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Pancakes & Shrimp

May 10, 2019 Steven Horn

CHILDREN’S RECIPE: Yogurt and Blueberry Pancakes
Ingredients:
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Greek Yogurt
1 Egg
1 cup Milk
6 tbsp Butter
1 cup Blueberries
Butter, Syrup to garnish

Method of Preparation:
Mix dry ingredients. In a separate bowl, mix yogurt, egg and milk. Add to dry ingredients and gently combine. Melt butter on a hot griddle/pan over medium heat and ladle pancake batter onto hot butter. When bubbles form, arrange blueberries in the pancakes. Once edges begin to brown, flip. Cook an additional minute and serve with butter and choice of syrup.


FAMILY RECIPE: Seared Spiced Shrimp with Tzatziki Sauce and Greek Salad
Seared Spiced Shrimp:
Ingredients:
16 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 clove Garlic, chopped
½ tsp Dry Oregano
½ tsp Paprika
½ tsp Thyme, chopped
Salt, Pepper to taste
½ Lemon, juice of


Method of Preparation:
Combine all ingredients in a mixing bowl and toss to combine. Arrange shrimp on a baking sheet and bake at 350F for 15 minutes. Plate, drizzle with pan oil, serve with Tzatziki Sauce and Greek Salad.


Tzatziki Sauce:
Ingredients:
¾ cup Cucumber, peeled and seeded
1 clove Garlic, sliced
1 tbsp Kosher Salt
2 cups Greek Yogurt, strained
2 tbsp Dill, chopped
½ Lemon, juice of
¼ tsp Cracked Black Pepper

Method of Preparation:
Purée cucumber, garlic and salt in a food processor. Strain and save the liquid. Strain yogurt in a cloth napkin or kitchen towel to remove excess liquid. In a mixing bowl combine yogurt and cucumber mixture add some of the cucumber liquid, dill, lemon juice and pepper. Adjust seasoning if needed.

Greek Salad:
Ingredients:
2 Roma Tomatoes, 1” diced
1 Cucumber, 1” diced
½ Red Onion, ½” diced
½ cup Kalamata Olives, pitted and sliced
3 tbsp Extra Virgin Olive Oil
1 Lemon, juice of
2 tbsp Dill, chopped
2 tbsp Parsley, chopped
2 tbsp Oregano, chopped
Salt, Pepper to taste


Method of Preparation:
Toss all ingredients in a large mixing bowl. Adjust seasoning if needed.

In Yogurt Tags Yogurt, Blueberries, Blueberry pancakes, pancakes, greek yogurt, Greek salad, Shrimp, Seared shrimp, Tzatziki Sauce
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Smoothie & Pancakes

November 30, 2018 Steven Horn

CHILDREN’S RECIPE: Oatmeal Fruit Smoothie
Ingredients:
½ cup Oats
3 cups Frozen Fruit, assorted varieties
1 cup Greek Yogurt, plain
1 cup Milk
1 Banana, fresh

Method of Preparation:
Place all ingredients in a blender and purée until smooth.


FAMILY RECIPE: Peanut Butter and Banana Oatmeal Pancakes with Pecan Syrup
Ingredients:

1 cup Oats
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
½ tsp Sugar
¼ cup Oil
½ cup Banana, peeled and smashed
3 tbsp Peanut Butter
2 cups Buttermilk
2 Eggs
2 tbsp Butter
1 Banana, peeled and sliced
1 cup Pure Maple Syrup
¼ cup Pecans, coarsely chopped

Method of Preparation:
Place the oil, banana and the peanut butter in a bowl and mix. Add remaining wet ingredients to that bowl. Combine all of the dry ingredients in another. Add the dry to the wet and stir until just combined; mix should still be lumpy. Do not over mix.  Ladle mixture onto a hot griddle with the butter and top with banana slices. Flip when air bubbles rise to the surface, cook for an additional 30 seconds. Place the syrup and the pecans into a small pot and heat gently over medium low heat until pecans are soft.  Do not let boil. Spoon syrup over pancakes to serve.

