Tag Archives: Chef Uniforms

No-Bake Energy Balls by Chef Claudia D.

Who hasn’t felt low battery in the middle of an endless day? We’ve sure been there and our June 2022 Chef of the Month has got us all. She put together these amazing No-bake energy balls, for us to get our chef on while at home, and be prepared for the busy days ahead. Who knew we could get so many rich ingredients put together and deliciously combine them into a powerful snack…

Check out her recipe and ingredients below:

Ingredients

  • 1 1/2 cups no-stir creamy peanut butter
  • 1/2 cup honey
  • 1 1/3 cups old-fashioned oats (rolled oats)
  • 1/2 cup vanilla protein powder
  • 1/8 teaspoon salt
  • 1/2 cup mini dark chocolate chips

Instructions

  1. Add the no-stir creamy peanut butter, honey, rolled oats, vanilla protein powder, salt, and mini dark chocolate chips to a mixing bowl and use a rubber spatula to mix until the batter is combined.
  2. Use a mini cookie scoop or a spoon to drop energy balls with a spoon onto a wax paper covered cookie sheet. They should be around 1 inch in size.
  3. Roll the energy balls with your hands to form the shape.
  4. Place the cookie sheet with the energy bites on it in the fridge for 1 hour, or until the balls are hardened
  5. Transfer energy balls to a Ziploc bag and store in the freezer.
  6. Enjoy anywhere, anytime!

Connect with our June 2022 Chef of the Month
Instagram: @chef_claudiad
Business: @greenlabkitchen

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Oven-baked Marinated Beets and Labneh Cheese with Almonds

Bringing the mystery to our kitchens and tables, Chef Simona introduces her Marinated Beets recipe. Carefully delivered along Labneh cheese and almonds after going through an oven-baked process. We invite you to dive in and experience the new flavors this plate can bring to your future meals! Below is a detailed list of ingredients for both the main dish and marinade. Follow this recipe and you can too accomplish this culinary work of art!

Ingredients

  • 3 medium beets
  • 1 jar of labneh cheese (this can be replaced by goat cheese)
  • Rice paper (most commonly used to make Spring Rolls)
  • 2 cups of oil
  • 50 grams of almonds
  • 100 grams of arugula salad
  • 100 grams of frozen green peas
  • A handful of fresh mint leaves
  • 1 a.s. soda
  • A pinch of salt

For the marinade

  • 100 ml. of Apple Cider Vinegar
  • 200 grams of sugar
  • 300 ml. of water
  • 2 bay leaves
  • 4 corns of allspice

Production Process

  1. Place the unpeeled beets on a baking sheet and bake at 180C for about 40 minutes until slightly soft.
  2. Heat the oil, preheat the fire, and place it on the rice paper.
  3. Everything will happen very quickly, so be sure to have a paper towel, where you will place the baked rice paper. As soon as they puff, pull them out immediately.
  4. Boil a cup of water, add baking soda, boil the peas for 2 minutes, simmer and place them in ice-cold water. Drain them.
  5. In a blender, add your handful of mint, salt, and blanched peas. Add 3 tablespoons of water and grind everything to a smooth mass. If you want the mass to be a beautiful green, make sure the blender doesn’t heat up.
  6. Prepare a pot and add all the ingredients for the marinade, bring to a boil.
  7. Get the cleaned beets and cut into slices with the thinnest number of “mandolins”. Add the still warm marinade and keep them in there for at least a few hours.
  8. Take some of those beets, drop them in the blender and make a puree out of it for beautiful plating and textures.

After a few hours, you can start plating the dish.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Asian-marinated Squid by Chef Simona

Dive in with us into Chef Simona Lauren’s Asian marinated squid with squid ink spaghetti and sriracha mayonnaise. This innovative recipe allows 4 servings and can be described as a fresh and exclusive twist on a plate where squid is the main character.

Ingredients

  • 2 medium-sized cooled octopus
  • 3 tablespoons of squid ink
  • 150g. of spaghetti pasta (I use homemade, but you can do without them)
  • 4 slices of garlic
  • 80 grams of Ponzu sauce
  • 2 teaspoons of Sriracha sauce (it can replace Chili sauce)
  • 100 grams mayonnaise
  • 2 lemons

Production process

Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.

