"Honeycomb" WannaBee Chefs' Blog

New Leaf to HoneyComb

2010-03-09T21:04:00.000-08:00

I know, I know it has been forever. My blog is turning a new leaf, my commitment to myself and all you Wannabee Chef's out there is I will post atleast every week! From now on I want to share with you favorite recipes, insights about food and cooking, stories about my cooking studio and a peek into my family life especially my daughter!

Well this month has really took a turn to many endless busy days. The weather had brought back many kids birthday parties, catering events and walk in traffic! I looove his time of year.

Anyways, earlier today I experimented with one of my favorite sauces, I made it a little healthier. Marinara sauce can be a tad bit boring at times. But adding carrots, celery and shallots make this sauce alot more tastier. Below is a recipe for a delicious twist to the classic marinara sauce. Hey! maybe if you like it as much as I did you can serve it as a soup ;)

Spring Marinara Sauce

Serves 4

5 cups canned plum tomatoes

1 carrot, diced

2 celery stalk, diced

2 shallots

4 garlic cloves, smashed

1 tbs. dried basil

1 tbs. dried oregano

1 tbs. dried thyme

1 tbs. sugar

2 tbs. fresh parsley

salt

pepper

olive oil

In large pot, add olive oil to coat the bottom of the pan. Add vegetables and begin to saute until soft. Place tomatoes and seasoning in the pot and bring sauce to a simmer. Simmer sauce for one hour. Season sauce with salt and pepper. Using a hand blender, blend sauce until smooth. Serve with your favorite pasta.

Couscous, dried apricots, scallions, orange vinaigrette

2008-11-19T19:03:00.000-08:00

Serves 5

¼ c. dried apricots, chopped
2 ea. scallions, sliced
2 tbs. pistachios

Orange vinaigrette:
1 orange, juiced
½ c. olive oil
2 tbsp. red wine vinegar
1 tsp. honey
Pinch of salt
Pinch of pepper

Couscous: 3 cups chicken stock or vegetable stock Salt and freshly ground black pepper 1 1/2 cups couscous
To toast pistachios heat saute pan over medium heat and add pistachios. Toast until pistachios start to brown and smell very fragrant, for about 4 minutes. Let cool.
To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5-7 minutes.
Meanwhile, coarsely chop the cooled pistachios. When the couscous has absorbed the stock, fluff with a fork, add the orange vinaigrette, scallions and dried apricots. Season, to taste, with salt and pepper. Garnish with pistachios. Serve warm or at room temperature

Caramelized Onion, Sage and Cornbread stuffing

2008-11-19T19:00:00.000-08:00

Serves 6

2 tablespoons butter 2 onions, sliced
3 celery, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg 1/4 cup heavy cream 1
1/4 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Then add celery and cook for another 5 minutes. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together. Spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Green salad with Carrot Ginger Dressing ( my favorite dressing!)

2008-07-27T13:01:00.000-07:00

Serves 4-6

½ head romaine lettuce, chopped
2 carrots, shredded
2 cucumbers, peeled, shredded
½ c. firm tofu, strips

Carrot-ginger dressing

1/2 pound carrots (3 medium), chopped
1/4 cup water
1/4 cup seasoned rice vinegar
3 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 shallot, chopped
2 tbsp. honey
1/2 cup peanut or vegetable oil

In a blender, combine the carrot, water, vinegar, ginger, honey soy sauce, sesame oil, shallot and and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

Toss dressing with salad.

Asian Chicken Salad Tartine

2008-07-27T12:53:00.000-07:00

Serves 5

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 cloves garlic
2 red bell peppers, ribs and seeds removed, julienned
Coarse salt and freshly ground black pepper
5 slices sourdough bread, cut 1/2-inch thick from an oval loaf
2 cups store bought roasted chicken, boneless and skinless
¼ c. low fat mayonnaise
Fleur de sel, or sea salt (optional)
1/4 c. soy sauce
2 tbs. rice wine vinegar
1 tsp. asian hot sauce
3 teaspoon sesame seeds
1 teaspoon sesame oil
1 lemon, for garnish

Heat oil in a large nonstick saute pan. Add the onion and garlic; saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add bell peppers; continue cooking until peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.

