Search results
What Can You Do With A Home Chef Recipes - Yahoo Recipe Search
Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Food52I present to you this prize of my recipe collection with what can only be described as…guilt. My mother recently asked what I’d be posting in the lead-up to Thanksgiving. I knew she had pie on her mind, because that is the topic of the hour at any given time in our house, starting at the outset of November. You’ll find her at the kitchen counter making lists for Thanksgiving, and most of that list will be dedicated to her pies. We factor nearly a pie per person at our Thanksgiving table, and we’ll have much pie leftover, which is exactly the point. I’m finally coming to understand that Thanksgiving dinner is more about leftovers than it is about Thanksgiving dinner. Leftover pie for breakfast (and lunch and dinner, too) the day after Thanksgiving is a sacred ritual at our house. Bathrobe, cup of coffee, piece of pie. Conversation will be about which pie was best. My mom loves to tell the story of how at breakfast, her own mother, Alice, would push a piece of pie across the table to my father, whom she adored, and say: "A little piece of pie won’t hurt anything." Now. Chocolate-caramel pecan tart is better than good. It is amazing. Everyone who I have ever watched take a first bite gasps and talks with their mouth full to say, "Oh!," "Oh my GOSH!," and closes their eyes to take in the luscious flavor of caramel, salty toasted pecans, and chocolate. A pecan tart is not, however, pie. It is a tart. There is a difference. According to my mama, it's a big difference whose gap is so wide it cannot be crossed. Why not a pie?, was my mom’s question when she heard the word “tart.” You’ve never done a pie for them, actually, she said. What in the….She was right; I scoured my back-posts and see that no, at that point I had not posted about pie. I do love to bake pie, I promise you that, and have been making them with my mom’s spectacularly good crust for a lot of years. I like her flaky pie crust far better than any tart crust I’ve ever eaten. Pie is one of my mother’s great legacies of the kitchen, a love passed from her own mother to her, precious like the diamond lavalier necklace worn around Grandma’s tiny neck on her wedding day and now resting in Mom’s velvet-lined jewelry box for similar special occasions. How could I not post about pie, especially at Thanksgiving? Forgiveness was found, though, when I told her which tart we’d be making. She knows how good it is, and remembers that we often had this tart at one of our favorite Chicago restaurants, Mon Ami Gabi, over the years when she and my dad would visit my sister and me, and then on her own in the many years since he died. I loved the tart so much that I published my first piece of “food writing” for it when I wrote years ago to Bon Appetit magazine’s R.S.V.P. department and asked if they could get the recipe. They did, and they published it. I’ve adapted the recipe to work with ease in the home kitchen, and use my own tried-and-true push-in (no rolling pin required!) tart crust recipe that includes almond meal for a flavor boost. The tart is perfect for a labor-intensive meal because it can be made a day ahead. The thing made me a kind of a dining rock star back at Mon Ami Gabi, where one of my dinner companions, my dear friend Ed, once told the waiter just who he was waiting on. I blushed, but only for a moment, because then the chef came out and told me the Bon Appétit column was taped to the wall in their kitchen, and here you go, a slice of tart on the house. I admit that happened more than once because from then on they knew who I was when I came a-eating dinner there. Usually I took my tart to go, though, to eat for breakfast the next morning.YummlyWe were pretty surprised to read about mac and cheese and its amazing origin story. It turns out that the cheesy pasta dish has been a part of the fabric of America since nearly the beginning. In fact, according to a 2017 article published by Smithsonian Magazine, the person responsible for bringing mac and cheese to the United States was Thomas Jefferson. Most of us know the statesman for many of his other accomplishments — namely, he was the third President of the United States — but some historians credit the Founding Father with serving mac and cheese at a state dinner in 1802. Jefferson first had mac and cheese when he lived in France. Knowing he would crave the dish back at Monticello, he drew a sketch of a machine for making “maccaroni” bring with him. Since mac and cheese has become a staple of American comfort foods, home chefs have been tweaking their mac & cheese recipes to suit individual tastes. That’s exactly what we did. The mac & cheese recipe here calls for Aidells Cajun-Style Andouille, which is a lean, double-smoked pork rope sausage made with Creole spices. **Try this:** You can add Aidells Cajun-style andouille to tons of