Chef Shelley Pogue's Blog

Chef's Salad

Chef Shelley Pogue Blog's — Thu, 30 Jul 2009 01:45:00 GMT

**The Chef Salad was likely created by chef Victor Seydoux at the Hotel Buffalo, a Statler Hotel in Buffalo, New York. Chef Seydoux first learned his craft in Montreux, Switzerland and continued his studies in France and England before coming to work in the United States. His first experiences in the U.S. included positions at The Waldorf-Astoria Hotel and the Ritz-Carlton[1][2] Although the origin of the salad is not generally known, as reported by Alice Rose Seydoux, widow of Victor, the salad was officially launched at the Hotel Buffalo. Chef Seydoux, who was responsible for running the kitchen on a tight budget, began using some of the small slices of meats and cheese in a salad that he served to select customers. When the customers started requesting it regularly, the hotel decided to add it to the menu. Giving chef Seydoux the honor of naming the salad he is purported to have said "Well, it's really a chef's salad."

Chef salad (or Chef's salad) consists of hard-cooked eggs, strips of ham, roast beef, turkey, and/or chicken, croutons, tomatoes, cucumbers, and cheese, all of which are placed upon a bed of tossed salad greens. The dressing on this salad was traditionally Thousand Island dressing, but today it is often served with a dressing of the consumer's choice.

Chef Salad is generally a salad of mixed greens garnished with eggs, crumbled cheese, and/or meat. Several early recipes include anchovies. It probably owes much of its popularity, according to Evan Jones in American Food: The Gastronomic Story (1975), to Louis Diat, Chef at the Ritz-Carlton. According to his book Cooking a la Ritz Diat's recipe reads as follows: "Chef's salad. Place separately in a salad bowl equal amonts of chopped lettuce (place on the bottom of the bowl), boiled chicken, smoked ox tongue and smoked ham, all cut in julienne style. Add 1/2 hard-cooked egg for each portion. Place some watercress in the center and serve with French Dressing."

Speculation is that, while Diat obviously did not invent the salad, older recipes exist, its inclusion on the menu at the Ritz-Carlton would have introduced the salad to more of the public. Its possible that the inclusion of thousand island dressing is also linked to the Ritz, since the hotel also introduced the complex dressing to New York. Diat's recipe, while containing smoked ox tongue, still contains the primary Chef Salad ingredients; meat, eggs, greens and presentation: julienne sliced meat, sliced eggs, making it a good source for the modern salad. Several other early chef salad recipes mention crumbling Roquefort cheese over the salad.

The Chef Salad has a fairly tarnished image in the dining community. While some high-end restaurants still feature Chef Salad, its inclusion on fast food menus and its ubiquitous presence as the only entree salad served in small family-style restaurants gives it a decidedly blue collar feel. In this setting, the salad typically, though not exclusively, includes shredded cheddar cheese, sliced or cubed ham, and boiled eggs over a bed of iceberg lettuce, tomatoes, and cucumber.

The advent of the salad bar has eliminated the chef salad from many menus, because the elements of the salad are offered on the bar.

Ingredients needed:
8 cups salad greens, washed and torn into bite sized pieces

1 cup ham, julienne strips

1 cup turkey, julienne strips

1/2 cup green onion, chopped fine

1/2 cup celery, chopped fine

1 cup cherry or grape tomatoes, halved

1/2 cup Swiss cheese, julienne strips

1/2 cup cheddar cheese, julienne strips

2 eggs, hard boiled, peeled and sliced

1/4 cup bacon bits, for garnish

8 ounces salad dressing, of your choice

Prepare salad greens of your choice by washing and tearing them into bite sized pieces and place in a large bowl. Toss the greens with remaining ingredients, reserving some julienned pieces of meat and cheese for garnish. Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese and hard cooked egg slices.

**References: http://en.wikipedia.org/wiki/Chef_salad

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Waldorf Chicken Salad

Chef Shelley Pogue Blog's — Thu, 30 Jul 2009 01:18:00 GMT

This is a chicken salad that can be served for lunch , or as an appetizer salad. It is light fresh and very tasty to eat.

