Voilà! Gluten-Free Vegetable Lasagna with Gluten-Free Béchamel!

Sans Gluten Lasagne aux Légumes Recette!

More and more people are being diagnosed with "gluten Intolerance." This is an autoimmune disorder and different from Celiac Disease. The 300 symptoms can range from vitamin D and B12 deficiencies to crippling body pain.  Gluten-free is not a fad diet for the millions of people who live with the disorder.  I highly recommend reading about this topic to become aware of symptoms and how it affects the people around you. www.Gluten-Intolerance.com and National Foundation for Celiac Awareness are good resources. 

What is eating "Gluten-Free-Sans Gluten?"  There are many misconceptions.  "Gluten-free"  is not vegan or no carb.  Gluten-free eating means you can eat and drink anything except food, sauces and beverages made with wheat, rye, barley and certain oats.  Some people are so sensitive to gluten, they are unable to eat in a restaurant or a home that prepares other dishes with regular flour due to cross-contamination.  Gluten-free foods you see at the stores are made in certified gluten-free facilities.

**Mainstream restaurants and bakeries cannot offer certified gluten-free options unless wheat, rye and barley have never been used in their kitchen.  This greatly restricts the lives of people who are Celiac and gluten intolerant.

"Gluten is not a protein itself , but rather a protein composite composed of the proteins glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley), which are elastic proteins in the protein family known as prolamins. Gluten is insoluble in water and comes from the endosperm within the seeds of grass-related grains...

Recent research and current gluten intolerance statistics suggest that 5% to 10% of the population may suffer from some form of gluten intolerance, and yet a vast majority of these individuals have not yet been properly diagnosed...

Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment....One in 133 Americans have celiac disease

 Non-Celiac Gluten Sensitivity is currently a little more difficult to pinpoint.  Individuals who suffer from NCGS suffer very similarly to people with Celiac Disease, but the blood test which identifies and diagnoses celiac disease returns as negative. The only way to confidently diagnose NCGS is through a gluten free diet..."

This lasagna recipe is delicious! I was curious how béchamel sauce would fair.  I have been experimenting with gluten free flour mixes and I used King Aurthur's Brand Gluten-Free All Purpose Flour for the béchamel recipe.

You can add other vegetables to the dish.  It is important to season veggies with salt and pepper.  **No boil lasagna noodles are well suited for vegetable lasagna dishes because the pasta absorbs the moisture. If using the gluten-free pasta, be sure to let most of the moisture evaporate from the vegetables while sauteing.

Ingredients
Serves 4-6 Adults
6 T gluten-free all purpose flour mix (or regular)
Gluten-free lasagna noodles (or no boil regular)
2 cans artichoke hearts (or feel free to use fresh artichokes)
2 bunches organic washed baby spinach or organic frozen
2 cloves garlic, minced
1 large shallot, minced
1 small yellow onion, 1 large piece
1/4 C fresh basil, minced (OPTIONAL)
1/4 C fresh parsley, minced (OPTIONAL)
1 bay leaf
1 dash cayenne pepper or Tabasco (OPTIONAL)
2+ C mozzarella cheese
1/2 C Parmesan cheese
2 C organic whole milk
Extra virgin olive oil
Salt & pepper

Directions
-Boil gluten-fee lasagna noodles with salt and follow box directions (Gluten-free pastas need to be cooked to al dente). Drain and set aside to cool.
-Wash spinach well with cold water and drain.
-Drain artichokes and rough chop.
-Mince garlic and shallot and sweat med low heat w 3 T olive oil.
-Add frozen or fresh spinach and saute until most of the moisture evaporates.
-TASTE
-Add salt & pepper and TASTE.
-If using mushrooms or other veg, saute them separate until most moisture evaporates and set aside.
-Add artichokes, mushrooms and any other veggies to spinach and cook for 5 minutes.
-Season with salt & pepper.
-TASTE.
-Turn off heat and set aside.
-Place no boil lasagna noodles in water and let soak for 5 minutes.
*Preheat oven to 375.

Spinach and Artichoke

Béchamel Sauce
-Warm 2 C of whole milk on med low heat w 1 bay leaf and a few large slices of onion. 
-Remove from heat when milk begins to boil and cover for 30 minutes.
-Drain milk and take out the bay leaf and onion.
-New sauce pan, med low heat, melt 3 T butter.
-Add 6 T of gluten-free all purpose flour and stir until blended (regular flour can be used).
-Slowly pour in the milk and whisk until thickened.
-If sauce seems too thick, add more milk little by little.
-TASTE
-Add 1/2 t salt and fresh ground black or white pepper.
-TASTE.
-Add dash of cayenne pepper or Tabasco (this works well with vegetables)
-TASTE.

Consistency of Béchamel

Build your lasagna

-Spray baking dish with non stick spray or olive oil.
-Place some béchamel on bottom of baking dish.
-Build lasagna - Pasta, spinach mixture, béchamel sauce (use plenty!), Parmesan cheese, mozzarella.

Ready for the oven!

-Take lasagna out of oven and let rest for 5 minutes before serving. 

Serve & Enjoy!

I will be posting many gluten-free recipes in the near future!

Stay Warm! BABA au RHUM!

Baba au rhum is a cake popular in France and Napoli, Italy. 

It was cold in Boston this weekend and it inspired me to make baba au rhum.  I had this delicious rum soaked dessert cake in Paris.  Chez Georges Restaurant has been open since 1964 and run by the Brouillet family for 3 generations.  They are well known for their classic Lyonnaise cuisine and specifically Baba au Rhum.  We enjoyed "Sole Georges" and ordered the baba. 

