Chef Tess Bakeresse

Amaranth On the Stove Top

2012-01-27T06:21:00.000-08:00

If you've been with me in the past you know of my absolute obsession with grains. It started as a mild crush and now I'm totally addicted. Grain and seeds add such a remarkable depth to your meals. I'm a huge fan. So, it won't come as a suprise if I share some more basics here right? Meet Amaranth. My darling friend on the left. On the right we have brown teff.

If you've never had Amaranth, it's an amazing super-grain and one of my favorites. Now I call it a grain, but technically it's a seed. Not all seeds are grain. Only seeds that are members of the grass family can technically own the name of grain. It's a very fun and technical thing. The good news on amaranth is that it's gluten free, high in protein and has all necessary amino acids to be conscidered a complete protein...30% more protein than rice, wheat or oats. In it's glory, it can grow a million-ka-billion seeds (give or take). I find it absolutely delightful and mild in flavor. It's become one of my favorites for breakfast.

I'll simply cook it on the stove top and when it's cooked, drizzle it with a smidge of honey or even better, fold in some yogurt and fruit to the cooked grain.

It's simple to cook on the stove top. You will need a quart size sauce pan with a tightly fitting lid. Bring 3 cups water to a boil. I add a pince of salt to the water. Add 1 cup of amaranth to the pot. Reduce heat to very low. Cover with a lid and allow the amarnath to simmer 25 minutes.

The seeds are still rather small when cooked, but they look so ding-a-dang crazy-cool.

I love a little drizzle of honey. My personal favorite is a maple hazelnut honey.

Here...now you can see it really close up.

My final note. My most recent love...freeze dried yogurt bites folded into the cooked grain. Oh my stars. It's a creamy little nugget of joy in a sea of goodness. How's that for a cool new happy food?

There you go. Make some amaranth!

Always My Very Best,
Your Friend Chef Tess

I'll be in Rancho Cucamonga teaching 2 classes on Grain Tomorrow! If you're in California near the Inland Empire...come on down! I'd love to see you!

Class is free on Saturday but we need to have an accurate count of how many will be attending. Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM

Carbs 101 and Low Carb Bread

2012-01-25T10:52:00.000-08:00

I got to be a guest blogger on the Honeyville Farms Blog today. Why not jump over and see what all the buzz is about regarding low carb cooking and baking. I think it's one of the coolest posts I've done. Enjoy. I'll be at the Honeyville retail store in Rancho Cucamonga, California this Saturday for TWO classes. One at 10 AM and one at 2 PM. Both Classes are on Grain Surgery 101...how to use all those beautiful grains!

Always My Very Best,
Your Friend Chef Tess

Call and reserve your spot. Class is free on Saturday but we need to have an accurate count of how many will be attending.
Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM
Click Images to Enlarge!

Michelle's Mom's Caramel Popcorn

2012-01-24T12:30:00.000-08:00

My friend Michelle taught a grain class today and I sat in on it. Yes, I attend classes as well as teach. It keeps me young. I think she taught me a few things too. Thank you Michelle! One of recipes that she shared was pretty dang yummy. It was a great way to make chewy caramel corn using 3 ingredients for the caramel (4 ingredients for the whole recipe if you count the popcorn). I think it was just awesome. Aaaawwwwsoooome!. Michelle told us that this is a recipe her mom would make with her very often. Every Thursday night when she lived at home they'd make caramel popcorn together and watch a movie. Ah. You know I'm a sucker for a good family recipe right? I think it's one that we'll keep around for a long time. Note. It uses a lot of butter. Um...I really think this needs to be added to my "Evil" category. Do you know what else? I think it would be amazing with some freeze dried apple mixed with the popcorn (caramel apple popcorn?!) or salted almonds. However, as it sits...it's just a simple, easy, no fuss, beautiful, chewy and delicious caramel popcorn.

Michelle's Mom's Caramel Popcorn

2cubes butter (1/2 lb)
1/4 cup dark Karo Syrup
2 cups Brown sugar
16 cups popped popcorn (about 1 cup unpopped)

In a heavy bottomed pot, melt butter over medium heat. Add Karo syrup and brown sugar. Bring to a hard boil one minute only. Pour over popcorn and stir well.

Thank you Michelle! Thank you Michelle's Mom!

There you go. Make some easy caramel popcorn. Another family favorite here is the Homemade Cracker-Jacks. Whatever you make. Make yummy memories!

Always My Very Best,
Your Friend Chef Tess

Classic Chili...Meal in a Jar ( My 52 Method Continues!)

2012-01-23T01:19:00.000-08:00

Monday I try to share a new food storage cooking recipe. It's huge part of who I am and what I do. I'm a chef. I use whole foods on a regular basis. I'm also a mom. I adore practical meals that even my twelve year old son could make. Non-rocket-science stuff here. This is a method of food storage called "Dry Pack Canning". You do not need a pressure canner, water bath canner or any special equipment other than a mason jar with a screw top lid and some oxygen absorber packets. The oxygen absorbers are NOT optional. They make this a safe way to store these meals long term. I can't begin to put into words how fast this method of food storage is sweeping the nation and what an immense response we have had to the posts here on the meals in a jar. They're not only convenient, but also offer some great peace of mind. If you like what you see, be a dear. Share it. I'm not shy about the fact that I love seeing these recipes reach as many as possible...for all the right reasons. When we've had personal need of these meals during rough times, they have been an amazing blessing. Yes, they will feed 4 adults. Generally they make enough food to feed a sample to all in attendance at my cooking classes and have some left over (usually around 30-40 students).

My sister brought to my attention the fact that despite how amazing and simple the menu was that I had developed for getting a year's supply of food ( for details see: 52 Method, Meals in a Jar 7 day menu)...I had somehow forgotten a big family favorite. Classic Chili. Some like it hot. Some like it mild...but 99% of the people I know will eat it at least twice a month...if not more. So, this seemed like a perfect fit to post today.

As I mentioned...Today, I'm sharing my newest recipe. Classic chili. Mine has a good amount of tomato and some good amounts of veggie as well. I love flavor. Plus, sweet Granny and Mr. Putt Putt love their chili. I can't go wrong if the in-laws like it right?!

I used some Freeze Dried Beef Chunks in this for some added lean real meat. You can use Chili, Beef, or Taco flavored TVP if you're a vegetarian and want this meal set up that way.

Plus...I have to admit that Honeyville just came out with the quick cooking beans that I love and the price has been so good...I couldn't stop myself from stocking up! They cook in 20 minutes. They never need to be soaked, pressure cooked or long cooked. Ever. So, it really maximizes what I can store. No more hard beans! I'm a chef. I know how to cook beans...but I can't stand the thought of ever throwing away old beans. These beans are cooked and then dehydrated whole...so they're actually ready to use. Thank you Honeyville for letting me play with these! I love them!

I loved seeing this label. Whoever wrote this label deserves three gold stars on her forehead.

Chef Tess' Classic Chili Meal in a Jar for a family of 4

yields 10 cups cooked chili

In a quart size jar layer these ingredients:

2 cups Honeyville quick cook red or black beans

1 cup Tomato Powder (shake down into the beans or everything won't fit in the jar)

1 c Freeze Dried Diced Beef or chili flavored TVP

1/2 cup dehydrated onion

1/2 cup Freeze Dried Bell Peppers

1/4 cup Freeze Dried Diced Celery (Honeyville has it at their retail stores. It's new.)

1T beef bullion (no MSG)

1 T chili powder (more or less depending on how you like your chili)

1T Chef Tess All Purpose Seasoning (In Honeyville retail stores and soon to be on a new retail site here).

1 tsp hot chili flakes (if you like it hot)

I pack the ingredients as tightly as I can in the jar, shake the seasonings in there too. There is always room for the most vital addition to your jar, the oxygen absorber. ( <--That link will answer a lot of questions about them.) You need one if you plan on using these meals. It keeps the meat and other ingredients fresh. This makes a vacuum environment. You need that. No you don't have to pressure can or water bath can this jar.

To prepare:

Combine the contents of the jar with 7-8 cups hot water (depending on how thick you like your chili) and simmer over medium-high heat 25-30 minutes until hydrated and ready to eat. Serve with hydrated freeze dried cheese if desired...or just have it plain in all it's glory.

There you go! Great for a major emergency, long term storage, or just any Tuesday night when you don't feel like thinking too hard about what's for dinner.

Get the printable recipe-->Here

Always My Very Best,

Your Friend Chef Tess

End note: I can't even express my thanks to everyone who has been sharing these recipes on Pinterest and all over the web. Literally overnight we've had an incredible response. Yes, the book is on it's way. No, I don't know the exact details yet, but Honeyville has been kind enough to assist in that effort. Yes...they also have been kind enough to bottle my spice blends. Now available at their retail stores. I will continue to teach at their retail stores across the Southwest. The next class is this Saturday at their Rancho, Cucamonga California location. More upcoming class details: Here.

Thank you for your love and support as we work together to educate folks on how to cook with basic ingredients and feed their families. I'm honored to be part of your life. Even more so, I think that there are countless families who will benefit from this method. Please feel free to spread the word. In the very near future I'll be hosting a nice giveaway as well! Keep your eyes peeled! Xoxo!

How Do You Know It's Good?

2012-01-22T09:42:00.000-08:00

Sunday is the day I share a little of my soul. Enjoy.

Today I just want to pose a question, How do you know? How do you know that the Truth is the truth? What do you know without having to think so much about it? What is that feeling in my gut that I can't really put into words but that ultimately lead me to open up new doors and question everything? For me, it was the feeling in my gut that made me want to know for myself if Jesus was really the God of the universe...not just a nice teacher who lived long ago. I followed that feeling. That feeling nagged me deep down until I had read as many books as I could find on the subject from both religious and non-religious folks. I wanted to explore this because I wanted to make a decision on what my core values would be. If I was going to follow the philosophy of a mere mortal who some revered as "deity"...I wanted to know it. If I was going to follow a real divine being who came to earth, occupied a tabernacle of clay and returned to His Father in that resurrected body...I wanted to know it. Ultimately, one way or another, everyone will have to know and choose for themselves what they believe. I can't really put into words what a powerful and rewarding journey that was for me. I can however put into words a simple truth that I believe. I tasted of His love. I felt His spirit in my heart. I don't just believe that Jesus lived upon the earth, but that he still lives...not just in some essence that's untouchable or "intangible" but as a being as tangible as I am. In Acts 1:10-11 it read, "As you see him go, so likewise will he return again."

From the beginning, there have been many who have listened to the voice of the adversary. Some whisper. Some will not only whisper, but yell at full volume, "He is not the Son of God. Don't accept him. He's just an ordinary man. He's just a teacher with interesting ideas." Can I join my voice to the side of God and say with all the power in my heart, "Doubt your doubts before you doubt your beliefs." Follow that gut feeling. The light that leads you to even wonder at all if Christ was real is the light that will help you gain a personal witness of what you need to do with your life. It will help you decide. But, when it's all said and done, the one who has to decide for YOU if it's good and that He is what He said He is...is you. You cannot live on borrowed light forever. Sooner or later, you will have to find for yourself. I promise, when you do, it will be better than anything you've ever tasted, felt or experienced in life. The best part is that that feeling will continue as you continue to follow the Savior. It will get better and brighter. I can honestly say that I know that Jesus Christ is the Son of God. He is real. He loves me. He knows me.
If you don't know it, start to ask those questions you need to ask. Then you too, must choose for yourself what you will do with what you learn. How do you know it is good? Will you share it with me? What made you choose to be a Christian?

There it is.
Always My Very Best,
Your Sister Chef Tess

San Francisco Rocks!

