In the Kitchen

Cheese Making in Bologna

2011-12-10T12:12:00.000-08:00

Here is the freshly made ricotta (re-cooked cheese).

And we also have the wheels of Parmesano Reggiano

This was a wonderful tour and the samples were delightful!

Pasta Making

2011-12-07T13:41:00.000-08:00

Here are a few photos of the class my friend, Bob & I took. It was quite delightful!

Here is the "pasta egg" which has a rather orange-looking yolk.

Mister Piggy at the meat market, indicating that it is a non-smoking facility.

And the tagliatelle that I rolled out to be used for our pastas, which were ALL delightful!

Italia - Bologna Area

2011-12-06T15:55:00.000-08:00

We had just a wonderful time in Bologna...taking in the food market, shopping, cooking at a wonderful chef's home and much more!

I just need to find the time to do all my writing & photo posting which I promise to do within the week.

Bread in Sumertime

2011-07-22T15:20:00.000-07:00

Ok, so even when it's 90 outside, it still doesn't need to deter you from baking bread. Here's an easy recipe that requires virtually no kneading. Once the ingredients are mixed together and proofed, you can put any extra dough in the fridge to bake off at a later, and, hopefully cooler date.

I particularly like rye bread, so this is the recipe I'm giving you. And where credit is due, is the Artisinal Baking book or Bread in 5.

3 cups Warm Water
1 1/2 T Yeast
1 1/2 T salt
1 1/2 Caraway seeds
1 cup Rye flour
5 1/2 cups all purpose flour

Whisk together water, yeast, salt and seeds into bowl. I like to let this set for about 5-10 minutes so the yeast has some time to react. Then add the rye flour. Next add the other flour. Stir until flour is just incorporated. I find you don't need to use a mixer, nor dough hook with this. Doing this by hand is just fine. Cover bowl with a cloth and let rise until double....time will be anywhere between 1-2 hours, depending on how warm your kitchen is.

Once the dough has risen, punch it down. You can form your bread at this point if you like, but I find that it is easier to handle if you've let it rest in the refrigerator for a while. Just make sure it is loosely covered, otherwise, you'll develop a nasty skin on the dough.

This recipe makes 4 1 pound loaves. So take out enough for what you'd like to make. One loaf will be about the size of a grapefruit. Sprinkle a little flour on a clean surface. Knead your dough slightly and form into whatever shape you'd like. (I generally prefer to do free-form.) Place on a surface that is lightly sprinkled with cornmeal. With a serrated knife, lightly strike the loaf with 3 horizontal slashes and then come back and criss-cross with an additional 3.

If you like, you may baste the top of the loaf with a mixture of 1 tsp of cornstarch which has been mixed with 1/2 cup of water and then add more caraway. On occasion, I have forgotten to do this and the bread has turned out just fine.

Place a baking stone in your oven and preheat it 450. After the dough has risen for half an hour, place dough on stone. After a few minutes, I like to spritz some water on the oven walls several time to add humidity to the oven. Bake for about 35 minutes.

Here's my finished product. I baked this early in the morning before the heat got too extreme. Enjoy!

Caprese Salad

2011-06-21T06:17:00.000-07:00

Here is something that is so easy, but is really tasty and refreshingly light. I was surprised to find such ripe tomatoes at this time of year...but Mariano's Fresh Market in Vernon Hills had some excellent ones.

Slice tomatoes, add a piece of fresh mozzarella cheese, drizzle a bit of your favorite extra virgin olive oil, balsamic vinegar. Add a chiffonade of basil, a few grinds of black pepper. Voila! You're done. Enjoy.

Recipe Contest for Cooper's Hawk

2011-06-16T23:07:00.000-07:00

Well, I've finally finished (I hope) my recipe entry for the Coopers Hawk Tempranillo contest. It features lamb, presented 3 ways. I'll post the actual recipe after it's been submitted. The grand prize winner receives a $1000 gift card to be used at the restaurant.

I think if I have the opportunity to win, I'll purchase a 3 liter bottle of wine. It might be rather appropriate!

http://www.teeoffbarandgrill.com/

2011-04-13T19:32:00.000-07:00

http://www.teeoffbarandgrill.com/

One of my pilot friends has told me he's going here next time he heads to
San Francisco...I really have to make this myself...the MAC & Cheese, that is. WOW!!!
So decadent.

No time to cook? Try a personal chef :: Food :: PIONEER PRESS :: Winnetka Talk

2011-04-13T15:16:00.000-07:00

No time to cook? Try a personal chef :: Food :: PIONEER PRESS :: Winnetka Talk

Well, not quite accurate as I cook in my clients' homes...not a commercial kitchen!

Loomis students take 'Journey into the Arts' :: News :: PIONEER PRESS :: Lake Zurich Courier

2011-03-31T19:10:00.000-07:00

Loomis students take 'Journey into the Arts' :: News :: PIONEER PRESS :: Lake Zurich Courier

Tools - Social Mention

2011-01-19T10:17:00.000-08:00

Tools - Social Mention

Thanksgiving in London, England

2010-12-03T09:24:00.000-08:00

Dan, Bob, Judy & I had a wonderful time in sunny, yes sunny London for Thanksgiving.

We were able to do some tourist attractions such as the Tower of London, the Churchill War Room Museum, and the Albert & Victoria museum.

My favorite restaurants by far, were Ishbilia, a fine Lebanese white table-cloth place...I think we were the only Americans there.

Next came Cafe Spice Namaste where you can see their colorful wall treatments.

We were warmly greeted by the owners. Here's a sampling of what was on our table...almost as colorful as the restaurant itself.

And O Fado, a Portuguese restaurant since 1968, was fabulous! I enjoyed the Chicken Piri Piri while

Dan had a wonderful lamb stew with potatoes and carrots.

Additionally, we traveled to Bath where we saw the wonderful Roman baths and spas

as well as the Fashion Museum

where you will see me sporting a hoop skirt and corset.