Our waitress arrived to the table with a large baba cake and a big unmarked bottle.  We watched in disbelief as she saturated the cake.  She finally lifted the bottle, smiled and said, "fini, bon appétit."  Minutes later, we were officially warm inside and "Baba-ded."

Baba Histroy

"Baba cake is called "Bakka" in Poland and "Father's Cake" in Turkey.  Some say the word BABA in French means, "falling over dizzy,"  World renowned Chef Alain Ducasse serves baba au rhum as a signature dessert at his Michelin restaurants...

Baba cake was brought to Paris, France by the King of Poland, King Stanislas Leszczyunska, the father-in-law of King Louis XV of France, when he was exiled to Lorraine.  According to one legend, he found the customary kouglopf too dry and dipped it in sweet wine.  He was so delighted that he named the cake after his hero Ali Baba from his favorite book, A Thousand and One Nights.  Later, his chef refined the sweet bread by using brioche dough and adding raisins to the recipe..  The cake was then called, "Baba..

The Julien brothers, famous 19th century pastry chefs, then redefined the baba cake and baked it in a ring mold, omitted the currants and added the rhum syrup.  They named the cake a "Savarin," in memory of renowned gastronomic philosopher, Brillat-Savarin (1725-1826)."

Whether you call it savarin or baba, you will enjoy this dish on a cold winter's eve or serve to a group of friends!

Preparation
Baba is forgiving to prepare because you will be saturating it in sugar syrup. I have had it at many restaurants and the plating is simple and not fancy. The rhum syrup makes it memorable (or not). Children can enjoy baba with warm honey or maple syrup. This is a delicious recipe and it is worth the effort! 

You can use a food processor with the dough piece or standing mixer with the dough hook.  You can use large bundt, mini bundt, cannele, muffin, bread loaf or popover pans. This will require you to watch the baking process carefully.  Do not use non-stick pans for the baba as they will brown too quickly.  The cakes can be made a few days before serving.

Ingredients
Makes 10 medium babas
1 T dry yeast
3 T warm water
2 C all purpose flour or bread flour
1 t salt
3 eggs beaten
3 T dark rum
1/2 C unsalted butter, softened
1 t orange zest (OPTIONAL)
1 t lemon zest (OPTIONAL)
3/4 C currants, raisins or dried cherries (OPTIONAL) I love cherries!
Powdered sugar (OPTIONAL)
Vanilla pastry cream or whipped cream (OPTIONAL)
**High quality maple syrup or honey for children
Cake molds

Rum Syrup
2 C sugar
3 C water
1/2 C dark rum (or more to taste)
1 t high quality vanilla
** for children, use warmed maple syrup or honey in place of above recipe.

Instructions
-Add the yeast to the warm water, stir and set aside.
-Sift the all purpose flour with the salt and sugar.  I use a tight strainer for this and shake up and down.
-Add flour to food processor with dough piece or standing mixer with dough hook.
 -Add the yeast mixture slowly. 
-Add the eggs.
-Mix until the dough is smooth and elastic about 5 minutes, scraping sides of bowl as necessary. 

**Dough will be sticky more like a batter vs dry like bread dough.  See below.

-Cover dough in the mixer bowl with damp towel, allow to rise in a warm place for 1 hour until doubled in size.  

While dough rises:
-Take 1 stick of butter out of refrigerator to let soften.  You will add all this butter to the dough.
-Use additional butter and grease the molds liberally and place in refrigerator.
-Prepare the rum syrup. Boil water and sugar for 3 min and add the rum stir for 2 minutes.
**Prepare the vanilla pastry cream or whipped cream, and chill in refrigerator. (OPTIONAL)
**Soak the dried fruit in rum. (OPTIONAL)

After dough rises
-Preheat oven to 400.
-Dough should be doubled in size.
-Pulse mix the dough for about 1 minute to deflate the air.
-Add the softened butter and mix until dough is smooth again.
-Add the lemon and orange zest. (OPTIONAL)
-Add the dried fruit. (OPTIONAL)
-Using a spoon, fill the buttered molds half way with dough.
-I push a few rum soaked dried cherries to bottom of each with toothpick.
-Cover and allow to rise again in a warm place for 15 minutes.

Baking
-Place molds in oven and pay close attention to the baking process.  Baking time will vary according to what size mold you use so do not leave the kitchen during this time. 
-The baba is finished when the color is golden brown and the cakes separate from the sides of the molds.  

I used an everyday muffin pan. See below.

**If using a large bundt pan, leave baba in the mold and use long skewers to pierce cake to better absorb rum syrup.. 
Serving
-Warm the rum syrup, take off heat and add the vanilla.
-Warm the maple syrup or honey if using.
-Place each cake in the mixture and saturate.  Spoon the syrup over the cakes for 2 minutes to allow absorption.  The cakes will enlarge a bit.
-Fill pastry bag with chilled pastry cream or whipped cream to garnish the cakes. (OPTIONAL)
-Place extra syrup on plates before plating the baba. (OPTIONAL)
-Orange or lemon rinds for decor. (OPTIONAL)
-See my simple plating below! 

Enjoy & Stay Warm!  Bon Appétit!

Rainbow Chard - Bright Lights! Big Benefits!

Cure the wintertime blues with chard bursting with color & flavor!

I could not resist this pictorial on how to prepare rainbow chard because the colors are truly amazing (see below)!  I welcome this slicing and dicing!  Summer is the season for chard, but most grocery stores in U.S. carry it year round.  Nutritious & delicious, rainbow chard is also referred to as "Bright Lights" for the vibrant stems and veins. Popular in Mediterranean cooking, chard is a bit less bitter than spinach with golden health benefits.

