Tag Archives: chef joey

Chef Joey parked in Rose’s space! 🎄🎄🎄 Make Creme Brulee for Christmas🎄!

Reposting this Chef Joey yum yum. ❄❄❄Make it special for the holidays!🎁🎁🌃 – R.T.

Crème Brulée!

Text and recipe by Chef Joey

💜Rich, Chef Joey, Gigi and Santa!

What is a magical dessert that sounds too good to be true?

It is none other than Crème Brulée!

This delicious concoction, traditionally made with vanilla flavoring, first started appearing in cookbooks around 1690. It was translated into English mid-1700’s but kept the name. By 1800 it was called “Burnt Cream” in England.

Other names are Crème Anglaise. In Spain it is called Crema Catalana and is the dessert served once a year on Saint Joseph’s day (March 19). But instead of vanilla, it is flavored with the zest of lemons or oranges. You can do Nutella, chocolate, raspberry, etc – that’s what is so great about this dessert!

I recently reintroduced myself to this dessert, thanks to my new friends Stephanie and Penny who were constantly being served custard, which is cooked on top of the stove vs baking. It is an easy technique, and you don’t have to put the sugar on top and burn it.

It’s a delicious concoction that takes minutes to prepare and can be made ahead of time and keeps for a couple of days!

You will need ramekins for individual servings – or a glass pie plate will do for family style.

For the basic recipe you need:

1 quart of cream

6 eggs, separated

1 cup of sugar

and a vanilla bean!

I’ll list them below again. The fun is you can substitute the vanilla and add lemon, orange, almond, chocolate, pistachio, coconut etc – endless combinations!

So turn your oven on to 325, separate the eggs and save the whites for breakfast.

Add ½ cup sugar to the yolks and whisk until light in color and very fluffy.

In the meantime, add the seeds from the vanilla bean to the milk/cream in your sauce pan and bring to a boil.

Let it sit for 15 minutes to cool down, then slowly add it to the eggs whisking constantly.

Prepare your baking pan by placing the ramekins in the large rectangle pan.

Fill the ramekins with the filling, then pour HOT water into the holding pan – so it comes up just over halfway up the ramekins or pie plate.

Place in your hot oven and bake for 45 minutes.

The center should be a little jiggly and yet firm to the touch. Depending on your oven, adjust the cooking time.

Remove from the oven, take the ramekins out of the water, place on a cookie sheet and bring to room temp, then refrigerate.

They are ready to eat like this or dust with the rest of the sugar, just a light coating, and using a blow torch, fire it evenly on the sugar until it melts! You can do it under the broiler, but just keep a close eye on it!


6 eggs separated

1 quart cream or milk

½ cup sugar

1 vanilla bean (just the interior seeds)

325 degree oven – rectangular pan – 8 ramekins


Chef Joey parked in Rose’s space! … Surprise! You’re a dad!

By Chef Joey

Picture yourself over 50 and semi-retired, you have things to do, places to go, restaurants to dine at – the usual. How about forgetting that you applied to be a foster parent, and you get the call, and willingly convert your guest room into a little girl’s room, complete with crib, stuffed animals and, of course, everything pink.

Day one – Hi, I’m Papa!

I’m 55 and you’re 16 months, Oh, and here is your new bedroom! Here is your other Papa; he’s much younger than I am, but he has parenting skills too so let’s start with getting you used to our three dogs – check. Now our kitties – check.

How about a snack?

Sure, you smile back and are excited when I reach into your bag and pull out packets of hydrogenated cookies and snacks that I’ve never seen or heard of. What do bright orange cheese puffs taste like, anyways? How about some blueberries instead? I offer them to “Gigi” and set her into the high chair. I place 3 or 4 blueberries on her tray and a series of blinks and looking at them, then me followed by me eating one and smiling and saying things like “Yummy” and “Mmmmmm.”

She takes the bait and pops one in her mouth and crunches and a pause for dramatic effect and her eyes fly open, eyebrows up and we have lift off – 80 berries or so later she is asking for more, but I have a dinner planned and it is only 4 pm.

So a walking we shall go! And we went into the stroller … and down the street we went, birds chirping squirrels snapping branches, her little head turning left to right, right to left then the abrupt stop. Her mind said: “How is this happening???” and with a muscle wrenching turn of her head she looked back, saw me and smiled.

That’s when I knew I had to make a difference in her life – and mine.

We go for walks all the time taking advantage of the beautiful fall weather. Eating is an enjoyment and the giving and receiving of hugs is more than I wished for! The first smile of the day makes you appreciate the impact one has on a child.

Every day after we wake up, I put her in her chair and we talk – she has fresh fruit while I make her porridge. Usually I add fresh jam, maple syrup or honey, then a whisked egg for protein. This is her favorite, and some mornings we even have fresh yogurt. Lunch is an amalgam of snacks, small pieces of veggies and meats and a homemade pudding for dessert.

Dinner time is now a tradition: spaghetti pie is her favorite. Meatballs, meatloaf are second contenders and salmon with sautéed leeks is right up there too. Every day I try to introduce Gigi to new foods because by the age of two they kind of resist items they are not used to.

