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February 25 2009
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Issue: # 03
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Upcoming Events
Cooking Classes in March
Join me at the Sunflower farmers market in Murray!
6284 South State St.
Murray, UT 84107-7227
Sign up for classes. Customers can sign up at the store or by calling the
store @ 801.266.3566 and asking for a manager. |
3-2-2009- (1 Session) only $5.00
Slow Food
Low and slow cooking can yield delicious
results. Add flavor and tenderness to meats and vegetables by braising and stewing.
Turn budget cuts of beef, pork and chicken into memorable meals
3-17-2009- (1 Session)only $5.00
Super Side Dishes
Elevate the side dishes you serve your family
and friends. We will explore recipes and techniques for better potatoes, pasta,
rice, grain and vegetable dishes to accompany your dinner.
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Meet the Chef
After more than 30 years of honing my cooking and
baking skills, and expanding my catering and teaching abilities, I at
last found a way to pursue my passion as a vocation when I started my
own Personal Chef Service in June of 2008. The Personal Chef Industry allows me share my culinary talents in a more personal and rewarding
way than ever before. As a member of the American Personal &
Private Chef Association and a ServSafe Certified food Manager, I'm
always continuing to add to my culinary education.
Today,
I work hard to create meals for my clients with all the love and
attention I give the meals I prepare for my own friends and family.
My business serves clients along the Wasatch Front and in Summit County.
Visit my website
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Let's Eat
featured recipe
I love a great Main dish, but sometimes what we all need is a side dish to compliment that Steak, Chicken,Fish or what ever. Here's a recipe that can fill the bill the next time you need a great potato dish.
Cheesy Green Chile Scalloped Potatoes
2 1/2 pounds red potatoes, thinly sliced
3/4 cup whipping cream
1 1/4 pounds monterey jack cheese, grated
5 cloves garlic, thinly sliced
8 tablespoons butter, melted
1/2 cup chopped green chiles (like Ortega)
1/4 cup diced tasso ham*
*may substitute smoked ham or cooked bacon
salt and pepper, to taste
Preheat oven to 350°F. Place sliced potatoes in a bowl; add garlic, cheese, chiles and ham. Pour butter and cream over potato mixture and stir to coat evenly. Pour into a buttered, 9x12 baking dish and cover with plastic wrap and foil. Bake for 30 minutes covered, check the potatoes, then bake uncovered 20-30 more minutes at 400°F until sauce has thickened and top is brown.
Serves 10
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Food Facts
Strawberries
Spring is coming and great fresh berries from California here are some tips to get great fruit:
- Choose brightly colored, plump strawberries that
still have their green caps attached.
They should have a potent strawberry fragrance; those without it aren't
fully ripe and won't ripen after being picked.
Avoid soft, shriveled or moldy berries.
- Wash strawberries before hulling
- Strawberry
yields: 1 pint = 1 ½ to 2 cups
sliced or chopped
- How to store strawberries for up to a week: Was and air-dry the berries, leaving the stem
intact. When berries are completely dry, put them in a large,
screw-top jar. Place a paper towel on
top of the berries (to absorb excess natural moisture), seal the jar tightly
and refrigerate. Unwashed berries can
also be stored in this manner. If you
wash them first, however, the berries will be ready and waiting for hungry
snackers.
Source:The Food Lovers Tiptionary,Sharon Tyler Herbst,1994
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Try my "Friends & Family" program
2 families share one cookdate
each family gets
16 servings 4 entrees X 4 servings
Only $180.00 each (regularly $255.00)
plus groceries
CALL ME 801-599-6910
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CONTEST
Win a gourmet PIZZA Party
for you and 5 friends!!
For the person who forwards my newsletters to the most people over the next 4 weeks using the forward link at the bottom of each edition
(2-27-2009 to 3-27-2009)
The Winner will receive a complete
in-home Pizza Party
for 6
ENTER Today send this to your friends!
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