ChefLive Las Vegas http://www.cheflive.com Sat, 26 Feb 2011 18:58:12 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 Arugula Salad and Eggplant Cannelloni http://www.cheflive.com/2011/02/arugula-salad-and-eggplant-cannelloni/ http://www.cheflive.com/2011/02/arugula-salad-and-eggplant-cannelloni/#comments Wed, 23 Feb 2011 19:59:51 +0000 Chef Pete Ghione http://www.cheflive.com/?p=4915 Quick, healthy, colorful salad made from fresh ingredients and a delicious and light Italian dish made with roasted eggplant adds a wonderful, smooth flavor and the filling of mushrooms give it a woody flavor. ]]>

This video features 3 recipes:

Arugula Salad
Eggplant Cannelloni
Fruit Dessert

by Chef Pete Ghione

Summary: Quick, healthy, colorful salad made from fresh ingredients.

Prep time and Cooking time (duration): 10 minutes

Number of servings (yield): 3

Ingredients for Arugula Salad

  • Wild Arugula
  • Fresh Arugula
  • Sea salt
  • Cold pressed Olive oil
  • Fresh thyme
  • Organic white balsamic Vinegar
  • 3 Organic figs
  • 1 bell pepper
  • 1 shallot
  • 1 clove garlic

Get Ready To Work in “Real Time” to Make Arugula Salad:

Get out these items and utensils: Knife for chopping, salad bowl, and 1 medium size bowl

Get from your pantry: Shallots, olive oil, Organic white balsamic Vinegar, Sea salt

Get from your refrigerator: Wild Arugula, Fresh Arugula, Fresh thyme, 3 Organic figs, bell pepper, and shallot.

Pre-prepare the following:

  • Roast and clean the bell pepper
  • Finely minced shallot
  • Finely minced thymes
  • Make slices of Organic figs

Begin to prepare Salad with Chef Ghione:

Prepare Salad dressing:

  1. Put shallot in a bowl.
  2. Add minced garlic in it.
  3. Pour 1/2 cup Organic white balsamic Vinegar in the bowl.
  4. Pour 1/2 cup cold pressed Olive oil in the bowl.
  5. Add finely chopped thyme.
  6. Mix everything in the bowl thoroughly.

Prepare Salad:

  1. Put wild Arugula and fresh Arugula in large salad bowl.
  2. Add sliced figs in the bowl.
  3. Add roasted bell pepper in to the salad.
  4. Add little sea salt.
  5. Pour some salad dressing on top of the salad and mix it thoroughly.

by Chef Pete Ghione

Summary: This delicious and light Italian dish made with roasted eggplant adds a wonderful, smooth flavor and the filling of mushrooms give it a woody flavor.  Garnished with Pomodoro sauce and fresh basil gives it colorful look.

Prep time and Cooking time (duration): 45 minutes

Number of servings (yield): 3

Ingredients for Eggplant Cannelloni

  • 3-4 Japanese eggplant
  • Olive oil
  • Mushrooms (Shitaki and Button) 2-3 of each type
  • 7 garlic cloves
  • Baby spinach
  • 4 clove garlic
  • Salt
  • Canned tomatoes
  • Fresh basil
  • 1 Shallot

Get Ready To Work in “Real Time” to Make Eggplant Cannelloni:

Get out these items and utensils: Knife for chopping, frying pan, sauce pan, and tong

Get from your pantry: Shallots, olive oil, salt, canned tomatoes

Get from your refrigerator: Baby spinach, Japanese eggplant, mushrooms, fresh basil

Pre-prepare the following:

  • Slice the Japanese eggplant
  • Finely minced shallot.
  • Finely minced 2 cloves of garlic
  • Quaterize mushrooms
  • Put canned tomatoes in a bowl.

Begin to prepare Sauce with Chef Ghione & Pellegrini:

Prepare Pomodoro sauce

  1. Pour olive in the sauce pan.
  2. Add 4 minced garlic in it.
  3. Remove the garlic from the pan when it gets brown.
  4. Add tomatoes.
  5. Add freshly chopped basil and cook for 45 minutes.

Prepare Eggplant Cannelloni:

  1. Add sliced eggplants on the grill and pour little olive oil on each of them and sprinkle little salt on it. Flip them and grilled them properly.
  2. Add quaterize mushrooms on a pan with out olive oil, do not toss them and heat them till they start giving woody aroma or little brown color.
  3. Add shallots to the pan.
  4. Pour little olive oil on sides.
  5. Add 2-3 chopped garlic.
  6. Add baby spinach in the pan and toss it properly.
  7. Roll eggplant with the stuffing in the pan.