2012-01-18T05:52:00.000-08:00

San Francisco was perhaps the fastest, most amazing, eye opening trip I've had in a while. It was the first time I've been there since high school...a few years ago. Um...close to twenty years. Eeeek. However, I can say that it was still as beautiful and full of magical sights, sounds and flavors as I remember.

I was visiting for the Fancy Food Show along with 17,000 plus folks attending to see over 80K products. That's a lot of foodie stuff in one spot. Unfortunately...camera's were not allowed in the show. So...this is what you get to see...

I don't think words can do the show justice. Row after row of divine food, crazy food, beautiful artistic food, flavor after flavor that completely blew my mind. I definitely came away with a renewed sense that what I have to offer is unique and that there are going to be a lot of lives to bless and things to do! Yes folks. It was a perfect trip to remind me that God has great things in store and that this magnificent journey is full of new wonders to embrace and new challenges to face.

There it is. Whatever you're doing in life, face it with wonder. Even if it's just wondering how the heck-fire you could possibly put more love in your heart than you have now. It seems that every time I ask that...God shows me the way.

Always My Very Best,
Your Friend Chef Tess

Rollin' out to San Francisco!

2012-01-16T10:59:00.000-08:00

Today I'm getting on an airplane and going to San Francisco for a trade show. I'm actually freaking out. In a good way. It's been ages since I last visited San Francisco...and though I'm only staying a little less than 24 hours, they will be epic hours. Don't worry. I promise to post the recipe for these divine Key Lime-coconut Peach and Cream Rolls...when I get back. The dough is the 11 grain sandwich bread dough and with these ingredients, it tastes like a very soft, sweet graham cracker. Emphasis on the soft though. Did I mention I'm excited?!! Sooo excited! There. Now I better get moving! Xoxo! Thanks for all the love my friends!

Always My Very Best,
Your Friend Chef Tess

Love Thy Neighbor...As Thyself.

2012-01-15T00:00:00.000-08:00

Sunday is the day I share a little of my soul. Enjoy.

This scripture has been in my mind all week. “Thou shalt love the Lord thy God with all thy heart, and with all thy soul, and with all thy mind, this is the first and great commandment.

“And the second is like unto it, Thou shalt love thy neighbor as thyself. On these two commandments hang all the law and the prophets.” [Matthew 22:37–40.]

How can one love their neighbor if they don't love themselves in any way? If the thoughts you speak and the words you say about yourself are horrible, negative and degrading...how can you love others? How can one teach their children to love others with a perfect love? It's a fine line. I'm not saying I'm perfect at loving myself and having charity toward my own shortcomings all the time. I've gotten better at it since a friend brought to my attention that I wasn't being humble by being self-degrading. In fact, it was the worst form of pride. It was literally tearing down one of God's crowning achievements when I spoke ill of myself. I am not only his creation, but also His Daughter. When I speak ill of myself, I speak ill of the one who made me. That's not cool. Humility is not self hate. It's acknowledging total reliance on God for all that you have and are. As for loving my neighbor...

Why does it I seem that I have an easier time forgiving the weakness and shortcomings of others than I do my own. The Lord included "thyself" in that second great commandment. Thou shalt love thy neighbor...as thyself. Think on that. I will as well. Charity for myself as well as my brothers and sisters. My great joy this week is, that despite how perfectly imperfect I know I am, the Lord loves me anyway. That gives me the will to have charity for the imperfections and weaknesses in myself. It gives me the will to walk forward and take a new step in my life. It gives me the will to say, " I will try harder this week." That's all I think the Lord asks. This week... I'm loving myself a little more. Not in an egocentric weird way...but as a daughter of a King recognizing her place in His kingdom. How can I fail knowing that I am His? I cannot. How can I fail to love my brothers and sisters knowing who they really are? I cannot.

There it is. What are your thoughts on loving thy neighbor as thyself?

A friend shared this song with me...and it fit perfectly with today.

Always My Very Best,

Your Friend Chef Tess

11 Grain Peanut Butter Blackberry Rolls with Vanilla Honey Glaze

2012-01-13T14:47:00.000-08:00

"Be the conquering hero!" I tell myself this every day and when it comes to my kids lunch boxes, I want to make it fun. I want to be "that mom" who does crazy cool lunch box ideas that dazzle second graders. I'm not that mom but if you are...then you know who you are. The ones who look at pinterest for hours and lose sleep thinking of new lunch ideas. I love you. Just so you know. Don't get me wrong. I do have my moments. In fact, I secretly love it when my boys come home and say, "My friend wants you to make his lunches. His are boring. " Sadly, I have to admit, that I'm not even close to being "that mom" yet. I do pack pretty healthy meals with some fun ideas most of the time. Sometimes, it's just veggie corn dogs and some homemade healthy cookie. Apple. I'm boring myself just typing it. {Blah, blah, blah...} Come on lady! Get to the point.

I asked myself, "Why not be the mom who sent a sweet roll for lunch?!" I mean, it's almost as good as dad giving them chocolate cake for breakfast. Right? Please say I'm right. Okay, it's hard to top cake for breakfast as being excited about a lunch. I promise these are better though. They're made with 11 grain dough, natural peanut butter and freeze dried blackberries. They're drizzled with a vanilla honey when they are still warm and that stuff just melts right into the dough so the buns stay soft and moist. Now that I think about it...It does make me a conquering hero. Please don't think I'm that chick who rocks the lunch boxes and gives the kids sandwiches cut out with cookie cutters to look like sea horses to go with goldfish crackers. I'm the mom who thinks ahead enough every couple of weeks to make freezer Grab-n-Go Lunchbox Ideas. My kids for now, think it's cool. They may not feel that way as teenagers. Lunch box with napkin note that says, "Mom loves you! Xoxo! (smiley face)".

So. Lunch box hero, let's get down to business.

You will need a half batch of the 11 Grain Molasses Bread dough. When it's ready to be formed into a loaf, simply roll it out on a lightly floured counter top that's been dusted with flour.
It should be 24 inches by 18 inches. I generally roll the roll the short way so I can make about 24 1 inch slices in the the finished roll. You can do a dozen instead and make them big-honkin' wedges if you want. For kids, this size is just perfect.
Spread dough with a very thin layer of natural peanut butter. I just want a hint of flavor, not an oozing mess of melting peanut butter. Too much, and it will be funky. I used about 1/2 cup for the whole deal. So...plan accordingly.

I sprinkle the peanut butter with 1/2 cup crystal xylitol (you can use sugar I just wanted it lower sugar today) and then I crumbled 1/2 cup Freeze Dried Blackberries over the peanut butter. You can use blackberry jam but I liked how these baked and added a really pronounced blackberry flavor to the rolls.

Roll into a large log thing. You know what I mean when I say that right?

Cut into 24 wedges of happiness with a sharp knife and place on 2 parchment lined baking sheets. Lightly spray with oil and cover to raise 1 1/2 hour.

Bake 350 degrees 25-30 minutes until cooked through.

To make vanilla honey glaze, combine 1/2 cup honey with and 1 tsp vanilla. Stir until well combined. When rolls are still warm, spread the glaze using a pastry brush.

Put each roll in a sandwich bag and place the bags in a gallon size freezer bag. This gives you 24 little self contained peanut butter lunch-rolls from the conquering hero! Waawhhoo. Wow. I just said Waawhhoo. That's pretty cool to feel that way about making lunch!

There you go. Make some amazing rolls of love for the family...or for yourself.

Always My Very Best,

Your Friend Chef Tess

11 grain Mixed Berry Jalapeno Cheese-Popper Pinwheels

2012-01-12T21:56:00.000-08:00

This is really crazy, but I have to share these...in spirit. I'm not sharing in real life. They are mine. These are the most ridiculously divine sweet-savory pinwheels I've ever decided to set forth in foodie form. There. There's the word. I'm sure in the future there will be amazing things...but today, this one is the one that makes my sweet little chef heart go pitter-de-patter. Yeah. Chef hearts have a little "de" in the middle of the pitter-patter. It's like our personal pause for effect.

To make these whole grain love bombs, you'll need 1/2 batch of the 11 Grain Molasses Bread. When the dough has raised and is ready to form into loaves, lightly flour a counter-top and roll dough out to 1/2 inch thickness in a rectangle. Usually I go for about 24 inches by 18 inches.

You will need:
1 cup naturally sweetened mixed berry jam. ( I use homemade freezer jam)
1/2 cup chopped pecans (optional)
1 cup cheddar or mozzarella cheese
1 jalapeno pepper, seeds removed and chopped fine.

Spread the jam over the rectangle, leaving a 1 inch margin around the outside of the dough.

Spread with cheese.

Roll up the dough tightly and pinch the seam. Turn seam side down and cut with a sharp knife into 24 slices.

Place slices onto a parchment lined baking sheet, 1-2 inches apart.

Allow to raise until doubled, about 1 1/2 hour. Preheat oven to 350 degrees. Lightly sprinkle with a little sea salt before baking. That's the magic step. Lightly salted. Bake 25-30 minutes. While still warm you may spread with a thin layer of butter or garlic infused olive oil to add some extra sheen. That of course is totally optional but I'm telling you in the name of all that's right...you can't go wrong with a kiss of garlic olive oil.

Boom-chicka-waaaa-waaaa! Check them out! Imagine me snapping my fingers and moving my head back and forth in a very sassy manner right now.

There you go. Make some rockin' Berry-jalepeno-popper pinwheels. See how cool you sound just saying that recipe name 10 times fast.

Always My Very Best,
Your Friend Chef Tess

11 grain Orange Hazelnut Rolls with Tangerine Honey Glaze

2012-01-11T11:08:00.000-08:00

It's time to get serious. I'm not really ready to give up good food to eat healthy. Who ever said that healthy food needed to taste like a tree branch wrapped in sap? I'm not sure, but these rolls are not evil-bad...they are evil-good. Low fat, 11 whole grain goodness, toasted hazelnuts and the sweet luscious hint of orange infused olive oil nestled between the soft bread. No refined sugar. Bring it.

My son asked me, "Are these healthy?" I'm personally of the opinion that if I just sneak nutritious food into my kids, it gives them a false sense of what good food actually is. Suddenly they're in college and eating a bunch of crazy stuff...like a cinnamon rolls or brownies not baked by me. No comment on college brownies. I know what they put in those bad-boys. How will they choose? Here's the deal-i-o. I want them to know they are eating right. I want them to know what a good food choice is. They won't always have a mom who is also a professional chef to cook for them. How does a parent empower a child to eat right if the kid doesn't have a clear idea of what eating right is?! For the same reason I teach them not to lie, I should teach them not to deep fry. Right? Have I been perfect at this? No. I'm a little bit husky myself. However, if I can unlearn bad habits, so can my kids. They have an advantage...mom is a chef. You have an advantage reading my blog. I'm full disclosure girl. I share it with you. This is a big deal to me. I want to be part of a meaningful change in our nation's food habits. It's time to get back to how my grandma ate. Am I right? No comments on the jello salad. None.

I took half of the dough from the 11 Grain Molasses Bread recipe and rolled it out into a 24 inch by 18 inch rectangle on a lightly floured counter top. It was gorgeous with all the beautiful grain!

Drizzle the dough with 1/4 cup Crushed Mandarin Orange Certified Extra Virgin Olive Oil. This gives a remarkable depth to the orange flavor when you use infused oil. I'm a huge fan.

Zest of one orange. You can use a microplane zester. I usually do, but today I was really wanting the beautiful zest in elegant little strips. If you prefer smaller zest...use the micro zester.

Combine the zest with 1/2 cup natural sweetener. I use Xylitol or another sweetener called granular erythritol for sugar free natural options.

Sprinkle the orange mixture over the honey and olive oil spread. Top with one cup chopped toasted Hazelnuts. Mmmm. Hazelnuts.

