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[24 Feb 2010 | No Comment | ]

Cremé Fraiche in French means fresh cream but it is actually a sour cream which is luxurious in flavor and texture.
2 cups of heavy-pasteurized cream. Do not use ultra pasteurized. On a low flame warm it slightly then turn off the heat. Do not boil! Add 3 Tablespoons of Buttermilk and and stir in. The cultures in the Buttermilk turn the cream into Crème Fraîche.
Thickening the Cremé Fraiche:
Put the warmed through Buttermilk & heavy cream in a glass jar with a lid on it. …

Headline, In Season, Musings, Personal Chef Diary, Recipes, Tips »

[20 Jan 2010 | No Comment | ]
Welcome!

As a proud member of the American Personal & Private Chef Association, I relieve the anxiety and stress that comes with “What’s for dinner?”
By customizing menus that are ‘Palate Specific’, I not only do your grocery shopping, but freshly prepare, label and store for you with easy to follow heating instructions a variety of daily nutritious entrées & side dishes.
As your Personal Chef, I will enhance your lifestyle by freeing you to enjoy quality time with your loved ones, or if single, providing you leisure time.
As a time-crunched professional or …