different recipes, including appetizers, breakfast sandwiches, soups (like this [minestrone recipe](https://www.aidells.com/recipes/dinner/sausage-minestrone-soup/)) stews, gumbo, and tons of different main courses, like [lentils and chard](https://www.aidells.com/recipes/dinner/lentil-sausage-chard), sausage skewers, risotto, and more. You can alsotry different Aidells sausage varieties with this mac & cheese recipe. There’s a Mediterannean-style [Artichoke & Garlic](https://www.aidells.com/products/dinner-sausage/artichoke-garlic/) or mini [Chicken & Apple smoked sausages](https://www.aidells.com/products/mini-sausage/chicken-apple). There’s also a smoked sausage combo [Grill Pack](https://www.aidells.com/products/dinner-sausage/grill-pack-mango-italian-style-with-mozzarella-cheese-habanero-and-pepper-jack-cheese), which comes with Italian Style with mozzarella cheese, Habanero with pepper Jack cheese smoked and Mango smoked chicken sausages.Yummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).Food52{This is a first person biography of a Mexican restaurateur in Los Angeles that I published through AltaMed. It is one entry into a book that served as a fundraiser for uninsured individuals. The recipe is prepared by Rogelio Martínez and served at Casa Oaxaca in Culver City, CA and Santa Ana, CA.} Casa Oaxaca Rogelio Martinez Juarez 3317 West First Street Santa Ana, CA 92703 Tel: 714.554.0905 I was born twenty minutes from the city of Oaxaca in a small town called Tlacochahuaya. My mother, Carmen, and my father, Ricardo, were native Zapotecos. I have six siblings and we all speak our native dialect as well as Spanish. My name is Rogelio Martinez Juarez. I dropped out of school in the eighth grade. I decided at that time that I wanted to be a baker. I came to this decision because nobody else in town wanted to be a baker. It was considered the lowest of the low in the economic class structure of the town. To learn how to bake, I went to one of the largest hotels in Oaxaca, Hotel Victoria, and asked for a job. They saw my enthusiasm and decided that I would be a good employee. They taught me how to bake and also how to Cuchariar (perform spoon service) at the tables of their most important clients. Spoon service is the art of dishing the plates artistically while at the table in front of the client instead of preparing the dish in the kitchen. I enjoyed this very much and decided that in addition to being a baker, I would also be a professional server. By the time I was 22, I had become a true professional in the food service industry. I had worked in all the fine restaurants in the city of Oaxaca and some in Mexico City. My eagerness as an entrepreneur was beginning to show in my character and I made the greatest venture in my life: I immigrated to the United States and established myself in Los Angeles. During this period, I never faltered in my desire to be a professional in food service. Among the finest of chefs in Los Angeles, who knew me as “Elvis” because of my hairstyle, I became known as the hardest of workers. I worked for Mark Peel and Nancy Silverton at Campanile and for Wolfgang Puck at Spago. I worked for many, many important chefs and restaurateurs in Los Angeles but the most significant for me was my relationship with Frederic Meschin at The Little Door on Third Street. In retrospect, I now realize that after so many years in L.A., my overwhelming drive and my crushing loneliness in Los Angeles led to me becoming an alcoholic. In 1986, when President Ronald Reagan issued amnesty for immigrants, I applied to become a resident of the United States through La Hermandad Mexicana. By this time, I had married a woman from Santo Domingo Albarradas in Oaxaca, named Angelica and we had two children, Diana and Aldo. I petitioned and promised La Virgen de Juquila that if she allowed me to bring my family over from Oaxaca, I would stop drinking. I applied for myself and for my family and we were granted amnesty and residency in 2000. I stopped drinking to fulfill my promise to Juquila and we began to live together in the mid-Wilshire area of Los Angeles. Frederic at The Little Door helped me to purchase a triplex in the area. We were so happy. I was 36 years old. In 2004, with the money we saved from my tips, we decided to start two businesses: ServiOax, an import/export shipping service and Siete Regiones, a bakery. The bakery was moving along slowly and closed after three months but ServiOax grew tremendously. On the days that I had off from my work as a busboy at The Little Door, I would fly back and forth from LAX to OAX with packages from all the Oaxaqueños in the area. I would carry up to seven boxes and suitcases myself. I did everything I could to make the business a success. One day, during a routine revision of all our shipments, we found contraband hidden in one of the packages. It was at that point that I became frightened with the business and decided to return