We like to touch base with members to learn their best practices for getting new clients. We’ve written on this subject several times over the years, mostly because marketing is one of the most critical aspects in any business for developing new business.

 

Your strategies tend to break down into a couple of categories. See where you fit it:

  • It’s who you know: Carol Tipton Wold explained, “I’ve gotten more business through relationships and word of mouth than anything else I tried. Belonging to service clubs (Rotary, Lions, Soroptomist, etc.) and volunteering at their events has paid off 10 fold because you make friends who tell their friends. Of course, you always give them the “Because we’re friends” deal. Website, Chamber of Commerce, ads, never worked out.
  • Website: Member Christine Robinson, as well as Katie Muente Losik and Kitchen Kalibur agreed with Tipton Wold about word of mouth–but also added website. In fact, your website is your front door to your business, opening up to a world of information–if you give it the love and care it deserves. It’s also a point of impression. It can either deliver a terrific first impression or turn someone away. Be sure you have the basics (your name, service area, and services, along with contact info), as well as beautiful photos, menu samples, and other information a potential client would want to know. Make it easy to navigate and make sure it’s linked to your social media platforms.

Four additional marketing practices we advocate include some very simple concepts:

  • A professional-looking business card with all contact information. Take advantage of both sides, with one listing your contact info and the other your services–or a mouth-watering photo of a classic dish you prepare. And, please, have them with you at all times! You never know who you’ll meet, even at the market, even at church, even at your kid’s soccer game or on line at the checkout at Old Navy! (That means you also have to be sociable and strike up conversations with strangers.)
  • Up-to-date social media, with beautiful photos. You may not actually get a client via social media, but that account of yours could reinforce a decision to hire you–or turn someone away. Post beautiful photos of food you’ve prepared. Note events you participate in, new types of services you offer, new ingredients you’re working with. Ask questions (the answers can help you identify new approaches to your business or new service areas). Make social media work for you.
  • Networking. Get involved in your community. It doesn’t even have to be a food-oriented organization–just anywhere you’re going to meet people, like your kids’ school, your church or synagogue, a beach clean up group, or a political organization. Volunteer to help put together a meeting or event–or host one–to demonstrate your chops. It’s all about widening your circle and then showing off your skill set.

Cooking Classes

  • Teach classes. Offer cooking classes to clients or others you know to which they can invite friends and family. The classes put you and your skills–and charm–into the spotlight.

What are your most successful strategies for building your client base? What lessons have you learned?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

 

 

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Aged Fruit 911: Savory Plum Compote

Filed under: Bites & Bits,Cooking Tips,Recipes , Tags: , — Author: Caron Golden , July 9, 2018

No doubt, like me, you have the best of intentions when you are at the market, especially during spring and summer. All that gorgeous produce in all their vibrant colors and alluring fragrances can be too much to pass up. So you buy. And buy. And buy. You put the veggies away in the bins in the fridge and set out the fruit on the counter to ripen.

And you forget about them. Or you accept too many dinner invitations. Or you just overbought and can’t keep up. But time passes and what was once bursting with freshness and seduction is now just this close to becoming garbage.

Of course, you want to prevent that to begin with, but if you somehow let that produce go beyond nature’s expiration date there are ways to save it before it’s time to toss. Veggies can go into soup or a sauce or undergo roasting. And, the same with fruit, too. Puree strawberries (which have virtually no grace period),  add them to a smoothie, or make jam or sorbet. Turn blueberries into a granita. And, as I did recently, rescue über soft plums and pluots and make a savory compote.

Those plums. Oh, they were delicious when fresh. Dribble down the chin juicy with a hint of crunch. Sweet yet tart. But, then I had a spell of outings and there they sat, waiting–fruitlessly–for me to remember they were there. They softened. They sank. And then finally when they caught my eye again they no longer held any attraction and I tried to ignore them. But there was no ignoring them and since I had some free time–and a gorgeous Berkshire pork chop I planned to make for dinner–it occurred to me that I could work their sad state to my advantage and turn them into compote.

Plums and pluots have plenty of natural pectin so they are perfect for jamming and for compote. Since I only had half a dozen pieces of fruit to work with, I decided on the compote as a perfect accompaniment for the pork chop and in about an hour and a half had a gorgeous purple sauce at the ready.

The process is simple. You’ll sauté shallots and garlic until they’re translucent, add a little wine–in my case, Madeira–and reduce it, then add the plums and the rest of the ingredients. Simmer slowly, stirring periodically, and the liquids will gradually evaporate, leaving you with a deeply rich perfumed sauce that complements pork, chicken, and duck.

Now, I’m offering this in the context of preventing waste, but even if you’re cooking for clients and think they’d enjoy a fruity but savory sauce to accompany the proteins you’re cooking for them, a plum–or peach or other fruit–compote is a lovely addition.

