So, Can You Cook?

Personal Chef Lesson 1

Me: Dear Beth, Can you cook?

Beth: You Bet!! Shoot!

Cartoon light-bulbs flash on to the right, there above your head. It has occurred to Beth:

“I can dump the crappy job I’ve got now. They don’t appreciate me. I’m so disappointed and stressed out. I’ve been in “my profession” for 20 years and still I have someone riding my poor, tensed neck. Yeah, I’ve got enough financial resources to get a full, naked body massage from John at the gym and a pedicure from Pretty Nails.”

But the stress is chronic and can’t be rubbed out, drank or eaten away, no matter how good the human touch, or the adrenaline rush feels at the time. Are you familiar with the term “comfort food?” Can you see the results of slathering all that creamy, savory medicine on top of your soul boo-boo? One day you notice you’ve gained 40 pounds from all the fight or flight hormones coursing through your poor body. It’s really not your fault, you know.

You’re here now because you’ve had an “Ah-HA”: “Hey, I can cook!! Whew! Maybe there’s a way out of this darkness y’all. I’ll make dough, while meeting kind, grateful people.”

Oops, like coming down hard when you think there’s another step, Aarrrgghg, you realize: “I can’t change jobs, I’m 50-freaking years old! I’ll be running, managing, taking the heat for my mistakes, my bad cooking, and my nasty halibut – it was an accident, I swear.” Then it’s: “where do I find folks to cook for?” And the best one: “Will they like what I’m cooking?”

Not yet. Not just yet. Wait just a hinky-dinky minute before Aunt Gladys comes stomping into your dreams of making your own way in the world and scattering your hopes to high heaven (or low hell as the case might be). Dark, evil Aunt Gladys. You’re probably not familiar with her, because she’s MY Aunt Gladys. But you have one too. You’ll recognize her in the room. When she talks, she always uses exclamation marks and the word “should”. She’s kinda smelly too.

This is my story. This is a look-back from six years down the road, vacillating between “hobby-cook” and personal chef business cook. At the time I didn’t know there was a difference. Damn! I didn’t even know there were personal chefs!

So, Can you cook?

“Yeah, well my friends say I can cook. My family is (mostly) always eager for dinner time – maybe they’re just hungry.” That last nagging, sad, little doubtful thought comes from a different side of my familiar, dark, twisty Aunt Gladys.

But then, in your imagination, you see yourself, under the bright lights of the kitchen set, standing in front of camera 1, like Rachel Ray, a demo-cook turned TV diva. “Yay!! Cooking is cool, it’s creative. Grateful families will gaze lovingly at my food and each other as they savor each morsel: ‘Gee, Hon, how did we EVER eat before Chef Beth came into our lives?’ Smile. Sigh. ‘Say, Hon, Let’s tell ALL our friends about Chef Beth!”

I can tell you from this end of the kitchen, becoming a personal chef is an exciting opportunity if food pulls your cork. You’ve shown up at the right place or at least A PLACE to start an adventure. There is no dark side to this adventure. There are some shadows, but having the dice to roll for your financial independence is always more fulfilling than your prospects for fame and fortune relying on somebody else, be they nice-guys or jerks. You are ready for an adventure. You know life is meant to be fun. You’re not having any fun now. Things change. You change. Slap on these Progressives glasses and let’s go!

SKREEETCHHH!! Waiiiitttt a dang minute! Just who is this person coercing me down this rosy road?

Figure 1 Beth and the Biscuit Self-Portrait

My name is Beth Wright. I am “Elizabeth” when working in the corporate world, “Miss Beth” if you’re my mother. And she’s dead, so there’s that.  