"...Chard is considered one of the world's healthiest vegetables for several reasons. It has at least thirteen known antioxidants, including syringic acid, which helps regulate blood sugar levels, and kaempferol, known for its ability to benefit cardiovascular health. The stems and veins of the plant also have nutrients called betalains that help reduce inflammation and detoxify the body...

Chard is an excellent source of vitamins K, A, and C,  as well as a long list of nutrients that includes, calcium, iron, zinc, and phosphorus. It is an excellent source of bone-building vitamin K, manganese, and magnesium; antioxidant vitamin A, vitamin C, and vitamin E; heart-healthy potassium; and energy-producing iron. It is a very good source of bone-healthy copper and calcium; energy-producing vitamin B2 and vitamin B6; and muscle-building protein, and heart-healthy dietary fiber. In addition, Swiss chard is a good source of energy-producing phosphorus, vitamin B1, vitamin B5, biotin, and niacin; immune supportive zinc; and heart-healthy folate..."

"The word “chard” originates from the Latin word carduus which means thistle. As this “carduus” was being heavily cultivated in France, the word evolved into the French word “carde” which in English evolved into “chard.”  Another source indicates that the word "chard" was adopted by the French in order to distinguish it from a similar celery-like vegetable called cardoon...The word Swiss was added to the word chard by 19th century seed catalogs to help distinguish this vegetable from the French spinach varieties..."

Whatever name you choose, chard tastes great and kid approved!  It can be used in place of spinach.  This quick and easy recipe can be prepared year round with any variety of fish, meat, pasta or served as a meal all on its own.  Kids tend to prefer chard vs spinach.  Add this recipe to your list of resolutions for 2012!  Try it, you'll like it!

Ingredients
Serves 4 adults

1 bunch swiss or rainbow chard
2 T shallot
2 T high quality extra virgin olive oil
1/4 c white wine
1/2 T cold unsalted butter
salt & pepper
1/4 c parmesan cheese
1/4 c toasted pine nuts or almonds (optional)

Prep - see below pics w step by step
- Wash chard under cold water and pat dry.
- Mince shallot and set aside.

- Place each leaf on cutting board.  See below.

- Glide your sharp knife along the spine/stem to separate the leaves.  See below.

- Stack the leaves and prep the stalks.  See below.

- cut leaves into 2 inch strips and dice the stalks.  See below.

Directions

- Medium heat, in a saute pan, sweat shallot with 2 T olive oil.  Be careful not to brown shallots.
-Add wine and let evaporate for a few minutes.   See below.

 
- Add diced stalks and let cook for 5 minutes.  
- Add a good pinch of salt and ground black pepper.  
- Stir often and be sure shallots do not brown.  
** TASTE**

-Add the chard leaves and wilt about 5-7 minutes.  
-Add pinch of salt and pepper.  Stir often. 

See below.  

**TASTE**
- Remove from heat and add parmesan cheese.
- Add toasted nuts and a few small cubes of cold butter. 

Serve right away!

 

Bon Appétit!
Happy & Healthy New Year!

Sauce Bolognaise - Cuisine à la Maison!

Italian:  Ragú alla bolognese, French: Sauce Bolognaise

There is no place like home!  The weather is getting cold and nothing beats a warm, home cooked meal!  I prepared Italian food often at home in Paris.  It was a nice change of flavor after cooking French at school each day, quick and comforting.

Est-ce que vous voulez dîner chez moi?  I got to know a few Parisian friends and invited them for dinner on a regular basis.  At first, I was intimidated to prepare cuisine français as I could not compete with their mothers and grandmothers.  Je suis américaine.  I had mes amis français at my disposal however so I eased into cuisine française.  Is it a compliment when a Frenchie comments your "sauce bolognaise"  is the best they have ever had?  Je ne sais pas ;)

Sauce bolognaise is casual, yet rich and decedent.  There is no way to slim it down in good conscience.  A little goes a long way and portions can be smaller.  I use organic ground beef and no veal or celery in this recipe.  Simple ingredients.  Bolognese is a build of flavors as it develops.  Seasoning is important.  l'assaisonnement est très important!

Serves 2-4 adults
**This recipe freezes well so make plenty!

Ingredients
1 lb organic, free-range ground beef 
2 T carrot, minced
2 T onion, minced
1 garlic clove, minced
1/2 C whole milk (do not omit or substitute, helps to tenderize the meat)
1/2 C bold red wine (I use Argentine Malbec or Côtes du Rhône for cooking)
1 27 oz can peeled whole tomatoes w juices (I use Muir Glen brand or San Marzano) OR use 8-10 fresh, peeled organic tomatoes
1/2 t salt
1/4 t fresh ground pepper
1 T tomato paste
1 bay leaf
1 C water
1 box dried penne pasta (I use brands made in Southern Italy)
1 loaf fresh ciabatta bread
Greens for salad

Knife Skills

Knife skills were excruciating for me.  My hands were sore and swollen all through school.  Very funny moment after 5 months of school, I started stage and chef brought it to my attention (speaking in French and hand gestures) that I was gripping the knife too hard and so on.  Hence being a student.  It's a process that clicks with a lot of practice and a nurturing environment of course :)  Size of veg etc. is essential so everything cooks at the same rate and for aesthetics in some dishes.

When slicing veg like carrots, it helps to peel and cut off the sides to make the shape more square and then slice and dice.  At times, I even use a sharp $4 paring knife for slicing and dicing.  When you are cooking at home and not under time constraints, the quality/size consistency is more important that speed.