Squid Marinade

  1. Stir in the ponzu sauce, grate the lemon zest, finely chop the garlic, add the 1st-century sriracha and leave to marinate until the pasta is ready. Salt is not needed, because the ponzu sauce is already quite salty.
  2. Boil water. Add salt and a pinch of oil. Cook the pasta for 7-8 minutes or until they are almost cooked, but still a little green inside (al dente).
  3. Put the pasta in a preheated pan with the remaining finely chopped garlic. Add the water in which you boil the pasta and 3 tablespoons of edible squid ink. Sautee for a few more minutes until the pasta is soft and black.
  4. Mix the mayonnaise with the remaining sriracha sauce.
  5. In a heated skillet, fry the squid over high heat until cooked through.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Deviled Eggs with Crispy Chicken Skin by Chef Keith

Ingredients

  • 6 Chicken Skins
  • 6 Eggs
  • Kosher salt and pepper
  • 1 tablespoon Smoked Paprika
  • 4 tablespoons Pickle Juice
  • 3 tablespoons Mayonnaise
  • 1 tablespoon Hot Sauce

Directions

1. Preheat oven to 375 F.

2. Get two baking sheets that are the same size.

3. On one sheet, lay the chicken skins flatted out. Salt them and place the second baking sheet on top of the chicken skins to press them down.

4. Bake for 10-15 minutes until crisp. Let cool for 10 minutes.

5. In a pot of boiling water, boil the eggs for 10 minutes until fully cooked. Let the eggs cool completely and peel.

6. Cut the peeled eggs down the middle and place the yolks in a medium mixing bowl.

7. Add mayo, pickle juice, hot sauce and a pinch of salt and pepper to the yolk mixture.

8. Mix the yolk mixture well and blend until smooth.

9. Chill for 2 hours.

10. Place this mixture into a pastry bag or a zip lock bag with a cut in the corner to pipe this mixture onto the egg.

11. Break the cooled chicken skins into small pieces. Top the egg with the chicken skins.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Keith’s Masoor Dal Samosa Recipe

Ingredients

  • 3 tablespoons Canola Oil
  • Pinch of Hing Aka Asafetida
  • 2 teaspoons of Cumin and Ajwain Seeds
  • 1 cup of chopped onion
  • 3 teaspoons minced ginger
  • 2 teaspoons Kosher salt
  • 3 teaspoons Turmeric
  • 3/4 cup chopped tomatoes
  • 1/4 cup water
  • 3 cups of Masoor Dal
  • 1 tablespoon Kassori Meti
  • 1 teaspoon Garam Masala
  • 1/4 cup chopped Coriander (Cilantro)

Directions

1. Heat 3 tablespoons of oil in a pan.

2. Add a pinch of hing into the oil.

3. Add cumin and ajwain seeds (2 tsp. each).

4. Once they pop, add 1 cup of onion to the oil.

5. Add 3 tsp of ginger.

6. Add 2 tsp of salt and stir.

7. Add 3 tsp of turmeric and ¾ cup of chopped tomatoes.

8. Add ¼ cup of water.

9. Add 3 cups of dal and cover the mixture with water.

10. Cover the dish partway and cook for 20 minutes on low heat or until the dal absorbs all the liquid.

11. Add Kassori Meti and Garam Masala (1 tsp).

12. Add chopped cilantro and serve hot.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Keith’s Chicken Tikka Masala Recipe

We couldn’t wait to share one of Chef Keith’s incredible recipes! Take a bite of his Indian-inspired, Chicken Tikka Masala recipe.

This is a dish consisting of diced chicken breast in curry sauce. The dish was popularized by cooks from India, Pakistan and Bangladesh living in Great Britain and is offered at restaurants around the world.”

Ingredients

  • 1 medium onion
  • 2 chiles
  • 2 tablespoons Ginger-Garlic Paste
  • 1 tablespoon Chili Powder
  • 2 tablespoons Turmeric
  • 1 tablespoon Garam Masala
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato puree
  • 2 cans diced tomatoes
  • 2 lbs. chicken breast
  • 10 curry leaves
  • 5 tablespoons yogurt
  • Chopped Coriander (Cilantro)
  • 2 tablespoons salt

Directions

1. Heat oil in a pan.

2. Add onions.

3. After 2 minutes, add ginger garlic, salt, garam masala, and chilies.

4. Dice the chicken breast.

5. Add brown sugar, turmeric, and chili powder into the onion mixture cooking for 2 minutes.

6. Add tomato puree sautéing off.

7. Add diced tomatoes and cook for 4 minutes.

8. Add this mixture to a blender and blend well for 2 minutes.

9. Cook chicken in the pan you used for the onion mixture.

10. Once the chicken is cooked, add the blended sauce.

11. Add curry leaves and half the chopped coriander. Cook for 20 minutes on low.

12. Add yogurt and stir well.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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April 2022 Chef of the Month – Chef Keith Sarasin

Join us as we introduce our Chef of The Month, Chef Keith Sarasin. Chef Keith is a three-time author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Founder of The Farmers Dinner (est. 2012) and owner of Aatma restaurant, Keith has a passion for Indian cuisine and often uses Indian flavors to complement his farm-to-table dishes. You can tell this chef gives all of him to his plates when he says, “To cook from your soul, you must discover who you truly are as a person, only then can you discover who you are as a chef.”

