Archive for the ‘Recipes’ Category

Fudgy Chocolate Brownies

Posted: November 2, 2011 by Gourmet Chef in Recipes

Category: Dessert

Difficulty: Easy

Serves: Makes 24 Large Squares


*Chocolate Brownies

3/4 Cup Dark Chocolate

1/2 Cup Unsalted Butter

1 Cup White Sugar

1 tsp Vanilla Extract

2 Large Eggs

3/4 Cup All-Purpose Flour

1/4 tsp Salt

*Chocolate Ganache

1/2 Cup Milk Chocolate

1/3 Cup Whipping Cream

1 tbsp Unsalted Butter



*Chocolate Brownies:

-Preheat oven to 165 C, and place the rack on the center of the oven.

-Butter the baking pan.

-Melt the chocolate and the butter into double boiler.

-Remove from the heat and stir in the sugar.

-Whisk in the vanilla extract.

-Add the Eggs and beat one at a time.

-Stir in the flour and salt.

-Pour the mixture into the prepared pan and bake for 25 mins.

-Remove the pan and let it cool.

*Chocolate Ganache:

-Melt the Chocolate, Whipping Cream, and Butter in a Double Boiler.

-Remove from heat and let it cool to room temperature

-Spread the Ganache over the Brownies.

-Refrigerate for 30 minutes, cut into cubes and serve.


Italian Sausage Meat Balls with Spaghetti

Posted: November 1, 2011 by Gourmet Chef in Recipes

Category: Main Course “Italian”

Difficulty: Easy

Serves: 4



-1/2 kg Beef + 1/2 kg Lamb

*Italian Spice Blend:

-2 tbsp Salt

-1 tbsp Ground Pepper

-1 tbsp Fennel (شومر)

-2 tsp Red Chili Pepper

-1 tbsp Dried Thyme

-1 tbsp Dried Basil

*Marinara Sauce:

-Whole Tomato

-Tomato Paste

-Olive Oil

-Dried Basil



-Olive Oil



-Put the Italian Spices in the Mortar (Salt, Pepper, Fennel, Red Chili Powder, Dried Thyme and Basil), ground them to soft powder.

-Add the ground spices to the meat and mix by hand.

-Form the meat into balls.

-Heat up the pan, drizzle a little bit of Olive Oil and fry up the meat balls to seal them.

-Meanwhile, prepare the red sauce, by heating a sauce pan, add Olive Oil, put the tomatoes and tomato sauce to cook.

-Add 1 tbsp sugar to balance to acidity of the sauce, season with salt and pepper, and add dried basil.

-Add the meat balls to the sauce and let it simmer for 15 mins or until thickens.

-Cook the pasta into a boiling salted water until Aldente.

-Serve the pasta with Meat Balls on top.

Classic Caesar Salad

Posted: November 1, 2011 by Gourmet Chef in Recipes

Category: Appetizer “Salad”

Difficulty: Easy

Serves: 6-8



-1/3 french baguette cut into cubes

-Olive oil

-Salt & Pepper


-3 Garlic Cloves

-4 Anchovy Fillets, Chopped

-1/4 Cup Fresh Lemon Juice

-1 tbsp Dijon Mustard

-1/2 Cup Olive Oil

-Salt & Pepper


-2 Heads of Lettuce

-1/2 Cup Drained Oil-Packed Sun-dried Tomatoes (Cut into thinly strips)

-1/2 Cup Toasted Pines

-Shaved Parmesan Cheese

-Salt & Pepper


*For the Croutons:

-Cut up a 1/3 of french baguette to cubes.

-In a baking pan, Drizzle Olive Oil on the croutons.

-Sprinkle Salt & Pepper on the Croutons and put them in a pre-heated oven until crisp (6-8 mins).

*For the Dressing:

-Chop and Mince Garlic Cloves.

-Chop the Anchovy Fillets.

-Add 1 tbsp Dijon Mustard

-Add to a Mixing Cup, 1/4 Cup Fresh Lemon Juice, 1/2 Cup Olive Oil, Garlic, Anchovy, Dijon Mustard, and Salt and Pepper.

*For the Salad:

-Cut the Lettuce into Bite Sizes.

-Cut the Sun-dried Tomatoes into Strips.

-Toast the Pine Nuts into a heated pan.

-Add the pine-nuts to the salad and add the sauce then mix.

-Place shaved Parmesan Cheese and Serve.

Homemade Chocolate Pudding

Posted: October 25, 2011 by Gourmet Chef in Recipes

Category: Dessert

Difficulty: Medium

Serves: 4 – 6


2 cups whole milk

1 tsp pure vanilla extract

1 1/2 cup dark chocolate

1 1/2 cup milk chocolate

3 tbsp unsalted butter

2 whole eggs

3 egg yolks

3/4 cup sugar

1/3 cup cocoa powder

3/4 cup heavy cream

1 tsp cornstarch


-In a medium sized saucepan, bring milk to boil.

-Meanwhile, in the top of a double boiler, combine the dark chocolate and milk chocolate with the butter and melt slowly until mixture is smooth.

-In a large heatproof bowl, whisk the whole eggs and yolks with the sugar, beating until the sugar is well blended and the mixture is light yellow color.

-Add the vanilla and gradually add warm milk to the egg mixture and whisk while combining.

-Return the mixture to the double boiler over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon.

-Gradually whisk the mixture into the melted chocolate.

-Sift the chocolate powder on the mixture, and mix until well blended.

-In a small saucepan, using a whisk, combine the heavy cream with the cornstarch and bring to boil, stirring over moderatley high heat. Cook until thickened slightly, about 2 minutes.

-Vigorously whisk the cream into the chocolate custard until blended.

-Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, About 10 minutes.

-Pour the mixture into parfait glasses, refrigerate for 4 hours or more before serving.

Good Luck to you all future chefs!

Look up for our next recipe poll, main course and dessert.

Lemon Chicken Recipe

Posted: October 22, 2011 by Gourmet Chef in Recipes

Category: Italian Food

Difficulty: Medium


Chicken Breasts (Boneless and Skinless)


1/2 Cup Lemon Juice, Lemon Zest, 1/4 cup Extra Virgin Olive Oil, Salt, Pepper, 1 tsp Onion Powder, tsp Garlic Powder, Rosemary, Thyme, Dried Basil. (Recommended Dijon Mustard)

(TBSP Tablespoon, TSP Teaspoon)


Onion (Chopped), Garlic (Chopped), Extra Virgin Olive Oil, Mushroom, Lemon Juice, Lemon Zest, Cooking Cream, Paprika.


-Prepare the chicken breasts

-Prepare the lemon juice

-In a bowl, mix all the marinade ingredients

-Put the marinade on the chicken

-Put the chicken in 175 Degrees preheated oven for 35 – 40 minutes

-Meanwhile prepare the creamy lemon and mushroom sauce

-Cut the mushrooms

-Zest the lemons

-Chop the onion and the garlic cloves

-In a medium sauce pan, on medium-high heat, heat up 2 tbsp olive oil and sauté the onions and garlic until translucent

-Add the Mushrooms and sauté for 2 minutes

-Add the lemon zest

-Add the lemon juice

-Add the cooking cream

-Add the paprika and cook for 8-10 minutes or until thickens

-By now the chicken should be done, the cooking meter should read 175

-After the chicken is done let it rest for 5 minutes

-Starts plating and pour the sauce over the chicken