Wednesday, October 20, 2010

ANYWHERE CHEF



*COOKING*
- WHATEVER YOU WANT WHERE YOU WANT -
*THE ANYWHERE CHEF*
www.anywherechef.com

Monday, October 4, 2010

Mistral Bistro

In search for that perfect place to dine with a group of friends or a first date?? Mistral is the place to dine! I had the chance to eat there twice and both times blown away by amazing well-portioned food! To top all of that off the service was impeccable! Mistral is truly a place to go while in Boston. 

Be sure to order the grilled Tenderloin of Beef, Bordelaise Style, Roasted Asparagus & Horseradish Whipped Potato, everything melts in your mouth after the first bite. 

                                                

http://www.mistralbistro.com/index3.shtml

Thursday, September 30, 2010

Empty Wine

















Empty Wine

Ever in a loss about what to do with all those empty wine bottles from the night before??? Hop down to a local hardware store or maybe a nice candle shop and buy a few candles to stick in the empty wine bottles. This is cheap and affordable and looks fantastic.

My apartment is full of them!!

Pastitsio


Pastitsio 
Extra Virgin Olive Oil - 2(Tbsp) 
Onion, finely chopped - 1
Garlic Cloves, finely chopped - 2 
Ground Beef - 1-1/2 (IBS) 
Canned Tomatos - 16oz 
Sugar - pinch 
Parsley, Chopped - 2 (Tbsp) 
Marjoram - 1-1/2 (tsp) 
Cinnamon - 1 (tsp) 
Nutmeg, grated - 1/2 (tsp) 
Ground Cloves - 1/4 (tsp) 
Salt & Pepper - to taste 
Pasta - 9 (oz) 
Eggs, beaten - 3     
Plain Yogurt - 1-1/2 (cup)
Feta Cheese, crumbled - 2 (oz) 
Parmesan Cheese, grated           



1) Preheat oven to 375. Heat oil on a saucepan and add onion and garlic. Cook until softened. Add the beef and brown. Drain oil. 
2) Add the tomatoes, sugar, parsley, marjoram, cinnamon, nutmeg, clove, salt, and pepper. Bring to a boil, down to a simmer uncovered for 30 minutes. 
3) Drop pasta into salted boiling water and cook for 4 minutes. Drain. 
4) Assemble bottom with pasta then fill with meat mixture. Top with pasta and pour egg mixture over pasta dish. Sprinkle with parmesan cheese. Cover and bake for 30 minutes. Remove cover and bake for 10 minutes. 


Food of the world by S.Tee 

Thursday, March 18, 2010

Gourmet Mac & Cheese...
















  • Juice of 1 large lemon, divided
  • 2 teaspoons cornstarch
  • 1 clove garlic, halved
  • 1/2 cup chicken broth
  • 1/4 cup vodka
  • 1/8 teaspoons freshly grated nutmeg
  • 3/4 cup grated lowfat Swiss cheese
  • 1/4 cup grated Gruyère
  • 8 ounces small pasta
  • 2 tablespoons  breadcrumbs
  • 1 cup arugula

Heat the oven to 400°F. Pour the lemon juice into a mug or bowl and stir in cornstarch. Rub inside of a saucepan with garlic; cut clove halves into pieces and add to pan. Add broth, kirsch and nutmeg. Bring to a slow boil over medium-high heat. Add cheeses. Reduce heat to medium, stirring until cheese melts, 2 to 3 minutes. (Mixture will separate.) Stir in juice-cornstarch mixture, cooking until sauce comes together, 30 seconds. Stir in pasta and spoon into 8 small ramekins or espresso cups. Top with breadcrumbs; transfer to a baking sheet. Bake, uncovered, until tops bubble, 8 to 10 minutes. Remove from oven; transfer ramekins to a wire rack to cool, 4 to 5 minutes. Toss arugula, remaining lemon juice and pepper in a bowl. Top each mac 'n' cheese with salad.

Chef Charles 


epicurious.com

Wednesday, March 17, 2010

Private Chef Charles

COOKING WHATEVER YOU WANT WHERE YOU WANT

Food is a necessity of life and we all may not have the time to make a proper meal for ourselves or our family, so why not make it easier?

My name is Charles Peed and I am a private chef that is going to take care of you!

Whether you want me in your kitchen or in my own I can have meals prepared for you at your time of convenience. I specialize in simple healthy food. The process and technique is what is important not always the amount of butter you put in it.

For your convenience I have attached my phone number below for you. I   would welcome the opportunity to participate in a personal interview to answer any of your questions and better present my qualifications. Thank you for your time and consideration.


I look forward to speaking with you and making your life a little less complicated.

