Well, I went and did the jump to hyper space and now have a new website! It's pretty cool, so I hope you'l check it out
www.chefterrirees.com
Pretty easy to remember, really easy to find, and I'll be posting all of my new recipes and updates on that site! So come on, check it out, book mark it, and let me know how much you like it!
Thanks
Chef Terri Rees
Saturday, April 5, 2014
Friday, February 21, 2014
Unique Team Building Experience
Having “grown-up” in the corporate world for over 25 years,
I remember with some dread the infamous team building events. Remember the “let’s fall backwards into
somebody’s arms, or the “yes everyone golf’s” and “really, we’re going to play
“who is that character posted on my back so I can get to know you?”
I invite you to let FOOD bring your employees together. I can help you create a unique team building
experience – from mystery chopped baskets, a luncheon or dinner, hands on
cooking class, or any combination we can think of! Flexible, fun, and satisfying – you will have
a unique and hilarious food fun, and a great way to build steam spirit for
corporate groups of 10 – 20 employees.
The best part is your team will reap the rewards by enjoying
the fruits of their labor!
Let me, Chef Terri, help you design a new and unique team
building experience!
Chef Terri Rees
“a personal chef experience”
616.304.0297
Tuesday, February 11, 2014
A Lesson In Patience - Valentines Day Cake Pops
I was at Rylees Ace Hardware on Michigan Avenue recently to
demonstrate how to make Cake Pops. You
say a hardware store? Well owner Lori has an entire kitchen area in her flagship
store. It’s rather lovely, and
unique. I always tell our guests you
never know what you’ll find going on at Rylees Ace Hardware!
This time it was Cake Pops. Now this is not a particularly
difficult process, but it is time consuming.
You have to have patience. The
chocolate or coating has to be just the right consistency, you have to wait for
it to dry (unless you want sprinkles, then it has to be “tacky” enough) and you
must be organized.
There are lots of ways to go about this and there are
hundreds of “how to’s” on out there.
Let’s cut to the chase.
1. Bake a cake and
cool it completely (I used a normal box cake and got over 3 dozen cake
drops/pops). A friend suggested finding a full baked discounted cake and mixing it together, to save a few steps. Brilliant idea!
2. Mix in 1 can of
prepared frosting
3. Chill completely
4. Using a small (I
used a #70 truffle scoop) scoop – get them all out, roll them up and place them
in the refrigerator to chill – once again
5. If making “pops” – get a piece of Styrofoam and cover it
with aluminum or clear wrap – so you can
use it over and over again.
6. Melt your coating,
following package directions – I used almond candy bark and chocolate couverture,
I like the couverture because it gives a high glossy finish. If you need to “thin” out – use a bit of
Crisco. It will help melt evenly through
your coating.
7. For “pops” swirl a
bit of coating around the tip of the stick and place it into your “pop” and
once again place in the fridge for firming up.
8. Now you are ready
to coat! I always use a small amount of
coating, this way if it gets gooey, gummy or stuff in it, you’re not wasting a
lot of dollars on chocolate!
9. Once you dip the
cake drops/pops make sure that you let the excess coating drip off.
10. Place in the
Styrofoam or on parchment paper, and then wait once again for it to dry. If you’re using sprinkles, now’s the time,
before it gets hard!
11. Finally – you can
enjoy.
I placed some cake pops in individual wrappers, in a ball
jar, as a gift. They are easy to make,
and fun.
Tuesday, February 4, 2014
Winner Winner Chicken Dinner
Last Saturday, February 1, 2014 I had the incredible
opportunity to cook with a group of Moms.
We get together about once a year, spearheaded by my good friend Barb
who “mentors” the group. Actually, I
think it’s just a reason to get together and have fun!( By the way the “official” name of the group is Koinonia a
Biblical Greek word meaning Christian community). We needed to get together; West
Michigan has been under a “polar vortex” which translates to – Michigan
Winter! It has been cold, dreary, and
little sunshine! Of course we were under
blizzard warnings – but only got 6” of snow!
Not enough to stop us ladies from getting together!
We cook together; simple food, fun food and satisfying
food. There are lots of laughs and this
time a few tears due to a personal loss of a member’s mother but we had hugs
all around – smiles all around – sharing all around.
I’ll admit, it’s not easy to please everybody in this crowd,
there are a ton of food likes, dislikes, and the occasional, “I’m not touching
that!” The goal is to introduce a few great ideas, and talk about ways to help
busy moms with food!
This year, I became a bit brave, and reached out to my
friends at Tecumseh Smart Chicken and Susan Boeck! I was hoping for a few magazines, or an
apron, or well I’m not really good at asking for donations. Susan is a very warm hearted individual, and
her company, well they donated all of the chicken!
