Featured Chef
Sneek Peek at The first ever TV episode of HUNGRY CHEF: Secrets of a Caterer
Welcome to the Hungry Chef Home Page!
Welcome to my website. Chances are if you're here it is because you are a foodie or you just went to the wrong site....I hope it isn't the second one. But since you are here let me share a few things with you. This site has got it all! Look to the left side and you will see links to the various areas of my site.
About Me
This section has a pop out menu that has my Bio and all my contact information that you may need.
Recipes
I add recipes when I come across some good ones that have been in my family and I throw my twist on them. Some recipes I get are from readers like you. So if you have a recipe that you would like to share feel free to send it to me. You can find my contact info in the About Me section of the site.
Your Questions Answered
This section is all about you! If you are stumped about a certain food or why something does what it does when you cook it, email me. I will answer it or do my best to find the answer for you and post it in this section.
Photos
A gallery of pictures that I have made over the years. Here you can see some of my first attempts to photo food. I must admit the set ups were cheesey. Please don't laugh to hard...Anyways I can say that 99% of the pictures you see in this section you will find the recipe in the Recipe section.
Monthy Topic Archive
If you missed a monthly topic, then shame on you for not coming to the site in a month! LOL Just Kidding!!!!! No seriously if you missed a topic, click the link and browse away. I For the year of 2010 I have the food holidays with each monthly topic... that way if you want to reference back to it you can.
People to Follow
This section is dedicated to the people who have made contributions to my work. You will find links to thier personal pages and to thier services.
My Restaurant Blog
I am always trying new places and eating great food. I guess that's why everyone asks me where they can get the best "_____" food. So in this section you can see everywhere I have eaten, what I ate there and my thoughts on it...the staff, the facility, and other things. I will say this...if you are not in Georgia please don't get mad...that means you just have to vaction here to find where I eat! :)
Guest Book
This is a form you can fill out online that is sent directly to me. Please feel free to send me a comment or question anytime!
About Me
This section has a pop out menu that has my Bio and all my contact information that you may need.
Recipes
I add recipes when I come across some good ones that have been in my family and I throw my twist on them. Some recipes I get are from readers like you. So if you have a recipe that you would like to share feel free to send it to me. You can find my contact info in the About Me section of the site.
Your Questions Answered
This section is all about you! If you are stumped about a certain food or why something does what it does when you cook it, email me. I will answer it or do my best to find the answer for you and post it in this section.
Photos
A gallery of pictures that I have made over the years. Here you can see some of my first attempts to photo food. I must admit the set ups were cheesey. Please don't laugh to hard...Anyways I can say that 99% of the pictures you see in this section you will find the recipe in the Recipe section.
Monthy Topic Archive
If you missed a monthly topic, then shame on you for not coming to the site in a month! LOL Just Kidding!!!!! No seriously if you missed a topic, click the link and browse away. I For the year of 2010 I have the food holidays with each monthly topic... that way if you want to reference back to it you can.
People to Follow
This section is dedicated to the people who have made contributions to my work. You will find links to thier personal pages and to thier services.
My Restaurant Blog
I am always trying new places and eating great food. I guess that's why everyone asks me where they can get the best "_____" food. So in this section you can see everywhere I have eaten, what I ate there and my thoughts on it...the staff, the facility, and other things. I will say this...if you are not in Georgia please don't get mad...that means you just have to vaction here to find where I eat! :)
Guest Book
This is a form you can fill out online that is sent directly to me. Please feel free to send me a comment or question anytime!
October Topic: Get a Head Start on the Holiday Season
The Holidays are coming up and that means lots of baking. Here a few tips to take the ease off of the stressful amounts of baking that we torture ourselves with this time of year:
* For homemade cookies anytime... Make a double batch of your favorite drop-cookie recipe, shape into balls, place on a parchment lined cookie sheet and freeze.. After an hour or so, remove for the parchment paper and store in freezer bags, they won't even stick together! When guests of kids get the urge for cookies, just pop a dozen or so in the oven. There is no need to defrost. Just bake as directed by the recipes! * Already baked cookies? To freeze baked cookies, cool cookies completely, then wrap individual cookies tightly in plastic wrap. Place in freezer-style resealable plastic bag or airtight container.Freeze up to 1 month. When ready to serve, thaw at room temperature. (the Glad Press-&-Seal works wonders with this)
* To freeze brownies or bar cookies, cool brownies or bar cookies completely, but do not cut into individual servings. Wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
Chocolate-topped brownies or bar cookies should be frozen before topping. Follow directions for freezing brownies. After thawing, spread melted chocolate over the top of the brownies or bar cookies and cut into individual servings.
* A ton of pies? To freeze baked fruit or nut pies, cool pie completely, then wrap pie (in pan) tightly in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to serve, thaw in refrigerator. Bake at 325°F for 15 to 20 minutes or until heated through, if desired.