On Thanksgiving Day, Dan procurred a bottle of Harvey Nichols sparkling for us to enjoy in the flat before lunch. We dined at The Capital ...a mere 1 minute walk from the flat. I had a delightful partridge and foie gras encased in phylo. Dan & Bob ordered the prix fixe meal which included a wonderful salmon tartare for Dan, followed by a Halibut bouillabasse preparation. His dessert was a chocolate lava molten cake which was quite delicious.

And, no trip would be complete without taking a London Taxi which we did after we saw the changing of the guard. I find it interesting that all of the taxis have vehicle wraps. Here was ours.

LOCAL FLAVOR - Eureka Springs, Arkansas

2010-11-02T14:02:00.000-07:00

A short while ago, we had the opportunity to dine at Local Flavor Restaurant in one of our new favorite towns, Eureka Springs, Arkansas.

I opted for a black bean burrito which was perfectly seasoned and Dan insisted that I take a photo as he thought the presentation was astounding. And looking at the photo now, some time later, I'd really like to try this again. The avocados were ripened perfectly and the sauces were a great contrast.

Dan, on the other hand, ordered something very similar to a French Dip sandwich...but here, they used a "string beef". Normally, I am not a huge fan of this item from the Chicagoland area, but this beef down in Arkansas was quite delightful! We both enjoyed a very generous portion of their tangy coleslaw. We'll definitely be back next time we're in town.

Deviled Chicken

2010-10-06T13:46:00.000-07:00

Well, I guess this is the month of ghosts & and; goblins, and "deviled chicken" might be an appropriate dish to serve. I like to use chicken legs & and thighs which have a bit more fat and flavor. Pan fry these in a large skillet with a touch of oil. Remove when browned. Then add diced onions and saute...add a bit of minced garlic, if you like. Sweat some chopped celery and carrots. Add some Dijon mustard, Worcheshire sauce and a bit of Tabasco along with a cup or two of chicken stock. Scrape up browned bits. Place the chicken back into the pan along with drippings. Cook another 10 minutes or so until chicken registers 160 F. At this point, the sauce should have thickened up a bit.

Serve with egg noodles or a basmati rice.

Meatloaf Cupcakes

2010-09-28T14:31:00.000-07:00

Not long ago, I made these interesting treats for a client. Regular meat loaf, shaped in the form of cupcakes, and pipe out a flavored mashed potato on top with a sprinkling of paprika. I think the results were quite delightful. There were certainly enough left-over potatoes for them to incorporate with the dinner course to enjoy as well. Certainnly something I'll try with other entree items.

Castroville, California

2010-09-08T08:44:00.000-07:00

We spent the Labor Day weekend in California and the weather was great! Much warmer than we anticipated.

There were several highlights of the trip...hiking in Santa Cruz, a great dinner in Oakland at Bay Wolf with our friend Susan, a wonderful market near Moss Landing where I just HAD to get these wonderful artichokes...3 for $5.

This photo sort of gives you a better perspective as to the size of these meaty chokes...I have what's referred to as "piano fingers" (yes, I do play) and wear a size 7 1/2 ladies glove.

Our favorite restaurant was in a tiny town off Hwy 1 called Pescadoro. In it, we had a delightful lunch at Duartes . Our appetizer what a deep fried calamari that was crisp, not fried and very tender. It appeared that they pounded the rings flat.

Next, our waiter brought us a sampling of the artichoke soup as well as the Anaheim pepper soup. Dan actually preferred the pepper soup, so we shared a bowl of that.

We enjoyed a bottle of Kenwood Rose with our meal which I've never seen here in Illinois. As you can see from the photo, we had a very cozy corner to sit in.

For our meal, Dan had the sole and I had the sand dabs. Both entrees were enough for at least another diner. Apparently, Dan has now decided that he likes Swiss Chard which I will be making for him in the future. I think I'll saute it with some olive oil, s & p and a bit of balsamic vinegar. Quite easy and great source of Vitamin K.

Oh, and both the soups were a cream soup...but not gloppy like some. Just a very nice texture and mouth feel.

A "Wicked" Bloody Mary

2010-08-19T14:21:00.000-07:00

While at the Wicked Hop in the 3rd Ward area of Milwaukee and directly across the street from the Public Market, we opted to have a pre-brunch beverage. This truly was a meal in a glass...the white "threads" are a skinny string cheese, shrimp, pickle, sausage, tomato juice and vodka. I opted out of the mushroom and stuffed olive. Oh yes, and they also provided beer chasers.

Paella Party!

2010-08-12T07:58:00.000-07:00

Last weekend was a family get together up in Wisconsin. Cousin Brian's wife Gina offered to make the protein...but by this time of year in the midwest, brats and burgers are a bit old. So, I offered to bring up our paella pans. Fortunately, Brian had both a charcoal and gas grill, so he fired them both up. And speaking of fire, I'm not sure what he had on that gas grill for the previous cooking sesssion.

Anyhow, Brian was a great sous chef...and I guess all his time spent working at McDonalds and then for my Dad's company (which through much osmosis is now a part of Cargill), he was very aware of the sanitation aspect of cooking.

After 40 minutes or so, we were all rewarded with chicken and chorizo paella. I must say, it was quite a hit.

Veal Chops with Savory Blueberry Sauce

2010-08-04T13:56:00.000-07:00

I absolutely LOVE veal chops, so when they're on sale, we almost always buy them. As it was,
Sunset Foods had them on sale last week. Luckily for us, I noticed that the Chicago Tribune had a blueberry sauce recipe for pork. So I thought, why not for veal?

Well, it was a huge success! Even Dan, who is not a big fan of sauces at home (he is when we dine out...can't figure that out) really enjoyed it! We had a side of creamed spinach to accompany the chop, along with a nice tossed salad - the greens coming directly from the Kenosha Farmers Market.

