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Chef Adriana’s Roman Artichokes Recipe

by UA on October 16, 2019 in Uncategorized

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Fresh artichokes are a delicious and often underrated food. Its preparation is simple and easy to make, making it a great healthy choice. Our October Chef of the Month, Adriana, has shared with us her Roman Artichokes Recipe. Find it below!

Serves: 2

Ingredients

4 Baby or 2 medium sized artichokes
2 Tablespoons of white wine (optional)
2 Tablespoons of chopped mint
2 Tablespoons of olive oil
2 Garlic cloves
2 Lemons
Salt and pepper to taste

Directions

Squeeze the juice of 1 lemon into a medium size salad bowl and set aside.
Remove the outer layers of your artichokes until you start to see the leaves turn yellow.
Discard the leaves and soak your artichokes in the lemon water.
One by one, remove each artichoke from the water and cut the very top green part of it off, as it is not edible.
Next, you want to skin the stem and cut off any green pieces left around the base of your artichoke (heart). At this point they should look more or less like a lollipop (see photo).
You will then place your cleaned artichokes in a pot with enough water to cover them, along with the olive oil, the juice of the other lemon, the 2 peeled garlic cloves, the wine and chopped mint. Add a bit of salt and pepper to taste.
Cover your pot with aluminum foil and cook the artichokes for at least 45 minutes. Check them by poking them in the heart with a fork so see if they are soft enough (they should be very soft).
It might take up to 2 hours to cook depending on the size of the artichokes. Serve with a bit of the water you cooked them in. You can add a bit more olive oil and lemon when you serve them.

Tip: Try to find baby artichokes as they only take 45 minutes to cook and the choke is not spiky yet. The bigger artichokes have a spikier center that takes a very long time to cook (approx. 2 hours). You can see the video on how to peel an artichoke in my YouTube channel (Cooking with Adriana).

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Adriana’s Avocado Risotto Recipe

by UA on October 8, 2019 in Uncategorized

Eating healthy (and delicious) just got so much easier! Our October Chef of the Month, Chef Adriana, has shared her famous Avocado Risotto recipe. This vegan & plant-based recipe is guaranteed to delight & is a great alternative for those who want to partake in cleaner eating or simply try something new! Find the recipe below:

Serves: 2

Ingredients

1.5 Cups of Arborio rice
2 Cups of vegetable broth
1 Cup of avocado puree (do it with a blender)
1 Tablespoon of minced shallots
½ Cup of coconut milk
2 Tablespoons of nutritional yeast
½ Cup of vegan butter (Miyokos preferred)
1/3 Cup of glass of white wine
1 Tablespoon of chopped cilantro
2 Tablespoons of olive oil
Salt and pepper to taste

Directions

In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
Sauté until golden and then add a cup of vegetable broth.
While the broth is boiling, add the Arborio rice and white wine.
Stir adding more broth so that the rice never dries up.
Add the coconut milk, nutritional yeast, vegan butter and cilantro and keep on stirring until the rice is al dente and creamy enough (this should take 15-20 minutes), then add the avocado puree and chopped cilantro.
Serve topped with some cilantro for decoration.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

October 2019 Chef of the Month- Adriana Londono

by UA on October 3, 2019 in Uncategorized

Get Her Look!

As October rolls around, not only are we pumped for delicious fall recipes, but we’re so excited to introduce our October Chef of the Month- Adriana Londono! Chef Adriana was born in Colombia & now resides/works in sunny Los Angeles and Valle de Guadalupe in Mexico. She is a private, holistic chef that is constantly creating innovative, healthy and plant-based recipes. From Avocado Risotto to Avocado Chocolate Mousse, her creativity and passion for food is inspirational. Find her story below!

1. Where were you born?
Colombia

2. Where do you work and where are you based?
Los Angeles and Valle de Guadalupe (Mexico’s wine country). I am a holistic private chef.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My tomato peeler. As a plant-based chef, there are so many vegetables to peel and the tomato peeler makes life quite easy.