We’re delighted to make him part of our Chef of the Month initiative and shining a light on what fine cuisine really is about! In his words “Chefs are conduits that help bring the story of love and fellowship to families.”

Getting to know Chef Keith

Where were you born? 
Nashua, New Hampshire.

Where do you work and where are you based? 
I am based in Manchester, New Hampshire and I am the chef owner of Aatma and The Farmers Dinner.

What is your favorite kitchen tool in creating your masterpieces/dishes?
I love my Vitamix, it is so versatile and I use it all the time.

What is your sharpest sense out of all the 5 senses?
Smell, for sure.

What advice would you offer for aspiring chefs?
Stay curious and stay humble.

What is one culinary tip every chef should know and perfect?
Learn to balance fat with acid in your dishes.

What does good food mean to you? 
It means a connection from the farmer to the dinner. Chefs are conduits that help bring the story of love and fellowship to families.

What features are important to you when selecting your chef outfit? 
Style, comfort and durability.

Favorite ingredient to work with? 
Spices!!!! I study food from the Indian subcontinent so spices are so important.

Favorite City to dine out in? 
Boston. Boston has an INCREDIBLE food scene with amazing chefs.

Best Dish you have ever made? 
I love making this Kolhapuri Masala Duck. I dry age the duck breast with a freshly ground Kolhapuri masala and sous vide it then sear it. It is absolutely delicious.

What do you like to do the most often on your days off?  
Spending time with my girlfriend and our dogs.

Person you would most like to cook for? 
My Mother and my guru, Kurush Dalal.

What are some of the difficulties you’d say that chefs most often encounter?
Mental health issues. I feel like most chefs are taught to just keep pushing through and we don’t often discuss how we are feeling.

What made you decide to become a chef?
My mother was a single mom. She worked a lot and I wanted to contribute. When I had to pay my way through school, I took a kitchen job to help with tuition.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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March 2022 Chef of the Month – Chef Adriana Sanchez-Perez

We’re delighted to introduce our March 2022 Chef of the Month, Chef Adriana Sanchez-Perez! Chef Adriana was born in Venezuela and her family is from Spain. Today, she resides in San Diego, California, where she is the founder of Driana Foods, a company that shares the flavors of Spain through food like paella, tapas, and sauces!
If Chef Adriana looks familiar, that may be because you have seen her on Food Network, FOX 5, and KUSINews! Not only is she a talented chef, but she is also a Flamenca dancer! Her cuisine is inspired by the bold flavors of Spanish cuisine and she bases her success on crafting each dish with love. Her motto? “Cooking, eating and sharing these bonding moments are what we live for”.

1. Where were you born? 
Caracas, Venezuela but my family is from Spain.

2. Where do you work and where are you based? 
I am the founder of Driana Foods, a company sharing the flavors of Spain through paella, tapas, and sauces, I am based in San Diego, California.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
They call me the Sauce Queen, so I love an immersion blender to make my sauce magic.

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

5. What advice would you offer for aspiring chefs?
Find your unique culinary voice and add all those flavors from your childhood that were memorable to your growing up. You will find your edge.

6. What is one culinary tip every chef should know and perfect?
 Master your sauces, they make a dish sing.

7. What does good food mean to you? 
A good dish with good technique, intriguing flavors, and great textures on your palate. A great dish moves your emotions and touches your heart.

8. What features are important to you when selecting your chef outfit? 
Style and functionality – it must perform in a hot kitchen.

9. Favorite ingredient to work with? 
Saffron. There is a sensuality to this ingredient I just love.

10. Favorite City to dine out in? 
Madrid.

11. Best Dish you have ever made? 
Octopus with a tamarind sauce reduction and confit potatoes.

12. What do you like to eat most often on your days off? 
I love a good heartwarming bean stew like a Fabada Asturiana

13. Person you would most like to cook for? 
 Yotam Ottolenghi

14. What are some of the difficulties you’d say that chefs most often encounter?
Trying to cook to please others than themselves, if the dish does not move you it won’t move anyone else.  You have to be fully in love with what you are making, people will feel that energy of love, which is the most delicious flavor they will taste in your dish.