To serve:

  1. Place eggplant cannelloni in the plate.
  2. Pour pomodoro sauce on it.
  3. Garnish it with fresh basil.

by Chef Pete Ghione

Summary:Delicious and healthy fruit salad having wide varieties of fresh berries and creamy texture of Mascarpone cheese is very good desert for summer time.

Prep time and Cooking time (duration): 10 minutes

Number of servings (yield): 3

Ingredients for Fruit Dessert

  • 1 fresh tomato
  • 3-4 strawberries
  • 4-5 black pepper
  • Organic balsamic vinegar
  • Fresh mint
  • Fresh basil
  • Coconut water
  • Blueberries
  • Raspberries
  • Mascarpone cheese
  • Ring mould

Get Ready To Work in “Real Time” to make Fruit Dessert:

Get out these items and utensils: Knife for chopping, 1 medium size bowl, and Ring mould

Get from your pantry:  Organic balsamic Vinegar, sugar, black pepper,

Get from your refrigerator: Tomato, Fresh mint, fresh basil, Blueberries, Raspberries, strawberries, Mascarpone cheese

Pre-prepare the following:

  • Deseed tomato and finely dice it.
  • Cut strawberries in small piece.
  • Crush black pepper.
  • Finely chop mint and basil together.

Begin to prepare dessert with Chef Ghione:

Prepare dessert:

  1. Put tomato and strawberries in a bowl.
  2. Add crushed black pepper in it.
  3. Add finely chop mint and basil.
  4. Add 1-2 table spoon of organic balsamic vinegar.
  5. Add coconut water in it.
  6. Add 1 teaspoon sugar in it. Mix everything thoroughly.

To serve:

  1. Take a serving plate put ring mould on it.
  2. Fill that ring mold with the dessert.
  3. Remove the ring mould. We will get perfect round shape of the ring mould.
  4. Put Blueberries Raspberries on the side of the plate and add roughly chopped basil on it.
  5. Heat water in a pan and dip spoon in it for 10 seconds or so to heat the spoon and scoop  Mascarpone cheese on the top of dessert.

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2011/02/arugula-salad-and-eggplant-cannelloni/feed/ 0 Chicken Pot Pie with a Twist http://www.cheflive.com/2011/02/chicken-pot-pie-with-a-twist/ http://www.cheflive.com/2011/02/chicken-pot-pie-with-a-twist/#comments Sat, 12 Feb 2011 22:02:05 +0000 Chef Sterling Burpee http://www.cheflive.com/?p=4932 A delicious nutritious and easy to make Chicken Pot Pie made from scratch with carrots, peas, mashed potato and celery in a rich homemade white sauce fill a flaky pie crust.]]> by Chef Sterling Burpee

Summary: A delicious nutritious and easy to make Chicken Pot Pie made from scratch with carrots, peas, mashed potato and celery in a rich homemade white sauce fill a flaky pie crust.

Prep time and Cooking time (duration): 20 minutes

Number of servings (yield): 3

Downloads:
http://cheflive.com/videos/sterling-burpee-chicken-pot-pie.mp4
http://cheflive.com/videos/sterling-burpee-chicken-pot-pie.ogv

Ingredients for Chicken Pot Pie with twist

  • 1 small bowl Frozen peas
  • 1 small bowl Frozen carrots
  • 1 medium size onion
  • 1 small cup celery
  • chicken stalk
  • 2 tablespoon of wondra flour
  • Chicken breast
  • 1/2 Cup milk
  • 2 medium size Potatoes
  • Puff pastries
  • Salt

Get Ready To Work in “Real Time” to Make Chicken Pot Pie:

Get out these items and utensils: Knife for cutting & chopping, 3 small crocks in which you bake your pot pie, 1 sauce pan.

Get from your pantry: Wondra flour, Potato, Onion, salt

Get from your refrigerator: Frozen peas, frozen carrots, milk, egg yolk, celery, chicken breast, puff pastries.

Pre-prepare the following:

  • Chop Onion in small pieces.
  • Chop Chicken breast in small pieces.
  • Cut Potato in juliennes
  • Preheat the oven at 375 degrees for 15 minutes.

Begin to cook with Chef Burpee:

  1. Heat the poaching liquid i.e. chicken broth and little amount of salt in the pan.
  2. Add chicken breast
  3. Add carrots, onion and celery in the pan and cook it for 3-4 minutes and cover the pan.
  4. Remove all the vegetables and chicken from the pan leaving broth in the pan.
  5. Boil potato juliennes in the pan and cover it for about 3-4 minutes.
  6. Once potatoes are cooked mash them properly.