Ingredients:
2 cups cubed or shredded cooked chicken breast
2 cups chopped cored Red Delicious apples
1 cup sliced celery
1/4 cup chopped toasted walnuts
1 cup mayonnaise
2 heads of romaine lettuce

You will wash the lettuce and core the apples into 1/2 inch, you will leave the skin on the apples. Add the mayo to the bowl, and add your apples. Cut the celery into small dice ans chop the walnuts and add both to the mayp and mix well. If you would like to make this a vegetarian dish then increase the apples by half, and omit the chicken. Add the lettuce to your serving dish, and then add your waldorf salad on top of the bed of cleaned lettuce. If you want to serve as an appetizer add a scoop of the waldorf salad onto lettuce cups. You can garnish with some chopped nuts, or some julienned apple skin. Serve or refrigerate and hold for time of service.

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Tabouli Salad

Chef Shelley Pogue Blog's — Thu, 23 Jul 2009 13:40:00 GMT

1 c. bulgur (cracked wheat)

½ cucumber small dice

2-3 roma tomatoes, seeded and chopped small dice

½ small red onion chopped small dice

½ bunch of scallion, chopped small dice

1 bunch parsley, chopped

2 tsp. fresh mint, chopped

¼ c. olive oil

Juice of 1-2 lemons, add the juice of 1 lemon and then taste, if you prefer more lemon add it.

Salt and pepper to taste

In saucepan you will add 3-4 cups of water; bring to a boil. Add bulgur; remove from heat and put a cover on it. Let set about 1/2 to 1 hour. Drain. Add the chopped vegetables, olive oil, lemon juice, salt, and pepper. Mix well and let it set in the fridge for a fe hours for all of the flavors to marry. You can let it set overnight and serve the next day if prreparing for a nice lunch or dinner party.

Italian Spaghetti and Meatball Sauce Recipe

Chef Shelley Pogue Blog's — Mon, 13 Jul 2009 16:14:00 GMT

2 large eggs
1/3 cup of milk
coarse salt, and ground pepper
1 medium to large onion, finely chopped depending on how much onion you want to add
8 garlic cloves, minced
1 cup plain dried breadcrumbs
1 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork sausage, if you want to use turkey sausage you can substitute it in this recipe.
1 pound of ground turkey
1 teaspoon of oregano
½ teaspoon of each (basil, thyme, marjoram)
4 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 16 oz can of tomato sauce
3 Tablespoons of sugar
1/3 cup of red wine (use a good red wine, one that you would drink, and not a cooking type of wine)
1 pound spaghetti

Cooking Instructions: In a large bowl you will whisk together eggs, 1/3 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and 1/3 the garlic and the breadcrumbs, cheese, pork, turkey, and add ½ teaspoon of oregano, and ¼ teaspoon of each of thyme, basil and marjoram. Mix gently, but thoroughly. You will then make them into meatballs. Just make sure that you are making them into the same size to ensure even cooking.

Heat the oil in a large non-stick skillet over medium to medium-high heat. Add half the meatballs and brown on all sides, 3 to 5 minutes. Remove them from the pan once browned, and add the remaining meatballs and repeat cooking steps, and then remove the others once cooked.

Add remaining onion and cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon of oregano, and ¼ teaspoon of basil, thyme and marjoram and the crushed tomatoes and sauce, and season with salt and pepper. If the sauce seems too thick you can add more tomato sauce or even a small amount of water to loosen. Return the meatballs to the pan with the sauce to and cover, and simmer until cooked through, about 30 minutes, or until done.

During the cooking process you will need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until it is al dente or just firm to the bite. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Will go well with a nice garlic bread, or Italian style bread. The Yield of Recipe: 6-8 servings

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/ .

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Grilled Shrimp Caesar Salad

Chef Shelley Pogue Blog's — Mon, 13 Jul 2009 15:24:00 GMT

4 tablespoons lemon juice
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20’s if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.

Instructions:

Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.

Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.

Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.

Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.

Potato Gratin with Gruyere Cheese and Creme Fraiche

Chef Shelley Pogue Blog's — Mon, 13 Jul 2009 14:59:00 GMT

If you have a mandoline slicer, or food processor, that works best for this recipe. If you do not ahve either of those pieces of kitchen equipment then a good sharp knife is going to be your best option. Make sure that they are uniform in thickness for even cooking.

