The Chef's Notes Podcast

The Chef's Notes Podcast
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The Chef's Notes Podcast

The Chef's Notes Podcast is all about food! This companion podcast to chefsnotes.com shares recipes, cooking tips, stories and more. Entertaining. Informative. And, Delicious. When you need a recipe, think Chef's Notes. chefsnotes.com Ranked 9th in Top 20 Chef Podcasts by Feedspot.com

  1. 07/27/2022

    Spicy Bowl Recipe with Beef and Chipotle Lime Sauce

    You can find the written version of this episode athttps://www.chefsnotes.com/spicy-bowl/. If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

    4 min

  2. 07/20/2022

    Roasted Lemon & Parmesan Broccoli - The best side dish you've never had.

    You can find the written version of this episode at https://www.chefsnotes.com/lemon-parmesan-broccoli/. If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

    3 min

  3. 07/13/2022

    Chicken and Corn Chowder Recipe

    You can find the written version of this episode at https://www.chefsnotes.com/chicken-and-corn-chowder/ and you can find the recipe below. If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog Chicken and Corn Chowder Recipe  Ingredients: 1 cup bacon, diced 1 tbsp cooking oil 1 cup onion, diced 1 can corn niblets, drained, 341 ml 12 oz 1 can Creamed Corn, 398 ml 14 oz 5 cups Whole Milk split 1/4 cup cornstarch 2 cups chicken, cooked and diced 2 cups cooked potato 1/2 tsp salt plus more to taste 1/4 tsp pepper 1 tbsp sugar Instructions: 1. Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside. 2. Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges. 3. Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam. 4. In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes. 5. Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.

    4 min

  4. 07/06/2022

    Pico de Gallo

    You can find the written version of this episode at https://www.chefsnotes.com/pico-de-gallo/ and you can find the recipe below. If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog Pico de Gallo Recipe Ingredients 1/4 cup red onion, minced 1 tbsp garlic, minced 2 tbsp pickled jalapenos, minced 2 tbsp cilantro, minced 1 cup Roma tomatoes, minced 1 lime, juice and zest 1/2 tsp kosher salt 1/4 tsp cumin 2 tsp red wine vinegar Instructions Put all the ingredients in a medium mixing bowl. Mix well. Taste and adjust the seasoning as needed with salt and pepper. Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap. Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come together. Serve the salsa right away or store it in the fridge for up to 24 hours.

    3 min

  5. 06/29/2022

    Chef's Notes Creamed Steakhouse Creamed Spinach Recipe

    You can find the written version of this episode at chefsnotes.com/steakhouse-creamed-spinach and you can find the recipe below. If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog Chef's Notes Steakhouse Creamed Spinach Recipe Ingredients: 1 tbsp butter 1 tbsp olive oil 1/2 cup onion, minced 1 tbsp garlic, minced 312 g baby spinach 11 oz 1/4 tsp grated nutmeg 1/2 tsp dried basil 1/2 cup whipping cream 1/2 cup milk 1/4 cup parmesan cheese 1/2 cup grated swiss cheese salt and pepper to taste Directions: Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and starts to foam, add the onions and sauté them for about 3 minutes or until they begin to soften. Add the garlic to the onions and sauté for another minute. Add all of the spinach to the pan and cook until it is all wilted. This will take 2 to 3 minutes. Pour the cream and milk into the pan, followed by the nutmeg, dried basil, and a pinch of salt and pepper. Bring to a boil, then turn the heat down to medium-low and simmer for 8 to 10 minutes or until it thickens. Stir the parmesan and swiss cheese into the spinach until it melts and is fully incorporated. Taste the spinach and season with salt and pepper as needed. Serve with your favourite steak or pork chop recipe.

    4 min

  6. 06/22/2022

    Chef's Notes Cheesy Breakfast Polenta Recipe

    You can find the written version of this episode at chefsnotes.com/cheesy-breakfast-polenta and you can find the recipe below. If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog Chef's Notes Cheesy Breakfast Polenta Recipe Ingredients: 1/2 cup polenta 2 cups whole milk 2 tbsp butter 1/2 tsp cajun seasoning optional 1/2 cup grated cheddar cheese salt and pepper to taste 2 eggs 2 tsp white vinegar Directions: Break the eggs into two ramekins and add the vinegar. Fill a medium pot 3/4 full with water and put it on the stove on high heat. Pour the milk into a second pot and put on the stove on medium-high heat. Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning. Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water. Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel. Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.

