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About Chef Maven

Making Homemade Pizza Dough

Making Homemade Pizza Dough

This is just not another recipe blog – it’s your Q&A for food, your resource for authentic tried and true recipes our grandmothers and parents made but with today’s ingredients. Feel free to contact me via comments to ask your food questions, and I will answer you – really I will.

There are well over 225 recipes at the moment, but new ones are added daily. Feel free to subscribe via RSS or e-mail and don’t forget to send me your comments and thoughts…

I write articles for various e-zines, mags and blogs always doing my best to entertain and inform readers who hopefully laugh once in awhile at my musings.

I’m one of those Especially All Homemade From Scratch, Just Out Of Your Garden, Never Been Tried, Make It Up As You Go And Of Course Anything Delicious Foodie! I am into ‘slow food’ and being more green as in organic and less-carbon footprints with my life in the kitchen. I may wish to be a full time vegetarian (still working on that one) but love to cook, bake and entertain in a big way.

Almost all my recipes I share are made with homemade ingredients and are very tried and true recipes…with a few tips and tricks learned along the way. I am currently working on my first cookbook which should be out by late Summer of 2010.

When I am not creating food, writing about food or eating food, I am a multimedia artist who offers original art with a feng shui twist which I sell on Etsy.com. If I am not doing that, I am up to my ears studying, and writing.

Otherwise I am out and about enjoying life and being grateful.

~Chef Maven. Chow Ciao for Now

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8 Comments leave one →
  1. danielle permalink
    September 11, 2008 7:41 pm

    was wondering if you’d help me out with a simple menu for an autumn gathering. I was thinking along the lines of slow cooked cranberry ribs but what would compliment that??

  2. chefmaven permalink
    September 16, 2008 8:55 am

    cranberries are slightly tart – so making sangria with fresh fruit for drinks – either white or red sangria….I would also do an easy cold rice salad with fresh veggies for color even try a baby arugula salad with balsamic vinaigrette dollops with small bits of goat cheese, dried cranberries and walnuts. I would also do a fried rosemary polenta – hope this helps!

  3. John permalink
    June 6, 2009 11:19 am

    Hey There,

    Love your oven jerk ribs recipe. In the recipe you reference a recipe for making your own jerk sauce, but I couldn’t find it. Please point me in the right direction!

    Usually I just use an off the shelf, but authentically Jamaican jerk sauce like Eaton’s.

    Cheers,
    John

  4. January 28, 2010 11:01 pm

    Why try to be vegetarian? Read this post of mine and you may reconsider…

    http://www.listen2yourgut.com/blog/gut/dangers-of-vegetarianism-vegan-long-term/

    And for people who say they can’t afford organic or grass-fed meat, I just tell them to just eat less of it. Eat meat the way oriental cultures do, where the meat is a tasty part of a meal that contains many different flavors – not the main event.

    hope that helps….

    Jini

  5. March 7, 2010 2:08 pm

    Cialis write – Excellent article, I will take note. Many thanks for the story!

  6. January 27, 2011 5:53 pm

    Hi there I am wondering if I may use this article in one of my blogs if I link back to you? Thanks

  7. Jane permalink
    April 28, 2011 11:48 am

    I was wondering how long a crab,potoato and corn bisque was good for in refrigerator. I mad some last Friday with homeade seafood stock and have some left-is it still good? I used real cream,butter,etc and canned lump crabmeat. I would appreciate your input.
    I am looking forward to reading more of your recipes.
    Jane

  8. April 28, 2011 12:54 pm

    Since it is now Thursday- sadly I have to say you might want to toss it – since I am assuming you have used a milk product as well (bisque)… BUT had you let it cool and put it into freezer it would have been perfect for well over a month. Then when time to reheat, I suggest using a double boiler over low simmering heat. –

    Plus a trick for freezing soups, stews or chili’s is to place them in a freezer zip bag and lay them flat. Once completely frozen, you can then place them upright and they take very little space. Plus keeping a permanent marker in your kitchen draw will allow you to add the date on the front of the bag (prior to putting in the soup) so you know how long it’s been in the freezer.

    -Leah, The Chef Maven

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