It came packed, on ice, in two big boxes, and to say the
least, I was doing happy yippy skippy dances!
What an opportunity to showcase how important knowing where your food
comes from, and that humanely raised poultry is available.
Our Menu was easy:
Warm Goat Cheese with pepper jelly & crackers
Spinach Salad with pomegranate, grapes, and avocado, and
home made lemon vinaigrette
Lemon Rosemary Roasted whole chickens
Roasted Root Vegetables
and Truffles (though I will admit, they didn’t set up in
time, and we ate them by the spoonful!)
Roasting a whole chicken is sometimes daunting to
people. I know that a lot of chef’s work
at this “simple” meal to perfect it over a lifetime.
I took the time to brine my chicken, though with the Smart
Chicken, I probably wouldn’t have had to.
It’s important once you take the chicken out of a brine (or any other
cut of meat) to dry it off, otherwise you’ll steam the chicken! I like crispy skin!
I showed the group how to remove the wishbone before
roasting, and we talked about how that makes it easier for carving – a trick
that I used in culinary school!
We then stuffed it with a lemon, cut in half (after we
removed the zest and some of the juice for our salad dressing) added some fresh
rosemary, trussed them up, placed them on top of some celery to raise them off
the cookie sheet, drizzled them with extra virgin olive oil (evoo), salt and
pepper then put them in a 400 degree
oven. Normally, I’d probably roast them
at a little lower temperature, but these birds were huge, and I was hungry!
We then got to cutting up root vegetables including potatoes,
parsnips, onions, carrots and sweet potatoes.
We then layered them on sheet pans with a bit of evoo and salt and
pepper and into the ovens they went.
Root veggies tend to caramelize and the sugars come out, and well you
sometimes don’t need much more!
Onto the salad we went, opening a pomegranate, mixing up a
fresh vinaigrette, and showing how to open up an avocado! All in the guise of having fun, but learning
a bit.
It wasn’t long before we started smelling the chicken. It takes about 15 minutes per pound, so we
had about 5 pound chickens – about 1 hour and they were done! You can check the doneness several ways; an
internal meat thermometer at 165°, or the juices running clear, or the
drumstick wiggles! We did all three!
The hard part, letting it rest before we got to
carving! About 15 minutes, a very long
15 minutes I might add!
I showed them how to carve a chicken, and let anyone who
wanted to learn, get at it! Sometimes
you just got to dig in, and “hack away” to learn how!
Once it was done, and we placed them on a platter, we pulled
out the veggies, got the salad ready, said grace, (by my good friend Barb – a
lovely grace it was!) and then we got down to business! Eating chicken.
It was pretty funny though, everyone had to “pick” a bit of
chicken before it got to the table!
All in all a great chicken dinner!
Chicken
Brine
½ cup
|
Kosher Salt
|
¼ cup
|
Brown Sugar
|
5 cups
|
Cold water
|
8
|
Garlic cloves peeled,
diced
|
2
|
Cups orange juice
|
2
|
Quarts ice water
|
1
|
Spanish onion
|
Place salt,
sugar, 2 cups of cold water, garlic and bay leaf in sauce pan. Bring just to a boil to dissolve the sugar
and salt, turn off the heat. Add the
onion, oj, and cups of water. Remove from stove, and add the container with
ice water. Mix well, cool until it
reaches 40 degrees. Rinse your chicken
with cold water, and dry (this is to remove bacteria and such) place the
chicken in a large enough container to hold the brine and the chicken, a small
cooler, or a Stock Pot. When the brine
has cooled, pour over the chicken, you may need a weight to keep it
covered! Keep in the brine for 12 – 24
hours. Remove chicken, and discard the
brine. Dry the chicken thoroughly.
Roast with
your favorite seasonings.
If you don’t have room in your refrigerator, use a beverage
cooler for your brine/chicken! Works
wonderful!
Roast the Chicken in a 350 – 400 degree oven for 15 minutes
per pound, until it reaches an internal temperature of 165. Remove from oven and let rest for 15
minutes! Loosely cover with aluminum
foil if you wish.
Roasted Root Vegetables – 1 – 2 veggies per person!
Assorted Veggies:
Carrots
rutabagas
turnips
parsnips
sweet potatoes
potatoes
Cut into large, uniform dices
2 – 3 tablespoons of Extra Virgin Olive Oil
Salt & Pepper
Toss the veggies in the EVOO and spread on a cookie
sheet. Roast with the chicken for
approximately 45 minutes, until fork tender,
Subscribe to:
Posts (Atom)