Plum Compote

Ingredients
1 teaspoon olive oil
1 shallot bulb, minced
1 garlic clove, minced
1 tablespoon Madeira
6 plums, very ripe, seeded and roughly chopped
2 tablespoons blackberry balsamic vinegar (or other fruity balsamic)
1 tablespoon fresh ginger, peeled and minced
2 tablespoons honey
1/2 stick cinnamon
1 dried red chile
2 dried lemon verbena leaves, crushed (or 1 teaspoon fresh, minced)
Salt and freshly ground pepper to taste

Directions
In a stainless steel saucepan, add olive oil and heat. When warm, add shallots and garlic. Sweat them until they’re translucent. Add the Madeira and simmer until it disappears.

Add the plums and the rest of the the ingredients and stir to mix. Slowly and gently simmer until the mixture reduces and thickens until jammy–stirring occasionally. It should take about an hour. Discard the cinnamon stick and red chile.

Serve as a sauce with pork, chicken, or duck.

What are the ways you use up tired produce (besides soup)?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Do you ever have an occasion in which you feel you should gift one of your clients? Usually we discuss this around the holidays but over the course of the rest of the year there are birthdays, anniversaries, graduations, or other special events your client celebrates. And, how about a thank you on the anniversary of your beginning work for them?

Well, if you’re feeling the need to present a gift, how about making them sea salt caramels? If your client can eat–and absolutely loves–sweets, this will be such a cool way to say thanks or congratulations.

There are certain foods that no matter how simple they actually are to make if you actually endeavored to learn how still have a mystique about them. Caramels, for me, fall into this category. Honestly, we’re talking just four basic ingredients–butter, cream, sugar, and corn syrup. But this quartet, once cooked together, is the foundation of sweet magic–that is, if you use really good ingredients and have the finesse and creativity to take it to a sublime level of deliciousness. I found someone in San Diego, where I’m based, who taught me her secrets.

Nancy Flint created a small business–Sugar Mamma–around caramels five years ago. She’s taken these four basic ingredients and elevated them with various flavorings to create 17 flavors of caramels that you can find all over San Diego County.

Flint makes everything by hand by herself out of her Talmidge home kitchen, usually working in the neighborhood of 12 hours a day every day to meet her orders. She starts by combining her foundational ingredients–the butter, sugar, cream, and corn syrup, in a large pot, heating the mixture over medium high heat until it reaches 248° F–stirring all the while.

“Once the sugar dissolves, you can step away briefly, but stay close,” she advised. “You can stir every minute instead of constantly but you don’t want it to stick or burn.”

With a jelly roll pan lined with parchment paper next to her, Flint stirs until she reaches the temperature she wants, at which point she removes the pot from the heat. Then she adds kosher salt and vanilla, stirs to incorporate them and pours the mixture into the pan. If it’s her Sea Salt Caramel flavor, she’ll give the mixture a few minutes to set, then sprinkle Maldon sea salt over it. In general, fruity flavors get the fruit addition during the cooking process. Any alcohol flavor gets that at the end of the cooking process, once it’s off the heat.

If you make these–Flint has generously given us her Sea Salt Caramel recipe–follow these additional tips of hers:

  • Use the best ingredients you can.
  • Pour what comes out into the pan. Don’t scrape the dregs of the pot into the pan because they won’t crystalize. Instead, scrape them into a silicon ice cube mold.
  • Got bubbles? Don’t worry. Flint said they tend to pop on their own over the 12 hours.
  • Got a sticky pot? Soak it in hot water to melt the sugar so the mess will release.
Sea Salt Caramels
from Sugar Mamma
Yield: 240 1-inch pieces
Ingredients
3/4 cup of unsalted butter
4 cups heavy cream
4 cups granulated sugar
2 cups corn syrup
2 teaspoons kosher stalt
1 teaspoon vanilla
Maldon sea salt to sprinkle
Directions
1. Line a 10- X 15-inch jelly pan with parchment paper. Set aside.
2. Combine the butter, cream sugar, and corn syrup in a large pot. Bring to the boil over medium-high heat, stirring constantly.
3. Once the mixture comes to the boil continue stirring by just every minute instead of constantly. Add a candy thermometer to the side of the pot reaching into the caramel mixture. Once it reaches 248° F, remove the pan from the heat.
4. Stir in the kosher salt and vanilla. When mixed well, pour into the jelly pan.
5. After 5 minutes sprinkle the Maldon sea salt over the mixture.
6. Let set for 12 hours or overnight. Cut into 1-inch pieces and wrap them individually in wax paper.
Have you ever made caramels? Do you ever make special edible gifts for clients?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Those of you chefs who cater, especially for vegetarian clients, are probably thrilled that summer produce is finally here and simply begging us to turn it into irresistible meals.

That’s especially true of tomatoes. I plant several varieties of cherry tomatoes in my garden and already am harvesting them, little by little. Most of the time I can’t even wait to take them back into my kitchen. Instead I tend to munch on them  them while watering my garden. There’s really nothing like eating a sweet, sun-warmed, perfectly ripe tomato with one hand while holding a hose in the other.