Toss store bought chicken with mayonnaise, soy sauce, mayonnaise, sesame oil and asian hot sauce.

Meanwhile, toast bread in the toaster or grill until golden brown.
Spread the red-pepper mixture over slices of toast; top with chicken dividing evenly. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with sesame seeds and zest the lemon over the top just before serving.

Rice Pulao (rice pilaf) with mixed vegetables

2008-03-25T18:49:00.000-07:00

Serves 4

1 onion, sliced
¼ c. peas
2 oz green beans, diced
1 small carrot, diced
1 c. basmati rice
1 bay leaf
1-2 strands saffron
1/8 c. golden raisins
1/8 in. cinnamon stick
1 tbs. cumin seeds
2 ¼ c. water
1/8 c. halved cashews
Salt
Pepper
Olive oil

Wash rice well.

In a medium pot, add 2 tbsp. of olive oil and sauté onions until they become translucent. Season with salt. Then add green beans, carrots, and peas and saute for another 5 minutes. Add rice, cashews, golden raisins and cumin seeds and coat evenly with vegetable mixture.

Then add water, bay leaf and cinnamon stick to rice mixture and cook covered for 20 minutes.

In a small bowl, place saffron and 1 tbsp. of hot water and keep aside. Once rice is cooked, drizzle saffron water and serve.

Chicken Kebabs

2008-03-25T18:47:00.000-07:00

Serves 6

1 lb. ground chicken
½ tsp. plain yogurt
1 tbs. ground coriander seeds
1 tbs. ground mango powder
1 tbs. red chili powder
1 thai bird chili
1 lemon, juiced
1 tbsp. salt
1 tsp, pepper
½ onion, finely chopped
¼ c. cilantro, roughly chopped

Garnish:
½ onion, sliced lengthwise
¼ c. cilantro, roughly chopped
1 tbs. lemon juice
Pinch of salt
Pinch of pepper

Preheat oven to 375 F.

Combine all ingredients except for garnish ingredients. Marinate meat mixture for 30 minutes. Then begin to form cylinder shaped kebabs, set aside.

Heat a stove top grill pan on medium heat, add olive oil to coat. Begin to place kebabs on the grill and grill for 3 minutes on all sides. Then place kebabs on a sheet tray and finish them in the oven for 12-15 minutes.

For garnish:

Combine all ingredients.

After kebabs are done, top with onion mixture and serve.

Passover Catering Menu

2008-03-25T18:35:00.000-07:00

PASSOVER CATERING MENU

rama@wannabeechef.com

917-449-2459

Mains:

Portion size:
15 people, $ 80
30 people, $ 150

Braised lamb, sour cherry jus
Leg of lamb, orange and dates
Lamb stuffed tomatoes

Chicken:
15 people, $ 65
30 people, $ 125

Chicken tagine, dried fruits
Honey glazed lemon chicken
Sweet and sour chicken
Stuffed chicken breasts, spinach, mushrooms

Seafood:
15 people, $ 80
30 people, $ 150

Salmon cakes, horseradish, cucumber sauce (dairy)
Halibut with fennel, orange vinaigrette

Vegetarian Platter:
15 people, $ 55
30 people, $ 100

Falafel, sesame grilled eggplant, hummus, marinated beets and onions, feta(dairy)
Vegetarian Lasagna (dairy)

Soup:
15 people, $ 35
30 people, $ 65

Matzo Ball Soup
Roasted beet soup, horseradish relish
Chicken Soup, peas, dill
Roasted asparagus soup, gremolata

Sides:
15 people, $ 40
30 people, $ 75

Potatoes:
Potato latkes
Roasted baby potatoes, rosemary, capers
Chunky garlic mash potatoes

