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Nutmeg Kitchens Personal Cheffing
Bringing Spice to Your Kitchen!
Healthy, flavorful food,
prepared in your kitchen with fresh ingredients,
ready to be served at your family table -
and you don't have to cook!
I love preparing fresh, unique, healthy foods, and I relish the satisfaction my cooking brings to others. Unlike a private chef who cooks for just one family, I serve a variety of clients on a regular basis in their home kitchens, doing what I love to do: cook! Your menus are custom designed, with emphasis on organics, to fit the palate and dietary needs of your family.
For busy families & singles, active retirees, convalescents - for anyone who doesn't like to cook or doesn't have the time - the answer to that tiresome question, "What's for dinner?" will be "Nutmeg Kitchens!"
Contact Nutmeg Kitchens today to schedule your complimentary consultation and find out how stress-free home dining can benefit your famiily. Visit my website: www.NutmegKitchens.com |
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The Lastest in Entertaining - Cooking Classes!
Food and cooking are HOT topics! Gather a group of friends or business collegues together and learn some tricks of the trade.
- Hands on or demonstration classes will refresh some basic cooking skills or introduce a unique new culinary style to you and your friends. Find out about the latest food trends, too!
- Put a new twist on your child's birthday party - get the kids in the kitchen! Basic skills, tasty food and fun for all ages!
- Hand out the aprons, sharpen the knives and enter Kitchen Stadium. For socializing or company team building, interactive dinners are a delicious way to party!
- The world is your oyster with a themed tasting party. Spanish Tapas, Australian olive oils, East African small plates, Greek cheeses. Where in the world do YOU want to go?
Contact Nutmeg Kitchens for more details on how to make your home entertaining a unique culinary experience!
Margie@NutmegKitchens.com
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| Featured Recipe From
The Soul of A New Cuisine
by Marcus Samuelsson
Mango Couscous |
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I made Mango Couscous when vegetarian friends came for dinner. A delicious hit, and a new addition to my repertoire.
Chef Marcus notes that before he enjoyed this dish in Libya, he watched as the neighborhood women handmade the couscous from semolina dough, repeatedly crumbling and rolling the dough into smaller & smaller pieces to eventually arrive at the optimum couscous size. Though our markets are not quite as picturesque, we're fortunate to be able to purchase high quality couscous at many fine local grocery stores!
1 cup couscous
2 tablespoons olive oil
1 clove garlic, minced
1 mango, peeled, pitted,
and cut into 1" cubes
1 jalapeno Chili, seed & ribs removed, finely chopped
1/2 cup raisins
1 ripe tomato, chopped, or 1/2 can diced tomatoes
Juice of 1 lime
1/4 cup loosely packed cilantro sprigs, chopped
1/4 cup loosely packed parsley sprigs, chopped
Prepare the couscous according to package directions. Set aside.
Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the garlic, mango and jalapeno and saute until the mango begins to color lightly. Stir in the remaining tablespoon of olive oil, the couscous, raisins, tomato, lime juice, cilantro and parsley. Toss to combine and cook until heated through. Season with salt to taste.
Serve hot or at room temperature. Serves 4
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From the Kitchen Library
The Soul of a New Cuisine
by Marcus Samuelsson
Marcus Samuelsson, the exceptional chef of New York's Restaurant Aquavit, has journeyed across Africa and assembled an extraordinary collection of recipes that reflect the vibrancy and uniqueness of this fascinating continent's multi-faceted cuisine. With mesmerizing photographs by Gediyon Kifle, The Soul of A New Cuisine, is a marvelous travelogue as well as reference book that deserves a place in your culinary library.
Milata, a clam stew from Mozambique, Egyptian-style Salted Squab, South African Bobotie (a one-dish casserole similar to Shepherds' Pie), the Indian-inspired curries of Tanzania, and many more tempting recipes, are beautifully illustrated and marvelously detailed for the home cook.
I have to admit - I'm partial to African cookery. On a family safari in Tanzania several years ago, we ate some of the most delicious food ever, and in the most interesting places! Our Serengeti chefs highlighted indigenous foods at their simplest but with the most flavorful preparation. In the Ngorongoro crater, we dined al fresco, with chefs preparing an amazing "bush" lunch while elephants grazed nearby. A truly unique culinary experience!
Marcus Samuelsson brings all those memorable flavors to life! Now you can take a culinary safari yourself, or let Nutmeg Kitchens do it for you! Jambo!
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Contact Chef Margaret for more information on how Nutmeg Kitchens can bring spice to your kitchen.
650-851-0937 | |
