Chef's Handyman, Food Blog

Scraped melted cheese with oven roasted vegetables a new composition in the Chef’s Handyman food blog!

Posted on November 4, 2012 by Charlotte

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Scraped melted cheese with oven roasted vegetables a classic meal with new ingredients! A great composition in the Chef’s Handyman food blog!

Vegetables are not a favorite side dish, especially not within the kid community. When used the right spices and herbs, maybe they will be no longer non vegetables lovers. Oven roasted vegetables are so delicious and crispy. Together with melted cheese this Swiss classic meal will become sooner or later a favorite family dish!

Winter-tip in the Chef’s Handyman food blog: Scraped melted cheese with oven roasted vegetables for 4 serves:

Prepare baking sheet with parchment paper. Peel vegetables and cut in slices. Place slices on baking sheet. Sprinkle with olive oil, salt and black pepper. Bake in oven at 220°C or 425°F for 15-25 minutes or until crisp and golden.

Cook potatoes in salt water over medium heat until soft. Add one laurel leaf.

Serve vegetables and the potatoes with the cheese.

Shopping list for 4 serves:
Vegetables: 6 onions, 7 carrots, 3 sweet potatoes, 2 parsnips, 5 black salsifies, 16 oz. or 500 g potatoes
Cheese: 1 kg or 32 oz. cheese for Raclette
Spices: Salt, black pepper
Oil: Olive oil

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

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Porcini a great appetizer! A delicious starter in the Chef’s Handyman blog!

Posted on October 28, 2012 by Charlotte

Porcini starter, it’s much more than words can say. This starter is a favorite in the Chef’s Handyman food blog.

What happens when amateur chefs do meet in the kitchen? A load of ideas within one room and the creation of many delicious recipes will be put into practice! This weekend my test kitchen reached their limit. We prepared vegetables, made some cakes and breads, produced pasta and sauces, created new recipes for risotto and soups and served them to the testers. All our guests were delighted and amazed.

The Chef’s Handyman’s favorite recipe: Porcini tarte tatin. A great starter or aperitif for 4 serves:

Cut porcini in slices or pieces. Chop onions, parsley and oregano.

Glaze the onions in a frying pan. Add porcini pieces. Season the pieces with salt and black pepper. Place the porcini in four small baking tins (round or square shaped). Cover porcini with puff pastry dough which has the same size as the baking tin has. Prick the dough with a fork.

Bake in oven for 15-20 minutes at 180°C or 350°F or until golden and crisp. Take tin out. Rush porcini tarte tatin on a plate. Season the porcini with salt and black pepper, garnish with herbs and lemon rind.

Serve the tarte lukewarm with a glass of sparkling wine.

Shopping list for 4 serves:
Dough: 2 x puff pastry dough
Mushrooms: 16 oz. porcini
Olive Oil: 4-6 tbsp.
Vegetables: 1 Onion
Spices: Salt, black pepper
Fruits: 1 lemon, organic
Herbs: 1 bunch oregano, 1 bunch parsley

The porcini tarte can also be served for lunch or dinner.

Some impressions of the cooking event:

The breathtaking carrot cake made by Scarlett! Read more about Scarlett under: www.beautifulinsidemyhead.blogspot.ch . Nut breads, beetroot soup and cauliflower soup, pumpkin oven-roasted, pumpkin pesto, chestnut risotto. All dishes were very welcome by our testers.

Outlook in the Chef’s Handyman food blog: Oven-roasted vegetables.

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Quince pastry upside down, autumn special in the Chef’s Handyman food blog!

Posted on October 21, 2012 by Charlotte

Autumn special in the Chef’s Handyman food blog: Quinces pastry upside down!

Quinces are my favorite fruits during autumn season. I was pleasantly surprised, to find delicious meals with them also in the Italian part of Switzerland and in Monaco as well. Oyster with quinces and a tarte tatin made with quinces, what a highlight for the taste buds.

Chef’s Handyman Tip: Autumn special for 4 serves quince pastry upside down.

Peel quinces and cut them in slices. Sprinkle slices with lemon juice. Melt sugar in a non-stick frying pan. When melted place quinces in pan. Season the slices with 1 tsp. of raspberry syrup and anise. When slices are soft, place them fan-shaped in small oven-proofed pans. Add sugar on top.