Before I was the face of Beth and the Biscuit, I was practicing architecture. Big city architecture in big, ankle-biting firms, real growling, snarling, dog eat dog, you know? Sometimes it was screaming, 90 miles an hour fun. I got some cool boots, made an ass out of myself at parties, and drank too much, travelled a lot and everwhere. Most times it was chillingly scary. Construction is a yelling business. It’s all about the carrots and sticks; many big, gnarly, whomping sticks and a couple of teensy-tiny, shaved, slick baby bagged carrots. I always joked with our lead architect that there was a shelf of asses outside the boss’s door for after his had been chewed off. I hung around for the 60k/year and my credit cards, mortgage, and massages. Boy I needed the massages! Also, I went to college for this. What I meant to say was: “PRIVATE College”. Yikes.

I got fired. The entire architecture staff got fired, shot-by-shot. One here, one there, ME, another one. By the way, I got fired with a boat-load of extravagant-spending credit card debt and college loans.

What to do now? I got on board with temping agencies for drafting. Nasssty, mean, unconscious bosses. But I earned a few bucks.

What ELSE can I do, when as luck would have it, being a human sitting in an architecture firm isn’t working out. I’m bored. I’m exhausted. Well, I can cook.

I had maids when I was little. People cooked for other people. I can cook. I can cook for other people. Poking around the internet, I found “personal chef”. I was THAT green and had no idea there was a professional title for this. Did I want to go to school again to learn how to cook? Nope, I’d already spent 8 years in architecture school. My mom was a fabulous home-cook. I know how to cook. I can cook. No more school for me. What then?

Personal Chefs Network was what was then. I found them on 2007 internet. Now when you’re Googling around OPCW (Other Personal Chefs Websites) you’ll probably see a few of the PCN logos. The company doesn’t exist anymore except in the hearts and minds of us that have fond memories of some very cool folks no longer on the planet. But most of those dear souls are still on the planet, some of the most creative, active, sharing and vibrant people you’ll meet, and I’m almost sure you will.

I joined PCN, they sent me a software program, a couple of notebooks one with marketing and business suggestions and another one with recipes.

I have no memory of how I arrived at the name “Beth and the Biscuit”. I vaguely recall thinking about southern women and quick breads and how Minnesotans would find that charming. My first website sucked. I bought cheap-ass business cards from Vistaprint, a magnetic sign for my car and stickers for my windows. I started networking. I had no idea what sort of menu I was going to be offering, my prices for those menus, or who was going to want my services. I just started talking.

In 2007 marketing was all about “face-time” and the “3-Minute Elevator Speech”. Boy has the internet changed marketing!

Now, as an architectural/learn-by-observing type of person, what I thought I wanted was to shadow another personal chef. You know – show me how to walk in a door, put down groceries, start an oven. I really did know nothing about nothing in this world. I asked around if anyone wanted me along on their cook-date. No takers.

Finally I ran into a wonderful Hungry Person (HP, “people” plural) who didn’t want to cook anymore. She’s still a friend of mine, even though I did melt her son’s G.I. Joe’s in her oven on my second cook-date. Another story told at another time. I didn’t tell her about the G.I. Joe’s, I assumed her son didn’t miss his toys and she couldn’t smell the remains. Maybe those personal chefs I asked to shadow knew instinctively I was trouble.

Time marches on. I hire my S.O. as web master. He knows about search engine optimization (SEO). My life experience sees change. During this phase I’m still working at part-time retail, fun, hobby-work.

Then, one day I discover Beth and the Biscuit Personal Chef Service was the first page of the “Minneapolis personal chef” search engine, ranking high, “above the fold”. Now I get calls from all across the county and the planet for this and that service for this and that friend.

I lived in someone else’s kitchen every morning; shopping, chopping, tasting and tossing up sanity-saving meals for the HPs. I even got so busy I hired an assistant (and a fabulous one too!). If this is the definition of “success” in personal chef world, then yes, I was successful.

My cooking style is stream-lined Zen cooking, preparing seasonal, organic nourishment. We had an organic garden. People paid me for our produce to use in their meals. Nice.