Roll tightly and pinch together at the seams. Cut into 24 little circular swirls of happiness. Do you see the grain? Oh.My.Stars!

I place the rolls on a parchment lined baking sheet and allow to raise 1 1/2 hours (or until doubled in size). Arizona is usually warm enough that I don't have to wait the full hour and a half. January is the only exception. I had to wait. If you put the rolls overlapping in cake pan or round casserole they grow together. Unlike putting kids together in the same room. That's just messy...and they fight over who gets to wear the red sweater and who has to pick up the papers off the floor...and who...Dang it. I slipped into total freakish mom right there. Sorry.

Bake them in a preheated 350 degree oven for 35-40 minutes. When they are warm, do something evil. Drizzle with any flavored honey of your choice. I'm always partial to maple hazelnut honey or tangerine.

There you go. One awesome and amazing new breakfast and snack to add to your healthy lifestyle. You know I love you right? Of course. Share the love! Now you make some! Xoxo!

Always My Very Best,
Your Friend Chef Tess

11 grain Molasses Sandwich Bread

2012-01-10T07:59:00.000-08:00

This post has been a long time coming. For those who don't know, I joined a fitness challenge last month. Smack-in-the-crack-dab-middle of the month of December. Yikes. Who does that? Well...I did. I've had a great time getting rid of some of my pet habits and eating more whole grain. If that's at all possible for me to eat more whole grain...but indeed I've cut out all white flour. That's been crazy cool. I haven't missed it. A while ago I introduced you to my 9 grain ciabatta. That glorious-love-fest of a bread is made with whole cracked pieces of grain. I'm freakishly in love with the blending of flavors in the Nine Grain Cracked Cereal Mix that hard red wheat, soft white wheat, barley, rye, oats, corn, millet, buckwheat and flax seeds...

Well. My friends at Honeyville Farms asked me to try a new flour they came out with that essentially is made from the 9 grain cereal mix. I got free whole grain flour and got to play. Um...would I ever turn that down?!. In the process of using the flour I got to come up with some recipes they will be using in their stores and company cookbook. Flattery. Big time! Plus, who offers a whole grain chef the chance to play with flour without said chef just about popping?! I had a smile on my face for a week. {As if that is new.} When the package arrived, I'm not going to lie, I was swirling with ideas. I was also a little nervous. What if I didn't like the flour at all? I have to be impartial even when faced with a gig. Well, that was not the case. I fell in love.

Baking thoughts started dancing and swirling in my head of what I would do with this beautiful flour. The flavor was perfect and I was very happy with the cakes, cookies and crackers that were now suddenly more whole grain and fabulous! Is that possible?! What I loved most was the unassuming flavor. It wasn't overly "wheaty"...and it was nutty enough to add a good depth and dimension. It's about the same protein content as a cake flour...just a little stronger. It's actually perfect for most of my baking needs. However the protein did need a little boost for bread. I decided to add the powerful punch of another grain to my bread as well. Teff.

Teff is a nutritional wonder-seed from Ethiopia...

Whole Teff close up shot. If it looks small, it's because it is small. 150 seeds of Teff will be about the size of ONE grain of wheat! This writing is small. I guess that's fitting for Teff comments I have huh?

Next I decided to add the protein boost of some Kamut (R) flour. Kamut (R) is basically the Semolina of ancient Egypt...and as such, has a really high protein content. It makes amazing bread on it's own (and pasta).

I'm in heaven. This is my recipe for the 11 grain sandwich bread. Actually it's one I developed for myself and haven't even shared yet! How fun is that?! That being said,

there's nothing like a soft and smooth slice of slightly nutty whole grain bread nestling tangy cheese, sweet garden tomatoes and crispy lettuce to make you want to have whole grain every single day! Well, here's a loaf that makes a perfect addition to your lunch, brunch or dinner. The flavor of the grain is lightly sweetened by the kiss of molasses and will make this a favorite loaf to have often.

Chef Tess 11 Grain Molasses Sandwich Bread

yield 4 loaves

6 cups Honeyville 9 grain flour (Plus 1 cup extra for kneading if you need more flour)

6 Cups Honeyville Kamut (R) flour

1/2 cup Whole Teff seed

2 tsp salt

1/4 cup Honeyville vital wheat gluten powder

2 tsp active dry yeast

5 1/2 cups water, cool 100 degrees or less

1 cup Xylitol natural sweetener or 1 cup brown sugar

1/2 cup molasses

Directions:

Combine the yeast, water, molasses, and xylitol (our brown sugar if you use it) in a large 2 gallon bowl or bucket. Set aside and let the yeast activate.
In a separate bowl, combine flours, Teff, salt, and vital wheat gluten.

Add the flour mixture to the water mixture and stir until well combined. Allow to rest 10 minutes to absorb moisture. This step will help your bread to be moist and tender.Dough will be slightly sticky but begin to knead after the ten minute rest for 5 minutes by mixer (medium speed) or 600 turns by hand until dough is soft and supple.

Roll into a ball and place in an un-oiled bowl or covered bucket until doubled in size (about 2 hours in a room around 77 degrees).

Punch down the dough and remove from the bowl. Divide into two pieces on a counter top lightly misted with water or a very very fine dusting of flour. Do not add much flour to the work surface and do not oil the work surface. I generally will mist the surface lightly with water and it keeps from sticking.

Form each piece of dough into a loaf by patting out into a rectangle 8 inches by 18 inches. Fold the rectangle in thirds, like a travel brochure, leaving the 8 inch width. Roll the dough into a loaf and pinch the ends and seams well. (For more on my loaf molding technique and a picture tutorial go here.

Place seam side down into an 8 inch by 4 inch greased loaf pan. Repeat and form your remaining loaves.

Place loves in a draft free area covered loosely with a piece of plastic or a large plastic tub. Allow to raise 1 hour or more, until doubled in size.

Pre-heat oven to 425 degree. Place loaves in HOT oven and close. Bake 15 minutes at this high temperature. Open oven. Lower temperature to 350 degrees and continue baking 20-25 minutes until done (internal temperature of 170 degrees or more). Remove from pans and allow to cool before slicing. Store in a tightly sealed bag to retain moisture.

There you go! Happy New Year!

Always My Very Best,
Your Friend Chef Tess

Dallas Style Chicken Noodle Soup In A Jar (52 Method Continues)

2012-01-09T00:00:00.000-08:00

It's Food Storage Meal Monday. It doesn't happen every week, but sometimes I actually have my fabulous act together enough to be sure we share some things to do for and with your storage. Given the immense and overwhelming response I've had to the

52 jar method (Yes the book is coming together!) I've decided to add some more here to wet your whistle. Now, that being said...this isn't a gourmet recipe. It's a winter recipe even though it was 80 degrees outside today and I could walk around bare foot and short sleeved. I do realize most of the country doesn't have that luxury right now. You all will not be so jealous of our weather in July.

This meal was a request from a friend named Dallas. It has nothing to do with anything actually in Dallas, Texas. Sorry Texas. As for Dallas, she loves chicken noodle soup but, "without all the vegetables and big herbs and crap in there." (As she put it.). I love her. A great reminder that though I may be creating some remarkable gourmet jar meals that span international cuisine...there's also a need for some simple basic meals that every family in the good ol' United States of America will eat. Most of the ones I've posted so far, are just that. They are simple and basic foods that most families I know will enjoy every night of the week. The other rule, they have to be simple enough to just add water and cook. If by some far stretch I had to use these camping or in an emergency situation after an earthquake or something...I'd want it to be that simple to prepare the food. Heaven forbid that next Tuesday I want my 12 year old to open a jar and make dinner. I can't make it so hard that he can't do it. See how I roll? It's like regular food.

This is a case in point. The basic almost name-brand chicken noodle soup is immensely popular. It's just the broth, noodles and chicken. What's the deal?! For about the same cost as one of their cans, I can make a half gallon of this stuff. Plus, I can control the sodium and other ingredients. So. Here it is. Just for Dallas, and people like her...it's a regular chicken noodle soup. This one uses a PINT jar and yields 6 cups of soup. If you want a quart size jar, double the recipe. For details on the method of packing for long term storage, look here. I love that I can make it with real meat and have it be shelf stable 5-7 years. That's awesome! Freeze dried meat is the secret for that. No, you don't need any other special equipment. You will need oxygen absorbers if you use the real freeze dried meat (or you can use a vacuum jar attachment on the food saver if you have one). Any long term storage will require those.

Chef Tess' Dallas Style Chicken Noodle Soup in a Jar

In a Pint Size jar combine:
1/2 cup (.75 oz) Freeze Dried Chicken or Chicken TVP
1 1/2 cup broken linguine or fettuccine noodles (I go by weight 3.5 oz)
1T plus 1 tsp Chicken Bullion (I prefer the no MSG vegetable based version {quality counts on the bullion} )
1 tsp garlic granules or powder
1/4 tsp dry thyme
1/4 tsp Chef Tess All Purpose Seasoning Blend
1/8 tsp turmeric (for color and flavor)

Top the jar one oxygen absorber and seal jar tightly.

To prepare:
Combine contents of the jar with 5 cups boiling water. Simmer 12-15 minutes until noodles and chicken are tender. Serve hot.

For the record, all the folks at my house eat this with much gusto. I guess we're pretty regular people as well. If I really want to take it to the next level, I use some Herbs de Provence in with the mix...about 1/2 tsp. What a difference some good herbs make. However, don't feel like you have to get all chef-tastic like that. I think the word we use is "Tessalicious". You know, it's a cross between Tess and delicious. If your family likes regular plain old awesome soup, then you'll be happy with this .

There you go. Make Chicken Noodle Soup. Babe it's cold outside (somewhere).

Get the printable version Here.

Always My Very Best,

Your Friend Chef Tess

Banana Cakes and Needed Breaks

2012-01-06T23:22:00.000-08:00

I've been going banana cakes. Literally. I've been creating all kinds of freakishly divine banana cakes and breads...among other culinary classics. Having a test kitchen at home is literally like never leaving the office. There's good and bad to that. Good that I can work in my jammies. Bad that I can work in my jammies. It's not pretty when I work this hard because I get wound up and don't allow myself to stop until I just fall down in a heap of pure banana pudding mush on my kitchen floor. Tonight my darling Evil-genius friend Tara had the mental non-banana-cakes insight enough to call me out of my frenzy and take me to girl's night. Dinner and ... to the grocery store. Now, I don't know where this lovely obsessive thing with grocery stores started, but it seems hardly a night like this passes without us wandering up and down some store aisle looking for random yet cool grocery type-things. I found some good stinky cheese from France, admired funky pastries and stacks of gourmet tortillas. Hello. Then I fell in ~~obsessive love~~ like. Yes. This place happened to have aprons...in the grocery store. Oh!! You have no idea how that did my heart good! Why? What is it about aprons?! Is there a 12 step program for apron-a-holics? I'm ready to admit I have a problem. I'm not, however, willing to admit how many aprons I actually own. Let's not get carried away with this confessing-we-have-a-problem ~~crap~~ stuff.

At the end of a crazy week it was just what I needed. It was a reminder from a darling friend...that I don't need to go non-stop-Banana-cakes. I can just sit for a while...and breath...and be me. Thanks Tara. At the end of the night, I was back to my non-stressed self...ready to take the weekend off and remember the important stuff. Because really, when it's all said and done, banana bread can wait until Monday. Bananas will be perfect by then anyway. Oh and Aprons...well...aprons will get old and wrinkle and fade away. Friends like Tara who remind you that you are human and that it's okay. Those are things that should stay, well... forever. Xoxo! Next time, maybe I'll run into you at the grocery store over a wedge of stinky-divine-Frenchie- cheese and we can talk aprons. Until then...Thank you for being my friends.

There it is.
Always My Very Best,
Your Friend Chef Tess

I6 Years! Wow...just wow.