There’s no point in even mentioning the many ways to enjoy tomatoes. I assume you and your clients have your favorites. But if you’ve never tried making a tomato tarte tatin, you both are missing out, especially if you’re catering a dinner party or brunch. It has a lot going for it–it’s pretty easy to make, requires few ingredients (some of which can be prepped in advance), it’s stunningly gorgeous to present to the table, and it has a sweet savory flavor that you can elevate even more depending on your ingredient choices. Me? I add kalamata olives to insert a little saltiness. I’ve also been known to top it off at the end with shredded burrata.

I made my first one years ago at the home of a friend. She has an abundance of tomatoes on her home’s grounds (yes, it’s that kind of home; it has “grounds.”). One year when she had a bumper crop, she invited a bunch of friends over to make sauce. And I made a tarte tatin. It all went well until I took the masterpiece out of the oven and placed it on the stove to cool. I got involved in something else–I can’t remember what exactly–but I needed to move the tart out of the way and unthinking just wrapped my hand around the skillet’s handle. And screamed.

It was a stainless steel pan that had just come out of a 425-degree oven. And so I ended up with a painful second-degree burn. Yikes.

I learned after that to pay special attention to the pan since then.

Recently when I made the tart I pulled out the only 9-inch skillet I had, a flameware skillet. If you haven’t heard of or used flameware, you’re missing out on a great cooking experience. This is a clay cookware that is specially created to be totally heat resistant, that cooks evenly even at high temperatures, and doesn’t get killer hot the way metal does. I bought mine online at a Minnesota shop cookbook author Paula Wolfert introduced me to, Clay Coyote.

I hadn’t made a tomato tarte tatin in a flameware skillet before but it worked out perfectly. And, significantly, the pan is so light it makes flipping it over onto a plate a breeze, much easier than stainless steel or cast iron, and with almost no sticking–certainly no more than any other metal skillet I’ve used.

The tart itself is a marvel of sweet and savory. There are several ways to make it in terms of ingredients. Sugar instead of honey, sherry vinegar instead of red wine vinegar. Whole tomatoes, cherry tomatoes. Whole or sliced tomatoes. Onions. No onions. Whatever. The fundamentals are tomatoes, some kind of caramelizing ingredients, and puff pastry. For me, I enjoy a lot of red onions, cooked down and caramelized in butter and a large pinch of brown sugar. Honey and vinegar. The kalamata olives I mentioned above. And, the star of the dish, whole organic multi-colored cherry tomatoes.

You’ll start by cooking down and caramelizing the onions in a large skillet. Put them aside and in the oven-safe, 9-inch skillet you’re going to make the tart in cook up the honey and water to a point at which it thickens, then add vinegar and swirl to combine the two. Remove the pan from the heat.

You’ll sprinkle the olives over the honey vinegar mixture and start building the tart. The tomatoes go in–whole–over the olives, along with finely minced fresh thyme. (Want to use basil instead? Go for it.) They should cover the entire bottom of the skillet. Then you’ll spoon the onions over the tomatoes, and season with salt and pepper.

The last step is rolling out the puff pastry sheet and creating a 10-inch round. Place it over the onions and tuck the excess around the tomato onion mixture. Cut some long vents into the pastry.


Before you put the tart into the oven, be sure to place it on a baking sheet covered with foil to catch the tomato juices so they don’t hit the bottom of your oven. Bake for 30 minutes until the crust is nice and puffy and golden brown. Then remove it from the oven and let it cool briefly before running a knife around the edges.

Now comes the moment of truth: Select a plate/platter larger than 9 inches. Place it upside down over the pastry. Be sure to use oven mitts or a thick towel and carefully flip the skillet and plate over, place it on the counter and gently lift the skillet. If all goes well–and why wouldn’t it–you’ll have a beautiful, rainbow of glossy tomatoes staring back at you, encased in a crunchy crust. That’s perfectly good enough as it is, but you can also decorate it with a scattering of basil leaves.

 

Tomato Tarte Tatin
4 to 6 servings

Ingredients
1, 14-ounce package all-butter puff pastry
2 tablespoons unsalted butter
2 red onions, halved and thinly sliced
Pinch of brown sugar
3 tablespoons honey
1 teaspoon red wine vinegar
½ cup pitted Kalamata olives
1 pound cherry or grape tomatoes
2 teaspoons finely chopped fresh thyme leaves
Sea salt and freshly ground black pepper, to taste

Preparation
Preheat oven to 425 degrees.

Melt butter in a large skillet over medium heat. Add onions and a pinch of brown sugar and sauté until onions are caramelized. If you’re using a pan in which there’s some sticking, at the end of sautéing add a couple of tablespoons water and let it cook off, scraping brown bits from bottom of pan.

Transfer onions and brown bits to a bowl.

