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Why I Love Cooking for My Clients

25 Jul

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.

Instead, as a Personal Chef I speak to people about what food means to eeds that would determine the choices of foods we will preparethem.  Is it simply for nourishment?  Must it be a work of art for them to enjoy it?  Are there specific dietary n

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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

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)

Valentines Day Dinner for 2 Gift Certificates

1 Feb

Are you still trying to get the right gift for your wife, husband, significant other or best friend?  Maybe a gift for someone who just needs a lift? Maybe you want it for yourself?

Relax over a meal made in your home with your pots, pans etc. by a professional Personal Chef.  You can choose from our most popular rib steak, salmon en papillote , chicken Marsala or something else.   We can prepare the meal of your choice including a soup, salad, side dish and dessert.  Valentine’s Day will go quick so order now.  We c an arrange other days according to your needs.ChefHelen

Gluten Free, Special diets (salt free, low fat etc) and Kosher are my specialties

We do all the shopping, cooking ,serving and clean up.

Call 561-676-2078 or email valentines@helenshomecooking,com

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.

 

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

Comments 0

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

 

 

 

 

 

 

 

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