Monday, September 12, 2011
Monday, August 29, 2011
Recipe of the Week
I know it's been a while...
Here is my recipe of the week! I did this simple and easy, no-cook soup for Vintage Ohio and The Kym Sellers Foundation Educational Seminar. Usually made with tomatoes, I made this gazpacho with watermelon.
Watermelon Gazpacho
8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons shallots, minced
2 tablespoons extra virgin olive oil
3/4 teaspoon Kosher salt
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Yield 6 servings
Here is my recipe of the week! I did this simple and easy, no-cook soup for Vintage Ohio and The Kym Sellers Foundation Educational Seminar. Usually made with tomatoes, I made this gazpacho with watermelon.
Watermelon Gazpacho
8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons shallots, minced
2 tablespoons extra virgin olive oil
3/4 teaspoon Kosher salt
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Yield 6 servings
Thursday, February 17, 2011
Cooking Classes for Spring/Summer 2011
Hey Ladies!
Here is a list of cooking classes I will be teaching at The Loretta Paganini School of Cooking this Spring/Summer. Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!
http://lpscinc.com/classes.asp
Friday, May 6, 2011-Girls Night Out: Cooking with Friends
Round up your gal pals and join Chef Eric for a selection of dishes you can make with your friends.
Menu: Caprese Salad with Balsamic Drizzle, Cold Potato-Leek Soup, Herb-Crusted Chicken Breasts, Vegetable Rice Pilaf, Sauteed Asparagus, Mixed Berry Crisp
Friday, May 20, 2011-Girls Night Out: Chillin' with Melons
Spend a fun night chillin' with friends while you enjoy a delicious meal featuring summer's favorite fruits.
Menu: Melon, Zucchini & Mint Salad, Watermelon Salsa with Lime Tortilla Chips, Spiced Shrimp & Melon Skewers, Grilled Chicken Breasts with Honeydew Relish, Rice Pilaf, Blanched Asparagus, Melon Slushy
Friday, June 17, 2011-Girls Night Out: Lazy Day Brunch
A great brunch can be enjoyed any time of the year. Gather a group of friends, and join Chef Eric for this fun class.
Menu: Caesar Salad with Parmesan Croutons, Vegetable Frittata, Three-Potato Hash Browns, Buttermilk Biscuits with Sausage Gravy, Crispy Chicken Fingers, Sour Cream Coffee Cake
Friday, July 15, 2011-Girls Night Out: Summer Celebration
Join Chef Eric and learn how easy it is to create your own outdoor celebration.
Menu: Mixed Greens Salad with Strawberry Vinaigrette, Crostini with Spinach, Feta & Pancetta, Southern Fried Chicken, Potato Salad, Sauteed Green Beans, Pound Cake with Fresh Berries and Whipped Cream
Friday, July 29, 2011-Girls Night Out: Easy Grilling
Get your grill fired up in this hot class with Chef Eric.
Menu: Grilled Romaine Salad with Roasted Garlic Balsamic Vinaigrette, Spice Rubbed Grilled Chicken Wings with Buttermilk Ranch Dressing, Grilled Corn on the Cob, Grilled Flank Steak with Grilled Portobello Mushrooms & Mixed Vegetables, Peach Cobbler with Vanilla Ice Cream
Tuesday, February 8, 2011
Space is available for two great Girls Night Out cooking classes in April!!
Hey Ladies!
There are seats available for two wonderful cooking classes in April!
On April 1st, we are doing Girls Night Out: Comforting Soul Food
Menu:
Spinach Salad with Buttermilk Ranch Dressing
Coconut Shrimp with Spicy Cocktail Sauce
Southern Fried Chicken
Macaroni & Cheese
Sauteed Collard Greens
Strawberry Shortcake
On April 22nd, we are doing Girls Night Out: No Nonsense Bar Food
Menu:
Spicy Guacamole with Tostaditas
Wings 3-Ways (Sweet Buffalo, Teriyaki, Garlic Parmesan)
Kicked-up Nachos
Mini Burgers with Rosemary Fries
Triple Chocolate Brownies
Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!
http://lpscinc.com/classes.asp
Wednesday, February 2, 2011
Recipe of the Week (100)
Thai Spring Rolls with Chile Sauce
What better way to enjoy Super Bowl Sunday than with these simple and easy spring rolls! Make the rolls the night before and quickly pan fry before the game starts so you don't miss a play!