Combine honey and 3 tablespoons water in an ovenproof 9-inch skillet. Cook over medium heat, swirling pan gently until honey bubbles and thickens, 5 to 6 minutes. Add vinegar and swirl gently for another 2 to 3 minutes until combined. Remove from heat.

Sprinkle olives over honey mixture. Scatter tomatoes and thyme over olives, then spoon onions on top.  Season with salt and pepper.

Unfold puff pastry sheet and roll out into a 10-inch round. Place on top of onions  and tuck edges around the mixture. Cut several long vents on the pastry.

Place tart on a foil-lined baking sheet. Bake in middle of oven until crust is puffed and golden, about 30 minutes. Let cool for 5 minutes. Run a knife around pastry to loosen it from pan, place a large plate upside down over the skillet, and, using oven mitts, flip the skillet upside down, place the plate on the counter, then carefully remove the skillet.

What is your favorite summer dish to prepare for yourself or clients? 

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Do you have an adult child, niece or nephew, grandchild, or young friend just starting out in an independent life? Hopefully that young person has at least some foundation in cooking for her or himself, but who couldn’t use a great cookbook, a food bible to turn to? Think back, chefs. It’s probably something you had and cherished–and learned to cook with.

Now that college graduations are a recent memory and the grads are going to be on their own–not to mention the college students moving into their first apartments–wouldn’t the gift of a cookbook be a great thing to surprise them with?

Need some inspiration? I got suggestions from a number of chefs on our APPCA Facebook group:

  • How to Cook Without a Book by Pamela Anderson
  • The Flavor Bible by Karen Page and Andrew Dornenburg (From Chef Anthony Caldwell: It teaches about developing flavors which is soooooo important!)
  • Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
  • The Betty Crocker Cookbook in hardcover or the Better Homes and Gardens Cookbook (From Chef Lola Dee: For budding chefs, these are great go to’s to make just about any basic recipe. I’ve had them on my bookshelf all my life and still find myself looking there for certain recipes. They also have a whole section on cuts of meat, and what temperatures to prepare them at.)
  • The 1942 edition of Fanny Farmer Cookbook, the Betty Crocker Cookbook-2nd edition, and The Young Chef from the CIA (From James Haley: I am teaching my sons to cook. I started them off with The Young Chef by the CIA.)
  • The Whole30 Fast and Easy Cookbook by Melissa Hartwig (From Chef Suzy Dannette Hegglin-Brown: … because it is. And kids today do not like to cook.)

  • The New Best Recipe by Cook’s Illustrated
  • The Food Lab by J. Kenji López-Alt (From Chef Cliff Chambers: Easy read. Focuses on Culinary Fundaments, which many forget as we progress in the field.)
  • How To Cook Everything by Mark Bittman
  • How to Cook Everything Vegetarian by Mark Bittman

Now to the naysayers who say that young people don’t cook, I say they need a better introduction to being self sufficient in the kitchen. Maybe it won’t take at age 21 or at all–and down the road they’ll be clients of yours. Of course, cooking isn’t for everybody. But maybe you will inspire them. Cooking’s a skill that represents independence, that can help economize when they’re just starting out, and could turn into a joyful endeavor that gives them respite in an increasingly crazy world. It’s worth a try and worth sharing your passion in the hopes that it will become theirs.

If you could inspire a young person with a cookbook, what would it be? What is your favorite cookbook?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Glazed Duck Breast

Filed under: Catering,Recipes , Tags: , , , — Author: Caron Golden , June 12, 2018

Hey, chefs, are you catering dinner parties? If so, I came across a divine dish you’ll want to incorporate into your offerings. This Glazed Duck Breast is being made by the young chef of a San Diego restaurant called Cloak & Petal (a place you’ll want to visit next time you visit). For this dish chef Dominic Valenzuela created a yuzu marmalade for the glaze, and sits it in a swirl of potato puree, accompanied by confit turnips. Feel free to substitute the puree with a seasonal vegetable puree.

The first thing you’ll do is brine the two skinned and boned duck breasts in one quart of water mixed with a tablespoon each of salt and sugar. Valenzuela pointed out that this simple brine works just as well for chicken and pork. Note that the duck breast is skinned but still has a nice layer of fat on it. You’ll trim the excess fat–but, Valenzuela suggested, keep the excess to render and then cook scrambled eggs or sauté vegetables. Score the fat and place the breasts in the brine. You can brine it for a couple of hours or up to overnight.

Once the duck breasts have been brined, pre-heat the oven to 500° and score the breasts to help render the fat for crispness. Heat a skillet, preferably aluminum, cast iron, or stainless steel–not non-stick, and once it’s smoking hot, add a little melted butter or ghee or even vegetable oil to the pan.