My family has relocated into a slower and a saner (debatable) lifestyle in southwestern Virginia. Slowing down has provided me a space to re-evaluate Beth and the Biscuit Personal Chef Services, move stuff around, make a more malleable fit. There is a slight shift in the name of the business. Now it’s Beth and the Biscuit connections for Personal Chefs.

I’ve got a perspective you’ve not. I’ve got that “Some-knowing”; “I’ve been there and have the burn scars to show it” look of a dusty veteran. I’m not wearing the toque anymore, unless pressed. I’m not a competitor of yours. I’m an aid. I’ve been where you are. You can be an amazing personal chef. Your Hungry Families will love you and be grateful. After your initial shock of a new career wears off, you’ll understand you can choose the families you cook for.

I started in 2007. Today there are so many more options when you first discover: “Hey, I can cook.” There are big stories about how far the profession of personal chefs has advanced and the options opened to you. You lucky cook, you.

The important thing now is to see a big picture. Please keep (or find) some wide-eyed innocence and optimism. Here’s a suggestion: you cannot be desperate for money. A new career won’t work for you and you’ll be stressed out again and unhappy. This is a truism. Have you noticed you always find the best friend when you’re getting ready to leave town? You always find the best-looking, sweetest, hottest, most fun boyfriend when you’re not looking for someone. It’s the same thing with money. It’s a tool, not an object. Breathe. You’ll do fine.

Now go. Get ready to get back into the slippery saddle of your current day job. It’s not for long. Soon you’ll be back here, uncovering skills and talents you suspected you had. You might still be unhappy in your creepy job, but there’s always that Mile-High Mousse you’ve been meaning to take to the Fellowship Hall to wow them at the Wednesday Spaghetti Supper. Make the mousse. Blow their starched aprons off!!

 

B.

 

 

 

 

 

 

 

 

 

How To | The Recipes (B&tB Cook Date for a Hungry Family)

These are the recipes from the previous Beth and the Biscuit blog post How To |…

I’m grateful and happy to give credit here to:

Eating Well

Familyfreshcooking.com and Marla Meridith

Food Network Magazine; 1000 Recipes for Super Fun Food for Everyday

Cuisine at Home

Ragu

We are not restaurant cooks. NOTHING I make once I make again. I can confidently say that about everything that I put my hands into that will eventually get eaten.

The following is the initial e-mail between Sarah and I. I’m giving her the recipes shot through the narrow hole in MasterCook that allows that sort of thing.

From time to time you’ll see a “Coborn’s” reference. Coborn’s Delivers is an online grocery delivery service in the Minneapolis metropolitan area. We use this service for basic ingredients. I do so highly recommend saving yourself time and your Hungry Families $ by using a service that delivers.
Lund’s is a “high end” grocer. They have a cornucopia of fresh, local and organic produce and Alaskan seafood.

Subject: RE: What’s Cooking the Week!!

From: Beth Wright

To: ‘Sarah Lang’

Date Sent: 8/6/2012 9:40:20 PM

Bring your own mandoline or ask Mel. Yes, just completed Coborn’s order. I’ll send you what you’ll want to pick up. Ask Melissa about the time. Do you have her email?

From: Sarah Lang [mailto:sarahlang1023@yahoo.com]

Sent: Monday, August 06, 2012 8:37 PM

To: chefbeth@bethandthebiscuit.com

Subject: Re: What’s Cooking the Week!!

Wow what a menu! I’m excited and up for the challenge! Do the O’Hallorans have a mandolin? Did you order from Coburn’s? Please let me know what I need to buy at Lunds. Would it be ok if I arrive at the O’Hallorans at 8am? Thanks Beth!

________________________________________

From: Beth Wright <chefbeth@bethandthebiscuit.com>;

To: <sarahlang1023@yahoo.com>;

Subject: What’s Cooking the Week!!