2 lbs cooked shrimp, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1 cup carrots, peeled and cut into matchsticks
4 scallions, sliced thin
1 red bell pepper, seeded and sliced thin
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
12 spring roll wrappers
2 teaspoons water
1 teaspoon cornstarch
1 cup vegetable oil
About 2 cups Thai Chile Sauce
Stir together shrimp, carrots, scallions, red bell pepper, cilantro and salt. Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread about 2 tablespoons of the shrimp mixture across wrapper, 1 inch from bottom corner, to form a 3-inch log, leaving a small border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.
Yield 6 servings.
Thursday, January 27, 2011
Recipe of the Week (99)
Beef Stew with Baby Vegetables
One of my favorite wintertime dishes! Make this stew on a Friday night and place the pot in the refigerator. Let the flavors come together overnight and enjoy it for the rest of your weekend!
2 cups all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown
sugar 1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
1 pound white button mushrooms, stemmed, caps thickly sliced
4 thyme branches
Place flour in a large bowl. Season the meat with salt and pepper. Melt 4 tablespoons butter in heavy large, heavy bottom pot over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add mushrooms and the thyme branches; simmer until mushrooms are tender, about 5 minutes. Remove and discard the thyme branches. Season with salt and pepper.
Yield 6 servings.
Friday, January 21, 2011
What "exactly" do you do???
I get this question all the time! Here is a sample of the services Skye LaRae's Culinary Services offers...
Choose from:
An intimate dinner for two
Dinner parties
In-home cooking classes
Catered events
Or, our latest feature, Couples’ Cooking Class
-Intimate Dinner for Two
A unique and amazing way to wow your mate, SkyeLarae’s Intimate Dinner for Two has become one of Greater Cleveland’s most romantic choices. Great for Valentine’s Day, a birthday or a wedding anniversary, Chef Eric prepares and serves a delicious, 4-course feast for you and that special someone. Chef Eric provides his own linen, China, silverware, stemware, fresh flowers and candles to create that romantic, upscale restaurant feel. The only item of the clients’ Chef Eric uses is their stove and water. And, he cleans your kitchen after the event! Also, inquire about special hotel packages!
-Dinner Parties
Instead of spending your time behind the stove, Chef Eric can prepare that special feast for your family and friends. Contact Chef Eric and set up your stress-free menu today.
-In-home Cooking Classes
Chef Eric’s In-home Cooking Classes is a great way to spend time with other couples, a group of friends, a church group or an organization. Chef Eric provides a detailed recipe guide while demonstrating the proper culinary techniques to make a fabulous meal, all in the comforts of your home or location of choice.
-Catered Events
Planning a wedding or large party? Contact Chef Eric Wells to cater your event. Chef Eric and his staff can provide the perfect meal to go along with the perfect event. Our catering services include buffet-style service, set up and clean up.
-Couples’ Cooking Class
Similar to the In-Home Cooking Classes, the Couples’ Cooking Class involves just two students, you and that special someone! Chef Eric goes into the kitchen with you and your mate and teaches how to make an intimate, romantic meal. Please call for special pricing.
-We also offer gift certificates!
Contact Chef Eric today to receive a quote or schedule your event today!
Wednesday, January 12, 2011
Recipe of the Week (98)
Wild Mushroom Risotto
One of my favorites!!! Use high quality ingredients to ensure wonderful flavor!
8 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
½ stick unsalted butter
¼ lbs. fresh wild mushrooms such as porcini, chanterelles, oysters or shiitake; trimmed and chopped
1/3 cup finely chopped shallots
2 ½ cups Arborio rice
1 cup fresh Parmesan-Reggiano
1 teaspoon chopped fresh chives
Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
Yield 8 servings
One of my favorites!!! Use high quality ingredients to ensure wonderful flavor!
8 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
½ stick unsalted butter
¼ lbs. fresh wild mushrooms such as porcini, chanterelles, oysters or shiitake; trimmed and chopped
1/3 cup finely chopped shallots
2 ½ cups Arborio rice
1 cup fresh Parmesan-Reggiano
1 teaspoon chopped fresh chives
Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
Yield 8 servings
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