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Chef Helen’s Summer Special Personal Chef Services

25 Jul

Personal Chef for Hire in Palm Beach County. Summer Special Save

click here    http://www.helenshomecooking.securechkout,com

Don’t Forget This When Going Vegan!

30 Dec

This week I that did cooking lessons with a lovely woman who was trying to make her “going vegan” experience more palatable for both herself and her husband.

We prepared several dishes together.  When we were almost finished I asked her if she knew about Complementary Proteins. Back in college , (a few decades ago) I took an advanced Nutrition course where we had to either teach Nutrition to men in SRO facilities near Times Square or in a retirement building in Harlem.  My protective parents and I chose Harlem. I taught the retirees about the four food groups and complementary proteins.  Everyone (a group of 30 to 40 as I recall) thought protein had to come from more expensive sources such as beef, chicken, fish or pork.  There are others that can explain better than I, but plant proteins (except soy and possibly quinoa are incomplete).  Proteins are made of  two amino acids that “complete” with another specific amino acid that fit together like a jigsaw puzzle on the molecular level.

So, beans (like black beans) and rice complete each other.  Nuts and wheat (peanut butter sandwich) complete each other.  A whole lot cheaper than a steak, burger or whatever.  Some vegetarians forget to plan for proteins.  Plan ahead, partial proteins can not be used by the body , instead they are excreted.

Need more information, let me know if you need to get in contact with a Registered Dietitian or Nutritionist who can customize a diet with your health issues and dietary choices in mind.

I would love to hear your comments, see your likes and more.

561-676-2078 chefhelen@helenshomeooking.com to check my website http://www.helenshomecooking.com.

Based in Boca Raton, Florida

 

 

 

 

 

Vegan Cooking

28 Dec

Last week I received a call from a new prospect client. Barbara wanted to learn how to prepare vegan dishes so they were palatable to her and her husband.  Once she had chosen vegan way of life for her herself and her husband (retirees from New York) she was eating steamed vegetables every day.As you would expect it was BORING. They don’t like ANY spices, even black pepper was out of the question.

Like me, Barbara keeps kosher.  I told her about some dishes that came to mind: black bean soup, mejedra, veggie and tofu stir fry, brown rice, quinoa, roast vegetables, peanut butter cookies, split pea soup and vichyssoise.  Easy Peasy.

My new client wanted a hands on class.  She helped peel, slice, dice and stir. I explained how browning the vegetables slightly brings out their natural sweetness and carmelization.  It was proven successful by Barbara’s husband’s taste test of the tofu stir fry saying “hey, this is good!”.  He said the same thing about the vichyssoise (cold potato and leek soup) even before it had cooled.  Before I forget, #vegantasty, #chefhelen, #tofustirfry, #tastyvegan, #personalchefkosher, #personalchefkosher, #personalchefrecipes.

I got too busy cooking, I I find myself “in the zone” when I start cooking so unfortunately I don’t have pics to share.  Perhaps, next time I  will remember?

Next post will have recipes.  Is there anything you want to see?  Are you looking to learn how t prepare specific dishes?  I would love to help you (in the Palm Beach County, Florida area.  If not, I know Personal Chefs in other parts of the country to refer you to.

Let’s hope and pray 2017 brings us all of the health, prosperity, and more that we wish for ourselves and others

 

 

 

 

 

 

 

 

 

Deliciousness for Sale at the Mind Body Expo May 15th, 2016 Boca Raton

15 Apr

Please join me on Sunday May 15th at YMCA in Boca Raton, Florida.(rescheduled from March) I will be an exhibitor telling people about Helen’s Home Cooking and  Catering.

I will be bringing along several of my most popular gluten free desserts.   Peanut Butter Cookies, Lemon Pecan Crisps and Brownies (maybe marshmallow fluff marble) The desserts will be available for sale.  Everything is home made!

Let me know that you came because of the blog. There is a cookie in it for you.