to my original plan: Opening a restaurant. Since my friend Fernando Lopez at Guelaguetza was operating and serving Oaxacan food in Los Angeles, I traveled south a bit and found a Mexican city in Orange County called Santa Ana. In 2007, I chose the first location that I was offered and leased 3317 West First Street and I called it Casa Oaxaca. After 17 years of working as a busboy in Los Angeles, I had realized my dream of owning my own restaurant. Angelica and her brother Gilberto became my financial partners and we braved the business of a small family restaurant. The building at 3317 was formerly a house of prostitution and we discovered that someone had been killed in the restroom. The floors were uneven and nothing worked right but we were never detoured. We fixed it, cleaned it, painted it and designed it to be just like we were dining in our towns in Oaxaca. The menu, handwritten on a notepad, was a combination of seven dishes that we loved the most including our favorite moles and tlayudas typical of our towns. It was very hard. I thought that since I knew the service side of the business, I could make it a successful endeavor but quickly I realized that I lacked business experience. I lacked fluency in English. I lacked capital. I lacked the close-knit community of Oaxaqueños that lived in Los Angeles. Even though I only went 45 minutes away, I was immediately forced to understand that I could not rely on that network to make this business work. It was just my wife and I and our faith in La Virgen de Juquila. Together, we built a clientele, as they say, slowly but surely. In 2011, we finished the year with close to $500,000 in sales. We have ten employees and a Facebook business page and people on Yelp! seem to really enjoy our food. After years of financial mismanagement, we established a banking relationship with City National Bank and we bought our first iPad and were trained to manage our ADP payroll through an App! There are days when we think that we just can’t bear another day and there are days when we can’t believe our good fortune. I still bake our Pan de Yema daily and I perform spoon service for special corporate parties, weddings and quinceañeras. There was one day this year that really made me reflect on my life and my chosen vocation. My mother, Carmen, died at the age of 86 in September. On Día de los Muertos in November, I went home to spend time with my father and to pay tribute to her contribution to my life. I was in the living room of my house in Tlacochahuaya with my father and we were eating a dish of Guajolote Enchilado con Pasta de Frijol in front of the altar we created for her. I remembered the taste of her food in that meal I realized at that moment that every day since I left my home in México at the age of 22, I have been attempting to feed that taste to all the people whom I have come across in my life at Casa Oaxaca. Recipe Blurb: This recipe is as authentically Oaxacan as they get. Mexico’s diverse indigenous ethnicities offer a striking variety of food. The turkey in dried chiles is a great example. The chiles in this recipe are very mild and simply give the turkey a nice smoky flavor. Using these types of chiles often constitutes a sauce that is called an adobo. What makes this dish stand apart is the avocado leaf. Used mainly in Oaxaca and a few other regions in Mexico, the avocado leaf adds a hint of anise and bay leaf flavor to the beans and the turkey. There have been concerns about toxicity levels in avocado leaves, but Mexican food maven Diana Kennedy puts it to rest in her 2003 book “From My Mexican Kitchen.” She said that toxicity reports stem from a 1984 study at the University of California at Davis, which showed that dairy goats suffered some toxic effects from ingesting very large amounts of avocado leaves (the toxic agent remains unknown). The crucial point, according to Dr. Arthur L. Craigmill, toxicology specialist at Davis and one of the authors of the study, is that the toxic effects were traced to the Guatemalan avocado (Persea American) and not Mexican avocado leaves (Persea dryminfolia), a different variety. So be sure to buy the Mexican variety from a specialty Mexican food market. This dish is a unique one that should be reserved for a special occasion or to impress your friends.Food52Sometimes a sandwich is just a sandwich -- simple fillings slapped on bread and eaten in a hurry. But sometimes a sandwich is a meal much greater than the sum of it's parts. Many memorable sandwiches rely on a combination of ingredients that have been elevated to iconic like a PB&J or a pastrami on rye. Some take a maximalist approach, stuffing a whole meal between slices of bread. Think of the classic Thanksgiving dinner leftover sandwich, or Primanti Brothers' sandwiches stacked high with layers of coleslaw and fries. (Pittsburghers, you know what I mean!) This sandwich is an homage to both approaches... and the cross-cultural