Prepare white sauce

  1. Heat the milk in the pan.
  2. Add wondra flour in it so that sauce gets the creamy and little thick texture and keep stirring it for about 30 minutes rapid boiling.
  3. Add all the boiled vegetables and chicken in the pan Simmer over medium-low heat and keep stirring until bubbly and thickened.
  4. Add peas and stir thoroughly

Cooking Chicken Pot Pie

  1. Add 1-2 tablespoon of mashed potatoes in the crock.
  2. On top of mashed potatoes add 2-3 tablespoons of white sauce.
  3. Add egg wash on the rims of the crock.
  4. Cover the crock with frozen puff pastries and spread a layer of egg wash on it.
  5. Place the crock in the oven for about 15 minutes at 375 degrees.

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2011/02/chicken-pot-pie-with-a-twist/feed/ 0 Pizzas with a Twist http://www.cheflive.com/2010/09/pizzas-with-a-twist/ http://www.cheflive.com/2010/09/pizzas-with-a-twist/#comments Fri, 03 Sep 2010 18:34:15 +0000 Chef Dominic Tedesco http://www.cheflive.com/?p=4902 Chefs Bob Fromage and Dominic Tedesco are joined by Sidney Murdock to make a Latin swing pizza, a chicken and artichoke pizza and a fresh summer salad.]]>

by Chef Dominic Tedesco

Summary: It’s a little different from the regular pizza – having artichokes and avocados as the toppings with pesto sauce and cheese spreading as the spreading. Served with a cool summer-time salad it will be sure to be an excellent dish for having a little movie night at your house.

Prep Time and Cooking time (duration): 35 minutes

Number of servings (yield): 8

Ingredients for Pizzas with a Twist

  • 4 1/2 cups of High gluten and high protein flour
  • Instant fast acting yeast
  • Cheese spread
  • Tomatoes
  • Sun dried tomatoes
  • Shredded mozzarella cheese
  • Cooked chicken
  • Cucumber
  • Lettuce (rocket, baby spinach, arugula, red oak, red leaf)
  • Cilantro
  • 1 Lemon
  • Pine nut
  • Garlic
  • Basil
  • Romano cheese
  • Olive oil
  • Extra virgin olive oil
  • Artichoke
  • Avocado
  • Sautéed onions

Get out these items and utensils: Knife for chopping, 1 baking sheet, large bowl, zester

Get from your pantry: Garlic, flour, yeast, olive oil, extra virgin olive oil, pine nut, sun dried tomatoes

Get from your refrigerator: Avocados, artichoke, cheese spread, tomato, mozzarella cheese, cooked chicken slices, lemon, cilantro, basil, Romano cheese, cucumber.

Pre-prepare the following:

  • Knead the dough
    • Put flour, yeast and salt in the mixer and mix it properly.
    • Add 1/3 cup of olive oil and 1 3/4 cup of water and knead the flour.
  • Peel cucumber with help of zester.
  • Quaterize tomatoes.
  • Chop garlic
  • Make pesto sauce:
    • Add 8-10 sun dried tomato to the grinder
    • Add pine nuts.
    • Add garlic.
    • Add basil.
    • Add Romano cheese
    • Add olive oil.
    • Turn on the grinder with the above ingredients and make puree.

Begin to cook with Chef Tedesco

Prepare Pizza Dough:

  1. Put pizza dough on baking sheet
  2. Start stretching out pizza, stretching and flattening it until it is about 8-10” in diameter. With no holes on it.

Prepare and Cook Pizzas:
Pizza with cheese spreading

  1. Brush the cheese spreading on the top of pizza.
  2. Put sautéed onion on it. Keep more on the outside part of the pizza.
  3. Add sliced avocado on top of sautéed onion.
  4. Sprinkle some shredded mozzarella cheese.
  5. Add precooked chicken slices on it.
  6. Lay the pizza in the oven.

Pizza with pesto sauce

  1. Spread the pesto sauce on the top of pizza.
  2. Put sautéed onion on it. Keep more on the outside part of the pizza.
  3. Add sliced avocado on top of sautéed onion.
  4. Sprinkle some shredded mozzarella cheese.
  5. Add precooked chicken slices on it.
  6. Lay the pizza in the oven.

