Back in the day, when I lived in New York, my friends and I used to joke that February was the longest month and we would throw “thank God February is over” parties.

Well, we’re right in the middle of February and I have to admit I have no standing for complaining about the horrors of icy winter since I now live in balmy San Diego–but I still love a good soup on those chilly 65-degree days. (Yes, I appreciate the absurdity of this but we take our cool weather when we can.)

One soup I’ve come to love that I think your clients will enjoy as well is Delicata and Carrot Soup. While you could substitute other hard squashes, oblong delicata is one of my favorites. First, they’re just so cute, with their stripes of colors. I love their sweet flavor and the fact that they don’t require peeling. The skin is thin and perfectly edible. And, I love the seeds. My dad taught me how to prep and roast pumpkin seeds when I was a little girl and I do it on almost every winter squash I buy. It’s such a waste not to!

If I have a complaint about winter squash it’s that it can be kind of challenging to bring flavors to it that won’t be overshadowed by its own flavor. But winter squash pairs beautifully with the sweetness of carrots, so that was a natural go to. And from there I came up with four ingredients that I thought could pull it off–even if they didn’t seem to go together: mirin (rice wine), white miso, fresh lemongrass, and shichimi togarashi spice seasoning. This is a spicy multi-ingredient Japanese mix that contains chili pepper, black sesame, white sesame, orange peel, basil, and szechuan pepper. You can find it easily at Asian markets. And I had onions and garlic.

Since soup is one of those wonderful dishes that don’t require precision, I figured I’d just go for it. I sliced up the carrots and roughly cut the onion. I minced the garlic and peeled off the tougher layers of the lemongrass and then chopped that. Pretty soon, ingredients were going into the medium-size blue Le Creuset pot my mom gave me when she moved out of her house. I added a little water to the sauteeing onion, garlic, and carrots to keep them from burning while I dismembered the squash and pulled out the nest of seeds.

Once I added the squash and the rest of the ingredients, along with water (I didn’t have any stock on hand but you could use chicken or vegetable stock to make it even richer) I brought the pot ingredients to the boil, then reduced the heat to simmer for about an hour until the squash softened. And, oh, the aroma. It turns out combining mirin, miso, and lemongrass is, well, inspired. Sweet and salty and full of umami.

Now your clients can enjoy the soup as a loose vegetable soup. But I prefer creamy soups so I pulled out my stick blender and puréed it to a silky consistency. I had some pumpkin seed oil I had been waiting to use, so I drizzled that on my soup once I poured a serving into a bowl. And sighed after the first bite. Lucky me. I had plenty to enjoy with a hank of warm sourdough bread for a few more meals!

Delicata and Carrot Soup
Serves 2 to 4

Ingredients
Olive oil for sautéing
½ large onion
5 cloves garlic, minced
5 carrots, sliced
1 large Delicata squash, cut into cubes
¼ cup fresh lemongrass, roughly chopped
1 cup mirin
2 tablespoons white miso
1 tablespoon shichimi togarashi spice mix
Water or chicken or vegetable stock
Pumpkin seed oil (optional)

Directions

1. In a medium size pot, sauté half an onion and five cloves minced garlic. Add carrot slices. Add a little water to prevent burning while cutting up the squash (save seeds for roasting).
2. Add squash pieces, chopped lemongrass, mirin, white miso, togarashi, and water to cover.
3. Bring to the boil then simmer for about an hour until squash is soft.
4. Use an immersion blender to purée. Drizzle with pumpkin seed oil from Vom Fass. Serve with crusty sourdough bread.

What are your or your clients’ favorite winter soups? Let us know if you’d like to share a recipe here.

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.

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We’re so tickled that Lida Saunders of Austin, Texas’ Foodie DeLites Private Chef Service has written a truly resource-filled post for us this week about cooking for elders.

If you are a private/personal chef and have the opportunity to cook for clients who are 60 and older, you will have a very satisfying experience, very appreciative audience and will be providing a needed service to folks who no longer wish to or can cook for themselves.

The challenges you face will open doors to new ideas and ways of viewing flavors and will increase your marketability and increased business, I assure you.

I have been a private/personal chef for 7 years and have also worked as a chef in two assisted living organizations. In both positions I was allowed to develop menus and be creative with flavors and seasonings with much success. And yes there were special diets and health conditions I had to consider in preparing food for residents. I even learned to make tasty pureed food for several residents who had swallowing issues.

I have also had the pleasure of privately cooking for seven elderly clients ranging in age from 85 to 98. Two of these clients had some dementia but the others were all people who had no cognitive issues. And they still enjoyed good, tasty food.

Now, I will tell you, that you do need to sit down with the client and ask a lot of questions, such as their favorite foods currently, flavors, spices they like and don’t like. And, of course, ask about food allergies and doctors orders for dietary exclusions such as salt and sugar.

Then I would suggest coming up with a list of meals they might be interested in and just see if your suggestions meet their approval. Don’t take offense if they don’t like what you have suggested. This is a trial and error process. Be patient and view this process as kinda like asking a child what they want to eat. And sometimes the client will just say, “oh anything you want to make.” Believe me, that will not work. You really need to find out truly what meals they have really enjoyed perhaps when they went out to eat. Otherwise you will be cooking in the dark and the client may be very disappointed and will tell you so.

However, truly, if you can perk up someone’s taste buds and provide them with an enjoyable meal, you will reap wonderful rewards and praises galore. You’ll become “a culinary rock star”!

So here are some tips to consider, but as the wonderful, talented chef you are, you will create, inspire and cook fabulous dishes.

  • Enhance the flavor: Spices can boost the flavor of a food but many elderly people cannot tolerate them. If spices don’t bother your gastrointestinal system, enjoy! Avoid salt, especially if you suffer from high blood pressure. Simulated flavors, like bacon or cheese, can be added to soups and vegetables to make them more palatable. Try acidic flavors like lemon to boost the flow of saliva.
  • Enhance the aroma: Season chicken, beef and fish using low-sodium marinades; for example, chicken can be marinated in chicken flavor to intensify its aroma.
  • Add variety: Avoid sensory fatigue by having a variety of foods and textures on your plate. Then try switching from item to item between bites to keep your taste buds firing.
  • Play with temperature: Food that’s too hot or too cold may not be tasted as thoroughly; try varying the temperature to maximize food’s flavor.