2012-01-05T08:58:00.000-08:00

On this day, sixteen years ago, I married my best friend and cutest boyfriend ever. Yeah, check out the engagement picture. I probably could be wearing bobby socks. I was just over 21 when we tied the knot.
Well. We've laughed, we've cried. We've been through a lot. But, I'm happy to say that it's been a remarkable journey. I'm thankful today for sticking with it and blessed that I have such a sweet husband to share life's journey with right now.

Victor Hugo said, "The supreme happiness of life is in the conviction that we are loved; loved for ourselves, or rather, in spite of ourselves."

Thank you Ace for loving me in spite of my rather annoying habits that only you know of and put up with! Xoxo!

Always My Very Best,
Chef Tess.

Gotta Be Gluten Free Cooking Class Notes and Printable

2012-01-04T00:00:00.000-08:00

I taught a class yesterday on the basics of gluten free baking at Honeyville Grain in Chandler, Arizona. I'm still scratching the surface and learning so much. I always feel that way. I've said for years, "The more I learn, the more I realize how little I know." It keeps my mind ever focused on being a perpetual student. That being said, I wanted to share with you what we learned together at the class. I realize some of you are on the other side of the country and the world. I am also including printable notes for those who want to try the recipes. The response I got on the bread, "Wow! This cannot be gluten free! It tastes too good!" I take that to my heart and hold it there. I think you will be very happy with these recipes. Here are the basic notes:

Gotta' Be Gluten-Free!

Gluten-Free baking 101 Class with Chef Stephanie Petersen

What is Celiac Disease?

“Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. “ www.celiac.com

I'm Chef Stephanie Petersen. I have many friends, family and clients who cannot have gluten in their diets. It's a very frustrating transition, not just for those who have to make this transition, but for families and friends trying to support someone in this change-over. However, it is a totally necessary lifestyle change if you suffer from gluten intolerance . If you're in our class today, you are going to be able to “take back” a few things you may feel like you or someone you love had to give up because of a gluten-free diet. I hope I can offer some advice and information that you will find useful in your journey. I focus on whole foods and whole grains. Generally there tends to be a tendency to lean on simple starches in a gluten-Free diet. These starches, though useful, can cause spikes in blood sugar levels. They are low in fiber and protein. They don't provide any nutrient-dense food value. I hope to increase your awareness of these grains and help you add these flavorful little grain-darlings into your diet. They are amazing for what they can offer you not only in booting health, but taste!

Today we'll be covering

Gluten free grains
Grains with gluten
Substituting gluten in baking (gums)
Gluten free Starches
Gluten Free Flour and Blending
Tips and Techniques of Baking with Gluten-Free Blends
Recipes and Ideas

Gluten Free Grains, Grasses and Seeds

Amaranth, Buckwheat, Corn, Millet, *Oats, Wild rice, Rice, Sorghum, Teff, Quinoa, Flax seed, chia seed, sesame seed, and sunflower seed (* Oats can be found gluten-Free but must be certified to be so. Check the labels carefully.)

Grains with Gluten

Wheat including all varieties like spelt, Kamut, farro, and duram and products like bulgar and semolina. Barley, Rye, Triticale and Oat* ( *unless certified gluten free)
gluten free baking gluten free gluten free gluten free gluten free gluten free gluten free
Note: You can see pictures of many of these seeds on my post "grain identification"
gluten free baking gluten free baking gluten free baking gluten free baking gluten free baking

Substitute Gluten in Baking
Gluten, a protein found in wheat flour, is what gives structure to baked goods. It gives breads, muffins, and cakes their soft spongy texture. To replace gluten, you'll need to use other thickeners like xanthan gum or guar gum in your baking. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. I tend to increase the egg content as well. If you are a vegan we'll discuss the flax seed replacement, but it will not totally give you the volume you would have with egg.

Xanthan Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. Available in the Honeyville gluten-free section in 2 oz bottles.

Guar Gum
This powder comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores and some supermarkets. Honeyville carries it in large quantity online here. Though, I must warn you it's a 50lb bag. Those gluten free for a lifetime can use that much right?

Gluten-Free Starches and their uses

Potato Starch This is a gluten-free thickening agent that is a nice thickener in soups and sauces. Mix it with a little water first, then substitute potato starch flour as you would cornstarch in a recipe. Half as much flour as called for to thicken.

Tapioca Starch/Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.

A refined starch that comes from corn, it's mostly used as a thickening for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.

Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.

Gluten-Free Whole Grain Flour Blends

Almond Flour Honeyville Has certified gluten-free almond flour. Full of protein and dietary fiber, almond flour works well in a wide variety of recipes. Blanched Almond Flour can be substituted for flour in cakes, breads, cookies, muffins, and your favorite recipes that call for flour. Use it as a thickener in soups and puddings too! The taste and texture is phenomenal. With a fraction of the carbs of wheat flour, almond flour provides a hearty flavor and consistency without adding all of those empty calories. Honeyville’s Blanched Almond Flour is 100% pure skinless almonds, with no additional ingredients added. The almonds are not subjected to any chemical or steam treatments. Blanched Almond Flour is simply skinless almonds that are milled into fine flour. The only process that occurs, other than milling, is a hot water bath to remove the skins from the almonds. Honeyville Blanched Almond Flour is an ideal product for your gluten-free and low-carb baking needs. For almond flour with the skin, try Honeyville Natural Almond Flour.

Whole grain Amaranth

Amaranth. Seeds whole cook on the stove top simmer 1:3 low simmer 25 minutes (pressure cook 3 minutes)It's one of the smallest grains out there (technically a grass seed). It was one of the staple grains of the Incas and it is known as kiwicha in the Andes today. It's a prolific growing plant. It is heralded as a super grain, meaning it has all the amino acids your body needs. In a 1977 article in Science it was called “the crop of the future.” Amaranth contains about 30% more protein than most common cereals like rice, wheat,oats and rye! Pop it and you're addicted...like crack..but healthy. It's better for you than popcorn too! See, I say popping amaranth and it sounds like a new drug huh? Amaranth is Gluten free. It's great cooked (stove top 1:3 simmer low 25minutes) and makes a nice addition to breads, cakes and cookies when popped. How do you pop it? Put ¼ cup of amaranth in hot deep pan and stir until it pops until it quadruples in size. It will make about 1 cup. Use this in homemade oatmeal cookies or granola bars for an amazing crunch. Or...I use it in a chocolate Amaranth bread that is absolutely outstanding. Oh and ladies and gents as a side note...Besides protein, amaranth grain provides a good source of dietary fiber, and minerals such as iron, magnesium, phosphorus, copper and especially manganese. It has been claimed to be beneficial in preventing the graying of hair too. I'm not sure about that...but I know it's great in bread. Amaranth flour may have a bitter aftertaste so it should be used sparingly (½ to ¾ cup per recipe). This flour works best in recipes with brown sugar or maple syrup to balance its taste. (¼ cup yields 3 grams fiber and 4 grams protein.)

Whole Grain Brown Rice

Brown Rice Flour. Made from unpolished brown rice, Brown Rice Flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.

Whole grain buckwheat

Buckwheat Whole grain buckwheat can cook on the stove top 1:3 low simmer 32 minutes (pressure cook 4 minutes)/

Buckwheat is actually not related to wheat at all and is 100% gluten free. A century ago Russia was by far the world leader in buckwheat. Kasha or buckwheat groat is a well known use of buckwheat for pilaf. With a strong flavor, rich in iron and a high concentration of all of the amino acids. Amazing in pancakes and great for a nice dense bread. It can be strong in flavor so get the hulled varieties. For breads and rolls, use up to 1 cup per recipe to impart a taste and texture that comes close to whole wheat. Use less when baking delicate cookies or pies. (¼ cup contains 6 grams fiber and 5 grams protein.)

White Corn Flour. This flour is called a neutral flour. It is milled from corn but is not cornstarch or corn meal. It can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.

Whole Flax Seed

Brown Flax Seed Meal is high in fiber and omega-3 fatty acids. Whole flax seed is not digestible so buy flaxseed meal (ground flaxseed) or make your own by grinding the seeds in a clean coffee grinder. Use 2 to 3 tablespoons of flaxseed meal per recipe for baked goods or sprinkle it on yogurt or cereal for a nutritional boost. Store in the refrigerator or freezer. Flax seed meal can be soaked in warm liquid and used to replace egg in many recipes. One tablespoon flaxseed meal soaked in 3 tablespoons warm liquid is equal to one egg. (2 tablespoons yields 4 grams fiber and 3 grams protein.)

Garbanzo Bean ( AKA the chickpea) The flour is high in protein, calcium and fiber. Other bean flours additions are wonderful in gluten-free baking. Varieties available as flour include bean (navy, pinto and red) and soy. Garfava flour is a blend of flours made from garbanzo, fava and Romano beans. Unfortunately certain bean flours, particularly garfava and chickpea, have an aftertaste that many find unpleasant, these should be used in relatively small amounts, less than 20 percent of your recipe’s total flour blend.

Whole Millet

Millet . Whole grain use 1:3 simmer 35 minutes or pressure cook 6 minutes most often used in America as a bird seed filler yet remarkably well loved all over the world as actual food. Teff and Millet are in the same “subfamily”...meaning they are both very drought resistant and easy to grow. This is the most widely cultivated species in terms of worldwide production. The cultivation of millet was of greater prevalence in prehistory than rice especially in northern China and Korea. It was millet, rather than rice that formed important parts of the prehistoric diets in Indian, Chinese and Korean societies. Evidence dating back to 8300 BC and the use of millet can be found. Millet is Gluten Free. Millet flour has a mild sweet nut-like flavor. The high protein flour is also high in fiber. For optimum results don't use more than 25/5 millet flour in an flour blend. (¼ cup yields 4 grams fiber and 3 grams protein.)

Whole Black Qinoa it also comes in Red and White

Quinoa To cook seeds stove-top use 1:2 simmer 20minutes stove top pressure cooker 6 minutes. Pronounced Keen-wah originated in the Andean region of South America where it was successfully domesticated about 4000 years ago.. I once heard this called the great “lost grain of ancient America.” Unknowing that there was a natural occurring coating containing bitter tasting saponins I made the grain without rinsing it...only once. Because it is cooked in the same way as rice I thought that the rinse was optional. I learned very quickly that the rise was not an optional stage for the bulk quinoa. Some you can purchase in small boxes and it says “rinsed”. If it does then by all means don't rinse. Quinoa comes in Black, Red and White varieties. It can be used any way you use rice and more! It's gluten free and loaded with fiber. It's a complete protein! flour, milled from a grain that’s native to the Andes mountains in South America, has high levels of calcium, protein, complex carbohydrates, phosphorous, iron, fiber and B vitamins. This flour is easy to digest and has a delicate, nutty flavor similar to wild rice. Mix it with other flours to increase the nutritional value of your recipes but avoid using it in large quantities (no more than 25 to 30 percent of the total flour blend), as it can overpower the flavor of your baked goods. (¼ cup yields 4 grams fiber and 4 grams protein.)

Whole Grain Sorghum

Sorghum flour available in white and red varieties with a slightly sweet taste. It is high in protein, fiber, potassium and B vitamins. It works best when blended with other flours. Only use 30% in any flour blend. It is a darker colored flour so don't use it where you want a white appearance in the finished products. Use sorghum flour as an important part of high protein blends. (¼ cup yields 3 grams fiber and 4 grams protein.)

Soy Flour A nutty-tasting flour with high fat and protein content. It's perfect when used with a combination of other flours and in brownies. Use it with fruits and nuts to help mask the beany-flavor.