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2 kokosh made by Chef Helen (sorry not gluten free)

Why I Love to Cook for my Clients

31 Dec

In a world where most jobs have us as “cogs in a wheel” working for low wages, without sight of a final goal for the company or ourselves, as a Personal Chef I do everything soup to nets for each client. I find out what
Instead, as a Personal Chef I speak to people about what food means to them that would determine the choices of foods we will prepare for them. Is it simply for nourishment? Must it be a work of art for them to enjoy it? Are there specific dietary needs such as diabetic diet or salt free diet for clients that have been through heat failure or similar issues. Vegetarian or vegan is easy for me since I keep kosher I am very conscious of any indication meat, dairy and shellfish ingredients that would make a dish non-kosher or trayf.
Within the limitations of these health related issues, I find the dishes they most enjoy (or won’t go near). I am able to prepare some of my client’s favorites (and mine) with minor adjustments.
Two weeks ago I prepared one of my signature salmon dishes that normally is marinated in lime, ginger, garlic.oil and soy sauce for a salt free client. I removed the soy sauce for the recipe (I may try the liquid aminos in the future). It was delicious. The husband and wife said they never had such delicious food. I will be back in their kitchen this week to refill their fridge with the foods they most enjoy.
My most requested dishes include roast chicken, beef stew, chicken picata, baked marinated salmon. Roast vegetables, brownies, chicken matzoh ball soup, lentil soup. peanut butter cookies .and meat loaf.
People want healthy well prepared home-style dishes. They can’t believe how good this food tastes. When they tell me this, it is SOOO satisfying. Of course, making money doing what you love is pretty cool too!!
I can use the knowledge I acquired in college studying nutrition as well as the latest trending diet programs to tweak recipes and food choices to an individuals needs.

Call me, tell me what you need, or want. Chef Helen can put together weekly meals, dinners for 2, dinner parties, and of course baking. Always open to new ideas.

Call me at 561-676-2078 or email chefhelen@helenshomecooking.com so I can talk about helping you.

 

Classy Christmas Party for My Client

30 Dec

Last Monday, I received a call from Brian, a new client.  His caterer had a death in the family and cancelled two days before his annual Christmas party to be held in his home for 20 people. His caterer had a much fancier menu than I normally  do. He had reviewed my website and liked the sound of what I cook.

I called on a friend who had assisted me on other large jobs and together we met with the client.  I had explained that all cooking , except for possible baking must be done in his home.  together we decided on the following menu.

  • mushroom canapes
  • mini quiche
  • eggplant appetizers with ricotta and tomato
  • Butterflied lamb with a Greek yogurt sauce
  • Oriental Marinated Red Snapper
  • Veal Marsala
  • Jasmine Rice
  • String Beans Amondine
  • Potato Latkes with homemade apple sauce and sour cream
  • Brownies
  • Apple Crisp with Homemade Whipped Cream
  • Peanut Butter Cookies
  • Mini Chocolate Hazelnut Gelato

I got so many many compliments from his delightful guests.  With the assistance of Jay as server, Josh as bartender and his housekeeper Daisy keeping all the dishes washed we kept the food flowing and the guests happy.

When would you like our team to put a dinner like this for you and your friends.  Please, more than two days notice!!

We can do smaller or larger parties , dinner parties, dinner for two, and our ever-present weekly cooking for families, singles and retirees.

 

Call Chef Helen at 561-676-2078

chefhelen@helenshomecooking.com or http://www.helenshomecooking.com

for more information or to schedule a free consultation.

 

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Comfort Foods

15 Dec

As a Personal Chef I talk to people about food. Most importantly I speak with my current and future clients about how food makes them feel.  Food is emotionally charged. Some people had bad experiences, being forced to eat poorly prepared vegetables growing up that made them forever avoid healthy choices and add to their poor nutrition and poor health.

My goal is to turn that around for people.  I talk to the potential client , preferably in their home.  I find out what they eat and WHY.  I am no therapist but giving people roast cauliflower or roast beets that are good enough to snack on has been the beginning of changing people’s lives.