Sincerely, Chef Charles 


781.690.4797

Tuesday, March 16, 2010

Fennel and Chorizo Strudel

Its been sometime since I last posted, to all my fans out there I am so sorry! I have a new favorite here and it so easy to make everyone will think you pulled and arm and a leg to do this... let them think that. I am going to give you a large portion size for this recipe because you are going to want to have left overs and I mean lots of it, prepare to hit up the gym after you eat this one. :(

YIELD: 10 Servings

5-oz butter, melted
2 shallots, minced
4- oz chorizo, sliced thin, skin off
10- oz fennel bulb, diced
11/2-tbsp tarragon leaves, minced
1/2-tbsp chives, minced
1 egg
7-oz bread crumbs
1-tsp - salt ( to taste)
1/4-tsp ground black pepper (to taste)
6 phyllo dough sheets, thawed


1) Heat about 1-oz of the butter in a saute pan over medium heat. Add the shallots and saute them until that are translucent. Add the chorizo and allow some of the fat to render. Add the fennel and gently cook it until tender it may be necessary to reduce the heat slightly so that the mixture does not burn. Allow the mixture to cool to room temp.

2) Process the mixture to a coarse paste in a food processor.

3) Add the tarragon leaves, chives, egg, and enough bread crumbs to lightly bind the mixture. Adjust seasoning as needed with salt and pepper.

4) Brush each sheet of phyllo dough with melted butter and sprinkle it evenly with light bread crumbs. top this with another sheet of phyllo dough and repeat the process.

5) When the sheets are stacked, place half of the chorizo-fennel mixture down the left side of the dough and roll the sheets over the chorizo-fennel mixture.

6) Brush the top with butte.

7) Repeat with the remaining dough and filling.

8) Chill the strudel for about 30 minutes and score the top on the diagonal to divide each strudel into 10 sections.

9) Bake the strudel at 400F until they are browned, 10 to 15 minutes.

10) Slice and serve.

11) Easiest way to get this recipe down is to just mix it up and then roll it up and bake! This looks like a lot but its really easy.. trust me.

Chef Charles




-The Art and Craft of the Cold Kitchen Garde Manger 3rd edition-

Saturday, February 20, 2010

Breakfast Raspberry Jam Bread Pudding







 I went back to my old favorite Chef Jamie Oliver and tried his "King Pudding" and must say it was a complete success. I thought it to be much better served during breakfast though especially since I used sourdough bread but still this could be used as a great dessert.  This is very simple so go ahead and give it a try.

• 4 eggs, preferably free-range or organic
• 2cups milk
• 4oz fine breadcrumbs (sourdough)
• 8oz sugar
• 4 tablespoons of raspberry jam

Preheat the oven to 300ºF/. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.

Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.

Friday, February 12, 2010

MASCARPONE -PARMESAN POLENTA







So I was recently asked to suggest an easier recipe for polenta, I didn’t find an easier one but I found a tasty one. Polenta is pretty simple so don’t think to hard about it.


I found this recipe in one my favorite cook books “Balthazar”! I just went this last weekend and was blown away again with how amazing all their food is and the atmosphere the restaurant gives. The place is one to experience when in New York.


Ingredients:
2 cups – Chicken Stock
2 cups – whole milk
2 cups – half & half
2 cups – Dry cornmeal polenta
1 stick - unsalted butter (8tbsp)
1 cup – mascarpone
1 cup – grated parmesan cheese
¼ tsp – salt
1/8 tsp – ground black pepper


Procedure:
1)    Bring the stock to a boil in a saucepan. Keep warm over medium heat.
2)    In a medium saucepan, bring the milk and half & half to a foamy simmer ( just before a boil).
3)    Reduce the flame to medium and add the polenta to the foaming milk, stirring constantly till slightly thickened.
4)    When mixture begins to thicken begin adding the hot stock ½ cup at a time. Let polenta completely absorb liquid before adding more.
5)    When all the stock has been added, reduce the flame to low and add the butter, mascarpone, and Parmesan, stirring well to blend.
If mixture is too thick add a bit of milk or stock.
6)    Stir in the Salt and Pepper
7)    Serve immediately or grill
Grilling:
1)    When done making the polenta spread in a buttered casserole dish or sheet pan and refrigerate for at least 4 hours, or overnight.
2)    Cut 3-inch circles from the cooled pan and either pan-fry in 2 tablespoons of oil or grill, lightly brushed with oil

Enjoy, Chef Charles

Thursday, February 11, 2010

TOSCANO RESTAURANT



Ever in the Boston area be sure to check out TOSCANO RESTAURANT and let me know when you do go because I live just down the street.