4. What is your sharpest sense out of all the 5 senses?
Smell!

5. What advice would you offer for aspiring chefs?
Stick to your ideals when it comes to cooking. You want to be able to cook with the ingredients you love so that you can enjoy the process and offer your best creations.

6. What is one culinary tip every chef should know and perfect?
Pickling! Pickled vegetables compliment a dish very nicely, whether it is plant-based or not.

7. What does good food mean to you?
Healthy, holistic with fantastic flavor.

8. What features are important to you when selecting your chef outfit?
I am a girl, so I want to make sure my waist is highlighted and I also avoid white as I work a lot with beets, avocados and chocolate… hehe.

9. Favorite ingredient to work with?
I am obsessed now with cassava flour. It is an amazing substitute for wheat flour as it has some elasticity which is similar to gluten. I bake with it, make pizza crusts, tortillas, cookies, etc.

10. Favorite City to dine out in?
Los Angeles. Amazing plant-based restaurants there: Café gratitude, Plant food + Wine, Crossroads and Gracias Madre.

11. Best Dish you have ever made?
Mmm… that is a hard one, but the one that surprised me the most and is high up on my list is avocado risotto.

12. What do you like to eat most often on your days off?
Vegan pizza!

13. Person you would most like to cook for?
My boyfriend- he is my biggest fan and supporter.

14. What made you decide to become a chef?
At 28 I was diagnosed with a chronic illness called Meniere’s disease. Due to that, I couldn’t go out to restaurants anymore as I had to follow a low sodium diet and since I loved to eat amazing food, I started to cook it for myself and got really good at it.
I never had training of any sort but having lived in Italy and France helped me develop a sophisticated palette.

5 years ago, I decided to give plant-based cooking a chance and I am so enamored by it. I have so much more fun with it than I ever did using animal products. I feel challenged every day and feel very satisfied when I create new dishes that feel, taste and are real food without having to have hurt any animal in the process.

The world of plants is so vast and exciting; I am now learning to incorporate into my dishes many edible flowers, a succulent plant here in Mexico called Salicornia, vegan cheeses and butters, microgreens of all sorts and all kinds of non-gluten flours. Cooking has never been more fun!

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Does Your Chef Footwear Stand the Heat?

by UA on October 2, 2019 in Uncategorized

Chefs, cooks and restaurant professionals are expected to work long hours & shifts on their feet. So, while chefs are whipping up delicious meals, their feet are taking plenty of heat.

What is the best remedy to prevent an aching foot? How can one be prepared to be comfortable and not feel the burn on their heels? Here at ChefUniforms, we have created a guide to help you find your Chef Shoes soul mate, and while your food is on fire, your feet don’t have to be!

What to Look For

It’s important to remember that different shoes have different purposes. A restaurant professional that is often by water (for example, roles that require dish-washing) may need a slip resistant shoe, while the professional that works with heavy appliances may need a pair with additional protection (think toe caps). Keep in mind to always comply with safety regulations in order to stay as safe as possible in the kitchen.

Different Types of Shoes for Chefs

Sneakers/ Athletic Footwear

Athletic footwear are often designed for specific activities such as walking, jogging and running. Running shoes can be useful for the professional who is constantly moving around. A running shoe has shock absorption that protects the front of your feet which can ease up on individuals standing on a hard floor. If you choose athletic footwear, make sure that they comply with your building’s/restaurant’s requirements and guidelines. Different places may have rules about sneakers being slip resistant or certain rules about laces.

The New Balance Black 608v5 that is available for both men and women features a foam collar, a heel with cushioning and compression resistance and aids in absorbing impact. These shoes are also slip resistant!

Clogs

Clogs can be a popular choice due to their arch and heel support. The shoes usually feature thick soles for support that can absorb pressure from standing on a hard floor. In some instances, this may be a good fit when standing on your feet long periods of time. Clogs are also lightweight and comfortable.

The Klogs Boca Unisex Closed Back Clogs offer a molded toe grip that allow for better stability. They are slip resistant and lightweight!