I learn about their cultural food choices.  while with my background as an Ashkenazic Jew, brisket and Pflaumen kuchen top my list as do my mother’s spritz cookies (recipes another time) for an Italian it my be meatballs and spaghetti or Lasagna.  I find your comfort foods, your dietary needs (are you allergic to a specific food? are you kosher (my specialty!!) supposed to lower your fat or salt  or do you just HATE peanut butter like I do?) .

I figure out the menu with your help.  I shop for all ingredients on the way to your home and cook everything there.

Since my focus is kosher clients, by using the clients equipment I don’t have questions about anything getting mixed up.

561-676-2078 helen@helenshomecooking.com

Chef Helen Gottesman

 

 

 

Potato Latkes Hannukah is Coming Book Your Date Now Before It’s Taken Hannukah’s Coming Soon. Book Y our Date Nowour Dinner Plans Now Before We Are Full!

6 Dec
http://forms.aweber.com/form/16/373053016.htm  Click here if you want to get on our Classic-Latkes-Applesauce-2mailing list for cooking and recipe tips

 

Chanukah or is it Hannukah?  The holiday name is translated from the Hebrew which means dedication. Many schoolchildren know the story of the small unadulterated oil found in THE temple in Jerusalem after it was mostly destroyed by the Syrian Greeks.  The oil lasted for 8 days rather than a single expected day, long enough for a rider to get a replacement from another city. The oil is central to the dishes we eat for Chanukah , everything deep fried,  (OK, so we skip healthy for one night) .

Many Jewish Holidays seem to be we were few , we beat the big army: Now, we can live as Jews!  Let’s eat.

Since the story of the Hasmoneans beating the Greek army involves the miracle of the small vial of oil that had hat been defiled by the Greeks lasting 8 days.(Long enough for a rider to get another replacement supply for the Temple in Jerusalem). We now celebrate with foods fried in oil.  Typical foods involve latkes (potato pancakes) (recipe to follow) and sufganiyot an Israeli jelly doughnut that puts  Dunkin Donuts and Krispy Kreme to shame (By the way , I love Dunkin Donuts).  By the way, this recipe is kosher, Gluten-Free, vegan and delicious! Perfect for celiac sufferers who avoid this recipe because it is usually made with flour.

Remember, you don’t have to be Jewish to like or make Potato Latkes.

Preparing the latkes (and Potato kugel)#latke #kugel this way keeps you from having a  grey potato dish which I always found unappetizing. #sufganiyot #oilChanukah #oilHanukah

Potato Latkes for Chanukah or anytime

Enough for 3 to 4 people

2 Large White Potatoes, peeled

1 peeled onion

salt

1 egg

Mild flavored Vegetable oil such as safflower or corn

Grate the short side of  the Potatoes against the larger spaced sides of a box grater into a bowl of ice water. Allow to sit for at least 10 minutes which gives the potato starch time to set in the water.  Squeeze the water out by handfuls of potato into a second bowl until most potato is gone from first bowl. Grate onion into drained potatoes and add salt and pepper. Pour off the water slowly from first bowl, leaving some more grated potato and the natural potato starch. When you have all the water poured off, add it to the second bowl and mix well.

Fill frying pan with 1 1/2 inches of oil an d heat.  add potato mixture by the soup spoon into the hot oil.  Give the latkes about 2 minutes to turn golden brown and flip them , til brown on the second side.  then, place on paper towl line plain to drain off excess oil. Keep going with all potato mixture.

For me, there is nothing better than latkes topped with apple sauce.  Pthers recommend sour cream with chives.

Variation  If latkes are too boring, grate in either a little carrot, zucchini or some fresh chopped parsley although I am a purist myself

No time to fuss, call on your chef in Florida , Helen thttp://forms.aweber.com/form/16/373053016.htmo make this and other holiday favorites for you in your kitchen

 Please join my email list for more information, recipes and cooking tips and  contests.

http://forms.aweber.com/form/16/373053016.htm

helen@helenshomecooking.com

561-676-2078 http://www.helenshomecooking.com

When can we schedule your free consultation, either over the phone or in your home?