Whole Grain Teff seed

Teff is a grain (grass seed) that comes to us from Ethiopia. Whole seed cook on the Stove top 1:4 simmered 15 minutes (or pressure cooker 2 minutes) It is believed to have originated there around 4000BC. In 1996 the National Research Council characterized Teff as having the "potential to improve nutrition, boost food security, foster rural development, and support sustainable land care". In Africa it's been reported to have over 2000 varieties. It's extremely drought resistant and it's been known to go from a completely dead plant to a living one in a matter of hours. I think I may need to try to grow some and test this theory. So far I've used two varieties...this red variety and the white variety. Most often I use it in cookies, cakes, tortillas and flat breads. It is gluten free...and it contains 8 essential amino acids. It also takes 150 grains of Teff to equal on grain of wheat...so it's smaller than heck! Heck is small...So they're small...yet they pack a nutritional punch! Lots of fiber as you can well imagine. 2 grams per ounce of grain (That's almost 10% of your daily needs in one ounce baby!). Plus...there's a high amount of quality protein and a good source of iron, magnesium, phosphorus and copper.

White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours.

Tips and Techniques of Baking

with Gluten-Free Blends

Use a combination of flours. Usually not one single flour will do the trick for avoiding dense heavy results. Generally plan on no more than 30 % of each flour. Usually this means no more than 1 ½ cup of each flour for every 5 cups of blended flour. The exception: chickpea and millet. They have a strong flavor and will overpower the flavor of baked goods. For these you can use a lot less, about ¾ cup for every 4 to 5 cups of flour blend.

A good formula for healthy all purpose flour: 1½ cups nutrient- dense flour (amaranth, buckwheat, chickpea, millet, quinoa, sorghum)1 cup neutral flour (white/ brown rice flour, corn flour)1 cup starch (tapioca,corn, potato) ½ cup alternate starch

Store high-protein flours in airtight containers with a wide mouth so you can measure over the container.

Refrigerate all gluten-free flours. Allow refrigerated flours to return to room temperature before you use them, unless the recipe states otherwise. Use a wire whisk to get rid of flour clumps before you measure.

High-Protein Flour Blend (MAKES 7 ½ cups)

3 cups sorghum flour
2 cup Brown Rice Flour
2 cup tapioca starch/flour
1 cup cornstarch or Potato Starch
2T xanthan gum
1T sea salt

Blend well. Place in tightly sealed container and refrigerate. Each ¼ cup contains 121 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 234mg sodium, 27g carbohydrate, 2g fiber, 2g protein. Note that most power flours are interchangeable in equal amounts (not flax seed meal, chickpea or millet flour). Neutral flours are interchangeable in equal amounts. Flours are not interchangeable with starches, as they have different baking properties.

Chef Stephanie Petersen’s Gluten Free Fresh Milled multi-grain flour

24 oz sorghum
12 oz buckwheat
12 oz brown rice
12 oz amaranth
12 oz quinoa (pre-rinsed variety is best and will not impart a bitter flavor to flours)

Measure by weight. Mix the grain together. Mill on finest setting. If you are not generally gluten free and are milling flour for someone who is, you may need to find out how sensitive they are to gluten. Generally try to have one mill that is 100% gluten free. This will keep the flour from being contaminated. For those highly sensitive to gluten, this is very important.

Chef Tess Super-Grain flour recipes (above) use 5 cups of Chef Tess multi grain flour, 2 cups tapioca starch, 1 cup of corn starch, 2T xanthum gum and 1T seas salt.

Class Recipes

Chef Tess Gluten Free Bread see full picture tutorial

1/3 cup egg whites

1 egg

1 tablespoon apple cider vinegar

1/4 cup olive oil

1/4 cup honey or agave nectar

1 1/2 cups warm skim milk (or soy milk)

1 teaspoon salt

1 tablespoon xanthan gum

1 cup tapioca flour

2 cup whole grain sorghum flour (or Chef Tess Multi-Grain GF blend)

1 ½ cup brown rice flour

1T active dry yeast

Directions: Combine egg, egg whites, vinegar, olive oil, honey and milk in a bowl. In a gallon size mixer bowl combine salt, xanthan gum, tapioca flour, sorghum flour, and brown rice flour. Add the yeast to the wet ingredients. Combine wet and dry ingredients and knead by hand 3-4 minutes. Form into a rough ball. Allow to sit 5-10 minutes. Sprinkle counter top with ¼ cup extra sorghum flour. Put dough on counter and gently form into a loaf. Lightly grease an 8 inch by 4 inch bread pan. Leave uncovered on the counter 45 minutes. Preheat oven to 350 degrees. Bake 350 degrees 60-65 minutes until 170 degrees internal temperature. When bread is finished, let cool 10-15 minutes before removing from pan. Slice with a very sharp bread knife after bread has cooled. Wrap tightly after bread cools to reserve moisture.

Cookies

Chef Tess Gluten Free Brown Rice Classic Chocolate Chip Butterscotch Cookies

350g Honeyville Brown Rice Flour (2 ½ cups or 625 ml)

3g Xanthan Gum (1tsp or 5ml)

7g Salt (1 tsp or 5mg)

3g baking powder (1 tsp or 5ml)

113g(4 oz) melted butter (½ cup or 125 ml)

275g Dark brown sugar (1 ½ cup or 375 ml)

110g whole egg (2 eggs or 125ml)

7g pure bourbon vanilla (1 tsp or 5 ml)

340 g dark chocolate chips or chunks (make sure they're labeled gluten-free) (2 cups or 500ml)

Preheat oven to 375 degrees. In a large bowl combine the brown rice flour, xanathan gum, salt, and baking powder. In a separate bowl whisk the melted butter, dark brown sugar, eggs and vanilla. Mix the brown rice flour mixture with the egg/sugar mixture. Stir well. Add the chocolate chips. Scoop cookies (36g each or 2T/30ml) onto a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an air tight container. Yield 2 dozen cookies.

Chef Tess GF Almond Flour Sugar-free Cookies

2 cups Honeyville Almond flour (certified gluten free)

1 cup Splenda spoonable or alternative (1 cup sugar will work)

1 egg

1/2 tsp. Vanilla

1/4 tsp. Baking Soda

Directions: Mix together all ingredients. Scoop by rounded Tablespoon onto an a parchment lined baking sheet. Dough will be thick. Slightly smash cookies to 1/2 inch thickness. Bake 12-15 minutes at 350 degrees.

Chef Tess’ All Natural Gluten Free Pancake Mix
4 cups Chef Stephanie Petersen’s gluten free multi-grain flour*
1/2 cup organic extra virgin coconut oil (chilled for about 20 minutes until solid), 1/3 cup fructose granules, xylitol, or 4 packets stevia
2T baking powder,1 tsp salt,1T xanthan gum
Combine well, until oil is smaller than the size of a pea. Yield 4 1/2 cups (2 mixes)
To prepare for pancakes:
2 1/4 cups mix, dash of cinnamon or nutmeg, 1/2 tsp vanilla, 2 eggs, 3 cup water or soy milk
Add eggs and water. Mix until well combined. Cook on a hot griddle.

Get the printable class notes and recipes Here.

There you go! Hopefully this helps you in your journey. Bake some gluten free happiness.

Always My Very Best,
Your Friend Chef Tess

My Chef Tess Gluten Free Bread (Whole Grain and Divine!)

2011-12-28T21:03:00.000-08:00

I have heard the cries of my gluten free friends for far too long and I'm finally happy to report that I've perfected my own recipe for remarkable tasty gluten free bread. Auntie Em can now have a sandwich on something besides rice cakes. Hallelujah! Or in her words, "Halle-freakin'-loooooja!"

I tried several recipes from a lot of different sources and never really found one that I liked enough to post on my blog. I'm picky about bread. Some of the loaves I saw were pretty...ugly. They didn't look like sandwich bread. In fact, the number one complaint I hear about converting to a gluten free life...is the lack of really good bread. Gooooood bread. Bread that tastes like the bread you "left behind" to become gluten free. So, I've been playing with some good GF flours and starches...and look! It slices like bread, it is mild and nutty whole grain bread not overloaded with simple starches. Auntie Em is also diabetic so we can't go crazy with the starch. I went so far as to get several different gluten free bread mixes to see what they were using. Still...this homemade one has been the best to date.

Look! It's really bread!

You will need some Tapioca flour.

Here's the 411. Tapica flour is also known as Tapioca starch. This flour, made from cassava root is primarily used to thicken sauces or add chewiness to lighten baked goods. The 4 lb bag was right around 7$ at Honeyville Farms in Chandler, AZ.

You will also need some good whole grain sorghum flour. I really adore how sorghum bakes. I found this at Preparing Wisely in Mesa, AZ. I prefer the fine grind if you can find it.

You will also need brown rice flour. I got some outstanding Honeyville Farms brown rice flour that I used in conjunction with the sorghum. It was a remarkable.

Next you'll also need some Xanthan gum.

It mimics gluten in baked goods and is 100% natural.

Chef Tess Gluten Free Sandwich Bread

1/3 cup egg whites

1 egg

1 tablespoon apple cider vinegar

1/4 cup olive oil

1/4 cup honey or agave nectar

1 1/2 cups warm skim milk (or soy milk)

1 teaspoon salt

1 tablespoon xanthan gum

1 cup Tapioca Flour

2 cup whole grain sorghum flour ( I love Twin Valley Mills Sorghum flour)

1 ½ cup Honeyville Farms brown rice flour

1T active dry yeast

Directions: In a gallon size mixer bowl combine salt, xanthan gum, tapioca flour, sorghum flour, and brown rice flour.

Combine egg, egg whites, vinegar, olive oil, honey and milk in a bowl. Add the yeast to the wet ingredients.

Combine wet and dry ingredients and knead by hand 3-4 minutes. Honestly, you can use a spoon.

The dough doesn't look like regular bread dough. It's more like a thick ice cream...but not cold...and sticky as heck-fire. Yes. Heck-fire is sticky.

Form into a rough ball. Allow to sit 5-10 minutes. This gives the dough time to absorb the moisture so it can be formed into a descent loaf. Yeah. Most of the recipes I saw ended up more like a batter bread and the loaves looked really pathetic. Sorry to anyone who has made those posts and said they are great. I didn't see many that even looked like a normal loaf of sandwich bread. One even said, "look at this gorgeous loaf!" I was looking...alas. I digress.

Sprinkle counter top with ¼ cup extra sorghum flour. Put dough on counter and gently form into a loaf by rolling into a log shape. Use a light hand and cover with more flour if needed.

Lightly grease an 9 inch by 4 inch bread pan. Leave uncovered on the counter 45 minutes. I slashed the top of the loaf with a knife just before baking so it would look more like regular baked bread when it raised in the oven. Don't be afraid, but it won't raise much on the counter. Preheat oven to 350 degrees. Bake 350 degrees 60-65 minutes until 170 degrees internal temperature.

When bread is finished, let cool 10-15 minutes before removing from pan.

Slice with a very sharp bread knife after bread has cooled. Wrap tightly after bread cools to reserve moisture.

I've found that letting the bread cool completely before slicing is the best for great thin slices.

The texture, flavor, and keeping quality are amazing. Just be sure to keep the bread in a plastic bag. Yeah baby! Bread is back!

There you go! Make some gluten free bread!

Get the printable recipe Here.

For those here local, remember I'll be teaching a free class on gluten free baking Tuesday Jan. 3rd at 10 AM at our local Honeyville Farms store in Chandler. This will be a wonderful class for those wanting some great pointers on baking and cooking with a gluten free lifestyle.

Always My Very Best,
Your Friend Chef Tess

Holiday Appetizers using Food Storage and Beyond

2011-12-27T00:00:00.000-08:00

I'm teaching a class today on how to make some fabulous appetizers using food storage and some things you grow or get fresh. So, I thought I'd be a doll face and share the class notes with you. Doll face. Well. That just brought a vision to my head of my face...but plastic with fake freckles. Many of these recipes use my Homemade Cream Cheese . Since the class is hosted by Honeyville Farms the products featured are theirs. I'll be teaching with them in 3 different states in the next couple of months.
Enjoy. I hope to do many more classes in the future!