Prepare salad

  1. Take a big salad bowl
  2. Add cucumber.
  3. Add tomato.
  4. Add lettuce.
  5. Add roughly chopped cilantro.
  6. Drizzle 3-4 table spoon of extra virgin olive oil.
  7. Sprinkle salt and pepper.
  8. Add fresh mozzarella balls.

To serve:

  1. Take the pizzas from the oven.
  2. Squeeze some lime juice on the avocado topping pizza.
  3. Lay freshly chopped cilantro on it.
  4. Serve them with the salad.

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2010/09/pizzas-with-a-twist/feed/ 0 Beef Tenderloin Wrapped with Bacon and Halibut with Spring Vegetables http://www.cheflive.com/2010/07/beef-tenderloin-wrapped-with-bacon-and-halibut-with-spring-vegetables/ http://www.cheflive.com/2010/07/beef-tenderloin-wrapped-with-bacon-and-halibut-with-spring-vegetables/#comments Mon, 19 Jul 2010 16:37:53 +0000 Chef Nico Chessa http://www.cheflive.com/?p=4906 This crispy tenderloin wrapped with bacon features creamy caramelized mushrooms as sauce and cippolini and asparagus as side vegetables makes a good company dinner. In addition, an aromatic pan roasted halibut seasoned with salt, pepper and herbs along with marinated spring vegetables are mouth watering dinner.]]>

This video features 2 recipes:

Beef Tenderloin Wrapped with Bacon
Halibut with Spring Vegetables


Beef Tenderloin Wrapped with Bacon

by Chef Nico Chessa

Summary: This crispy tenderloin wrapped with bacon features creamy caramelized mushrooms as sauce and cippolini and asparagus as side vegetables makes a good company dinner.

Prep time and Cooking time (duration): 35 minutes

Number of servings (yield): 6

Ingredients for Beef Tenderloin Wrapped with Bacon with Spring Vegetables

  • Beef
  • Bacon
  • Shitaki Mushrooms
  • Asparagus
  • Cippolini
  • Cream
  • Salt
  • Pepper
  • 2 Shallots
  • Olive oil

Get Ready To Work in “Real Time” to make Beef Tenderloin Wrapped with Bacon and Halibut with Spring Vegetables:

Get out these items and utensils: Knife for chopping, baking dish, 2 frying pans, cippolini, Shallots

Get from your pantry: Olive oil, salt, pepper, cippolini, Shallots

Get from your refrigerator: Beef, Bacon, shitaki mushrooms, asparagus, cream

Pre-prepare the following:

  • Cut the shitaki mushrooms into small pieces
  • Clean shallots.
  • Preheat oven at 450 degrees

Begin to cook with Chef Chessa:

Prepare beef tenderloin wrapped with bacon:

  1. Season the beef tenderloin with salt and pepper then wrap with flat bacon slices.
  2. Sprinkle black pepper on it.
  3. Put the beef tenderloin in the oven for about 450 degrees for 35 minutes.
  4. After it is done cut them in round slices.

Prepare mushroom sauce:

  1. Heat the pan put finely chopped shallots in it.
  2. Add 2 tablespoons of olive oil in it
  3. Caramelize the shallots till it gets golden brown in color.
  4. Add 1 cup cream in it.
  5. Add shitaki mushrooms in the pan.
  6. Stir it for 2-3 minutes on medium to slow flame.

Prepare vegetables:

  1. Heat olive oil in the pan.
  2. Add cippolini in the pan and sprinkle salt on it.
  3. Add asparagus.
  4. Cook them till they get brown in color.

To serve:

  1. Place the slices of beef tenderloin on the serving dish.
  2. Sprinkle little salt on the beef tenderloin.
  3. Put cippolini on one side of the dish.
  4. Put asparagus on the other side.
  5. Drizzle little olive oil on it.
  6. Serve it with mushroom sauce.


Halibut with spring vegetables.


by Chef Nico Chessa

Summary: Aromatic pan roasted halibut seasoned with salt, pepper and herbs along with marinated spring vegetables are mouth watering dinner.

Prep time and Cooking time (duration): 20 minutes

Number of servings (yield): 6

Ingredients for Halibut with Spring Vegetables

  • 1 lb halibut
  • 6-7 baby artichoke
  • 1 small bowl wax beans
  • 1 small bowl fava beans
  • Fresh mint
  • Fresh parsley
  • Olive oil
  • Salt
  • Pepper

Get Ready To Work in “Real Time” to make Halibut with spring vegetables

Get out these items and utensils: Knife for chopping, 1 frying pans,

Get from your pantry: Olive oil, salt, pepper,

Get from your refrigerator:  Halibut, fava beans, wax beans, baby artichoke, mint, parsley

Pre-prepare the following:

  • Steam the vegetables.
  • Clean halibut.