Rosh HaShanah Dishes for the Soul

6 Sep

Rosh Hashana inspires dishes for the soul

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Personal chef Helen Gottesman of Helen’s Home Cooking prepares a kosher holiday meal. (Bruce R. Bennett/The Palm Beach Post)

Before Helen Gottesman looks into the depths of the new year, she glances back to remember the sweetest, most flavorful dishes of her childhood.

Rosh Hashana inspires dishes for the soul photo

The most vivid culinary memory of Rosh Hashanas past: Pflaumenkuchen, her Czech-German grandmother’s special plum tart.

“I remember the smell of the plums. My mother made a couple of dishes wonderfully, and one of them was my grandmother’s plum tart. She would use Italian prune plums. They came into season shortly before Rosh Hashana – and it was a short season,” recalls Gottesman, a New York native who works as a personal chef in Boynton Beach.

This is the great motif of Gottesman’s home cooking – comfort foods that pay homage to family memories. And as the Jewish New Year begins at sunset tonight, ushering in 10 days of reflection and repentance, she will greet it with prayer, introspection and kosher dishes reminiscent of her younger years in the Kew Gardens Hills neighborhood of Queens.

Rosh Hashana inspires dishes for the soul photo

“We would always have the matzo ball soup and, typically, challah,” says Gottesman, 55, who now bakes eight loaves of traditional challah bread at a time.

Helen Gottesman prepares her plum tart (or pflaumen kuchen). (Bruce R. Bennett/The Palm Beach Post)

And because Rosh Hashana exalts the sweetest of foods – as in honey-dipped apples to beckon happiness – there was always a piece of that ­fragrant, open-face plum tart, a culinary prayer for a sweet life.

Today, in accordance with her Orthodox Jewish faith, Gottesman keeps a kosher kitchen. But “kitchen” is a movable notion for a woman who turned a love of cooking Shabbat dinner for friends – and a knowledge of nutrition and kosher standards – into a small enterprise she calls Helen’s Home Cooking ( helenshomecooking.com).

Usually, she cooks in other people’s kitchens.

“Because I focus on kosher cooking and I keep kosher myself, I’m aware that people are particular about anything that comes into their house,” says Gottesman, who shares her home with husband. Robert, an educator, and 16-year-old son, Adir.

So when she cooked an early Rosh Hashana dinner at a friend’s home on a recent weeknight, Gottesman worked with fresh ingredients her friend had shopped for and brought only the items her friend was missing. While other mobile chefs may carry their own knives and trusty spice kits, she used her friend’s cooking vessels and kitchen utensils.

On the menu that day: one soul-warming comfort dish after another. She roasted a chicken with sweet potatoes, white potatoes and carrots, a sweet noodle kugel with sugar and apples, a batch of almond-flecked green beans, a steaming pot of matzo ball soup and her grandmother’s plum tart.

It’s the kind of cooking that stirs easy conversation with friends and clients.

“If I’m in their kitchen, I hear their food stories, what they like and what they don’t, what their idea of comfort food is. For some, it’s lasagna. You never know. It all depends where and how they grew up,” says Gottesman.

She says a lot of her clients are seniors who don’t cook for themselves anymore. “And they don’t like the takeout places. Typically, what they want is the comfort foods they grew up with,” says the chef.

She dreams of opening a healthy kosher café one day, “a place of coffee, homemade breads and vegetarian items.” But for now she cooks wherever a kitchen welcomes her.

“I love cooking,” says Gottesman. “When I start cooking, I can get a little carried away and my husband tells me, ‘Don’t you realize there are only three of us in this house?'”

PFLAUMENKUCHEN (PLUM TART) WITH MUERBETEIG DOUGH CRUST

TO MAKE THE CRUST:

1 cup margarine

3 cups flour

2 egg yolks

1 lemon

1/4 cup sugar

Cream margarine and sugar, add flour then egg yolks along with grated rind of lemon along with the juice. Chill dough for at least half an hour and then pat into large pie tin with fingers.

TO MAKE THE PLUM TART:

Muerbeteig dough

6-9 Italian prune plums

1 teaspoon sugar

Cut plums into eighths and place them skin side down in the pie pan starting with the outside going halfway up the side. When all of the space is covered, sprinkle with sugar and bake for about 30 minutes at 350º. Tart is done when crust is lightly browned. Allow to cool completely before serving.