Next week we'll be teaching "Gotta' Be Gluten Free"
and then on the 21st it's the 52 Method (Meals in a Jar)! Here's
Here's what we did today. I covered:

Hot Appetizer Ideas
Dips, Salsas, Cheese-balls
Food Presentation
Food Safety

Hot Appetizer Ideas

The sweetness of the field fresh corn coupled with the lightly salty taste of fresh shrimp or crab is almost too deliriously delicious! Serve this warm as a nibble before a meal. You'll find it to be a light refreshing touch.

Chef Tess Steamed Corn Custard
with buttered Crab or Shrimp

For custard
1 cup Honeyville Freeze Dried Sweet Corn
1/3 cup whole milk (OR Gossner's shelf stable whip cream)
2T Powdered Whole Eggs
Rounded 1/4 teaspoon salt

For crab topping
1/2 cup king crab meat OR ½ cup shrimp (fresh preferred, but canned will work)
1 tablespoon Honeyville Powdered Butter
1 tablespoon chopped fresh chives
Special equipment: 4 (2-oz) ceramic or glass ramekin

Make custard:

Pulse corn in a spice blender or mill until a powder. Add cream, 1/2 cup water, egg powder and salt. Whisk well and divide among 4 ramekins. Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.Make crab topping while custards cool:

Coarsely chop 1/2 cup crabmeat or shrimp meat. Heat meat in a lightly oiled skillet. Add the powdered butter about 2 minutes. Stir in chives. Serve custards topped with crab or shrimp.
I'm not going to lie. It's amazing. A-freeeeakin'-Mazing!

Now. The Quiche. Quiche me you fool. You've heard all the puns before huh?

The classic addition to any appetizer section... There must be mini-quiche. So, this is fun recipe that you make in mini muffin cups. I sometimes skip the bottom crust all together and just put a mini Ritz cracker on the bottom of the pan. It works perfectly!

Mini Quiche

Ingredients

3/4 cup crushed saltine crackers
¼ cup melted butter
Nonstick cooking spray

¾ cup Honeyville Dehydrated Green Onion
2 T Honeyville Powdered Butter
Ova Easy Whole Egg Crystals(equal to 2 eggs plus water)
1 cup prepared powdered sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Honeyville Freeze Dried Cheddar Cheese
Directions: Preheat oven to 300 degrees F. Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray. Combine onion and butter powder and divide evenly on top of cracker crumbs. Beat eggs, milk, salt, pepper, and cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.

Chef Tess Orange Ginger
BBQ Chinese Chicken Wraps

2 cups Honeyville Freeze Dried Mushroom , hydrated and drained well
3 cups Honeyville Freeze Dried Chicken , hydrated and drained well
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse Real salt and coarse black pepper
3 cloves garlic, chopped (or 2 tsp dry garlic)
1 inch ginger root, finely chopped or grated, optional
1 orange, zested (dry zest use 1T, pulvarize to a powder)
½ cup Honeyville Freeze Dried Bell Peppers
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 T Honeyville Dehydrated Green Onion
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce or romaine lettuce, core removed, head quartered (romaine just leave whole)
Wedges of navel orange -- platter garnish
Directions Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Cold Appetizer Dips, Salsas and Cheeseballs

Chef Tess Italian White Bean Dip

with Toasted Pita Chips

2 cups cooked cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons

1/4 cup (loosely packed) fresh Italian parsley leaves

¼ cup loose packed basil leaves

Salt

Freshly ground black pepper

6 pitas

1 tsp Chef Tess Romantic Italian Seasoning

Directions Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with chef Tess Romanic Italian Seasoning. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree

Chef Tess Sweet Corn and Avocado Salsa

This recipe uses the bounty of the garden along with some amazing Freeze dried vegetables.

Yield: 2 to 3 cups

1 ripe avocado, cut into 1/4-inch dice

3 tablespoons fresh lime juice

1 15 oz can diced fire roasted tomato, drained

1 ½ cup Honeyville Freeze dried corn, hydrated

1 cup cooked black beans or White beans, well drained

¼ cup Honeyville dehydrated green onion (Or one fresh green onion , chopped)

1 jalapeño pepper, seeded and minced (for a hotter salsa, leave the seeds in)

1/4 cup chopped fresh cilantro (2T dehydrated)

Coarse salt (kosher or sea) and freshly ground black pepper

2 tsp Chef Tess Fajita Seasoning

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 3 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

2. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

3. Just before serving, add the jalapeño and cilantro to the mixing bowl and gently toss to mix. Taste

for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

Chef Tess French Onion Dill Dip Mix

½ cup Honeyville dehydrated onion, ½ cup Honeyville dehydrated green onion, ½ cup Honeyville sour cream powder, ½ cup Honeyville dehydrated butter, 1T granulated garlic, 2T dill, 1T black pepper

Directions for the mix: In a dry skillet, place the ½ cup dehydrated onion. Cook over medium heat 4-5 minutes until brown but not burned. Allow to cool. Combine all ingredients. Yield 3 cups mix.

To make dip: Combine: 3T onion dip mix, 1 cup sour cream, ¾ cup mayonnaise (May use fat free varieties). Chill at least 3 hours. May add bacon, Honeyville freeze dried cheddar cheese, etc.

Chef Tess Sundried Tomato Dip

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup yogurt (unsweetened)
1/2 cup mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)
2 tsp Chef Tess Romantic Italian Seasoning
Directions Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature

Chef Tess Pineapple Cheese Ball
yields 2 average cheese balls
2 packages cream cheese (8 oz each)

½ cup milk or cream

1 cup Honeyville Freeze Dried Cheddar Cheese

1/4 cup Honeyville Freeze Dried celery (not dehydrated)

1/2 cup Honeyville Freeze Dried Onion (or 1/3 cup dehydrated onion)

½ cup Honeyville Freeze Dried pineapple, hydrated according to directions. Chopped. Drained.

2 tsp Chef Tess All Purpose Seasoning

Allow cream cheese to soften to room temperature. In a large bowl combine all ingredients whipping well, about 2 minutes. Scrape cheese mixture out of bowl and form into 2 rough balls. Put on a plate cover with plastic or a glass dome thingy. Chill in the fridge 2-4 hours before serving. I think it's best after 24 hours.

I'm not going to lie. Ace ate an entire batch of this appetizer on his own! I always know when I have a winner! This one is a great balance of savory and sweet with a light salty tang from the goat cheese. You will find it to be a fast favorite in your family.

Chef Tess Crostini with Goat Cheese and Garlic-Apple Chutney

For Chutney:

1 cup brown sugar

¾ cup Red Apple Balsamic Vinegar

4 cloves pressed garlic

2 tsp fresh minced ginger

pinch of cayanne

3 cups Honeyville Freeze Dried Apple(plus 1 cup water)

1 cup golden raisins or dried cranberries

1 cup diced plum tomatoes, peeled, diced and seeded.

1 French-bread baguette, cut into 1/3 inch thick slices

olive oil

12 ounces soft fresh goat cheese or homemade yogurt cheese
Directions: Combine all chutney ingredients in a non reactive half gallon pot with a heavy bottom and simmer 10-15 minutes until apples are hydrated and mixture is thick like a jam.

To make Crostini: Preheat oven to 450 degrees. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with goat cheese. Top with chutney.

Appetizer Table Presentation (you have to really be at the class to get this section)

Height and Depth
Color
Floral
Points of Interest
Table Coverings

Plated Appetizer Presentation (you have to be at the class to see the details here.)

Color
Sauces
Height

Some Words on Food Safety

Hot food hot. Cold food cold. Period. When you are throwing a party or serving appetizers to anyone, it is very important that food be kept at a cool temperature (below 40 degrees) if it's a cold food. Hot food should be kept at 165 degrees or warmer. Use ice beds on your table. A large bowl full of ice, covered with green leaf lettuce, kale or fruit and the dips in the ice. It will add height to your buffet and allow food to remain safe to eat. For hot food, use burners or keep on hot stoneware insulated well. Watch how long food is left out.
When in doubt, throw it out! If food is left at room temperature for longer than 2 hours, it is best to just throw it away. You don't want to risk food born illness.
Social Status in the Fridge. When making food platters, always put meat platters at the bottom of the fridge, veggie and fruit platters above meat. This will keep meat from dripping any juice on the veggie or fruit trays.

There you go! For the printable PDF go here

Always My Very Best,
Your Friend Chef Tess

Holiday Appetizers on NBC 12 with Chef Tess

2011-12-23T08:19:00.000-08:00

I adore Syleste Rodriguez! She's every bit as sweet in person as she is on TV.

Today on NBC 12 Morning show in Phoenix, AZ, I showed some magnificent ways to add elegance and charm to your holiday buffets and dinner table by making some awesome appetizers! I hope to share some great ideas with you that will ease the stress of the season. For me, it's all about time with friends and family.

Remember I'm teaching a free appetizer class on Tuesday, December 27th at Honeyville Farms in Chandler. This is a free class with some great ideas for New Year's Eve munchies using food storage and whole food! Look at my list of Upcoming Classes for more details.

Today, I'm sharing some of my favorite recipes that have been given to me by those I love. Enjoy! First though, I have to share the latest Painted bread. This bread basket in silver and black is ready for the buffet table! What do you think? Dramatic enough?

The first appetizer I shared today was a plum-pepper-pecan baked brie. A few years ago a beautiful woman named Sylvia Edwards shared This Pampered Chef Recipe with me and it became a fast favorite "go-to" appetizer for holiday events. I've altered it a bit from the original recipe...but love it non-the-less. Sylvia was a much needed boost to my courage at the time. She cheered me forward to starting my business. I only sold with Pampered Chef for about a year, but it changed my self esteem and confidence to see some much needed income. Sylivia is now a missionary on the other side of the world. She made a difference in my life and I know she's changing lives for the better where she is now as well. God bless her! So...Let's talk baked brie.

You hear about baked brie often during the holidays. It's a soft cheese that is slightly nutty with just the right amount of salt. When it's baked it is a wonderfully creamy smooth texture. I couple it with a sweet plum jam and a little heat from fresh jalepeno. Don't worry. If you seed the pepper, the flavor is actually not too hot. This is a dramatic yet simple appetizer that bakes the brie and the French Bread croutons for the warm bubbly hot and sweet baked brie at the same time. It's outstanding with any flavor of jam, but I'm particularly partial to the plum or prickly pear jam if you can find it.

Plum-Pepper-Pecan Baked Brie

1/2 cup pecan halves, chopped and divided1 jalapeño pepper, stemmed and seeded, chopped
1/2 cup red plum jam (sugar free or regular)

1 clove fresh pressed garlic
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
1 loaf (16 ounces) French baguette ( I use Homemade Sourdough )
Melted butter (about 1/2 cup)
Preheat oven to 425 degrees. Combine the jam, jalapeno, garlic and half of the pecans.

Using a bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; baste with butter using a pastry brush. Oh land-o-lakes alive! Have butter. Not every day, but every once in a while...you will not die. Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Large Round pizza stone. Spread half of the prickly pear jam mixture evenly over bottom half of Brie using Small Spreader. Top with remaining half of Brie. Spread remaining jam mixture over Brie; sprinkle with remaining pecans.

Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Next up...the Cheese Ball...err...Pine Cone...

My sister in law Gwen makes the most amazing cheese ball recipe. It has a touch of pineapple, onion and all the delights of a good cheese ball. This year I'm garnishing it with whole almonds and making it look like a giant pine cone! How fun is that?!

