Introduction: As a chef, I understand the skepticism that some may have towards beets, especially if their only experience involves those pale, mushy slices from a can. However, let me assure you that the world of beets extends far beyond the tin can, and fresh roasted beets are a culinary delight waiting to be explored. In this blog post, we'll dive into the vibrant, earthy realm of beets and explore how combining different varieties with creamy burrata and a pistachio vinaigrette can elevate them to a new level of culinary excellence. The Beet Renaissance: Firstly, let's address any lingerin ..read more

Pizza rustica, also known as "Italian Easter Pie," is a traditional Italian dish that is typically consumed during the Easter holiday. This savory pie is filled with a variety of meats, cheeses, and vegetables, making it a filling and delicious option for any Easter feast. The origins of pizza rustica can be traced back to the southern regions of Italy, where it is believed to have originated in the 17th century. In these regions, pizza rustica was traditionally made during Easter as a way to use up all of the leftover meats and cheeses from the winter months. The pie's name, "pizza rustica ..read more

Sous vide is a cooking technique that involves sealing food in airtight bags and submerging them in a water bath at a precise temperature for an extended period of time. This method is becoming increasingly popular among professional chefs and home cooks alike, thanks to its ability to produce perfectly cooked meats and vegetables with minimal effort. One of the main benefits of sous vide cooking is that it allows you to achieve a level of precision and consistency that is difficult to achieve with traditional cooking methods. By cooking food at a precise temperature, you can ensure that it is ..read more

One of my favorite things to do during the summer is grill various meats. Whether this be steak, burgers, pork or chicken meat always tastes better when grilled. This week, my weekly clients got a taste of the Middle East with Grilled Persian Kofta. There are many ways to make them, but I use a blend of ground beef and lamb, parsley, allspice, cardamom, sumac, nutmeg and paprika for a pretty traditional taste. Served with warm pita and a traditional tahini yogurt sauce and accompanied with fresh vine ripe tomatoes and sliced onion, it makes a great weeknight meal ..read more

Growing up in an Italian American household meant lots of Italian meals. No meal was more special then Sunday “gravy,” red sauce, meatballs, spicy sausages, rolled pig skin and, on special occasions, beef braciole! Beef braciole are comprised of a very thinly pounded cut of beef, typically flank steak, stuffed then rolled with cheese, herbs and breadcrumbs. The beef is then tied with kitchen twine and lightly fried in olive oil until just brown all over, then put into the Sunday gravy to cook until dinner time. What you get is a delectable, melt in your mouth beef dish with all the flavors of ..read more

I love experimenting with different cuisines. The variations in spices, flavors, smells and tastes are truly extraordinary. This week, I’ve chosen to provide the recipe I used for one of this week’s meals - Chicken Yassa - a West African dish comprised of chicken braised in onions, with a little kick from a scotch bonnet pepper. The basic ingredients are: parts from one whole chicken (leg quarters, breast halves, wings) 2 lbs onion peeled, halved, then thinly sliced 1 scotch bonnet pepper (habanero) fresh lime juice from 2 limes ¼ cup olive oil 4 garlic cloves, crushed Kosher salt Freshly grou ..read more

Sometimes, the most delicious meals are the easiest to make! Simple ingredients, simple processes, yield incredible results. Combining boneless, skinless chicken thighs with two parts REAL maple syrup, one part dijon mustard, marinating overnight, then wrapping in applewood smoked bacon makes a wonderful dinner. The wrapped thighs are lightly browned in pan on the stove, just until the bacon begins to color, turning occasionally. Once browned, place in a 350 degree oven and cook until the internal temperature of the chicken reaches 165 degrees, about 20 minutes. If you have yet to discover the ..read more

Here at Perfectly Seasoned Chef, we not only specialize in weekly meals or dinner parties but also provide cooking classes for all ages! Whether you are a novice at cooking that needs basic skills or a more advanced cook looking to up your game, we have the right class for you! We specialize in one on one classes, group lessons, hands on or instructional classes, all ending in a delicious meal. Contact us to learn more about how we can help you for your next gathering ..read more

Most of you know that a large part of our recurring business is weekly food prep. Fully cooked and ready to eat meals are a great way to save time for those busy with child activities or work duties. Being able to come home from a long day and just heat up a delicious and well-balanced meal not only is convenient but also adds to spending more quality time with family. Perfectly Seasoned Chef offers several weekly options to our clients based on number of meals, number of servings, various cuisines, and an ever-changing menu so you won’t get bored with the selections. Perfectly Seasoned Chef c ..read more

When my garden summer tomatoes ripen my anticipation for the perfect summer sandwich builds! Freshly sliced tomatoes, thick strips of smoky bacon, crisp lettuce, a slathering of mayonnaise all backed into toasted hearty pieces of bread - the perfect BLT. Some people add other ingredients such as avocado, mustard, pickles, cheese, etc. but for me, the traditional BLT is the perfect summer sandwich. I’m not a big mayonnaise guy, but it’s a must on a BLT. I tend to use Duke’s mayo but SO many people have recommended Kewpie that I’ll have to try it some day soon. On another note - if you listen to ..read more