ROAST CHICKEN WITH VEGETABLES

Serve with vegetables on the side.

1 chicken cut into eighths or serving size pieces

1 large sweet potato or 2 medium, peeled and cut into chunks

2 white potatoes, peeled and cut into chunks

1 large onion sliced or cut into chunks

1 zucchini, sliced

Garlic, a few cloves

1/2 red pepper, thinly sliced or diced

Salt and pepper, to taste

Paprika, to taste

In a roasting pan place bed of vegetables and mix them up and sprinkle with salt and pepper. Then, top with chicken pieces skin side up. Sprinkle with salt and pepper and paprika.

Place in preheated 350º oven. After 30 minutes, turn chicken pieces over and sprinkle salt and pepper and paprika on the chicken if you have not already done so. When this is done (it will be browned) turn chicken pieces back to skin side up and cook for another 30 minutes. (Cooking time is about 1 hour, 15 minutes to 11/2 hours.)

STRING BEANS ALMONDINE

1 to 11/2 pounds string beans

1 tablespoon margarine

1/4 cup almonds, slivered or sliced

1/4 red pepper, slivered

Salt and pepper, to taste

Cut tips off string beans. Either leave beans whole or slice into 1 to 2 inch pieces. Place into boiling salted water until they are tender, but still bright green in color.

Drain the string beans. In the same pot, melt margarine and lightly sauté almonds. Add red pepper and cook to soften slightly. Then add the string beans to heat through.

Sprinkle with salt and pepper and a squeeze of lemon, and serve.

Recipes by Helen Gottesman,   http://www.helenshomecooking.com

 

 

 

 

 

 

 

How kosher should we be?

7 Apr

How kosher should we be?.

How kosher should we be?

23 Aug

I recently spoke to an old friend who told me her grown son had become completely kosher .As neither of us grew up in a completely observant environment I was impressed by the change in her son.

Then I met him again and we started talking.  I was curious to find out exactly what he considered totally kosher.  According to him eating Glatt kosher meat is all you have to do.  I told him that is just part of it.  when I started keeping kosher over 25 years ago, I started with no obvious combinations of meat and dairy, no shellfish (hard for me to give that up!!) and no pork.  I ate in generic restaurants and the cafeteria at the company I worked for in NY and was very proud of myself for doing that.  Then as a cook/chef I realize they just cooked a cheeseburger on that grill, or a slice of bacon in that pan, ,, what was I thinking??  I started reading books about kashrut. I learned a lot.  Without completely different pots, pans, stoves, knives, cutting boards, and sinks it is virtually impossible to keep kosher in your own home.

 

Some people also think that a slice of plain cheese pizza in a generic pizza joint is OK.  Oh contraire!  Just because a kosher person chooses to keep meat and dairy separate.  most pizza joints have no problems putting meat drippings or actual meat in the tomato sauce to flavor it.  There goes the separation of meat and dairy!! 

 

Then there is the bread and cake.  A generic restaurant is likeliest to lard (pig fat) to get the flakiest pie crust.  They have no reason not to.  Many places will use lard to grease their bread pans as it can be cheaper than vegetable oil and since it is not actually IN the bread there is no need to list in on the ingredients.  Think of that for vegetarians as well!

 

Unless you have a mashgiach on premises in a commercial setting you can’t be sure what you are dealing with.  If you have a trademarked kosher symbol like the “OU” or “OK” or a local organization like the ORB here in South Florida you can’t be sure what you’re getting is kosher.

 

Just my two cents. Tell me what you think.

Kosher Personal Chef in Non-Kosher World

7 Aug

Kosher Personal Chef in Non-Kosher World.

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Morrocan chickpea stew

5 Aug

Morrocan chickpea stew

Sautée onion , garlic, carrots, celery. Add cumin, cinnamon, and pepper . Add 8 ounces soaked garbanzo beans and sweet potato along with 4 cups broth or water . Bring to boil, cover and simmer for one hour. Add 2/4 cup of tomato sauce and salt. serve with brown rice

I wanted to be more specific with this recipe which I made again. I had gotten part of the recipe on the package of dried beans and adapted some of the additions based on what I had in my pantry.

