Melroses Foodie News

Melroses Foodie News Melrose Catering: Personal Chef, Special Occasions, Hosted Parties, Holidays, cooking parties and classes Graduating in the top 5% of her class from the esteemed California School of Culinary Arts, Le Courdon Bleu, Melissa's early recognized talents afforded her quick opportunity in finding a place amongst one of the culinary world's most coveted of fields- food styling.

It was while doing such styling (for numerous television programs and print ads) that Melissa became acquainted with esteemed chef, Emerill Lagasse, who after seeing her at work, personally sought after her to request for her relocation to New Orleans, where she would work under his guidance and gain invaluable experience as a line cook at his flagship restaurant "Emerill's". With vast knowledge g

It was while doing such styling (for numerous television programs and print ads) that Melissa became acquainted with esteemed chef, Emerill Lagasse, who after seeing her at work, personally sought after her to request for her relocation to New Orleans, where she would work under his guidance and gain invaluable experience as a line cook at his flagship restaurant "Emerill's". With vast knowledge g

Beauty. Brains. & Botox - Musings of a True Skin Care Expert
05/03/2018
Beauty. Brains. & Botox - Musings of a True Skin Care Expert

Beauty. Brains. & Botox - Musings of a True Skin Care Expert

“How did I get it? It came on all of a sudden... I never had it as a teen, but I do now...and how the hell do I get all these zits off my face??” I am asked questions about acne everyday, and yet I am always surprised. Why am I surprised??? Because information about acne is everywhere on the internet, in books and just about every doctor has some sort of a treatment they can offer to suffering people….but yet acne is still on your face! [ 1,006 more word ]
https://thebeautybrainsbotox.wordpress.com/2018/05/02/acne-causes-and-cures/

01/21/2018
How to Quickly Cook Pasta in a Frying Pan - CHOW Tip

This is a great idea! Has anyone tried this?

Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, shares a handy way to speed your pasta dinner along. Plus it's...

I’m in! This is going to be a great event!!
01/13/2018
Margarita Taco Festival Simi Valley

I’m in! This is going to be a great event!!

"Two wrongs don't make a right...but two margaritas usually do!" Quench your thirst with a variety of Margaritas! Satisfy your tummy with some mouth watering tacos! Come have a great time, eat, drink, dance or just chill! Don't forget your chairs! EVENT IS ON MADERA ROAD NORTH BETWEEN AMERICAN STREE...

This looks like a really fun event!!!
01/13/2018
Foodie Con 2018

This looks like a really fun event!!!

All the best things to do in Los Angeles, California, including art shows and exhibits, festivals, conventions, sports games and theater. Bonus: Free events!

04/02/2012

Had a wonderful time in the desert cooking for "dinner with artist Bret Philpot" with my dear friend Rosa.

02/22/2012
Melroses Foodie News

Melroses Foodie News

COOKING LESSONS AND PARTIES

Chef Melrose will come to you- whether it be for a hosted affair to educate you and a select number of friends, or simply to provide you with "one on one" instruction. The invaluable knowledge you will gain from lessons with Chef Melrose is sure to leave you feeling not only confident , but "proud" of the results you are sure to achieve in the kitchen. Start preparing delicious and nutricious meals for you and/or your family today! Inquire for more details regarding our cooking :)

02/21/2012

This is one of my favorite pot roasts, I guess Im on a roast kick. Try it! I made it up when all I had in my kitchen was a bunch of Bell peppers and a pot roast and was how good it came out, didn't even miss the potatoes one bit;)

Pot Roast with Peppers
serves 6
4 pounds Beef Roast
3 tablespoons olive oil
2 tablespoon Lawrys seasoning salt
Fresh Ground Pepper to taste
2 large Onions small dice
2 Carrots large diced
2 ribs Celery large diced
4 Bell Pepper red, yellow and orange cut into strips
6 cloves Garlic minced
1 teaspoon dried thyme
1 16oz can diced Tomatoes
1 16oz can Beef Broth
1 cup Chicken broth
Pre heat oven to 350 degrees
Generously season all sides of beef with seasoning salt and fresh ground pepper. In a large dutch oven or heavy pot with a tight lid, heat oil over high heat. Brown meet on all sides taking the time to get a nice brown crust on the outside of meat. Remove meat from pan and cover with tin foil.
In the same pot heat the remaining oil over med heat saute onions, carrot, celery and bell peppers for about 5 min, until slightly softened. remove half he vegetables and set aside.
Add garlic and thyme to vegetables in the pot cook for 1 min, just until you can smell the garlic. Add back the meat and add the tomatoes, beef broth and chicken stock. Bring to a boil, then cover pot and put into the pre heated oven for 3 hours
Remove pot from oven and add in the remaining vegetables and cook for 1 more hour. Slice the pot roast and arrange on a platter surrounded by vegetables. Serve with the pot Juices.