There are many factors beyond pure taste that affect how much we enjoy our food. Experiment with presentation and even bite size to maximize your eating enjoyment as you age.

The Physiology of Taste and Smell as We Age

Now, for your reading pleasure, I have done some research and included below a little education on the physiology of taste and smell as we age (should you want to really understand what is going on about our taste and “smellology”):

Taste and Aging: First, a bit of taste physiology: the raised bumps, or taste papillae, you see when you stick out your tongue in the mirror are made up of specialized epithelial cells. Arranged around and inside these are your taste buds, only visible with the help of a microscope. The average person has about 4,600 taste buds on their tongue. In addition, taste buds can be found on the roof of the mouth, in the esophagus and at the back of the throat. They respond to five basic taste stimuli: sweet, salty, sour, bitter and the more recently recognized “umami,” the savory flavors of certain amino acids.

Taste receptors are heroes in the world of cell turnover, regenerating about every 10 days. With age, though, it’s believed that taste buds simply aren’t reproduced at the same rate. And fewer taste buds translated into diminished flavor perception. Cell membranes, the which transmit signals from the taste buds to the brain, also change with time and become less effective.

Some older people hang on to their sense of taste with little decline. Others, especially those suffering from dry mouth or who are taking certain medications, such as antihistamines or antidepressants, may lose much of their taste perception. Certain conditions, such as stroke, Bell’s palsy, Parkinson’s disease, diabetes, and depression, can also cause a loss or altering of taste.

Even tooth extractions can do damage to the nerves that transmit taste sensation to the brain.

Smell and Aging: Sensory cells within the nose transmit olfactory, or smell, messages to the brain. Over time, these smell receptors, like those for taste, stop regenerating as rapidly. They’re also more vulnerable to damage by environmental contaminants like air pollution, smoking, and microbes. Diseases like stroke, epilepsy, and various medications can also affect how smell is perceived by the brain. How well we smell also plays a large role in what we taste. It is probably a dwindling sense of smell, or anosmia that accounts for most changes in taste with age.

One large study in Wisconsin found that almost two-thirds of people between the ages of 80 and 97 had some form of smell impairment. The researchers concluded that as many as 14 million older adults in the United States have a diminished sense of smell.

Consequences: At the minor end, a loss of taste perception can make a dinner out less enjoyable. But for the elderly, malnutrition is a real danger, either from eating less or making less nutritious choices.

People whose sensitivity to salt drops may add too much salt to their food, a potential risk if they have high blood pressure.

A reduced sensitivity to sweetness is a danger for diabetics if they add extra sugar to compensate. In addition, an altered sense of taste can make old favorites, like fruits and vegetables, less appealing. This has been shown to erode immunity to disease, even when the calories consumed remain the same.

Sources:

Cecile L. Phan, Jodi L. Kashmere, Sanjay Kalra. “Unilateral Atrophy of Fungiform Papillae Associated with Lingual Nerve Injury”. The Canadian Journal of Neurological Sciences, Volume 33, Number 4 / November 2006.

Claire Murphy, Ph.D.; Carla R. Schubert, MS; Karen J. Cruickshanks, Ph.D.; Barbara E. K. Klein, MD, MPH; Ronald Klein, MD, MPH; David M. Nondahl, MS.” Prevalence of Olfactory Impairment in Older Adults.” JAMA. 2002;288(18):2307-2312. doi: 10.1001/jama.288.18.2307.

Cowart, B. J. Relationships between Taste and Smell across the Adult Life Span. Annals of the New York Academy of Sciences, 561: 39-55. doi: 10.1111/j.1749-6632.1989.tb20968.x (personal communication with author)

Schiffman, S. “Taste and Smell Losses in Normal Aging and Disease.” JAMA. 1997;278(16):1357-1362. doi: 10.1001/jama.1997.03550160077042

What has been your experience in cooking for elders? What have you found to be the most challenging issues and the greatest joys?

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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No doubt many–dare I say most–of you engage both personally and professionally on various social media platforms. We’ve spent a lot of time here explaining the hows and whys to help you benefit from having a presence. But we may be overdue in encouraging you to find APPCA on social media. We’re on Facebook, both with a page and a group, and Twitter. And this doesn’t count our private groups on our website.

Our Facebook business page has more than 2,500 likes. It’s filled with great food information–from links to recipes and food trends to tips on healthy eating, nutrition updates, professional strategies… basically the wealth of useful information out there on the web geared to educate and inspire. I update the page four times a day during the work week and often ask questions related to the content so we can have a dialogue and share information with one another. It’s also where I link our weekly à la minute blog post on Tuesday mornings.

The Facebook group page has 1,139 members. It’s a closed group and Dennis and Candy decide who may join it–and we get a lot of requests. It’s very similar to our APPCA forums, only on Facebook. Are you getting what you think are spam requests for service? Do you have a question about how to use an ingredient or cook for a client with a specific health issue? This is a great place to post and get back helpful insights from colleagues.

For example, back in October APPCA member Perry McCown posted that he now had his first client with a no-egg requirement. He needed suggestions for an alternative binder.

” I recently connected with a new client with a few allergies, one was no eggs,” he told me. “It was a new requirement for me. Feeling very limited, I posted this to my fellow APPCA members confident someone has been there. Wow, it was hours before I had responses from several and the knowledge that came with it. I embraced that guidance quickly and have had beautiful results. Flax seeds being simmered…lead to corn bread my clients love and have asked for a few times. I’m not hesitant to do pie crusts on my beef pot pies using the exact egg replacer taught to me by our community. I was not limited, I just needed to be educated by my fellow chefs.”

Our Facebook group page is also a cool place to share referrals–this happens frequently. Our members also often share photos of successful meals they’ve created and share menus–or ask questions to get help with new menus.

Finally, we have our Twitter account. Follow us on Twitter and engage with other personal chefs, pick up links to useful information on all things food, and show off your own accomplishments. We’d love to hear from you and share your achievements.

No matter which of these platforms you use, when you connect with us, please say hi! Start a conversation. Ask a question. Post a great photo of a dish you’ve made. It’s social for a reason!

What social media platforms are you engaged in? What are you looking to get out of the experience?

