Divadish Personal Chef Services

Being a Chef!

Posted by Gianna Elizabeth Ianos on Saturday, November 10, 2012 Under: Being A Chef

 




Being a Chef has it's rewards, one of them is being able to just create something you feel like. Yum, is what I call it when I step into my test kitchen and create something new.

Today was one of those Yum  moments, I live in Minnesota now and our weather is very changeable, so much so it is a common joke among  those who were born here, you must of heard it,"Wait (5) minutes the weather will change"

Well, when I woke up this morning it was just that, it is cold, wet, and bone chilling damp, like Florida 's Winters, it cuts you right to the Quick and leaves you chattering all down to your teeth!

So with that said, I felt like a warm rich red sauce base soup. Yes,, but this time no pasta in it, just some mixed vegetables, a lean ground beef for seasoned meat, and diced tomatoes mixed with a array of Italian spices custom designed for this soup. Another perk of being a experienced cook, is to know what goes with what when you are creating, it is like you are The Mad Doctor in the Laboratory, going if I connect this to this what do I get? 

In this case a spicy red sauce because I added some extra heat by using Cayenne Peppers ground to my sauce base, about 1 tsp.+ app, I never measure things so I just shake in some and adjust things as it goes, another perk Yes!

Now that everything is simmering in my slow cooker I can lightly steam my assorted veggies with a little olive oil and sweet basil and when done to a Dante consistency set aside and add them last 1/2 hour of cooking.

When everything is ready about 4-6 hours later I will serve this deliciousness with a hunk of my own Crusty Bucket bread, and some dilled/garlic custom butter, Yes another perk, and add them all up and it is so good tasting to be ME!

If any of this sounds interesting to you or others and you or others would like to book Me the Wise-Ass Chef for your next event I would Love to make a guest appearance in your kitchens anytime just do the magic and dial those digits at the bottom of this message.
Until then Good Eating is always a Must!

Chef G's #612-859-3270 

 

 
 

In : Being A Chef 

Next post: What I have to Be...
Previous post: Grilled Cod Dinner

Tags: chef  recipes  creating  deliciousness  healthy  good tasting   
« Back to posts

Being a Chef!

Posted by Gianna Elizabeth Ianos on Saturday, November 10, 2012 Under: Being A Chef

 




Being a Chef has it's rewards, one of them is being able to just create something you feel like. Yum, is what I call it when I step into my test kitchen and create something new.

Today was one of those Yum  moments, I live in Minnesota now and our weather is very changeable, so much so it is a common joke among  those who were born here, you must of heard it,"Wait (5) minutes the weather will change"

Well, when I woke up this morning it was just that, it is cold, wet, and bone chilling damp, like Florida 's Winters, it cuts you right to the Quick and leaves you chattering all down to your teeth!

So with that said, I felt like a warm rich red sauce base soup. Yes,, but this time no pasta in it, just some mixed vegetables, a lean ground beef for seasoned meat, and diced tomatoes mixed with a array of Italian spices custom designed for this soup. Another perk of being a experienced cook, is to know what goes with what when you are creating, it is like you are The Mad Doctor in the Laboratory, going if I connect this to this what do I get? 

In this case a spicy red sauce because I added some extra heat by using Cayenne Peppers ground to my sauce base, about 1 tsp.+ app, I never measure things so I just shake in some and adjust things as it goes, another perk Yes!

Now that everything is simmering in my slow cooker I can lightly steam my assorted veggies with a little olive oil and sweet basil and when done to a Dante consistency set aside and add them last 1/2 hour of cooking.

When everything is ready about 4-6 hours later I will serve this deliciousness with a hunk of my own Crusty Bucket bread, and some dilled/garlic custom butter, Yes another perk, and add them all up and it is so good tasting to be ME!

If any of this sounds interesting to you or others and you or others would like to book Me the Wise-Ass Chef for your next event I would Love to make a guest appearance in your kitchens anytime just do the magic and dial those digits at the bottom of this message.
Until then Good Eating is always a Must!

Chef G's #612-859-3270 

 

 
 

In : Being A Chef 

Next post: What I have to Be...
Previous post: Grilled Cod Dinner

Tags: chef  recipes  creating  deliciousness  healthy  good tasting   
« Back to posts

Tags

Categories

 
 
 

Make a free website with Yola