Lay the duck breasts fat side down on the skillet and cook for about a minute and a half. Sprinkle some ground black pepper onto the breasts before turning them and cooking for another minute. Then flip them again and place the skillet into the oven for 7 to 8 minutes for medium rare (think of duck as meat, not poultry). Add or subtract cooking time in 2-minute increments for rare or for medium to well done. Remove the skillet from the oven and let the breasts rest for 3 to 5 minutes, tented with foil.To make the puree, dice and boil the potatoes until tender. Remove from heat and drain. Place in a blender with 2 teaspoons of salt and about 1 1 /4 cup of heavy cream. Puree, then pour into a bowl with a sieve to remove any lumps and make impeccably smooth. It reminded me of the texture of mayonnaise. Valenzuela explained that the puree can be made in advance and reheated in a pan with a little butter.


Valenzuela then sautéed mizuna, a Japanese green (you can substitute with other favorite greens), in butter, adding a splash of sake and lemon juice for flavor. He also placed his yuzu marmalade in a pan and added ponzu and unsalted butter to create the glaze, swirling it around to warm it until it reach a boil, at which point he took it off the heat.

Now comes time to plate. First place a mound of puree on the plate and using the back of a large spoon, push it into a swirl. Place the greens in the center. Then slice each duck breast and (tip) place on a paper towel first to drain the released liquid before placing on the puree, crispy side up on each plate, fanned out. Finally, spoon the glaze over the duck. Valenzuela then garnished the dish with cilantro oil and edible flowers.

Glazed Duck Breast
from Dominic Valenzuela of Clock & Petal
Serves 2

Ingredients
For duck
1 quart water
1 tablespoon salt
1 tablespoon sugar
2 duck breasts, skinned and boned
1 tablespoon melted butter, ghee, or vegetable oil

For potato puree
2 russet potatoes, peeled
Ground pepper to taste
2 teaspoons salt
1 1/4 heavy cream

For greens
1 tablespoon butter or oil
2 cups mizuna or other greens
Sake
Lemon juice

For glaze
1/4 cup marmalade
1 ounce ponzu
2 tablespoons butter

Directions

Mix together water, salt, and sugar. Score the fat on the duck breasts and add them to the brine, cover with plastic wrap and refrigerate for one to two hours or as long as overnight.

Do a large dice of the potatoes and add to a pot with enough water to cover. Bring to a boil and cook until potatoes are tender. Drain and add potatoes to a blender bowl. Add 2 teaspoons salt and 1 1/4 cup of heavy cream. Puree.

Place a sieve over a bowl and pour the potato puree onto the sieve. Press through into the bowl. Set aside the puree.

Pre-heat oven to 500°. Remove the duck breasts from the brine. Heat a skillet until it’s smoking. Add melted butter and lay each breast fat side down and away from you onto the pan. Sprinkle some ground pepper on each breast and let cook for 1 1/2 minutes. Turn over and leave for another minute. Flip again and place in the oven for 7 to 8 minutes for medium rare. Add or subtract cooking time in 2-minute increments for rare or for medium to well done. Remove the skillet from the oven and let the breasts rest for 3 to 5 minutes, tented with foil.

While the breasts rest, sauté the greens in a tablespoon of butter or oil. Add a splash of sake and lemon juice. Once the greens have cooked, remove from heat.

Make the glaze by adding 1/4 cup of marmalade, an ounce of ponzu, and 2 tablespoons butter to a warm pan. Swirl around to keep the butter from breaking. Once it reaches a boil, remove from heat.

To plate, place a mound of puree on a plate and, using the back of a large spoon, swirl it around. Place the cooked greens in the center. Slice the duck and place on a paper towel to drain the liquid, then fan the slices of each breast onto each plate. Spoon the glaze over the duck.

Do you cook with duck for clients? What’s your favorite duck dish?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Carrot radishes

It’s just shy of official summertime but in San Diego the days are still balmy and on a recent weekend it was virtually required to make a visit to the farmers market.

Now, I recognize that in this part of the country with year-round growing seasons there’s no bad time to visit a local farmers market. But there’s something about late spring/early summer when the colors of produce are most vibrant and foods your body has been craving for months are now appearing. Look! Cherries! Oh, fava beans! No, over here, green garlic!

Fava beans

At one of my favorite markets, the Little Italy Mercato, which climbs up a slight hill to overlook the San Diego Bay, it was overwhelming to see all the brilliant colors of fruits and vegetables. I’m sure that wherever you live and cook for clients you have a market that’s this special. Are you going? No? How come?

Reed avocado, green garlic, chicken eggs

At my market today, I learned how to enjoy softball size, round Reed avocados. I bought my favorite eggs from a family of farmers I’ve known for years and learned one of the daughters is getting married this summer. Another farmer pointed out the relative timeline for how long different varieties of cherries he was selling would last. Still another farmer gave me ideas for how to enjoy the unusual carrot radishes he had and how he came to grow them.

So, what would otherwise be an anonymous shopping errand at a grocery store instead turned into a social event and several learning moments. I was out in the fresh air. I was walking. My senses were stimulated. It was really more of an adventure than fulfilling a basic necessity of buying food. And, I was supporting my local food community.

