My Featured Recipe
This Month :

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE

Mashed or roasted potatoes or couscous would be perfect with this. You could substitute vegetables to your favorites.

Ingredients

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

Preparation

Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan.

Brush with half of mustard mixture.

Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.

Meanwhile, brush large baking sheet with oil.

Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl.

Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour.

Transfer chicken to platter.

Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture.

Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper.

Place chicken on platter; surround with vegetables. Serve with sauce.

Personal Chef Services for your Office

Sample Office Menus brought ready to heat and serve:

Fresh Mozzarella caprese with tomatoes,
basil, and extra virgin olive oil.

Southern salad with chicken breast,
romain lettuce, black beans, red onions, fresh corn, roasted bell peppers, diced mango, pineapple, tossed with a citrus dressing, garnished with tortilla chips.

Hearts of artichoke salad with Calamata olives,
red onions and tomatoes.

Dessert Buffet Sample Items

Swedish Profiteroles
Chocolate truffles
Chocolate mousse in chocolate cappuccino cup
Triple berry Bavarian
Ricotta cheese tart with pine nuts, and candied fruits

All of my menus are prepared with the freshest and highest quality seasonal ingredients, and reflect each and every client’s preferences, likes and dislikes, and special dietary needs.

No two menus are identical, but they are similar in that all clients comment on the freshness and high quality of the ingredients, attention to detail, and creative presentations.

We Thank you for the scrumptious luncheon, we loved it! You made us all so proud. --The luncheon ladies

Personal Chef Services for your Home

This is what your Home menu may look like....

Thai grilled beef salad
with Napa cabbage, bean sprouts, celery, scallions, and cucumbers, tossed with lime and spicy Thai peanut dressing, garnished with fresh mint -- Pan grill, grill, or broil beef for 5 min. per side. Toss salad and enjoy! 

Halibut with red bell pepper
and olive capponata -- serve over linguini. 

*Vegetarian version
linguini with capponata sauce-- Cook linguini for 9-10 minutes in boiling salted water. Heat the sauce in a medium sauce-pan, saute the pasta. Broil fish on high for about 5 minutes per side, top with capponata.

Beef Stroganoff
cooked beef slices with mushrooms, sliced onions, in a creamy sauce, finished with sour cream -- Reheat in a sauce pan covered on low heat for about 15 min. 

Freshly made spinach and ricotta ravioli
with basil tomato sauce topped with sage-brown butter and Parmigiano cheese -- Cook in boiling water for 7-8 min. strain, top with the hot sauce and Parmigiano

Coriander pork tenderloin
with carrot-ginger sauce -- Bake with sauce covered in preheated oven @375F for 15min. OR Heat sauce separately  in a small sauce pan on low heat

Grilled chicken breast marinated in basil pesto
and wrapped in apple wood smoked bacon -- Bake @ 375 for 15-20 minutes.

Herb crusted rack of lamb
with tarragon and mint jus -- Roast @ 400F for 15 minutes -- add the jus and cook for 5 minutes longer

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Phone/Fax: 559. 432.1234
Cell: 559. 213.6121
Address: 7081 N. Marks # 104
Fresno, CA 93711