Dec 4 | Techniques, Video, Sandwiches, Chicken, Lunch | 0 Comments
Enjoy this video recipe for Italian chicken and provolone panini. You can fill your sandwich with anything you like. Substitute chicken for turkey, ham and roast beef and choose the cheese of your choice. I also like to swap out the greens with spinach, kale or grilled vegetables. Make sure to press the sandwich so that you get a crispy crust and the flavors blend together.
Now Get Crackin'
Nov 25 | Events | 2 Comments
Gluten Free and Vegan Holiday at Blue Moon Café
Menu: Creamy Chestnut Soup, Mushroom and Pecan Pate, Quinoa and Pomegranate Salad, Roasted Cauliflower with Raisin and Capers
Tickets and info at https://chefegg22.eventbrite.com Thursday December 12th, 2013 7:30-9:30p
Winter Holiday Entertaining Made Easy
Menu: Baked Brie with Cherries in Puff Pastry, Sweet and Savory Crostini's, Simple Holiday Fruit and, Cheese Flight, Spiced Apple CiderWhole Foods Market Harbor East, Monday 2nd, 6:00p
Whole Foods Market Rockville, Tuesday December 3rd, 6:30p
Feast of the Italian 7 Fishes
Menu: Oysters with Shallots and Cream, Crab and Spinach Flatbread, Mussels and Clams with Wine and Roasted Tomato, Seared Scallops with Basil and Roasted Garlic Oil, Smoked Salmon Canapés, Linguini with Lemon, Olive and AnchoviesWhole Foods Market Harbor East, Monday December 16th, 6:00p
Whole Foods Market Rockville, Tuesday December 17th, 6:30p
Oct 31 | Events | 1 Comments
Chef Egg at Living Social F Street "The Whole Bird"Saturday's November 2 and 9, 2013
Tickets and Info at https://www.livingsocial.com/events/cities/1-washington-d-c/862280-advanced-cooking-using-the-whole-bird?msdc_id=1-washington-d-c
Master the art of using every part of the bird when you join Chef Egg of Cooking with Egg TV to learn how to break down a whole chicken. In this hands-on class, each participant gets a whole four-pound chicken to tackle and will learn the butchering skills needed to transform it into a complete four-course meal featuring classic coq au vin and roasted Jamaican jerk chicken.
Holiday Pies and Tarts with Chef Egg
Learn how to prepare fresh pies and tarts for the holiday season. Chef Egg will show you to prepare a pear, cranberry and 3-cheese tart, homemade pie dough and pumpkin pie with real pumpkins from scratch. WFM INH Monday November 4th, 2013 6:00p
WFM RKV Wednesday November 6th, 2013 6:30p
Thanksgiving Prep 101
Join Chef Egg as he teaches you how to prepare and serve the perfect Thanksgiving meal. From choosing, trussing, seasoning, cooking and carving, the Chef will show you how to prepare the perfect turkey for your whole family. You will also learn how to make the greatest pan gravy from the drippings. WFM INH Monday November 18th, 2013 6:00p
WFM SSP Wednesday November 20th, 2013 6:30p
Oct 31 | Vegetables, Vegetarian, Vegan, Side Dishes | 0 Comments
Cheesy Sweet Potato and Butternut Squash Gratin3 tbsp. Butter
1 Onion, small dice
1 Butternut Squash, medium dice
2 C Sweet Potato, medium dice
2 tsp. Thyme
2 Garlic Cloves, chopped
¼ tsp. Cinnamon
1 tsp. Salt and Pepper
1 C Chicken or Vegetable Stock
½ C Cream or Half and Half
¼ C Breadcrumbs
1/2 C Parmesan, shredded
¼ C Fresh Parsley, chopped
Pre heat oven to 400 F. Place the butter an oven safe pan and sauté with the next 7 ingredients for 10 minutes. Add the stock and cream and simmer for 5 minutes. Mix the breadcrumbs, cheese and parsley then sprinkle over the squash. Bake for 30 minutes or until golden brown.
Oct 14 | Dairy, Techniques, Video, Vegetables, Vegetarian, Vegan, Pasta | 0 Comments
Homemade 4 Cheese and Spinach Ravioli1 C Ricotta Cheese
½ C Mozzarella Cheese
¼ C Parmigiano Reggioano
1 C Spinach, Chopped, Cooked and Dried
1/4 tsp. Black Pepper
1 tbsp. Basil
20 Small Eggroll Wrappers
Mix the first 7 ingredients in a small bowl and set aside. To form the ravioli, place an eggroll wrapper on a flat surface and moisten the edges with a small amount of water. Place a tablespoon of the filling in the middle of the pasta, fold over and seal tight. Repeat with the rest of the filling. Keep the ravioli covered with plastic wrap during this process.
To cook the ravioli, bring a large pot of salted water to a boil. Carefully place the ravioli into the water and cook for 3-4 minutes or until they float to the top.
