ratatouille, Buttery Raspberry Lemon Cake and an Apple Pie Cake. Several of the club members made salads and some other desserts. Cooking and baking took most of Saturday (September 22) afternoon. I delivered the food at 5:30pm. AND forgot to take pictures of all the food. I must admit, I get so caught up in the joy of preparing a dish, that I often forget about taking pictures. I should be better about that, as food (for the most part) is my business and I need to be a better saleswoman!

Sunday afternoon, Jordan and I drove up to Chalet View Lodge to meet the new chef. His name is Dave Sypnicki. He started at Chalet View Lodge's restaurant two months ago. It is a "business within a business" as he put it. He did not go to culinary school but instead did a three year apprenticeship with a famous chef in Portland, Oregon (apprenticeships are almost a lost art here in the States). He has worked at several places in northern California. Also new to the restaurant is a wood-burning pizza oven. We had one of their pizzas for dinner while talking to Chef David. He makes his own pizza dough and topped our pizza with fig jam, blue cheese, Applewood smoked bacon and arugula. Don't wrinkle your nose--it was a wonderful combination of flavors! And after he found out I was a chef, he made the offer to have me be a "guest chef" in his kitchen. He also expressed an interest in helping with our Farm to Table dinner next year! What a treat it would be to work with professional help in the kitchen. Especially as I was considering expanding the menu to more courses next year. We'll see what happens!

Monday I had to have surgery but it was a quick out-patient procedure. I am off all this week to recooperate. I felt pretty good today so decided to make Spaghetti and Meatballs for my friend, Jan, who had back surgery a week ago. And as they say, "no good deed goes unpunished". After chopping herbs to put in the meatballs, the knife fell off the counter and fell on the floor. Although I jumped back, the chef knife landed on its handle, bounced up and sliced my lower leg open. Yikes again! I had to call my sister to take me to the doctor's office so I could have it stitched up (four stitches). It was a crazy accident, but showed me that perhaps I need to take it easy the rest of this week....

Monday, September 10, 2012

Well, we are finally moved in to our rental house. There are still boxes sitting around, but for the most part, the living room and dining room and most of the kitchen are put together. I guess you need to live in a space for a bit before realizing what looks good here or there.

Labor Day, Jordan and I had dinner with friends. It was a lovely evening to eat outside. And I didn't have to cook!

Tuesday, Wednesday and Thursday I worked in my nursing job. The days were complicated by going from nursing to cooking two of those days. I could not do all of my personal chef cooking after working all day so had to split the cooking up. The meals have been fairly simple the last several weeks as I did not have the availability of baking at home. Thank goodness my client was sympathetic! I did manage to make a Pecan Bourbon Tart dispite the lack of proper pans.

Friday morning I went shopping to buy all that I needed for the Farm to Table dinner I was cooking for. Our friends Jan and Jim own a ranch right on the Nevada California border. It is just beautiful out there. The weather was lovely with little wind (Nevada is famous for it's gusty winds). And folks seemed to have a great time and enjoyed the food. Here is our menu (which we will repeat this coming Saturday):

Appetizers: Gazpacho
Cowboy Gourgeres (Parmesan Chive Biscuits with a slice of ham)
Corn, Avocado and Tomato Salad with Cilantro Vinaigrette
Proscuitto Melon Skewers with Basil Oil Drizzle

Surpirse Cocktail: Limoncello Collins

Entree: Tuscan Roasted Pork Loin
Roasted Rosemary Fingerling Potatoes
Southern Italian Ratatouille
Asiago Risotto (as a vegetarian option)
Focaccia bread

Dessert: Frozen Watermelon Lime Bars (Yum!)
Assorted Pastries: Blackberry Almond Tea Cakes, Pear and Ginger Mini-Cheesecakes, Apricot Walnut Tarts, Bittersweet Chocolate-Orange Truffles, and Pineapple Empanadas.

All I can say is that a good time was had by all! We decided to do two Farm to Table dinners this year. We'll see about next year, lol. I had some great help--my sister and a friend of mine, Diane. We had wait staff that served for us, the tables were set with white linen tablecloths and napkins, lovely dinnerware, wine and water goblets, and twinkling lights under the grape arbor on the patio. Jan and Jim really do have a nice ranch (it has been around since 1862!). No pictures to show so I will have to take some this next time. We are making a few minor changes to the dinner routine but I guess we learn each time we do these dinners.

Tomorrow I will be back to nursing and the next day a personal chef job. I do believe that life is settling back down (thank goodness!).

Labor Day, September 3, 2012

I'm finally back! In looking at my past writings, I was surprised to see it has been almost a month since I last blogged. August was filled with packing up one house and organizing a new rental house. For a week, Jordan and I were vagabonds (at least it felt that way). We had a week in limbo after our house sold and we could get into our new house (I was going to say home, but it doesn't feel that way yet). During that limbo week we stayed two nights in a hotel, two nights with friends and two nights with my sister. It was complicated by Jordan needing to travel to So Cal over a long weekend, which extended the date the furniture and boxes were to be delivered.