Begin to cook with Chef Chessa:

Marinade halibut and Vegetables

  1. Marinade steamed vegetables with finely chopped mint, parsley and olive oil.
  2. Seasoned halibut with mint,  parsley, pepper and salt

Prepare halibut with spring vegetables:

  1. Put olive oil on the pan and lay halibut with the marinated side up.
  2. Cook halibut on one side till it get brown in color and then gently flip it.
  3. Add marinated steamed vegetables in it.
  4. Cook for about 5-6 minutes.
  5. Gently stir vegetables and halibut.

To serve:

  1. Place halibut and vegetable on the serving dish.
  2. Drizzle olive oil on top of it.

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2010/07/beef-tenderloin-wrapped-with-bacon-and-halibut-with-spring-vegetables/feed/ 0 Grandma Cake http://www.cheflive.com/2010/07/grandma-cake/ http://www.cheflive.com/2010/07/grandma-cake/#comments Fri, 16 Jul 2010 05:06:08 +0000 Chef Alessandro Stoppa http://www.cheflive.com/?p=5489 Delicious and easy to bake grandma-cake having pine nut and almond slivers on the top garnished with powdered sugar will sure satisfy your craving for desert after meal.]]>

by Chef Alessandro Stoppa

Summary:Delicious and easy to bake grandma-cake having pine nut  and almond slivers on the top garnished with powdered sugar will sure satisfy your craving for desert after meal.

Prep time and Cooking time (duration): 35 minutes

Number of servings (yield): 5

Downloads:
http://cheflive.com/videos/alessandro-stoppa-grandma-cake.mp4
http://cheflive.com/videos/alessandro-stoppa-grandma-cake.ogv

Ingredients for Grandma-Cake::

  • 1 ½ cup sugar
  • 1 lb butter
  • 1 ½  cup all purpose flour
  • 1 tablespoon of almond slivers
  • 1 table spoon of pine nut slivers
  • 1 tablespoon powdered sugar
  • 5 tablespoons of pastry cream
  • 4 Eggs

Get Ready To Work in “Real Time” to Make Grandma-Cake:

Get out these items and utensils: 1 baking sheet, Ring mold

Get from your pantry: Sugar, all purpose flour, pine nut slivers, almond slivers, and powdered sugar

Get from your refrigerator: Butter, Pastry cream, eggs

Pre-prepare the following:

  • Preheat the oven at 350 degree
  • Take out the butter from the refrigerator and keep outside about 2 hours before preparing the dough for the cake.
  • Break the eggs and remove the egg white just use egg yolks
Begin to cook with Chef Tedesco and chef Stoppa:

Prepare dough:

  1. In the dough mixing machine add butter and sugar and turn on the machine.
  2. After a while when sugar and butter start mixing add egg yolks and flour and mix thoroughly
  3. Keep aside the dough and take the pastry cream from the refrigerator
  4. Put the ring mold on baking sheet and  put the dough in the base and around the mold and spread it 1 inch thick properly as shown in the video
  5. Pour pastry cream and spread properly
  6. Sprinkle pine nut and almond nut sliver on the top of cake
  7. Put it in the oven and bake for 20-25 minutes
  8. Take out from the oven and keep aside for 30 minute to cool it off before taking out of the mold

To Serve:

  1. On serving plate, put the baked cake and sprinkle powder sugar

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2010/07/grandma-cake/feed/ 0 Fresh Fruit Tart http://www.cheflive.com/2010/07/fresh-fruit-tart/ http://www.cheflive.com/2010/07/fresh-fruit-tart/#comments Fri, 16 Jul 2010 05:00:10 +0000 Chef Thomas Trevethan http://www.cheflive.com/?p=5487 The combination of a buttery crust, glistening under subtly sweet rich and creamy pastry cream and topped with neatly arranged sliced colorful seasonal fruits like strawberries, peaches, kiwis, apples, lime and different kinds of berries. Garnished with gold leaf and chocolate swirl; difficult for people to resist and is good for health too! ]]>

by Chef Thomas Trevethan

The combination of a buttery crust,  glistening under subtly sweet rich and creamy pastry cream and topped with neatly arranged sliced colorful seasonal fruits like strawberries, peaches, kiwis, apples, lime  and different kinds of berries. Garnished with gold leaf and chocolate swirl; difficult for people to resist and is good for health too!

