The Kids Made Churros

Last night the kids made Churros. This was done as apart of their level 1 Spanish class. I must admit that I was pleasantly surprise it tasted quit good

Ingredients
1 cup water
2 tbs. brown sugar
1/2 tsp salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 ground cinnamon

In sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Mix it in until well blended.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
Fill a large star tipped piping bag, with mixture.
Test your oil by placing a small amount of dough in it. The dough should sizzle
Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. cut with knife or scissor to release.
Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Greek Menu

Today I am sitting at my desk, planning a greek inspired party for 35

I have come up with a menu of simple meze, meaning small plates of food usually served with ouzo raki, tsipouro or tsikoudia. how ever we will be skipping the booze

Since Greek cooking is not in my repertoire I will be running the menu threw before I cater the event.
Greek meze and dips tonight

Spanakopita Triangle (Baked spinach and feta in phyllo pastry)

Dolmades (Stuffed Grape Leaves) not even going to try to make this

(Revithokeftedes) Chickpea Balls

Riganatha: (Greek Bruschetta) Grilled Bread with Tomatoes, Feta Cheese, and Oregano

mini pitas, and flat bread

Baba Ganoush

Hummus

skorthalia (garlic dip)

Tyrokafteri: Hot Pepper Cheese Dip

If anyone has any ideas on how to dress these items that would be great.

I will report back tomorrow

Cookie exchange

For Sweet and Spicy the 12 days of Christmas is starting early. We invite you to share in our new tradition by baking your holiday cookies and posting pictures with the recipes at https://www.facebook.com/pages/Sweet-and-Spicy-Gourmet-foods-and-Catering/222916641092281. The cookie exchange will run from December 1st-12th, however your works of art are always welcome.

Quail for dinner

While catering a dinner party, one of the clients said why don’t we make quail? So off I went to the market in search of quail to try out a few recipes. Well, I completely forgot how small that bird really is.
I bought a dozen of them which really is not a lot. Later that day my 11 year old son said what’s for dinner? I told him oven roasted quail with mushrooms and green beans.
He then look over at the 12 butterflied quail and asked what’s the rest of the family going to eat?

As I am working sunday, the day before thanks giving; the day in which we usually have thanks giving dinner. My kids have decided that we should have pre- thanks giving dinner tonight and a special thanks giving dinner on Monday.The menu in which they are assisting me in preparing is as follow. Cream of cauliflower soup, Tenderloin of Beef with blue cheese and herb crust served mashed potatoes and steamed zucchini followed by there all time favourite pavola

Sunday dinner
Rosemary foccacia, balsamic and olive oil
Leek soup, buttery turkey (seasoned with herbs, roasted) homemade (mushroom, apples, cranberries) stuffing turkey drippings and cranberry sauce brussel sprout garlic yukon gold pave dessert cranberry orange tiramisu

After years of professional cooking in a commercial kitchen, I have decided to add personal chef to my CV. I started off slowly, doing mostly casual dinners for two in the client’s home. I am now doing recreational cooking classes, which I hope to, one day, expand into an online service.

A fun thing that I’m doing right now is a 6-week cooking series. I wish I could take all the credit for this, but I can’t. I’m offering guidance, but there are 3 couples doing all the driving.

The first couple wanted chicken, so we prepared two chicken dishes. One plate was followed by a quick bread pudding. I brought the camera, but didn’t take too many pictures. If you are interested, the recipes and listed below.

Next week, couple number two wants fish accompanied by a side dish followed by a light strawberry dessert. This is going to be fun.