Archive for the "APPETIZERS" Category

Personal Chef Lake Tahoe. Chef Amy Lynne.

8-10 SERVINGS

These little bundles of joy 🙂 can be served as a vegetable side dish or an appetizer! Good applewood smoked bacon is the best and I personally like thin sliced bacon for this recipe. I have used thick cut bacon before and it tends to split and break when wrapping. Baking these in the oven make sure that the bacon is cooked through. Lets be honest, people don’t like soggy bacon. Hope you enjoy! 

INGREDIENTS

  • 4 Tablespoons olive oil
  • 4 Shallots, minced
  • 4 Garlic cloves, minced
  • Fresh ground pepper
  • About 1 – 1 ½ pounds of green beans, 1-2 bundles per person
  • 2 pounds of Applewood Smoked bacon

PREPERATION

  1. Preheat the oven to 350°.
  2. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  3. In a saute pan on medium heat, add olive oil and shallots, saute until translucent. Add garlic and fresh ground pepper. Cook until fragrant and cool slightly after.
  4. Toss the shallot mixture with the green beans. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a slice of bacon around the bundle to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath.
  5. Roast until the bacon is cooked through and golden brown, 20 to 25 minutes. Let stand for 3 to 5 minutes and serve!
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Humboldt Fog with White Truffle Honey
 
This week we are heading over to Homewood to cook for a large family reunion. When we started building the dinner menu our client wanted to focus on healthy food and have a special menu just for the kids. This nice spread will sure keep them happy and full. We are looking forward to it!
 

Dinner Menu

Cheese, Fresh Fruit & Cured Meat Plate, An Assortment of Chef Selections. Humboldt Fog with White Truffle Honey, Spanish Manchego and Mnt. Tam Triple Cream. Thin Slices of Salami, White Truffle Pate, Cornichons, Olives and Fresh Fruit with Assorted Crackers.
Mushroom Bites, Sautéed Wild Mushrooms, Shallots, and Goat Cheese Baked in Phyllo Dough.
Roasted Asparagus Wrapped in Prosciutto.
Arugula & Beet Salad, Goat Cheese, Tossed with a Citrus Vinaigrette.
Prosciutto Wrapped Chilean Sea Bass with Herb Pine Nut Quinoa.
Roasted Brussels Sprouts with Bacon Crumbles.

For the Kiddos

Chicken Tenders with Sweet Potato Fries.

 

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SERVING 7

INGREDIENTS:

1 sheet of puff pastry
1 small jar of Raspberry Peach Champagne Jam by Stonewall Kitchen 3.75 ounces
1 Mt. Tam Triple Cream from Cowgirl Creamery
extra virgin olive oil
⅓ cup toasted slivered almonds
1 baguette, sliced

PREPARATION:

Defrost 1 sheet of puff pastry. Once defrosted preheat oven to 400 degrees. Unfold puff pastry, place the jam, then the cheese on top in the center of the pastry.
Fold the pastry up over the cheese to cover. Place on a baking sheet lined with parchment paper. Brush top with a small amount of olive oil.
Place in oven, bake for 25 minutes until pastry is golden brown and cheese is warm.
While the cheese is baking in the oven, toast the almonds on the stove top till golden brown. Set aside.
Line another baking sheet with the sliced baguette and drizzle with olive oil. Remove cheese from oven and let rest for 5 minutes. Meanwhile place baguette in oven until nicely toasted.
Arrange warm puff pastry on a platter and top with toasted almonds. Serve with warm toasted baguette. Enjoy!

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Sopes are actually easy to make. You can fill them with any type of meat or sautéed vegetables. Serve them as a appetizer or main entree.

Amy Lynne Personal Chef Services, Lake Tahoe.

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Ingredients:

  • 1 cup masa harina
  • 3/4 cup warm water
  • 1/4  cup vegetable oil
  • 3 links of chorizo
  • 1 can of black beans
  • 3 tablespoons creme fraiche thinned with a little water or lime juice
  • Crumbled queso fresco, for garnish
  • Cilantro, for garnish

Directions:

  1. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
  2. Put the masa harina in a large bowl, pour in the warm water and get your hands in there, kneading until you have a dough. You want to have a nice, moist dough, add more water if it’s dry. If you add too much water and the dough is sticky, just add more masa harina.
  3. Break the dough into four equal pieces and roll each one into a ball. Cover balls with a damp paper towel to keep dough from drying out. One at a time flatten dough with the palm of your hand until they’re a thin circle about 1/4 inch thick.
  4. On medium high heat, add a little bit of the oil to a sauté pan and heat till nice and hot. Carefully add the first sope and cook until little brown blisters appear on the bottom, about 1 minute. Flip with a spatula and cook again for another minute. Transfer cooked sope to baking sheet, to keep warm in the oven. Repeat with the remaining 3 sopes, adding a little more oil if you need to. Keep them in the oven until your ready to plate.
  5. In the same sauté pan add a few tablespoons oil and add chorizo, removing from the casing. Cook until meat is crispy and cooked though.
  6. Arrange the sopes on a platter, top black beans, chorizo, queso fresco, cilantro and crema. Serve and enjoy!

Amysign

 

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