01/21/2012

Now this is a great rainy day recipe:) YUM

Short Ribs with Tagliatelle and Bittersweet Chocolate

3 tablespoons olive oiil
3 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Sea Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1/2 cup fresh parsley leaves
3 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
3 dried bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
5 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, celery, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

12/25/2011

Happy Holidays everyone:)

11/28/2011

Here is an example of a very easy but delicious appetizer for those Holiday parties. Enjoy

Caramelized Onion and Goat Cheese Tart
makes 12 mini tarts

ingredients
2 large onion
1 tablespoon unsalted butter
1 teaspoon chopped fresh thyme leaves
Salt & fresh Cracked Pepper to taste
3 ounce soft mild goat cheese at room temperature
12 mini pre-made tart or pie shells
Garnish: fresh thyme leaves

Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat melted and sauté onion, stirring occasionally, until golden. Stir in thyme, Salt and pepper and cook mixture until onion is deep golden. Put onions aside to cool.
While onion is cooking, in a small bowl add a pinch of fresh cracked pepper to goat cheese and mix to combine. Spread the goat cheese into the mini tart shells and top with caramelized onion.
Garnish tarts with fresh thyme sprigs and serve immediately.

This recipe is also wonderful if you remove onions salt & pepper and top the goat cheese with cranberry sauce:)

11/24/2011

Happy Thanksgiving everyone:)

11/10/2011

Don't forget to put order's in for Holiday Treats and Baskets:)

11/02/2011

Here Comes Thanksgiving, we would love to cook your Holiday meal this year, teach you to cook our secrets recipes in a private lesson, Have a holiday cooking party or deliver any of our specialties right to your house, no one has to know you didn't cook dinner yourself;). Give us a call or send us a message we would love to help you plan you holiday feasts.

Chef Melrose

Thanks Giving Specialties

Appetizers
Goat Cheese with Cranberry Relish
Hot Spinach Artichoke Dip
Crab Dip
Cranberry apple Glazed Brie
Spicy Crab Stuffed Mushrooms
Goat Cheese and Fig Tart

Soup and Salad
Pumpkin Soup in Individual Pumpkin bowls
Pumpkin Soup with Cranberry Apple Relish and Mexican Cinnamon Crème Fraiche
Roasted Butternut Squash Soup with Parmesan Croutons
Butternut and Apple Soup
Roasted Beet Salad with Arugula, Pistachios and Pecorino
Arugula Pomegranate and Walnut Salad
Spinach and Endive Salad with Apples and Goat Cheese
Wilted Spinach Salad with Apple wood Bacon Vinaigrette
Boston Bibb Salad with Roasted Acorn Squash, Pecans, Blue Cheese with a Apple wood Bacon Vinaigrette
Mixed Greens with Pears, Blue Cheese and Port Vinaigrette
Mixed Green Salad with Herb Vinaigrette and Parmesan Crisps

Turkey
Herb Roasted Turkey
Maple Glazed Turkey
Creole Crusted Turkey
Pomegranate Molasses Glazed Turkey
Apple Cider Glazed Turkey
Cranberry Apple Turkey Roulade
Apple Sausage Turkey Roulade

Stuffing, Dressing and Bread Pudding
Apple and Sausage Stuffing
Chorizo Cornbread Stuffing
Chibatta Pancetta and Chestnut Stuffing
Wild Mushroom and Leek Dressing
Oyster Dressing
Cranberry Nut Dressing
Andouille Sausage Cornbread Bread Pudding
Artichoke and Spinach Bread Pudding

Side Dishes
Mashed Potatoes & Turkey Gravy
Roasted Garlic Mashed Potatoes with Cajun Gravy
Potato and Cheddar Casserole
Mashed Sweet Potatoes
Chipotle Mashed Sweet Potatoes
Sweet Potato Casserole
Maple Glazed Sweet Potatoes
Spicy Caramelized Butternut Squash
Orange Glazed Acorn Squash
Stuffed Squash with Andouille Pecan Stuffing
Butternut Squash Gruyere Soufflé
Macaroni and Cheese Casserole
Corn Pudding
Collar and Mustard Greens with Ham Hawks
Brussel Sprouts Gratin
Brussel Sprouts with Pancetta
Green Beans with Caramelized onions and wild mushrooms
Cranberry Sauce
Cranberry Apple Sauce
Cranberry Pecan Relish
Cranberry Pear Relish
Orange Cranberry Sauce
Cranberry Pomegranate Terrine