Soak half a pound of dried garbanzo beans/chick peas for an hour or more and drain. In a Dutch oven add a Tbsp. of olive oil or other vegetable oil to a pan, Add 1 large onion (sliced or diced), 2 to 4 cloves garlic, a few sliced carrots and celery ribs and saute on medium . As it cooks add 2 tsp. cumin, 1tsp cinnamon, black pepper, and add 4 cups of broth or water (By the way, don’t add the salt until the beans are soft). Cook for about one hour until the beans are soft . Add salt to taste. Add one peeled and diced sweet potato. when the potatoes are cooked through enjoy!
Vegan unless you used chicken broth.
Let me know when you try it.
Helen

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Mini Spicy zucchini Cheese quiches

31 Jul

Mini Spicy zucchini Cheese quiches

One of my standard dairy appetizers for parties is these mini cheese quiches. I use about 3 to 4 dozen of the mini muffin cups (in the freezer section from Wal-mart or another store. I dice up about 6 ounces of Cabot Pepper Jack cheese (Cheddar ma ybe used if you don’t like spice) and put it in the muffin cups. Saute 1 finely diced or grated zucchini in 1 T.oil until slightly browned. Divide evenly between muffin cups, Mix 1/4 cup milk and 2 egg yolks and a dash of nutmeg and pour over the vegetables and cheese filling to near the to. Bake about 20 minutes at 350 degrees until browned on top Serve while hot

Let me know how you like it.

Share-a-Chef

8 May

 

This week I was scheduled to cook for the second time for a senior couple in Del Ray

Beach Florida.  An hour before I was scheduled to start shopping, I got a call from Mrs. L. Her next  door neighbor, also a senior wanted the same dishes, only packed singly. I told them I could give them a discount since I was making the same dishes for each.

I made them three main dishes, four portions for each family. I charged them only $259 including groceries for each, lower than my usual price of $275.00. the requested dishes included: Beef Stew, Apricot chicken, Salmon with ginger and Lime ( the recipe is in my blog). Also the side dishes broccoli kugel, noodle kugel, and roast cauliflower and Split Pea Soup.
when can we cook for you?
I would love your feedback. Helen@helenshomecooking.com or call me at 561-676-2078 .
Thanks,
Helen

Chef Helen has lowered her prices

13 Apr

Helen’s Home Cooking has lowered its’ prices as inclusive of groceries.  check this out!

 

http://www.helenshomecooking.com/Weekly_Cook_Dates.html

Gluten Free Brownies for Passover

30 Dec

Gluten Free Brownies

4 whole eggs

1 1/2 cups sugar

1 cup oil

1/2 cup cocoa

3/4 cup potato starch

1/2 cup chopped nuts and/or chocolate chips

Mix eggs just until yolks and whites are mixed then add the rest of the ingredients, mix until smooth. Bake in a 9 by 13 inch pan for 45 minutes at 350. (try two 8 by 8 pans).  Kick it up with raspberry jam folded in just before baking)

Call to order your baked goods for Passover or all year long!  Call for your free consultation!

helen@helenshomecooking.com  561-676-2078

You can also order these to go from chef Helen as well as potato kugel and other side dishes Call in advance to make sure there is enough!

Celiac Disease…. A Hidden Epidemic

26 Dec

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Celiac Disease A Hidden Epidemic
by chefhelen
In the Book “Celiac disease, A Hidden Epidemic” Dr Peter H. R. Green lists (page 199) grains than ca be eaten safely and has another list of foods that are not safe to eat.

First, the good News: Grains that are Safe

Rice, Corn, Millet, Teff, Sorghum, Wild Rice, Buckwheat, Quinoa and Amaranth

Focus as a newly diagnosed person on what you can eat so you don’t feel deprived!

You can also eat all meat, fish, cheese (practically) fruit, vegs, milk….as long as they are not prepared with the Grains to avoid….