Number of servings (yield): 4

Prep time and Cooking time (duration): 20 minutes

Ingredients for Fresh Fruit Tart:

  • 3-4Crab apples
  • 5-6 Strawberries
  • 1 kiwi
  • 1/4 cup blueberries
  • 1 peaches
  • 1 lime
  • 1/2 cup raspberries
  • 1/2 cup sweet and low sugar substitute
  • Sugar Dough
  • 1 cup milk
  • 2 table spoon corn starch
  • 1 egg yolk
  • 1 table spoon butter
  • 3 vanilla beans
  • 2 Table spoons cream
  • powdered sugar
  • Gold leaf
  • Chocolate swirl

Get Ready To Work in “Real Time” to make Fresh Fruit Tart:

Get out these items and utensils:  2 pans. Knife, cutting board, brush

Get from your pantry: Sweet and low sugar substitute, corn starch, vanilla beans, powdered sugar

Get from your refrigerator:  Crab apples, Strawberries, kiwi, blueberries, peaches, lime, raspberries, Sugar Dough, milk, egg yolk, butter, cream

Pre-prepare the following:

  • Cut the fruits (apple, kiwi, strawberries) as shown in the video

Begin to cook with Chef Trevethan:

Prepare sugar glaze:

  1. Heat 1 cup water in the pan
  2. Add 1/4 sugar in it and stir it constantly till it gets thicken

Prepare pastry cream:

  1. Pour milk in the pan and heat
  2. Add corn starch, egg yolk butter and vanilla bean and stir it constantly
  3. Once the pastry cream gets ready take off from the stove and add cream in it
  4. Spread the cookie dough in the pie mould and bake it until golden brown

Make fresh fruit tart:

  1. Lay the pastry cream on the mould evenly
  2. Sprinkle powdered sugar on it
  3. Lay strawberries, apples, gooseberries, blueberries, kiwi, peaches and lemon wedge on the tart as shown in the video
  4. With the help of brush spread sugar glaze on the fruit

To serve:

  1. Lay the gold leaf on the fruits
  2. Put chocolate swirl on it and serve
]]> http://www.cheflive.com/2010/07/fresh-fruit-tart/feed/ 0 Bread Pudding http://www.cheflive.com/2010/07/bread-pudding-2/ http://www.cheflive.com/2010/07/bread-pudding-2/#comments Fri, 09 Jul 2010 22:40:40 +0000 Chef John Simmons http://www.cheflive.com/?p=5143 Delicious and easy to make chefs favorite Bread Pudding starts with bite sized cubes of bread that are covered in a rich custard-like mixture of cream, eggs, sugar. This old fashioned, warmly spiced bread pudding having cherries and chocolate as the toppings with great red wine sauce gives the complete satisfaction of a dessert ]]> by Chef John Simmons

Summary: Delicious and easy to make chefs favorite Bread Pudding starts with bite sized cubes of bread that are covered in a rich custard-like mixture of cream, eggs, sugar. This old fashioned, warmly spiced bread pudding having cherries and chocolate as the toppings with great red wine sauce gives the complete satisfaction of a dessert

Prep time and Cooking time (duration): 35 minutes

Number of servings (yield): 8

Downloads:
http://cheflive.com/videos/john-simmons-bread-pudding.mp4
http://cheflive.com/videos/john-simmons-bread-pudding.ogv

Ingredients for Bread Pudding

  • Dark Chocolate
  • 1 Bread
  • 8 Eggs
  • 6 teaspoons of sugar
  • Half cup cream
  • Half cup milk
  • 1 small bowl dry Cherries
  • Vanilla ice-cream
  • Red wine

Get Ready To Work in “Real Time” to Make Bread Pudding

Get out these items and utensils: Knives for chopping (Chefs knife and serrated knife), 1 baking sheet, large bowl, and 8 -10 small cups for baking, and pan

Get from your pantry: Red wine, dry cherries, sugar

Get from your refrigerator: Dark Chocolate, Bread, cream, milk, Eggs, Vanilla ice-cream

Pre-prepare the following:

  • Chop Chocolate in small pieces with chef’s knife
  • Cut bread into small pieces with serrated knife.
  • Break eggs into the bowl.
  • Preheat the oven on 350 degrees for 15 minutes.

Begin to cook with Chef Dominic Tedesco & John Simmons

Prepare custard for soaking of bread.

  1. Take the bowl in which you broke the eggs whip it and add sugar in it.
  2. Add cream.
  3. Add milk in it & whip the whole solution in the bowl properly.

