Tag Archives: chefuniforms

Chef Gina’s Bruschetta Recipe

Bruschetta is a tasty and easy-to-make dish that can be a great compliment to an Italian entree, a delicious appetizer, or even a platter to serve while entertaining! Our Chef of the month, Gina Sansonia has shared her yummy Bruschetta recipe. Find it below!

Bruschetta

Ingredients

Roma tomatoes – small dice (leave seeds & juice that’s the best part!)

Chopped Basil

Cucina Bambina Extra virgin olive oil

Red onion – small dice (optional)

Salt

Pepper

1 clove of garlic – minced (you can use garlic powder if you don’t have fresh garlic)

1 baguette – thinly sliced on a bias

Directions

1. Lightly brush/drizzle olive oil on bread slices.

2. Season bread with salt and fresh pepper, then toast in the oven to a desired crisp.

3. Set aside and allow to cool.

4. In a separate bowl, mix all the ingredients.(You can do this a day or so in advance for the flavors to marinate together. The longer it sits, the better it tastes).

5. When ready to serve, spoon tomato mixture over your toasted bread. (I use a slotted spoon to ensure the bread isn’t too wet).

6. Spoon a little of the juice on top & garnish with extra basil.

7. Assemble when ready to serve & enjoy!

 

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

 

A Real Thanksgiving Treat From Chef Ace Champion

It’s 8 p.m. on Thanksgiving. The aroma of baked turkey still simmers through the living room. The mashed potatoes, sweet potato casserole and stuffing has already maneuvered itself into leftovers and now sits in the fridge inside a plastic container. The fall inspired tablecloth has been branded with gravy droppings and bread crumbs. Hungry gazes have glazed into satisfied smiles.

You can’t help but think: I couldn’t possibly have another bite. Except…

“What’s for dessert?” You utter the words that everyone is thinking.

Pecan pie? Pumpkin pie? Apple pie? 

Nope. Not this Thanksgiving. Thanks to Chef Ace Champion, we have a mouth-watering treat that is just waiting to be gobbled up at Thanksgiving dinner. It’s not your average pecan pie, it’s Chocolate Bourbon Pecan Pie with White Chocolate Ganache Drizzle. What can we say? There’s always room for dessert.

Chocolate Bourbon Pecan Pie with a White Chocolate Drizzle

Make 1 pie for 8 slice servings

Pie Ingredients:

3 large eggs

1 Cup Dark Brown Sugar – packed

1 Cup Light Corn Syrup

3 tablespoons Southern Comfort – 3 ounces

2 tablespoons Real Butter

1 tablespoon Heavy Whipping Cream – optional

1 teaspoon Vanilla Extract

1 tablespoon All-Purpose Flour

1 teaspoon/a pinch of Salt – Kosher or any Table Salt

1 – 1 1/2 Cups Pecan Halves – Ruff Chopped

3/4 Cup Chocolate Chips – Semi-sweet baking chips/half way melted

1 Pre-Made Pie Shell – to fit a 9″ deep dish pie plate

Drizzle Ingredients:

1 teaspoon Southern Comfort – optional

8 ounces White Chocolate – melted

1 tablespoon Cream – for the right consistency

1 teaspoon Dark Brown Sugar

Instructions for the Chocolate Bourbon Pecan Pie:

1. Roll pre-made pie shell to fit a 9-in. deep-dish pie plate.

2. Transfer pastry to pie plate; trim to 1/2 inch, beyond edge of plate and flute edges.

3. Par-bake the pie shells for 10 minutes on 325 degrees then remove from oven and cool.

4. In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended.

5. Fold in 1 cup pecans and 1/2 cup chocolate chips.

6. Pour filling into crust; sprinkle with remaining pecans and chocolate chips.

7. Bake at 325° for about 1 hour & 15 minutes or until crust is golden brown and filling is puffed and set.

9. Cool completely on a wire rack.

10. Allow the pie to rest for at least 2 hours before cutting.

This is a great make a day ahead pie!

Instructions for the White Chocolate Ganache:

1. In a double broiler, add the cream and Southern Comfort and allow cooking for about 2 minutes on a steady medium high heat.

2. Add the chocolate chips in a few at a time to allow them to melt nicely with the cream and whiskey.

3. Cook until all chocolate is melted and you have a smooth consistency in your sauce.

4. Note if the sauce is too light, add more chips and if it’s too thick, line it out with a little cream or whiskey.

Presentation: Place a slice of pie on a small plate and top with pecans and drizzle.

Enjoy this delicious dessert!

