Saturday, January 26, 2013

"Chocolate Dirt and Dust"...the new name of my personal chef concierge business. This name is inspired by an "Ah-ha!" moment I had one day at work. As I took off my apron, after I was finishing dipping a client's monthly supply of chocolate dipped bananas, I happen to look down at the mess on my shirt. I saw the smears of dirt from the morning's weeding of the many gardens I maintain, then bits of dust bunnies from cleaning this gorgeous mission-style home, to unabashed drips of chocolate from my final teaspoon of the decadent, dark chocolate I treat myself to as I clean up the banana assembly line.    

Monday, February 13, 2012

Recipes from the "Delicious"performance

While on stage, the audience could mostly smell, but later taste the caramelized onions and pecans I poured over wedges of blue cheese served for the post performance receptions each night.

As well as the onions and pecans, the audience could see me; mix and flip orange zested pancakes, prepare Chipolte Sweet Potato Fondue with lime and creme fraiche, layer and decorate a Chocolate Coconut Cake with fresh butter cream, topped with a real whip cream whipped on stage, shaved bittersweet chocolate and a large fresh strawberry. I also pipe wasabi creme fraiche into strawberries that I serve to the dancers and later to the audience during the performance.

Caramelized onions: (Take note, make this recipe to your liking. Use smaller amounts then add more flavors till you get the flavor profile you want)
Slice onions (red, yellow or white or a combination of these), put burner on high, place pan on burner with a splash of olive oil and a bit of butter. Add a shake or two of kosher or sea salt. "Sweat" the onions till softened. Turn burner down to medium low and splash a generous amount of balsamic vinegar, rice vinegar,(apple cider and red wine vinegar can also be added), tablespoons of brown sugar, squirts of agave and let reduce a long time till caramelized like jam. These are great over a burger, over wedge of cheese, as a topping on bruschetta or as a thickener for a pureed butternut squash soup.

Candied Pecans:
Soak 1 cup of pecans in 1/2 cup water for about 15 min. Put saute pan on a burner on high. Put 1/2 stick butter and splash of oil in pan. pour in pecans with water...cook for about 10 min. When most of the water has evaporated, turn burner down to medium, add lots of agave and/or honey, perhaps a bit of molasses. I like to salt the pecans well with maybe some other spices such as cumin, coriander, cayenne, and cinnamon. Let the pecans turn a nice mahogany color. Enjoy over cheese, in a salad, in your own snack mix, or just alone. 

On stage performing and cooking with Wild Space in "Delicious"

Wild Space serves up 'Delicious' program

Matt Schwenke

Food is on the menu when Molly Mingey and other Wild Space dancers perform "Delicious" on Thursday through Saturday at teh Stiemke Studio.

During Wild Space Dance's "Delicious" concerts, dancers will play with their food and no one will be preached at. Strawberries may taste hotter than they look. The voice of Julia Child will be heard. Some dancers will eat, and some audience members, too.
Oh, you carnivores can relax. Meat will be praised (and braised, too).
In the middle of it all will be former Wild Space dancer Jennifer Goetzinger, a longtime caterer and personal chef, cutting, chopping, prepping and cooking, as the company's 10 dancers explore, salute and lampoon human appetite, taste and desire for food.
Artistic director Debra Loewen, a home gardener herself, finds plenty of affinity between the culinary arts and her artistic calling. "The process of cooking is, you take one thing, you change it, you add one more thing.
"The same thing is true, I think, sometimes, when you're developing a dance."
In terms of food, Goetzinger thought it fair to compare the "Delicious" performances to an evening of tapas, "small little plates of little things throughout. I do look at this as many tastes throughout, but some of those tastes are big tastes."
The "Delicious" menu offers such dishes as "You're Going to Love This," "Pasta Primadonna" and "Secret Ingredient/Slow Food/Hot Lunch," suggesting a program with plenty of humor. In the rehearsal process, the Wild Space dancers have developed personalities that extend through the show.
Goetzinger's cooking station will be a fixture on the Stiemke Studio stage.
"I'm onstage a good chunk (of the time), I'm braising things, I'm flipping pancakes, I'm going to be caramelizing pecans," she said.
"Everything that I am cutting, making and chopping will be eaten by someone somewhere."
She also will frost and layer a cake. One mystery of the show, Loewen suggested, is who will get that cake at the end.

