Homemade Pumpkin Spice Blend Recipe

Personal Chef and Catering Austin Texas

Pumpkin Spice Powder

Do you love the taste of pumpkin spice? You can add this to your coffee blend, or a compound butter, or syrup. It has many possibilities. It is a combination of cinnamon, allspice, nutmeg and clove. You could add it to your mulling spice blend to give it a little extra spice as well. This is definitely a holiday favorite for all pumpkin spice lovers!

Ingredients
3 T Cinnamon (I actually oven roast the bark and grind my own)
2 T Allspice
2 T Nutmeg
1 T Ground Cloves
1/2 t Organic Ginger

Directions
If you desire to grind your own cinnamon bark I suggest finding it at your local Asian or Indian Market or Grocery Store. Take the bark out of the package, place on baking sheet and roast until it is nice a brown and moisture is removed. Remove from oven and let cool completely! (I have ruined several coffee grinders during this process if they are not completely cooled) once ground you will mix the spices and place in an airtight jar or tin. If you want to add this to a syrup for holiday pancakes, or a butter for a banana nut bread it all works just fine! Enjoy.

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Central Texas Slow Cooker Rosemary Pot Roast

Personal Chef Austin Texas

Rosemary Pot Roast
Anyone from the Central Texas or The Hill Country area knows that there is rosemary in abundance. I love fresh rosemary and I have it growing everywhere and I have propagated plants to make even more plants. That is how much I love rosemary! They say that rosemary has many healing qualities as well as it helps keep bugs away too anyone here knows about those killer Texas Mosquitoes.

Pot Roast however is one of the all time favorite comfort foods and most people in the US absolutely love it. It has been a staple for many and also ways for moms to hide a few vegetables into their children’s diets. I really love the flavor of a good pot roast and vegetables medley with a hint of rosemary. Here is my pot roast recipe that I find is a really easy one to prepare and if you prefer not to have the red wine in it you can omit it from the recipe. The alcohol cooks off but it gives it a more rounded flavor if you do add it to the recipe.

Ingredients:

2 pounds boneless beef chuck roast, trimmed of excess fat cut into 2 inch size pieces
3-4 cans of beef broth
4 small gold or red potatoes, cut into 2-inch pieces
1-2 cups water
1-2 cups of baby carrots, rinsed
1 medium sweet onion, cut into 1-1/2-inch pieces
1/2 cup chopped celery
1/4 cup of red wine
2 tablespoons tomato paste
4 sprigs of fresh rosemary, rinsed and patted dry
2 sprig fresh thyme rinsed and patted dry
1 teaspoon salt
1 teaspoon of black pepper
1/2 teaspoon garlic powder

Directions:

Use about 2 Tablespoons of butter and rub the inside of your crock pot to ease the cleanup and to add some extra flavor. Add all of the veggies starting with the carrots and onions first then the potatoes. Add the meat and add the garlic powder, salt and pepper, then pour in the beef broth and wine. Add the tomato paste to the water and stir a bit to incorporate the paste in to a soluble and then pour on top of the already added items. Add the fresh rosemary and thyme and cover.

Cook on HIGH 4 hours or on LOW 8 hours or until beef is tender. If you are using the higher setting you will need to monitor so you do not run it out of water/broth. You do not want to burn. When meat is tender turn off the crock pot and let rest for about 10- 20 minutes and then serve. Enjoy.

White Bean Verde Chili Recipe

Personal Chef Austin Texas

White Bean CHili
Here is a very easy recipe that you can set and forget while you are away at work to be able to enjoy a nice warm dinner after a long day. This is also a good recipe for almost any cool weather occasion. I had kinda had it with regular meat chili no beans, or the regular chili with beans they seemed a bit boring. I love a good verde sauce and decided to play around a bit with a recipe to make it more like a suiza or white bean verde chili. I hope you enjoy this recipe as much as I do. YUM!

Ingredients

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound boneless skinless chicken breast, medium dice
4-6 cups chicken broth, use the 4 if you want a thicker chili
1 can green enchilada sauce, or verde sauce
1 /2 cup chopped sweet onion
1/2 cup of Mexican or Fiesta cheese blend
1/2 cup frozen sweet corn
1 poblano charred, roasted over flame on gas stove, seeded and diced
1-2 Tablespoons of rinsed, patted dry, and fine chop of fresh cilantro
2 teaspoons of chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano leaves

Directions

** You can use a cooking spray to lightly coat your Crockpot for easier cleanup.
Drain and rinse your beans and then add all ingredients to crock pot except the cheese and cilantro you will add just before serving to help thicken the sauce. If you want a little thicker chili add less broth or you can add more cheese if you wish and then garnish with the fresh cilantro and onions and a squeeze of fresh lime juice.

Cover; cook on LOW 8 hours or on HIGH 4 hours. If cooking on high you will need to check the water level and make sure that it does not overcook the beans and totally remove all the broth so that it burns, and make sure to stir it occasionally if you are cooking at the higher setting. Enjoy!!!

Butternut Squash and Parsnip Soup with Maple Bacon Crumbles

Personal Chef Austin Texas

The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.

 

Ingredients:

6 cups chicken broth

2 pounds butternut squash diced

1 pound of rinsed and diced parsnip

1/2 onion small diced

1/2 cup of cooked maple bacon

2-3 sprigs of thyme, stem removed

1/2 – 1 cup of heavy cream

1/2 tsp of allspice

1/4 tsp of ginger

salt and pepper to taste

Directions:

1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.

2. When pureed add the cream and stir until blended, salt and pepper to taste.

3. Top with crumbled bacon and serve.

 

Homemade Pumpkin Spice Syrup

Personal Chef Austin Texas

Pumpkin Spiced Syrup

Ingredients
2 cups water
1 cup brown sugar
1 cup granulated sugar
1/4 cup pumpkin puree
2 tablespoons of butter
1 tablespoon cinnamon
1 teaspoon vanilla bean paste
1/2 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon nutmeg

Instructions:
1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in the dry spices and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer lined with cheese cloth.
4. Add 2 tablespoons of butter and melt it in. Then add the vanilla bean paste stirring to incorporate the milk solids and vanilla paste.
5. Allow the syrup to cool to room-temperature.
6. Use it immediately on some fresh pumpkin pancakes or store in a mason jar, or airtight container in the refrigerator, this should last about a month if it is not used up by then.

Gourmet Beef Pot Roast Recipe

Beef Stew The Texas Food Network

You can make pot roast in a slow cooker if you wish but I like to make mine in a dutch oven. I am not saying that slow cooker pot roast is bad in anyway but I prefer to take the extra time to make it a little more special in my opinion. When you use the flour dredge you seem to get a more velvety sauce them using cornstarch thicken and it just gives it a better mouth feel. In my line of work I have definitely used both flour and cornstarch slurries and I can tell the difference, some people can and some will not notice.

I will sometimes add peas to this recipe to give it something a little different, the peas add a little sweetness to the recipe. If I am running low on potatoes or carrots I will use whatever I have in my pantry to make up the difference. I suggest you experience this for yourself, recipes are all about preference and using what you have as long as it makes sense and you like the ingredients you are using. I have added corn, tomatoes, poblanos, cilantro and peppers too to make more of a Mexican Beef Stew.

When cooking or developing new recipes I always have to play with the recipe to see if I can improve upon it, there have been many failures as well as many great new recipes 🙂 Have fun and enjoy the cooking process!

Ingredients:
3 pounds cubed beef stew meat
6 cups water
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 cup large sweet onion, chopped
1/2 cup of red wine
1/2 cup of all purpose flour
1/3 cup of olive oil
1 can of tomato paste
1 tablespoon of fresh minced garlic
1-2 teaspoons fresh rosemary (preference – I love rosemary so I use 2)
1 teaspoon fresh parsley
1 teaspoon of fresh thyme
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of salt and pepper (for flour bag)
1 large Ziploc bag

Directions:
1. Take your flour, salt and pepper and add to Ziploc bag and add stew meat and give it a good shake to coat the stew meat.
2. In a large pot or Dutch oven, heat your oil add your garlic and onion and cook for about 3-5 minutes until onion and garlic bloom, then add the beef and cook until brown.
3. Add your wine and tomato paste to deglaze the pan and cook for about another 5 minutes or so and then add your water, rosemary and thyme and additional flour left from Ziploc bag. Cook for about 45 minutes to an hour and a half or so until the meat is getting tender. This is creating your beef stock so you don’t have to add a bullion.
4. Add the potatoes, carrots, celery, and onion into the pot. Cover and simmer until done. Add salt and pepper to taste garnish with fresh parsley or additional fresh thyme. Serve with dinner rolls or cornbread, enjoy!

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Portabella Mushroom and Parmesan Cheese Risotto Recipe

Private Dinner Party Services and Personal Chef Austin Texas

Chef Shelley Pogue Mushroom Risotto

Mushroom Parmesan Risotto

Recipe Type: Appetizer, Side Dish, Main Course

This a recipe for a nice velvety mushroom Parmesan risotto. This is a great winter dish but will work great for any occasion when you are in need of some good comfort food or a nice dish to make someone feel extra special.

This simple mushroom risotto recipe is made with ingredients that combine have a flavorful tasty goodness when served with just about any meal. This is a classic Italian rice dish, risotto is traditionally prepared with Arborio rice that is found in most grocery stores. The procedure for making it involves stirring hot chicken or beef stock into the uncooked rice a ladle at a time and cooking slowly as the stock is absorbed. When you are adding either a ladle full or close to a cup of the hot liquid while stirring it is releases the Arborio’s starches when cooking, and it will make a creamy, velvety dish when cooked correctly.

Prep Time:
10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:
1 qt chicken stock
1 1/2 cups Arborio rice
8 ounces fresh Portabella mushrooms
1/2 cup white wine
2 medium shallots, minced
1/2 cup grated Parmesan cheese
4-5 Tbsp unsalted butter
1 Tbsp olive oil
1 Tbsp chopped Italian parsley
2-3 cloves minced garlic
Kosher salt, to taste

Preparation:

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 2-3 Tbsps of the butter over medium heat. When the butter has melted, add the chopped shallots and mushrooms. Sauté for 5 minutes or so until the onions and mushrooms have absorbed the fats and the shallots have turned slightly translucent.

Add the garlic at this time and stir for 1-2 minutes until you smell the garlic bloom.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma but don’t let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water or heavy cream if you want to add some extra flavor and creaminess. Just add the water or heavy cream as you did with the stock, a ladle at a time, stirring while it’s absorbed.

Stir in the remaining 2 Tbsp butter, the Parmesan cheese and the parsley, and season to taste with Kosher salt.

Risotto turns glutinous if held for too long, you should serve it pretty quick. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or glutinous, if it is made properly it will sag just a bit after it is added to your plate. Enjoy!



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