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
Aug 22 | Video, Sandwiches, Chicken, Healthy Eating Tips, Food Safety | 0 Comments
Chicken Gyros with Yogurt Dill Sauce1 lb. Chicken, Sliced Thin
1 tbsp. Garlic Cloves, Minced
1/2 Lemon, Juice and Zest
2 tsp. Dried Rosemary Springs
1/2 tsp. Salt and Pepper
Pre heat the grill over medium heat. Marinate the chicken for up to 2 hours in the fridge. Clean and oil the grill well. Grill the chicken on both sides until cooked through, about 3 minutes. Garnish with lemon slices and sprigs of fresh rosemary.
1/4 C Cucumber, Chopped
1/4 C Tomatoes, Chopped
1/4 C Red Onion, Sliced
1/4 C Feta Cheese
Place all ingredients into a bowl and toss to combine
Yogurt Dill Sauce 1/3 C Plain Greek Yogurt
2 tbsp. Fresh Dill, Chopped
½ tbsp. Garlic, Minced
½ Lemon, Juiced
Place all ingredients into a bowl and stir to combine
Aug 12 | Video, Chicken | 0 Comments
Corn Flake and Parmesan Crusted Chicken Legs6 Chicken Legs¼ C Italian Dressing2 C Corn Flakes¼ C Parmesan Cheese
Toss the chicken legs in Italian dressing in a bowl and let marinate for 2 hours. Pre heat the oven to 375°F Place the corn flakes and cheese in a food processor and pulse until course or smash together in a bag. Dredge the chicken in the cornflake mixture and place on a greased baking sheet and bake for 45 minutes or until the chicken reaches an internal temperature of 165° F and is golden brown.
Aug 1 | Techniques, Video, Vegetables, Vegetarian, Vegan, Healthy Eating Tips | 0 Comments
Black Bean Burger2 tbsp. Olive Oil
1 C Mushrooms, Small Dice
1/2 C Small Onion, Small Dice
1 C Zucchini, Small Dice
1 C Bell Pepper, Small Dice
2 tbsp. Taco Seasoning or Cumin
2 cans Black Beans, Rinsed and Drained
¾ C Rolled Oats
Place a skillet over medium heat then add the oil to the pan. Sauté the next 4 ingredients until soft, remove from heat and cool completely. Place the vegetables, black beans and oats into a bowl and mash together. You can use a food processor and pulse to combined. Chill the bean mixture in the fridge for 1-2 hours then form the into patties. Place a pan over medium heat, cover the pan with 1 table spoon of oil and brown the patties on both sides.
Jul 31 | Events | 0 Comments
Chef Egg's News
These past couple of months have been an amazing "Eggsperience" as I have been growing my business and name in and around Baltimore. I have conquered some business goals, received some amazing opportunities and created some great new partnerships increasing my visibility on local media outlets like 98 Rock, WBAL, WBFF and WJZ. As they say, hard work and a little luck can really boost you to the next level.
Lastly, I have just secured a fantastic location that is perfect for hands on cooking classes for private groups, corporate team builds and customer appreciation events. We are conducting hands on events, presentations and wine tastings for up to 30 guests in the Baltimore/DC corridor. Interested parties can contact email@example.com
Chef Egg's August 2013 Schedule
Downtown Silver Spring Cooking Event – Back to School MealsDowntown Silver Spring's Community Stage , Tuesday August 7th, 2013 @ 6:30p
Menu: Moroccan Shrimp, Fish of the Day with Corn and Tomato, Clams CasinoWhole Foods Market Harbor East, Monday August 12, 2013 @ 6:00p
Whole Foods Market Rockville, Tuesday August 13, 2013 @ 6:30p
Whole Foods Market Silver Spring Wednesday August 14, 2013 @ 6:30p
Simple Summer Sampler
Menu: Grilled Zucchini and Corn with Chicken Sausage, Hanger Steak with Black Eyed Pea and Tomato Salad, Plum and Blackberry CrumbleWhole Foods Market Harbor East, Monday August 19, 2013 @ 6:00p
Whole Foods Market Rockville, Tuesday August 20, 2013 @ 6:30p
Whole Foods Market Silver Spring Wednesday August 21, 2013@ 6:30p
Menu: French Salad Nicoise, Indian Summer Salad with Skirt Steak, Pepitas and Corn, Chilean Ceviche with Radish and JimicaWhole Foods Market Harbor East, Monday August 26, 2013 @ 6:00p
Jul 16 | Techniques, Food Safety | 0 Comments
Top 5 tips for cleaning up broken glass
1. Do not panic. Keep cool, assess the problem and proceed with steps 2-5.
2. Safety First! Put shoes on your feet and move any kids or animals out of harms way.
3. Do not sweep up broken glass because you will get glass in the broom. Remove large pieces of glass with a pair of tongs and place them in a thick brown paper bag.
4. Carefully wipe up the small shards of glass and surrounding surfaces with a big wad of wet paper towels and repeat 3 times. Place the towels in the brown paper bag to throw away.
5. Dry the area well and repeat the wet wipe down if necessary.