For the sauce, melt a bit of butter in a small sauce pan. When frothy, add several minced shallots and cook until translucent, but not brown. Then add some thyme, balsamic vinegar and lime juice...reduce slightly. Add a cup of blueberries a bit of salt & pepper and cook, just until the berries release their juices. Ok, that's what the recipe said, but I think you could actually cook it longer until the berries soften even a bit more. And a shot of dry vermouth wouldn't hurt this either.

Dan did a fantastic job of grilling the chops...tender, moist and extremely meaty - thanks, grill-man!

Anyhow, there was a tad of leftover sauce which I took to our butcher-friend Bill. He was taking home some veal chops to cook for his wife that night.

BaconChefs - Recipe: Bacon Colby-Monterey Jack Lasagna

2010-07-22T09:26:00.000-07:00

BaconChefs - Recipe: Bacon Colby-Monterey Jack Lasagna

This looks like an amazingly decadent and flavorful dish!! I am going to
make it on Monday for a client.

Sanford Restaurant

2010-07-09T08:56:00.000-07:00

Well, yesterday was the 1st birthday of Dan's new knees...so we had to do something to celebrate! As luck would have it, we, or should I say, Dan made a reservation for dinner at SanfordRestaurant.com. What a delight, as always. We started with an amuse bouch of asparagus puree with goat cheese and crispy pancetta.

For our appetizers, of course, Dan had to have the foie gras, and as usual, they granted his request of omitting the squab and gave him a double order of foie gras which was paired with a tart rhubarb chutney. I, on the other hand, opted for the asparagus soup with creme fraiche and grilled artichokes. Good thing there were no mushrooms in that!

For dinner, Dan had the extremely tasty beef tenderoin with yukon puree...and the truffle vinaigrette was beyond words. My cocoa glazed lamb ribs with mini lamb mole tacos...out of this world!!! I could have made a meal on just the tacos with the tomatillo relish. Chef Justin is someone I hope remains at Sanford for a very long time. His seasoning and presentation of these tacos could stand up to Rick Bayless anytime! I, for one, hope Justin remains at Sanford for a very long time!

Thank you to ALL the staff at this fantastic restaurant!

I just hope you have the Bolognese Ravioli next time we dine.

Cheese Class at Someone's In the Kitchen

2010-05-13T14:00:00.000-07:00

Yesterday, I did a cheese class at this quaint cook ware store in Libertyville, IL.

Not only did I make ricotta cheese as pictured here (I believe you can see the curds and whey separating), I also made a mushroom crostini with oyster and portobella mushrooms along with Fontina and Gorgonzola cheeses.

Next, came a spinach salad which included a pureed dressing consisting of fresh strawberries and ricotta. This was then followed by a pancetta/mozzarella/bean paste panini.

And, of course, there was dessert! Brownies which had a sour cream filling topped with whipped cream and marscapone. Wow! I'm sure the sold-out crowd did a lot of walking in town to wear off all those calories!!

All in all, it was a wonderful afternoon with a group that really seemed to enjoy learning as much as I could impart about cheese.

And a special thanks to my dad, Carl, for all his wisdom and knowledge about the cheesemaking process.

Halibut Cheeks

2010-05-13T13:40:00.000-07:00

So who knew that Halibut Cheeks would be so popular in Wisconsin??? Especially in Wausau? Well, unfortunately, Dan & I had to travel up there for my Uncle Lorry's (Lawrence) funeral.

We arrived in Wausau in the evening and decided to go to dinner as we hadn't heard from other relatives if there were any plans that night. Fortunately, I had done a bit of research before we left IL and found Wright Place on 6th...near my grandparents' former house.

It seats about 40 people and was a true delight!!! We had our own private dining room which was perfect! Our meal couldn't have been better. We started with an appetizer of halibut cheeks and a wonderful light white sauce. For $9, it was wonderful and there were at least 5 cheeks and very meaty at that!

So, the service was quite nice and I was able to see a lot of relatives that I haven't seen in many years. And, because we're related on both sides, (2 sisters married 2 brothers - how's that!), I saw many, many people.

After the service, we took the trek home which was fine until we got to Milwaukee...traffic like I haven't seen there for years!!! It was a bit earlier than what we normally eat dinner, but we figured it made more sense to stop and relax with a pleasant meal. We went to Mia Famiglia in Hales Corners where I ordered a Pinot Grigio...they were out of the Argentinian Torrentes. And guess what their special appetizer was...yup! Halibut cheeks... with roasted chocolate tomatoes and a reduced balsamic glaze. Very delightful, indeed!

Once we were back on the road, there was no traffic to speak of, thankfully!

RIP, Uncle Lorry...I will miss you.

Kathy

Hot Chef Challenge Official Contest Rules

2010-04-28T13:35:00.000-07:00

Hot Chef Challenge Official Contest Rules

Thanks for your support!

2010 Hot New Chef

2010-04-28T13:06:00.000-07:00

Check out my video...it would be great if you would vote for me! Hope to hear from you soon!

Chef Kathy

http://www.youtube.com/group/hotchef2010#topics

The Crescent City Trip

2010-04-22T14:51:00.000-07:00

Well, I must admit, I didn't take too many photos of when Dan & I were in New Orleans to celebrate our 13th wedding anniversary.

We did enjoy wonderful weather while we were there...once we were settled into the Prince Conti, we headed on over to Felix's Oyster Bar and slurped down a dozen along with some Abita Beer! Ahh, so good to be back.

We wanted to try different restaurants on this trip other than the above mentioned along with Cafe du Monde, so we tried El Gato Negro where we met a very nice couple there. Also tried Mandina's and Cochon which was wonderful!

Of course, no trip would be complete without going to the French Quarter Market and visiting our friend Oscar - that's Oscar's Originals where he creates original artwork. I swear, the guys at Felix's were trying to steal my "WhoDat" pin!

Our day trip took us to Mobile, Alabama where Dan viewed the USS Alabama. We enjoyed a delightful lunch at Mary Mahoney's in Biloxi. We saw pictures from the storm where they endured 8 feet of standing water and ended up losing the bar and another portion of a building.