Roll puff pastry dough out. Add puff pastry on the top of the quinces. Make sure the puff pastry does have the same size as the pan has. Sprinkle with liquid butter and sugar. Prick with a fork in the puff pastry. Bake in oven at 180°C or 350°F for 12-18 minutes or until golden. Take out and rush the cake on a plate. Attention, cake is very hot!

Garnish with whipped cream, berries and peppermint leaves.

Chef’s Handyman Tip: For 4 dishes make two- four small cakes. Take a small oven save frying pan. Puff pastry size might be different, if so.

Shopping list for 4 serves:
Fruits: 5 quinces, 1 lemon, 7 oz. blackberries
Herbs: 1 bunch peppermint leaves
Spices: 1 tsp. anise
Dairy Products: 2 tbsp. butter, 1 cup whipped cream
Dough: 1-2 puff pastry dough
Baking Ingredients: 6 tbsp. sugar, 1 tbsp. raspberry syrup

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

Posted in Desserts | Comments Off

Sweet chestnut vermicelli, the great dessert in the Chef’s Handyman food blog!

Posted on September 30, 2012 by Charlotte

Sweet chestnut vermicelli a great Swiss dessert! One of the Chef’s Handyman’s favorites!

Welcome fall! The chestnut vermicelli dessert is the perfect start into the colorful season. In the Italian part of Switzerland many chestnut trees do grow there. It’s relaxing walking through the woods. To go on a chestnut foray will be fun for the families as well. There can be found so many chestnuts in one place.

The chestnut vermicelli dessert is prepared within no time. The mousse can be bought in several stores during season. There is also a special piping tool to make the vermicelli.

Chef’s Handyman’s favorite: Sweet chestnut vermicelli!

For the vermicelli: Place sweet chestnut puree in a bowl. Add spices and 3 tbsp. of cream. Combine all ingredients. Add puree in a piping bag. Fill puree in puff pastry cups.

Place cream in a bowl. Add cinnamon, vanilla sugar and a hint of grated tonka bean. Whip cream.

Garnish vermicelli with whipped cream and berries. Serve immediately.

Chef’s Handyman tip: Chestnut vermicelli and puff pastry cups can be bought in several stores.

Shopping list for 4 serves:
Baking Ingredients: 300 g or 10 oz. sweet chestnut puree, 4 puff pastry cups
Fruits: 100 g or 3 oz. blackberries
Dairy Products: 1 cup whipped cream
Spices: Cinnamon, tonka bean, vanilla sugar

Fast, easy and delicious! Bon Appetite, your Chef’s Handyman team. Have a great week!

The Chef’s Handyman kitchen will be closed during fall holidays.

Outlook in the Chef’s Handyman Food Blog: New recipes from the Italian part of Switzerland and from Monaco!

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Pumpkin in the bottle! The weekly cooking recipe in the Chef’s Handyman food blog!

Posted on September 22, 2012 by Charlotte

Pumpkin served in a bottle, the weekly special in the Chef’s Handyman food blog!

What’s the white liquid in the bottles? These little things got my attention. Then I recognized the card next to them. Cold potato soup was written there. What great idea! Serving soup in bottles for aperitif! Normally soup is served in little cups or glasses. So my next aperitif was born.

What about hot pumpkin soup? The soup I have tested was cold. Well, I worked it out. My guests were amazed. It’s so convenient. They still can walk around and having the aperitif outside in the garden. A soup to go! Why not!

The Chef’s Handyman tip for aperitif: Pumpkin soup in the bottle!

Peel and cut pumpkin and sweet potatoes in pieces. Chop onions and glaze them in a large pan. Add 1 tbsp. of Ras el Hanout and 2 laurel leaves. Peel peach, cut in pieces. Add pieces. Deglaze with 1 cup of vegetable stock. Close pan and simmer for 15 minutes on low heat. When pieces are soft, mix them with the hand blender. Season the soup to taste with salt, black pepper and cayenne pepper. Add cream. When soup is too thick, add more hot vegetable stock.

Fill the soup in bottles by pit. Garnish with eatable flower and a straw.

Shopping list for 4 and more serves:
Vegetables: 26 oz. or 800 g pumpkin, 3 sweet potatoes, 1 onion
Fruits: 1 peach
Stock: 1-2 cups of vegetable stock
Spices: 1 tbsp. Ras el Hanout, salt, black pepper, 2 laurel leaves, cayenne pepper
Dairy Products: 1 cup cream
Oil: Olive oil

Outlook in the Chef’s Handyman Food Blog: Sweet dessert with chestnuts!