history of sushi. The journey sushi has taken from humble street food to art form to the Philadelphia roll you might pick up in a grocery store is a complicated one with influences from ancient China, Japan, Korea, and the many talented chefs honing their craft and adapting to local ingredients and palettes. Sushi, while rooted in tradition, is continuously evolving. Story has it that California rolls and spicy tuna rolls were created to appeal to North American palates and ingredient availability in the late 70s and early 80s, while bagels with lox & cream cheese inspired Madame Saito to create the Philly roll. With a nod to the delicious melding of foods and flavors that helped sushi gain popularity in the US, this sandwich includes a whole lunchbox worth of flavors on one bagel. As with a well-composed bento box, I aimed to include a variety of colors, flavors and textures; carbs, protein and veggies using ingredients as at home on a bagel as in a box of sushi. It starts with a toasted sesame bagel. Spicy Smoked Salmon Schmear is a nod to spicy tuna rolls. I used the ratio of sriracha to mayo from Tim Anderson’s Spicy Tuna Roll recipe in JapanEasy. Early sushi was made with cured fish more often than raw, so using cold-smoked salmon or lox seemed as appropriate as it is delicious in this spread. I included a rolled egg omelette for something similar to tamagoyaki -- a sushi and bento favorite. Lox and eggs also happen to be wonderful together. If you’d like something more classic than my freehand variation, check out Namiko Chen’s recipes on Just One Cookbook. The Cucumber Salad is reminiscent of both deli pickles and seaweed salad. It’s a variation of a dead-simple salad that I make — just vegetables sprinkled with vinegar and seasonings. The result is a refreshing foil for the heaviness of the salmon schmear and eggs. This sandwich is equally delightful with the fillings carefully composed on the bagel (like a bento box!) as they are layered between bagel halves. Most, if not all of the ingredients can be found at a well-stocked grocery store. But please, for the love of carbs, get yourself a really good bagel! We like Yeasty Boys or Wexler's in LA for bagels that make us East Coast transplants feel like we're back in NYC. I hope you enjoy this sandwich as much as I do!Food52I've been a flight attendant for 25 years, and early on in my career I flew ONE time with a crazy Captain on the 727 aircraft who was not only a pilot but a cook who had a love of simple, good food. Through a strange combination of people I ended up buying his cookbook: "Granny Karate's Kitchen" for about $20. This publication is devoted entirely to helping a man cook an impressive array of good-tasting food for the woman he wants to impress. Every recipe is very detailed, with a list of the ingredients, tools/pots/pans needed, and most of them advise the single gentleman to include in his shopping list a dozen red roses. The whole cookbook is a hoot, but for 25 years I have been pretty much only been making the chicken soup. Over the years I have tweaked the recipe to make it more flavorful, but no matter what the prelude to the soup in the notes at the beginning of the book are the best. Captain Carlson and Chef Kral address how to cook for a bachelor's sick lady friend: 'Maybe there is a woman in your life that is not really a woman in YOUR life. She considers you her best friend and confidant. (Don't you just hate that?) She's probably romantically involved with some other guy and has never had those feelings for you. Your 'big brother' status is getting you down but what can you do? If you make a pass at her you might ruin your friendship, something you are not willing to risk. Try this: One day you find that the love of your life has called in sick from work. She has a bad cold. What does every mother make for her kid with a cold? Chicken soup. Go home, whip up 'Granny's Chicken Remedy Soup', then take it over to her house. When she invites you in, DO NOT GO IN. I REPEAT, DO NOT GO IN! This is your chance. Tell her you did not come over to chat. You couldn't concentrate at work because you worried about her. Tell her if anything ever happened to her, you would just die. Tell her you could not imagine your life without her. Tell her your true feelings, masked by the caring about her illness. Then leave. After you are gone, she will still have your words ringing in her ears. You can bet her present boyfriend didn't take the time to make her soup. He should have, for soon, he will be history.' I've added some additional flavor, replaced water with broth, upped the amount of chicken and then threw in some chopped fresh kimchee for extra health benefits. After all, I gotta kick this cold. Enjoy!Food52AKA The best post-Thanksgiving soup you've ever had. Opinion: there are not enough recipes using Tomatillos. This original recipe was created by my uncle Jonny, a ski patroller out in Colorado who knows his