Chef Morghan’s Banana Bread Recipe

Whether it’s for breakfast, brunch or dessert, Chef Morghan’s Banana Bread is sure to satisfy your sweet tooth! Find her recipe below, and savor the flavor!

Banana Bread

Ingredients

1 1/4 cup AP flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 cup butter

1 cup sugar

1 TBS Vanilla

2 eggs

3 very ripe bananas

Directions

1. Heat oven to 350°F and grease a loaf pan.

2. Mash and beat together eggs and bananas.

3. Add the vanilla, the butter and sugar, and combine.

4. Sift together flour, salt, baking powder, and cinnamon.

5. Add dry ingredients to the wet mixture.

6. Do not over-mix!

7. Pour batter into prepared pan.

8. Cook in the oven for 50 minutes or until a fork comes out clean.

*Note: Let banana bread cool for about 15 minutes before removing from pan.

Tip: Add a sprinkle of brown sugar on top of the batter before putting in the oven for an extra sweet crunchy top.

You may also add any nuts or chocolate to this recipe if you’d like.

 

Connect with our October Chef of the Month:

Get Her Look!

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

November 2017 Chef of the Month Jonathan Scinto

 

Introducing our November Chef of the Month, Jonathan Scinto! Scinto is a Private Chef & TV Personality born in Queens, New York. Notably featured on “MasterChef,” “Rooftop Chopped,” and “Iron Chef Showdown,” to name a few. Currently,  Jonathan is the owner of Chef Jonathan’s Private Parties & Events and lives on Long Island with his wife and their 3 daughters.

 

1. Birthplace:

Queens, NY

2. Where do you work and where are you based?

I work all over the United States as a Private Chef. I am based on Long Island, NY in a mid-size town called North Bellmore.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My Ninja Food Processor, my Chef Knife from Kayne Custom Knives, Chicago Cutlery Knives, my Plating Spoons from Chef Spoons and Plating Gold Tweezers from TrueCooks.

4. What advice would you offer for aspiring chefs?

Stay humble and dedicated, don’t let rejection and negativity get in the way of your culinary goals.

5. What is one culinary tip every chef should know and perfect?

Only use recipes as a tool for research, don’t be afraid to think outside the box to create your own cuisine.

6. What features are important to you when selecting your Chef outfit?

Comfort and styling.

7. Favorite ingredient to work with?

Fresh Herbs and Spices

8. Favorite City to dine out in?

NYC.

9. Best Dish you have ever made?

Hard to narrow it down to one, but I like to cook Italian comfort food with Asian Influences. I’m doing a cuisine I invented called “Itasian”, which was first introduced at the Food Network Rooftop “Chopped.”

10. Place you eat most often on your days off?

My local pizza place called Calabria Pizza

11. Who do you enjoy cooking for?

Family and Friends.

12. What is currently on your DVR or Netflix queue?

Mind of a Chef, anything Disney, Marvel movies, and classic TV shows from the 50s-90s.

Connect with Our November Chef of the Month:

Website: https://chefjonathans.wixsite.com/jonathanscinto

Instagram: @chefjonathans

Facebook: @ChefJonathanS

October 2017 Chef of the Month Eddie G

Introducing our October Chef of the Month Edward Gallagher III aka Chef Eddie G! Chef Eddie is an American Chef, author, TV personality, born and raised in New York City. His long list of accomplishments includes being an alumnus of Johnson & Wales University of Culinary Arts, owning five restaurants, and cooking in the last eight NFL Super Bowls! Read more below about Chef Eddie G and we’re beyond honored to welcome him to the ChefUniforms family!

 

1. Birthplace:

Manhattan, NYC

2. Where do you work and where are you based?

I have been fortunate to travel and cook, filming my experiences for the last 10 years. I would say New York would be home base.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite tool in the kitchen is probably an emulsion blender, but great knives and sauté pans are important as well.

4. What advice would you offer for aspiring chefs?

I tell everyone who is interested in becoming a cook and eventually a Chef that the business is tough, with long hours, but is the most amazing experience to nourish and please other humans with great fresh ingredients.

5. What is one culinary tip every chef should know and perfect?

Tips that every cook or chef should know is number one, clean as you go and number two learn correct temperatures of meats and fish and how to pan sear an item.

6. What features are important to you when selecting your Chef outfit?

The most important feature when selecting a Chef outfit would be comfort, it’s very important to be comfortable in clothes you are in 12 hours a day most of the time warm environments.

7. Favorite ingredient to work with?

My favorite ingredient would be things I find as I travel, food items indigenous to the area I’m at, Southern Spain has a ‘Roff Tomato’ that I loved cooking with, in Haiti the diri ak djon djon mushroom was amazing to cook with as well. Siracha would be the easy answer.