Prepare bread pudding

  1. Soak the bread in the custard for 3-4 hours to get the best result or else you can bake it immediately too.
  2. Spray little oil on the cup and fill it with the bread soaked in the custard.
  3. Sprinkle chocolate on each cup.
  4. Sprinkle 5-6 dry cherries on each cup.
  5. Move the baking sheet in the oven for 15 minutes.

Prepare wine syrup:

  1. Heat the pan smoking hot.
  2. Add wine in it and heat till it loss all its alcohol and getting thicker. Turn off the stove.
  3. Add little sugar in it and mix it properly.

To serve:

  1. Put the baked bread pudding on serving dish.
  2. Add wine syrup on it.
  3. On top of it add nice and round scoop of vanilla ice-cream.

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2010/07/bread-pudding-2/feed/ 0 Tofu Steak http://www.cheflive.com/2010/06/tofu-steak/ http://www.cheflive.com/2010/06/tofu-steak/#comments Wed, 16 Jun 2010 05:26:51 +0000 Chef Sterling Burpee http://www.cheflive.com/?p=5503 Easy to cook and delicious vegan tofu steak made with seared corn coated tofu served with colorful sautéed fresh cauliflower, mushrooms, green onion, red bell pepper, and garlic; garnished with balsamic and green oil is very good choice for a healthy dinner.]]>

By Chef Sterling Burpee

Summary:Easy to cook and delicious vegan tofu steak made with seared  corn coated tofu served with colorful sautéed fresh cauliflower, mushrooms, green onion, red bell pepper, and garlic; garnished with balsamic and green oil is very good choice for a healthy dinner.

Prep time and Cooking time (duration): 10 minutes

Number of servings (yield): 4

Downloads:
http://cheflive.com/videos/sterling-burpee-tofu-steak.mp4
http://cheflive.com/videos/sterling-burpee-tofu-steak.ogv

Ingredients for Tofu Steak:

  • 1 lb extra firm tofu
  • 1 cup corn flour
  • 1 small cauliflower
  • 1 red bell pepper
  • 1 green onion
  • 1 Serrano
  • 4-5 mushrooms
  • 1 small onion
  • 3-4 garlic cloves
  • Balsamic reduction
  • Soy sauce
  • Green oil
  • Olive oil

Get Ready To Work in “Real Time” to Make Tofu Steak:

Get out these items and utensils: Knife for chopping, 2 frying pan

Get from pantry: corn flour, Olive oil, Green oil, Soy sauce, Balsamic reduction, garlic, onion

Get from refrigerator: cauliflower, red bell pepper, green onion tofu, Serrano, mushroom

Pre-prepare the following:
  • Cut the tofu in rectangular pieces
  • Preheat the oven at 350 degrees
  • Cut the vegetables and Serrano in small pieces
  • Peel the garlic and make thin slices

Begin to cook with Chef Burpee & Chef Tedesco:

  1. Render hot sauté pan, add oil
  2. In a plate put the corn flour and cover the tofu with corn flour on both the side
  3. Sear both the sides of tofu till it turn golden brown
  4. Lay the tofu in the baking sheet and put it in oven for 5 minutes

Stir-fry vegetables:

  1. Render the pan hot and add 1 teaspoon of oil
  2. Lay the cauliflower in the pan and sauté it for 2 minutes or so
  3. Add Serrano
  4. Sprinkle 1 teaspoon of sesame oil
  5. Add mushrooms
  6. Add green onion, red bell pepper, onion, garlic and sauté it for 3 minutes
  7. Pour 2 teaspoons of soy sauce on it and stir it thoroughly

To Serve:

  1. Lay the stir-fry vegetables on the serving plate
  2. Place seared and baked tofu slice on the vegetables
  3. Drizzle balsamic reduction and green oil on the tofu steak as shown in the video and serve hot

Copyright © ChefLive Media, Inc. 2010.

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]]> http://www.cheflive.com/2010/06/tofu-steak/feed/ 0 Stuffed Mushrooms http://www.cheflive.com/2010/06/stuffed-mushrooms/ http://www.cheflive.com/2010/06/stuffed-mushrooms/#comments Wed, 16 Jun 2010 05:24:55 +0000 Chef Sterling Burpee http://www.cheflive.com/?p=5499 Oven baked poached mushrooms filled with creamy stuffing made with gouda cheese and spinach is easy and quickly made appetizer for the party.]]>

By Chef Sterling Burpee

Summary:Oven baked poached mushrooms filled with creamy stuffing made with gouda cheese and spinach is easy and quickly made appetizer for the party.