But we are finally in our new house, slowly unpacking. The furniture is mostly placed, but I always feel it takes some time to get the "feel" of house before you come to realize how everything works together (or not). During this entire process, Ah Choo (our cat) stayed with my sister, Janell. When we brought him back on Saturday, he cried (meowed rather) for 15 minutes and wouldn't come out of his carrier. Poor thing. He knew that he was not "his house". He did, however, eventually come out and explore, although he did not wander far from my side (no wonder they call ragdoll cats, "puppy cats"--they follow you everywhere and sit at your feet).



In the midst of all this chaos, I still managed to work 3-4 days a week as a nurse and at my personal chef job and did a little catering. I must say though, I am happy to see the end of August!

I tried my hand at Chocolate Pots de Creme-it turned out well. And I even had the appropriate little pot to bake it in thanks to my client!



I will spend this week working three days at my nursing job and one or two afternoons doing personal chef work. But the big event this week is the Farm to Table dinner my friend Jan and I are putting on. She and her husband own The Old 1862 Ranch north of the city of Reno. They are the hosts, I am the "Executive chef" (such a fancy sounding title, lol). You can check it out at www.theold1862ranch.com and see the menu as well as pictures of the ranch. I'll be sure to blog afterwards so you can see some of the dishes we make and let you know how it goes!

Tuesday, August 7, 2012

Life sure gets complicated....(although I have always thought we make our lives as complicated as we want them to be, now, I'm not so sure, lol)

We have started packing up for our move since we have sold our house. Imagine running a cooking business at the same time you are packing everything up in a box. Yikes!
"Everything alwasys works out", as my mother says. "Maybe not like you thought it would, but things always work out." After already chosing an apartment, we are going to look at a house tomorrow. The apartment we chose is upstairs. Which means it will be hard if not impossible for my mom to get to when she comes to visit. And, it's going to be a pain schlepping all my cooking "stuff" up and down the stairs (just a little whining). We'll see where this leads....

Between working as a nurse and making lunches and meals for clients, it's been a busy week. Today was a good cooking day, though. Tuesdays are my personal chef gig. I do try and make myself stretch to improve by not making the same old meals all the time.

Today I made Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach;



Duchess Potatoes; (And here I need to add a disclaimer: Duchess Potatoes are piped onto a cookie sheet and look very fancy. But I forgot my pastry bag and tips so I used a ramekin instead. They still taste good that way!)



Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing (the nectarine looked so pretty sitting on the lettuce, I just had to take a picture of it before I added the chicken!);





Fresh Tuna Salad with Pineapple;



Grilled Lamb Kebab Salad with Cucumber, Tomatoes and Pita;



Grilled Thai Beef Salad; Balsamic Chicken with Baby Spinach and Couscous;



Chicken and Cilantro Pesto Pasta (say THAT fast three times!); Maple-Chili Glazed Pork Medallions;




Pasta Carbonara and for dessert: Raspberry Lemon Pudding Cakes.

It all looks yummy! The Raspberry Lemon Pudding Cakes were easy. Here's the recipe:

Ingredients

2 large eggs, separated
1/2 cup granulated sugar
3 Tbsp all-purpose flour
2 Tbsp melted butter
Zest of one lemon
3 Tbsp fresh lemon juice
1 cup low-fat milk
1/4 tsp cream of tartar
12 oz raspberries (2 2/3 cup), divided

Preparation

1. Preheat oven to 350 degrees F. Set six ramekins (about 1 cup size) in a 9x13 inch baking pan.
2. In a medium bowl, whisk together egg yolks and granulated suar until thick and creamy. Whisk in the flour, butter, lemon zest and juice and the milk until well-blended.
3. In a deep bowl with a mixer on high speed, beat the egg whites and cream of tartar untl the whites hold stiff moist peaks when the beater is lifted. Stir one quarter of the shites into the yolk mixture until blended, then gently fold in the rest of the egg whites. Gently fold in half of the raspberries.
4. Spoon the batter into the ramekins. Pour enough hot tap water into the baking pan to come 1 inch up the sides of the ramekins.
5. Bake until cake layers are set and tops are golden-30 to 35 minutes. Remove ramekins from water and let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
Make ahead: Chill airtight up to 1 day, pudding layer will become more distinct.

Tuesday, July 31, 2012

Well, last Thursday I flew to San Diego to meet Jordan (he was at a conference there). We spent three lovely days in Escondido, CA, just north of San Diego. Jordan's sister has returned for one month from Baku. Baku for those of you who are not familiar with it, sits on the Caspian Sea and was a part of Russia for many years. She seems to really like it there as compared to Abu Dabi where she taught last year. It was nice seeing her, if only for a short while. We did manage a trip to Temecula, one of the new grape growing regions of California. We stopped at a winery called Leonesse. we had a great lunch, which we finished off with a Chocolate Almond dessert.