Crocs

Crocs usually include an enclosed toe design that can protect chef’s feet from hazardous objects that can be found in the restaurant and in the workplace. Easy to wear, easy to clean and long-lasting, the Croc is often a favorite among chefs.

The Crocs™ Bistro Unisex Closed Toe Clogs feature a heel strap, an enclosed toe design and an orthodontic foot bed. These shoes are also slip resistant and waterproof- perfect for the kitchen!

Everyone’s role in the restaurant industry is different, and that’s why at ChefUniforms, we like to present variety for our customers. Whether your main role requires slip resistant shoes, or a well ventilated pair- we want to make sure you are ready to look and feel your best always!

CHEF ABYSSINIA’S LOBSTER TOSTADA RECIPE

by UA on September 19, 2019 in Uncategorized

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When in doubt, go for the Tostada! Chef Abyssinia, our talented September Chef of the Month has shared with us her Lobster Tostada Recipe. Tangy, sweet & fresh, this dish is ideal for any occasion. Get it below!

Poached Lobster w/ chipotle aioli & mango salsa served on a crispy tostada shell w/ guacamole

Yield: 4 servings
Total Time: 20 minutes

Ingredients

Poached Lobster

4 Small lobster tails
Salt & Pepper
1 Bay Leaf

Guacamole

2 Small ripe avocados
1 Plum tomato, small diced
½ Bunch cilantro, chopped
½ Jalapeño, seeded & minced
½ Small red onion, small diced
1 Lime for juice

Mango Salsa

1 Ripe mango, peeled & small diced
1 Red bell pepper, small diced
½ Small red onion, small diced
½ Lemon for juice
1 Pinch salt & pepper
¼ Bunch cilantro, chopped
½ Jalapeño, seeded & minced

Chipotle Aioli

¼ c mayonnaise
1 tbsp chipotle in adobo, diced
½ Lemon for juice
1 Pinch salt & pepper

Tostada Shell

1 Bag of tortilla tostada shells-store brand tortilla chip cups
OR 4 corn tortillas to deep-fry
2 tbsp Honey

Directions

Poached Lobster

Bring a medium pot of water to a boil, add bay leave, salt & pepper to flavor water.
Poach lobster tail 3-5 min until cooked, when done place in ice bath or cold water to cool.
Remove lobster tail from shell & small dice, set aside in cooler.
In a small bowl, mix chipotle, mayo, lemon juice, salt & pepper to taste.
Add diced lobster tail to the chipotle aioli mixture & place back into cooler.

Mango Salsa

In a small bowl mix diced mango, diced red onion, diced red pepper, chopped cilantro, honey, lemon juice & salt & pepper to taste, set aside.

Guacamole

In a small bowl mash avocado using clean hands or fork, add in chopped cilantro, diced tomato, minced jalapeño, juice of 1 lime, salt & pepper to taste.

Tostada

Store brand tortilla shells, open bag & relax.
To make your own tostada, heat a medium size frying pan w/ about 1 cup of oil. When oil is hot place corn tortilla in oil, frying one tortilla at a time for about 30 sec – 1 min. When tortilla is crispy, place on a tray with paper towel & sprinkle with salt.

Assembly

To assemble add 1 scoop of guacamole to the tortilla chip, top with lobster mixture & then garnish with mango salsa. Enjoy!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

Chef Abyssinia’s Red Wine Poached Pear Recipe

by UA on September 10, 2019 in Uncategorized

PEAR

Treat yourself to a delicious & fruity dessert with Chef Abyssinia’s Red Wine Poached Pear Recipe! This dish can be served either hot or cold & is guaranteed to satisfy your tastebuds! Get the recipe below.