15. What made you decide to become a chef?
I grew up around food crafters in my family and without realizing it, made a deep impact on me.  Later I found it was my way a give my love to others.

Connect with our March 2022 Chef of the Month
Instagram: @chefa_adriana
Website: https://www.drianafoods.com/
Facebook: @drianafoods

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Asian-marinated Squid with Squid Ink Spaghetti and Sriracha mayonnaise by Chef Simona

Ingredients

4 servings

  • 2 medium-sized cooled octopus
  • 3 tablespoons of squid ink
  • 150g. of spaghetti pasta (I use homemade, but you can do without them)
  • 4 slices of garlic
  • 80 grams of Ponzu sauce
  • 2 teaspoons of Sriracha sauce (it can replace Chili sauce)
  • 100 grams mayonnaise
  • 2 lemons

Production process

Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.

Squid Marinade

  1. Stir in the ponzu sauce, grate the lemon zest, finely chop the garlic, add the 1st-century sriracha and leave to marinate until the pasta is ready. Salt is not needed, because the ponzu sauce is already quite salty.
  2. Boil water. Add salt and a pinch of oil. Cook the pasta for 7-8 minutes or until they are almost cooked, but still a little green inside (al dente).
  3. Put the pasta in a preheated pan with the remaining finely chopped garlic. Add the water in which you boil the pasta and 3 tablespoons of edible squid ink. Sautee for a few more minutes until the pasta is soft and black.
  4. Mix the mayonnaise with the remaining sriracha sauce.
  5. In a heated skillet, fry the squid over high heat until cooked through.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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February 2022 Chef of the Month – Chef Lauren Van Liew (Chef Covas)

We’re excited to welcome our February 2022 Chef of the Month into the mix – meet Chef Lauren Van Liew (Chef Covas). Chef Covas was born in Hackensack New Jersey and now resides in Middletown, New Jersey. She’s a previous Food Network’s Chopped champion AND Supermarket Stakeout champion! Today, Chef Covas is the Executive Chef and owner of Chef Covas Catering. Her catering company prides itself on its wide variety of services – no job is too big or small! Chef Covas has wanted to be a chef ever since she could remember, and we’re so glad that she’s accomplished her dreams! Read more about Chef Covas’ story below and keep an eye out for some of her delicious recipes.

1. Where were you born? 

I was born in Hackensack, NJ / raised in Middletown, NJ

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

I am the Executive Chef & owner of Chef Covas Catering

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

There is no other tool more important than my Chef Knife!

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

My smell is by far the sharpest sense I have.

5. What advice would you offer for aspiring chefs?

Don’t be scared to challenge yourself, get out of your comfort zone and remember that it’s all trial and error. You could never go wrong with creativity!

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

Simple knife skills are the basis of any good chef and every chef should know how to clean raw garlic properly as well as dice an onion.

7. What does good food mean to you?

Food is life! Food is love! Food is everything! Food is what brings people together. Good food makes my soul complete.

8. What features are important to you when selecting your chef outfit? 

When picking a “chef outfit” the most important thing is to be comfortable and look professional. I do like a tapered jacket look so I can come across feminine as well as well put together.

9. Favorite ingredient to work with? 

The base of my cooking starts with good olive oil & coarse sea salt so those two ingredients go a long way in making a dish and bringing out the flavor.

10. Favorite City to dine out in? 

NYC – the best city.

11. Best Dish you have ever made? 

I have to say my whole roasted Branzino Over Braised Escarole, Crispy Pancetta & White Beans is one of my best dishes. This dish is super flavorful and well-balanced.

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

I am obsessed with seafood and any type of seafood, but there is nothing better than a good raw bar and chilled seafood salad.

13. Person you would most like to cook for? 

I find the most enjoyment when I cook for my family, especially my mother & grandmother who I really admire in the kitchen. To be able to cook for her and see her proud of me and enjoy the food I make is the best feeling ever.

14. What are some of the difficulties you’d say that chefs most often encounter?

Job stability right now. We live in a crazy time and keeping the small restaurants open has been hard for young chefs and small businesses. When you get into a kitchen, gaining respect and working your way up the line is never easy, so be modest and honest.

15. What made you decide to become a chef?

Being in the restaurant industry and in the kitchen is all I know; I have wanted to be a chef ever since I could remember. There is something about the kitchen that calms me. My family has taught me that so much can be said through food, and I have always been able to express myself that way.

Connect with our February 2022 Chef of the Month
Instagram: @chef_covas
TikTok: @chefcovascatering
Facebook: @ChefCovas
YouTube: Chef Covas Catering

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