While in So Cal, I met with the lady who will be helping get started on a cookie business. She seems to know what she is talking about, so we'll see. Her name is Mary Carter and she started Food Trade Consultants. I found her through the CIA in Hyde Park, New York. I'll keep you posted!

We drove back Sunday as I worked as a nurse all day Monday but also had to produce lunches for the orthopedic clinic. Kinda hard to juggle all that sometimes, lol. I went shopping after I got home from So Cal, although most of the non-perishables I bought before I left. The ortho group got Bruschetta Chicken over romaine lettuce for lunch. The greens were easy. The chicken breasts get marinated for an hour or so, then baked. The topping/dressing is made up mostly of tomatoes, mixed in typical brusccheta-style. You add garlic, herbs, balsamic vinegar and olive oil. Tasty! I had my sister, Janell, deliver it so I could work. Once I finished work as a nurse, I headed over to Trader Joe's to shop for my personal chef client, then home.

This morning Jordan and I went over to see our new apartment. Apparently the house sale did go through, so now we start the tedious task of packing up and deciding what to take and what not to take....

The afternoon I spent cooking for my personal chef client. This week's offerings are: New York Strip with Madeira Pan Sauce, Smashed Potatoes and Cream Cheese, and Roasted Asparagus;


Aida's Corn, Tomato and Avocado Salad;


Apple Coleslaw; Penne with Roasted Tomatoes, Garlic and White Beans; Arugula Salad with Shrimp, Corn, Cherry Tomatoes and Red Chile;


Beef Taco Salad with Chunky Tomato Dressing;


Butter Lettuce, Chicken and Cherry Salad; Chile Lime Crab Salad with Tomato and Avocado; Couscous Salad with Chickpeas, Dates and Cinnamon and for Dessert--Quick and Easy Chocolate Mousse.

The mousse really is quite easy: whipping cream, cream cheese, a little sugar. butter and dark chocolate. YUM! I found the recipe on the Pier 1 Import's website for entertaining. Never know where you'll find inspiration!

Wednesday, July 25, 2012

Summer is half over-where DOES the time go?! Makes me wonder if I appreciate my days enough, they pass so quickly...

Sunday Jordan and I drove up to Rainbow Lodge, which is exit 168 off !-80 on your way to Sacramento. Apparently is was a big stagecoach rest station back in the day and has remained so since then. The lodge is old (the original) and was built with stone and wood. There is a funky big fountain near the entrance. Three stacked rings of stone with a pipe sticking out of it that shoots water. No trickle down effect here! Jordan thought they had a Sunday brunch, but no, they just had a breakfast/lunch menu. The service was poor, the food mediocre, but the setting was lovely. Sometimes you win, sometimes you lose. We won't be going back there anytime soon!

Monday morning I worked on lunch for the orthopedic office. Pasta Primavera for the masses. Once it was delivered to the Cafe where the employees pick it up, it was on to my second gig for the day: dinner for the SCOR MEC meeting. They chose Asian Beef Stew topped with Crunchy Spicy Salad, a recipe from Nigella Lawson on the Cooking Channel. For dessert: No-Bake Mini Strawberry Cheesecakes. They were so cute!



Tuesday I was up early-my personal chef day, but also dinner for the ROC board meeting. The board meeting folks had Cranberry Meatballs, Parmesan-Spinach Cakes, Broiled Lemon-Basil Salmon with Sesame Green Beans and Garlic Mashed Potatoes. For dessert: Mixed Berries with Grand Marnier Cream.

My personal chef client had a long list of items so I also made the same salmon dish for them for Tuesday dinner; Asian Beef and Broccoli with rice; BLT Chicken Orzo Salad;
Fetuccini with Walnuts and Parsley; Kale and Chicken Stew; Orange Teriyaki Beef Tenderloin; Chickpea Salad; Lamb Kababs with Arugula and Lemon Vinaigrette; Crispy Cabbage, Mango and Red Onion Salad; Bruschetta Chicken on Salad Greens and for dessert:
Venetian Carrot Cake-defintely not your mama's carrot cake. It is made with almond flour, rum, raisins, carrots, eggs, olive oil, salt and sugar. I then frosted it with Mascarpone frosting. Different, but really good! I'll add more pictures later.

Today, it was lunch again for the othropedic group and surprise (!) they asked for Broiled Lemon-Basil Salmon with Sesame Green Beans.



The rest of the day was a little more relaxing, lol. Tomorrow's lunch for the orthopedic group is Fettucine with Walnuts and Parsley complimented with strips of chicken. Hope they are enjoying their lunches! I've had good reports so far.

Tomorrow afternoon I fly off to San Diego. Carsley, Jordan's sister is leaving soon to go back to Baku (on the Caspian Sea-looks and sounds very romantic) so I am going to spend a few days with her. Jordan is already there at a conference. We will drive back Sunday. And then I start this routine all over again! :-).