Roll the calendar ahead 12 weeks now and we had our first door to door experience with Trick or Treating! By the third house she got the concept, we limited it to 15 houses in my sister’s Shrewsbury neighborhood filled with hundreds of like-minded candy seekers. The fact that she was carried most of the way added to her energy, but we have a routine to follow, and sleepy time is at 7 PM and we were at 6:30 PM.

After a quick and not loved taste of Halloween candy (thank goodness) we donated our candy to the communal bowl to pass along to others and headed home, only to meet with opposition about removing the costume. Who could blame her? It was so cuddly and warm!

Gigi also loves my Mikey, a Wheaton Terrier puppy. He is so great with her – she constantly gives him hugs and lays on top of him any chance she can get. Being a new dad, a new experience for us, has forced us to drive more responsibly, wake up earlier, and go walking more and refocus on what is important: teaching this little girl the bounties of nature, the joy of being loved and the happiness to come back to the same home and familiar settings every day – and shrieking with glee when it is time to eat! This alone keeps me smiling!

Thanksgiving and Christmas are around the corner! So many photo ops!

InCity Yum Yums! Celebrate Hispanic Heritage month!


Stuffed breads!

Text and recipe by Chef Joey

When Latin comes to mind, most of us older folk picture a stern professor in circa 1960 glasses with a ruler reciting strange words that, to me still, go with Algebra. In reality Latin opens a plethora of doors today: culture, food, destinations, celebrations etc.

Let’s face it: The American Melting Pot is still a pot, and what’s melting are the walls that were built by our forefathers. What’s in the pot still is cultural in many ethnic households and remains a strong staple at meal time, from starters to sweets.

This period just happened to be “Hispanic Heritage Month.” It is not an actual month, but a 4-week period starting September 15 to October 15 every year. So now your wheels are turning …”Why September 15?”

Glad you asked! September 15 is the Independence Day for five “Latin” South American countries. Costa Rica, El Salvador, Guatemala, Honduras and of course Nicaragua. Then let’s add Independence Days for Mexico (September 16) Chile (September 18) Belize (September 21). Someone did their homework!

Ok, now I hear you ask:  “When did this happen?” Well, it just so happens that President Lyndon B. Johnson, oh you remember LBJ,  approved a week-long celebration years ago, but it was Ronald Reagan who changed it to a 30-day celebration back in 1988!

… other important “Latino and Hispanic” things happened…October 12, 1492 – I feel like I was there with Columbus when he discovered the Americas – I can’t even remember an anniversary but THAT date I can remember!

Additionally, there are maps dating back to 1776 that depict outposts in California from Alta and San Francisco to Texas, then all the way to the Fortress in St Augustine, Florida, that started in 1692. By the way, the first continuous European settlement was founded in 1565, way before Jamestown Virginia, or even Plymouth Mass in 1620. I guess you could say there’s history!

So … history brings company and company bring food! What does one bring to a Latin celebration during this 30 day festive period? Common threads are Rice and Beans, then there are Tamales, Papussas, Meat pies, and Empanadas, all basically “Stuffed breads.”

There are many different types of stuffed breads, this empanada – which is sort of a Chilean one, is the easiest one to make for beginners.

It can be made with ground beef or you can substitute cooked lentils for vegetarian and eliminate the eggs for vegan. It’s delicious because everything is chopped by hand and flavorful!


– 2 tblsp oil – 2 # chopped beef or (4-6 cups cooked lentils) – ½ tsp paprika cumin & oregano – 1 tsp salt & Pepper each – ½ cup warm water – 1 Onion chopped and 1 Tbsp Flour

Beef: In a large frying pan, heat oil at medium to high heat**. Sauté the meat for 3 minutes without mixing. Then flip it and brown for another 3 minutes – or add the lentils and heat through.

Add paprika, oregano, salt, pepper and cumin, and mix well.

Add water and the chopped onion.

Cook for 30 (until onion is nice and soft) minutes on low heat. Add flour and mix well, modifying the seasoning if you like. Turn off heat, leave to cool off.

SWEET STUFFUNG – 20 black olives – ¼ cup raisins – 2 hard-boiled eggs (Optional use cooked tofu for vegan) – Olive oil for brushing on top …

DOUGH RECIPE – Take 2 tsp Salt -4 cups all-purpose flour-1/4 cup oil- ½ cup milk (soy milk for vegan). Make a brine with milk, water and salt.

Stir until the salt is completely dissolved.

In a separate bowl, add the flour and oil and knead for a good 10 minutes until it is smooth and elastic. If it is too dry, add a little more water or milk. NO SALT!

Preheat oven to 350°F. Separate dough into 10 portions, shape into a ball and roll out on a floured surface until the size of a small plate (about 8 inches) – fill each circle with 2 tbsp beef, ¼ egg or tofu, 2 olives and some raisins.

Fold over the circle and remove any trapped air before closing.

Lightly brush edges with water to seal them pressing firmly – you can roll the edges for effect or crimp. Brush the top with oil so they brown nicely.

Place in oven and bake for about 30 minutes – keep an eye on them if the swell or bubble make a small hole with a toothpick so they won’t split.

Serve hot or warm.

Make them in advance and have a healthy lunch!! See you next issue!!