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

Posted in Aperitif | Comments Off

Roast saddle of venison with mushrooms served in puff pastry cups, the Chef’s Handyman Autumn menu!

Posted on September 15, 2012 by Charlotte

Autumn special in the Chef’s Handyman food blog: Roast saddle of venison with mushrooms served in puff pastry cups!

Indian summer with all the colors in the trees is a very short period to catch the last sunny days before the cold season will start. The days are getting shorter and the sun is not so strong and warm anymore. While during the summer light menus are very welcome now I will prefer hearty meals with mushrooms and venison.

Chef’s Handyman Autumn special: Roast saddle of venison with mushrooms wrapped in puff pastry!

Heat olive oil in frying pan. Sear venison on each side on medium heat. Then season meat with salt and black pepper. Finish the meat in oven. Cook venison in oven proofed pan for 20-30 minutes at 150°C or 300°F.

To prepare mushrooms: Heat butter in frying pan. Add mushrooms. Cook for 2-4 minutes. Season the mushrooms with salt and black pepper. Chop parsley. Spread over the mushrooms. Add 3 tbsp. of heavy cream.

Preheat puff pastry cups in oven.

To prepare peaches: Melt sugar in frying pan. Add peach slices and caramelizes them. Add lemon rind and black pepper.

To make Chutney: Chop onions and glaze them. Add blueberries, 1 tbsp. preserving sugar, lemon rind and black pepper. Cook for 5 minutes. When chutney thicken turn off heat.

Cut venison in slices. Serve on preheated plates. Add puff pastry cups filled with mushrooms. Garnish with blueberry chutney and peach slices.

Shopping list for 4 serves:

Meat: 800 g or 26 oz. roast saddle of venison
Pastry: 8 small or 4 bigger puff pastry cups
Mushrooms: 300 g or 10 oz. chanterelles, 300 g or 10 oz. button mushrooms
Dairy Products: 3 tbsp. butter, 3-4 tbsp. heavy cream
Fruits: 200 g or 7 oz. blueberries, 2 peaches, 1 lemon organic
Spices: Salt, black pepper
Herbs: 1 bunch parsley
Vegetables: 1 onion
Oil: Olive oil
Baking Ingredients: 1 tbsp. preserving sugar, 2 tbsp. sugar

Sneak preview for next blog entry in the Chef’s Handyman food blog: Pumpkin in the bottle, a delicious aperitif!

Enjoy the meal! Your Chef’s Handyman Team!

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Pear and minced meat strudel with Eastern spices, the weekly special in the Chef’s Handyman food blog!

Posted on September 8, 2012 by Charlotte

The weekly special in the Chef’s Handyman food blog: Pear and minced meat strudel with Eastern spices!

Indian summer until fall is the best season for mushrooms, autumn fruits, pumpkins and venison. The next serial in the Chef’s Handyman food blog will contain delicious autumn dishes.

Sometimes I have to travel by train. The monotonous noise of the rail does have some drowse impact to me. Then I let my mind wander about everything and nothing. Sometimes I dream about new food compositions for my own restaurant. It feels like a puzzle, moving ingredients together forward and backwards. At the end the result will show an awesome new dish. Well a dream is just a dream!

My last travel ended up in that delicious cooking recipe. This great strudel will be produced within no time.

The weekly special in the Chef’s Handyman food blog: Pear and minced meat strudel with Eastern spices.

For the filling: Combine beef minced meet, chopped parsley and spring onions, 1 tsp. chili flakes, 1 tbsp. salt with herbs, 1 tbsp. Eastern spices, black pepper and 2 tbsp. dried pear mousse. Form filling like a sausage.

Prepare baking sheet with parchment paper. Roll out puff pastry dough. Place filling on top. Wrap puff pastry around the filling. Close ends. Turn the strudel with the fissure on the bottom. Pierce the dough slightly with the fork on top. Then apply egg yolk.

Bake the strudel in oven at 200°C or 400°F for 20-25 minutes or until baked through and golden.

Take out, cool for 5 minutes.

Chef’s Handyman tip: Serve the strudel with kiwi fig chutney or salad with figs, nuts and pears.