Sent: Mon, Aug 6, 2012 11:56:49 PM

Sautéed Halibut with Pineapple & Jalapeno Salsa, with green beans,

toasted almonds and quinoa, with Mason jar Mint Limeade

Romesco Chicken on Zucchini linguine; Boneless, skinless chicken breast

with toasted almonds and Parmesan cheese, on a bed of slender zucchini

on top of a sauce of bell peppers, tomatoes and garlic (NO GARLIC), with

blackberry-grape sundaes with vanilla ice cream.

Honey-Lime Chicken Fajitas with Roasted Salsa Verde and Grilled Fresh

Corn with spicy lime dressing, and watermelon salad.

Whew!! This will be a big one for you this week!! I’ve not pulled any

punches. You’ll be alone and struttin your stuff! B.

* Exported from MasterCook *

Fish Fillets with Pineapple-Jalapeño Salsa

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Fish & Seafood Sauces, dressings

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

Salsa
1 small ripe pineapple

1/4 cup minced scallions

3 tablespoons chopped fresh cilantro

3 tablespoons lime juice

2 tablespoon minced fresh jalapeño pepper (about 1 large)

1/4 teaspoon salt

Freshly ground pepper to taste

Fish

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper to taste

1 pound catfish — tilapia, haddock or other white fish (we’ll use halibut) fillets (see Notes), cut into 4 portions

1 tablespoon extra-virgin olive oil

Preparation

1.To prepare salsa: Cut the top and skin off pineapple, remove the eyes

and core. Finely dice the pineapple (you will have about 4 cups diced

pineapple) and place in a medium bowl. Add scallions, cilantro, lime

juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and

pepper. Serve immediately or cover and refrigerate for about 1 hour to

allow flavors to blend.

2.To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon

pepper in a shallow dish; thoroughly dredge fillets (discard any

leftover flour).

3.Heat oil in a large nonstick skillet over medium-high heat. Add the

fish, working in batches if necessary, and cook until lightly browned

and just opaque in the center, 3 to 4 minutes per side. Serve each

portion of fish with about 1/4 cup salsa each.

Nutrition

Per serving : 192 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 43 mg

Cholesterol; 14 g Carbohydrates; 13 g Protein; 1 g Fiber; 405 mg Sodium;

305 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 3 lean meat, 1/2 fat

Description:

“Mid-Summer FM Menu Special 2012”

Cuisine:

“Summer”

Source:

“From EatingWell: July/August 2011”

Start to Finish Time:

“0:35”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 240 Calories; 7g Fat (26.6%

calories from fat); 20g Protein; 24g Carbohydrate; 2g Dietary Fiber;

66mg Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2

Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat.

Serving Ideas : Serve simple sautéed fish fillets with jalapeno-spiked

pineapple salsa for a Caribbean-inspired meal. Serve with black beans

and brown rice.

Sautéed Halibut with Pineapple & Jalapeno Salsa, with green beans,

toasted almonds and quinoa, with Mason jar Mint Limeade

NOTES : Tips & Notes

•Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 1

day.

• Notes: Catfish: Look for U.S. farmed catfish—it’s sustainably raised

in non-polluting inland ponds and fed a mostly vegetarian diet.

• Tilapia: U.S. farmed tilapia is the considered the best choice—it’s

raised in closed-farming systems that protect the surrounding

environment. Central and South American tilapia is considered a good

alternative. Avoid farmed tilapia from China and Taiwan—where the fish

farming pollutes the surrounding environment.

• Haddock (Scrod): To get the best choice for the environment, ask for

U.S. Atlantic “hook-and-line-caught” haddock—this method causes the

least damage to the sea floor and has the least bycatch.

* Exported from MasterCook *

Green Beans with Toasted Walnuts and Quinoa
Recipe By :

Serving Size : 4 Preparation Time :0:10

Categories : Sides, Vegetable

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup dry Quinoa(prepare to package directions)

1 pound fresh Green Beans — washed and trim ends

a few pinches of fine Sea Salt

1/4 cup toasted Walnuts (see notes)

drizzle of Walnut Oil

a few ounces crumbled Blue Cheese

Toppings

Have extra nuts handy for topping each serving.