Yes, it’s probably more expensive to buy produce at a farmers market. But I’m guessing I’m buying more judiciously and wasting less food. And it’s fresh! It hasn’t been force ripened with chemicals. It didn’t travel more than 100 miles from the farm–and actually, the mileage would be much less, knowing the farmers I bought from.

So, if you’ve been on the fence about shopping at your local farmers market–or got out of the habit over winter–jump back in. You’ll have a wonderful experience, your farmers will earn needed income, and your clients will eat better!

French breakfast radishes

Now among my purchases were two types of radishes: the carrot radishes and red and white French breakfast radishes. Sure you can eat them out of hand, slice them into salads or pickle them–but how about roasting them?

Roasting radishes is easy and quick. You don’t even need a recipe. Just a bunch of radishes (or more, depending on how many people you’re serving), extra virgin olive oil, sea salt, ground pepper, and your favorite herbs or green onions.

Here we go:

1. Separate the radishes from the greens and set the greens aside.
2. Wash the radishes and trim them, leaving a bit of stem on top.
3. Pre-heat the oven to 450° F.
4. Once the radishes are dry, slice in half lengthwise, then place in a bowl and toss with extra virgin olive oil, sea salt, and ground pepper.
5. Place cut side down in a cast iron pan and roast for 13 minutes.
6. While the radishes are roasting, slice a green onion or mince parsley or other herbs.
7. Remove the radishes from the oven. Plate and sprinkle with the herbs. Eat right away. They’re best hot.

Are you a big farmers market shopper? What are your favorite kinds of purchases?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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There are times when we get so tripped up in the nomenclature we forget that diets stressing vegetarian or vegan practices embrace dishes we already create or eat. Instead we think of them as eliminating something–in the case of vegetarianism it’s meat, of course–and not bringing something absolutely delicious to the table. Dishes already in our considerable repertoire.

Knowing that not everyone in my circle eats meat–and that I, while an omnivore, have cut down substantially on meat–I turn to dishes that feature vegetables combined with other proteins. But, admittedly, I don’t really think of them that way. It’s vegetarian, just food I enjoy. Dishes like eggplant soufflé. Salads and sides with ancient grains.

And spanakopita.

Mediterranean cuisines in particular are great sources of beloved everyday dishes that happen to fall into the vegetarian category. As chefs you’re already well are of them. Spanakopita is one of my favorites–big greens, almost always spinach, combined with cheese and herbs and eggs, enveloped in a crunchy crust of phyllo. It’s impossible not to love this dish. And, for personal chefs who will freeze portions for clients to reheat, it’s a perfect freezer candidate. I always store my leftovers in the freezer and reheat individual slices in the oven or toaster oven.

Spanakopita is also the perfect entertaining dish. It’s like a casserole–only prettier. The two challenges, of course, are cooking down the greens–I do it in batches using a wok to take advantage of its depth–and working with phyllo. Brushing the phyllo with oil or melted butter and layering it repeatedly is a bit time consuming but not a deal breaker. Just remember to keep the phyllo, which has a tendency to dry out, covered with a damp towel when you aren’t pulling off a sheet.

While traditionally, spanakopita is made with spinach, there’s no reason you can’t substitute the spinach with other greens like kale or Swiss chard. Or combine them. Take advantage, especially in spring and summer, of bright herbs like mint and dill, and earthier herbs like Greek oregano. Add a unique spin to onion by using leeks instead. You could also include sliced kalamata olives or artichoke hearts to make the recipe your own. Just be sure that the greens and other additions are drained of as much liquid as possible before you mix them with the eggs, feta, and seasonings. Otherwise you’ll get a soggy bottom.

Spanakopita
Serves 8 to 12

You have a choice of olive oil versus melted butter to brush the phyllo leaves. I used olive oil but butter will add a rich flavor to it. And a tip here: Cooking down 2 pounds of spinach requires some skillet space. I use my wok because it gives me the cooking elbow room it needs. This part also just takes the most time. Once that’s done the rest will go by fairly quickly, even with the phyllo. Don’t worry about tears in the phyllo. It’s all very forgiving, thanks to all the layers.

Ingredients
3 tablespoons extra virgin olive oil, preferably Greek, or melted butter, plus a lot extra for brushing filo
3 leeks, white and light green parts, chopped and rinsed
4 cloves garlic, minced
2 pounds fresh spinach or other greens, well rinsed and dried
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ pound Greek feta cheese, crumbled or diced
½ cup fresh dill weed, minced
½ cup fresh mint, minced
¼ cup fresh oregano, minced
5 large eggs, lightly beaten
1 pound phyllo, defrosted overnight in refrigerator

Directions
Preheat oven to 375° and place rack in middle of oven.

In a large skillet, heat oil or butter over medium-high heat. Add leeks and garlic and sauté until fragrant and soft, about 4 minutes. Add spinach in handfuls, stirring in as you add each batch. Let it wilt and cook down before adding the next handful. Once all of the spinach is in the pan, season with salt and pepper.