To freeze unbaked fruit pies, assemble as directed in recipe, except do not cut slits in top pie crust. Place unwrapped pie in freezer until completely frozen. Remove from freezer, then wrap pie (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to bake, do not thaw. Unwrap frozen pie and cut slits in top of pastry. Bake at 425° for 15 minutes. Reduce oven temperature to 375°F, and bake 30 to 40 minutes or until juices form bubbles that burst slowly.
To freeze baked or unbaked pie shells, prepare shell as directed in recipe. Cool completely if shell is baked. Place shell in freezer, unwrapped, for 1 hour or until crust is frozen, then wrap shell (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 2 months. It is not necessary to thaw pie shells before baking or filling.
(Custard and cream pies, such as pumpkin and banana cream, do not freeze well.)
* This tip is for year round! To freeze unfrosted cakes, place cooled cake in freezer-style resealable plastic bag; seal bag. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours. Frost as desired.
To freeze frosted cakes, place on parchment paper or wax paper-lined tray in freezer 1 hour or until frosting is frozen. Place in freezer-style resealable plastic bag; place in airtight container. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours.
* Feel like your home is a Bed and breakfast? To freeze muffins or quick breads, cool muffins or breads completely. Place in freezer-style resealable plastic bag. Or, wrap cooled muffins or breads in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature. To serve warm, microwave on MEDIUM (50%) just until heated though.
*Need to make a lot of bread? *An entire batch of bread dough can be frozen to be baked at a later date. Mix the dough, wrap and freeze or let it rise once, punch it down and then wrap and freeze. Freeze up to 4 months. When it thaws, put it in bread pans for the second rise and then bake.
* Seasonal Baker? Test baking soda for freshness by adding a spoonful of soda to a cup of vinegar or lemon juice. If it "fizzes" it's still active.
* For homemade cookies anytime... Make a double batch of your favorite drop-cookie recipe, shape into balls, place on a parchment lined cookie sheet and freeze.. After an hour or so, remove for the parchment paper and store in freezer bags, they won't even stick together! When guests of kids get the urge for cookies, just pop a dozen or so in the oven. There is no need to defrost. Just bake as directed by the recipes! * Already baked cookies? To freeze baked cookies, cool cookies completely, then wrap individual cookies tightly in plastic wrap. Place in freezer-style resealable plastic bag or airtight container.Freeze up to 1 month. When ready to serve, thaw at room temperature. (the Glad Press-&-Seal works wonders with this)
* To freeze brownies or bar cookies, cool brownies or bar cookies completely, but do not cut into individual servings. Wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
Chocolate-topped brownies or bar cookies should be frozen before topping. Follow directions for freezing brownies. After thawing, spread melted chocolate over the top of the brownies or bar cookies and cut into individual servings.
* A ton of pies? To freeze baked fruit or nut pies, cool pie completely, then wrap pie (in pan) tightly in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to serve, thaw in refrigerator. Bake at 325°F for 15 to 20 minutes or until heated through, if desired.
To freeze unbaked fruit pies, assemble as directed in recipe, except do not cut slits in top pie crust. Place unwrapped pie in freezer until completely frozen. Remove from freezer, then wrap pie (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to bake, do not thaw. Unwrap frozen pie and cut slits in top of pastry. Bake at 425° for 15 minutes. Reduce oven temperature to 375°F, and bake 30 to 40 minutes or until juices form bubbles that burst slowly.
To freeze baked or unbaked pie shells, prepare shell as directed in recipe. Cool completely if shell is baked. Place shell in freezer, unwrapped, for 1 hour or until crust is frozen, then wrap shell (in pan) in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 2 months. It is not necessary to thaw pie shells before baking or filling.
(Custard and cream pies, such as pumpkin and banana cream, do not freeze well.)
* This tip is for year round! To freeze unfrosted cakes, place cooled cake in freezer-style resealable plastic bag; seal bag. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours. Frost as desired.
To freeze frosted cakes, place on parchment paper or wax paper-lined tray in freezer 1 hour or until frosting is frozen. Place in freezer-style resealable plastic bag; place in airtight container. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours.
* Feel like your home is a Bed and breakfast? To freeze muffins or quick breads, cool muffins or breads completely. Place in freezer-style resealable plastic bag. Or, wrap cooled muffins or breads in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature. To serve warm, microwave on MEDIUM (50%) just until heated though.
*Need to make a lot of bread? *An entire batch of bread dough can be frozen to be baked at a later date. Mix the dough, wrap and freeze or let it rise once, punch it down and then wrap and freeze. Freeze up to 4 months. When it thaws, put it in bread pans for the second rise and then bake.
* Seasonal Baker? Test baking soda for freshness by adding a spoonful of soda to a cup of vinegar or lemon juice. If it "fizzes" it's still active.
Email Questions and Suggestions to:
thehungrychef@ymail.com
thehungrychef@ymail.com