IF YOU GO

What: Wild Space Dance Company's "Delicious"
When: 8 p.m. Thursday through Saturday
Where: Stiemke Studio, 108 E. Wells St.
Tickets: $25 (premium), $20 (general admission), $18 (students, seniors). Call (414) 224-9490. Premium tickets include admission to a pre-show talk and cooking demonstration by Chef Michelle Evans from Braise Restaurant at 7:15 p.m.

November 2011 Wedding Menu

This wedding was celebrated in a beautiful Waukesha home, fully decorated for the holidays in honor of the bride's December birthday. The young newly weds announced to their closest friends and family that a baby girl was on the way. Here is the menu that helped celebrate the gathering of this wonderful, growing family.

Side table offering appetizers for guests’ convenience:
Slathers of Spinach artichoke ramekin with roasted red peppers, Roasted eggplant and garlic puree, Curried red lentil spread, Feta sun dried tomato torta, selection of Wisconsin artisan cheeses and a wheel of blue cheese, all arranged on marble with fresh herbs, flowing grapes, slices of citrus and pears, bowls of olives, dried fruits. Basket with local made crackers and flatbreads.

Spicy wasabi Asian seasoned homemade “Chex” mix, with rice crackers, Dijon filled pretzels, fried garbanzos, and bagel chips

Passed Appetizers to follow passed champagne
Coconut shrimp served with an orange wasabi dip sauce

All vegetable Nori rolls with jasmine rice and avocado served with wasabi, tamari and marinated ginger
Pork tenderloin skewers in wine sauce with dried fruits, olives, onion and garlic

Butternut squash ricotta bruschetta topped with pan seared fresh sage

Heavy Appetizer Buffet
Lamb "popsicles" marinated in molasses, tamari, honey, bourbon, garlic, cilantro and hot chilies
Beautiful platter of the season’s favorite fresh vegetables, grilled greens and roasted root vegetables served with a curry lemon dip sauce

Wood bread boards offering sliced loaves of rosemary olive bread and semolina bread, served with whipped tapenade butter and olive oil for dipping
Thinly sliced, spiced beef tenderloin stuffed with panko, pecorino and pancetta filling skewered with fresh rosemary sprig  

Duck breast pizza with hoisin sauce pea shoots, wild mushroom, and black sesame seeds
Vegetarian phyllo pockets stuffed with spinach, fennel, feta and cannellini beans with roasted red pepper sauce served on the side

Dessert buffet offering...

Wedding cake
Chocolate flourless torte served with fresh raspberry sauce

Flowing fresh berries served with Chambord whipping cream

Thursday, February 3, 2011

Cooking Party in Your Home!

JENNIFER GOETZINGER’S PERSONAL CHEF IN-HOME COOKING PARTY







Invite your friends and enjoy a fun, personal cooking class in your home!


Choose four menu items, from one of the themes listed below.


We will start in the kitchen to start chopping, searing, braising and learning about each recipe you have chosen. When all of the cooking is finished, I will plate and serve you and your guests your deliciously prepared meal. My specialty is to offer a home style approach to cooking using fresh, seasonal foods. You may choose from the following themes or create your own!


Vegetarian / Vegan


Soups and Stews


Marinates, dry rubs, sauces


Seafood courses


Year-round seasonal cooking in Wisconsin


Basic cooking, food shopping 101


You may choose to begin this class at your favorite grocery store. A suggested list of pantry items to purchase for basic cooking purposes would be included. In your home, assistance in organizing your kitchen work space and storage may be nice to get you started. Proper knife skills, basic cooking techniques, proper food handling / storage, and how to make a weekly shopping list are all suggested discussions to give you confidence in your kitchen.






Cost for cooking classes: $90.00 per person, 5 person minimum, includes all ingredients and recipes






Vegetarian Ideas….


How to make soups, incorporating vegetarian proteins:


Hearty 12 winter vegetable soup OR White bean, sun dried tomato, organic kale soup OR Carrot ginger soup OR Miso soup with wakame seaweed OR Miso noodle soup with tofu, wakame and spinach


How to make side dishes that offer additional proteins:


Coconut brown and wild rice pilaf with edamame beans, pine nuts, peppers, carrot, bok choy, green onions and dried fruit.