Gwen's Cheese ball (Pineapple Pine cone)

("cheese ball" here is not actually a reference to my brother in law...grin...)yields 2 average cheese balls
2 packages cream cheese (8 oz each)

1 cup extra sharp cheddar cheese

1/4 cup minced celery

1/2 cup minced red onion

4 oz crushed pineapple (squeezed until all the juice is out and it's almost dry)

2 tsp pepper

2 tsp garlic

Allow cream cheese to soften to room temperature. Pot into a Kitchen Aid with paddle attachment. Combine all ingredients on speed 2 about 2 minutes. Scrape cheese mixture out of bowl and form into 2 rough balls. Put on a plate cover with plastic or a glass dome thingy...(sorry for the technical wizardry of the moment there) and chill in the fridge 2-4 hours before serving. I think it's best after 24 hours.

Holy Hot Dip!

Hot Dip is a wonderful alternative to the cold dips often served with veggies. Ace almost died of happiness last night when I shared this dip with him. He scooped it onto his plate in great piles on top of corn chips...and then licked the whole plate after he was done. It was embarrassing...for the plate. My friend Lisa Villont Shared this recipe with me. Her husband JP made it for a party we attended and I've never loved a hot dip more than this one! It's amazing! Be prepared to serve it with a Thick crackers or croutons as well. It's a hearty dip...party dip...hearty dip. Dance when you make it.

JP's Buffalo Chicken Hot Dip
1 8oz package cream cheese, softened

1/2 C Franks Red Hot sauce (original flavor)

1/2 C Ranch Dressing

2 Chicken Breasts cooked and chopped

½ cup grated Mozzarella Cheese

Onion Powder

Parsley

Mix together the first 4 ingredients * I would also add garlic to that top list, 1 clove minced, or granulated to taste*

Place mixture in baking dish or pie plate, Bake at 350 for 20 mins. Top with Grated Mozzarella, sprinkle little with onion powder and place under broiler until cheese is toasty and delicious looking. Remove from oven and sprinkle chopped parsley over top (fresh would be SO nice!) Garnish with Celery leaves. Serve with Celery, Chips, Bread, Spoons, whatever. I personally love it with hunks of celery.

I love putting large veggie sticks in glasses next to the dip instead of a party tray. They are also easier to refill on a buffet and easier to find space for in a jammed fridge when hosting large parties.

Olive Wreathes are a beautiful addition to your buffet or table at Christmas. It's almost not a party without olives and cheese! Here's a great way to display the olives. Simply make a fresh herb wreath by laying fresh rosemary, oregano and marjoram in a circle around the outside of a round dinner plate in a thick bed. Artistically arrange your olives on the bed of herbs and garnish with pickled red peppers and fresh mozzarella if desired. A drizzle of infused olive oil or balsamic vinegar will add even more depth and make this an outstanding presentation. You'll want the Olive wreath every year!

Get the printable version of today's appetizer recipe ideas Here.
Enjoy the beautiful weekend. I'm so looking forward to some quiet time with the family. Merry Christmas my dear friends. You make my life more beautiful every single day.

Always My Very Best,
Your Friend Chef Tess

Last Minute Elegant Holiday Table Ideas On NBC 12 with Chef Tess

2011-12-22T10:27:00.000-08:00

Are you looking for some dramatic yet elegant ideas for dressing up that Holiday table? Join me tomorrow morning at 5:45 on NBC 12 with Host Syleste Rodrigez!

Be it classic desserts...

Or beautiful appetizers...

I hope to inspire!

See you in the morning!

Always My Very Best,
Your Friend Chef Tess

Whole Grain for the Holidays! Cookies and Bars on Fox 10

2011-12-21T10:00:00.000-08:00

No Guilt Christmas Cookie Recipes: MyFoxPHOENIX.com

Today on Fox 10 Arizona Morning show I shared some awesome whole grain alternatives to the cookies you might see on the buffet tables. I'm including some gluten free whole grain gingerbread, 7 grain jam crumble bars and cookie mixes to help make the giving and receiving even more merry and bright! I'm so excited to share these with you. Did you know I started a 90 day weight loss challenge this week? I started the week of Christmas?! I know. It sounds crazy. However...it's been a huge motivator in keeping things healthy for me. Special thanks to my dear fitness coach Christina Wheeler! She has been a great cheerleader in this decision and I'm very thankful for her support. What a cool coach to join me in this effort and not eat junk food this season herself! All I know is that it's the gift I'm giving myself this year. I wanted to start in early so that, when the new year came along, I would already be kicked into high gear. So. Let me share the recipes from today's show.

As a random note. I use a 9 grain flour in many of these recipes that contains hard red wheat, soft white wheat, barley, rye, oats, corn, millet, buckwheat and flax seeds. It's now available at all the Honeyville Farms Retail Locations in a 50 (yes 50 lbs) for around 16$. It is their 9 Grain Cracked Cereal in a flour form and amazing to use in place of 100% of all purpose flour in most recipes. I used the cracked version in my 9-grain-ciabatta whole grain bread.

Whole Grain for the Holidays!

Chef Tess Gluten Free
Brown Rice Orange Gingerbread Cookies

3 cups Honeyville Farms Certified Gluten Free Brown Rice Flour ( 750ml)

1 tsp Xanthan Gum ( 5ml)

1 tsp Salt (5ml)

1 tsp baking powder (5ml)

2 tsp Chef Tess Wise Woman of the East Spice Blend ( 10 ml)

1/2 tsp ground ginger (½ tsp or 2.5ml)

2 tsp fresh orange zest (2tsp 10ml)

1/2 cup (4 oz) Lucero Chocolate Infused Certified Extra Virgin Olive Oil (125 ml)

1 1/2 cup Dark brown sugar OR 1 cup Xylitol natural sweetner ( 375 ml)

2 T molasses (30ml)

2 whole egg ( 125ml)

1 tsp pure bourbon vanilla (1 tsp)

Directions:
Preheat oven to 375 degrees.
In a large bowl combine the brown rice flour, xanathan gum, salt, baking powder, cinnamon, ginger and orange zest. In a separate bowl whisk the olive oil, dark brown sugar, molasses, eggs and vanilla. Mix the brown rice flour mixture with the egg/sugar mixture. Stir well. Mixture will be thick. scoop cookies (36g each or 2T/30ml) and round with hands into balls. Roll the balls of dough in sugar. Transfer to a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies to ½ inch thick with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an air tight container.
Yield 2 dozen cookies.

Chef Tess 7 grain and Jam Crumble Bar Mix

4 cups Chef Tess Homemade whole grain or 1 box organic White cake mix,

1 cups sugar or Xylitol low calorie natural sweetener,

1 cup 6 Grain Rolled Cereal ,

1/4 cup whole chia seed

½ cup brown sugar or dehydrated honey,

1 tsp Chef Tess Wise Woman of the East spice blend OR 3/4 tsp cinnamon and 1/4 tsp pumpkin pie spice.

To prepare you will need: 1 egg, 1 cup Lucero Chocolate Infused Certified Extra Virgin Olive Oil
and 2 cups unsweetened jam (any flavor)

1 9 by 13 inch baking pan

Directions: Pre-heat oven to 350 degrees. Place the crumble bar mix in a large bowl and combine with egg and olive oil just until combined (about a minute). The mixture will be thick. Reserve 11/2 cup for the topping. Using fingertips, press the remaining mixture into the bottom of the pan so it reaches all sides. Spread the jam over the the mixture in a layer with a spatula. Pinch off pieces of the reserved crust mixture and scatter over the jam. Bake until light brown and bubbling, 35-40 minutes. Allow to cool 30 minutes before cutting. Yield 24 bars.

Chef Tess Whole Grain Cake Mix

5 cups whole grain cake flour (I use Honeyville Farms 9 grain flour)
2 1/2 cup sugar (or Xylitol natural sweetener)
2T baking powder
1T salt
1 cup organic shortening (or butter )
1T double strength vanilla
Sift flour, baking powder, and salt through a flour sifter at least once to remove extra lumps. Combine shortening (or butter) with dry ingredients and vanilla in a Kitchen Aid type mixer with paddle attachment. Mix until well combined. If you don't have a mixer, it also works to cut the shortening into the flour as you would for pie crust and then run the mix through a hand held flour sifter to make the mixture more smooth. The metal flour sifters are available to purchase at most grocery stores and baking sections of Wal-mart or Target. Yields 9 cups cake mix. If you use butter, please keep your mix in the fridge!

4 1/2 cups mix equal to one boxed cake mix:

Combine with 3 eggs
1/3 cup oil
1 1/3 cup water
200 strokes by hand or 3 minutes medium speed.
Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bundt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.

*Soft White Wheat flour or Spelt flour will work. Wheat bread flour is not a good alternative for cake mix. The protein content is too high to produce a tender cake.

Chef Tess' Extra Moist Holiday Buttermilk Cookie Mix

9 cups Honeyville Farms 9 grain flour
1 1/2 buttermilk powder (instant milk is okay too)
1 1/2 cup Homemade Instant Pudding Mix
3T baking powder
1 T salt
2T vanilla
2 cups butter or shortening (I use Spectrum Organic)
3 cups sugar (you can use spenda spoon able instead)
Directions:
Softened butter in a very large bowl, electric mixers are amazing for making mixes, I highly recommend using one. Add the sugar and vanilla (I also love brandy, rum, nut flavors...)and cream well. In a separate large bowl combine the dry ingredients. Gradually add the dry ingredients into the butter mixture. If done correctly it will look like a course cornmeal. This mix will make 20 cups of cookie mix. I use 2 cups of mix per gourmet mix. Most often I will put 2 cup portions in storage size zip bags. This mix will make 10 bags of plain sugar cookie mix.

The baking directions for basic Buttermilk Sugar Cookies:
In a large bowl, combine the cookie mix, 2 egg and 1/4 Chocolate Infused Certified Extra Virgin Olive Oil
cup oil. Drop by rounded Tablespoon onto cookie sheet, 1 1/2 inches apart. Bake 375 degrees 10-12 minutes. You may sprinkle with sugar or funky cool nubby things. You know...have fun. Also, if you would prefer to do a roll out sugar cookie from the mix, use only 1 egg 1/4 cup oil or melted butter and chill the dough 30 minutes before rolling out 1/4 inch on lightly floured counter top. Bake 375 degrees 10-12 minutes, depending on the size of the cookies.

There you go! Enjoy some healthier cookies this season!

Always My Very Best,

Your Friend Chef Tess

Wise Woman Sweet Apple Cake with Orange-lavender infused Salted Caramel Sauce

2011-12-19T00:00:00.000-08:00

Mondays I generally try to show some great ways to cook or bake with your food storage. Tomorrow I teach a class at Honeyville Farms on Edible Christmas Tree ornaments at 10 AM! That will be a blast and give ya a lot of projects to do with the kiddos during the Holiday break. Hopefully they'll be healthier cookie choices too! This week will speed by and by this time next week, Christmas will be over. Yikes. So...what better way to prepare for the upcoming events of the week than to share a dessert cake that could easily double as a breakfast cake?! It's fast and easy. Thanks to my friends at Lucky Leaf premium pie filling who sent me a copy of the new Bake Your Heart Out Recipe Book and several cans of their filling to play with for Christmas. Grin. Grin. Grin. Give a chef something she can use will ya?! I was soooo excited! I couldn't resist trying some of the new recipes and I have to say that I am a huge fan of the new book. It's short, but packed with some great ideas! Among them a baked oatmeal, Apple Fire BBQ chops, Strawberry Slow cooker scoop cake, and Cherry bliss brownies. In it there was a recipe for Pretty Peach cake with Pineapple frosting. It looked beautiful with the fruit peeking though and I just wanted to make it. I love creating recipes. It's my passion. So...I decided to bake my heart out too! We had the apple filling from Lucky Leaf and some caramel...How did I end up with this Sweet Apple Cream Cake with Orange-Lavender infused Salted Caramel sauce? I have no idea. Sometimes stream of consciousness takes over when I create. However, I did use their basic recipe for the Pretty Peach cake as a guide for the cake.

