One of our favorite things to do is recreate dishes we’ve enjoyed from restaurants and take-out menus in the Get Cheffy kitchen. Fried rice is one of our favorite such dishes and, due to the endless variety of ingredients you can add, it’s a perfect way to use what you have on hand and “cleanContinue reading “Fried Rice”
Category Archives: Sustainable
Crab Cakes
Depending on the region you live in, seafood can be plentiful and familiar, or uncommon and exorbitantly priced (with crab and lobster meat being some of the most overpriced items at your grocery store). The Get Cheffy kitchen is currently based in St. Louis, Missouri. The Midwest has a surprising range of freshwater fish optionsContinue reading “Crab Cakes”
Chicken Fat (DIY)
Sometimes called “schmaltz” chicken fat can impart a remarkable taste and richness to dishes. Rendering down animal fat may sound unappealing, or altogether foreign, but non-dairy animal fats have been used throughout history (in the United States rendered bacon fat would be one of the most familiar forms of re-used animal fats). Animal fats haveContinue reading “Chicken Fat (DIY)”
Jeweled Coconut Rice & Shrimp
Don’t let a fancy name fool you; jeweled rice simply means a plain rice that you’ve added colorful ingredients to like green pistachios, red pomegranate seeds, black dried currants, herbs, or anything else that sounds good. We utilize a few of these additives to create a beautiful and healthy rice and shrimp dish for easyContinue reading “Jeweled Coconut Rice & Shrimp”
Butterflied Chicken (Technique)
Whole chickens are sold at a fraction of the price of individual chicken parts, so knowing some basics on how to break down a whole bird is an excellent skill to learn. The technique, and step-by-step photographs, shown below will teach you how to “butterfly” (also called “spatchcocking”) a chicken. Simply put, a butterflied chickenContinue reading “Butterflied Chicken (Technique)”
Spring Rolls
Looking for something satisfying and full of flavor, but also nutritious and healthy? Very often the flavors of Asia tik all of these boxes, especially foods from South East Asian countries like Thailand, and Vietnam. Spring rolls, and the many variations on them, are inexpensive, packed with flavor, and are fun to eat. With swimsuitContinue reading “Spring Rolls”
Frittata
A wonderful way to “clean out your fridge”, a Frittata can be simple, containing only eggs, or filled with your favorite meats, vegetables, and cheeses. The Get Cheffy kitchen hits the middle ground (so we think), and adds one protein, two main vegetables, and a handful of aromatics to create an excellent lunch, dinner, orContinue reading “Frittata”
Spring Vegetable Pasta with Sausage & Breadcrumbs
The first vegetables out of the gate in Spring are usually asparagus, artichokes, chives, and greens like watercress and baby spinach. We utilize a few of them in our Get Cheffy vegetable pasta. As we always say, however, Get Cheffy with it, and use as many of them as you like. A mixture of toastedContinue reading “Spring Vegetable Pasta with Sausage & Breadcrumbs”
Osso Buco
The Italian cousin to beef bourguignon, Osso Buco is a staple of Northern Italy. Traditionally made with slow braised veal shanks (veal leg), our Get Cheffy version swaps out the veal for more readily available beef shoulder/chuck. Think of Osso Buco as a fancy way of saying “beef pot roast”, with some unique flavors (lemon,Continue reading “Osso Buco”
Hummus (with variations)
Hummus has seen an enormous increase in popularity over the past 10 years. This popularity has given rise to inventive new flavor combinations but, in its purest form, hummus is a combination of Chickpeas/Garbanzo beans, Tahini (ground Sesame Seed paste), Lemon Juice, Garlic, and Olive Oil. Our Get Cheffy Hummus recipe below provides step byContinue reading “Hummus (with variations)”
French Onion Soup
There is beauty in the complex and elaborate, and there is beauty in simplicity. French Onion soup is an excellent example of a simple and classic soup that maintains its place as a wintertime staple. Onions, broth, and a little wine….and you’ve got something tremendous…..and so simple, there’s barely a recipe to follow. 3 PoundsContinue reading “French Onion Soup”
Shrimp, Chicken, & Sausage, Gumbo
Throughout the history of the United States, the ports of New Orleans were second only to New York’s Ellis Island in volume, and variety, of immigrants who were coming to the new world. Due to this unique blend, New Orleans food, much like its culture, stands apart, as it combines French, Spanish, Caribbean, and AfricanContinue reading “Shrimp, Chicken, & Sausage, Gumbo”
Classic Tomato Bisque
Don’t let the word “bisque” fool you. “Bisque” traditionally refers to a cream based seafood soup, but the word “bisque” is now generally accepted for any cream based, or creamy textured, soup. Our Get Cheffy Tomato Bisque is approachable, familiar, and satisfying and is made from pantry staples that you probably have on hand rightContinue reading “Classic Tomato Bisque”
Summer Vegetable Gratin
Gratin (gra-TAN) is a fancy word for any dish cooked in a shallow pan. Usually topped with breadcrumbs, cheese, and butter, the potato gratin is a common variation that you’re probably most familiar with (and, to be fair, that box-top recipe for “potatoes au gratin” is actually pretty good). With high summer winding down, Eggplant,Continue reading “Summer Vegetable Gratin”
DIY Pickles (with Bread & Butter and Sour Dill variations)
Claussen is the pickle brand we reach for in our supermarket. Crisp and refreshing, with a “snap” in their texture, the brand routinely wins “best in show” in pickle taste testings (yes,…that is a thing). What’s the difference between Claussen and other brands? A Claussen pickle is never heated; never heated in the brine, neverContinue reading “DIY Pickles (with Bread & Butter and Sour Dill variations)”
DIY Sun Dried Tomatos
With summer’s tomato bounty continuing, what is one to do with those bushels of ripe tomatoes? Make your own sun dried (oven dried) tomatoes! If you’re like us at Get Cheffy, you sneer at the price tag associated with store bought sun dried tomatoes (12 bucks for a little jar?…it’s not happening). Follow the easyContinue reading “DIY Sun Dried Tomatos”
Breadcrumb Stuffed Tomatoes with Browned Butter
With summer in full swing, tomatoes are plentiful. An inexpensive, but impressive, method for using summer’s bounty is to stuff tomatoes with bread, cheese, and aromatics. Follow the GET CHEFFY TIP(s) throughout the recipe below to create a beautiful side dish, or an excellent main course, out of the humble, and versatile tomato FOR THEContinue reading “Breadcrumb Stuffed Tomatoes with Browned Butter”
House-Made Stock
Because you’re an avid Get Cheffy reader, you know that we’re all about reducing waste in the kitchen. Listen to chefs from previous generations (those from the Jacques Pepin, WWII era), and you’ll learn that kitchens, personal or professional, need to be resourceful, economical, and reduce waste as much as possible. This stock recipe utilizesContinue reading “House-Made Stock”
Grilled Chicken Wings with Honey Bourbon Glaze
Chicken wings want to be glazed in a sweet, sticky, umami sauce, but wings can very often disappoint if they’re undercooked with flabby, un-rendered, skin, and tossed in an underwhelming sauce. FOR THE CHICKEN: 2 pounds chicken wings FOR THE DRY RUB 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons paprika 2 teaspoonsContinue reading “Grilled Chicken Wings with Honey Bourbon Glaze”
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