Remove from heat and spoon mixture into a colander. Place over sink and, using the back of a large spoon, press down to release excess liquid. Set aside to cool.

Once spinach mixture is at room temperature, add feta cheese, dill, mint, oregano, and eggs. Fold together until well incorporated. Set aside.

Brush the bottom and sides of a 9”-by-13” baking dish with olive oil. Keep ½ cup of olive oil (or melted butter) nearby. Unroll the phyllo and lay flat. Carefully pull the top sheet and place it into the baking dish with ends hanging well over the sides. Brush lightly with oil. Continue placing sheets one at a time into the dish at different angles so the entire pan is lined with sheet ends hanging down over the sides. Do this until you have only 3 sheets left.

Pour the filling into the dish, then fold over the hanging ends to cover the filling and brush with oil. Layer the remaining 3 sheets on top, brushing each sheet with oil. Fold the excess into the sides of the pan.

Use a sharp knife to cut through the layers to the filling in a few place. Brush the top with oil or butter and bake for 50 minutes until the top is puffed and golden brown. Let sit on counter for 10 minutes. Then cut into squares and serve warm.

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APPCA members never fail to amaze me. It’s so exciting to read both our website forums and our Facebook business and group pages to learn about how creatively you’re running your businesses and marketing them. So, I when I saw that Anne Blankenship of Designed Cuisine in Dallas recently had a radio interview experience I wanted to learn more–and figured you would, too. Not only did Anne come through with her story about the interview, she has included a wealth of great tips on preparing for it and–even more important–serving it up as a way to promote her business. You’ll want to take notes!

Recently I was contacted by a company called All Business Media FM, which is a subsidiary of I Heart Radio. At first I was skeptical, since I receive so many “spam” calls on a daily basis. My philosophy is “if they don’t leave a message, it’s not important.

But I did receive a voice mail from this company and it sounded fairly legitimate so I returned their call. When I spoke to the lady I queried her with my usual questions to verify their intent/legitimacy. How did you find me? Why did you select me/my business? And most importantly, “How much is this going to cost me?” She was a “fast-talking New Yorker” (apologies to all of you in the NYC area!) but as I listened, she was able to answer my questions. She said that she had visited my website (and cited some sample menu items I have listed) and had seen the reviews on my business on Google and Facebook, so I felt comfortable that she had at least done some research on me and wasn’t just a “scam artist.” She was very honest about the fact that there would be a follow-up call and that it would probably involve a marketing pitch, although there was no obligation after the interview.

The company specializes in small businesses and since I am not only an entrepreneur but a female in what is still (unfortunately) a fairly male-dominated profession of being a chef, this was an “enhancement” for them contacting me and wanting to do an interview. Once I said “yes” she put me through to their scheduling department and we verified all of my information and e-mail address. We scheduled a date and they sent four questions to me via e-mail that I answered and returned to them prior to the show. She had given me information about the fact that it would be an eight-minute interview, who my host would be on that day, and how to retrieve the interview afterwards from their website so I could post it on social media.

I created an “event” on my business Facebook page so everyone could see when the interview would be and posted the information on my personal Facebook page as well, since I knew some of my friends would listen in. In addition, I took the time to listen to a few of their other live interviews to get a feel for what would be the experience. I happened to listen to a woman who is a massage therapist and focused on Reiki as well, which was interesting to me, so I ended up listening to the whole eight minutes.

To prepare for my interview I reviewed the answers to the questions they had sent me and highlighted some important points. I knew it would go quickly and having been in Toastmasters at one time, I also knew the importance of no slang, no “uhs, ers, and ums,” as well as not starting sentences with “OK” and “So.”

They called me at the set time and the host chatted briefly with me about some simple instructions. I was nervous but truly most of the information is in my head since I’m always ready with the “elevator speech” and how to condense what I do in a few short paragraphs. Although I repeated myself a few times, overall it went well and they were very complimentary (which I’m sure they tell everyone!) A week later I was able to retrieve the interview and posted it everywhere on social media, as well as sent the link via e-mail to clients, friends, and family. (You can listen to it here.)

My joke with everyone was “Well, I got through my radio interview and at least I didn’t use the “F” word – except for “Food!” It’s just one more thing to be able to add to my repertoire of marketing tools. The power of social media is amazing and the more you can post in various places, the more your traffic will increase. I have had my website for some time, but constantly review and try to change something on it at least once a month (new menu items, videos, this radio interview link, etc.) I have also created accounts everywhere in the name of my business, “Designed Cuisine, A Personal Chef Service.” This includes Facebook, Instagram, Google, Yelp, and as “Anne Blankenship” on LinkedIn. I review my traffic every week on all of these entities and have seen it increase dramatically in the past two years, thanks to consistent postings.