8. Favorite City to dine out in?

Wow so many, Barcelona Spain – wine & tapas, Negril Jamaica – Jerk Chicken & Red Stripe or Minsk Belarus for draniki & vodka.

9. Best Dish you have ever made?

Best dish I ever made would be Cajun Catfish with a Shrimp Cous Cous and charred asparagus, my mom & dad loved it!

10. Place you eat most often on your days off?

Ah, the place I eat most often would probably be local fresh sushi or pizza.

11. Who would you like to cook for? 

I have been so lucky to cook for so many pro athletes, celebrities and actors but the people I love to cook for are my friends and family and anyone who needs a meal. I try to do volunteer work whenever I’m free and there is nothing like cooking food for someone that needs nourishment.

12. What is currently on your DVR or Netflix queue?

Other than sports, I don’t spend much time watching TV.

Connect with Our October Chef of the Month:

Website: http://www.chefeddieg.com/

Instagram: @chefeddieg

Twitter: @EddieGChef

Chef Michelle’s Rich Trini Rum Cake

fruitake.jpgThis cake is very popular in the Caribbean and especially in Trinidad, where it’s been the traditional flavor for wedding cakes for many years! It lasts very long when stored in an airtight container, so cakes weighed a ton! Recently, however, mainly the top tier is kept with traditional rum cake. It is a cherished treat for Christmas time, for all the office parties and family get-togethers, and given even as presents. It can be decorated with candied fruits, glazed with royal icing, and very good when covered with fondant.

Ingredients for Cake Mix:

454g butter

1 cup all-purpose flour

1 cup brown sugar

2 tsp almond essence

2 tsp baking powder

6 eggs or 3 cups apple sauce

2 cups browning

1/4 cup candied orange peel

2 tsp cinnamon

2 tsp nutmeg

*2 cups pureed fruit mix

1 cup rum (leave out if you don’t want alcohol)

Ingredients for Fruit Mix:

Prepare in advance by marinating in 6 cups cherry brandy (use a berry juice if you want to keep it free of alcohol).

1 lb currants

1 lb raisins

1 lb cherries

1 lb prunes

Directions:

1. Sift all the dry ingredients together.

2. Cream butter and brown sugar, then slowly add eggs.

3. With the mixer on medium speed, add dry ingredients in 4 parts until fully blended. Do not overbeat.

4. Add the browning and the fruit puree mix, fold in with a spatula.

5. Pour into a greased and floured 8” tin about ¾ full. Bake at 250F for about 1 ½ hours. It will still be moist when a stick is inserted, but the sides will aleady start to release from the pan.

6. Pour the cup of rum and cover with aluminum foil until it cools.

This cake tastes better as it ages, and you can continue to moisten with extra rum as desired. Also served very nicely with a brown butter rum sauce and a scoop of homemade coconut ice-cream!

Connect with Our September Chef of the Month:

Website: BakeryTreatz

Instagram: @bakerytreatz

Chef John Offerdahl’s Ultimate Stuffed Inside LineBurger

Offerdahl's Recipe Pic.jpgWe’re so excited to share another excellent recipe with you! Presenting, our Chef of the Month, John Offerdahl’s signature Ultimate Stuffed Inside LineBurger recipe! There is no time like Summer to start up the grill and cook some amazing burgers. This mouth-watering burger is a must-try Summer recipe that will rock your grill!

Ingredients: 

2 lbs Ground Chuck or Sirloin

2 T. Mustard

7 oz. Taco Chips, finely crushed

1/2 tsp. Garlic Salt

1 Egg

1/4 tsp. Pepper

8 oz. Sliced Cheddar or Monterey Jack cheese

1 Ripe Tomato, sliced and seasoned with Lemon Pepper

1/2 Red Onion, thinly sliced

1/2 cup Dill or Sweet Pickle, sliced

1/4 cup Black or Green Olives, sliced

1/4 cup Melted Butter

1 T. Chili Powder

Directions: 

John Recipe 1.PNG

Stay connected with our July Chef of the Month:

Website: http://www.offerdahls.com/

Instagram: @johnofferdahl

Twitter: @GridironGriller

Chefuniforms.com’s First International Chef of the Month- Ana Birac

Congratulations to Chef Ana Birac- our September 2016 Chef of the Month! She is Chefuniforms.com first featured International Chef. All the way from Croatia, Chef Birac was almost as excited as we were to have her as our September 2016 Chef. Read below to learn more about her life cooking across the globe and stay tuned for some awesome recipes she sent us for you to check out!

ana-picture-with-staff

  1. Birthplace:

I WAS BORN ON JULY 31ST, 1991 IN ZAGREB, CROATIA.