3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds

1 1/2 cups creme fraiche, stirred to loosen ** Recipe at bottom on how to make creme fraiche. If you choose not to make it most grocery stores now have it available for purchase.

1 1/2 cups grated Gruyere cheese

2 tablespoons chopped fresh Italian parsley

Cooking Instruction:
Preheat oven to 400 degrees, apply plenty of butter 12x12 inch glass baking dish. You will then add half of potato slices in bottom of prepared dish, overlapping is okay, and needed. Sprinkle generously with salt and pepper, and spread half of creme fraiche over potatoes,and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly, and then sprinkle generously with salt and pepper. Spread with remaining creme fraiche to the potatoes and sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees , and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. You will remove from the oven let stand 10 minutes. Sprinkle with parsley and serve.

How to make Fresh Creme Fraiche: In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://chefshelleypogue.com

Spicy Asian Grilled Shrimp

Chef Shelley Pogue Blog's — Wed, 10 Jun 2009 03:40:00 GMT

Ingredients needed:
You will need 2 pounds of shrimp that are peeled and cleaned.
2-3 cloves of garlic minced
4 Tablespoons of water
3 Tablespoons of soy sauce
2 Tablespoon of Agi Mirin rice wine
2 Tablespoons of sesame oil
2Tablespoons of oyster sauce
1 teaspoon of fresh minced ginger
1 teaspoon of ABC Kecap, sweet soy sauce
1/2 teaspoon of Chinese five spice powder
1 pinch of red chili flakes(This can be omitted if you do not want the spicy heat, or more can be added if you desire more heat)

Cooking Instruction: Add all ingredients to a large plastic bag and marinate for about 15-30 minutes. While you are marinating the shrimp I recommend preheating your grill during this time. You can cook these on an indoor or outdoor grill. If you are using wooden skewers be sure to soak them so they will not burn when adding them to the heat surface. Add the shrimp to the skewers and heat about 2-3 minutes maximum each side, so you will not over cook the shrimp. Add to a nice salad or Asian style rice with some grilled vegetables for a quick and easy dinner. Enjoy!

If you have any questions about this recipe please feel free to contact me shelley_pogue@chefshelleypogue.com

Apple Fruit Turnovers

Chef Shelley Pogue Blog's — Wed, 17 Dec 2008 20:23:00 GMT

Dough 6 cups of sifted flour
2 cups of shortening
2 tablespoons of sugar
1 cake or package of dry yeast dissolved in 1/4 c. warm water
1 teaspoon of salt
1/2 cup of water 3 eggs, beaten
If you do not want to make the dough you can by Pillsbury crescent dough at your local grocery store. This is a good substitute if you do not have the time or want to make the dough.

Filling
3 cups of apples peeled and diced, small dice 3 tablespoons of brown sugar ½ teaspoon of cinnamon 1 tablespoon of fresh lemon juice, this will keep the apples from browning, and gives it an extra flavor profile.
Egg wash   2 eggs and a half of cup of milk or water, whisked well to use when folding the edges Combine the sifted flour and shortening in large mixing bowl. You will now add the sugar, salt, water, beaten eggs and yeast. Make sure to follow the directions on the yeast packet, salt will kill the yeast. You might want to add the salt at the very end of the mixing. You will mix the dough. Now you will cover and chill for 2-4 hours or overnight if you prefer. You can make your filling and hold that as well or make it the next day before when you are ready to make the turnovers.

To make the filling you will peel the apples and core it. You will cut into uniform cubes or slices if you prefer. Take the brown sugar, cinnamon, apples and lemon juice and make sure all of the apples are coated. You can cover and refrigerate overnight or use right away.

Now it is time to roll out the dough. You will spoon a tablespoon of the dough at a time on a dusted flour cutting board, or countertop. You will try to make as square as possible but do not overwork the dough. You will add a teaspoon of the apples into the center of dough. Now it is time to fold over the edges to form a triangular shape and egg wash the edges, and pinch the edges together with a fork. You will put the apple turnovers on an ungreased baking sheet. You will bake until they are a light brown color in for about 10 minutes in a 400 degrees oven. You can serve these warm or cold if you prefer. If you have any questions about this recipe please contact me at the address on my website.

