with the Chefs of ChefsLine.
Welcome to Chef Joanna's Blog page.
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chefjoanna@chefsline.comMy Most Recent Articles
One Kitchen Can-Do
Earth Day will be celebrated next Tuesday, April 22. I thought it would be a good time to ask some of the other ChefsLine team to suggest some steps we could take in our home kitchens to have a positive impact on the environment… or at least to tread a little lighter. WOW, they came up with some really great ideas! The cool thing is that these adjustments are simple enough that you can put them into action immediately.
ChefsLine’s Suggestions for Earth Day (…and every day!)
- Chef Richard: Prepare a One-Pot meal. You’ll conserve energy by using only one burner on the stove, and save water because you have to wash only one pot that night.
- Chef Robyn: Treat yourself and support healthier cows with a milkshake or smoothie made with organic milk, or even better, yogurt and local fruit!
Crepes are so pretty and so fun to make. In celebration of Ratatouille, Chefs JoAnna wants to introduce you to the finer points of the crepe. Listen now and learn how to prepare crepes in this 4 minute audio cooking class, Crepes 101. Chef JoAnna gives you her insider tips on how to turn yourself into a crepe making machine in no time! Look out nutella.
RECIPES
When I say “sushi”, what image enters your mind? There’s so much more to sushi than a little tube of seaweed encasing rice and raw fish. Listen now to my short introduction to sushi and get ready to find your new food passion. Then, try your hand and make your own Sashimi and Avocado Appetizer for a fun night of dining at home. My recipe is easy to prepare and requires no special equipment!
Graduation Party Platter Tips
Kris in Larchwood is hosting a graduation party and asked for ChefsLine help. Listen now as Chef JoAnna describes the essential touches needed to create festive and functional platters of cold cuts and cheese for a party.
Some additional important tips for Kris and other party platter host/hostess:
Pre-cut the rolls and keep them wrapped in in plastic until right before serving. Place in basket (or whatever) and cover with a clean towel or cloth napkins.
Purchase 1/3 pound of meats and cheese per person. For 40 young and hungry guests, a bit under 10 pounds of deli meats and a little over 3 pounds of cheese will do it! Purchase 3:1 meat to cheese.