Prep time and Cooking time (duration): 25 minutes

Number of servings (yield): 4

Downloads:
http://cheflive.com/videos/sterling-burpee-stuffed-mushrooms.mp4
http://cheflive.com/videos/sterling-burpee-stuffed-mushrooms.ogv

Ingredients for Stuffed Mushrooms:

  • 10-12 mushrooms
  • 1 cup chicken broth
  • 2 table spoons of white wine
  • 1 small onion
  • 1 table spoon of lemon juice
  • 1 cup baby spinach
  • ¼ cup cream
  • 1 table spoon of sour cream cheese
  • ¼  lb Gouda cheese
  • Balsamic reduction
  • Green oil
  • Salt

Get Ready To Work in “Real Time” to Make Tofu Steak:

Get out these items and utensils: Knife for chopping, frying pan, 1 sauce pan

Get from pantry: white wine, onion, Balsamic reduction, Green oi,Salt

Get from refrigerator: mushrooms, chicken broth, lemon juice, baby spinach, Gouda cheese

Pre-prepare the following:

  • Clean the mushrooms and take off the steam
  • Preheat the oven at 375 degrees
  • T5ake the rind off  and make very thin pieces of gouda cheese
  • Roughly chop onion

Begin to cook with Chef Burpee & Chef Tedesco:

Poach mushrooms:

  1. In a sauce pan add chicken broth
  2. Pour white wine
  3. Add roughly  chopped onion
  4. Add lemon juice
  5. Put mushrooms in the pan and cover the lid
  6. Poach mushrooms for about 5 minutes.
  7. Keep it in refrigerator and cool it

Prepare the filling:

  1. Render hot sauté pan, add 1 teaspoon oil
  2. Add baby spinach in it and cook for 1 minute
  3. Add cream and gouda cheese in it
  4. Add sour cream cheese and sprinkle some salt in it
  5. Keep cooking till it become little thick for the filing
  6. Keep it in refrigerator and cool it

Prepare stuffed mushrooms:

  1. Fill the poached mushrooms with the filling
  2. Bake it for 10-15 minutes till it turn brown in color

To Serve:

  1. Drizzle balsamic reduction and green oil on the plate
  2. Lay the stuffed mushrooms on the serving plate

Copyright © ChefLive Media, Inc. 2010.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.cheflive.com/2010/06/stuffed-mushrooms/feed/ 0 Pork Yok http://www.cheflive.com/2010/06/pork-yok/ http://www.cheflive.com/2010/06/pork-yok/#comments Wed, 16 Jun 2010 05:17:37 +0000 Chef Sterling Burpee http://www.cheflive.com/?p=5495 Grandma’s recipe prepared from seared pork loin served on the bed of whole wheat pasta with soy sauce gives this recipe Chinese touch garnished with onion is easy to cook and delicious dinner.]]>

By Chef Sterling Burpee

Summary:Grandma’s recipe prepared from seared pork loin served on the bed of whole wheat pasta with soy sauce gives this recipe Chinese touch garnished with onion is easy to cook and delicious dinner.

Prep time and Cooking time (duration): 10 minutes

Number of servings (yield): 4

Downloads:
http://cheflive.com/videos/sterling-burpee-pork-yok.mp4
http://cheflive.com/videos/sterling-burpee-pork-yok.ogv

Ingredients for Pork Yok:

  • ½ lb pork loin
  • 1 small onion
  • Soy sauce
  • Olive oil
  • Whole wheat Spaghetti
  • Salt
  • Pepper

Get Ready To Work in “Real Time” to Make Pork Yok:

Get out these items and utensils: Knife for chopping, 1 frying pan, 1 sauce pan

Get from pantry: Olive oil, Soy sauce, onion, Whole wheat Spaghetti, salt, pepper

Get from refrigerator: pork loin

Pre-prepare the following:

  • Heat water ion the sauce pan
  • Finely dice onion
  • Sprinkle salt and pepper on both side of the pork loin
Begin to cook with Chef Burpee & Chef Tedesco:

  1. Render hot sauté pan, add oil
  2. Lay pork in the pan and sear it thoroughly
  3. While pork is being seared add spaghetti in the boiling water and cook it
  4. When pork loin is seared take it into the cutting board and cut it into bite size pieces
  5. Transfer the cooked spaghetti and the pork pieces into the bowl and add soy sauce in it and stir.

To Serve:

  1. Lay the spaghetti and pork in serving plate
  2. Put diced onion on it
  3. Serve hot

Copyright © ChefLive Media, Inc. 2010.

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