Shopping list for 4 serves:
Meat: 500 g or 16 oz. beef minced meat
Vegetables: 2 spring onions
Herbs: 1 bunch parsley
Baking Ingredients: 2 tbsp. of dried pear mousse
Dough: Puff pastry dough, square shaped
Eggs: 1 yolk
Spices: 1 tsp. chili flakes, 1 tbsp. herb salt, 1 tbsp. Eastern spice mix, black pepper

Outlook of the next week: Venison with chanterelle and button mushrooms.

Have a nice weekend your Chef’s Handyman team!

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The cherry on top is definitely the key lime pie! A great dessert tip in the Chef’s Handyman food blog!

Posted on September 2, 2012 by Charlotte

Key lime pie, a great dessert tip in the Chef’s Handyman food blog!

A room for dessert is a must! My first attention in the menu is always the dessert section. The starter and the main dish will be planned around sweets. During my stay in Florida I was surprised, about the different styles and shapes of the key lime pies. Some of them where real master pieces in design and taste! When the feast has finished, an after-dinner-walk might be the right thing to do.

What about a stopover at the Bok Tower Gardens www.boktowergardens.org ? The garden is located between Tampa and Orlando. I was so spellbound by this charming place. The garden architecture has a lot of variety. There are so many hidden adorable places for a rest.

Chef’s Handyman tip: Key lime pie, recipe for a 8-9 inch pie shell.

To make crust, combine cracker crumbs (e.g. graham) with the liquid butter in a bowl. Press the crumbs over the bottom of a 8-9 inch pie shell. Press the crumbs at the side of the pan as well. Bake in oven at 350°F for 5-10 minutes. Then take the pan shell out. Add beans for blind-baking. The bottom will stay flat. Cool pie crust. When cooled remove the beans.

To make filling: Beat egg yolk until thick. Add condensed milk (sweet), grated lime rind and lime juice. Beat all ingredients. Pour the mixture into the cooled pie shell. Cool in fridge for about 5 hours, better overnight.

Decorate the pie with marzipan flowers or marzipan limes.

Shopping list for 4 serves (pie shell, 8-9 inches):
Eggs: 3-4 egg yolks
Dairy Products: 13 oz. condensed sweetened milk (canned), 5-6 tbsp. liquid butter
Fruits: 2-3 limes or 2 lemons
Cookies: 12 oz. cracker crumbs (e.g. graham)

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

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So simple but great in taste! A souvenir from Sanibel Island for the Chef’s Handyman Blog!

Posted on August 25, 2012 by Charlotte

So simple but great in taste, the Chef’s Handyman souvenir from Sanibel Island!

A breakfast to go! Ok, something I know but I never will have. As I prefer to have my silence at least for some minutes before to leave the house. An egg sunny-side up to go – might something special. How can I manage to eat this bread when walking around? This was my thought, when standing in front of the counter of that great deli www.sanibeldeli.com in Sanibel Island. There was no way I had to try this egg bread.

When served I could not wait. I had to tear off the wrapping. Nothing dribbled out. The sunny-side up egg was still perfect. I tried to take a great snap. Even then, the bread was easy to eat and great in taste. Additional ingredients as beacon, ham, vegetables and cheese do top this awesome breakfast. I made some notes in my black book, to share later in my Chef’s Handyman food blog. Actually the bread was so great, that I had days later a second one.

At the scenic view at the beaches of Sanibel Island will be the only place, where I prefer to have a breakfast to go!

For the Chef’s Handyman food blog I have substituted the Bagel with Italian Focaccia bread.

Preheat the Focaccia in oven. Fry the sunny-side up egg in a pan. Season the egg with salt and black pepper. Cut bell pepper in small pieces.

Cut the Focaccia bread in squares. Place the egg on bread. Garnish with bell pepper, corn, beans and rocket salad. Close the bread with another Focaccia square.

Shopping list for 4 serves:
Vegetables: 1 bell pepper, corn and beans (canned)
Salad: a hand full rocket salad
Eggs: 4-8
Bread: Focaccia about 600-800g or 20-25 oz.
Dairy Products: Butter
Spices: Salt, black pepper

The bread can be topped with bacon, ham or cheese.

Enjoy your breakfast! Have a great Sunday your Chef’s Handyman Team

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Chef’s Handyman tip for the recipe blog: Summer Souvenirs!

Posted on August 19, 2012 by Charlotte

French Toast Palm Beach, a Chef’s Handyman Summer Souvenir!