  1. Where do you work and where are you based?

I WORK IN ROVINJ – ISTRIA ON THE CROATIAN ADRIATIC COAST, WHERE I ALSO LIVE AT THE MOMENT. I’M BASED AT THE A LA CARTE RESTAURANT IN THE OLEANDER HOTEL– THAT IS BASED BETWEEN SOME OF THE BEST HOTELS IN THE WORLD: MONTE MULLINI (NO.1 IN THE WORLD), LOND (NO.3 IN THE WORLD) AND EDEN.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

MY FAVORITE KITCHEN TOOLS ARE: A SHARP KNIFE, GOOD TWEEZERS AND A THERMOMIXER.

  1. What is your sharpest sense out of all the 5 senses?

TASTE, MOST DEFINITELY.

  1. What advice would you offer for aspiring chefs?

DON’T EVER LOSE MOTIVATION. BEING A CHEF IS THE BEST JOB EVER BECAUSE THERE ARE A MILLION WAYS TO SURPRISE PEOPLE, MAKE THEM FEEL ENCHANTED, HAPPY AND SATISFIED. YOU CAN CREATE YOUR OWN COLORFUL LITTLE WORLD MADE OF INGREDIENTS.

  1. What is one culinary tip every chef should know and perfect?

A SHARP KNIFE AND AN ENDLESS IMAGINATION ARE YOUR BEST FRIENDS IN THE KITCHEN. AND OF COURSE, A TOUCH OF LOVE AND CRAZINESS.

  1. What does good food mean to you?

FOR ME GOOD FOOD IS MADE WITH LOVE. IT DOES NOT NECESSARILY MEAN EXPENSIVE AND NUMEROUS INGREDIENTS. YOU JUST NEED TO PREPARE IT WITH LOVE AND PASSION, YOU NEED TO GIVE YOURSELF TO THAT DISH.

  1. What trends do you see emerging in the near future?

UNFORTUNATELY, IT SEEMS THAT TECHNOLOGY IS TAKING OVER THE KITCHENS AND REPLACING CHEFS. BUT AS LONG AS THERE ARE YOUNG CHEFS TRYING TO BEAT THE MACHINES, I SEE A LOT OF NEW VEGETABLES, SPICES AND PLANTS ENTERING THE KITCHEN SCENE.

  1. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

THE MOST IMPORTANT THING FOR ME IS THAT MY CHEF COAT IS COMFORTABLE. AS AN EXECUTIVE CHEF, I SPEND 15 HOURS PER DAY IN THE KITCHEN WEARING MY UNIFORM. IT HAS TO BE LIGHT AND COMFY, BUT ALSO I LIKE IT TO BE A LITTLE FUNKY – WHETHER IS IT COLORFUL, WITH DOTS, WITH SOME PICS OR SOMETHING LIKE THAT. I ALSO PREFER LITTLE POCKETS ON MY LEFT UPPER ARM TO KEEP MY PEN, TWEEZER AND SPOON.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?skull-pants-image

MY GO – TO CHEF OUTFIT DEFINITELY MEANS PANTS AND COATS. APRONS HERE AND THERE, HATS (I HATE TO ADMIT IT, BUT ONLY WHEN HEALTH INSPECTOR COMES J ) AND GOOD SHOES.

  1. Favorite ingredient to work with?

MY FAVORITE INGREDIENTS TO WORK WITH ARE VEGETABLES (NO ONE SPECIFICALLY), BUT BEFORE EVERYTHING I ADORE THYME!

  1. Favorite City to dine out in?

I DON’T REALLY HAVE FAVORITE CITY TO DINE OUT IN. IN GENERAL, IN CROATIA THAT WOULD PROBABLY BE ZAGREB. FOR ME THAT IS MY LIVING TOWN  – ROVINJ. BUT DON’T GO OUT TO A RESTAURANT, GO TO YOUR FRIENDS HOME AND ASK THEIR GRANDMA TO COOK FOR YOU. YOU’LL HAVE THE BEST DINNER EVER!

  1. Best Dish you have ever made?

HOME MADE “ŠTRUKLI” FILLED WITH SQUID RAGOUT, DRIED TOMATO AND MOTAR SAUCE

 Place you eat most often on your days off?

BEACH OR WOODS – IT’S IMPORTANT THAT IT IS IN THE OUTDOORS AND WITH FRESH INGREDIENTS.

 Person you would most like to cook for?