So, which are The Grains to Avoid

Wheat!!, Rye, Barley,bulghur, couscous, spelt, kamut, semolina, triticale and einhorn….

Recipes will follow in a future post.

Check out my website for more information…www.helenshomecooking.com

or call 561-676-2078 begin_of_the_skype_highlighting FREE 561-676-2078 end_of_the_skype_highlighting

Chicken Nuggets Gluten Free

25 Dec

I don’t eat fast food or prepared  food for the most part and decided to make Chicken Nuggets.  I could not use matzoh meal bread crumbs since hubby is Celiac ,and must be Gluten Free.

3 chicken cutlets , about  1 pound

2 eggs

1/4 cup ground corn meal

2 Tbsp Potato starch

Salt and Pepper to taste

oil spray or olive oil

Cut Chicken cutlets into bite sized squares,  Dust them with the potato starch/cornmeal mixture, then egg then again in potato starch/cornmeal mix (or skip the first mixture and do egg first).then placeon parchment paper lined baking pan. drizzle with olive oil or spray with oil (like Pam and bake at 375 degrees until browned,turning over as each side is browned…about 30 minutes

Celiac…Gluten Free Again..

23 Dec

OLYMPUS DIGITAL CAMERAMy husband Robert,was re-diagnosed with celiac.  He is not tolerant of gluten..The main ingredient in his favorite foods like pasta  and cookies and cakes is wheat flour which is the biggest no-no in the Celiac diet.  I will use my skills to adapt recipes and post them as I go.

Thanksgiving Dinner Prep

21 Nov

Today,I prepped most of the food to bring to dinner tomorrow. So far,Roast turkey, already carved.  Stuffing, two types of cranberry sauce, twice baked sweet potatoes,roast  vegetables , gluten etables-free brownies, soon apple crisp, soon curried carrots, steamed green beans ( finishing with margarine, garlic and pecans at her kitchen).  potato kugel,

Still have to finish the gravy and biscuits…..

 

OOh there’s also chocolate pecan pie. yum

Chef Helen

561-676-2078

www.helenshomecooking.com

Pricing Structure

29 Oct

 

 

 

I just posted clarification of my pricing structure for my Personal Cheffing.  I have  made these inclusive prices, to make budgeting easier.

This appears on my website www.helenshomecooking.com .  Call me if you have questions, 561-676-2078

Regular Cook Date Pricing

  • Starter for Initial Cook date,

    3 dishes, 4 portions, $225.00 groceries included

    3 main Dishes, 4 portions each $295.00 5 main dishes, 2 portions each $325.00 5 main dishes 4 portions each $375.00 5 main dishes, 6 portions each $449.00

    groceries are included, (unless you need unusual ingredients, (such as organic kosher bison)   Special dietary Needs may involve an additional charge of $40/50.00 to allow for additional menu planning and shopping

Sukkah almost finished!

30 Sep

Thanks to the hard work of my husbsand robert over the past few hours, my sukkah is almost complete.  fortunately, we have a screened in patio at the back of our house wich is eight by 30 and big enough for a crowd or just the 3 of us as needed.

He removed everything and used outdoor clorox a scrubbrush and hose to clean it.  then, he cut down palm branches on our property and asked a few neighbors if he could cut theirs (living in florida makes  this soooo easy) and laid them over a few firring strips on top of our screened in porch! Voila!

Bow i must get shopping and cooking.

Oh maybe an extra table for guests!

 

Keep away the RAIN PLEASE!

Kosher Personal Chef in Non-Kosher World

4 Sep

Many of my current and prospective clients are non-Observant Jews in South Florida .  Since I am Observant, I spoke with my rabbi to see how I could cook for my clients in their home who do not keep kosher and still make a living doing this while following Jewish Law (Halacha) which prohibits giving non-kosher food to another Jew.

According to my Rabbi, I need to only offer Kosher meat to my clients, not give them any meat/dairy combinations, and no shellfish.

To accomplish this, I use the equipment the client has in their home (stoves, knoves, potas, pans) and offer an inclusive price for my services so I can offer only kosher food to my clients.  I will make a few dollars less and they get a better product.!!