Rice:
Lemon rice pilaf
Yellow rice, saffron, pistachios
Rice with vermicelli, toasted nuts

Vegetables:
Roasted green beans with crispy shallots, hazelnuts
Warm carrot and spinach salad, tarragon vinaigrette
Braised root vegetables
Grilled eggplant with dill, garlic
Spinach moussaka
Roasted asparagus, dried currants
Cauliflower and leek kugel, almond-herb crust
Apple, walnut, matzoh kugel

Desserts:

All desserts serve 10 people
All desserts are $ 30

Orange-pecan bundt cake
Almond cookies, raspberry jam
Walnut-date torte
Vanilla chiffon cake, fresh fruit compote
Honey nut cake, soaking syrup
Passover brownies
Strawberry rhubarb compote with matzo streusel topping

www.wannabeechef.com

White Bean, Kale and Chorizo Soup

2007-12-02T12:44:00.000-08:00

Serves 5-6

1 (14 oz) can of great northern or cannelini beans
6 cups chicken stock, (preferably homemade)
1 bay leaf, preferably Turkish
Kosher salt
Pinch saffron threads, soaked in 1 tsp. of warm water
2 tablespoons extra-virgin olive oil
3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped Freshly ground black pepper
Sherry vinegar, to taste

Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then add beans into the pot. Add chicken stock. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5-7 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

Arugula, fennel, grana padano, and lemon vinaigrette

2007-12-02T12:29:00.000-08:00

Serves 2

1 c. arugula
½ fennel bulb, thinly sliced
3 oz parmesan, thinly sliced
¼ c. sunflower seeds, toasted
½ tsp. lemon zest
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 tsp. honey
salt
pepper

In small bowl whisk together lemon zest, honey, and lemon juice. Slowly drizzle in olive oil. Season with salt and pepper.

In bowl with ice cold water, place sliced fennel, this allows them to become crisp. In a salad bowl, mix arugula, fennel, cheese and toss with lemon vinaigrette. When serving top with toasted sunflower seed and season with salt and pepper.

Coconut infused squash-ginger bisque

2007-12-02T12:18:00.000-08:00

Serves 6

3 lbs. butternut squash, peeled, roughly chopped
1 onion, roughly chopped
3 tbs. ginger, peeled
2 tbs. honey
4 cups of chicken or beef broth
1 can of coconut milk
2 tbs. toasted coconut
1 tbs. cilantro, minced
Salt
Pepper

In a large stockpot, sauté carrots, squash, and ginger for 10 minutes. Season with salt and pepper. Then add chicken or beef broth and coconut milk. Simmer for 30 minutes or until squash is fully cooked.

After the soup has simmered, start blending the soup in batches carefully. Depending on your preference you can thin the soup out with some chicken stock. Check for seasoning and garnish with toasted coconut and cilantro.

Baklava with an orange-simple syrup

2007-11-29T11:57:00.000-08:00

Baklava

Makes 24

1 pound shelled walnuts, toasted
1/2 pound blanched almonds, toasted
1/2 pound shelled pistachios, toasted
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
½ pound unsalted butter, melted
1 pound phyllo pastry sheets

Preheat oven to 375 degrees F.
Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.
Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
To build the baklava, you will alternate 2 layers of dough with a thin layer of nuts. Start with a stable base of 4 sheets on the bottom, brushing each with melted butter. Spread 1/3 c. of the nut mixture evenly over the stacked sheets. Cover with 2 sheets of phyllo, painting each with melted butter, then sprinkle again with more remaining nut mixture. Repeat the process until phyllo is done. Top the last layer of nuts with 4 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top.
If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil.

Orange Infused Simple Syrup:
2 cups sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1/2 lemon, juiced
2 large strips orange peel
1 orange, juiced
1 cinnamon stick
3 whole cloves

To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes or until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool. Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving.