I thought no one really listened to the radio much anymore, but Caron Golden pointed out that podcasts are a huge thing now (something I had totally forgotten) so doing this radio interview and promoting it through social media is a terrific way to keep “oiling that marketing machine.”

What kind of marketing are you doing to promote your business? Do you have a gap you need help with?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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We all know the frustration of preparing a dish and making various components for it, only to have leftovers. We all hate waste, but what do you do with that extra squidge of tomato sauce or pie filling? Well, APPCA member Chef Jim Huff of Traveling Culinary Artist in New York City has a lot of thoughts about this–and some marvelous tips. Here he is with them: 

Recently my baking sous-chef, aka my wife, and I made a delicious and easy Meyer Lemon Tart—from this recipe: http://www.foodandwine.com/recipes/lazy-marys-lemon-tart and had extra filling after topping off  our tart shell. I wasn’t about to toss it so I grabbed a handful of Trader Joe’s Meyer Lemon Wafer cookies and crumbled them into the bottom of a ramekin. I should have added melted butter to them but time was of the essence. We baked the ramekin along with the tart, then cooled the tart and the ramekin in the fridge overnight. When I took the ramekin out for lunch dessert I realized that during the baking process the cookie crumbs in the ramekin rose to the top and the filling baked underneath the crumbs! It was Awesome!!! I couldn’t stop eating it!

This successful spur-of-the-moment rescue of otherwise wasted ingredients got me to thinking about other ways I work with “overruns.”  BTW the term overruns is a throwback to my life in the garment industry!

Cooking for two can be challenging when you try cutting recipes from 4 to 6 servings, so very often you are left with extra ingredients that you had to purchase due to packaging sizes. The best examples are canned beans, canned tomatoes, tomato sauce, etc.

Of course it’s often easier to make the dish to the full amount of servings and then store it for another meal.  After all as a personal chef, that is what I do for my clients.  But sometimes I want to try new recipes and increase the variety of what we consume in a given week. Hence, leftover ingredients…

Some examples of how I use up the bits and pieces:

  • Generally, it’s easy to use up lots of the bits and pieces in soups and stews and stir-fries.
  • A 1/2 a can of beans that have been rinsed and drained are often used the next night, added to a simple tossed salad or dropped into a quick soup using up other leftover raw and/or cooked vegetables. Also I frequently will add them another vegetable such as sautéed green beans or blanched broccoli.  Chickpeas are great in ratatouille.
  • Extra canned tomato products work great in soups and stews, even when not called for in the recipe.  It’s also good to use them as a base for a quick pan sauce.
  • One of the most obvious uses I learned as a child from my mother is the extra egg batter from making French toast: scramble it and add to the serving platter.

  • It’s always easier to imagine using up extra herbs by making pesto and freezing or even simply chopping and mixing with small amount of olive oil and freezing in ice cube trays to be added to soups, stews and sauces. Or mince garlic and stir the herbs and garlic with some sea salt. Spread on a tray and let dry for a few days to create a rub. (Bonus: your kitchen will smell divine!)
  • Half a bag of spinach or other greens can be chopped and stirred into rice pilaf, quinoa, or couscous as well as soups or stews. Once I was out of parsley that I wanted to add to some simple boiled new potatoes. I found the extra spinach in the fridge and tossed it into the pan of drained potatoes with butter and garlic for a colorful side dish.
  • When dealing with extra parts of fresh vegetables I often create a mélange of roasted vegetables and serve them over pasta, rice, quinoa, couscous or my wife will put them chilled over cottage cheese for her workday lunches.
  • A great way to finish off pieces of cheese along with other ends of the jar ingredients like sun-dried tomatoes, olives, artichoke hearts, etc. is to make pizza.  The combos are boundless.
  • We have always used up extra pie/tart fillings by baking them separately in ramekins with and without crusts.  Good for a quick individual dessert for lunch or afternoon tea. Do you have extra pie dough? Reshape the dough into a disc and freeze or roll it out and make tartlets in muffin tins or get out cookie cutters and make cookies sprinkled with sugar or sprinkles.

  • Buttermilk is always a challenge, as I have never been a fan of drinking a glass of it!  I push myself to use it up in salad dressings, sub for milk in baking muffins, quick breads or even bread machine recipes.
  • Have leftover cooked grains? Sure you could just reheat them but for more imaginative repurposing Google things like “Leftover Risotto.” You’ll get anything from Classic Arancini to Risotto Stuffed Mushrooms, or dig around in your own fridge and produce Risotto Fritters stuffed with mushrooms and cheese!

Of course, there are plenty of well-known uses for bits and pieces like Parmesan rinds in your slow simmering tomato sauce and leftover wine (an anomaly in my house) for pan sauces. It just takes a little creative thinking but it’s easy to find places to tuck the odds and ends into other dishes, sometimes adding some extra nutrition and flavor profiles along the way.

Let’s bring in more ideas! What are some of your favorite ways to repurpose “overruns?”

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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