Prep
-Mince/small dice your veg (see below pic).
-Open can of tomatoes and I use clean kitchen shears scissors to cut them right in the can.
**If using fresh tomatoes, you need to peel them to avoid bitter flavor.  Boil water, core and gently w knife make a small "x" on bottom of each tomato. Immerse tomatoes in boiling water for 60 seconds, drain and place in ice water bath to cool for 3 min.  The skin should look loose and easy to peel off. 
-Season ground beef with salt and pepper and mix well with your hands.
**The wider the pan you use, the quicker dinner will be ready!  Liquid can evaporate more rapidly. 

Cooking Directions:

Medium Low Heat
-In a saute pan, add 1 T olive oil and sweat the carrot and onion for 5 minutes.
-Add minced garlic and sweat until fragrant about 2 min.
** "Attention"  necessary!  Stir and do not let the onions brown.  Take pan off heat if necessary.  If onions and garlic brown, you will have bitter flavor.  I start over when this happens...yes, really ;)

Medium High Heat
-Add seasoned ground beef to pan and brown for 5 minutes.  Okay if beef is still a bit pink.
-Add whole milk and simmer for 5-7 minutes, rapid boil ok. 
-Add wine and simmer for 5-7 minutes, rapid boil ok.
-Add tomatoes and cut further with scissors if necessary.
-Add 1 T tomato paste and stir.
-Add 1/2 C water.
-Add 1 large bay leaf and stir.
-Add the salt and pepper
**Set timer for 15 min.

*After 15 minutes, everyone in your home will gather in the kitchen anxious for dinner!

-Taste sauce.  Like with any dish, it is important to taste each step of cooking process. 

Low Heat

-Add 1 C water, stir and let simmer for 30 min.  The longer it cooks, the better.
-Boil water for pasta, pinch salt.
-Prep bread and greens for salad.
-After 30 min, taste sauce and add more salt and pepper if necessary.
-If you have more time before serving, add 1 C more water and let simmer for 30 additional minutes. 

**Goal in the end is for the meat to tenderize and almost melt in your mouth,  You should taste bold beef and tomato flavors. 

**When ready to serve, drag wooden spoon through and sauce should be thick, very little liquid remaining (see below).



Bon Appétit!  Cuisine à la Maison!

Glamorous Simple Food! Panure à L'anglaise

How do you dress up a simple dinner kids will love & adults will admire?

 

(Chicken) Poulet pané à l'anglaise

The French classic technique, "Panure à L'anglaise" means, "breaded in the English fashion."    This technique requires that the food be first dredged lightly in flour, dipped into egg mixture, coated with bread crumbs and then beautifully pan seared. You can easily use this technique for chicken, fish, pork, veal and vegetables.  In France, they use fresh bread crumbs made by trimming crust off of white loaf bread, slice and dry in oven 200 degrees on baking pans for 40 min (or leave out over night 12+ hours) and then food processor.  Shhh - I use panko, add grated parmesan cheese and skip the flour and pan searing steps - excusez-moi ;) 

I thought this would be an easy day at school learning, panure à l'anglaise.  Au contraire!  To my surprise, it took practice to master flavor by seasoning with salt and pepper, creating an evenly breaded, almost smooth, skin surface and then perfecting the searing to golden color.

Panko creates a delicious, crunchy texture to vegetables and meats.  Mistake proof and kid approved!  Pound thin chicken, pork or veal, use thin fish fillets, zucchini, yellow squash, onions, eggplant or tomatoes.  Baking in oven omits the task of pan searing in oil.

Grape seed oil is tasteless and has a higher smoke point vs olive oil. Olive oil turns bitter at high temperatures.  In France, they use tasteless peanut oil mainly for searing because it is lower in cost and has the highest smoke point of all tasteless cooking oils.  Interesting Europe does not have the food and peanut allergies we do in US.  If I cannot use peanut oil, I prefer grape seed over the taste of canola.

Ingredients
Serves 4-6
4 cups unseasoned panko crumbs
3-6 organic large eggs
Salt & pepper
1/2 c fresh, grated parmesan cheese
2 t Italian seasoning
1/8 t garlic powder
1/8 t onion powder
1 T olive or grape seed oil to add to egg mixture
Grape seed oil spray or olive oil spray (click to see product)
2 or 3 pans for panure a l'anglaise process
OPTIONAL
3 zucchini,  washed and sliced into 1/4 inch discs.
1 large eggplant, peel skin, slice into discs, salt well and let sit for 30 min.
Chicken tenders, chicken parts or pounded breast, veal or pork meat or use thin fish fillets.

Preperation
Preheat oven to 375 degrees
*Do not use the same egg and panko mixtures for raw vegetables and meats.

Pan 1:
-Beat 3 eggs
-1 T grape seed or olive oil (important step to obtain golden color)
-Dash salt and pepper

Pan 2: 
-4 cups unseasoned panko crumbs
-1/2 cup grated parmesan cheese
-1/8 tsp salt and 1/8 tsp pepper
-2 tsp Italian spices
-1/8 tsp garlic powder
-1/8 tsp onion powder
*I recommend following these amounts and then you can adjust to your taste next time.  You can also add cayenne, dried mustard among others.

Instructions
*Do not prepare veg and raw meats in same batch.
-Assembly line set up.
-Set up your 2 pans with egg and panko.
-Liberally spray baking sheets with olive or grape seed oil spray.  Place next to pans.
-Rinse and pat dry all veg or meat.
-Salt and pepper both sides.
-Soak each piece well in the seasoned egg mixture.
-Set in the panko crumbs and coat both sides well.
-Lightly shake off lose crumbs.
-Place each piece on sprayed baking sheet.
*Spray each piece with olive or grape seed oil (important for golden color).
*Repeat all of the above steps if you are making a larger batch.