The return trip to Chicago was extended by taking Amtrak's City of New Orleans home which left Saturday afternoon. Even though we had a roomette, we opted for the observation car during the afternoon which offered larger windows for viewing. Great with a glass of wine and then a wonderful dinner later in the dining car.

Food Arts

2010-04-08T14:26:00.000-07:00

Well, I did a project at the Loomis Elementary School in Hawthorn Woods for 5 different groups of 3rd-5th graders. What a blast that was!!!

The kids helped me whip cream cheese, scoop melon balls and set out work stations for all the students.

We discussed basic sanitation, science, nutrition and food information. Each student was able to produce their own fruit kabab as well as vegetable wrap using a whole grain wrapper and fresh vegetables. It was a great learning experience for everyone.

May Cooking Class

2010-03-18T07:38:00.000-07:00

Image by cizauskas via Flickr

Someone's In The Kitchen...but who is it? Why, it's Chef Kathy who will be telling you all about cheese and preparing several items for all participants to taste. Come on out to the store in Libertyville at noon on Wednesday, May 18. But sign up quickly as there are a limited number of seats available!

Bon Appetit!
Chef Kathy

http://web.me.com/bonniebock/Site/May_Cooking_Classes.html

Don't forget to visit me at www.ChefPlease.com

APPCA Summit

2010-03-09T09:34:00.000-08:00

Well, we had a wonderful two day Summit which was held at Kendall College. Of course, Candy Wallace was there to give us a huge pep rally.

Judy from the Chicago Cultural Office was on
hand to talk to us about all the diversisty the
Chicago food scene has to offer.

And we were also fortunate to have Ina Pinkey from breakfastqueen.com speak to us. A really amazing woman.

Sessions lasted from 9am until 5pm with the students at Kendall cooking lunch for us on both days - Thank You! Information such as food trends from mintel.com were discussed. Various cooking methods and fat substitutions were offered. We even got wonder tips for doing cooking demos and videos from Tom O'Brien.

Visit me again at www.ChefPlease.com

Bon Appetit! Chef Kathy Dederich

The Publican

2010-03-03T13:27:00.000-08:00

For Dan's birthday last Friday, we went to the Publican Restaurant in Chicago.

A great selection of jamon (ham), cauliflower, frites and Pork Belly! Certainly one of our favorites.

Lighthouse Bistro Lunch

2010-02-17T08:00:00.000-08:00

Image by Tom Gill (lapstrake) via Flickr

Well, Dan & I had a delightful lunch at Lighthouse Bistro in Kenosha, Wisconsin. It's situated in the harbor and is part of the Kenosha Yacht Club. When we walked in, I knew I recognized the owner/manager right away...it was Doug who has managed Froggy's in Highwood for the past 26 years.

We had a nice table overlooking the water and could see a variety of birds on an ice flow which actually did flow! The meal was started with a Giessen Sauvignon Blanc which worked perfectly with the ale soaked onion rings with a roasted jalepeno sauce.

Dan had a burger which was done to his liking...and I had the last crabcake sandwich that was available that day. There was no skimping on the crab and was certainly spicier than many I've had which was fine with me.

The dinner menu is quite extensive with quail and lamb and, according to Doug, the chef can really cook!

We're looking forward to warmer weather to enjoy their outdoor dining and music. This place definitely stays on our restaurant circuit.

Check me out on Slide.com

2010-02-05T08:49:00.001-08:00

Black Grouper

2010-01-07T10:23:00.000-08:00

The holidays were spent with friends who just happen to live in Naples, FL. We did a half-day fishing charter on the Gulf with Captain Tom who owns Sea Legs. It was a beautful afternoon...sunny and calm seas. And quite a few fish to boot including snapper, grunts and grouper. Here's a photo of the 25" grouper that I caught.

A great unique way to cook this, is similar to osso bucco. Dice some onions, carrots, celery and then sweat them in an oven-proof pan in some olive oil for about 5 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. If you like, add a diced tomato. I usually add a sprig of fresh thyme and oregano. Place your fish fillets on top of the mixture and nestle it in your pan. Bake in a preheated 350 oven for about 20 minutes, until fish is flaky. The actual cooking time will depend on the thickness of your filet. Simple to prepare after a great day on the boat! Bon Appetit!

Don't forget to check out my website www.ChefPlease.com

Chef Kathy

Madrid

2009-12-10T09:06:00.000-08:00

We spent Thanksgiving in Madrid with friends Bob & Judy from Naples, FL. Our apartment was right on the Grand Via...right near the Theater District. Of course, Dan & I felt right at home with this musical playing.

We had some wonderful seafood, as well as lots of Jamon or ham. Too bad we weren't able to bring some back into the country. Makes my mouth water just looking at this photo...

We saw plenty of museums, churches and monasteries...but some areas were off limits to us. This should go on the Leno show, I think.

Very gracious people...and we really had no problem communicating with the locals...even with our limited Spanish. Most of the policemen spoke excellent English!

It's Fall - Time for Chinese 5 Spice Pork Belly!

2009-11-06T08:18:00.000-08:00

So Monday, I'm going to make a pork belly for my client and I'll do it in the pressure cooker...because it's fast and it will free up a burner for the other 4 entrees and side dishes I'm making. Here's what I'll do:

2 pound pork belly
1/2 c soy sauce
2 T sesame seed oil
1 T Chinese 5 spice
1 T minced garlic
1 T minced ginger

Marinade all ingredients for 1 hour in plastic bag. Remove meat from bag and pat dry with paper towel. Turn pressure cooker on brown mode. Place meat fat side down and sear for 5 minutes. Turn and repeat on all sides until nicely browned. Pour marinde into cooker and add 1 cup of vegetable or beef broth. Secure lid and turn cooker on to high pressure and cook for minutes. Quick release. Check meat for doneness. Meat should flake apart with a fork. If it doesn't bring cooker back up to high pressure and cook for another 10 minutes. Quick release again.