Oct 2 | Events | 0 Comments
Chef Egg's Live Cooking Eggsperience: Cooking with Fall Beers
Blue Moon Café, Thursday October 24th, 7:15-9:15p
Menu: Fully Stuffed Baked Potato and Beer Stew, Beer Braised Pork Carnitas, Battered Apples with Bourbon Syrup
Tickets and info at www.chefegg21.eventbrite.com
Classes at Living Social F Street – Info coming soon
Free cooking classes at Whole Foods Market
Il Contorano Italiano – Italian Sides
Menu: Swiss Chard with Raison and Pinenuts, Parmesan Bread Pudding with Broccoli Rabe, Mushroom Ragout with Creamy PolentaWhole Foods Market Harbor East, Monday October 7th, 6:00p
Fall Soups and Stews
Menu: Root Vegetables Stew with Chickpea Pasta, Potato Fennel and Ricotta Soup, Smoked Turkey and Black Bean PesoleWhole Foods Market Harbor East, Monday October 14th, 6:00p
Whole Foods Market Rockville, Tuesday October 15th, 6:30p
Warmed Over in October
Menu: Squash and Sweet Potato Gratin, Curried Turkey and Pearled Cous Cous Salad, Apple and Arugula Salad with Spiced Greek Yogurt DressingWhole Foods Market Harbor East, Monday October 21st, 6:00p
Whole Foods Market Rockville, Monday October 28th, 6:30p
Sep 20 | Soups, Stew and Chili's, Vegetables, Vegetarian, Vegan | 0 Comments
For all of those who are fans of beets, this soup is for you. As a chef I understand the richness that beets bring to a dish but do not always appreciate the flavor. Lets just say they're growing on me. Even so, a few years ago the mere mention of Borscht used to give me the chills until I tried this simple and healthy recipe.
The history of borscht dates back to Russian, Eastern and Central Europe. Beets are the main attraction giving this stew a ruby red color. It is also loaded with root veggies like potato, onion, turnips, parsnips and carrots. Tomato and beef broth are big flavor enhancers while a dollop of sour cream a a garnish makes this stew really creamy.
Sep 19 | Techniques, Vegetarian, Vegan, Sandwiches | 0 Comments
Quinoa - pronounced (Keen Wa) - is a central and south american seed/grain that is loaded with tons of nutrients (calcium, phosphorus, and iron), all of the essential amino acids and protein (14 grams). It is very easy to cook and can be used in a variety of dishes all throughout the day.
Give this recipe a whirl and feel free to mix in a variety of sautéed (and cooled) vegetables, grains like wheatberrys, rolled oats and bulgur, and your choice of seasonings and spices. You can also make a big batch and portion the burgers to freeze for later use.
Quinoa Burgers1/3 C Olive, Pitted and Chopped
15 oz. Canned Beans, Drained
1 Lemon, Juiced
1 tsp. Garlic, Minced
2 tsp. Thyme or Dried Herbs
½ C Parsley, Chopped
2 C Quinoa, Cooked and Cooled
1 C Italian Bread Crumbs
1 tsp. Salt and Pepper
2 tbsp. Olive Oil
Place the first 6 ingredients into a bowl and smash together with your hands until combined. Mix in the quinoa, bread crumbs, salt and pepper. Allow this to chill in the fridge for for 20 minutes to firm up. Scoop the mixture with an ice cream scoop, flatten with your hands and set aside. Place a skillet over medium heat, add the oil and when it smokes place the patties into the pan. Brown the patties on ones side, turn and repeat.
Roasted Red Pepper Sauce1 C Roasted Red Peppers
2 tsp. Balsamic Vinegar
1 tsp. Garlic
¼ C Olive Oil
Salt and Pepper
Place all ingredients into a blender and blend until smooth. Serve the chilled sauce with the quinoa cakes.
Sep 9 | Techniques, Video, Vegetables, Vegetarian, Vegan, Side Dishes | 0 Comments
Szechuan Style Green Beans1 lb. Green Bean, Trimmed
1 tsp. Sesame Oil
1 tbsp. Vegetable Oil
1 tbsp. Ginger, Minced
1 tbsp. Garlic, Minced
1 tsp. Chili Paste
2 tbsp. Soy Sauce
1 tsp. Rice Wine Vinegar
1 tsp. Sugar
¼ C Green Onions, Chopped for Garnish
Heat a large wok or skillet over medium/high heat. Add the beans and 1/2 cup of water to the wok and simmer the beans until the water evaporates. Add the oils, garlic and ginger to the pan and sauté the for cook for 5 minutes, tossing every minute. Mix the chili paste, soy sauce, vinegar and sugar in a small bowl then pour over the beans and cook until glazed. Garnish with green onions until service.
Aug 29 | Events | 0 Comments
Chef Egg's Live Cooking Eggsperience: Awesome Autumn
Thursday September 19th, 7:15-9:15p @ Blue Moon Cafe
Chef Egg will introduce you to the fantastic flavors of fall while teaching you how to be a success in the kitchen.
Menu: Bacon and Apple Grilled Cheese, Root Veggie Stew with Sautéed Mushrooms, Salmon with Apple Cider Glaze, Homemade Funnel Cakes with Boozy Blackberries
*Street parking is available, All ages are welcome, BYOB for 21+
Tickets at www.chefegg20.eventbrite.com
Free Classes at Whole Foods Market
Menu: Quinoa, Pear and Dried Cherry Salad, Quinoa and Olive Cakes with Roasted Red Pepper Sauce, Fig and Vanilla Quinoa PuddingWhole Foods Market Rockville, Tuesday September 10th, 6:30p
Whole Foods Market Silver Spring, Wednesday September 11th, 6:30p
Whole Foods Market Harbor East, Thursday September 12th, 6:00p
We Got the Beet!
Menu: Roasted Beats with Golden Balsamic and Citrus Dressing, Raw Beet and Carrot Slaw, Russian Borscht, Beets with Cream and LemonWhole Foods Market Rockville, Tuesday September 17th, 6:30p
Whole Foods Market Silver Spring, Wednesday September 18th, 6:30p
Whole Foods Market Harbor East, Monday September 23rd, 6:00p
Menu: Melon Salad with Bourbon - Maple Vinaigrette, Curried Parsnip and Apple Soup, Spiced Chicken with Bulgur and GrapesWhole Foods Market Silver Spring, Wednesday September 25th, 6:30p
Whole Foods Market Harbor East, Monday September 30th, 6:00p