Zucchini (courgette) ready for oven

-After 15-20 minutes in oven, turn with tongs and bottom side should have color.
-Spray baking sheet again under each piece.
-Spray each piece new side up.
-Turn up temperature too 400 and place back into oven for 15-20 min to finish.
-If golden color is not achieved, turn the oven temperature up to 425 and cook 10 more min and check.

Zucchini (courgette) 

Poulet paner à l'anglaise below (first turn in oven)

Finished to golden - eggplant (Aubergines) below

Kids will eat their veggies!  Serve any of the above with moutard de dijon.  To add more flavor to chicken, eggplant or fish, make a bruschetta mixture of chopped tomato, salt, pepper, olive oil, balsamic vinegar, fresh garlic and basil.

Try and freeze any leftovers and then place frozen into 375 oven for 15-20 min to warm.

Enjoy!

Personal Chef Service, Boston, MA 02108

Personal Chef Service, Boston, MA 02108 (02114, 02116)

*All menus are custom to your needs and lifestyle
*Weekly dinner entrees
*Special events
*Dinner parties
*Cooking parties for adults & kids
*In-home cooking lessons
*Service makes a great gift for new parents!

*Contact me for more details - mealmaven@gmail.com

Les Saveurs de la Nouvelle-Orléans!

"New Orleans food is as delicious as the less criminal forms of sin." Mark Twain

I recently went to New Orleans for the first time. I enjoyed delicious regional food at Commander's Palace , Cochon and The Court of Two Sisters. I had the best fire oven pizza and hand-cut pasta since Europe at Domenica. I heard great music at Apple Barrel and Spotted Cat and browsed the many art galleries around Julia Street in the Warehouse District. I also did a city tour and saw the remaining devastation from Katrina.

I went to Snug Harbor on Frenchman Street to hear jazz and had their famous black angus burger. I also ordered Louisiana white Gulf shrimp with regional remoulade sauce. The fresh white and brown Gulf shrimp cannot be compared to any other! Many business owners and the seafood fisherman of the southern coast were affected most post Katrina and oil spill. You can buy fresh shrimp, crawfish etc. direct from sources in Louisiana such as Louisiana Crawfish Co.

I stumbled upon a store in the French Quarter called, Kitchen Witch (631 Toulouse Street) that sells rare and vintage cookbooks. What a find! I wanted to take home the best cookbook for Louisiana cookery and the store owner recommended Chef Paul Prudhomme's, Louisiana Kitchen, published in the 1980's. After taking a quick poll of sorts, I also bought some Tony Chachere's Creole Seasoning at the open- air French Market.

Creole vs Cajun?

Cajun is French-Canadian, "Acadian" descendants of Southern France who settled in what are today the Maritime Provinces of Canada (Nova Scotia, New Brunswick, and Prince Edward Island). When the Acadians got expelled by the British, many settled in French Colony Louisiana. "Cajun Country" is west of New Orleans to Texas border and south along Gulf of Mexico. Cajun food is country style, rustic with Native American influence - Hearty stews, meats preserved by smoking or curing, corn and rice. Classic Cajun dishes are one-pot dishes such as Jambalaya, gumbo, sauce piquante, and crawfish etouffee' (smothered). Cajun style cooking calls for oil and lard to make their dark style roux.

Creole is French/Spanish and other European descendants, city-folk who settled in New Orleans. "Creole" is Spanish for "criollo" - a child born in the colony. Creole dishes are more refined, take longer to prepare reflecting their urban roots and flavors have Native American and African influence from servant cooks who worked in many European households. Like the French, creole cooking calls for butter to make roux.

Both styles use regional ingredients: rice, crab, shrimp, oysters, crawfish, fish, frog, turtle, pork, beans, tomatoes, okra, yams, and pecans. Seasonings used by both cuisines are: parsley flakes, onion powder, garlic powder, salt, cayenne pepper, black pepper, and white pepper.

Remoulade Sauce
Remoulade sauce is considered creole and the recipe below great with cold shrimp or top your burgers, chicken and fish. It is worth the effort! It's my new "special sauce." This is best prepared a day in advance.

Chef Paul Prudhomme's Louisiana Kitchen
Makes 1 1/2 Cups

Ingredients
2 fresh egg yolks
1/4 C vegetable oil
1/2 C finely chopped celery
1/2 C finely chopped green onion
1/4 C chopped fresh flat leaf parsley
1/4 C prepared horseradish
1/4 C lemon juice and some rind, seeded
1 bay leaf
2 Tablespoons Creole or brown mustard
2 Tablespoons ketchup
2 Tablespoons Worcestershire sauce
1 Tablespoon "prepared" yellow mustard such as Coleman's
1 Tablespoon white vinegar
1 Tablespoon Tabasco sauce
1 Tablespoon minced garlic
2 Tablespoons sweet paprika
1 teaspoon salt

We learned to prepare mayonnaise and tartar sauce in school and this was one of many days I clearly understood the difference the extra effort makes in flavor quality. Hand making with fresh ingredients vs bottle. I remember the day because my arm was sore from whisking! Making these by hand takes time and some practice, hence the reason why most restaurants serve these pre-made from bottles. If you have the time and motivation, there is NO comparison.

In a blender on low or food processor, beat eggs yolks 2 minutes. With machine running, add the oil in thin stream (The French would beat this by hand to omit the heat created by the blender). Add remaining ingredients one at a time until well mixed and lemon rind is finely chopped. Keep in refrigerator. **If you do not want to use raw eggs omit the yolks and oil and replace with 1 cup full fat mayo such as Hellmann's or try grapeseed oil Vegenaise.

The Roosevelt Hotel is infamous for their Sazerac cocktails!
"Hurricanes are for tourists. Sazeracs are for natives."



