Cook With Me

Learn about cooking with Sue Pauly

 

GATHER YOUR FRIENDS, FAMILY OR EMPLOYEES FOR A FABULOUS HOME CHEF COOKING CLASS.

 Sue will come to your home and prepare several small plate dishes to be enjoyed by all. Dishes such as, lamb sliders, shrimp and guacamole tostadas, tuna tartare, asparagus with roasted red peppers and goat cheese; to name a few, will be demonstrated and recipes for all dishes will be given in a recipe packet to all your guests. For more information contact Chef Sue at 650-619-3226.

HOME CHEF FOR HIRE

Let Chef Sue provide you with delicious home cooked meals. Tailor your weekly HOME CHEF menu to your specific needs. (This service provided within 20 miles of San Mateo, CA) 

TO DISCUSS contact Chef Sue at suepauly56@yahoo.com or call her at (650) 347-2743.

Great Sides!

Asparagus with Roasted Red Peppers and Goat Cheese

Gently place your asparagus into boiling water and simmer for about 1 minute until blanched al dente. Remove and place in ice water to stop the cooking process.

Take flat pieces of red pepper and lay them down on a piece of foil skin side up. Broil until black about 3 minutes, then remove from oven and close up your foil to let them steam for about 4 minutes.  Scrape off the skin and discard. Then julienne them.

Lay your asparagus on a tray with spears all in the same direction. Sprinkle with the julienned red pepper then crumble chevre (soft goat cheese) on top.  Fresh basil chiffonade. Then make a dressing out of Olive oil, balsamic vinegar, dijon mustard and garlic. Drizzle on top and serve.

HIRING A CATERER OR HOME CHEF

I SURRENDER! Rules For Hiring a Caterer, Chef, or Personal Cook

It's necessary for one to weigh the benefits of having someone cook for them and decide whether it makes sense or not.  To some, it's a matter of giving up the control and having faith that it will be done the way they want. To others, it sounds like a lot of money to spend on something they feel they might be able to do themselves. And then to some others, it's about the WOW appeal of the food at their planned event.

Appetizer Of The Week 

POLENTA AND PANKO CRUSTED SHRIMP W/ TARRAGON MAYONNAISE

 Make a mixture of 1 cup of panko bread crumbs and 1 cup of polenta (corn meal,) 1 tsp. dried or 2 tsp. fresh thyme, salt, pepper, and 1 tablespoon of olive oil. Mix well.

Dip each of 12 uncooked medium sized shrimp into beaten egg then into a small bowl of flour then the crumb mixture. Lay them on a parchment paper covered baking sheet. Bake for 4 minutes at 350 degrees until cooked through and light brown.

Mix together 1/2 cup of mayonnaise, 1 tsp. fresh tarragon, l/2 tsp. dijon mustard and 1 tsp. fresh lemon juice. Add salt and pepper to taste. Place in a small bowl for dipping. SERVE and enjoy!

MY FAVORITE BLUE:

I love taking Pt. Reye's Blue Cheese and using it in salads, on crostini, in omelets or on sandwiches. Pt Reye's Blue Cheese comes to us from the Giacomini Family in Pt. Reyes California. It is a delicious Blue that is made naturally. Go to www.pointreyescheese.com  for a look at their beautiful website.