Tuesday, March 8, 2011
Please come by & check out my Chef services offered through my website, of Jacob's Personal Chef Services. Providing in home meal planning, flavorful 4 course dinner party services, personal consultations getting you on track to healthier eating choices and educational cooking classes up to (10) people.
look forward to getting to know your food likes & dislikes, how I can sustain a healthier lifestyle, were you can enjoy the better things in life.
Chef; Jacob Lucas
Wednesday, August 6, 2008
The USDA Secretary of Agriculture Edward Schafer has issued an official announcement proclaiming August 3rd-9th as National Farmers Market Week for 2008. You can read the official proclamation here.
Let's get out there and support our local growers - this week, and all year long in some regions!
Tuesday, August 5, 2008
At first, I created dishes using each ingredient. I made honey-peanut butter bread in the bread machine and bison bourguignon in the pressure cooker. Both recipes were outstanding! Now to create some tasty meal using both buffalo AND honey in the same dish. After tweaking some classic dishes, I came up with a play on meatloaf, "Asian Mini Buffaloaves with Honey-Garlic Sauce." My 15-year old (who initially turned his nose up at the idea of "buffaloaves") just finished up his second helping. Here's the recipe. Enjoy!
Asian Mini Buffaloaves with Honey Garlic Sauce
1-1/2 lbs ground buffalo
1/3 cup water chestnuts, finely chopped
3/4 cup fine, dry breadcrumbs
2/3 cup evaporated milk
1/4 cup soy sauce
1/4 cup green onions, chopped
1 garlic clove, minced
1/3 cup ketchup
1/3 cup honey
2 tablespoons soy sauce
1 teaspoon minced garlic
Combine all ingredients in a large bowl.
Mix lightly but throughly to blend. Too much mixing will make the loaves tough.
Spray insides of muffin cups with cooking spray. Divide meat mixture into 12 muffin cups.
Bake at 275-300 degrees for 30-35 minutes.
Remove from pan and serve immediately with honey garlic sauce.
Combine ingredients in a sauce pan.
Cook and stir on low heat until hot and bubbly.
Serve loaves and sauce with rice or Asian noodles.
Friday, June 27, 2008
See this link to a recent Toronto Star article about Rowe Farms. http://www.thestar.com/article/404619
Along with the new growing season, we've noticed a marked difference in the profile of eating local and sustainable. More and more people are getting educated about where their food comes from and the issues at play. It's been a great year!
Tuesday, September 18, 2007
Forest Mushroom Chowder
A velvety soup with 3 different types of mushrooms, apples, corn and cream
Warm Green Bean, Pancetta and Tomato Salad with Goat Cheese
Fresh Green Beans, Diced Tomatoes Drizzled with a Warm Pancetta Dressing and Topped with Goat Cheese
Butternut Squash Soup with Apple and Bacon
A perfect autumn soup with Granny Smith Apples and topped with Smoky Bacon
Pork Tenderloin with Maple Sauce
Served with Roasted Potato and Dragon Carrots with Red and White Beets
Roasted Buffalo Loin with a Bacon Shallot Mushroom Sauce
Served with Jerusalem Artichoke – Potato Mash, Grilled Squash and Grilled Peppers
Muskvoy Duck Breast with Fennel and Rosemary
Served with Goat cheese, Old Cheddar Potato Gratin, Grilled Portobello and Red Peppers
Baked Apple Pie with Crème Fraiche
Maple Crème Brulee
Ice Wine Sabayon with Roasted Apples, Pears and Peaches
I hope you enjoy my menu and it makes you hungry. Give Chef Chez You a call at 613-736-5922 or visit our website at www.chefchezyou.com. I look forward to making you a guest at your own party.
Wednesday, September 12, 2007
Come early (about 1:45 pm) to meet this month's local food hero, Marc Breton, chef at the Gladstone Hotel and originator of a special series of harvest dinners inspired by whatever local farmers put in the Community Support Agriculture food box that week. Marc will have a few samples of his work with him, and you'll have time to talk with him and others who are gathered around those samples.
Three presentations speak to the range of issues that are exciting local, healthy and sustainable food enthusiasts. Bob Bailey of the Canada Delta Water Fowl Foundation will talk about a new policy, called ALUS, that pays farmers to be careful stewards of the biodiversity on their land. He's followed (after the break for local snacks) by TFPC member and food marketing professional, Helene St. Jacques, who will talk about the food polling that corporations work with, and the ones that governments work with. She is followed by Wally Seccombe, whose new publication on new directions for Ontario farm policy has a special section on StatsCan findings on local food prouction - the theme of his short talk.
Plus the best networking in town. It all takes place in Committee Room 4 at Toronto City Hall, 100 Queen Street West, from about 2:00 to 5:00 pm on Wednesday, September 12, 2007.
If you have time, make a complete day of it and stick around for the evening public meeting featuring Bob Bailey and an exciting panel of others on the concept of environmental fees for farmers; that meeting starts at 7:00 pm in Committee Room 1, at City Hall, as well.