ChefCali

Back to School

Administrator — Wed, 24 Aug 2011 17:52:58 +0000

Back to Basics Hooray! The kids are going to back to school – it’s time to get back in the swing, back in the routine, back in the groove of things. And, oh yeah, one more thing to add to your “to do” list – pack a lunch for the kids every morning. This year, make [...]

Cranberry Crab Rangoon

Cali Bergold — Sun, 30 Jan 2011 22:27:13 +0000

Cranberry Crab Rangoon INGREDIENTS Grapeseed or canola oil for cooking 2 red onions, cut into 1/2-inch dice 2 tablespoons minced lemongrass, white part only Sea salt and freshly ground black pepper, to taste 2 cups dried cranberries ½ cup sugar 2 cups rice vinegar 3 pounds picked, fresh crab meat 3/4 pound cream cheese, softened ½ cup chopped chives, 2 tablespoons reserved for garnish 1 package thin [...]

The Year of the Rabbit

Cali Bergold — Sun, 30 Jan 2011 22:13:39 +0000

According to the Chinese Zodiac, the Year of 2011 is the Year of the Golden Rabbit, which begins on February 3, 2011 and ends on January 22, 2012. The Rabbit is the fourth sign of the Chinese Zodiac, which consists of 12 animals signs. The Rabbit is a lucky sign. Rabbits are private individuals and [...]

Thai Salad Rolls

Cali Bergold — Sat, 01 May 2010 23:58:18 +0000

Thai Salad Rolls Makes: 12 rolls INGREDIENTS 4 oz. rice stick noodles 12 rice paper wrappers ½ cup julienne cucumber (skin on) ½ cup peeled, shredded carrots ½ cup julienne (cut on the bias) scallions 1 cup fresh herbs … cilantro, mint, basil, chives … use your imagination … use one or a combination of fresh herbs Optional: cooked shrimp (sliced lengthwise) … poached [...]

ChefCali Pizza Recipe

Cali Bergold — Mon, 19 Apr 2010 20:25:51 +0000

First… Some Piz’za History Piz’za (n) - A baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings, such as sausage or olives. The Origins of Pizza Considered a peasant’s meal in Italy for centuries, modern pizza attributes itself to baker Raffaele Esposito of Napoli (Naples), who in [...]

An Evening in Provence

Cali Bergold — Sun, 14 Mar 2010 15:46:44 +0000

Ann Marie’s 50th Birthday Party Menu Passed Hors d’oeuvres Tarts de provence with caramelized onion, bleu cheese and thyme Smoked salmon on dilled lemon zest scone Silver dollar crab cakes with zesty three pepper aioli Bacon wrapped dates with goat cheese Dinner Amuse Bouche Grilled bosc pears and prosciutto with balsamic glaze and arugula First Course – Soup Potato Leek Second Course – Salad Salad nicoise towers Intermezzo Champagne [...]

Artichoke Strudel

Cali Bergold — Sun, 03 Jan 2010 21:15:27 +0000

Artichoke Strudel INGREDIENTS 2 cloves garlic 1 lemon, zested and juiced 2 tablespoons Italian parsley, coarse chop 1 10 ounce box frozen artichoke hearts, thawed 4 ounces cream cheese, softened 5 tablespoons parmesan cheese, finely grated Sea salt and black pepper to taste 18 sheets (approximately) phyllo dough, thawed 5-8 tablespoons unsalted butter, melted PROCEDURE Preheat oven to 400 degrees. For Filling… In the bowl of a food processor, [...]

Asparagus Salad with Walnut Oil Vinaigrette

Cali Bergold — Sat, 02 Jan 2010 21:11:26 +0000

Asparagus Salad with Walnut Oil Vinaigrette Makes: 4-6 Servings INGREDIENTS 1/4 cup white wine vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard 3/4 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/2 cup grape seed or olive oil 1/4 cup walnut oil 2 pounds asparagus, trimmed and steamed until just tender 1/3 cup toasted, chopped walnuts 1 tablespoon chopped fresh parsley leaves Sea salt and freshly [...]