Spiced red wine poached pear w/ spiced reduction & vanilla bean ice-cream

Yield: 4 servings
Prep: 10 min
Cook: 1hr 30min
Rest: 2 hrs

Ingredients

½ bottle dry red wine
2 cups water
1 ½ cups sugar
3 tbsp additional sugar
2 cloves
1 cinnamon stick
1 orange zested + orange juice
1 tbsp vanilla
4 pears, peeled, keep the stem on
Fresh Mint leaves for garnish

Directions

Combine all ingredients to a medium pot & let simmer on med-low heat for 1 hour.
Continue to turn your pears every 15 minutes to ensure your pears are poaching evenly.
Turn off heat after 1 hour, keep covered and allow pears to sit for 30 minutes until warm.
When pears have cooled down, place them in the fridge & allow them to chill in poaching liquid for 2 hours or more. It is not necessary, but you may let them sit overnight.
Before you serve your pears, remove 1 ½ cups of poaching liquid from your pears & add it to a small sauce pan, add ½ cup of sugar & cook on med-low heat for 5-7 minutes, allow poaching liquid to reduce down into a syrup, this is your reduction.
To serve, scoop vanilla ice-cream into a bowl, top with a poached pear, drizzle with spiced reduction & garnish with mint.
Enjoy!

Note:

Serve poached pears as you’d prefer; warm or cold. I prefer them warm over the cold vanilla ice-cream. To re-heat pears, place the pot back on the stove on medium heat for about 10 minutes.

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

September 2019 Chef of the Month- Abyssinia Campbell

by UA on September 5, 2019 in Uncategorized

We’re happy to introduce our September 2019 Chef of the Month- Abyssinia Campbell! Chef Abyssinia was born in New York, grew up in Florida and now works and resides in New York. She is the proud owner of Chef Abyssinia LLC , a Personal Chef & Catering company that provides services to New York, New Jersey, Hamptons and parts of Connecticut! As a child, Chef Abyssinia has always enjoyed cooking and she now views it as her own form of art. Read her story below!

1. Where were you born?
I was born in New Rochelle and partly raised in Mount Vernon, New York until I moved to Florida where I attended middle school, high school & college.

2. Where do you work and where are you based?
I am the owner of Chef Abyssinia LLC a Personal Chef & Catering company business based in New York. My team & I provide services to New York, New Jersey, Hamptons & parts of Connecticut. We also travel, most frequently to Florida. The services that we offer are catered events of all sizes, private dining experiences, meal prep & cooking classes!

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool has got to be my taste buds, without them I wouldn’t be able to create these amazingly tasty dishes. Following my taste buds, I would say my hands, they do all the work.

4. What is your sharpest sense out of all the 5 senses?
I would say that my sharpest sense out of all five senses would be my taste, I can taste a dish and name most of the ingredients that it consists of.

5. What advice would you offer for aspiring chefs?
My advice to aspiring chefs is to remain humble and don’t stop learning. Don’t be afraid to ask questions and don’t give up because anything is possible.

6. What is one culinary tip every chef should know and perfect?
This is a tough question. One thing every chef should perfect is presentation- you want your dishes to look just as good as they taste.

7. What does good food mean to you?
Good food to me consists of quality ingredients & great flavor. It doesn’t matter how much it costs really, you can overpay for a crappy meal & underpay for a crappy meal, but when it’s good it’s good and that shows that value of the dish, not the $ signs in front of it.

8. What features are important to you when selecting your chef outfit?
When selecting a chef outfit, I like to look sleek, professional & most importantly feel comfortable. Safety is also another factor, something that will protect me from a burn but will not make me burn up in a hot kitchen.

9. Favorite ingredient to work with?
My favorite ingredient to work with are vegetables. You can do so much with them. From vegetables to herbs to fruit, all things that come from the earth. They add flavor, texture, color, aromatics, health benefits, you name it! That’s why you will always find them in my pantry. I had a client recently who hired me for a dinner party. One of the guests was an older gentleman. The first course was a full-on vegetable course. Everyone enjoyed it, the wife of the older gentleman came to me and said “Wow, that was good. My husband hates cauliflower, but he loved it!” One thing for sure, that’s an amazing feeling, but that goes to show how you can manipulate & master the fruit of the earth. I’m strongly considering becoming a vegan chef.