Deserts
Pumpkin Pie
Pecan Pie
Sweet Potato Pie with Spiced Whipped Cream
Maple Bourbon Pecan Pie
Apple Cranberry Tart
Chocolate Tart
Pumpkin Cheese Cake with Gingersnap Crust
Caramel Apple Cheese Cake
Pumpkin Roulade with Ginger Cream
Apple Cake with Pecan Crumble and Caramel Whipped Cream
Pumpkin Cake with Vanilla Cream Cheese Frosting
Spiced Pumpkin Chocolate Chip Cake
Pumpkin Gingerbread Trifle
Cranberry Apple Trifle
Chocolate Triffle
Apple Bread Pudding with Apple Pecan Compote and Salted Caramel
Creole Bread Pudding with Bourbon Sauce

hey everyone, please join the Melrose Catering blog, see what is going on for the holiday's, menu ideas and recipes:)
10/25/2011
Melrose Catering: Bat Wings

hey everyone, please join the Melrose Catering blog, see what is going on for the holiday's, menu ideas and recipes:)

10/25/2011

O.K. everyone here it is the recipe for the Bat Wings in the photo album. Enjoy Them;)

Bat Wings
Serves 12

5 lbs Chicken Wings (you want whole chicken wings)
2 cup Pineapple juice
Juice of 1 orange
1 cup Soy Sauce
1/4 cup Mirin
2 tbs Ginger, minced
4 cloves Garlic
½ cup chopped green onions
1/4 c Brown Sugar
2 t Rice Vinegar
2 t Sesame Oil
1 tbs Thai Chili paste
1 t red pepper flakes
1oz Black food coloring jell

Combine pineapple juice, orange juice, soy sauce, mirin, ginger, garlic, brown sugar, rice vinegar, sesame oil, Thai Chili paste, Red pepper flakes And black food coloring jell. Blend all ingredients until well combined. Place marinade in a large zip lock bag and place chicken wings into bag. Marinate for a minimum of 24 hours but no longer than 48 hours.
Cook the Chicken Wings
Preheat oven to 425° F. Line a sheet pan with parchment paper.
Remove chicken wings from marinade and lay chicken wings in an even layer on lined sheet pan. Brush wings with extra marinade.
Bake for 20 minutes, flip chicken wings over and rotate pan, then bake for another 20 minutes or until chicken wings are cooked all the way threw.
Chicken wings will be a purplish black color. Serve chicken wings with teriyaki sauce with chopped green onion on the side for dipping. This is guaranteed to creep out all your friends

Happy Halloween

10/24/2011

COOKING LESSONS AND PARTIES

Chef Melrose will come to you- whether it be for a hosted affair to educate you and a select number of friends, or simply to provide you with "one on one" instruction. The invaluable knowledge you will gain from lessons with Chef Melrose is sure to leave you feeling not only confident , but "proud" of the results you are sure to achieve in the kitchen. Start preparing delicious and nutricious meals for you and/or your family today! Inquire for more details regarding our cooking :)

10/20/2011

The Holidays are coming up fast! Plan ahead! Buy a gift certificate for a friend or loved one today -

Great for holiday parties, special occasion gatherings, cooking lessons, and more!

Check out the new Gallery on my web site
10/03/2011
Melrose Catering, Personal Chef, Cooking Lessons, Food Delivery

Check out the new Gallery on my web site

Melrose Catering, Food Services, Cooking, Personal Chef, Chef, Catering, Corporate Parties, Special Events, Cooking Lessons, Cooking Parties, Melissa Miller, Melrose, Westlake Village, Thousand Oaks, San Fernando Valley, Ventura, On-Location, Food

10/02/2011

Halloween is coming up fast!! Get ready to plan that creepy menu to scare your friends. I can help check out my Halloween pic's Brains anyone they are YUMMY ;)

09/15/2011
Melrose Catering

Visit us on Yelp! Your feedback is greatly appreciate!! :)

Address

5032 Hunter Valley Ln
Westlake Village, CA
91362

Telephone

(818) 857-2313

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