Link

Kosher Personal Chef in a Non-Kosher world

4 Sep

Kosher Personal Chef in a Non-Kosher world

Chef Helen Gottesman cooks in South Florida

Food Product Creation and Development

26 Aug
Dry TVP flakes are an inexpensive protein sour...

Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish. (Photo credit: Wikipedia)

When I was a student at Queens College /CUNY, the most interesting course that I took was in Experimental Food Science.  We had to create a recipe and test variations and create a publishable (as in the Journal of the AMA, or other professional publications) article after taste testing the variations on random subjects.  I did a standard beef meatloaf recipe and tested it with increasing ratios of TVP.(Textured Vegetable Protein).  We then had to get a suffficiently large random sampling taste tested and the result was a 50/50 meat/TVP was palatable, when we used more than half of TVP the result was too grainy and did not taste of meat.

I still use these skills today.  I taste test variations on recipes that clients have whether for their own use or commercial use.  I have the skills that could help any small or start up food manufacturer in their testing phase and assist in marketing.

Who do you know that needs these skills today?  Are you looking for research done to take your product for commercial use and see whether it is viable?  I have the skills to to do this on a small scale and lower budget than the larger concerns that will cost you tems of thousands in cash…You can also start  with me as a part time employee and then upgrade to full focus groups etc with the tens of thousands in funds it will  cost.

Call Chef Helen at 561-676-2078 or email today at chefhelen@helenshomecooking.com

Learning and Growing as a Chef

7 Aug
Two braided Shabbat challahs placed under an e...

Two braided Shabbat challahs placed under an embroidered challah cover at the start of the Shabbat meal (Photo credit: Wikipedia)

English: Six Braided Jewish Challah with sesame.

English: Six Braided Jewish Challah with sesame. (Photo credit: Wikipedia)

I spent part of my time “up north” staying with friends in Baltimore.  Chana not only bakes her own challah every week as I do, she gets wheat and spelt directly from the farmers, sprouts it, dehydrates it amd mills the flour herself.  I have been doing it the easy way and buying flours at the grocery store.

I could not believe the extra level of work 9and equipment) that she takes for granted as part of the weekly process she begins about tuesday or even Monday to have her Shabbos challasready for Friday night!

Let me know if you want info on this process!

Sale in Personal Chef Services..Cure for the Summer Doldrums

15 Jul

Sale in Personal Chef Services..Cure for the Summer Doldrums.

Banana Nut Muffins

13 Jul
2 wicker baskets full of muffins sit on a blue...

2 wicker baskets full of muffins sit on a blue, pink and white checkered tablecloth in a tight shot. There is a broken muffin in the foreground. (Photo credit: Wikipedia)

My friend Mark Roseman (the Toby Center) paid a shiva call and brought along a bag full of frozen bananas since he knows how I like to bake.  I will be using a recipe from Better Homes and Gardens and substituting pecans for the walnuts.

1 1/2  cups all purpose flour

1/3  cup sugar

2 tsp baking powder

1/4 tsp salt

1 egg beaten

1/2 cup milk (or soy milk)

1/4 cup oil

3/4 cup chopped banana

1/2 cup chopped nuts

Preheat oven to 400 degrees f. Grease 12 muffin cups.  In a medium bowl combine flour , sugar, bkg powder and salt,  make a well in center of flour mixture and set aside.

In another bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture.  stir until just moistened, butter should be lumpy. Fold in diced bananas and chopped nuts

Spoon batter into prepared muffin cups, filling each abt 2/3 full.

Bake 18 to 20 minutes until golden and a wooden toothpick inserted in center comes out clean, Cool in muffin cups on a wire rack for 5 minutes.

Remove from muffin cups, serve warm.

Bagels first time

3 Jun
Bagel

Bagel (Photo credit: Wikipedia)

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I made bagels for the first time today and wondered why they lost their shape during the boiling step.  (I had pinced together ther ends of a rope od dough as shown in the recipe).  Another blog told me to make a sphere of dough and push a hole through then widen it I wish I had known this before.  they are delicious though!

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