    5 min

  7. 06/15/2022

    Simple Sesame Garlic Noodle Recipe

    You can find the written version of this episode at chefsnotes.com/simple-sesame-garlic-noodles and you can find the recipe below. If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog Simple Sesame Garlic Noodle Recipe Ingredients: 4 blocks ramen noodles 2 tbsp soy sauce 1 tsp rice vinegar 2 tbsp peanut oil 1 cup thinly sliced green bell pepper 2 tbsp garlic, thinly sliced 1/4 tsp chilli flakes 1 tbsp sesame seeds 1 tbsp sugar salt 2 tbsp sesame oil Directions: Prepare the noodles according to the package instructions, then rinse under cold running water until cool. Drain the noodles and set them aside. In a small container, combine the soy sauce and vinegar. Heat a wok or large non-stick skillet over high heat. Add the peanut oil to the wok along with the green peppers. Stir-fry the green pepper until lightly browned, about 3 minutes. Add the chilli, garlic, and sesame seeds to the wok and stir-fry for a minute before adding the noodles. Stir-fry the noodles until they are hot, about 3 minutes, then pour in the soy sauce and vinegar mixture. Stir-fry the noodles for another minute, then add the sugar and a pinch of salt – Stir-fry for 1 more minute. Finally, add the sesame oil to the noodles and mix. Taste the noodles and adjust the seasoning with a little more salt as needed. Serve.

    4 min

  8. 06/08/2022

    The Big Mac Salad

    Do you love a Big Mac now and then? Ever get a Mac attack but you're trying to stay on the healthy side of things? Do you love a delicious tasting and fun-sounding salad? If you said yes to any of these questions, do I ever have something for you! Today, as the first episode of the newly renamed Chef's Notes Podcast (formerly Food in Five), I am happy to share with you my Big Mac Salad Recipe.  You can find the written version of this episode at chefsnotes.com/big-mac-salad and you can find the recipe below.  If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog Big Mac Salad Recipe Ingredients: Beef 1 lb ground beef 1 tsp garlic powder 1 tsp onion powder 3/4 tsp salt Sauce 1/2 cup mayonnaise 2 tbsp minced onion 2 tbsp ketchup 2 tbsp relish 1 tsp white vinegar 1 tsp horseradish 4 drops hot sauce 1/4 tsp paprika 1/4 tsp kosher salt 2 pieces White Bread I used Promise Gluten-Free Bread 1 tbsp Olive Oil Salt and Pepper Salad  1 head iceberg lettuce 1 batch "burger" meat" 1 batch Big Mac Dressing 2 sliced garlic dill pickles 1/4 cup minced onions 1/2 cup grated cheddar cheese 1 batch croutons 4 tsp sesame seeds Directions: "Burger" Meat In a medium bowl, combine the ground beef, onion and garlic powder, and salt. Mix well. Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned using a wooden spoon to break the meat into small pieces. Drain the fat off the meat and serve. Big Mac Dressing In a medium bowl, combine all the ingredients and mix well. Cover the bowl with plastic wrap and put the dressing in the fridge for 30 minutes before serving. Croutons Drizzle the bread with olive oil and season with salt and pepper. Toast the bread in a 400°f oven for 8 to 10 minutes or until crisp. Let the bread cool on a rack then cut into small cubes and serve. Big Mac Salad Cut the lettuce into bite-sized pieces. Wash and dry it. Divide the lettuce between four salad bowls. Divide the "Burger" meat among the four bowls putting it on top of the lettuce. Top the "Burger" meat with the Big Mac Dressing. Finish dressing the salad with the pickles, onion, cheese, and croutons. Garnish with sesame seeds and serve.

    8 min
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About

The Chef's Notes Podcast is all about food! This companion podcast to chefsnotes.com shares recipes, cooking tips, stories and more. Entertaining. Informative. And, Delicious. When you need a recipe, think Chef's Notes. chefsnotes.com Ranked 9th in Top 20 Chef Podcasts by Feedspot.com

Information

  • Creator
    The Chef's Notes Podcast
  • Years Active
    2017 - 2022
  • Episodes
    539
  • Rating
    Clean
  • Copyright
    © The Chef's Notes Podcast
  • Show Website
    The Chef's Notes Podcast

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