Blueberry Croissant French Toast

2007-07-31T12:11:00.000-07:00

Serves 4-6

1/2 c. milk
2 large eggs
1/4 cup sugar
1/4 cup brandy
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons blueberry preserves, stonewall kitchen has a great jam/preserve
4 croissants, cut horizontally in half, a few days old
3 tbsp. butter
1 c. fresh blueberries
Pure maple syrup

Combine milk, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.

Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
* Rama's note:

Make sure croissants are stale, fresh croissants are too soft and they will become mushy
If you are not a blueberry fan, you can subsititute any berry you like or even a orange. For example, use rasberry preserves and fresh rasberries instead.

No Bake Summer Berry Pudding

2007-07-31T11:59:00.000-07:00

Serves 6-8

For the berries:
2 cups strawberries, cleaned
2 cups raspberries
1 cup blueberries or blackberries
1 cup sugar
Pinch salt

For the berry puree:
1/2 cup simple syrup
2 cups raspberries
Pinch of salt

For the pudding:
10 to 15 slices of brioche, crust removed
1 pint vanilla ice cream or ice cream of your choice

Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.

In a blender, puree the simple syrup with 2 cups of raspberries until smooth. Set aside.

Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer alternating with the cooked berries. Repeat and end with a bread layer on top.

Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. You use a heave pan or cast iron pan. Refrigerate the pudding overnight.
To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with a scoop or two of vanilla ice cream.

Watermelon Margarita

2007-06-29T12:04:00.000-07:00

Drink of the Summer:
( as inspired by Emeril)
1 teaspoon lime zest
1/2 cup water
1/2 cup sugar
3 tablespoons coarse salt
1 lime wedge
1 cup watermelon puree ( see below)
2 tablespoons fresh lime juice
1/2 cup premium 100 percent agave tequila
2 tablespoons orange-flavored liqueur ( Grand Marnier or triple sec)
1 cup ice

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)
Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.
In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed. Add some sugar if desired.

Grilled eggplant, arugula, feta salad, fig vinaigrette

2007-06-07T14:58:00.000-07:00

Serves 4

1 c. arugula
5 Italian eggplants, sliced (1 in. sliced)
¼ c. feta cheese, crumbled
¼ c. tbs. fig vinegar
1 tsp. Dijon mustard
½ c. olive oil
2 tsp. honey
1/3 c. basil, thinly sliced
2 tbs. chopped mint
½ c. toasted pine nuts
½ c. fresh or dried figs
salt
pepper

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant, toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

In bowl, whisk fig vinegar, mustard and honey. Slowly drizzle in olive oil.
Place the eggplants on a serving platter or in a plastic container. Sprinkle with the pine nuts, feta cheese, basil, and mint. Drizzle with vinaigrette, salt, and pepper. Place figs throughout the plate or container.

Vichyssoise ( potato and leek soup)

2007-06-07T14:56:00.000-07:00

Serves 6

1 tbs. butter and ¼ c. water
4 large leeks, white parts only, chopped
1 tbs. garlic
2 ½ c. vegetable stock
2 potatoes, peeled, and sliced
½ c. milk or cream
Salt
Pepper
Chives, sliced, for garnish

In medium pot, add butter and water and cook for about 20 minutes. Do not allow leeks to become brown. Stir in potatoes, garlic, and vegetable stock. Bring to a boil, reduce heat and simmer until potatoes are tender for about 30 minutes. Puree until smooth and add milk or cream. Season with salt and pepper. Garnish with chopped chives. Should be eaten in room temperature.

Grilled chicken sandwich, sundried tomatoes, blue cheese

2007-06-07T14:47:00.000-07:00

Serves 4-6

4 boneless skinless chicken breas, halved, well trimmed
1 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 red onions, cut into 1/2-inch-thick slices
4 large wheat bread rolls (about 4 inches long), cut in half, lightly toasted
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches spinach
4 ounces blue cheese( my favorite is Point Reyes from California)
2 tbs. dijon mustard
pepper

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with mustard then sun-dried tomatoes. Top with chicken breast and some grilled onions and spinach top halves of rolls with 1 tablespoon blue cheese atop sandwiches. Serve.