FOR ALL MY FRIENDS AND PEOPLE THAT HAVE BEEN SUPPORTING ME DURING THIS WHOLE PROCCESS OF BECOMING AN EXECUTIVE CHEF.

ALSO FOR ALL THE PEOPLE THAT MEAN SOMETHING TO ME IN MY LIFE.

FROM CELEBRITY CHEFS: GRANT ACATZ – OF COURSE, RENE REDZEPI, ALEX ATALA AND

ANDONI LUIS ADURIZ.

  1. What made you decide to become a chef?

LOVE FOR THE INGREDIENTS, LOVE FOR THE FOOD, LOVE FOR THE JOB, LOVE FOR THE UNIFORM.

I’M TELLING YOU – THE BEST JOB EVER!

THERE ARE NO LIMITS, THE IMAGINATION IS ENDLESS, COLOR YOUR PLATES AND MAKE THEM LOOK DIFFERENT AND PERFECT EVERY SINGLE TIME.

  1. What is new on your DVR?

THERE’S PRETTY MUCH NOTHING AND EVERYTHING NEW ON MY DVR! YEAH, FUNNY SENTENCE, I KNOW.

WELL, LET ME PUT IT THIS WAY: I AM TRYING TO DO SOMETHING NEW EVERY DAY. SOMETIMES IT WORKS AND I GET COMMENDATION AND SOMETIMES I JUST… DO SOMETHING WRONG AND EVERYTHING GOES DOWN THE TOILET.

BUT I NEVER GIVE UP AND ALWAYS KEEP POSITIVE, SO THERE IS USUALLY SOMETHING GOOD TO TAKE A LOOK AT.

Come back next week for a new recipe from Chef Ana Birac!

Chef Dakota Soifer’s Harissa Recipe

Our Chef of the Month Dakota Soifer has shared another great recipe with us! You can use his Harissa as a great grilling marinade, add it to yogurt or aioli for a great dipping sauce, or even use it on its own as a vibrant condiment.

Ingredients:

meat

2 C Seeded & roughly chopped fresh fresno chilies

6 Cloves garlic

2t Tomato paste

1/2 C Pequillo peppers

1T Cumin

1T Coriander

1T Black cumin

2t Hot smoked paprika

1t Salt

2T Olive oil

Directions:

Toast the spices until fragrant and grind finely.  Put the chilies, garlic, salt and half the spices into a food processor. Let the processor run for a few minutes stopping it every now and then to scrape the sides down. You are trying to achieve a very smooth, almost liquid-y consistency. This will probably take longer than expected, be patient.  A well pureed base will ensure a successful Harissa.  Once pureed, add in the tomato paste & peppers along with the rest of spices.  Stir in the olive oil by hand, you don’t want an emulsion.  This will keep for a few weeks in the fridge, just pour a very thin layer of oil on the top to protect from oxidization, between uses.

Enjoy!

Chef Dakota Soifer’s Oyster Mushrooms with Sherry Recipe

oyster mushrooms image

Oyster mushrooms with Sherry.

At the cafe we love sherries and were always looking for a way to get people to drink more of it.  This dish, while great on its own, is a great showcase of how fun pairing sherry with food is.  We encourage you to check it out.

Ingredients:

½ lb oyster mushrooms

2T Olive oil

6 cloves garlic, thinly sliced

1T (heaping) picked fresh thyme leaves

Salt

Black pepper

1/4c mushroom or vegetable stock

1T butter

1T fine sherry

Great EVOO

Directions:

Trim the woody root off the oyster mushrooms, saving them for mushroom stock.

In a thick bottomed pan with enough space to accommodate all of the mushrooms in a single layer, heat the 2T of olive oil over a high heat.  It is really important that the mushrooms aren’t overcrowded when they cook or the will steam rather than sear, muting the flavors & mushing the texture.

When the oil is simmering and almost smoking, dump the mushrooms in.  Don’t stir them right away let them sit & cook nicely for a moment.  Just stir once in a while. Think of it more as searing little steaks than stirring vegetables up in a pan.  Using this technique will help you take advantage of the mushroom’s unique texture and give the dish more character.

After 3 to 4 minutes and the mushrooms are browning nicely, stir in the butter, garlic and Thyme.  Once the garlic turns golden and the Thyme has become very aromatic, stir in the stock and season with salt and freshly cracked pepper.  After the stock reduces and become a thick flavorful sauce, add in a nice splash of the sherry, careful not to flame it, return to the heat for a few more seconds and you’re done!

Serve over soft polenta, or on grilled bread rubbed with garlic and drizzled with some great extra virgin olive oil.

Enjoy!

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