All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion.

Even the so-called “steam-cooked” grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion.

These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes.

An insufficiently cooked grain, although it may be palatable, is not in a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant.

Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water, one part to two of water. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal. Another option is the use of chicken, vegetable, fish, or beef stock for a change in flavor.

The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush.

All grains should be carefully looked over before being put to cook.

In the cooking of grains, the following points should be observed:

1. Measure both liquid and grain accurately with the same utensil, or with two of equal size.

2. Have the water boiling when the grain is introduced, but do not allow it to boil for a long time previous, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked. Introduce the grain slowly, so as not to stop the sinking to the bottom, and the whole becomes thickened.

3. Stir the grain continuously until it has set, but not at all afterward. Grains are much more appetizing if, while properly softened, they can still be made to retain their original form. Stirring renders the preparation pasty, and destroys its appearance.

In the preparation of all mushes with meal or flour, it is a good plan to make the material into a batter with a portion of the liquid retained from the quantity given, before introducing it into the boiling water. This prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Care must be taken, however, to add the moistened portion very slowly, stirring vigorously meantime, so that the boiling will not be checked. Use warm water for moistening. The other directions given for the whole or broken grains are applicable to the ground products.

Place the grain, when sufficiently cooked, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause fermentation), to remain overnight.

Written by Chef Shane Russ, Owner of Russo’s Cooking Personal Chef Service

On Easter Sunday my father-in-law requested that I cook for the family. Being as I am physically afraid of him, I said yes.   I decided that I needed to do something easy. I rummaged through my collection of recipes and came across this gem from Lisa Lillien. You might know her as Hungry Girl. I made one addition to take this healthy pizza over the top. Enjoy!

Easy Caprese Breakfast Pizza

Ingredients:

1 light english muffin

2 slices of tomato

1 oz Black Forest ham

6 fresh basil leaves

1 piece of light string cheese

1 tsp light butter

1/2 tsp crushed garlic (omit if you like. I did!)

salt and pepper

Directions

Preheat the oven to 375 degrees

In a small dish, combine butter and garlic; set aside.

Split English Muffin and spread the butter on each half.

Place strips of cheese on each muffin half.

Place basil then tomato on each half.

Top with chopped Black Forest ham.

Place on a backing sheet sprayed lightly with nonstick spray.

Bake in the oven for around 15 minutes or until the tomato starts to soften.

Salt and Pepper to taste and enjoy!

Chef Shane

As a personal chef, people always expect me to cook things that are so complex and involved that the “normal” person could never recreate it. That is certainly true of some things. THIS IS NOT ONE OF THOSE!! This recipe is an insanely simple side dish that packs a ton of flavor. It takes only minutes to prepare and is one of my favorites. Enjoy!

Green Bean Saute 4 Servings

I use fresh green beans whenever possible but frozen or canned could be substituted. I don’t recommend it though!

1 lb Fresh Green Beans (with the stems removed)

2 tbs olive oil

4 medium shallots – diced

2-5 cloves of garlic (depending on preference) – minced

Salt and Pepper to taste

Instructions:

Heat oil in a large saute pan over medium-low heat. Add shallots, garlic, salt, and pepper. Cook until the shallots start to soften. Be careful not to burn them. Add the green beans and cook until tender yet still crispy; about 15 minutes. The shallots and garlic will start to caramelize when close to being done.

Serving: drizzle a little olive oil over green beans after plating.

Of the many things I love about this time of year, ranking right near the top has to be drinking hot things to warm the body. Anyone that knows me knows that I love hot chocolate. However, ever since my gastric bypass I had to come up with a way to get it without all the sugar. Solution: make it from scratch. The first time I made hot chocolate from scratch it was ok but I don’t settle for ok. I want awesome! Below is a recipe for a variation I made today. Any of the sugar-free ingredients can be changed with “regular” items. No matter which way you do it this recipe is sure to warm you up on an icy day!

Peanut Butter Hot Chocolate

2 cups milk

1/4 cup cocoa powder

1 cup Splenda (or to taste)

2 tbs no-sugar-added Peanut Butter

Cooking Instructions:

Combine all ingredients in a sauce pan over medium heat and whisk until blended well. Cook over medium heat stirring constantly to help prevent burning the milk. Serve immediately.

Enjoy guys!

Chef Shane Russo

The members of West PA Chefs understand the importance of spending time at home with your family and friends and a big part of that time is spent on eating. With the ever decreasing amount of time families find in their day to spend with each other, family meal time should still take center stage at home. Local cooking programming on WQED like QED Cooks is an important part of our community, offering useful information and recipes to busy families on how to keep meal time a family occasion and  the chapter members are excited to volunteer their time to helping WQED continue to offer this unique and informative programming.

Several members have also contributed recipes to the QED Cooks: Soups and Stews cookbook which will include a variety of recipes from viewers and chefs throughout the region. Be sure to support this type of programming being offered on our region’s PBS station by tuning in and pledging your support!