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Low Fat and Sugar Free Apple Cinnamon Muffins

Chef Shelley Pogue Blog's — Wed, 17 Dec 2008 20:18:00 GMT

1 large egg
1/2 cup skim milk
3 tbsp. canola oil
1/2 cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups sifted all-purpose flour
½ teaspoon of cinnamon
1/4 cup dry nonfat milk powder
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh diced apples
2 tbsp. of granulated brown sugar, or washed brown sugar

In a large bowl, you will beat together egg, milk, oil, yogurt, and sugar substitute. Now you will sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl. Now you will pour all of the sifted ingredients into the egg mixture. Mix or fold until the ingredients are just blended, but make sure not to over mix. Fold in the apples and you are ready to make your muffins.

You will spoon the mixture into muffin cups, or into a pan that has been sprayed, or greased. You will fill each about two thirds full. If you want a sugar coated muffin top you will sprinkle the washed brown sugar, or granulated brown sugar on top of each muffin. If you want to keep it totally sugar free then do not add the brown sugar.

You will bake in a preheated 400 degree oven for about 15 to 20 minutes, or until the muffin tops are a golden brown color, and a toothpick inserted comes out clean. Cool the muffins in the pan on a wire baking rack for 5 to 10 minutes, and then remove muffins from the pan. If you are not going to serve right away you will want to put them in an airtight container to keep them moist. This recipe should make about 12 muffins.

Decadent Chocolate Cream Cheese Brownies

Chef Shelley Pogue Blog's — Thu, 11 Dec 2008 17:51:00 GMT

1 cup butter or margarine, softened

1 (3-ounce) package cream cheese, softened

2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour sifted

3/4 cup HERSHEY'S Cocoa

1/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chopped walnuts

Heat oven to 325°F. Grease bottom of 13 x 9 x 2-inch baking pan.

You will cream the butter, cream cheese and sugar in large bowl until light and fluffy. Next you will beat in eggs and the vanilla extract into the sugar butter mix.

Now you will combine the sifted flour, cocoa, baking powder and salt gradually while stirring, and then add to butter mixture, and mix until well blended, and then you will fold in the walnuts. Now you will spread the batter into a pan that has been sprayed with a non stick spray or buttered pan.

Now you will bake for 35 to 40 minutes, or just until brownies begin to pull away from sides of pan. You will cool them completely in the pan while setting on a wire rack. If you do not have a wire rack it is okay. A wire rack just lets the air circulate underneath the pan to help it cool faster. You can make do with a couple of trivets if you need to.

BROWNIE FROSTING:

3 tablespoons of softened butter

3 tablespoons HERSHEY'S Cocoa

1 1/3 cups powdered sugar

3/4 teaspoon vanilla bean paste or extract, the paste will give a more intense flavor

2 tablespoons milk

1 tablespoon light corn syrup

Beat butter and cocoa in small bowl until blended, you will gradually add powdered sugar and vanilla, beating well. When blended you will add the frosting to the brownies and let the frosting set up a bit. You will then cut the brownies into squares. Enjoy!

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Delicious Chocolate Chip Toffee Bits Drop Cookies

Chef Shelley Pogue Blog's — Thu, 11 Dec 2008 17:50:00 GMT

Delicious Chocolate Chip Toffee Bits Drop Cookies

1/2 cup vegetable shortening
1/2 cup butter and margarine, softened
2 1/4 cups all-purpose flour, divided use, you will need to make sure to sift your flour to remove any lumps of flour.
3/4 cups of granulated sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon baking soda, sift to remove any lumps
1 teaspoon vanilla extract
1 cup of milk chocolate chip pieces
1 cup of toffee pieces

You will need to preheat your oven to 375°F.
In a large mixing bowl you will cream the shortening and butter until well blended. Add 1 cup of sifted flour, sugar, eggs, baking soda and vanilla, and you will beat all ingredients until they are combined. Stir in remaining 1 1/4 cups of sifted flour until just mixed. You will now fold in the chocolate chip cookies, and the toffee pieces. You will need to portion the cookies into about a heaping teaspoon size and space them 2-inches apart onto an ungreased baking sheet. Make sure that all of the cookies you are spooning onto the sheet are similar in size to make sure that the cookies will cook at the same time.you will bake for 8 to 10 minutes or until edges are a nice light golden brown color. When the cookies are ready you will remove them from the oven and cool on baking sheet for 1 to 2 minutes. You will then transfer the cookies to a wire rack to cool. You can store any of the remaining or uneaten cookies in a plastic storage bag or container. I hope that you enjoy these cookies, they are very tasty!