Peanut noodles


Quinoa barley pilaf


Amaranth with spinach tomato mushroom sauce, served over spaghetti squash


Japanese Sunomono salad with wakame seaweed






Vegetarian spreads:


Roasted eggplant and garlic puree, Curried red lentil spread, Roasted garlic almond pâté, Creamy lemon artichoke hummus


Entrees:


Spinach tortilla pie: layers of roasted peppers, black bean cilantro pesto, ricotta – tofu - spinach - puree, roasted corn, sundried tomato pesto, served with a pico de gallo


Asian pineapple and apple glazed wild salmon, set on grilled heart of romaine


Braised kale, fennel, beets, and mussels stuffed into peppers


Roasted, thinly sliced eggplant, rolled and stuffed with fresh mozzarella, amaranth, basil, pine nuts, roasted peppers and carrots


Thai red curry Asian cabbages, red beans, braised orange rind, fresh vegetables with rice sticks


Tempeh or Seitan Bourguignon with porcini mushrooms served over rice noodles


Arugula, spinach, herb, pine nut stuffed sole, with beurre blanc sauce, puree of parsnip and rutabaga


Friday, January 21, 2011

Winter 2011 freezable entree choices

If you are new to my services, email me at jlgoetzinger@gmail.com and I will fill you in on how to place your order.

Winter 2011 freezable entrees…
Soups and Stews…

Hearty 12 winter vegetable soup to include a variety of root vegetables, greens, peppers and fresh vegetable stock – a nice vegan selection


Chicken and shrimp gumbo with mustard greens

Beef short ribs beet borscht

White bean, organic kale, fennel sausage, smoked bacon soup

Costa Rican fish soup -Halibut in a spicy tomato broth with red and yellow sweet peppers, green onions, and roasted corn

Beef tenderloin tips in rich beef stock with seasonal root vegetables, wild mushrooms, barley and quinoa

Entrees...

Coconut brown and wild rice pilaf with edamame beans, pine nuts, peppers, carrot, bok choy, green onions and dried fruit.

Pan seared Asian cabbages and fennel with poached wild salmon set on ginger orange rice noodles

Asian pan braised Orange beef, served with seared bok choy and broccoli and brown vegetable fried rice

Roasted Lemon Chicken – stuffed with olives, garlic, lemon zest, shallots, ginger, wrapped in banana leaves, carved, served with red shrimp rice (shrimp optional)

Jollof Rice – a West African Style pilaf with chicken sausage, lamb, turkey bacon and mussels

West African barbecued baby back ribs, served with stewed black eyed peas and Corn Bread baked with chilies, scallions and corn kernels

Peanut cumin ginger and chili crusted beef roast, basted with a fresh plum sauce. I suggest enjoy a beer with this entrée.

Grilled Creole prawn and scallop skewers with peppers, onion, fennel, cauliflower set on spaghetti squash tossed with braised Swiss chard, dandelion and mustard greens, rich fresh tomato sauce poured on top

Braised Stracotta – Slowly Braised beef roast, in Chianti wine, vegetables, garlic, and porcini mushrooms, served with a soft polenta topped with fresh grated pecorino cheese

Carved, Florentine Roast Pork, stuffed with smoked ham, sausage, red pepper, wild mushrooms, and fennel, served with a rich Tuscan ragu sauce

Carved veal fillets, served with fondo Bruno – a rich veal stock, seared with butter and balsamic vinegar, then set on a bed of braised fennel, kale and radicchio, toasted pine nuts

Grilled, brined whole organic Chicken with Chimchurri Sauce



Sunday, January 16, 2011

Freezable Meals

This is going into my third winter???, wow, of offering packaged, freezable meals for indiviuals, couples, families. This has helped pull me through some quiet times of the year. I love doing this. Several clients have taken advantage of this part of my chef services as gifts to families during difficult times or for familiy members who just need home made foods ready to go in their freezers. This helped a family during construction / renovation of their kitchen too!