Method

Nuts

•Pre heat oven to 350 degrees F with the rack in the middle. For such a

small amount you can use a toaster oven, I always make a Big Batc

though. Toast nuts for about 10 minutes or until slightly browned and

fragrant.

•Prepare your quinoa and fluff with a fork.

Green Beans

•Fill a large pot 3/4 full with water. Add a few pinches of salt and

bring to a rolling boil. Prepare an ice bath full of water to dunk beans

in when they have finished cooking. This will set the color and keep

them crisp.

•Add the beans to the water and make sure they are fully submerged, add

some more warm water if needed. Boil beans over medium high heat for

about 2 minutes. They should be bright green and tender enough to be

speared with a fork.

•Drain beans in a colander and immediately put them into the ice bath.

Swish them around in the bath until cool. Remove, and blot with a clean

dish towel to remove dampness.

Assembly

•Chop beans into little bite sized pieces. Toss with oil and nuts and

some blue cheese. Serve over a bed of quinoa. Top with each serving with

extra nuts and cheese.

•Serve at any temperature.

Description:

“Mid-Summer FM Menu Special 2012”

Cuisine:

“Summer”

Copyright:

“Copyright © 2009 Marla Meridith {FamilyFreshCooking.com}. All Rights

Reserved”

Start to Finish Time:

“0:25”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg

Cholesterol; 0mg Sodium. Exchanges: .

NOTES : Notes

•I toast a pound of nuts at a time. Store them in an airtight bag in the

fridge, this way they stay fresh and you can use them for anything at

any time.

•I use [red quinoa| here. Use any color you have on hand. My favorites

are the red and black. They stay a bit more firm and to me have a bit

more of a nutty flavor.

•If you cannot find walnut oil, olive oil will be a great substitution.

So would any other nut oil. Unrefined Coconut Oil would be tasty too.

* Exported from MasterCook *

Mint Limeade
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beverage

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 1/2 cups sugar

1 1/2 cups water

1 lime — cut in wedges

6 mint leaves

1 1/2 cups lime juice

1/2 cup lemon juice

Bring 1 1/2 cups each sugar and water to a simmer, stirring until

dissolved. Let cool.

Muddle 2 lime wedges and some mint leaves in the bottom of a mason jar.

Mix the sugar syrup, 2 cups water, 1 1/2 cups lime juice and 1/2 cup

lemon juice in the mason jar.

Direct the drinker to add ice!

Cuisine:

“Summer”

Source:

“Food Network Magazine 1,000 easy Recipes Super Fun Food for Everyday”

– – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 304 Calories; trace Fat (0.1%

calories from fat); trace Protein; 79g Carbohydrate; trace Dietary

Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit;

5 Other Carbohydrates.

* Exported from MasterCook *

Honey-Lime Chicken Fajitas with Roasted Salsa Verde
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Poultry

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup tomatillo — husked, quartered

1 cup poblano pepper — seeded and chopped

1/2 cup onion — chopped

2 tablespoons jalapeno — seeded, chopped,

3 cloves garlic

1/4 cup fresh cilantro — chopped

1 tablespoon fresh lime juice

Marinade

1/2 cup fresh lime juice

1/3 cup honey

1/4 cup garlic — minced

1/2 teaspoon cayenne

1 1/2 pounds chicken breast, no skin, no bone, R-T-C

Grill:

16 6″ flour tortilla — brushed with oil

2 cups queso fresco

Place a 2 qt. baking dish inside the oven; preheat oven to 500°.

Toss tomatillos, poblano, onion, jalapeno, and garlic cloves with oil in

a bowl. Transfer to preheated baking dish and roast until tender, 15

minutes.

Pulse vegetables in a food processor with cilantro, 1 T. lime juice,

salt, and pepper to blend; if thick, add water as needed.

Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt, and

pepper together in a measuring cup. Pour marinade over chicken in a

resealable plastic bag and marinate in refrigerator for 30 minutes;

preheat grill to medium. Remove chicken from marinade and grill to an

internal temperature to 165°, about 6 minutes per side, brushing with

marinade every few minutes. Allow chicken to rest 5 minutes, then slice

into strips. Reduce grill to low.

Grill tortillas 1 minutes, flip over, and sprinkle with cheese. Cook

until cheese is melted, about 1 minute.

Description:

“Spring Menu Special April 2012”

Cuisine:

“Spring”

Source:

“Cuisine @ Home June 2008, pg. 9”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 1365 Calories; 30g Fat (19.9%

calories from fat); 72g Protein; 201g Carbohydrate; 11g Dietary Fiber;

122mg Cholesterol; 1549mg Sodium. Exchanges: 10 1/2 Grain(Starch); 6

Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook *

Grilled Fresh Corn in Spicy Lime Dressing
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sided, Grains Sides, Vegetable

Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

4 ears fresh corn — shucked

2 teaspoons vegetable oil

1 tablespoon fresh lime juice

1 tablespoon hot sauce

1/4 cup cilantro

2 teaspoons jalapeno — seeded, minced.

1/2 teaspoon sugar

salt and pepper — to taste

queso fresco — crumbled.

Preheat grill to medium. If roasting corn kernels, add a little oil to

a nonstick skillet and add corn.

Coat corn with oil and grill until lightly charred, turning frequently,

10 – 15 minutes, or toss and stir in skillet until charred a bit.

Whisk lime juice, hot sauce. cilantro, jalapeno, sugar, salt, and

pepper together in a bowl while corn grills. Allow corn to cool

slightly, then slice kernels off cob and toss in dressing to coat. Or

toss pan-roasted corn with dressing in a container. Garnish with

cheese.

Description:

“Spring Menu Special April 2012”

Cuisine:

“Spring”

Source:

“Cuisine @ Home June 2008, pg. 9”

Yield:

“1 cup”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 106 Calories; 3g Fat (25.7%

calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Watermelon Salad
Recipe By :Beth and the Biscuit adapted from Ragu

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Quick & Easy

Salad Vegan

Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/4 cup sugar

1/4 cup water

3 sprigs mint

1 lemon — zested and juiced

pinch salt

2 cups blueberries

3 cups watermelon — cubed

Bring the sugar and water to simmer in a saucepan over medium heat.

Remove from the heat and add the mint sprigs and allow to steep for 10

minutes. Discard the mint; add the juice and zest and a pinch of salt.

Combine the blueberries and the melon in a large bowl. Add the mint

syrup and too to combine. Let stand 15 minutes. Divide among 4 bowls.

Top with chopped mint.

For PC service. Pour the salad into Versatainers and top with a pretty

sprig of mint.

Description:

“Mid-Summer FM menu supplement 2012”

Cuisine:

“Summer”

Source:

“Ragú”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 131 Calories; 1g Fat (5.2%

calories from fat); 2g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 Other

Carbohydrates.

Serving Ideas : 080812; O’Halloran. Honey-Lime Chicken Fajitas with

Roasted Salsa Verde and Grilled Fresh Corn with spicy lime dressing, and

watermelon salad.

* Exported from MasterCook *

Berry-Grape Sundaes
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

3/4 cup blackberries

3/4 cup seedless red grapes

1/3 cup sugar

2 teaspoons water

1 pint vanilla ice cream

Cook blackberries and seedless red grapes, sugar and water, 10 minutes.

Remove the fruit; simmer the liquid until syrupy, 2 minutes. Stir the

fruit back into the syrup and spoon over 4 bowls of ice cream.