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Holiday Hazelnut Pear Tart

Chef Shelley Pogue Blog's — Thu, 11 Dec 2008 17:49:00 GMT

How to make Fresh Creme Fraiche: In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.

Hazelnut Pastry Dough 1/4 cup hazelnuts, toasted and skinned 1 1/2 tablespoons granulated sugar 2 cups all-purpose flour 1/8 teaspoon salt 1 cup of cold butter 2 tablespoons ice water

Pear Filling: 1 large egg 2 large egg yolks 6 tablespoons granulated sugar 3/4 cup heavy cream 6 tablespoons creme fraiche, you can purchase this at whole foods or central market or your local gourmet grocery store. If you cannot purchase it I have a recipe for you to make your own listed above. Pinch of salt 3 ripe firm pears 1 (9 1/2-inch) tart shell In a food processor, finely grind the hazelnuts and the sugar. In a medium bowl you will combine the hazelnut mixture, flour and salt. Add the butter and mix with a pastry blender until the butter is the size of small peas. Add the water. Mix until the dough comes together. Form the dough into a ball. Chill for 30 minutes. On a lightly floured work surface, roll the dough 1/4-inch thick. Line the tart shell with the dough and refrigerate for about 30 minutes or so until it is set. Preheat the oven to 350F . You are going to parbake your shell, so, you will line the tart shell with parchment paper or foil and fill with pie with beans or rice or anything to keep the pie dough from rising. This helps to keep your pie from having a soggy bottom. You will bake until the edges are a golden color which should take about 15 to 20 minutes depending on your oven. You will then remove the wax paper and whatever you used as the weight during the initial cooking process. The you will bake the pie shell for about another 5 to 10 minutes.

Decrease the oven temperature to 325F and make your custard filling.

Custard Filling In a bowl, whisk together the egg, yolks, and sugar. Add the cream, creme fraiche, and salt. Peel, core and slice the pears 1/8-inch thick. Arrange the pears in a circular pattern in the prebaked tart shell. Pour the custard over the pears until the tart is full. Bake until the custard is almost completely set, about 30 minutes. Cool to room temperature before serving. Enjoy!

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Pasta Puttanesca, Lady Of The Night Pasta, Great Dish As A Main Course

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:43:00 GMT

This is a great dish, and it has many great and different flavors. It was originally made for the working women in Italy. It was supposedly very easy to make if you were in a time crunch, and the ingredients were not expensive. The women did not have much time to eat and not very much money to spend on food. I assume that the carb values also came in handy. This sauce should take maybe 20-30 minutes, so if you want a fast and easy meal this is one to try. It is not for the faint pallet. You must like bold flavors in order to want to try this dish.

Ingredients list: 1 pound of dried pasta, 2 cans of Italian tomatoes, 1/4 cup of a good olive oil, 1 tsp of oregano preferably fresh, 2-4 garlic cloves minced, 1/2 cup of black olives, Nicoise, 1/4 c of capers, 4-6 anchovy fillets that have been washed and chopped,1/2 cup of Italian parsley for garnish, salt and pepper to taste, be careful on the salt levels you will get plenty from the capers, anchovies and olives.

1. Boil your pasta according to the instructions on the box. If you know how to make fresh pasta then of course that would be the best choice. There are some stores that have a good fresh pasta source so try them out if you like.

2. while your pasta is on the stove cooking you will start preparation on the Lady of the night sauce or Puttanesca sauce. Open the canned tomatoes and drain well, and then give them a rough chop. This is to be a rustic sauce and dish.

3. Add olive oil to the pan over med to low heat and add your tomatoes. Raise the heat to a nice simmer or med-high to a high heat. Just be careful not to burn the tomatoes. You will then add garlic, oregano,, olives, anchovies, capers. Add one at a time and sir until you get them all incorporated into the sauce. Reduce the heat and let simmer and reduce the contents of the sauce by half or until it is at the desired thickness. ***Reduce by half= if you have 1 cup of liquid over heat if you reduce it over the heat you are taking the contents down to 1/2 a cup.

