Meet The Chef
It is a pleasure to meet you!
I am a self-trained cook and cooking instructor, Spending many years educating myself on food basics and many styles of cooking. My specialty lies in cooking from pantry to fridge, with fresh natural ingredients. I have lived and traveled in many cultures and countries studying techniques and flavors, including Germany, Hawaii, and all over Asia, working as a cooking instructor in Japan for 5 years.
Landing back in the U.S., my goal is to teach home cooks to be comfortable in their kitchen, lend myself to create meals for people that are time constrained, and provide catering for venues as small as date night or as large as a holiday gathering or party.
Living in rural New Jersey gives me access to fresh farm ingredients. You can trust that your food will never contain any growth hormones or antibiotics and always be fresh. I would never put anything on your table that I would not put on my own!
American Girl makes "Thai Mango Sticky Rice"
Pool side salad snacks
Easiest Homemade Pasta Lasagna Dinner!
Farm to Table
Farms surround me and I take full advantage
Always fresh...Always delicious
Hot Off the Oven
Easiest Instant Pot Yogurt
Half Gallon Organic Milk
1 Tablespoon of good full fat, unsweetened yogurt
Fresh fruit or Fruit Nectar
very fine strainer or cheesecloth
Step 1- Wash and thoroughly dry your instant pot insert
Step 2- Add 1 half gallon organic milk and
1 Tablespoon of Yogurt
Step 3- set your Instant Pot on the yogurt setting and let it cook overnight or do it in the morning
Step 4- For thick Greek Yogurt, strain yogurt for 3-12 hours ( depending on the thickness you desire)
Add fresh fruit ( mashing some a bit), or pour in (1/4-1/2 cup) fruit nectar and mix
This make about 1 1/2 quart