My chef service offers homemade entrees that are prepared for families, couples, singles interested in high quality, yummy meals. I make everything. I shop for the highest quality meats and produce and I prepare the meals with love. I shop at Sendik’s / Outpost / Whole Foods / Great harvest / Pick N’ Save for complete entrée preparation. Entrees can be packaged in freezable foil containers, or in reusable / freezer Pyrex glass containers that you can provide or I can purchase for you. My service is unique for individuals and families. I prefer to cook organically, using local and seasonal foods. I welcome specific dietary requests such as non-gluten, non-dairy, no nuts, and no eggs.
Baked Specials… if there are orders for 4 or more loaves

My Grandma Novy’s recipes for home baked breads: 
Oatmeal Molasses Bread (with or without raisins) $15.00
Yeast Corn bread $15.00

Chocolate raspberry Chambord ganache torte $75.00 – serves 12 - 16

Soups and Stews

Hearty 12 winter vegetable soup to include a variety of root vegetables, greens, peppers and fresh vegetable stock


Chicken and shrimp gumbo with mustard greens

Beef short ribs beet borscht

White bean, organic kale, fennel sausage, smoked bacon soup

Costa Rican fish soup -Halibut in a spicy tomato broth with red and yellow sweet peppers, green onions, and roasted corn

Beef tips in rich barley beef stock with seasonal root vegetables and wild mushrooms

Yellow split pea soup with smoked pit ham, carrots, celery, sweet onion, and Yukon gold potatoes, spiked with a dash of franks red hot sauce

Beef and pork tenderloin chili

Three bean “C” spiced chicken chili, all white meat roasted with herbs, roasted vegetables

Mulligatawny chicken stew (side condiments of apple slices, un-sweetened coconut flakes and toasted almonds)

Organic Roasted Yellow pepper – butternut squash soup with pears

Homemade chicken vegetable noodle soup, with homemade stock and egg noodles

Entrees:

Chicken Picatta Chicken breasts dipped in parmesan egg batter, sautéed with capers, fresh lemon, and white wine; set on bed of fresh spinach, green beans, topped with lemon – caper cream sauce

Shrimp and Chicken Jambalaya with side of dirty rice

Pile of Braised Beef short Ribs, smashed potatoes, honey glazed carrots, portabella mushroom sauce on the side

Chicken Marbella…flavors of olives, dried fruits, onions, shallots, balsamic vinegar and red wine, served with Moroccan rice pilaf

Layered Tortilla Pie, with black bean puree, roasted peppers, roasted corn, queso, cilantro – spinach pesto and chili marinated flank steak.

Chicken Saltimbocca - Chicken breasts lightly breaded and topped with fresh sage, prosciutto and provolone cheese; set on caramelized onions, crimini Marsala sauce poured over the chicken.

Pecan crusted Lamb popsicles, 4 ribs per person, served with, puree of rutabaga and with Brussels sprout hash with potato, sweet peppers, and sweet onion

Braised Beef Cannelloni – Pasta Stuffed with Braised Beef, Asiago & Parmesan Cheese, (a rich beef red wine reduction sauce on the side)

Italian fennel sausage three cheese Lasagna, layered with basil pesto, roasted eggplant, roasted pepper, roasted portabella mushrooms and homemade sun dried tomato marinara (This can also be made with ground turkey instead.)

Coconut brown and wild rice pilaf with edamame beans, pine nuts, peppers, carrot, bok choy, green onions.

Pan seared Asian cabbages and fennel with poached wild salmon set on ginger orange rice noodles

Jumbo Lump Crab Cakes

Delicious lump crabmeat coated in Japanese breadcrumbs and sautéed. Served with a side of mustard sauce and Calypso sauce (2 per person)

Black Tie’s Muffeletta – sliced cappacolla, Genoa salami, provolone, olive tapenade, romaine and cabbages, sliced tomatoes, sliced onions, and basil oregano vinaigrette, all on Italian loaf bread. Each sandwich wrapped in foil so you can heat up.

Shredded chicken breast or pork loin enchiladas in red mole sauce, Costa Rican black beans and rice on the side

Thick rosemary lamb loin chops set on tomato-herb cous cous

The Reason Michael Married Me – veal, pork, beef meatloaf, sliced in the pan with my Yukon gold smashed potatoes

Curry orange pork chops, with a basmati rice pilaf, broccoli, carrots and pineapple

Carved rosemary – cilantro – basil – thyme crusted beef tenderloin with puree of roasted butternut, acorn squash and rutabaga

My signature Homemade Chicken pot pie stuffed with thigh and breast meat, peas, carrots, sweet onions, parsnips and homemade herb cream sauce

Flank steak stuffed with herb boursin cheese, roasted winter vegetables, sun dried tomatoes, and pine nuts, pre-carved, with a rich beef demi-glaze Served with old fashioned mashed potatoes