Cuisine:

“Summer”

Source:

“Cuisine @ Home August 2004”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 230 Calories; 7g Fat (27.9%

calories from fat); 3g Protein; 40g Carbohydrate; 2g Dietary Fiber; 29mg

Cholesterol; 56mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Fat; 2 Other

Carbohydrates.

* Exported from MasterCook *

Romesco Chicken
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Poultry

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup roasted red pepper — drained

1 cup Roma tomato — seeded

1/2 cup chicken broth

2 tablespoons fresh lemon juice

2 tablespoons olive oil

4 cloves garlic

24 ounces chicken breast, no skin, no bone, R-T-C

1 teaspoon black pepper

1 teaspoon kosher salt — divided

2 cups fresh bread crumbs

1/2 cup sliced almonds

1/4 cup all-purpose flour

1/4 cup Parmesan cheese — grated

2 egg

2 tablespoons water

1/3 cup grapeseed oil

Process bell pepper, tomatoes, broth, lemon juice, olive oil, and garlic

in a food processor until smooth. Transfer mixture to a saucepan; boil

7 minutes, or until slightly thick. Season with salt and pepper.

Trim fat from breast halves and slice each in half crosswise. Season

with salt and pepper.

Pulse bread in a food processor to make coarse crumbs. Add almonds and

pulse to chop. Transfer crumb mixture to a shallow dish.

Place flour, Parmesan, and remaining 1/2 teaspoon salt in a second

shallow dish. Blend eggs and water with a fork in a third shallow dish.

Dredge both sides of chicken in flour mixture, then dip into egg mixture

to coat. Transfer chicken to crumb mixture and pat onto both sides;

place on a baking sheet.

Heat il in a large skillet over medium-high heat. Sauté chicken 5

minutes or until golden brown. Carefully flip chicken and saute an

additional 5 minutes, or until cooked through.

To Serve: Make a bed of sauce, place chicken on top, add zucchini

linguine on the side.

Description:

“Mid-Summer FM Menu Special 2012”

Cuisine:

“Summer”

Source:

“Cuisine @ Home August 2004”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 704 Calories; 44g Fat (56.1%

calories from fat); 51g Protein; 27g Carbohydrate; 3g Dietary Fiber;

214mg Cholesterol; 912mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2

Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat.

Serving Ideas : Romesco Chicken on Zucchini linguine; Boneless, skinless

chicken breast with toasted almonds and Parmesan cheese, on a bed of

slender zucchini on top of a sauce of bell peppers, tomatoes and garlic

(NO GARLIC), with blackberry-grape sundaes with vanilla ice cream.

* Exported from MasterCook *

Zucchini Linguine
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sides, Vegetable Vegetarian

Amount Measure Ingredient — Preparation Method

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2 8″ zucchini — ends trimmed

2 tablespoons olive oil

Julienne just the outsides of each zucchini lengthwise using a mandoline

or by hand. Discard seed core.

Heat oil in a large, nonstick skillet over medium-high heat. Add

zucchini and saute 3 minutes, or until soft. Season with lemon juice,

salt and pepper.

Description:

“Mid-Summer FM Menu supplement 2012”

Cuisine:

“Summer”

Source:

“Cuisine @ Home August 2004”

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Per Serving (excluding unknown items): 73 Calories; 7g Fat (79.6%

calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

I wrote about the Zen Cooking concept initially in Cool Grey Matter.
Go. Make Dough. Feed Folks. Big Hugs! B.

How To| Beth and the Biscuit Organizes a Cook Date for a Hungry Family

What you’re about to read is an exact e-mail conversation between myself and Sarah Lang, who cooked with me. We practice Zen Cooking or as I fondly call it: The 1 BigAss recipe. Beth and the Biscuit developed this happy way of cooking from a desperate, sad attempt to move a cookdate along smoother. You know: read recipe, gather ingredients, chop ingredients, clean up, cook, store, repeat, repeat, repeat sometimes 12 times during a cookdate. UUGGGHHHARRrrrrrrgghhhh!
So, after 4 YEARS of (struggling/straining/stressing) cooking in the “lather, rinse, repeat” paradigm Zen Cooking/1 BigAss Recipe was born.
PS, I’ve redacted Hungry Family member names because they are still all alive and might care if I publically called them out.