4. Drain your pasta, but do not rinse. Add to your serving dish or bowl and pour sauce over it and garnish with the parsley.

This is a great dish! I like to eat this dish with a good Merlot and some nice garlic bread. It is a very tasty and flavorful dish. It will open your taste buds like never before. This is an easy dish to prepare, and you should probably look up some history on the dish too.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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Warm, Wintery Mushroom Soup - It Will Take The Chill Out Of A Cold Winter Evening

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:42:00 GMT

Ingredients you will need:

2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots - small dice

2-3 stalks celery - small dice

1 med-large onion - small dice

1 fresh thyme sprig

1-2 bay leaves - depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper to

Wipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.

**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.

Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.

Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well. Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways.

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Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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Steaming, Hearty Choices Beef Stew With Cumin Seed For That Cold Winter Evening, Or Sunday Afternoon

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:41:00 GMT

What can be said about stew? I remember as a little girl that familiar smell of being in my Grandma's kitchen. I remember the fascination of watching her prepare a meal that did not require much preparation, but it had many different variations of flavor. I could not seem to get enough of it before you could hear the serving spoon clanging on the bottom of an empty pan. My Grandma Gracie is no longer with us, and how I long for her cooking. I decided to go to culinary school to try and become half the cook that she was. I did not get her recipes on paper, so I have to try and create from memory, and mine will be a little more health conscience.

Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish that you can add different herbs, and other vegetables that will make it your own. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the stew meat before I start braising which is a low and slow cooking method. This will help thicken the stew and also give it flavor. I will give you a very detailed set of cooking instructions. This will be an easy to follow recipe without much prep and cooking time in the kitchen. The afternoon will be yours to do with what you wish and dinner will be served on time, and will be a meal that everyone will enjoy.

This recipe has a little different twist to it. I have added cumin seed to this stew. I am sure you are probably wondering why? I love the flavor of cumin, and it has the flavor stamp of Mexican, or as I like to say Texican. I am of course from Texas and I love TEx-Mex food. I thought that I would take my stew recipe and add some new zap to it. The cumin can be omitted if you do not care for the flavor of it, as it is very distinct.

Ingredients list:

3-4 pounds of stew meat cut into bite size cubes

1 1/2 c of all purpose flour

1 Tbsp. of salt

1/2 - 1 tsp of black pepper or to your taste

1/4 c of canola oil

4-6 russet potatoes depending on size you want about 2-3 cups of large diced potatoes, and the skin can be left on if you desire. It will be more rustic.

3 carrots cut thick slices, un-peeled but washed if you like

1 large sweet yellow onion diced

1 small can of sweet corn drained

2-3 cloves of garlic minced

1 cup of red wine your choice I think a good merlot is best, and would be better served with the dish

1 bay leaf

2 1/2 pints of beef stock or beef bouillion and water mixture

1-2 tsp of cumin seed, or you can use ground but use less about 1/2-1 tsp

1 tsp. of chopped cilantro for garnish

Serves 6 - 8

Lets make Stew:

1. Heat your large braising pan or stew pot on med to med high heat.

2. Take your stew meat and season with salt and pepper and dredge/coat it in the flour.

3. If your pan is hot add the oil, and heat the oil for about 20-30 seconds and then add your stew meat and get a good browning on it.

4. Take your wine and add it at this point but do it off of the fire so it will not blaze up on you.

5. Reduce the wine mixture by 1/2 or 3/4 and then add your onions and garlic until they are translucent.

6. Add your carrots, potatoes, beef stock, cumin seed, sweet corn, and bay leaf at this time.

7. Put the lid on your pot and turn down to a simmer. You will simmer for about 1-2 hours or until your carrots are done. When the carrots are done the dish will be fully cooked.