Asian style baby back pork ribs, fully trimmed ribs slow cooked in an Asian BBQ sauce with flavors of plum, lemon grass, and ginger, served with seasonal julienne vegetables

Roasted poblano peppers stuffed with wild lump crab, sautéed peppers, Asiago, black beans, crimini mushrooms, served on a bed of Mexican rice with a tomato cilantro sauce

Asian lacquered beef tenderloin, flavors of pineapple, lemon grass, sambal, ginger, soy sauce, brown sugar, and garlic, served with wild rice quinoa pilaf

Tourtieres, Canadian savory beef and vegetable pies with fresh herbs, seasonal vegetables, and wild mushrooms

Chicken raita with saffron rice, inspired by flavors from India, made with cucumbers, yogurt and fresh garlic

Asian pan braised Orange beef, served with seared bok choy and broccoli and brown vegetable fried rice

Butternut squash, sweet potato, ricotta and herb stuffed wonton dumplings, in savory cream sauce with fresh grated parmesan

Michael’s Tex-Mex Pot pie – homemade pastry pie crust, stuffed with shredded pork loin, corn, black beans, queso, and lots of extra rich, roasted chili tomato sauce, topped with baked jalapeño corn bread

The real thing…Homemade chicken pot pie stuffed with thigh and breast meat, peas, carrots, sweet onions, and my homemade cream sauce

Extra Thick Stuffed Pork Chops stuffed with braised crimini mushrooms in brandy, leek, shallots, Granny smith apples, sage and pine nuts set in rich smoked bacon – apple – beef sauce

Spiced Lamb puff pastry Empanadas filled with spinach, queso, pine nuts, roasted peppers

Ideas for the following came from one of the most beautiful cookbooks I have ever received…The Soul of a New Cuisine by Marcus Samuelsson…this book discovers the foods and flavors of Africa. This cooking will help me practice ubuntu – “I am what I am because of who we all are”. This philosophy can assist me enjoy the process of the art of cooking. By allowing our connections as friends, be my centerpiece of my meals, I can linger over the incredible aromas and sharing of these foods. May I suggest you try these foods in a new way – with your hands, African –style. Allow a looser, freer, more relaxed spirit of Africa into your home.

APPETIZER CONDIMENTS:

Chickpea Eggplant Dip, pureed with a homemade spice mix Harissa with flavors of cloves, caraway, chili, coriander and mint, zip locks of cumin pita chips.

SOUPS:

Crab Soup, with favorite West African flavors of coconut milk, peanuts and okra

ENTREES:

Vegetable Potato Samosas, served with chutney, and stew of black – eyed peas

Snapper fillets, topped with jalapenos, ginger, garlic, cilantro, cayenne mixture, wrapped in banana leaves, poached in sweet coconut – milk broth, served with coconut - plantain rice

Chicken Mofongo a lemon – cumin – poppy seed – ginger – mustard – fennel cloves – cardamom crusted chicken, folded into a cassava root and sweet potato mash, with sautéed bok choy, peanuts, ginger, chilies, soy, lime and side of a slow roasted tomato chili sauce

Harissa – Roasted Turkey Breast, served with Almond parsnip orange bread stuffing and Beet ginger chutney

Whole Jerk Chicken, roasted with jerk vegetables, served with yogurt

Roasted Lemon Chicken – stuffed with olives, garlic, lemon zest, shallots, ginger, wrapped in banana leaves, carved, served with red shrimp rice (shrimp optional)

Jollof Rice – a West African Style pilaf with chicken sausage, lamb, turkey bacon and mussels

West African barbecued baby back ribs, served with stewed black eyed peas and Corn Bread baked with chilies, scallions and corn kernels

Peanut cumin ginger and chili crusted beef roast, basted with a fresh plum sauce. I suggest enjoy a beer with this entrée.

Ethiopian Berbere crusted rack of lamb, flavors of fenugreek seeds, serrano chilies, paprika, ginger, cardamom, cloves, cinnamon, and allspice, served with chunky mashed vegetables.

Malay – style curry boneless leg of lamb, sweet and not too spicy, simmered with tomatoes, coconut milk, Yukon gold potatoes, and okra, served with yellow rice.

Red Tea marinated roasted boneless veal shoulder roast with flavors of rosemary, honey, vanilla bean and ginger, smeared with charmoula sauce, then slow roasted, served with an eggplant - butternut squash - fresh spinach warm salad