Apple Pandowdy

Cali Bergold — Fri, 01 Jan 2010 21:08:25 +0000

A is for Apple — ChefCali’s 365 fruit and vegetable recipes for 2010 — from A-Z Apple Pandowdy A pandowdy is a dish of cooked fruit, typically apples, baked under a crust of pie or biscuit dough. Originally pandowdies were eaten for breakfast, having baked overnight in the embers of the family hearth. The origin of the [...]

Kids Feeding Kids

Cali Bergold — Mon, 19 Oct 2009 20:30:41 +0000

Chef Cali Bergold and Carson Pazdan on WGN The Kids Feeding Kids Club was founded in 2008 by 5-year-old Carson Pazdan. Inspired by his love to cook and experiment in the kitchen, Carson wanted to create his own cookbook featuring all of his recipes as well as those from other children. He dreamed of a cookbook designed [...]

Last of Summer Dinner Menu … Patio Party on the Mansion Grounds

Cali Bergold — Wed, 26 Aug 2009 00:12:37 +0000

Last of Summer Dinner Menu … Patio Party on the Mansion Grounds Amuse Bouche Champagne and caviar 1996 Joseph Perrier Brut Champagne 1st course Irish organic tuna tartare tower 28 year old balsamic reduction, avocado, McWethy hydroponic tomatoes 2003 Moreaux Sancerre “Les Bouffants” 2nd course Seared diver sea scallop Goat cheese polenta, sweet pea sauce, micro greens 2003 Hartford Court “Three Jacks” Russian River Chardonnay 3rd course Seared [...]

Garlic and Oregano Poached Sea Bass

Cali Bergold — Fri, 21 Aug 2009 22:57:51 +0000

Garlic and Oregano Poached Sea Bass There are several different ways to cook with liquid. The most obvious is poaching, in which the fish is simply simmered in water or other liquid until it is done. This easy method consistently results in a moist piece of fish and works well with a fillet, whole fish or [...]

Fresh Herb Salad

Cali Bergold — Fri, 21 Aug 2009 22:55:52 +0000

Fresh Herb Salad Makes: 4 servings INGREDIENTS ¼ cup basil leaves ¼ cup mint leaves ¼ cup fennel fronds ¼ cup cilantro leaves ¼ cup Italian parsley leaves ¼ cup edible flowers (nasturtium preferred) 1 lime, zest and juice 2 tablespoons extra virgin olive oil Sea salt and pepper to taste PROCEDURE Toss herbs and edible flowers in salad bowl. In a separate bowl, place lime zest and juice [...]

Minty Chicken Salad

Cali Bergold — Fri, 21 Aug 2009 22:54:20 +0000

Minty Chicken Salad Makes: 4 servings INGREDIENTS 1 cup mayonnaise ¼ cup sour cream 1 teaspoon smoky paprika 1 ½ cups dried cranberries 1 cup celery, finely chopped 2 green onions, chopped ½ cup red bell pepper, minced 1 cup pecans, chopped 4 cups cooked chicken meat, cubed 4 tablespoons fresh mint, julienne Sea salt and pepper to taste PROCEDURE In a medium mixing bowl, mix mayonnaise, sour cream and [...]

Asparagus Salad with Walnut Oil Vinaigrette

Cali Bergold — Sun, 16 Aug 2009 17:30:10 +0000

Asparagus Salad with Walnut Oil Vinaigrette Makes: 4-6 servings INGREDIENTS 1/4 cup white wine vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard 3/4 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/2 cup grape seed or olive oil 1/4 cup walnut oil 2 pounds asparagus, trimmed and steamed until just tender 1/3 cup toasted, chopped walnuts 1 tablespoon chopped fresh parsley leaves Sea salt and freshly [...]