1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash, a scant drop, of Angostura bitters (extremely optional; some feel it helps open the flavors, but traditionalists may leave it out).
2 ounces rye whiskey.
Strip of lemon peel

The traditional method: Pack a 3-1/2 ounce Old Fashioned (rocks) glass with ice. In another Old Fashioned glass, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink and rub the peel over the rim of the glass - do not put the twist in the drink.

Bonne Chance - Á Votre Santé!

Cold Soba with Snap Peas & Carrots!

Soba - The Health Benefits of Buckwheat!

Soba is Japanese noodles made of buckwheat flour. They are about as thick as spaghetti pasta, and are prepared in a variety of hot and cold dishes. My clients love this savory sweet version served cold below. Nutritious, rich tasting and delicious, kids love this recipe too! Buckwheat is whole grain, high protein and the health benefits include: Lowers cholesterol, blood pressure, promotes healthy digestion and controls blood sugar levels. This recipe can be served as a side dish to seared tuna steaks or as a meal of its own.
In Paris, a Japanese cuisine student took a group of us to YEN Restaurant ($$$) on rue Saint-Benoit, 6e (right off Saint-Germain, around corner from Café de Flore). We had their amazing hand cut soba and I have been searching for the best tasting here in US ever since. I prefer JFC Japanese Buckwheat Soba Noodles. This brand has wheat, but soba can be found without wheat which is suitable for gluten-free version.

Nutritional Benefits of Buckwheat!

Worlds Healthiest Foods is my go to site if I want to learn about health benefits of foods, "...Buckwheat provides vitamins B1 and B2, several minerals, and nearly twice the amount of proteins found in rice. Rutin, a kind of bioflavonoid that includes the catechins of green tea and the polyphenols of red wine, is not found in other grains or beans, but is contained in great quantity in buckwheat. This bioflavonoid strengthens capillaries and so helps people suffering from arteriosclerosis and high blood pressure. Recent studies indicate that rutin is also a powerful antioxidant that fights free radicals, which are responsible for many cancers.

Energizing and nutritious, buckwheat can be served as an alternative to rice. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.

Buckwheat is native to Northern Europe as well as Asia. From the 10th through the 13th century, it was widely cultivated in China. From there, it spread to Europe and Russia in the 14th and 15th centuries, and was introduced in the United States by the Dutch during the 17th century.

Buckwheat is widely produced in Russia and Poland, where it plays an important role in their traditional cuisines. Other countries where buckwheat is cultivated commercially include the United States, Canada, and France famous for its buckwheat crepes..."

Cold Soba with Carrots & Snap Peas


This is a versatile recipe! You can easily add shrimp, chicken, beef, tofu, edamame, peppers etc.

Serves 4-6
1 Package soba noodles
1 lb organic chicken breast or parts (optional)
12 Shrimp, cooked and cleaned (optional)
1 Package firm tofu, drained and cut into 1 inch cubes (optional)
1 Package organic snap peas, threads removed
2 Organic carrots, peeled
1 Scallion, chopped (optional)
1 Knob fresh ginger, peeled (or use organic jarred, minced version)
2 Cloves garlic, minced (or use organic jarred, minced version)
2 Tablespoons toasted sesame oil (SET ASIDE for drained pasta)
1/4 C organic almond, cashew or peanut butter
1 Tablespoons toasted sesame seeds (optional, stores sells roasted)
2 Tablespoons rice vinegar
1 Tablespoon water
2 Tablesspoons soy sauce (low sodium version)
2 Dashes red pepper flakes (optional for heat)
1 teaspoon honey or sugar (optional depending upon how much sugar in the nut butter used)

Instructions:
**Set sesame oil aside.
*Boil water for blanching snap peas.
*Boil water for soba.
*Peel 1 garlic cloves or use 1/2 teasoon jarred, minced garlic.
*Peel 1/2 inch knob fresh ginger or use 1/2 teaspoon jarred, minced ginger.
*In a food processor, add all ingredients in above list (ECXEPT SEASME OIL) pulse about 10 times. Set aside.
*If adding chicken or beef, season with salt and fresh pepper, saute med-high.
*If adding tofu, season with salt and fresh pepper, med-high pan saute with some sesame oil for 3 minutes each side.
*Take each snap pea and peel off top and bottom threads by the ends with paring knife.
*Blanch snap peas for 2 minutes. Drain and immerse in cold ice water for 3 minutes and drain.
*Peel carrots and rinse peeler. Over a bowl, continue to peel carrots and save the carrot shreds.
*Wash, peel and mince 1 scallion, white and green and set aside.
*Cook soba according to package instructions.
*If adding shrimp, med-high heat and saute for 2 minutes.
**Drain soba well and rise with hot water.
*With tongs, toss soba with the 2 Tablespoons of toasted sesame oil.
*Add the sauce, snap peas and shredded carrots (veggies, tofu, chicken, shrimp or beef) toss with tongs and serve.

*This dish can be stored in refirgerator for 4 days. Great for lunch and dinner!
Bon Appetit! - ボナペティ

Poulet Rôti au Citron!

What's for dinner? A friend recently served me Lemon Roasted Chicken and I prepared a similar version below for clients with children. Pay it forward! A few friends called me recently and asked for easy dinner recipe ideas. This is a great summer dish. It has been prepared by our mothers to Barefoot Contessa because it is so quick and easy.

Chicken parts take less time to cook than a whole chicken. You can prepare this dish raw or cooked a few days ahead. Make a double recipe and serve cold for lunch with mixed greens. Add this recipe to your go to list!

Ingredients: Trust yourself and don't measure a thing!