Remove meat from cooker, place on platter and tent with foil. Boil liquid until reduced about 5-10 minutes.
Slice meat into serving pieces. I love to serve this over rice noodles sprinkled with toasted sesame seeds and steamed baby bok choy. Drizzle sauce over meat. Mmm...Bon Appetit!

Chef Kathy
www.ChefPlease.com

Caregivers Need a Respite Too

2009-10-29T11:29:00.000-07:00

Last week I was contacted by a woman whose mother was extremely ill. Her brother and his wife who live in the area were the primary care givers, but really needed some help. While there were neighbors who brought in some food, this couple found it nearly impossible to even get out to the grocery store for basic items.

I was all set to cook for their mom until I got an email stating that the mom had take a turn for the worse and that her days were few. On Monday, I checked out the obituary section and found that this woman had died over the weekend...at a very young age of 58. How sad.

A Fall Favorite

2009-10-23T06:53:00.000-07:00

Here's a great dish to make that is very easy and very satisfying for these wet cool days... Pork & Sauerkraut! I remember my mom making this for us...although, as I recall, she & I were more likely to eat this than anyone else in the family.

One slab of Pork Ribs - spare ribs work great...just slice every two ribs or so, and lightly salt and pepper them.
Place in a large stock pot. Add one package of sauerkraut. Add water to cover all the meat. You can also add some wine if you like...a Riesling would work fine here. Place lid slightly ajar. Turn heat to medium high. Stir as necessary and add more liquid if needed. Cook until meat is nearly falling off the bones. This will take anywhere from 3-4 hours. Place meat and sauerkraut in bowls along with some of the rich liquid which has developed. Serve with a nice crusty bread and , of course, a fine wine. Guten Appetit!

Serving Seniors

2009-10-02T10:05:00.000-07:00

Well, I've been terribly busy...demos, recipe development, cooking and caregiving. Husband Dan had bi-lateral knee replacements...so barely able to keep up with everything. Fortunately, his rehab went extremely well.

I had a mention in the August issue of North Shore Magazine and was listed as a resource for Seniors who want to stay in their homes, versus going into a nursing home. Nutritious food is extremely important for this age group. Many do not want to leave their homes...as was the case with Dan's mother.

Social interaction is also vital to maintain brain function...friends, relatives, and acquaintances all play an important role to help people remain mentally stimulated.

Zucchini & Ricotta Fritters

2009-07-07T09:02:00.000-07:00

Sorry I'm late getting this posted...a few things like the 4th of July hampered my writing, as well as the fact that I can't find the cord to upload any photos...drat! So I'll have to put those on a bit later.

Well, we had glorious weather last Wednesday at the Grayslake Farmers Market.

Here's what I made...

3 zucchini (10-12 oz)
8 oz Ricotta Cheese*
2 eggs separated
3/4 c flour
4 scallions, thinly sliced
3 T mixed chopped herbs - parsley and tarragon
1/4 t cream of tartar
salt & pepper
oil for sauteing

Trim ends from zucchini & coarsely grate. Toss with 1 tsp salt and put in colander to drain. Squeeze excess with paper toweling.

Beat together the ricotta and egg yolks, add flour and 3 T milk. This will form a thick batter (not runny like pancakes). Fold in the zucchini, scallions and chopped herbs. Add a little salt & black pepper. Whisk the egg whites and cream of tartar in separate bowl. Fold into flour mixture which will loosen the batter a bit.

Heat a non-stick pan and add a few tablespoons of oil until shimmering. Drop spoonfuls of the batter to heated pan. Cook about 4 minutes on each side until browned.

* Pierre the Spice Man & I thought you could use cottage cheese in lieu of the ricotta cheese. Just whisk this a little more with the egg yolks.

Serve hot. Serve with a salsa or sour cream if you like. But most everybody liked them just the way they were. This will yield about 6 servings...with approximately 150 calories each.

Bon Appetit!
Kathy

www.ChefPlease.com

Spring Rolls

2009-06-29T08:23:00.000-07:00

Use ground chicken, tofu or any other protein. Chop into small pieces. Cook gently over low flame in saute pan. Add a bit of garlic, fish sauce, sugar and vinegar.

You can also heat water and dampen bean thread noodles until limp. Drain liquid.

Place spring roll paper in heated water until moist. Place on cutting board. Put shrimp, if using, on base of wrapper or else use lettuce. Add protein, noodles and any other shredded veggies. Roll up like a burrito.

Serve with hot sauce or hoisin sauce along with ground peanuts.

I'll try to link a video so you can see how easy it is to assemble.

Chef Kathy

Grayslake Farmers Market June 17

2009-06-18T08:18:00.001-07:00

Well, somehow, the weather actually improved as the day progressed...luckily for us all!

There was a great turnout and it seemed like lots of people were eagerly buying plants, sweet corn and a host of other goodies offered by other vendors.

And, I also met the lady who is following me on Twitter!!! How exciting. If you'd like to follow me, it's ChefPlease....I'll share more.

Many of you who stopped by and had tasted a sample, asked for my cauliflower recipe. I promised you, I'd put it here on my blog. So here it is:

PUREED CAULIFLOWER

1 head of cauliflower, remove stem, break vegetable into flowerettes
1 cup of water (or enough to steam)
1 tablespoon Pernod - remember this is the French anise/licorice flavor
1 tablespoon Olive Oil
salt and white pepper to taste - I used about a teaspoon of salt and maybe 1/2 t pepper
chopped Tarragon for garnish

Steam cauliflower until soft - if you have a pressure cooker (which is what I used), it should be done in 5 minutes. Mash with potato masher, immersion blender, regular blender or food processor. Add Pernod, oil, salt & pepper and stir until ingredients are incorporated. Adjust seasoning. Serve and top with tarragon.

