About West PA Chefs
West PA Chefs is a group of Independently owned and operated Personal Chef Services providing Customized Meal Solutions to a variety of clients in Western PA and bordering counties in Eastern OH and the Northern Panhandle of WV.
The group meets at least 6 times per year to provide support, networking and continuing education opportunities to its member chefs and is open to all personal chefs in the region regardless of national association affiliation.
If you are interested in becoming a personal chef and would like more information on Personal Chef Training options, please visit the Culinary Business Academy website at CulinaryBusiness.com.
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Fresh Green Bean Saute
written by Chef Shane Russo; Owner of Russo’s Cooking Personal Chef Service
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.
Garlic Love!
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