Serves 6
**Adjust ingredients as needed per the amount of chicken you are preparing.
2 lbs organic chicken parts of your choice, bone and skin on adds so much flavor (you can remove skin before eating if desired).
1/4 Bottle dry white wine
1 1/2 Cups high quality, cold pressed extra virgin olive oil
1 Bunch fresh thyme
1 Bunch fresh parsley
1 Fresh rosemary sprig
3 Whole garlic cloves, skin on
1 Shallot, skin on (optional)
3 Lemons, wash well
2 Tablespoons unsalted butter (optional, adds great flavor)
Fine salt
Fresh ground black pepper

PREHEAT OVEN to 400
when I work with raw meats, poultry and fish, for safety, I begin by pouring a good amount of salt and ground pepper in a small dish. This way I can pinch when needed without contaminating salt and pepper grinders with my hands. I prep everything before touching raw chicken.

Assaisonnement! Seasoning - Using Salt & Pepper

I grew up with no salt added to food so when I first started cuisine training in Paris, I could NOT believe the amount of salt they used to season raw meats and fish. My chef teacher would pinch salt, bend down close to watch where the salt hit the meat and carefully go back to areas he missed. Très bizarre! I watched this with amazement. He would then taste my food and say, "Atton-cee-on Cat-treen - assaisonnment!" I would answer, "Oui chef" and walk away to add that one last pinch of salt in disbelief. It took me 2 months of school, tasting etc to understand salt. Whether it be finishing a sauce or prepping raw meat, salt & fresh ground pepper really make a difference in the end product flavors. Unless you have a health condition, always use the full amount any recipe calls for.

PREP:
*1 oven safe dish large enough to hold all the chicken you are preparing.
*Liberally add white wine, olive oil and squeeze 2 lemons (the amounts will depend upon how much chicken you are preparing).
*Add 3 garlic cloves skin on, cut off ends.
*Add 1 shallot skin on, cut off end.
*Add 1 small rosemary spring to pan.
*Add 1 small parsley sprig to pan.
*Add 8 thyme sprigs to pan.
*Add 2 tablespoons of butter(optional, but adds great flavor).
*Slice 1 lemon in 4 and then thin slices, seeds removed and set aside.
*slice 1 lemon in half, seeds removed and add 6 slices to pan.

Directions:
*With a paper towel, blot dry each chicken part and place skin side up in oven safe dish.
*Liberally salt and pepper both sides of each chicken part (try and get some under the skin as well).
**[The French would sear each piece of chicken skin side down at this point for golden color and to seal in juices before roasting in oven.] (optional)
*place thyme spring and small lemon slice under each skin of chicken part by gently pushing your fingers through to separate the skin from meat.
*Turn each chicken piece to be sure both sides are coated.
*Add more lemon slices and thyme springs to dish under and on top of the chicken pieces.

**WASH HANDS WELL and add more fresh ground pepper to chicken.

Place chicken in oven for 40 min and check. You can baste chicken at 20 min if desired, but not necessary.

**Serve with any green or summer vegetable and potatoes. If you like roasted garlic, the 3 cloves you added can be used for bread.

Atton-cee-on - Assaisonnement! ;)

Enjoy!

Private Chef Service, Nantucket, MA 02554

Nantucket Island July-August 2011!
mealmaven@gmail.com

**Weekly Dinner Service
**Dinner Parties, Luncheons & Beach Outings
**In-Home Cooking Classes for Adults & Children

BEURRE, BURRO, MANTEQUILLA!

"If you're afraid of butter, as many people are nowadays, just put in cream," Julia Child.


I recently returned from France and traveled to Dallas and Austin, Texas. I was food shopping in Central Market and lo and behold my favorite French butter made in northern France - President. Was this a sign?

It is important to lead an active, healthy lifestyle, balanced eating, exercise and know your cholesterol levels and blood pressure. I grew up in 70s and 80s with no butter or salt added to food due to both grandfathers stricken with heart disease. I grew up scared to eat it.

A great, informative book on Fat with delicious recipes by Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient

Low fat, no fat, low carb, no carb diets - In 2010, I arrived in Paris for professional cuisine training. I bought my first brick of butter and warm baguette. I was born again! French food is rich and it took me time to adjust. I found myself eating smaller portions and I had less of an appetite overall.


During my 5 months in school, I learned how to use lardon (pork back fat), beurre et sel to balance flavors. By tradition, the French begin each cooking day cutting numerous bricks of butter in precise small cubes to keep at their workbench. My first knife injury occurred (week 2) cutting a brick of butter with a razor sharp chefs knife. Atton-CEE-ON! My chef teacher found it in his heart to hand deliver me to the infirmière.

The American culture is missing out on what makes food come alive - salt & butter! "Of course it tastes better with butter." Yes it does and we should not be afraid of it. Moderation and smaller portions. When a recipe calls for 1-4 Tablespoon of butter, this is a fraction per person. If you take the time to prepare a recipe from scratch, you have earned a bit of butter and flavor. A little dab will do ya!

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients," Julia Child.


Sauce de Tomate
Serves 6
**This sauce can be used for pasta, vegetables, calamari, chicken Parmesan etc.

Ingredients
Dried pasta from southern Italy (preferably Napoli). A gluten free option Tinkyada brand organic brown rice pasta (be sure to check and cook to "al dente").
2 large 27 oz. cans, certified San Marzano tomatoes, pour into bowl and crush with hands or cut with scissors. Do not buy crushed tomatoes...
1 small garlic clove, minced
1 small onion, minced (optional)
1 bay leaf
1/8 teaspoon kosher salt
6 "cranks" fresh black pepper from pepper mill
1 pinch sugar
1 dash red pepper flakes
1 Tablespoon tomato paste
1/4 cup strong red wine
5 large basil leaves - flavor will infuse (chopping leaves creates bitter flavor)

Cooking instructions:
*Heat pan medium
*Add 1 Tablespoon extra virgin olive oil and sweat minced onion for 3 min. You do not want onion to brown at all so stir and take off heat if necessary.
*Add garlic and sweat for 1 more min.
*Add red wine and let evaporate for 1 min.
*Add crushed tomatoes and above ingredients.
*Bring to a rapid simmer and let reduce for 40 min, stir often.