In Oatmeal Tags Oatmeal, smoothie, fruit smoothie, greek yogurt, Bananas, pancakes, oatmeal pancakes, family recipe, children's recipe
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Porridge & Pancakes

August 7, 2018 Steven Horn

CHILDREN’S RECIPE: Baby Food “Porridge”
Ingredients:
¼ cup Brown Rice Cereal, ground
1 cup Water
Breast Milk/Formula to taste; check with your doctor about water in your area
Ginger, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Grind brown rice in a food processor, this will take a little bit of time. Boil water in a medium pot and add the ground brown rice. Simmer and whisk frequently to avoid clumping. Remove from pot and allow to cool. You may add breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Ginger, cilantro, garlic or onion powder may be added as baby progresses.


FAMILY RECIPE: Brown Rice Cereal Pancakes with Caramelized Blueberries & Figs
Ingredients:
1 cup Brown Rice Flour
½ tsp Baking Soda
1½ tsp Baking Powder
½ tsp Salt
1 cup Whipped Cream
½ cup Sour Cream
1 tbsp Vanilla Extract
2 tbsp Butter, melted
2 Egg Whites
1 tsp Lemon, zest of
1 cup Blueberries
6 Figs, halved
4 tbsp Honey

Method of Preparation:
In a bowl, mix the brown rice flour, baking soda, baking powder and salt. Fold in whipped cream, sour cream, vanilla and butter. Whisk the egg whites, until stiff peaks form. Add egg whites to the mixture for a fluffier pancake. Add a little lemon zest. Form batter into pancakes on greased skillet and cook for 2 minutes until bubbles form and some burst, flip, cook until brown.

Heat blueberries in a pan, add honey. Cook until caramelized. Cook the figs in honey as well. Stack Pancakes on warm plate and sprinkle tower with caramelized blueberries, figs and honey.  

In Brown Rice Cereal Tags Brown Rice Cereal, cooking for baby and me, brown rice, brown rice cereal, cereal, figs, st. lukes, baby food, porridge, healthy eating, cereal pancakes, pancakes, caramelize, caramelized, caramelized blueberries, family recipe, family cooking, healthy desserts
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Dumplings & Pancakes

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Tempura Pancake Batter and Apples

Ingredients:
1 Egg
1½ cups Flour
3 tbsp Baking Powder
1 tbsp Salt
1 tbsp Sugar
3 tbsp Brown Butter
1¼ cup Milk
2 Apples, peeled and sliced
1 Apple, diced; for dipping sauce
1/8 lb Butter; for dipping sauce

Method of Preparation:
In a bowl put the flour, baking powder, salt, and sugar then add the milk, brown butter, and egg. Cut two of the apples into wedges and dip in the pancake batter and put in to oil for 1-2 minutes until cooked through and crispy. In a separate pan heat diced apples and butter to make the dipping sauce. Place sauce in a ramekin for dipping the tempura apple pancakes.


FAMILY RECIPE: Apple and Duck Consomme with Duck and Apple Dumplings

Ingredients: 1 whole Duck, roasted
3 Apples, sliced and skin on
1 oz Ginger, zest
1 tbsp Orange, zest
¼ tbsp White Pepper
1 stick Cinnamon
1 Star Anise
1 Bay Leaf
Pinch of Chili Flakes
1 tbsp Mushroom Soy
2 tbsp Rice Wine
3 Scallions, sliced, green section only
6 Dumpling Wrappers


Method of Preparation:

Consomme:In a four-quart pot, cook apples and ginger until tender. Add 3 quarts water, orange zest, white pepper, cinnamon stick, star anise, bay leaf, chili flakes, rice wine and mushroom soy. Place the roasted duck bones in the stock, simmer for 20 minutes and strain.

Dumplings:Chop the green part of the scallion, add to the duck meat to make filling for the dumpling wrappers. Fill dumplings, seal with water, then cook for 2-3 minutes.

Serve dumplings in consomme, garnish with julienne apples and herbs.

In Apples Tags Apples, cooking for baby and me, chef patrick feury, dumplings, pancakes, duck consomme, dumpling, tempura pancakes, batter
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