Located in Boston's prestigious neighborhood of Beacon Hill Toscano Restaurant is a perfect place to wine and dine Italian. I have been there several times and never once had a bad meal or given bad service, this restaurant is truly fantastic. If you do find the chance to go I must recommend you a few things to order. 


Antipasti - Caprese- Imported Bufala Mozzarela - Beefsteak Tomatos -  Basil
Pasta - Linguine Vongole - Count Neck Clams - Tomato- White Wine- herbs
Formaggi - Four Cheese Tasting  
These are just few of many things that I have had at Toscano but these three have really left me a lasting impression. Toscano Restaurant is delicious, simple italian food.


Chef Charles


                

TORTILLA SOUP

I learned this recipe over the holidays by one of my favorite Pastry Chefs Veronica Gomez. 

This recipe is really easy and delicious! 

(1) Tomato's -10 (de-stemmed)
(2) Crushed Tomato Canned - 1
(3) Cilantro - 1 (bunch) 
(4) Onion - 1 (diced) 
(5) Garlic - 10 cloves ( minced) 
(6) Dried Chili Pepper - 1 
(7) Chili Flakes - To Taste
(8) Chicken Stock - 1-qt 

1) Blend together till fine all ten tomato's one at a time. Once blended add in the can of tomato's to give it a higher liquid content. 
2) Add in the bunch of Cilantro cutting off the ends of the stem. 
3) Add the chopped onion and garlic. ( this needs to be chopped prior to adding to the blender as the pieces need to be evenly distributed and give off as much juice as they can immediately)
4) Once the mixture is at a liquid soupy consistency pour the mixture into a large pot and add the dry chili pepper.
5) Bring the mixture to a simmer.( Just barely below the boiling point) 
6) Let the mixture reduce by half.
7) Add the chicken stock to desired consistency, preferably 1-qt 
8) Season with salt and pepper and desired amount of spice with Chili Flakes. 
9) Serve when your table is set and you are ready to eat. ( There is hardly any over cooking you can do at this point) 
10) Enjoy a delicious tortilla soup.

-You may add condiments of 
Sour Cream
Avocado 
Tortilla Chips 
Cheese 
Poached Chicken - boiled in water till done then shred chicken. 


Yours Truly, Chef Charles 

LIME MOUSSE

Pulled this off one of my favorite sites, William-Sonoma has a great recipe for Lime Mousse. 
I myself made a few alterations minor alterations, like adding more lemon juice and zest. 

WILLIAM-SONOMA
Gelatin is an odorless, colorless, tasteless thickener derived from collagen, a protein extracted from the bones, cartilage and tendons of animals. Two forms are available: powdered gelatin, popular with American cooks, and sheet or leaf gelatin, which is commonly used in Europe. Do not confuse powdered gelatin with the sweetened, fruit-flavored gelatin desserts sold in boxes. Both powdered and leaf gelatin must be rehydrated, or allowed to "bloom," in cool water and then melted before they can be added to a recipe.
Ingredients:
1/4 cup water
2 1⁄4 tsp. (1 package) unflavored powdered
gelatin
1 cup granulated sugar
1⁄8 tsp. salt
2 tsp. finely grated lime zest
2⁄3 cup fresh lime juice (about 8 limes)
4 egg yolks
2 cups heavy cream
1⁄4 cup confectioners' sugar
Directions:
Prepare four 4-fl.-oz. ramekins by wrapping each one with a parchment paper collar: Cut a length of parchment paper 2 inches longer than the circumference of a ramekin and at least 5 inches wide. Fold the paper in half lengthwise, wrap it around the outside of the dish so that it extends 2 inches above the rim, and secure with a rubber band.

Prepare an ice bath by partially filling a large bowl or the sink with cold water and ice cubes. 

Pour the water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated sugar, salt, lime zest, lime juice and egg yolks. Place over medium heat and cook, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 to 8 minutes. Do not allow the mixture to boil. Set the saucepan in the ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let stand at room temperature.

In a large bowl, combine the cream and confectioners' sugar. Using a wire whisk or an electric mixer on medium speed, beat until soft peaks form, 4 to 6 minutes. Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth. Pour the mousse into the prepared ramekins, dividing it evenly.

Refrigerate the mousse until it is cold and firm, 2 to 3 hours. Remove it from the refrigerator 20 minutes before serving. To remove the collar, snip the rubber band and gently pull the parchment away from the mousse. Serves 4.

Note: This dish contains egg yolks that may be only partially cooked. They run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume undercooked eggs.
Adapted from Williams-Sonoma Collection Series, Fruit Dessert, by Carolyn Beth Weil (Simon & Schuster, 2004).