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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How to Adapt Recipes: Chile Verde

Filed under: Recipes , Tags: , , , — Author: Caron Golden , January 29, 2018

How many of you are big fans of Hatch chiles? I am and for years would wait eagerly for them to appear in produce departments of San Diego grocery stores in the fall. Few had them. But that made my quest ever more diligent and I had some reliable haunts. When were in season I’d buy about five pounds, roast them, and them freeze them to use in the winter for cold-weather dishes.

But this past fall it slipped my mind. I was caring for a new puppy who broke one of his legs just two weeks after joining my household. By the time I was thinking about life outside my little world it was too late. And then came New Year’s. It was cold (for San Diego) and I wanted to make my annual Green Chile Stew, a dish my friend Laura Levy had shared with me years ago.

What to do? Hatch chiles have a distinctive smoky, earthy flavor that similar chilies, like Anaheim, don’t have. But I was craving this chile and so I started down the Google path to see what the experts would suggest as a substitute. I came across a piece written by the brilliant Tasting Table Food Lab writer J. Kenji López-Alt. It asked that very same question: Can you make a great chile verde without Hatch chilies? His answer was yes–and contends that while authenticity is nice, he’ll settle for delicious.

Once I read the piece, which also addresses technique, I decided to experiment and play with some of his suggestions, while still keeping what I love about Laura’s recipe, like adding potatoes and dredging the meat in masa. This is the kind of thing I’m sure all of you do as well. We adapt to circumstances and, in doing so, adapt favorite recipes to those circumstances. So…

1. I’m using poblano and Anaheim peppers. López-Alt suggested cubanelle peppers, but they’re not in season now and hard to find in San Diego anyway. He also brings in jalapeños and since I like some heat, in they went, too.

2. López-Alt also includes tomatillos–both for flavor and their pectin to thicken the stew. I love tomatillos and a thick stew so in they went.

3. I took up the suggestion for roasting not just the peppers, but also the tomatillos, garlic, and jalapeños. You purée them together with cilantro and add to the stew. Essentially (although López-Alt doesn’t say this), you create a stunning salsa verde. So you could take the first three pieces of instruction in the recipe alone and have yourself a winning salsa verde. By the way, I have long broiled peppers (no gas stove) and then let them steam in a paper bag. I like his method of steaming them in a bowl topped by a plate.

4. I did not follow his directions for the pork, beyond salting it. I really enjoy the texture and flavor of masa-tossed and browned pork. And, to extract more smoky New Mexican flavor from the chile, I added some Chimayo chile powder I have stored in the freezer.

5. I did end up braising the stew for three hours in a low-heat oven with the lid askew to let a little steam out instead of much more quickly on the stove. And loved it–the stew cooks evenly, benefitting by being surrounded by gentle heat, and the pork becomes truly tender.

Now, that three-hour braise time ended up not working for me for New Year’s Eve because I got too late a start. So, I broke it up over two days, prepping the salsa verde first that afternoon and refrigerating it overnight. The next morning while watching the Rose Parade I trimmed the pork shoulder and salted it. An hour later I was in full cooking mode. By noon I had the chile in the oven and by 3 p.m. I enjoyed my first bowl, the house filled with its spicy, earthy aroma. The pork and theYukon Gold potatoes were as tender as you’d desire after a good braising. The chile was far spicier than I’d imagine it would be but still very enjoyable. Because it was looser than I wanted, I cooked it a little longer on the stove and added a little more masa to thicken it–but later as I was letting it cool to refrigerate it thickened on its own, so don’t worry that much if it’s soupier than you think you want.

I still love Laura’s version of her stew, but this is a wonderful variation and the science behind the changes makes sense to me.

Chile Verde
Adapted from recipes by Laura Levy and J. Kenji López-Alt
Serves up to 10

Ingredients

3 cups chopped roasted New Mexico or Hatch chilies – skins and seeds removed
OR, if not available:
5 poblano peppers
5 Anaheim peppers

2 pounds tomatillos, husks removed
2 jalapeño peppers, stems removed and sliced in half lengthwise
8 whole garlic cloves, peeled
3 tablespoons vegetable oil
Kosher salt
2 cups loosely packed cilantro leaves
Salt and pepper
2.5 to 3 pounds cubed pork shoulder
3 tablespoons masa flour
1 large yellow onion, diced
1 tablespoon ground cumin
1 tablespoon ground Chimayo pepper
2 Yukon Gold potatoes, diced into 1/4 inch cubes
32 ounces chicken stock
Salt/Pepper
2 additional tablespoons masa (if needed to thicken)

Directions

1. Roast poblano and Anaheim peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don’t have a gas burner, broil them or char on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

2. Preheat broiler to high if you didn’t broil the peppers. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Pour onto to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

3. Add half of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper. Reserve (can make this the day before).

4. Adjust oven rack to middle position and preheat to 225˚ F.

5. Dredge pork cubes in masa flour in plastic bag until all pieces are coated. Brown in oil in large Dutch oven or pot. Add onions and lightly cook until slightly colored (not browned). Stir frequently and scrap up brown bits from bottom of pot. Add cumin and Chimayo pepper. Stir till fragrant.

6. Add potatoes, chicken stock and pureed chili mixture to pot and stir well to combine. Bring to a boil, cover, and transfer to oven, leaving the lid slightly ajar. Cook for about three hours.

7. Remove from oven and skim excess fat. Check consistency; if it needs to be thicker slowly add a small amount (no more than two tablespoons) of masa at a time and stir until thick. You can also heat it up on the stove to a good simmer and let reduce. Too thick? Add some water. When it’s reached the right consistency for you, stir in remaining cilantro and season to taste with more salt.

8. Garnish with sour cream, diced onions, cilantro, cheese, and lime wedges. Serve with corn bread or homemade tortillas.

Note: The chile can be chilled and stored in airtight container in refrigerator for up to 5 days or frozen. The flavors will deepen over time.

Is there a favorite recipe you’ve enjoyed making for years but recently adapted to suit a client’s diet or health goals? Or because ingredients weren’t seasonally available?

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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Photo from Reviews.com

Back in the ’90s, my parents lived in Boston and one of my favorite expeditions when visiting them was to a Newbury St. housewares store I loved. I no longer remember its name–and it probably isn’t there anymore–but back then they had an astounding array of reconditioned knives. I built my knife collection there and still have many of them, including a chef’s knife.

But back in San Diego at Great News!, a much-loved housewares store that finally did go out of business, I bought what immediately became my favorite, go-to, pack-when-I-evacuate-for-a-fire knife. It’s a Wusthof Dreizack Culinar santoku knife. I didn’t even think I needed a new knife until a friend who worked there put it in my hand. It fit perfectly. I have small hands and this knife made me feel for the first time that I had control.

You can talk about materials, craftsmanship, and price–all of which are important. But ultimately if a knife is going to be an extension of your hand, what makes a perfect chef’s knife is very personal.

“My mother-in-law bought me a Wusthof Ikon Santoku because she liked how it looked,” said personal chef and food blogger Carol Borchardt. ‘I’ve been in love with this knife ever since. It feels great in my hand because of the shape of the handle.”

For personal chef Suzy Dannette Hegglin-Brown, it was important to find a great knife guy and build a relationship with him. Hers, she said, is old school and knows what she likes.

“I like a well-balanced knife. I do not like a heavy knife,” she explained. “So my knife is a cross between a Global and a Henkel. The brand is an F. Dick. It fits my hand well. Not too heavy so I don’t get tired… Not so light that I feel like it’s cheap. It is an extension of my own hand. I love this knife. I have two of them. One for home and one for work.”

Photo from Suzy Dannette Heglin-Brown

San Diego chef Christian Eggert is a knife fanatic. He has been collecting them since he was a kid and said he has about 40. For Eggert, the quality of the steel is his first priority. “It equates to the knife’s ability to hold and edge and be resharpened.” However, he suggested that less experienced cooks should go with a Kyocera ceramic knife.

“They need to be careful with the brittleness of the ceramic as far as impact and cuts that require blade flexibility, but the warranty and inexpensive repair far outweighs the cost of a real knife,” Eggert said. “If you go for steel, though, I would recommend nothing less than a S30V or VG10 steel. These hold a true edge and can take a fair amount of abuse. When they want to get to a top layer steel R2 is world class along side D2 or other steels that add resilience and sharpen ability.”

Christian Eggert’s Mr. Itou knife

Then there’s grip. Linen micarta, Eggert said, is the best. “It gets grippy when wet and wears like iron. Ideally it should just about balance on your pointer finger. I like a little weight in my knife so I use a full tang custom (Mr. Itou). But again, even though they are very light, the Kyoceras are the knife I would recommend to most people for their ease of use, edge holding, and they are very light which reduces fatigue overall.”

Of course, a light knife isn’t for everyone and it can take time to get used to it if you’ve been a longtime user of heavier knives. Personal chef Jim Huff picked up an 8-inch Wusthof classic chef knife at Sur La Table because it felt “right” to him (and he got a nice discount as a student taking a class there). But he’s since picked up a Wusthof Pro Chef’s Knife that is much lighter. “I’m still adjusting to using it at home,” he said. “Up till now I’ve always preferred the heavier knives.”

Almost every quality food magazine invariably has stories dedicated to how to buy a good chef’s knife. Do a Google search and dig in. But you might also want to check out Reviews.com’s recent piece that lays out various features that aren’t subjective. They culled a list of 170 knives to 11 top performers. Then they put the knives through a series of tests–cutting herbs, carrots, butternut squash, and chicken. And they found that, just like the rest of us, the test wasn’t going to work as planned since right out of the factory, they would all perform well. Instead, it would be fairly subjective.

“Were we able to grip it comfortably? Was it too light or too heavy? Did the spine rub awkwardly against our index fingers as we chopped? These are the details that can make or break a cook’s relationship with their kitchen knife.”

But, even given the variety of testers, they were able to narrow the field down to some favorites, based on the user’s experience.

For many of us, of course, some of these choices come down to price. For Carolyn Tipton Wold, she went with what she was used to when she was training to become a personal chef and it wasn’t the most expensive. “I have a set of Wusthof and another well-known brand, but they couldn’t hold their edge when sharpened. Professional sharpeners wouldn’t sharpen them because the steel was too soft. I went back to my training knife and for $25, I haven’t been disappointed!”

Eggert noted that a Kyocera santoku will cost less than $50. Depending on the material, a Mr. Itou santoku will range from $400 to $600. More familiar names, like Kramers, Shuns, Henkels, and the like have a high price based on branding. But, Eggert said, there are far superior knives with a smaller price tag.

Serious Eats has a terrific guide by J. Kenji López-Alt. Here’s his list of things to consider (aside from personal preference). To my mind, these will help get you to personal preference:

  • Style: Do you prefer a slim-and-maneuverable modern gyutou-style hybrid knife, a rough-and-tough Western-style knife, or a more precise and delicate Japanese-style santoku?
  • Design: A good knife should be as fine-tuned as a race car with every aspect, from the curvature of the blade to the weight of the bolster to the shape of the handle, taken into consideration for optimal balance and performance.
  • Craftsmanship: Do the pieces all fit together tightly and firmly? Are the rivets going to fall out or is the blade going to separate from the handle? Is the finish on the handle smooth and pleasant to hold, and is the blade properly honed straight out of the box?
  • Materials: Is the steel hard or soft? Harder steels in Japanese and hybrid-style knives retain edges for a longer time but are tougher to sharpen. Softer steels are easier, but need to be honed and sharpened more frequently. Is the composite or wood in the handle durable and comfortable?

Once you hit all your priorities in terms of these four issues as well as price, then it comes down to how it feels in your hand and how it makes you feel about getting the tasks done with it. (And keep that feel-good condition. Don’t neglect sharpening and honing them!)

What chefs knife do you use and how did you come to choosing it?

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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If you’re a personal chef who is starting to get requests from clients for vegan meals, chances are you freaking out just a little. Because while there are plenty of meat- and dairy-free dishes out there in the world that would be considered vegan—salads, sautéed or roasted vegetables, pasta and tomato sauce just for starters—that’s not the stuff of a well-rounded diet. People need protein, for starters, and they want complex flavors that are so easy to come by when you add in animal-based proteins.

So, where do you start?

A brief survey of some of our members yielded some favorite websites. And I’ve also included some I’ve found.

  • You might want to start at the Academy of Culinary Nutrition, which has a list of the Top 50 Began blogs. This directs you to blogs that will teach you how to make vegan yogurt to nut-based “cheeses.” Their top pick? Angela Liddon’s Oh She Glows. Their favorite recipe? Sundried Tomato, Mushroom and Spinach Tofu Quiche.

  • Member Jennifer Zirkle of The Ginger Chef in Michigan likes Forks Over Knives. This plant-based diet website evolved from the documentary of the same name. The site offers a meal planner, cooking course, articles, and, of course, recipes—435 of them. They also have an app you can download. So, you can be inspired by Smoky, Saucy Black-Eyed Peas; Pesto Penne; Sweet Potato Mac and Cheese; or a Festive Vegetable Pot Pie.

  • Member Suzy Dannette Hegglin-Brown of The Brown Bag Nutrition & Chef Services in Northern California is a fan of the blog Vegan Richa. Richa Hingle is its author. She’s been featured on Oprah.com, Huffington Post, Glamour, VegNews.com, The Kitchn, and many others. She’s also the author of Vegan Richa’s Indian Kitchen. On the day I visited her site it featured Peanut Butter Cauliflower Bowl with Roasted Carrots. She includes Instant Pot cooking, as well. And check out her Indian Butter Tofu Paneer. It looks divine.
  • The Vegan Society is committed to making veganism easily adopted. They publish a magazine, The Vegan—and if you subscribe, you also get access to a website that addresses nutrition and health, food and drink, recipes, shopping, travel, and more.
  • Cooking for vegan kids? Check out the list on Hummasapien. They include a range of kid-friendly recipes like Zucchini Tater Tots, Vegan Carrot Dogs, Vegan Broccoli Cheeze Chickpea Burgers, and Summer Vegetable Lasagna Rolls.

  • Chickpea Magazine is a vegan food and writing quarterly. Love the idea of Cauliflower Wings? Get the recipe here!
  • Chefs like Jamie Oliver have developed vegan recipes. Oliver has well over 100, from Whole Wheat Maple Cinnamon Buns and Sweet Potato & White Bean Chili to Homemade Mustard and Spiced Plum Chutney. He also has videos that will teach you how to make vegan gravy, chocolate pots, and raw “spaghetti Bolognese.”

Because vegan eating has gone so mainstream, you’ll also find plenty of resources on conventional food websites, like Food Network, Serious Eats, Food and Wine, and even Good Housekeeping.

Finally, we have a lovely recipe for you to try from member Carol Borchardt’s blog From a Chef’s Kitchen. This Thai Red Curry Sweet Potato and Lentil Soup will surely make your clients warm and cozy in these chilly winter months. (Note that Carol offers a choice of chicken broth or vegetable broth. Use the latter, of course, to make this dish vegan.)

Thai Red Curry Sweet Potato and Lentil Soup
from Carol Borchardt
Serves 6

Ingredients

2 tablespoons canola oil
1 large onion, finely chopped
4 cloves garlic, minced
3 tablespoons red curry paste (or to taste)
6 cups chicken or vegetable broth
2 large sweet potatoes, peeled and cubed (1/2-inch cubes)
1 can (15-ounce) petite diced tomatoes, undrained
1 1/2 cups red lentils, picked over
1 can (14.5-ounce) coconut milk, light or regular
Salt and freshly ground black pepper, to taste
1/4 cup chopped cilantro plus more for garnish if desired

Instructions

Heat oil over medium-high heat in a large heavy pot such as a Dutch oven. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.

Add the coconut milk and heat through.

Season to taste with salt and black pepper. Stir in cilantro.

MAKE AHEAD: Can be made up to 2 days ahead. Cool thoroughly. Reheat on the stovetop or in the microwave for individual servings. FREEZER-FRIENDLY: Cool thoroughly and package as desired. Freeze up to 2 months.

 

Do you have vegan clients you cook for? What dishes are in your repertoire? What were your biggest challenges?

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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Last month the National Restaurant Association released its 2018 Annual Chef Predictions of food and beverage trends. The survey of 700 professional chefs–members of the American Culinary Federation–predicts “what’s hot,” what they expect the food and beverage trends at restaurants to be in the coming year.

According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

At number 11 on the list of top 20 food trends is Peruvian food.

Peru is a culinary melting pot–a mix of Spanish, Italian, Cantonese, and Japanese styles and techniques that reflect the country’s unique history. Lomo Saltado–an intriguing stir fry beef tenderloin that melds Peruvian flavors with Cantonese influences–is a popular traditional Peruvian dish served with French fries or potato wedges on rice. I learned how to make it recently from a San Diego chef, Emmanuel Piquera, who grew up and learned to cook in Peru. In fact, I shared his ceviches with you last October. Loma Saltado is the dish of his I’ll be making during winter now that temperatures have dropped.

This dish features soy sauce, oyster sauce, vinegar, ginger, and garlic to form the sauce that is its base. That’s made in the blender and reserved. Using canola oil, you stir fry seasoned tenderloin pieces, then add red onion, tomatoes (have you ever stir fried tomatoes?), and a jalapeño. All this is blended with that salty, sour traditional sauce and topped with scallions and perhaps a fried egg. It’s easy to prepare and the brightness of the stir fried vegetables really set off the richness of the tenderloin.

Lomo Saltado
From Emmanuel Piquera of Pisco Rotisserie & Cevicheria in San Diego
Serves 4 to 6

Ingredients
Canola oil for frying potatoes
8 ounces of potato wedges1 ounce of canola oil
1.5 pounds beef tenderloin cut into 1/2 inch thick
Kosher salt
Black pepper
1 large red onion, cut into strips
3 Roma tomatoes, cut into strips
1 jalapeño chili, seeded and julianned
6 ounces of lomo saltado sauce*
Scallions cut into strips for garnish
Optional: fried egg

*Lomo saltado sauce:
In a blender mix 2 ounces of low sodium soy sauce, 1 teaspoon of oyster sauce, 1 ounce of white wine vinegar, 2 ounces of water, 1 teaspoon of fresh ginger, and one clove of garlic.

Directions

Fill a large pot with oil or use a fryer and bring oil to 375 degree F. Carefully add potato wedges in small batches and fry for 5 to 7 minutes until golden brown. Remove and let drain on paper towels.

Season the tenderloin pieces with kosher salt and black pepper.

In a wok with canola oil stir fry the tenderloin pieces and cook until golden over high  heat, add the red onion strips stir fry for two minutes, add the tomato strips cook for one minute, add the chilies, then add the lomo saltado sauce and mix everything together in high heat for one more minute.

Serve in a shallow plate, add the fried potato wedges and garnish with the scallions strips and fried egg if you like. For a traditional Peruvian experience, serve with white rice.

What new food trends are you embracing as you plan menus in 2018?

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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Part tradition, part cliché, New Year’s resolutions are inescapable. We vow to eat healthier, exercise, and in general seek self-improvement–and often lapse. But there’s something cleansing, optimistic, and inspiring about resolutions. And they help guide us to better decisions–whether personally or professionally.

In that spirit, we asked several APPCA members for their resolutions. And what we got back is indeed inspiring. We hope you’ll read these thoughtful remarks, then weigh your plans for 2018 and how you can make your life richer, happier, and more meaningful.

Anne Blankenship
Designed Cuisine

It has been a good year for me and it is SO ironic that when I finally get my business to where I want it, I’m having to slow down.  Very happy with my current client base and have room for 1 more but have a lot to consider.

My knees have gotten pretty bad and I found out this summer that I will have to have BOTH knees replaced when the time comes.  That will be April, 2019, after I receive Medicare.  Simply waiting for that to happen right now and trying to get by as best I can.  What’s so funny to me is that I can stand and prep/cook for 4-5 hours but trying to get off a curb is another story!

Therefore, one of my New Year’s resolutions is to start making plans for when I have to slow down.  I have a colleague/good friend who is interested in the personal chef business and is an outstanding cook.  We went to the same culinary school (although at different times) & have worked together in catering over the years.  So my resolution is to help her really improve her business Facebook page and Instagram account, as well as her LinkedIn profile.  I’m going to work with her on creating a Yelp business page and Google as well.  Short of creating a website for her, I am going to try and help increase traffic for her so that she can grow her business.  I refer a lot of inquiries to her that are for parties, since I only do up to 20 people.  (That was a big decision this year).

Since I am interested in teaching when I retire (March, 2020) I worked on that this year (wrote that article for A La Minute for you about that) and am keeping in touch with the community college where I plan to teach.  In addition, I signed up to help the American Culinary Federation with a project for exam questions for Certified Culinarians (I just did my due diligence this year to keep my certification).  I have done the paperwork part and will be participating in a webinar in January to help with that project.  This was a good refresher for me on the basics and is helpful for me if I am going to teach in the future.

I will have to take a break for rehab when I get the knees fixed in 2019, then hopefully back to my clients for 6  months and then retirement in March, 2020.  So helping to get my friend’s business strengthened and keeping up with continuing education are going to be on the front burner for me next year.

Javier Fuertes
The DinnerMaker

I have already started on some “resolutions”.   I have a newer, updated web site that I need to really concentrate on more for 2018 and get it to where it needs to be. Increase more traffic to it. Perhaps start a blog for it (Ohh Carol, I need some help…..  haha!)

Overall, I did get complacent in recent years with the business and, well, 2018 will be a year to get back to where I was a few years ago.

Besides that, I have my fitness side of business to work on some more. I am putting an income figure as a goal for that. A 3 month , a 6 month, and by next year.

Personal goals…. to get back to running a full marathon. I am currently committed to running the Marine Corps Marathon next October. With all the injuries I had this 2017, I can really use a good, healthy injury- free 2018.

Nancy Cordi
Mediterrania Chef Services

In 2018, I am looking forward to attending the Food and Wine festival in Aspen and New York as well as graduate from Escoffier International Culinary Academy! Hope you have a prosperous 2018!

Gloria Bakst
Chef Gloria B

My resolutions for this year are to give more speaking engagements and to do more consulting. I have been honored to speak/consult at the National Institutes of Health in May of 2018  for a rare form of cancer. It is their annual conference and will be in Maryland for the weekend. I’m coordinating with the director of the program and the chef at the conference a healthy food menu (hearty appetizers)with food stations all having cancer-friendly foods. I will also be doing individual consulting with some of the guests regarding their food concerns.  I will be doing a food demonstration  too.  There will be international guests, doctors, and patients with this form of cancer attending.  I’m very excited about doing this. It is the direction I’d like to move at this stage in my life. I am still happily cooking meals for my clients who have health issues. But as we get older standing on our feet all day is more challenging to our bodies!

April Lee
Tastefully Yours, Personal Chef Services

Resolutions: (1) To honor and guard private, sacred space/time for my Self and keep firm boundaries regarding time spent between my personal and business lives. (2) To expand the reach of the charitable side of my business, the Stone Soup Project which prepares and delivers free weekly meals to food-insecure seniors and families (by cutting back the number of regular meal service clients I have), and (3) To get to bed before 1 or 2 a.m. every night! (The last one will be the hardest to accomplish.)

Context: This year was particularly bad for my family as my 14-year old nephew died in January, having suffered more than 3 years of continuous hospitalization for a very aggressive form of childhood leukemia. My father was diagnosed in late July with terminal cancer; my mother suffered a stroke 10 days later (and is still disabled, in rehab, with no more insurance extensions after Dec. 24th); my father died in October, and here we are.

Life goes on. Life is sad, and life is sweet. Life is difficult and frustrating, and life is filled with blessings. There will always be fragrant herbs and happy flowers in my garden. There will always be good friends along with good food and wine to accompany great laughter … and tears. There will always be the hungry to feed, desperate lives that we can touch, because we can. Because we can, and isn’t that fantastic?

Happy new year to all. May 2018 bring you many opportunities to explore your passions and dreams.

Carol Borchardt
A Thought for Food and From a Chef’s Kitchen

I don’t plan to do very many things where my personal chef business is concerned. After almost 16 years, I’ve got it down pretty good. However, I’ll be continuing to work heavily on my blog. The passive income I’m receiving just because people are viewing my blog is pretty lovely.

Suzy Brown
the Brown bag; Nutrition & Chef Services

At the end of the year I will become a Certified Essential Oils Coach. With that my New Years resolution is I am starting to build the nutrition leg of my business.

The nutrition business will be called Thyme to Heal. I will be teaching classes and working with people one on one, showing them how to incorporate essential oils into their culinary creations and live a healthier life.

Shelbie Wassel
Shallots Personal Chef

For me, this coming year will be about giving back. I’ve reached a point in my business, where I’m actually happy with my client load and I’m enjoying working part time.  I would like to get more involved with helping the homeless and those who are panhandling in my community. And, on a more selfish note, I plan on lots of travel!  Starting with SE Asia this February… lots of cooking classes and fun eating in my future!

Jim Huff
Traveling Culinary Artist

My simple resolution for 2018: Stop saying I’m semi-retired….and actually ACT like I’m semi-retired!  Or should I say: Work less…play more?  I’ll pass on all the extra business that the trickle-down economics creates (tongue buried in cheek!)

Happy and successful New Year to All!

Christine Robinson and Dennis Nosco
A Fresh Endeavor Personal Chef Service

Where to start:

We are committed to organizing ourselves, honing in on more specialized menu plans and lists for Paleo, Primal, Keto, and Gluten-free menus—all areas of specialty but the lists and ideas are in mish mush lists…

Update and upgrade our website….well over due…I have already redesigned and ordered our new business cards…

Our own health and well being…after our loss in August of 2016 we were told by friends, family, and health care professionals that 2017 was for us…we got a taste of reality and had long and pointed conversations on our personal goals, as far as exercise and eating…we are currently on a cleanse for candida (revealed as a true problem for both of us—we finally landed on the right protocol,) and even in the face of holiday temptation, are doing very well and having the results we need.

Our time off…we are crazy with work and need to slow down, reorganize, learn to say “No,” and “When,” and “You have got to be kidding….”

Getting our house in order—2 years after moving we have curtains needing hanging, organizational stuff, spot painting, and all sorts of little stuff that we have put off…

So I guess the best summation is that we will be taking everything up a level or two, not in a ridiculous or unrealistic manner, but in a way that we will see results and then push forward…

The Merriest, Happiest, and Healthiest of holidays to each and every one of you…

Keith Steury
The Food Sherpa

2017 has been a solid year of business growth for me.  As is so often the case in life, it is a bit of mixed blessing.  More clients has been great for the bottom line, but it is quickly becoming apparent that I can’t continue to work at this pace for the long-term.  So, my over-arching resolution for 2018 is to figure out how to maintain/regain the balance between my professional and personal life (and amen to April’s comment about getting more sleep – lump me in on that one too)!

My big idea for 2018 is to block out time at the start of each quarter to identify concrete and achievable steps that I can take over each 3-month period to sharpen my focus as the year progresses and keep on track toward my over-arching resolution.  There is a lot of noise these days, so the more focus, the better!  Big initiatives I hope to tackle in 2018 (which are all very inter-related) include:

  • Business Expansion Plan
    • Documenting all business processes
    • Hiring a P/T Administrative Assistant
    • Updating my business plan for ongoing growth
  • Marketing Plan Review
    • Updating my website to ensure compliance with the latest industry standards
    • Refining my social media presence & usage
  • Networking/Mentoring/Professional Involvement
    • Establishing a relationship with the local Career Center, which provides technical/vocational programs for high school students in our County, including a culinary track.  I’d like to get more involved in this area, to potentially include giving presentations, demonstrations, or other related involvement with students who are interested in a career in the culinary arts.

Best of luck to everyone in 2018.  I hope business is good, life is balanced, and that you are all able to take some time to slow down and enjoy the holidays!

Heike Ashcroft
Just for You Personal Chef

Here is a quick response from Germany:

– I will be working on growing my regular client base
– I will be working on branching out into other directions to grow my business
– I will be working on my website and social media platforms
– and last but not least, I will be continuing to develop my culinary skills – obviously one of the most important aspects of my career.

Are you a dedicated culinarian seeking a career change? How’s this for a resolution: become a personal chef!

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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Are you a movie buff? I am. But one of the downsides is that no matter the topic, there always seems to be a scene from a movie that provides just the illustrative image you don’t want to have. For caviar, there are two and both involve Tom Hanks. The first is the holiday party scene in Big, when Tom the boy/man digs into some caviar not knowing what it is and when he finds out, he pushes it out of his mouth in the way only a grossed out kid can. The other is in the romcom You’ve Got Mail when he and Meg Ryan’s character–also at a party–get into an argument after she discovers he’s the Fox of Fox Books trying to take her down and he starts scooping up all the pricey caviar garnish to eat just to irritate her.

Tom Hanks aside, caviar usually gets much more lofty treatment. In fact, it’s one of those foods that is considered elite and unreachable for the masses. And, sure, the good stuff… the really luxurious good stuff is. I can’t get enough of it when given the chance, but my budget prevents me from wildly indulging. And I’m sure that if you’re catering New Year’s parties or brunches you’re dealing with the same issue. But  I’ve come across a wide variety of caviars that are very tasty and pretty budget friendly. And I’m not talking about the questionable über salty jars of fish roe you’ll find on shelves at places like CostPlus. A visit to Whole Foods or specialty stores or shopping online should offer a variety of options that you can put on the menu without breaking the bank. And, honestly, is there any food more celebratory or that says Happy New Year more than caviar, especially when accompanied by a flute of champagne?

Here are some options:

California Caviar sells a lovely white sturgeon caviar called the Royal. It’s a sustainably farm-raised product from Northern California. The white sturgeon has a taste similar to Osetra. The roe is medium sized, dark, and with a sweet buttery texture. I can’t stop eating it with a spoon, but it’s delicious on a blini with crème fraîche and a little smoked salmon or tossed with butter in fettuccine. Buy some for a client cocktail party for guests to enjoy with sparkling wine or buy a package to give as a client gift.

Salmon roe, which you might recognize from Japanese menus as ikura, is easily found at Japanese markets. I can’t get enough of this roe. These big, juicy beads create a wonderful salty, tangy explosion when you bite into them. I’ve enjoyed these on scrambled eggs, on blini, on a bagel with cream cheese (best brunch dish ever), and as a topping on stuffed mushrooms. Those stuffed mushrooms also incorporated capelin roe, sometimes known as smelt roe–or masago on sushi menus–and  tobiko, or flying fish roe, which glistens like black diamonds in light. I blend the masago with sour cream and crème fraîche and chopped mushroom stems, which I used to stuff the mushrooms. Then I top the mixture with the salmon roe and a dab of tobikko.

You can also use the capelin roe to make taramosalata, a terrific Greek dip. Or use it for sushi or as a garnish. Both the capelin roe and tobiko are quite sweet and flavored with soy sauce.


Whole Foods carries several varieties of the Caviar Russe brand. Yes, you can get a pricey ounce of imported Caspian Osetra Russian sturgeon, but if that isn’t feasible, try the whitefish caviar from the Great Lakes region, salmon caviar or ikura, tobiko, or–what I took home and enjoyed–hardwood smoked caviar. Get your splurge back on with imported Siberian Russian sturgeon. You can buy online also.

And, if you have a vegetarian client, you can create dishes with Seaweed Caviar, sold by Fine Caviar.

Need blinis? You can also pick up a package of Caviar Russe’s cocktail blinis. They are easy to heat up quickly and, while not quite as good as homemade, they are just fine and make life a whole lot easier for a busy holiday party caterer.

Or, chefs, you can make your own. This recipe for buckwheat blinis comes from San Diego chef Ryan Studebaker.

Buckwheat Blinis
From Ryan Studebaker
Yield: About 12 blinis

Ingredients

2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 egg, separated
1/4 cup butter, melted but not hot

Directions

Whisk together dry ingredients. Add milk and egg yolk and whisk until smooth. Whisk egg whites to soft peaks and folk into the batter along with 2 tablespoons of the butter.

Brush a nonstick pan with butter and heat over medium heat until hot. Drop five to seven level tablespoons of the batter at a time onto the pan and cook until bubbles form (about 45 to 60 seconds). Flip the pancakes and cook an additional 45 to 60 seconds.

Serve immediately if you can. Otherwise, hold them at room temperate and reheat in the oven briefly later if needed.

Enjoy–and everyone at APPCA wishes you a happy, healthy, and fulfilling 2018! Happy New Year!

Is caviar on the menu for your New Year’s catering or personal celebration? How do you like to enjoy it?

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 like to know what’s trending, whether it’s fashion or film, streaming media or music. And, of course, food.

Google recently released its 2017 list of most searched items in a variety of categories–from people and global news to actors, elections, and songs/lyrics. It’s really fascinating. In fact, the number one search among all categories was Hurricane Irma. The top “how to”? How to make slime. Go figure.

One of the categories is recipes. Here you’ll have not only the top 10 recipes searched but also their links. Since we figure you like to be on trend, here’s a look at what people globally wanted to learn how to make:

1) Chicken breast recipe
2) Ground beef recipe
3) Poğaça tarifi (Turkish bread recipe)
4) French toast recipe
5) Kek tarifi (cake recipe)
6) Pork chop recipe
7) Spaghetti squash recipe
8) Coleslaw recipe
9) Pesto recipe
10) 餃子 レシピ (Dumpling recipe)

Let’s look at a couple of the recipes to get some insight into what was going on. For the chicken breast recipe, the greatest interest came from Canadians. That was followed by the United Arab Emirates and Singapore. The U.S. only came in at the fourth position, followed by New Zealand. Related to searching for your basic chicken breast recipe was searching for air fryer chicken breast recipes, followed by–of course–recipes for instant pot chicken breast recipes, then (surprisingly) airline chicken breast recipes, and finally in the top five, sous vide chicken breast recipes (four and five were the same, just worded slightly differently).

Canadians must be great recipe searchers because they were the top searchers for ground beef recipes, followed by the U.S. For Turkish bread, don’t get cocky–it wasn’t Turks; it was us! Jamaicans were the most interested in French toast. Filipinos were all over pork chops. Canadians, again, were most interested in spaghetti squash. Americans (!) were most curious about coleslaw recipes, but get this, Malta has the most interest in pesto recipes. American’s didn’t even make the top five. There wasn’t any info given for the cake or dumpling recipe searches.

Now what can you do with this knowledge? Well, it’s something to keep in mind as you’re menu planning, of course. Chicken breasts and ground beef are food items that are versatile and relatively inexpensive. Spaghetti squash is obviously a great substitute for pasta. Coleslaw is fast and easy to make and pretty inexpensive, too.

And pork chops… oh, pork chops. Pork chops are the only food that’s on Google’s list of most searched-for recipes in the world and list of most-searched for recipes in the U.S. Pork chops also made the list in 2016.

Pork Porterhouse Pork Chop with Garlic Sage Compound Butter

With that in mind, here’s my favorite way of making pork chops. This is a one-pound Pork Porterhouse Pork Chop with Garlic Sage Compound Butter that serves two. I buy these from a butcher because supermarkets generally wouldn’t carry these thickly marbled chops. The process is extremely easy. All I do is grill it on my stove top.

It begins with a 24-hour brining. I used a simple brine inspired by Chef Anne Burrell that includes kosher salt, fresh sage leaves, crushed garlic, sugar, and a bay leaf mixed in a quart of water. Stir it up, add the chop, cover, and refrigerate.

At some point between brining and cooking you can make a simple compound butter to add even more richness to the dish. Because my brine includes sage leaves from my garden, I stick with the flavor profile and make a compound butter with minced sage leaves, diced red onion, garlic, and sea salt. All you need to do is leave a stick of butter out until it’s room temperature, slice off about a tablespoon and melt that in a small saucepan.

Add the sage, red onion, garlic, and sea salt, and sauté gently until it’s just cooked through, about five minutes. Remove from the heat and place the mixture in a small bowl. Let cool for 15 to 20 minutes. Then slice the rest of the butter, add the slices to the bowl, and thoroughly mix all the ingredients with a fork. Pull out a piece of wax paper or plastic wrap and place the butter mixture on it. Shape into a small log about an inch thick. Then fold the paper or wrap over the log and roll it a bit until it’s evenly shaped. Then fold up the rest around the log and refrigerate it at least an hour so that it’s firm (you can also make it a couple of days before). Remove it from the refrigerator before you begin cooking the chop.

When you plan to cook the chop, remove it from the brine and pat it down to remove the excess moisture. I also trim off much of the fat cap. Slather the chop in olive oil and, as Burrell suggests, sprinkle the meat with crushed red pepper flakes. Heat a cast iron skillet and when it’s good and hot, place the chop in the skillet and cover with a splatter guard.

Cook for four to five minutes on each side until the internal temperature is about 145° and then hold the chop vertically with a pair of tongs to grill the edge of fat. That’ll take about a minute. Remove from the skillet and let it rest. You should have a chop cooked medium rare.

Cut the meat off the bone and slice it. (Save the bone to gnaw on secretly later.) Place the slices on the cooked mustard and top with a couple of slices of the compound butter.

Are any of these among your top recipe searches? What is your favorite item on this list?

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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