Taste Test: It is important to taste after each step below to learn how each ingredient affects overall flavor!
*After 40 minutes, turn off heat, remove bay leaf and divide sauce into 2 pans.
*Add 1 teaspoon olive oil to both - stir and taste.
*Add more fresh black pepper if needed - taste.
*Add another dash of red pepper flakes if you prefer sauce more spicy - taste.

To one version add:
*1 "knob" of unsalted butter - 1/2 Tablespoon - stir and taste.
*1 more pinch of salt (fleur de sel best for seasoning any food at the table.
*Taste both versions! Voilà!


“THE PROOF OF THE PUDDING IS IN THE EATING,” 1605, Miguel de Cervantes - Don Quixote

Bon Appetit!

When in Rome - CARBONARA!

I just enjoyed 10 days in Rome and carbonara is a regional specialty. Quick & delicious! 15 minutes start to finish! I was fortunate to have a local Roman prepare carbonara for me in Paris so yes, "When in Rome..."

Serves 4
This recipe will test your organization!

Ingredients
3 organic, fresh egg yolks
2 T heavy cream
1 T creme fraiche (optional)
4.5 oz pancetta smoked or regualr
1/2 cup fresh Italian parsesan cheese grated
1 dash red pepper flakes (optional)
High quality dried pasta, servings for 4 people (find brand made in Southern Italy)
Salt & ground black pepper

In a large bowl:
*3 egg yolks - adds rich flavor
*Black pepper
*1 small dash red pepper flakes (optional)
*1/2 cup fresh Italian pecorino cheese grated
*2 tablespoons heavy cream
*1 T creme fraiche (optional)
*Mix well and set aside

Pancetta Buy this from a good butcher and ask for one big, thick slice. Cut small, uniform strips (see above pic) and set aside. I use smoked pancetta and a bit more than 1 cup becasue I love the flavor **Tip: Place the thick slice of pancetta in freezer for 15 miniutes before slicing and it will be easier to cut...

Boil water:
Salt water and add dried pasta enough for 4 servings. Use high quality dried pasta preferably from southern Italy and follow package instructions for cook time. I use rigatoni specifically and always test pasta a few minutes before time is up to not overcook. You need about 7 minutes to brown pancetta.

While pasta finishes:
*Brown 1 heaping cup pancetta over med high heat until a brown-red colour, not to over cook.
*Take pan off heat and set aside.
*Drain pasta at this point.


Finale!
*Drain pasta well and add to egg mixture in bowl.
*Toss and add the hot pancetta straight from pan with juices.
*TASTE
*Add 1/4 cup more cheese.
*Add more ground black pepper if necessary.
*Add 1 good pinch salt.
*Mix well, cover and let rest for 1 minute.
**Serve right away!!

Magnifico!

Buon Appeitio!

Soupe de Tomate

This recipe is French inspired by way of my French friend here in Paris. Elle fait cuire la bonne soupe - She makes very good soups!


The way cooking differes here in France and Europe is that ingredients used are seasonal and the French take more time for cooking. So no serving asparagus in January and no short cuts!

Julia Child once said, "In France, cooking is a serious art form and a national sport." God bless - I can confirm she wasn't kidding!

Soupe de Tomate
Serves 6
8 Large ripe tomatoes, peeled
4 Medium cherry tomatoes if you can find the bigger version - adds sweetness
1 Teaspoon sugar - cuts the acid of tomatoes
1 Garlic clove skin ON
1 Medium onion rough chop
1 Large red pepper, seeds removed
1 Small fresh knob of ginger root, peeled
1 Small bunch clinatro
1 Cup high quality chicken or vegetable stock
Lowfat milk (optional)
Salt & Pepper to taste

Preheat oven to 450 F

*Boil water in preperation to remove skins of tomatoes. The skin of tomatoes are bitter.
*Score each tomato by piercing skin a bit and making an X with a knife on bottom.
*Place scored tomatoes in boiling water for 1 minute no longer.
*Place tomatoes under running cold water or in a bowl of ice water for 3 minutes.
*Remove skin, cut in half and remove pulp and seeds.
*Cut red pepper in half and remove seeds.
*Cut onion in half and rough chop.
*Save ginger for later.

*Place onions, tomatoes, garlic clove w skin and red pepper in a baking pan and drizzle w olive oil, season well w salt and pepper.
*Place in oven for 35 minutes
*Check frequently - It is important onions do not burn. Remove them when soft and set aside. Red pepper skin should have darker color and this is okay.

*After roasting, cover pan with foil and let rest for 15 minutes.
*Remove garlic skin, red pepper skin, any burned edges of veg and add all to pot.
*Add sugar, chicken or veg broth and fill pot w water until tomatoes are just covered. Burner on low setting for 15 min.
*Add a knob of peeled ginger size of your upper thumb. Ginger adds a crisp and subtle flavour and compliments the cilantro.

**With extreme caution, let cool a bit and then blend w immersion blender or in blender until smooth.
**If you would like to freeze portions of this soupe, let cool and divde into containers at this point. It freezes well.

*To serve fresh, add minced fresh cilantro and optional a small amount of lowfat milk or creme. This soupe is delicious served chaud ou froid - warm or cold.

BON APPETIT!