10. Favorite City to dine out in?
My favorite city to dine out in would have to be Manhattan, New York because there is a large diverse culture in the city. You can find a wide range of cuisines here in New York, no matter your budget, you will find a gem in the city if you look for it.

11. Best Dish you have ever made?
This is really hard to say because I am always making new dishes and I don’t always write them down, sometimes I just go with the flow of things and work with whatever ingredients I have on hand. As I am writing this, I am thinking of about 3 different dishes I made several months a part that I thought were extremely good. I’m going to go with one of the more recent dishes, Mediterranean roasted chicken with tri-color lentils & spiced butternut squash.

12. What you like to eat most often on your days off?
On my days off sometimes, I don’t even like to cook for myself, after being in the kitchen all week I don’t cook lavish meals for myself that often. I eat loads of fruits & vegetables. My favorite food is Caribbean food, I love Ackee & salt fish with sweet plantains & fried dumplings. I also love corn meal porridge for breakfast which is also Caribbean. I have a huge sweet tooth that I didn’t have growing up, now I crave pastries & fresh baked cookies all the time lol, it’s hard but I try to stay away from too many sweets.

14. What made you decide to become a chef?
I have been cooking since I was very young, I always liked it. I liked the idea of creating things in the kitchen. One of my favorite subjects in elementary school was art. I really enjoy being able to create & I feel like when I am cooking, that is when my creativity comes out. The plate is my canvas and with the ingredients I like to paint stories. In middle school & high school I was in a Culinary Arts program and that really paved the way for me and helped me to realize that I had a true passion in food & cooking. From there I went to Johnson & wales to study culinary arts & food service management, the rest is history!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

Chef Jouvens’ Poisson Gros Sel Recipe

by UA on August 29, 2019 in Uncategorized

Poisson Gros Sel, also known as Coarse Salt Fish, is a tasty seafood dish from Haiti. It is typically prepared with sea salt and fresh ingredients. Chef Jouvens’ recipe is not only easy to make, but it includes plantains and a spicy purple cabbage slaw to go with it! Find his recipe below:

Fish Ingredients

8 oz Yellowtail Snapper filet
1 cup white wine
1 tsp piment piqué minced (scotch bonnet pepper)
2 tbsp red onion julienne
2 tbsp lemon juice (fresh squeezed)
4 oz semi-ripped plantain diced
1 tsp salt
¼ tsp ground black pepper
2 tbsp unsalted butter
¼ oz red bell pepper julienne
¼ oz yellow bell pepper julienne
¼ oz green bell pepper julienne

Hot Slaw Ingredients

1 oz purple cabbage
½ oz green cabbage
½ oz red bell pepper julienne
½ oz yellow bell pepper julienne
½ oz green bell pepper julienne
½ oz carrot julienne
1 tsp rice wine vinegar
2 tbsp olive oil
½ tsp salt
1 tbsp piment piqué (scotch bonnet pepper)
The juice of one lemon

Garnish Ingredients

1 Banana Leaf (4’’X4’’)
4 oz salt rock
1 oz pickling spice

Hot Slaw Directions

In a bowl, mix cabbages, bell peppers vinegar, piment piqué, carrot, lemon juice, salt and olive oil together.
Set aside and allow slaw mix to rest in order for flavors to incorporate.

Fish Directions

In a sauté pan over medium heat, add white wine, butter, bell peppers, red onion, lemon juice, piment piqué, diced plantains, salt, pepper and bring to a simmer. Then add fish.
Cook fish and plantains in the sauce for about 12 to 15 minutes.
Place banana leaf in the center of a plate, add the diced plantains from the fish sauce and place fish on top of plantains.
Spoon a generous amount of sauce on top of fish.