Frisee, roast potato, bacon salad, honey mustard dressing

2007-06-07T14:39:00.000-07:00

Serves 6

1 1/2 lb small red small potatoes, cut into wedges
1 large garlic clove, finely chopped
7 tablespoons olive oil
1 shallot, finely chopped
1 1/2 tablespoons Sherry vinegar or red-wine vinegar
1 1/2 teaspoons honey mustard mustard
1 teaspoon kosher salt
2 tsp. pepper
3/4 lb mixed greens such as frisée (French curly endive), mizuna, baby spinach, and mesclun,
1/2 cup cherry tomatoes, halved
4 strips bacon, cook until crispy, crumbled
2 tbs. chives, chopped
1/4 cup finely grated Parmigiano Reggiano

Preheat oven to 450°F.
Roast potatoes:Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 20 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
Make salad:Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
Sprinkle remaining Parmigiano Reggiano and chives over salad and serve.

Roasted Corn Salad with Cilantro-Lime Dressing

2007-06-07T13:19:00.000-07:00

Serves 6

4 corn on the cob or 1 pkg of frozen corn
1 cup haricot verts (French green beans), cut into 1/3 inches
1 cup cherry tomatoes, halved
1 mango, medium diced
1 red onion, medium diced

Cilantro-Lime dressing

1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
1 tsp. agave nectar
1 garlic clove
Salt and pepper

Cut the corn kernels off the cob. In a large sauté pan, heat some olive oil on medium heat, add the corn kernels. Roast corn for 5-6 minutes or until they become charred in some areas. Then add haricot verts for about 3-5 minutes.

In a blender, puree all of the cilantro-lime ingredients.

Finally combine all salad ingredients and toss with dressing, season with salt and pepper.

Guacamole

2007-06-07T13:10:00.000-07:00

Serves 4

2 avocados, peeled
1/4 c. cilantro, chopped
2 tbs. jalapenos
1/4 c. tomatos, chopped
1/4 c. onion, finely chopped
1 1/2 lime, juiced
1 tbsp. olive oil
1 tsp. cumin powder
1 tbsp. coriander seeds, crushed
salt
pepper
pinch of sugar

In small bowl, combine all ingredients and roughly mash avocado with a fork. Season well and serve with blue corn tortilla chips.

Grilled Crab Tortillas

2007-06-07T12:54:00.000-07:00

Serves 4

1/2 cup part-skim ricotta cheese
1/2 cup mozarella cheese, grated
2 tbsp. finely chopped jalapeno peppers
2 tbs. red bell pepper, finely schopped
2 tbs. finely chopped fresh cilantro
2 tbs. finely chopped green onion
2 tbs. lime juice
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound fresh crabmeat, drained and flaked
4 (8-inch) whole wheat flour tortillas
Vegetable cooking spray

Combine first 6 ingredients in a small bowl; mix well. Fold in crabmeat, and set aside. Place 1 tortilla, in a nonstick skillet coated with cooking spray. Spread 1/2 cup crab mixture over half of tortilla in skillet. Cook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and keep warm. Repeat with remaining ingredients. Serve hot.

* you may substitute grilled chicken

"Breezy" Summer Series

2007-05-17T14:42:00.000-07:00

www.wannabeechef.com

Summer is finally here!! Kick back and relax with Wanna-Bee Chef’s “Breezy” cooking series… Summer is a time to indulge in yourself with foods you love to eat and cook. So take a moment and think about how you really want to spend your summer.

6/14/07 “Aloha”, $ 65, Cooktique, 6:30-8:30 pm
Tropical fruits are the main actors in almost any kind of dishes.