8. When done you can add the cilantro as a garnish if you like to give it the extra added flavor from Texas.

9. Do not forget to remove the bay leaf.

This meal is excellent served with jalepeno cornbread, or a sweet cornbread. I hope that you enjoy this Sunday afternoon stew, or have it on a cold winter night, as I have, and with many friends. It is a handy dish to complete when you would like to spend more time out of the kitchen.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

The Best Little Pasta Dish In Texas, Great Possibilities, And You Can Add Your Own Favorites To It

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:40:00 GMT

Basil pesto is one of the easiest types of sauces to make. There is very little preparation for this sauce and it packs a ton of flavor. There are several different types of basil that you can get at your local market. There is cinnamon basil, Thai basil, lemon basil and Genovese basil just to name a few. Genovese is considered to be one of the best to make pesto the old Italian way, and if it is available it is the one to use. Basil has many medicinal uses as well, but this recipe is for a great flavor addition on your favorite type of pasta. This dish should take less than 30 minutes from start to finish.

You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.

Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.

1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.

2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.

3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.

4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!

5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.

6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.

7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.

8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.

9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.

10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.

I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Pasta Carbonara - A Little Taste Of Italy, Very Simple For You To Prepare At Your Home

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:37:00 GMT

If you are looking for a classic Italian dish then this is the one for you. It is fairly easy for anyone to cook if you just follow the directions. To make it the traditional way you will need to use prosciutto or pancetta which is Italian bacon. I prefer to use good American bacon most of the time just because I like the flavor of our pork products. However if it is going to be the classic Italian dish then the other type of pork fat needs to be used.

Ingredients list: 1 lb of bacon if you are going to prepare the US version, 1/4- 1/2 lb of pancetta or prosciutto, they both have a very strong flavor so use sparingly depending on your tastes. 1 lb of linguine, 2-3 eggs, 1/4-1/3 cup of Italian parsley fresh if available, a really good parmesan cheese grated, salt and fresh ground pepper to taste.

1. Cut your pork products into lard-on strips, or 1/4" strips and then saute/render your pork product that you desire in you dish. You want to get the pieces crisp but not too done. Remove the cooked pork with a slotted spoon and pat dry and hold for later.

2. You will get your water going for your pasta. Follow the instructions on the box for your pasta. Just remember to salt your water. Stir in the pasta and make sure it is fully covered with the water. Cook until done but not overcooked. You will still want some bite to the pasta or al dente- firm to the bite. You can bite into the pasta, look at the center and you will see whether it is done or not by noticing the center. If it is not the same color all the way through then it is still not done. Practice makes perfect on this step. But you will definitely now if it is overcooked, it will be mushy and will fall apart on you.

3. You will first want to have a separate pot of simmering or close to boiling water. You will want to add the eggs to this water only for about 20-30 seconds to kill any bacteria such as salmonella. Remove from the water and rinse and then immediately break into bowl. Beat the eggs very well or thoroughly in a mixing bowl that you can serve this dish in.

4. When the pasta is fully cooked, drain it and try to remove all excess water. Do not rinse!

5. Put the drained pasta into the serving dish with the eggs and toss the pasta into the egg mixture. The heat from the pasta will cook the egg mixture. Just make sure you stir well, but be careful not to cut your pasta.

6. Add your pork products, parsley and cheese at this point and give it another toss. Plate it up, pour yourself and guest some wine, and break bread together.

This is a very classical Italian dish as I stated before. Just take precautions when preparing the egg mixture. And I hope that you enjoy this dish, if you like you can use bacon or sausage and eat for a breakfast meal served with danish or some type of bread. Ciao!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Focaccia Bread - It Is One Of The Staples Of Northern Italian Cuisine

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:35:00 GMT

Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.

List of Ingredients:

For the Herb Oil

1 Cup of Olive Oil
1-2 T Basil chopped
1-2 T Thyme chopped
1-2 T Oregano chopped
1-2 T Rosemary chopped
3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic
1 T of good sea salt or Kosher Salt
1/2 - 1 tsp of cracked Pepper

To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.

Ingredients for the Focaccia Dough:

6 cups of Bread Flour
2-3 tsp of Sea Salt
2 tsp of instant yeast
7 tsp of olive oil
2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast

To make your dough:

Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time. Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp. Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique. After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.

After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust. Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.