way around a fine tequila. It was made as an ode to leftover Thanksgiving turkey, with a Tex-Mex spin. He’d take the leftover cooked turkey from the day before, and throw it on the charcoal grill and then throw it in the soup cubed up and smoky. There’s something about this soup that I always craved. First, the smokiness was right up my alley. Even as a child the smokiness stuck with me (as smoke tends to do). Second, the slightly sour and tanginess from the Tomatillo was different and is hard to find in other soups without overpowering the dish or giving you serious acid reflux. Third, the Hominy. I don’t know why but the first time I tried hominy was in this soup, and it was the most perfect texture and consistency I had ever had. That slightly puffed, pillowy density. NOM. As we got older, my father started to recreate it very very well, and it was my favorite part of every Thanksgiving. Eventually, I became more of a home chef/food connoisseur, and moved to Israel where unfortunately most of the ingredients to this perfect soup were nowhere to be found. One year, I craved it so much that I asked my mom to ask her friend who was coming on a trip here with the Temple to bring hominy and tomatillos in her suitcase. Unfortunately she couldn’t bring the tomatillos, but she did manage to bring the hominy. It remained a prized possession in my trophy shelf of a pantry (right above the Better than Bullion, canned green chillies, chipotle, and Annie's Mac & Cheese). I was determined to have the exact taste that I remembered so vividly. Even the Turkey was hard to find with the skin on it - so I asked the butcher in broken Hebrew if he had turkey breast with the skin still on it. He looked at me like I was insane for wanting the skin, but nevertheless - I persisted. The skin to me was critical for grilling, as it provided the fat, char & crispiness to the soup. So, he found some leftover turkey (probably a distant relative or sibling turkey) he had cut off earlier and packaged it separately layered above my turkey breast. Lol. My love of intense flavors is both a blessing and a curse. No meal is extraordinary unless I’ve drawn out its best qualities to the MAX. So, smokiness in this dish was CRITICAL to its success. I decided to level it up. If I already had the grill on for the turkey - might as well grill all the vegetables for maximum char-age and caramelization. Gotta say, this was one of the more genius additions to this dish, and I ain't ever goin back. You should approach this recipe as a choose your own adventure. Since I’ve made this dish, I’ve had a few variations and had to adapt to the ingredients available to me. Since I never had tomatillos, I simply went to the international food store around and got jar of salsa verde which was a damn good replacement! I basically used it like you would a can of tomatoes, as the base of the soup. The next time I was inspired to make this soup was when I got a ton of green tomatoes in my CSA (community supported agriculture - join one, it’s dope), and had no clue what to do with them. So, I expanded my experimentation of this soup and gave it a try. I even couldn't get turkey this time, since it was in the midst of the Covid-19 outbreak. Nevertheless, I persisted. Even with all these changes in what I thought were critical ingredients, it came out BUL (in hebrew this means EXACT… on the dot… in this case, on the palate). So, here is my official recipe, democratized for humans everywhere to be able to make from almost anywhere in the world. Substitutions to the original do not disappoint! This recipe is BANGING. Nuf said - let's get to it.Food52"Picture this: hungry international students left on campus by their compatriots, yearning for some sense of home. We’re desperate to participate in the great American tradition, but we’re resistant to chalky turkey breast and mushy stuffing. To this day, I just don’t understand the textural challenges of holiday food. So we did what any sensible Chinese kid would do: We bought a whole Hong Kong soy sauce chicken and a pint of fried rice from the local Chinese restaurant, and we stuffed the former with the latter. In a lot of ways, I still prefer that version, at the very least as an instant bastardized holiday main. But I guess if you insist on putting it together yourself, this is what you need to know: Make sure you have the right stockpot. It should be tall and narrow, and it should be able to fit enough liquid that would submerge the entire chicken. The recipe below is for an 8-quart pot, but if yours is smaller, you can scale down the recipe for the braising liquid. For best results, make the chicken one day or at least a couple hours ahead of time so it can be stuffed. To reheat, the entire chicken will be steamed so that all its excess fat will render and drip into the rice that's stuffed inside its cavity." —Lucas Sin Lucas Sin is the chef at Junzi Kitchen and a Forbes 30 Under 30 honoree.