And for those of you who don't care for the flavor of licorice, remember, you can always omit it. This is a great way to get kids to start eating their vegetables. You can reduce the amount of liquid and this will look an awful lot like mashed potatoes!

If you're on Facebook, you can become a fan of ChefPlease! Come and take a look!!!

Don't forget to check out my website www.ChefPlease.com

I'll be at the market again next Wednesday, so stop by my booth for something new to taste!

Til then,

Bon Appetit! from Chef Kathy

Buenos Aires

2009-05-18T13:16:00.000-07:00

Are they coming or going?
Dog walking is quite the
business here!

Spent a wonderful week in Buenos Aires...great weather, people, wine and food! Although most people associate BA with a lot of beef, we were able to find many other wonderful foods. Our first day there, we went to the Rodi Bar, a neighbor place where I had hake and Dan had a Wiener Schnitzel.

Cafe Tortino was a great place for a sandwich and wine.

Dorita was a really loud and lively place. Great lighting fixtures and an interesting wine presentation.

Great wines from San Telmo...the bottom steak was too much for us to handle. Maybe because we started with a great carpaccio??

Even though El Sanjuanino was a bit touristy, our waiter (who's name we never learned) was a wonderful treat. Who could pass up the antelope stew in tagine?

At Las Navarenes, they were kind enough to give us a tour of their wine cellar...never mind all the bottles at the back of the restaurant...the better ones are downstairs. My goat was excellent as well as Dan's ribs. Went great with Los Alamos Malbec!

A great day was spent across the river in Colonia, Uruguay. Restaurant Colonia is now call Lobo Food & Bar. We enjoyed a wonderful tortilla made with chorizo, red onions, potatoes & egg. My black hake (Meruza) with a vegetable sage butter was a winner as well as Dan's lamb in Tannat.

Back in the Recoleta neighborhood where we had a nicely appointed 2 bedroom apartment, we struck out to Munich. Don't let the name fool you...it's not a German restaurant. Especially with my chicken & spinach stuffed raviolis...they were like puffy pillows. Dan's tenderloin Milanese was immense....but he managed to polish it off. We enjoyed a Reserve 07 Malbec - Fabre Montmayour from Mendoza.

Our blow-out meal, was our last at La Canana...our amuse' bouch was a potato & leek soup, hongo seviche and a small beef & corn empana. I had the skirt steak and Dan tried his hand at a rib eye steak. An 06 Andellume Malbec was the perfect wine with this dinner.

And of course, no trip to Buenos Aires would be complete without a tango...let's watch!

Alscation Charcuterie

2009-05-07T09:32:00.000-07:00

Ok, so here's my rendition of a great meaty meal done quickly in the pressure cooker

1 lb pork ribs, salt and peper
1 lb Kielbasa, sliced 2" on bias
1 lb Bratwurst, sliced 2" on bias
1/2 dry Riesling
1 bag Sauerkraut
2 tsp Juniper Berries
1 t whole cloves
1 T caraway
Make a bouquet garni (satchet with cheese cloth for the aromatics)
1 c vegetable broth

I use a Cuisinart 6qt Pressure Cooker (PC). Turn PC to saute' function. Lightly sear pork ribs all sides. Remove and place in bowl. Place Kielbasa and Bratwurst into PC and cook until just heated through. Add pork ribs and any accumulated juices back into PC. Add Riesling and cook until reduced, about 2 minutes. Add sauerkraut, aromatics and vegetable broth. Cover and secure lid. Cook under high pressure for 30 minutes...quick release. Carefully remove lid. Check ribs for tenderness. If you prefer them falling off the bone, replace cover and bring back up to high pressure and cook for another 10 minutes. Quick release.
Place meats and kraut into serving dish along with liquids. Remove bouquet garni.
Serve in bowls along with a rustic crusty bread to soak up the wonderful juices.

Bon Appetit!

Chef Kathy Dederich
Chef, Please!
www.ChefPlease.com

New at the Milwaukee Airport

2009-05-06T14:49:00.001-07:00

Nonna is a new restaurant that recently opened at Mitchell Field in Milwaukee - part of the Bartolatta Group. Before our plane left, we shared a bottle of wine and a fennel sausage pizza.

So much better than any chain-type restaurants. And who would have thought, cloth napkins and real flatware?

One of our waiters, Ricky, wanted to get into the act as well. Bon Voyage!!!

Pressure Cooking

2009-04-10T08:24:00.000-07:00

Ok, so I'm hooked! Why didn't my mom ever tell me about pressure cookers? I don't think she ever used one. Oh yes, I'm sure you've heard all the horror stories from Aunt Nellie or Grammie Grace about these devices blowing up and chicken parts or all sorts of food stuffs splattered on the ceiling and ALL over the kitchen.

Well, that was years ago and now they've added so many safety devices, you'd be hard pressed to see a new one explode these days. There are two basic types...the traditional stove top and the newer digital. My husband Dan bought me a Cuisinart 6 qt. one for Christmas over a year ago.

Just set and go...walk out of the kitchen. It's amazing...most foods cook up to 70% faster than traditional cooking methods. I can't imagine any mom with hungry mouths to feed NOT to have at least one of these. Cook a whole chicken in less than 15 minutes...make a pot roast in less than 1 hour...and it's so tender and juicy!! The only thing I use my All Clad brazier for any more is to steam mussels. I'll be posting a few of my favorite recipes soon so stay tuned.

And just in case you still don't want to cook for yourself, please visit my site: www.ChefPlease.com.

APPCA Summit

2009-03-24T10:18:00.000-07:00

Last month I went to Vegas to attend the Summit sponsored by the APPCA. It was a one-day jam packed session of wonderful information relative to our businesses. Probably one of the best things was meeting so many other personal chefs who have the same passion about food.

We also spent several hours touring the Cater Source Expo where there were many interesting ideas and vendors. Lots of organics and bio-degradables.

One of my personal favorites was the Pic Plates. They had a special offer, so I had some created with my logo on it to add to the marketing mix.

Marrakech was a fun restaurant with amazing belly dancers; Rosemary's was outstanding, and the Lotus of Siam Thai restaurant was wonderful!

Lunch for Preston's Promotional Products

2008-12-10T14:26:00.000-08:00

I provided lunch for roughly 40 GLMV chamber members when Preston did the launch of his new website.

The hit of the lunch (in addition to Preston's cheesecakes, of course), apparently was my potato salad - a mayo-sour cream base with lemon juice and the zest of a lemon.

Additionally, people were served a crudite platter, roast beef sandwiches and tarragon chicken salad sandwiches.

Itasca Bank & Trust

2008-12-08T10:23:00.000-08:00

On Thursday, December 4, I was a guest speaker for Itasca Bank & Trust Co. I addressed about 60 people from the bank's Women's Initiative group at the Holiday Inn in Itasca. My topic was easy and inexpensive appetizers.

I also did a demo for the group showing how quick and easy AND inexpensive they were...less than $5.00 and each one served 60 people. Not bad at all!

Along with me was Sandy Guenther who had wonderful framed articles that her gallery has done.

Oktoberfest Party!!!

2008-09-26T08:09:00.000-07:00

Did you know that Oktoberfest in Munich is the world's LARGEST public party? Each tent holds over 6,000 people!!

While the party I did last Sunday wasn't quite as large, there were over 45 people attending.

I made the wonderful Bavarian pretzels or Brezl as they're called, some white radishes or Radii, a 69 pound roast pig, German potato salad, sauerkraut and coleslaw. To round out the meal, Mickey Finn's Oktoberfest Bier as well as German wine were served.

Everyone had a marvelous time...and they're planning for next year already.

If you ever get the chance to go to Munich for the real thing, make sure to plan at least one year in advance as hotels, hostels and pensions fill up quickly.

Should you like me to do an Oktoberfest party, or any other type of party for you, take a look at www.ChefPlease.com to see how I may assist you. After all, I did live in Munich so I've had first hand experience. Guten Appetit und Prosit!

It's August!!!

2008-08-13T07:55:00.000-07:00

Well, here it is...already August 13th and I realize I haven't done much posting at all this summer!

This afternoon I'll be at the Grayslake Farmers Market. So far, I've lucked out with wonderful weather and today promises to be another beauty. Scattered clouds so it's not too hot and most of the rain is expected to be in the south suburbs.

So, what am I making today? Honey Mustard Sweet Potatoes...in the pressure cooker. Here it is.

2 large sweet potatoes, peeled (optional)
1 Tbsp Dijon mustard
1 Tbsp olive oil
1/2 c water
1 tsp honey
1 tsp cinnamon

Finely dice sweet potatoes. Add oil to pressure cooker. Saute potatoes until well coated and slightly brown which will help to caramelize the potatoes. Add water, mustard, honey and cinnamon. Place cover on pressure cooker and lock. Bring up to high pressure and cook for 5 minutes. Quick release. Enjoy!!!

Sweet potatoes are naturally high in Vitamin C. By cooking them in the pressure cooker, nutrients are retained much better than in traditional stove top cooking. It's also much faster, will not heat up the kitchen (especially if your pc is electric) and will save energy.

Stay tuned for more recipes.

Bon Appetit!

Chef Kathy
www.ChefPlease.com

Grayslake Farmers Market!!!

2008-06-10T13:57:00.000-07:00

Another thing I'll be doing this summer is having a booth at the Grayslake Farmers Market. This is the longest running market in Lake County, IL. This year, there will be at least 50 vendors, so it should be quite varied.

The market kicks off tomorrow, Wednesday the 11th...but I won't be there until the 18th. The market is held in downtown Grayslake on Center and Slusser from 3pm until 7pm. Come on out and support all the local food people and growers.

Bon Appetit!

Chef Kathy

Health & Wellness Expo

2008-06-10T09:23:00.000-07:00

If you happen to live in the area, please stop by the Hawthorn Mall in Vernon Hills on Thursday, June 12th. I'll have a booth there and will be passing out samples of a really tasty vegetarian curry. (Even Dan likes it and he's not a real curry fan.) I'll be there at 10 am until 8 pm. Hope to see you there!

Here's the recipe:

2 T Olive oil
1 large onion, finely chopped
1/2 c dry lentils
2 cloves garlic, minced
3 T curry powder
1 t ground cumin
1 pinch cayenne pepper
1 28 ounce can crushed tomatoes
1 15 ounc can garbanzo beans, drained and rinsed
1 8 ounce can kidney bean, drained and rinsed

Heat the oil in a large pot over medium heat. Sweat onion until tender. Mix in the lentils, garlic, curry powder, cumin and cayenne pepper. Stir and cook for 2 minutes. Add tomatoes and beans. Reduce heat and simmer at least one hour, stirring occasionally. Add water if mixture becomes too thick. Season with salt and pepper. Serve over basmati rice. Serves 8.

Bon Appetit!

Chef Kathy

Don't forget to check out my site www.ChefPlease.com

Amyloidosis Support Groups Retreat

2008-06-02T10:48:00.000-07:00

Last weekend was spent in Wood Dale and Itasca cooking for my friend Muriel who runs a non-profit organization. Her group is Amyloidosis Support Groups and can be viewed at www.AmyloidosisSupport.com. Last weekend was their annual retreat with people coming in from all parts of the country.

Dan & I arrived Friday afternoon and prepared appetizers and a light supper for the attendees. We were fortunate to have a break so we could enjoy the beautiful deck that Steve (Muriel's husband) had built. It was so peaceful and we enjoyed watching the birds.

Saturday morning, we arrived sharply at 7 am at Finkel Supply in Itasca. Here is where the heart of the meetings took place. We prepared an egg-bake casserole, roasted potatoes, fresh fruit and a coffee cake.

For lunch, the attendees dined on chicken bolognese, salad and wheat rolls. And dessert was my fudgie brownies.

We were done cleaning up around 1pm. Dan decided I had done enough cooking for a while so we stopped for Thai food in Grayslake. Once we arrived home, we both took a well-deserved nap!

Cucumber Salad

2008-05-01T12:14:00.000-07:00

And here's the cucumber salad for the Vietnamese Chicken:

1 seedless (English) cucumber
1/4 c sugar
1/2 white vinegar
Red pepper flakes*

Peel alternating strips of rind away from cucumber. Slice in half lengthwise and remove core. Chop cucumber into bite-size pieces.

Mix other ingredients in small saucepan. Heat until sugar is dissolved. Pour over cucumbers. Place in refrigerator until chilled.

*Usually, just a few shakes of pepper is fine, unless you prefer it a bit spicier.

Bon Appetit!

Chef Kathy

And don't forget to check me out at www.ChefPlease.com

Great Vietnamese Chicken Recipe - Ga Ro-Ti (Roasted)

2008-05-01T12:03:00.000-07:00

This is a wonderful recipe from Andrea Nguyen's "Into the Vietnamese Kitchen" which I've adapted, slightly. Try this with sticky rice and cucumber salad.

4 lbs chicken (dark meat will be a bit more flavorful than breasts)

Marinade:

4 cloves garlic, finely minced - or chopped in mini-processor
1 1/2 t sugar
1/4 t salt
3/4 t pepper
l T soy sauce
2 1/2 T canola oil
Red pepper flake

Combine all marinade ingredients in bowl large enough to accomodate chicken and stir well.
Add chicken and allow marinade to get into flesh by getting your fingers between the chicken and skin. Cover and marinade for a minimum of 2 hours in fridge. Turn periodically.

Remove chicken from fridge 30 minutes before cooking. Heat oven to 400 F. Line a baking sheet with foil and place chicken on top.

Put chicken into oven. After 15 minutes or so, you should start to hear the chicken hiss a bit. Turn pieces over using tongs and continue to roast until the skin is crispy. Juices will run clear when chicken is done - usually 40-60 minutes, depending on your oven.

Fancy Food Show

2008-04-28T13:33:00.000-07:00

Dan & I met up with another personal chef on the train ride down to McCormick place.

Surprisingly, we were actually done around 2pm! In the past, we've struggled to get through before the last Metra train could connect us to our train home.

Everything was in one hall this year; and a large component was the Organics arena. Kind of overwhelming. I LOVE fresh produce and enjoy buying from the farmers markets during season. But what's the deal behind 'organic baby clothing'. I don't get it.

Probably my favorite 'organic' is a wine from Bonterra - their Sauvignon Blanc is fantastic! Crisp, with florals and citrus fruit. A beautiful vineyard in the Mendocino area. And the woman who poured for us used to work at Fetzer Valley Oaks. She was employed there when Dan attended a meeting for the wine club he worked for. Small world, indeed!

I was happy to meet a woman from Italy who has promised to send me info to help set up the tour I am hoping to put together. More on this later.

Portuguese Garlic Chicken Recipe

2008-04-14T13:32:00.000-07:00

Some years ago, husband Dan & I were in Portugal with friends Bob & Judy who happen to be in the wine business. We ate at some fabulous restaurants and really enjoyed our short week in this beautiful country.

Once we came home, I researched to find some great recipes for this wonderful cuisine. Here are a few of them:

Garlic Chicken

6 cloves garlic, roughly chopped
2 tsp Kosher salt
2 Tbl paprika
1T finely chopped cilantro
1 bay leaf, crumbled
1/2 tsp white pepper
2T olive oil
1 fryer chicken, cut into pieces
or use 6 boneless chicken breasts, with skin

Preheat oven to 350 degrees F prior to cooking.

Process garlic with salt to form a paste. You can use a mortar and pestle or food processor. Mix in paprika, cilantro, bay leaf and pepper. Add olive oil into the paste.

Rub the mixture over the chicken and underneath the skin. (I always use gloves while doing this so my hands don't get stained.) Let chicken rest in fridge for at least 1 hour, or overnight.

Place chicken on foil-covered sheet pan for easier clean up. Bake @30-40 minutes, until juices run clear or chicken temperature reads 165 degrees.

This should serve 6

To accompany this, you might want to try an easy version of "Sticky Rice". Definitely not Asian-style, but just as good with this chicken.

2 1/4 cups water
3 Tbl butter, softened and divided
1 tsp Kosher sale
1 cup short-grain rice

In a 2 1/2 quart saucepan, combine the water, 1 Tbl butter and the salt. Cover and bring to a boil. Stir inn the rice. cover and simmer over medium-low heat until the rice is done and the water is absorbed - about 20-25 minutes.

Add remaining butter and mix thoroughly. Add 1 Tbl finely chopped parsley, if desired.

Serves 6

Brownies with Fudge Frosting

2008-04-10T13:29:00.000-07:00

This recipe has been in my family for over 40 years. The frosting almost makes it seem like fudge. Here it is:

2 cups sugar 1 cup flour
4 eggs 2 tsp vanilla
4 squares unsweetened chocolate 1 cup chopped walnuts
1 cup unsalted butter

Frosting:
2 cups sugar 4 squares unsweetened chocolate
2 eggs, beaten 4 Tbl unsalted butter
4 Tbl light cream 2 tsp vanilla

Heat oven to 350 F. Grease and flour 9 x 13 cake pan.

Add sugar to eggs; beat well. Melt chocolate and butter; add to egg mixture. Blend in flour; add vanilla and nuts. Pour into cake pan. Bake for 25-35 minutes until toothpick comes out clean. Cool.

For frosting:

Combine all ingredients and mix well. Bring to boil, stirring constantly. Remove from heat; stir until of spreading consistency. Spread over cooled brownies. Cut in 2" squares. Makes 32.

Enjoy!

For more info, check out my site www.ChefPlease.com

Chef Kathy