Ingredients for the bread before baking:

1/2 - 1 cup of Sun Dried Tomatoes julienne strips
1 cup Parmesan Cheese shredded
1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite

Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over. The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Chef Pogue's Texas Fire Roasted Red Pepper and Tomato Soup - This is a Delicious Recipe

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:35:00 GMT

Ingredients you will need:

1.5 lbs of Red Peppers

l lb Fresh Tomatoes

1 large Onion

4 cloves Garlic

1 tablespoon Tomato paste

1 1/2 quarts Chicken stock

1 teaspoon Fresh Basil

1 pinch of thyme and 1 pinch of oregano

1/2 cup of grated Parmesan Cheese

1 Tablespoon Olive oil

Salt and Pepper T.T. = ( to taste )

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.

You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Chipotle Talipia Taco's, With A Cilantro, Mango Chutney - A Must Try On This Recipe, Great Dish

Chef Shelley Pogue Blog's — Thu, 04 Dec 2008 17:32:00 GMT

Chipotle Tilapia fish taco's with a cilantro, and mango chutney, with a chipotle aioli. Served with black beans and rice.

Ingredients list:

1 lbs of Fresh Tilapia, you can use frozen, if you can't find fresh.
1-2 bunches of fresh Cilantro3
1-2 fresh ripe Mangoes
1/2- 1 fresh Jalapeno
1/2 lime for juice
1 clove of minced garlic paste
1 small Red Onion or a sweet White Onion, the red just gives it a better eye appeal
1 can of Chipotle Peppers in Adobo sauce, check you Hispanic food section at you local grocery store.
3-4 Teaspoons of dried Chipotle chili for a dry rub
1-2 T of Salt and Cracked Pepper for dry rub
1/2-1 tsp of garlic powder for dry rub
1/4-1/2 Cup of Canola oil
1/4 Cup of Mayo
2 Cans of Black Beans, with added fresh garlic about 1-2 cloves ,with salt to taste, and then cooked together for about 10-15 minutes
3-4 Cups of prepared Aborio rice, I like to add Fresh Corn, and Red Bells with some fresh Cilantro and salt.
1 Package of Whole Wheat tortillas, or Flour if you prefer
1 package of Coleslaw mix, it has shredded red cabbage, green cabbage and carrots

Ready the Tilapia for the Dry Rub: First you will make sure the fish is fresh and that it is clear of all bones. You will then make sure the fish is dry of all moisture. Then add the fish to the oil, and remove to a sheet pan. You will take all of the dried spices, and salt and pepper, and mix. You will then get a pan, add your Tilapia and apply a generous coating of the dry rub to your Tilapia. Set the fish aside and let it hang out while you prepare your chutney. You can refrigerate if you think it will take you very long to prepare you chutney, and Chipotle aioli.

Your Mango Chutney: You will remove the skin from your Mango, cut it and remove the pith. You will fine chop the red onion, and mince the garlic. You will also very finely chop the Jalapeno. You can add as much or little of the Jalapeno for desired taste. You will be adding a Chipotle Aioli as the sauce for the taco. It will have some heat to it, so if you want to omit the Jalapeno altogether the taco's will be fine without it.

Chipotle Aioli: If your can of Chipoltle in the Adobo sauce, is a puree you will be a step ahead. If your Chipotle peppers are whole in the can, and in the sauce you will need to puree at this time. No big deal takes 2-3 minutes. After you have the puree you can add half of it to the mayo, and garlic powder, or all of the Chipotle puree at this time. You can add as much or little it just depends on the amount of heat you prefer to you taco's. You just need to make sure you are tasting as you are adding your puree to the mayo to get the desired heat for your palate. A little of this puree goes a long way, and it has a really great flavor. Mix well, and add minced garlic paste and refrigerate.

Preparing the Tilapia: In a med saute pan you will heat over medium to low high heat, add some canola oil. Add the dry rub coated Tilapia and saute quickly, and turn. Do not over cook, it will only take about 2-3 minutes on each side. Take the Tilapia out of the saute pan and let it rest for about 2-3 minutes and start to prepare you plates for food service.

Plating your Tilapia Taco's: Add your serving of rice and beans to the plate. Add 2 tortillas, and add your Chipotle Aioli on the open faces. You can add a little, or a generous portion, it is your preference. You will then add some of the coleslaw mixture on each of the tortillas. Then add the Tilapia, and then the Mango chutney. If you like you can also add some of the black beans as well. You can also add extra cilantro for garnish. I hope that you enjoy these Tilapia taco's they have always been a real hit. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue