White Chocolate and Raspberry Tiramisu Recipe

White Chocolate Tiramisu TFN

Personal Chef and Catering Austin Texas

This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!

4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional


1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe.
2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated.
3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries.
4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving.
**If desired, you can add dark or milk chocolate shavings before serving.
Yield: 15 servings.

10 Facts About Cast Iron Cookware

Cast Iron Skillet

Personal Chef and Catering Austin Texas

Cooks seeking alternatives to toxic non-stick cookware often find themselves in a bind. Stainless steel, which seems to be the healthiest alternative, is expensive, and it does not lend itself well to cooking eggs, pancakes and other dishes that non-stick cookware typically excels at. If you have not yet discovered the benefits of cast iron cooking, here are 10 reasons to buy and use a cast iron skillet.

1. Avoid Toxic Fumes– Replacing a non-stick skillet with a cast iron one allows you to avoid the toxic fumes that accompany most non-stick cookware. Cast iron can also replace aluminum cookware, which may also pose health hazards.
2. Use in oven – Besides the stove, you can use a cast iron skillet in the oven, at any temperature. This comes in handy for making corn bread, frittatas, and flat bread.
3. Nonstick – Surprisingly, a preheated cast iron skillet rivals the qualities of non-stick cookware, as long as it is properly seasoned and cared for. You can quickly move up this short learning curve by talking with employees at your local cookware store or by reading a book or Internet article about cast iron care.
4. Easy Clean up– Cast iron is easy to clean up. Not only does food easily lift off from cast iron cookware, soap is not needed or recommended, since it erodes the seasoning.
5. Health Benefits- You can actually boost your iron intake from eating food cooked in cast iron cookware. This vital mineral is crucial for maintaining energy levels, and it helps strengthen immune systems.
6. Inexpensive- Cooks looking to replace non-stick cookware often investigate stainless steel. However, a high-end, 12-inch stainless skillet runs well over $100, while a similar-sized cast iron one costs less than $30.
7. Food Cooks Beautifully– Using a cast iron skillet you can create restaurant-quality, homemade fish sticks, potato pancakes and French toast, complete with golden brown, crispy exteriors. Contrast this with non-stick cookware, which makes browning nearly impossible.
8. Sturdy/Wears well- Since it does not scratch, there is no need to use plastic utensils, and there is no fear of using your silverware to stir or scoop. It lasts for so long that many people still use cast iron cookware inherited from their parents and grandparents.
9. Any heat source can be used– In an emergency, cast iron cookware can be used over any heat source. As such, many disaster planning lists include cast iron as the survival cookware of choice.
10. Proven over years – It has been used for thousands of years. Natural News readers already understand how new technologies are often the least healthy, while those used by earlier generations are often more beneficial and more in line with how we are designed. Our cookware choice is no exception.
The Drawbacks of Cast Iron…Although there are many benefits to cast iron cooking, make sure to understand the drawbacks before you start: cast iron pans are very heavy; they require intentional maintenance in order to keep them rust-free and non-stick; and care is needed if you have a glass-top stove.
With that in mind, they’re still a great choice. Once you take the plunge, you will wonder why it took you so long to start!

Looking for a recipe for cast iron steak? Easy Cast Iron Beef Tenderloin

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!

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

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!

Next Stop Pinterests:

Herb Coeur a La Creme recipe by Ina Garten

Ina does everything really well in my opinion, and reminds me
of Julia Child in a lot of ways…..by far my favorite current day
chef. This is an easy appetizer for your party or event and will be a hit!

I am always looking for ideas to help out in a pinch for guests or catering events when I am drawing a blank on an appetizer to go with certain menu selections. There are many that like to have a gourmet cheese and fruit plate and this is one to add to the cheese collection. This recipe is very easy and will come in handy when trying to get something to the table for hungry dinner guests. I love how Ina seems to keep it simple, and this is a good recipe for quick and easy appetizers.


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If looking for a personal chef in the Austin, Round Rock, or Cedar Park Texas area please contact Chef Shelley Pogue @ http://chefshelleypogue.com

#thetexasfoodnetwork #chefshelleypogue  twitter.com/chefshellp or @chefshellp

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Coffee Crumb Cake

Coffee Crumb Cake

Cake? Healthy? Yup! This
mid-morning snack is made with whole grains and antioxidant rich
blueberries, raspberries, or cranberries — all heart-healthy and loaded
with fiber to keep you feeling full, says Brennecke.


1/3 cup steel-cut oats

3 tablespoons whole wheat flour

3 tablespoons firmly packed light brown sugar

1/4 teaspoon ground cinnamon

Pinch sea salt

1 tablespoon canola oil

5 tablespoons plus 1 teaspoon unsalted butter

1/4 cup low-fat cream cheese

1 1/3 cups evaporated cane juice

3 large egg yolks

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose flour

2 1/2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 1/4 cups buttermilk

1 pound fresh blueberries, raspberries, or cranberries

2 cups chopped pecans

1. Preheat the oven to 325 degrees F. Lightly spray a 10-inch round cake
pan with canola oil spray and dust with all-purpose flour.
2. Combine the oats, flour, brown sugar, cinnamon, salt, and canola oil in a medium bowl and mix well. Set aside.
3. With an electric mixer, cream the butter, cream cheese, and cane
juice in a large mixing bowl. Add the egg yolks and vanilla and beat
until just combined.
4. Sift together the flour, baking powder, baking soda, and salt in another large bowl.
5. Add half the flour mixture to the butter mixture and mix briefly. Add
3/4 cup of the buttermilk and mix briefly. Add the remaining flour
mixture and mix until just combined. Add the remaining buttermilk and
mix until just combined. Do not overmix.
6. Pour the batter into the prepared pan and top with the blueberries.
Sprinkle the crumb topping and pecans evenly over the top of the batter.

7. Bake for 30 minutes. Rotate the cake 180 degrees and bake for an
additional 20 minutes, or until a toothpick inserted in the center comes
out clean. Cool on a wire rack until the cake pulls away from the pan.
Cut into 16 slices to serve.

Each serving contains:

310 calories

45 g carbohydrate

13 g fat

5 g protein

229 mg sodium

2 g fiber


My Personal Website http://chefshelleypogue.com
My Blog chefshelleypogue blog
My Facebook Page https://www.facebook.com/TheTexasFoodNetwork

Pumpkin Crunch Yummy

Pumpkin Crunch

This yum-o option is loaded with
omega-3 fatty acids, “good fats” that have been shown to improve our
bodies’ sensitivity to insulin, which in turn can make our bodies better
at using stored body fat for energy. Also, the combination of protein
and carbohydrates promote fullness, she says, which means you’ll consume
fewer calories overall.


1 cup pumpkin seeds

1 1/2 teaspoons canola oil

2 tablespoons pure maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon sea salt

1 1/4 cups dried cranberries

1. Preheat the oven to 300 degrees F. Lightly spray a baking sheet with canola oil spray.
2. Toss the pumpkin seeds and canola oil in a small bowl. Spread the
coated seeds evenly on the baking sheet. Roast for 20 minutes, or until
almost dry.
3. Place the pumpkin seeds in a medium bowl and stir in the maple syrup until coated.
4. Combine the cinnamon, nutmeg, allspice, and salt in a small bowl. Add
the spice mixture to the pumpkin seeds. Stir to combine.
5. Return the pumpkin seeds to the baking sheet and roast for 15
minutes, or until dry, stirring occasionally. Turn the pan several times
to ensure even roasting, checking frequently — seeds burn easily. Set
aside until completely cool, about 30 minutes.
6. Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.

Each serving contains:

125 calories

13 g carbohydrates

7 g fat

4 g protein

123 mg sodium

1 g fiber

Source: totalbeauty.com

My Personal Website http://chefshelleypogue.com
My Blog http://blog.shelleypogue.com
My Facebook Page https://www.facebook.com/TheTexasFoodNetwork



I have been trying to locate more gluten free recipes. I am going to start trying to have more of a gluten free lifestyle myself. So stay tuned and I will have some original recipes of my own soon.

1 cup Gluten-Free Flour Blend (see below)
1/2 cup Land O Lakes® Butter, softened

1/4 cup sugar

3/4 cup sugar
2 Land O Lakes® All-Natural Eggs
3 tablespoons lemon juice
2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon freshly grated lemon zest
1/4 teaspoon gluten-free baking powder

Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat
at low speed, scraping bowl often, until mixture resembles coarse
crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake
for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in
small bowl. Beat at low speed, scraping bowl often, until well mixed.
Pour filling over hot, partially baked crust. Continue baking for 18 to
20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Gluten-Free Flour Blend:
To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch,
1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate
amount for recipe; store remainder in container with tight-fitting lid.
Stir before using.

*This recipe was developed using
alternative flours and other products labeled as “gluten-free”. To date,
the FDA and USDA have not defined the term “gluten-free.” Therefore, to
the best of our knowledge, the ingredients in our Process Cheese
(example: American Process Cheese) and our natural dairy products
(examples: natural cheese and butter) do not contain gluten.

Calories: 150
Fat: 6g
Cholesterol: 40mg
Sodium: 65mg
Carbohydrates: 22g
Dietary Fiber: g
Protein: 1g

Resource: landolakes.com
My Personal Website: chefshelleypogue.com
My Blog: https://thetexasfoodnetwork.wordpress.com/
My FaceBook Page: The Texas Food Network


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