The West PA Chefs is comprised of several independently owned and operated Personal Chef Services located throughout the Western PA Region, including portions of the Northern Panhandle of WV and bordering counties in Eastern OH.

Each chef offers a variety of Customized Meal Solutions including freshly prepared meals which are packaged and ready to heat and eat as well as offering chef services for small dinner parties, interactive cooking parties and demonstrations! Several member chefs also provide larger catering services, cooking instruction, meal pick up and preparation from commercial kitchen space. Others also provide cooking instruction and demonstrations to area organizations and libraries geared to teach children and adults the importance of proper nutrition and eating habits and doing so while still remaining within the family food budget.

Each of the member chefs specializes in a variety of areas which can include, depending on the chef, organic foods, special diets such as gluten free, weight loss, heart healthy, family meals, locally grown and/or foods for patients of illnesses such as diabetes and cancer. All meals are fully customized to the needs and taste preferences of the client and each chef will work with each client to ensure that any and all dietary, nutritional and taste preferences are followed. Something that you won’t likely find when going out to eat.

The direct tangible benefit to hiring your own chef will be the time saved in the actual meal preparation and the associated shopping while still enjoying palate specific meals at a surprisingly reasonable cost! Those who choose a chef to cook for a dinner party will no longer need to spend countless hours in the kitchen and will have more time to actually enjoy their party and the company of their guests while those choosing a chef to conduct a demo or interactive cooking party will have the fun of watching a cooking show on TV while being able to actually eat the results, all while spending time with friends and family!

The time and money saved as well as the health benefits of having preservative and additive free meals at your fingertips is incalculable!

Our members are also dedicated to providing services using as much locally grown products as are in season and available and several of the chefs volunteer their time and talent to area organizations, including the First Lady’s Chefs Move to Schools initiative (part of the Let’s Move! campaign) which pairs chefs with area schools to help improve the quality of school lunches as well as teach kids and adults the importance of cooking and eating healthier foods. Many of the member chefs were on hand at the launch of the Chefs Move to Schools campaign in June on the South Lawn of the White House along with chefs from around the country from organizations such as the ACF, IACP, USPCA and Women Chefs and Restaurateurs.

Earlier this year, the active members of the chapter, each all ready having passed a series of examinations with the US Personal Chef Association and having achieved the status of Professional Personal Chefs, who were not all ready certified took the first step in the process of becoming Certified Personal Chefs®. Each member took an extensive exam which included, among other things, knowledge of cooking methods, nutrition and food safety. Each of the chefs passed the exam and several have since completed the process by accumulating continuing education, experience and volunteer points and becoming Certified Personal Chefs®. Those attaining CPC status must re-certify every 5 years by submitting further continuing education, teaching, volunteer and experience points.

USPCA Members who attain the CPC designation are also eligible to become instructors with the Culinary Business Academy (CBA), teaching others how to successfully operate a personal chef business. We are happy to announce the Chef Tim Hering CPC, president of West PA Chefs, has been selected to instruct 3 Personal Chef Quick Start and 1 Personal Chef Dynamics courses being offered by the CBA in the Pittsburgh Area beginning in March of 2011.

At the annual USPCA National Conference, held in Denver, CO this past July, the West PA Chefs took home the 2010 Excellence in Business award for USPCA Chapter of the Year. This achievement shows the commitment to providing the best services to their clients, their communities, each other and the personal chef industry.

For more information on the West PA Chefs and to find a chef in your area, please visit westpachefs.com. For information on Personal Chef Training options at the Culinary Business Academy, visit CulinaryBusiness.com. To find a Personal Chef in the Western PA region or across the United States and Canada, visit Hire-A-Chef.

President’s note: Since the time this post was written, West PA Chefs members have decided to open the group to all personal chefs in the region and is no longer affiliated as a group with the USPCA. Individual member chefs may still belong to the USPCA but it is no longer a requirement for group membership and national association membership is the choice of the individual chef.

Catherine's Personal Chef Service

Do you know what vegetable family garlic is a member of?

Garlic is a member of the Allium vegetable family. The Alliums, which include other veggies like onions, shallots, onion grass, chives, ramps, and leeks, contain compounds called organosulfides. Organosulfides have been found to help the body remove toxic compounds such as carcinogens and to enhance immune function. (Block 113) Allicin, is an organosulfide which is found in garlic and gives it its strong smell and cancer fighting qualities. (Katz 35) You can increase the activity of Allicin, by crushing some fresh garlic and letting it sit on your cutting board for 10 minutes before cooking with it. The Allicin in garlic gives it its strong anti-bacterial and anti-viral qualities as well.

So eat your garlic! Add a clove to soups and sautés. It also adds flavor, and it doesn’t have to overwhelm a dish. Remember to crush it, and let it sit for about 1o minutes before cooking.