Fruit Bruschetta with a Balsamic Drizzle
Mango salad with Grilled Shrimp
Green papaya rice rolls
Pineapple Upside down Cake

6/21/07 “Breakfast in Bed” $ 60, Cooktique, 6:30-8:30 pm V
On lazy summer days, don’t you wish your loved ones can serve you this breakfast in bed…?

Garden Vegetable Quiche
Tangy Herb Salad
Dulce de Leche Crepes

6/26/07 “Fish fest” $ 75, Fish on the fly, 7:00-9:00 pm
A seafood potpourri, cooking seafood is fast and satisfying.

Shrimp and lobster pot pie
Crispy Catfish Po Boy sandwich
Creamy Mustard coleslaw

6/28/07 “Indian Grilling”, $ 70, Cooktique, 6:30-8:30 pm
Spice up the summer, with these exotic treats that will tickle your tongue…

Cocoa-Cumin Rubbed Lamb Chops
Tandoori Chicken
Cucumber Raita
Roti

7/5/07“Easy Entertaining”, $ 70, Cooktique, 6:30-8:30 pm
With this tapas inspired menu, your guests will never want to leave…

Potatoes with chorizo, red pepper and fennel
Roasted asparagus bundles, smoked salmon, egg mimosa and lemon-dill aioli
Stuffed shrimp piquillo peppers
Chocolate truffles

7/7/07 “An American picnic”, $ 75, Cooktique, 2:00-4:00 pm
Pack your picnic basket and enjoy a day basking in the sun.

Lamb Burgers
Tri color melon salad
Portobello fries
Sweet and spicy mint chutney
Orange popsicles

7/10/07 “Easy Salads” $ 70, Fish oh the Fly, 7:00-9:00 pm
These salads are so colorful and flavorful. Simple ingredients, bold flavors.

Shrimp and Scallop Ceviche
BLT Salad with buttermilk chive dressing
Watermelon and red onion salad with watercress

7/14/07 “Pasta making”, $ 65, Cooktique, 2:00-4:00 pm V
What a great way to impress your family and friends. Pasta is fun, easy and delicious.

Caesar salad with crispy parmesan tuiles
Gorgonzola and walnuts ravioli, brown butter
Parpadelle, baby artichokes, leeks, and fontina

7/19/07 “Say Cheese”, $ 80, Cooktique, 6:30-8:30 pm V
Fromager, Nick Pascale from The Modern in New York City will be talking about the ABC’s of cheese. All cheeses will be paired with various condiments.

Coupole, guava compote
Amarelo da Beira Baixa, pickled ramps
Jasper Hill Constant Bliss, apricot jam
Roquefort Blue, honeycomb

7/24/07 “Sushi making 101”, $ 80, Fish on the Fly, 7:00-9:00 pm
Instead of spending tons of money of sushi, why don’t you just roll your own sushi?

Spicy Tuna and avocado roll
Philadelphia roll
California Rolls

7/26/07” Summer treats”, $ 60, Cooktique, 6:30-8:30 pm V
Those hot summer days, needs these tasty light dishes.

Roasted beet and orange salad
Roasted Vegetable Pizza
Sautéed Broccoli Raab with garlic and crushed red pepper

8/2/07 “Soup and Switch”, $ 60, Cooktique, 6:30-8:30 pm
Don’t you just love the best of both worlds, ½ sandwich with ½ soup.

Grilled three cheese and heirloom tomato soup
Chicken with roasted red peppers and lentil soup
Pear, fontina cheese and mint-cucumber soup

8/7/07 “Healthy Fast foods”, $ 70, Fish on the fly, 7:00-9:00 pm
Cleanse your mind, body and soul on the go.

Fresh Thai spring rolls
Pesto Spelt-Pasta Salad
Barbecued Salmon Sandwiches

8/9/07 “Sound of Music”, $ 70, Cooktique, 6:30-8:30 pm
Parsley in spaetzle and apples in red cabbage, these are a few of my favorite things.