Pretty Peach Cake by Lucky Leaf
1 white cake mix
1 can Lucky Leaf Peach Pie filling
3 eggs
1/2 cup sour cream

Preheat the oven to 350 degrees. With a fork mix together the cake mix withe the peach pie filling and eggs. Gently fold in the sour cream. Spread into a greased 9 by 13 inch cake pan. Bake 30-35 minutes until a wooden toothpick inserted near the center come out clean. Cool completely. Refrigerate until ready to serve.

Wise Woman's Sweet Apple Cake

4 1/2 cups of My Homemade Cake Mix ( I made it with a NEW 9 grain flour... Recipe to follow soon!)

1 can Lucky Leaf Premium Apple Pie filling

3 eggs (or 6T Powdered Whole Eggs )

1/2 cup sour cream (OR 1/3 cup powdered sour cream)

1 1/2 tsp Chef Tess Wise Woman of the East Spice Blend

Preheat the oven to 350 degrees. With a fork mix together the cake mix withe the apple pie filling and eggs. Gently fold in the sour cream. * If you use the powdered egg and sour cream, simply combine them with the cake mix. Combine the pie filling, 1 cup water and the dry ingredients.

Spread into greased and floured 9 by 13 inch cake pan and sprinkle with the Wise Woman of the East Spice blend.

Bake 30-35 minutes until a wooden toothpick inserted near the center come out clean. Cool completely. Refrigerate until ready to serve...though we ate it pretty fast.

While the cake bakes, I made the orange-lavender infused salted caramel sauce.

You need 1 cup of Kraft Kraft Caramel Bits

1/2 cup Gossner Shelf Stable Whipping Cream or fresh whipping cream

Heat the cream and caramel over a double boiler with a whisk until the caramel melts and the sauce is smooth. Now add 1/2 tsp culinary lavender.

Breath. Relax. It won't make your sauce taste like soap. It will be a subtle yet beautiful touch.

1tsp zest of a fresh orange.

Micro-plane zest the orange and add to the sauce. Let the flavors marry about an hour.

Slice the orange as a garnish for the cake if desired.

After an hour, strain out the lavender. You know why? Because I don't want to have anyone say, "There's a fruit fly in my caramel sauce!" Lavender looks like a fruit fly.

Well...maybe it's a purple fruit fly, but its crazy to keep it in the sauce and risk it right?

Get a sprinkle of French Sea Salt.

Drizzle the sauce over the cake. Be afraid. Pinch a little of the salt onto the sauce.

Share it with someone you love.

There you go! A wonderful way to use your food storage and make a divine dessert or breakfast cake for the holidays!

Now the folks at Lucky Leaf said they are excited to give away two of their cookbooks to my readers. If you want one...just leave a comment after this post. I'll be doing a giveaway with their book this week. I'll also be catching up on all my low fat Holiday baking! Wah woooo!!

There you go. Make some Christmas memories...and bake your heart out!

Always My Very Best,
Your Friend Chef Tess

I Have No Gifts To Bring...

2011-12-18T16:06:00.000-08:00

Sunday is the day I share a little of my soul. Enjoy.

I saw my angels walking through lights this week.

Precious gifts to the Christ Child were once brought by kings. It was late after the birth, though it's often told as if it happened the night the angels sang. I like to think of the shepherds because they are the ones who rushed to His side the night of his birth. What would I have done as one of them?

I've thought how, as I love to give gifts, that I would have been eager to take the baby something really personal or special that night...even if I had to stop by the cottage on the way to the stable. Frantically I'd probably fling open my cupboards and look for something fit for the baby. I often have wondered what I would bring, were I given the chance to walk into that stable with the vision of the heavenly midnight sky full of radiant angels cascaded in Light singing praise to the new king still fresh in my mind. What would I do? What would I bring? Could I even feel worthy to look on his beautiful face for all that I know He is, and what He brings to the world? Could I walk into the stable without weeping at my own insignificance? Trembling with joy at His reality, I would probably go into the room...but I wound have no idea what to give him. I've often wondered how He could love me as I am with all my weakness. Yet, he came to us in weakness...so He must know how it must feel.

Today these thoughts came rushing back to my mind. Why did the shepherds and me joining their ranks for a night weigh heavy on me? I wanted to give so much back to my Savior. Yet what? I had the most amazing sense of peace fill my heart. It was like unto the peace that filled my heart the day I first realized that my mission in life was to teach, not just cooking, but to teach about my Savior through Love and bread. That was the day I first closed my eyes and imagined myself with a basket of five loaves and tiny fish and a meager amount of talents wondering what I could possibly do to help His children...and the Master asking me, "May I Share Thy Bread?" I offered Him my small gift that day and asked if by some miracle He could help His children through me. He has. I've seen the miracle. I cry almost daily reading letters from all over the world as people are finally able to make their own bread. I am in constant awe at that miracle in my life.

Which brings me back to the gifts we bring. Often at Christmas I hear, "We're not having much of a Christmas this year..." and then a description of financial difficulty or tragedy in a home. There's almost always a sense that if there isn't money, it won't be Christmas. Well. To those I also have to say, "You can admit you need to receive help." Many of you know where I've come from. Money was always tight. Always. Christmas always came, even if the tree was just paper in the shape of a tree taped to the wall by us as children. I can hear my mother's tear filled voice echo in my mind telling of unexpected blessings just showing up unannounced at our family's door. Beautiful gifts that were a God send. It was almost as hard to accept gifts as it was to admit that we couldn't "do it on our own". I had a friend, Marlena Porter, this week say it like this, " Maybe it challenges our pride, our need to be self sufficient, or our desire not to appear “needy”. Whatever the reason, it seems embarrassing to accept something from another person without some kind of equal exchange. It’s one of the hardest of life’s lessons ~ that as uncomfortable as receiving can be for us, to refuse the gifts of others denies them the joy and blessings that come from giving. Someone has to be the receiver." I really think that if I really do believe in that God who came to the manger, and that grace He brought the world, then yes, Christmas is all about the gifts. It is without a doubt a shadow and a symbol to accept the gifts of others. This IS The Spirit of Christmas. The Gift...and opening our hearts to receive what we cannot do for ourselves. Christmas doesn't come from a store. It comes from the heart of God. It is the love that passes all our understanding and leaves us breathless and incandescently full of peace. His Peace.

So. It comes to this. What do we give as mortals? Ruth Carter Stapleton said, “Christmas is most truly Christmas when we celebrate it by giving the light of love to those who need it most.” We're not the kings, though we are arriving much later on the scene. It's long after the birth of our King of Kings. ‎"They brought him frankincense and myrrh. These are not the gifts that Jesus asks of us. From the treasures of our hearts, Jesus asks that we give of ourselves. " ~~Thomas S. Monson

Gluten Free Chocolate Chip Butterscotch Cookies and Gingerbread Cookies with Whole Grain Brown Rice Flour

2011-12-15T11:46:00.000-08:00

It's my mom and dad's wedding anniversary today. As a random side note that has nothing to do with cookies...um...yeah. So congrats to the happy couple for 39 years of insane coolness. The best parents ever! Don't they look super young?!

As many of you know, my sweet Sister has been dealing with a whole new life of gluten free baking. I received some Certified Gluten Free Brown Rice Flour to play with a little while ago and have been really enjoying coming up with Chef Tess magic new recipes that will work for Emily. I love that it's whole grain! Such a nutritional boost. Now, Em is also diabetic. She can't have a lot of sweets, however, these can be made with alternative sweeteners. Emily will be happy. They're thick and fudgy with a really nice texture. One thing I noticed with the brown rice flour is that this particular milling from Honeyville Farms out in California is pretty fine. I've had other rice flour that was too grainy. I did get it here local at the Honeyville Farms store in Chandler where I teach my cooking classes. I've really had some great success with it. Let's chew some gum for a minute.

The use of xhanthan gum is a great replacement for gluten in baking products. It somewhat mimics the way gluten proteins react in a baking medium by suspending the starches. A little goes a long way. It is gluten free. It can be purchased in most grocery store locations in the baking section.

Chef Tess' Gluten Free Brown Rice

Classic Chocolate Chip Butterscotch Cookies

2 1/2 cup Certified Gluten Free Brown Rice Flour ( 625 ml)

1 tsp Xanthan Gum ( 5ml)

1 tsp Salt ( 5mg)

1 tsp baking powder (5ml)

1/2 cup (4 oz) melted butter (125 ml)

1 1/2 cup Dark brown sugar ( 375 ml)

2 whole egg ( 125ml)

1 tsp pure bourbon vanilla ( 5 ml)

2 cups dark chocolate chips or chunks ( 500ml)

Preheat oven to 375 degrees.
In a large bowl combine the brown rice flour, xanathan gum, salt, and baking powder. In a separate bowl whisk the melted butter, dark brown sugar, eggs and vanilla. Mix the brown rice flour mixture with the egg/sugar mixture. Stir well. Add the chocolate chips. Scoop cookies (36g each or 2T/30ml) onto a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an air tight container. Yield 2 dozen cookies.
These Orange Gingerbread cookies are thick and chewy. When you use the Wise Woman of the East spice blend it gives a subtle hint of rose petal and lavender to these already beautiful creations. Enjoy!

Chef Tess Gluten Free Brown Rice Orange Gingerbread Cookies

3 cups Certified Gluten Free Brown Rice Flour ( 750ml)

1 tsp Xanthan Gum ( 5ml)

1 tsp Salt (5ml)

1 tsp baking powder (5ml)

2 tsp Chef Tess Wise Woman of the East Spice Blend ( 10 ml)

1/2 tsp ground ginger (½ tsp or 2.5ml)

2 tsp fresh orange zest (2tsp 10ml)

1/2 cup (4 oz) melted butter (125 ml)

Dark brown sugar ( 375 ml)

2 T molasses (30ml)

2 whole egg ( 125ml)

1 tsp pure bourbon vanilla (1 tsp)

Directions:
Preheat oven to 375 degrees.
In a large bowl combine the brown rice flour, xanathan gum, salt, baking powder, cinnamon, ginger and orange zest.
In a separate bowl whisk the melted butter, dark brown sugar, molasses, eggs and vanilla. Mix the brown rice flour mixture with the egg/sugar mixture. Stir well. Mixture will be thick. scoop cookies (36g each or 2T/30ml) and round with hands into balls. Roll the balls of dough in sugar. Transfer to a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies to ½ inch thick with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an air tight container.
Yield 2 dozen cookies.

There you go Auntie Em! Oh...and Yes! I am working on the Chef Tess Approved gluten free bread. It's coming soon I swear!!

Always My Very Best,
Your Friend Chef Tess

And The Winners Are...

2011-12-14T06:35:00.000-08:00

Isn't this a cute Flirty Apron?!!

Frilly Apron and E-book Giveaway is over! Thanks to all who entered and joined the fun...and the winners are Kelly and Cassandra. Please send me an email with your address so I can get that info to our friends at Wayfair.com who hosted this wonderful giveaway! Thanks a million for joining the fun!! Also, Kelly and Cassandra are going to get a free copy of my e-book! How fun is that?! For those who missed out...don't worry. I have a lot of fun giveaways planned. Also...If you won in Last Week's Giveaway I'm still missing a few emails from the winners. I'll give you a day or so more and then I'll have to pick someone new! Email: stephanie@cheftessbakeresse.com to claim your gifts!

Always My Very Best,
Your Friend Chef Tess