Here’s a simple side dish I make for clients:

Spinach with Fresh Garlic 4 servings
pan steaming the spinach is going to help preserve the nutrients

20 oz fresh organic baby spinach, stemmed and rinsed
1 tablespoon organic olive oil
1-2 cloves organic garlic, minced (let sit 10 minutes before using)
Fresh lemon (optional)
Freshly grated parmesan cheese (optional)

Heat sauté pan on medium-low, add olive oil and garlic, keep stirring. Add spinach and toss with garlic and olive oil in pan. Let the water from the rinsed spinach steam the steam till wilted. Serve warm spinach with spritz of fresh lemon or sprinkle of freshly grated parmesan cheese, season with salt and pepper according to your tastes! Enjoy!

Works Cited:

Block, Keith M.D. Life Over Cancer. New York: Bantam, 2009

Katz, Rebecca. The Cancer Fighting Kitchen. New York: Crown, 2009

Chef Catherine, Certified Personal Chef®
Catherine’s Personal Chef Service
Special diets, custom meal preparations, dinner parties and more!
www.personalchefcatherine.com
412.513.6603

In a recent article, Personal Chef was listed as the number 1 stay-at-home business. That is the good. The bad is that most people equate “stay-at-home” with lounging around in your pajamas all day doing nothing. Personal Chef work couldn’t be further away from that sentiment. Here are just a couple other misconceptions that Personal Chef’s face:

1) You get to work when you want to.

This is only partially true because, since we are in a service oriented business, most times a Personal Chef’s scheduling is done around the CLIENT’S schedule. For dinner parties and event catering this is especially true.

2) You just cook some food.

If you want someone to “just cook some food” then go to Denny’s. Even then it takes up to 6 people to do all the things one Personal Chef does. These roles include: Marketing Director, Store General Manager, Hostess, Dishwasher, and sometimes Waiter and Busboy! Oh…and “just” the cook. And the quality of food you get from your Personal Chef is going to be at least 10 times better than at your average eatery.

I absolutely love my business. I love food, cooking, and everything that goes into having my own business. I’m just shedding a little light on our world so potential clients known what a great value having a Personal Chef is!

Chef Shane

Catherine's Personal Chef Service

My work with clients who have special diets as well as various health issues has lead me to do more research and coursework in Healing Foods. Recently one of my cancer patient clients was having much difficulty with nausea before eating (a common issue for cancer and chemo patients). In addition to her meals for the week, I prepared a pitcher of Cinnamon and Fresh Ginger Tea. Fresh ginger root is a fantastic natural remedy for nausea and cinnamon is an appetite stimulant. This tea really calmed the nausea and stimulated her desire to eat a bit.  If your stomach is having an off day, sipping this tea may be a calming remedy for you. If you haven’t tried fresh ginger definitely give it a try. It is not the same as dried ground ginger. Fresh ginger root can usually be found in the refrigerated produce section of your market.

Cinnamon and Fresh Ginger Tea

Makes 2 cups

2 cups of water
1 slice of ginger root about 1 inch long, ¼ inch thick
½ cinnamon stick

Combine all ingredients in a saucepan and bring to boil then turn down to a simmer. Simmer for about 8-10 minutes. Take off of heat and remove ginger and cinnamon. Add a bit of your natural sweetener of choice if desired; honey, agave, stevia.

Enjoy the warm tea and feel better!

Chef Catherine, Certified Personal Chef®
Catherine’s Personal Chef Service
Special diets, custom meal preparations, dinner parties and more!
www.personalchefcatherine.com
412.513.6603

I had the opportunity to discuss the Personal Chef industry with a life mentor of mine today. By the way, I had 12 Spice Chicken Spaghetti which was amazing! Anyway, I was explaining exactly what it is that we do as Personal Chefs and my friend pauses for a moment, looks me right in the eye, and says “Do you realize how busy you would be if everyone knew you existed?” Laughing, I said that I do try to get the word out. He then pointed out something that I already knew but was profound coming from someone not in the industry (and yes I wrote this down):

“Personal Chefs are a natural progression in our current economy. People have to spend more time working, whether it be at a job or just keeping their lives together, and are constantly looking for ways to make eating easier. Then there is the whole ‘health” issue. We need to eat better but don’t have time to commit to cooking better. You are providing a service that changes people’s lives and you should feel proud of yourself. You enhance daily living for many people. You are worth every penny people are savvy enough to spend on you. Keep up the good work man!”

This quote came from a Pastor that I have known, and respected, for quite some time. I was humbled but it goes to show that Personal Chefs are respected, and indeed NEEDED, in today’s world. I’m glad to be in this business and look forward to touching the lives of all of my future clients. As I go into the future, I will do so with the knowledge that I am not just doing something fun for me but something that is necessary in today’s world.

Chef Shane