What a November!
I can say for sure that I am not bored this month! I can also say that it is the fastest month so far in my life. Next week is Thanksgiving and I remember when it was just the first of the month!
So quick recap. Last Friday I attended the Grand Opening of The Cook's Warehouse in Ansley Mall. What a beautiful store!
As part of the opening, I was asked to do a demo with kids so people could see how talented the kids are. I agreed, Wendy Allen, the cooking school director, rounded up some kids and we were off and running.
We made two easy appetizers that would be great for the upcoming holidays. They fit the need for tasty, healthy and easy!
We started with Salmon Parmesan Rounds. We used parchment paper on the cookie sheets for easy cleanup.
1 cup parmesan or asiago cheese, grated
freshly ground black pepper
4 ounces smoked salmon
creme fraiche or sour cream
fresh dill sprigs
We had work to do before we could serve our fans. There was slicing, cutting, piping and garnishing. My crew of chefs were great!
Our creations were gone in minutes!
Tomato Cheese Bites
garden vegetable cream cheese spread
1 large yellow bell pepper
4 plum tomatoes, sliced
fresh chives
Sunday was the basic church, grocery shopping and resting. It seems long ago! Monday is normally my office day, but this hasn't been a normal week. I cooked for a client on Monday. They got good news when the retested their daughter for allergies. She is still allergic to eggs, but she's okay with dairy now.
Once finished with cooking, I got home, had an early dinner and headed to Le Cordon Bleu in Tucker for a lecture and book singing. The author is Andrew Smith and he spoke about the history of American food. Very interesting and now I have a new book to read.
Tuesday and Wednesday I did some work for KitchenAid in my role as product specialist. I spent several hours at Macy's assisting customers with questions on KA small appliances. The time flew by since it was one day sale time and special early morning deals.
Once I left Macy's on Wednesday I flew home, changed from product specialist to chef and headed to the Northlake library for a cooking program. November is National Nutrition month. I prepared 3 recipes and happy people snacked at the library.
Wednesday was a long day and I was tired. I have let Jazzercise slip a little and that is not good. I made it Tuesday night and last night, but I need to keep my energy and strength up and try for a minimum of 3 days a week. I feel much better when I exercise.
Thursday was a client cookday. Libby and I worked on the menu to make sure we had a good mix of vegan dishes. Her daughter is coming for Thanksgiving and Libby wanted to make sure there were food items her daughter would enjoy.
I made calzones, tofu curry, lasagna, butternut squash soup, cauliflower soup and I think we're set for her daughter's visit. I had a longer cookday than normal, I think some if that was due to being a little tired. I am going to have a huge bruise on my leg due to a pot leaping out of the car and bouncing off of my shin. Not a good feeling!
Today is vacation day! I have a pedicure appointment this morning and then lunch with a new friend. She's also a personal chef and we've never met. We live near each other so will meet and eat.
I need to do my menu planning and extend it put through Thanksgiving. I have a customer on Tuesday and will be at the grocery store, but my goal is to avoid it on Wednesday and just cook for Thanksgiving all day at home.
A good, busy week with lots of interesting jobs. I love my job!
So quick recap. Last Friday I attended the Grand Opening of The Cook's Warehouse in Ansley Mall. What a beautiful store!
As part of the opening, I was asked to do a demo with kids so people could see how talented the kids are. I agreed, Wendy Allen, the cooking school director, rounded up some kids and we were off and running.
We made two easy appetizers that would be great for the upcoming holidays. They fit the need for tasty, healthy and easy!
We started with Salmon Parmesan Rounds. We used parchment paper on the cookie sheets for easy cleanup.
1 cup parmesan or asiago cheese, grated
freshly ground black pepper
4 ounces smoked salmon
creme fraiche or sour cream
fresh dill sprigs
- Heat oven to 400 degrees. For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet. Pat into 2 inch round.
- Place rounds 2 inches apart. Sprinkle each with a little pepper.
- Bake at 400 degrees for 6 to 8 minutes until edges are light golden brown. Do not overbake!
- Immediately remove from cookie sheet, place on wire racks. Coll 5 minutes until completely cool.
- Top each with a piece of salmn, a dollop of cream and a sprig of dill.
We had work to do before we could serve our fans. There was slicing, cutting, piping and garnishing. My crew of chefs were great!
Our creations were gone in minutes!
Tomato Cheese Bites
garden vegetable cream cheese spread
1 large yellow bell pepper
4 plum tomatoes, sliced
fresh chives
- Allow cream cheese to stand at room temperature for 30 minutes
- Using a star cutter, or a knife for shapes, cut 20 stars from the bell pepper.
- Pipe cream cheese onto tomato slice.
- Top each with a star and several chives pieces.
Sunday was the basic church, grocery shopping and resting. It seems long ago! Monday is normally my office day, but this hasn't been a normal week. I cooked for a client on Monday. They got good news when the retested their daughter for allergies. She is still allergic to eggs, but she's okay with dairy now.
Once finished with cooking, I got home, had an early dinner and headed to Le Cordon Bleu in Tucker for a lecture and book singing. The author is Andrew Smith and he spoke about the history of American food. Very interesting and now I have a new book to read.
Tuesday and Wednesday I did some work for KitchenAid in my role as product specialist. I spent several hours at Macy's assisting customers with questions on KA small appliances. The time flew by since it was one day sale time and special early morning deals.
Once I left Macy's on Wednesday I flew home, changed from product specialist to chef and headed to the Northlake library for a cooking program. November is National Nutrition month. I prepared 3 recipes and happy people snacked at the library.
Wednesday was a long day and I was tired. I have let Jazzercise slip a little and that is not good. I made it Tuesday night and last night, but I need to keep my energy and strength up and try for a minimum of 3 days a week. I feel much better when I exercise.
Thursday was a client cookday. Libby and I worked on the menu to make sure we had a good mix of vegan dishes. Her daughter is coming for Thanksgiving and Libby wanted to make sure there were food items her daughter would enjoy.
I made calzones, tofu curry, lasagna, butternut squash soup, cauliflower soup and I think we're set for her daughter's visit. I had a longer cookday than normal, I think some if that was due to being a little tired. I am going to have a huge bruise on my leg due to a pot leaping out of the car and bouncing off of my shin. Not a good feeling!
Today is vacation day! I have a pedicure appointment this morning and then lunch with a new friend. She's also a personal chef and we've never met. We live near each other so will meet and eat.
I need to do my menu planning and extend it put through Thanksgiving. I have a customer on Tuesday and will be at the grocery store, but my goal is to avoid it on Wednesday and just cook for Thanksgiving all day at home.
A good, busy week with lots of interesting jobs. I love my job!
Shannon Hamann
Chef Shannon Personal Chef Service
256-689-0213