Holidays are very welcome. The beach, good food and fun! Especially the food is very important. Do they cook different from home? What is the favorite ingredient or meal? I love to go abroad, to get new ideas.

The next series in the Chef’s Handyman Recipe Blog does contain summer souvenirs from Florida. I got new ideas for the Chef’s Handyman recipe blog when travelling around Florida. The French toast at the Breakers Palm Beach www.thebreakers.com was like a summer dream. There will be no way. I have to share this awesome recipe in the Chef’s Handyman recipe blog. The French toast can be served for breakfast or as sweet lunch and for dinner as well. A smaller portion can be prepared also for dessert.

Chef’s Handyman tip for the recipe blog: French toast for 4 serves, dessert version.

Cut the toast in triangle or cut a baguette in slices. Toast bread.

Melt butter in pan. Add a handful shredded nuts (almonds). Add 1 tbsp. of sugar and a hint of cinnamon. Add bread and roast in butter for 1 minute each side on medium heat.

Melt 10 tbsp. of brown sugar in a large pan. Add 3 tbsp. of banana liqueur and 1 tbsp. of liquid vanilla extract. Be carefully by adding liquids, the sugar is very hot. Then add banana slices and caramelize the pieces.

Place bread and banana on plates. Garnish with berries or fruits.

Shopping list for 4 serves:
Fruits: 3 bananas, 1 lemon (organic)
Bread: 1 baguette (French bread) or 6 toast slices
Dairy Products: 100 g or 4 oz. butter
Nuts: 6 tbsp. almonds or macadamias
Spices: Cinnamon, 8-10 tbsp. brown sugar, 1 tbsp. vanilla extract
Spirits: 2 tbsp. banana liqueur

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the Chef’s Handyman app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

Posted in Desserts | Comments Off

Scraped melted cheese with oven roasted vegetables a new composition in the Chef’s Handyman food blog!

Scraped melted cheese with oven roasted vegetables a classic meal with new ingredients! A great composition in the Chef’s Handyman food blog!

Porcini a great appetizer! A delicious starter in the Chef’s Handyman blog!

Porcini starter, it’s much more than words can say. This starter is a favorite in the Chef’s Handyman food blog.

The Chef’s Handyman’s favorite recipe: Porcini tarte tatin. A great starter or aperitif for 4 serves:

Quince pastry upside down, autumn special in the Chef’s Handyman food blog!

Autumn special in the Chef’s Handyman food blog: Quinces pastry upside down!

Chef’s Handyman Tip: Autumn special for 4 serves quince pastry upside down.

Sweet chestnut vermicelli, the great dessert in the Chef’s Handyman food blog!

Sweet chestnut vermicelli a great Swiss dessert! One of the Chef’s Handyman’s favorites!

Pumpkin in the bottle! The weekly cooking recipe in the Chef’s Handyman food blog!

Pumpkin served in a bottle, the weekly special in the Chef’s Handyman food blog!

The Chef’s Handyman tip for aperitif: Pumpkin soup in the bottle!

Roast saddle of venison with mushrooms served in puff pastry cups, the Chef’s Handyman Autumn menu!

Autumn special in the Chef’s Handyman food blog: Roast saddle of venison with mushrooms served in puff pastry cups!

Chef’s Handyman Autumn special: Roast saddle of venison with mushrooms wrapped in puff pastry!

Pear and minced meat strudel with Eastern spices, the weekly special in the Chef’s Handyman food blog!

The weekly special in the Chef’s Handyman food blog: Pear and minced meat strudel with Eastern spices!

The weekly special in the Chef’s Handyman food blog: Pear and minced meat strudel with Eastern spices.

The cherry on top is definitely the key lime pie! A great dessert tip in the Chef’s Handyman food blog!

Key lime pie, a great dessert tip in the Chef’s Handyman food blog!

Chef’s Handyman tip: Key lime pie, recipe for a 8-9 inch pie shell.

So simple but great in taste! A souvenir from Sanibel Island for the Chef’s Handyman Blog!

So simple but great in taste, the Chef’s Handyman souvenir from Sanibel Island!

For the Chef’s Handyman food blog I have substituted the Bagel with Italian Focaccia bread.

Chef’s Handyman tip for the recipe blog: Summer Souvenirs!

French Toast Palm Beach, a Chef’s Handyman Summer Souvenir!

Chef’s Handyman tip for the recipe blog: French toast for 4 serves, dessert version.

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