Schnitzel
Herb Spaetzle
German Potato Salad
Braised red cabbage

8/11/07, “Garden party”, $ 65, Cooktique, 2:00-4:00 pm
Do you dream about hanging out with the girls, sipping tea, nibbling of finger foods on a cool summer afternoon?

Tea sandwiches, smoked salmon and cucumber, brie and pear, proscuitto and sun dried tomato
Tomato gazpacho shooters
Berry tarts

8/16/07 “Whole food, Whole Grains II”, $ 60, Cooktique, 6:30-8:30 pm V
Eating whole grains keeps you energized and stimulates weight loss.

Stuffed cherry tomatoes with minted barley cucumber salad
Spicy Quinoa burgers
Curried couscous with roasted eggplant

8/21/07 “La Isla Bonita”, $ 65. Fish on the Fly, 6:30-8:30 pm
Treat your taste buds to authentic Creole cuisine from the most beautiful island in the Caribbean, Puerto Rico.

Jicama, shrimp and orange salad
Chuletas (Pork Chops)
Rice and beans
Sweet plantains

8/23/07, “I can’t believe, it’s not chicken!”, $ 60, Cooktique, 6:30-8:30 pm V
An exciting Asian inspired meatless meal doesn’t have to be boring…

Cabbage, mushrooms wontons
Tofu-coconut curry
Mock duck fried rice

8/25/07 “A day in the Greenmarket”, $ 250, Union Square Market/Cooktique, 8:00 am-4:00 pm

For an exclusive time-only, with limited space we will be taking trip to Union Square Market, picking our own fresh, seasonal ingredients and cooking with them too! Includes transportation…Call for more exciting details!

8/30/07 “Arabian Nights”, $ 60, Cooktique, 6:30-8:30 pm
You will be ready to transform your patio--or your dining room--into a sheik's tent and serve this entire menu with ease.

Spicy Hummus
Chicken Kebabs
Couscous Salad with Dried Apricots, Scallions and Orange Vinaigrette
Baklava

V=vegetarian

COOKTIQUE FISH ON THE FLY

9 W. Railroad Ave. 168 Railroad Ave.
Tenafly, NJ 07670 Closter, NJ 07624

To register call or email:
Space is limited…
Last day for registration is 48 hours before scheduled class date!

Rama @646-808-0195
rama@wannabeechef.com
For private cooking classes and cooking parties check out, http://www.wannabeechef.com/

Cash, check, Visa, MasterCard
* No refunds

Upcoming events!! Don't miss out!

2007-03-15T19:31:00.000-07:00

Wanna-Bee Chef presents a
Wellness Cooking Series

“Sugar Blues”, APRIL 12, 2007
If you’ve ever had cravings for sweets, this is the workshop for you. I’ve designed this class to permanently change your relationship with sugar. You will leave this class understanding the causes of your sugar cravings and you’ll receive practical tools for dealing with them.

“Whole Food, Whole Grains”, APRIL 19, 2007
Quinoa cakes, barley salad, brown rice pilaf… all a great way to use grains that are so nutritious, they give you energy and stimulate weight loss. This class goes over techniques of cooking whole grains; making them taste better than your favorite Ben and Jerry’s flavor.

“Tasty Greens”, APRIL 26, 2007
Salads made easy… When it's hot outside, turn to these delicious and easy salad recipes to solve the 'what's for dinner dilemma”? Salads are fun and creative, and most important healthy!

“Chicken Experience”, MAY 10, 2007
Want to recreate your favorite chicken recipes? Once you know “the secret” you will never cook chicken the same way. No more over-cooking chicken, just moist juicy chicken…

Location:
COOKTIQUE
9 W. Railroad Ave.
Tenafly, NJ 07670

Time:
6:30pm-8:30pm

Price options:
$60 per person, per class
or
Pay for 4 classes up front for a promotional price of $220
*no refunds

Contact:
Reserve your spot now by calling RAMA at 917-449-2459
Or emailing wannabeechef@gmail.com