Garnish Directions

Add hot slaw on top of fish; mix salt rock and pickling spice and add to the realm of the plate.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Grilled Octopus with Crispy Capers Recipe

by UA on August 21, 2019 in Uncategorized

Our August Chef of the Month has whipped up yet another delicious recipe for us to try. His Grilled Octopus with Crispy Capers recipe is guaranteed to be a hit! Chef Jouvens also shares his homemade marinade that goes great with the tender octopus. Get the recipe below:

Ingredients

4-6lb fresh octopus
4 cups water
½ cup salt
½ cup sugar
¼ cup Pickling Spice
4 fresh lemons, juiced
1 cup extra virgin olive oil
1 tsp smoked paprika
1/2 cup green pea tendrils
1 tbsp fried capers (recipe below)
Octopus marinade (recipe below)
Salt & pepper to taste

Marinade Ingredients

1 cup extra virgin olive oil
1 cup soy sauce
2 tbsp all spice
2 tbsp ground garlic
2 tbsp onion powder
2 tbsp Aji Amarillo Powder
2 tbsp chili powder
2 tbsp cumin
2 tbsp Chinese Five Spice

Mix all ingredients in a bowl.

Fried Capers Ingredients

10 capers
1 cup olive oil

Directions

Make a court bouillon by putting water, salt, sugar, pickling spice and lemon juice in a pot and setting it to boil.
Dip octopus tentacles and body in the boiling court bouillon 3 times, waiting 5 seconds between before submerging the entire thing.
Allow the octopus to cook for 45 minutes.
Meanwhile, prepare the marinade and the fried capers.
Once octopus has cooked, remove from the liquid and cool at room temperature.
Once cooled, slice tentacles in long thing strips and submerge them in the marinade.
Set aside in the refrigerator for 4 hours. Note: the rest of the octopus is edible and can be used in other cooking applications such as for a soup or even a fresh salad.
Remove tentacles from the marinade and place them on a hot grill just long enough to get a nice char on each side. Note: be careful not to put too many tentacles on the grill at one time, as too much oil from the marinade could cause an oil fire on your grill.

Fried Capers Directions

Drain and pay dry with paper towels. Heat olive oil in a small, heavy-duty skillet over medium-high heat.
Add capers to oil and fry until they are crisp and appear to no longer be frying.
Remove the capers from oil using a slotted spoon and drain on a paper towel.
Leave capers out at room temperature until ready to use in final plating.

Plating Instructions

Serve the charred octopus over a bed of green pea tendrils. Finish with a sprinkle of smoked paprika, crispy capers, a drizzle of extra virgin olive oil and a pinch of salt.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Conch Fritters Recipe

by UA on August 15, 2019 in Uncategorized

Conch Fritters are a seafood must-have! Luckily, our August Chef of the Month, Chef Jouvens has shared his delicious Conch Fritter recipe, and as an added bonus, his recipe for Epis seasoning! Get the recipe below!

conch fritters.JPG

Dry Ingredients

1 cup all purpose flour
1 tsp baking powder
1 tsp dry active yeast
1 tsp garlic powder
1 tsp onion powder
2 tsp complete seasoning
1 tsp salt & pepper

Wet Ingredients

1 cup Mojo Criollo
2 tbsp Epis
1 tbsp lemon juice
2 cups of diced conch (small diced)
1 tbsp diced red onions
1 tbsp diced mixed bell peppers
1 tbsp chopped scallion

Epis Ingredients

Epis is a seasoning blend used in the majority of Haitian food for marinating and flavoring

1 oz parsley (roughly chopped)
1 oz scallion (roughly chopped)
1 tbsp garlic (peeled & roughly chopped)
1 tsp Scotch bonnet pepper (roughly chopped with seeds)

Directions for Epis

1. Place all ingredients in a blender and blend until smooth

Directions for Conch Fritters

1. Mix all ingredients together in a mixing bowl, and allow to rest in the refrigerator for about an hour before serving.

2. In a 350 degree deep fryer, use an ice cream scoop or spoon and place conch fritter batter mix in the fryer and fry until it’s a golden brown.

3. Remove from fryer and season with complete seasoning and serve hot!

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Get Connected...

Chef Adriana’s Roman Artichokes Recipe

Chef Adriana’s Avocado Risotto Recipe

October 2019 Chef of the Month- Adriana Londono

Does Your Chef Footwear Stand the Heat?