Subject: What’s Cooking tomorrow and OOOPPS From: Beth Wright
To: ‘Sarah Lang’
CC: ‘Beth Wright’
Date Sent: 8/7/2012 1:27:08 PM

So I forgot to add the green beans dish to the shopping list. Here are the items I’d ask you to pick up in the morning: ALASKAN Halibut, 1 # cut short wise, (v. length wise) into 4, 4 oz portions, skinned. You’ll be using the halibut for the Fish Fillet recipe Poblano pepper, 1 Cilantro, 1 bunch Quinoa, Ancient Harvest
I’ll bring to you in the morning: Green beans Tomatoes Mandolin Quart mason jars
You’ll be using the O’Halloran’s food processor. Please bring post-it note pad for labeling containers. (Note 030313 here it is! The 1BigAss Recipe) My suggestion for choreography (letters are order of menu items, numbers are the paragraphs within the recipe):

A. Honey-Lime chicken (what you’ll need: food processor, oven, foil-lined baking pan, grill pan, versatainers)
#1. Pre-heat oven 500° for the roasted salsa verde.
#3. Make and marinate chicken

B. Romesco chicken (food processor, cook-top, sauce pan, 3 dishes, large skillet, versatainers)
#1 Food Processor; romesco sauce preparation. Cooktop; pot, boil sauce 7 minutes. Hold sauce. Clean processor.
#2 Trim & slice chicken breasts – rest

C. Honey lime chicken
#2. Roast veg; tomatilla, poblano, jalapeno 15 minutes

D. Fish Fillets
#1. Prepare salsa

E. Honey lime chicken
#5. Grill pan: grill chicken breasts – rest (chicken, not you . Clean grill pan.
#3. Food Processor: roasted veg. Decant into versatainer. Label, refrigerate. Clean processor. Turn off oven.
#5. Slice cooled chicken, place in verstainers, label, refrigerate. Done.

F. Romesco Chicken
#3 food processor; make bread crumb/almond coating. Take out 3 dishes, add crumbs to one.
#4 Flour, Parm, salt, mix. Add mixture to second dish.
#5 – #7 completion. In 2 versatainers, make a bed of Romesco sauce, top with completed chicken. Hold until zucchini is completed.

G. Zucchini linguine (mandolin, cooktop, skillet)
#1 & #2, when complete, add to each versatainer beside the chicken, on top of the sauce. Make it pretty. Lid, label, refrigerate. Done.

H. Green Beans toasted walnuts with quinoa (skillet, saucepan (2), versatainer)
#1-#6. Use the skillet to toast walnuts. Sauce pan for the quinoa. Microwave or use a sauce pan for the beans. Complete, pour in versatainer, label, refridgerate.

I. Skillet roasted corn (cooktop, saucepan, versatainer)
#1-#3 Complete, pour in versatainer, label, refridgerate.

J. Fish Fillet (cooktop, skillet, foil-lined casserole)
#2-#3 Place fish fillet in casserole, foil cover, label, refrigerate. Place go-with salsa nearby.

K. Berry-grape sundae sauce (saucepan, cooktop, sieve, versatainer)
L. Watermelon salad (bowl, versatainer)
M. Mint Limeade (quart mason jar)

Please organize main menu items in the refrigerator nearby the “go-withs”.
Clean up. Turn off. You are done!

Your food becomes you, Darling, so don’t you want your food to be Beautiful?
Beth and the Biscuit Home Cooking Services 612-272-2232

(you can call me!!)

Post-PS: The recipes are in “Notes” http://www.facebook.com/BethandBiscuit in follow-up blog. Facebook Beth and the Biscuit is being an RatBasterd today. grrrrr