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Monday, January 25, 2010

Recipe of the Month.......

Portuguese Sausage & Kale Soup


  • 6 ounces kielbasa sausage, sliced
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • 1 teaspoon olive oil
  • 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
  • 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
  • 4 cups low-fat milk
  • 2 large russet potatoes, boiled with skin on and sliced
  • 1 teaspoon dried leaf marjoram, crumbled
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste


Place potatoes in large pot of warm water. Boil rapidly for about 30-40 minutes until you can easily stab with a fork. Remove from heat, drain, let cool and slice in 1/2 to 1 inch think rounds then cut rounds in half. Put aside until ready to add to soup.

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups milk, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the slice potatoes to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes, serve with fresh sourdough bread if desired.

*You can substitute, ground turkey, ground mild or hot Italian sausage or ground beef for the kielbasa.

Wednesday, January 13, 2010

It's a new year....what are your resolutions?

Did your new years resolution involve self-improvement?

Or simply just to take on more hobbies?

Learning how to cook can be a great start and fun at the same time!

Maybe your resolution involved eating healthier? Kill two birds with one stone.....learn how to cook and make healthier meals for yourself!

Don't put it off any longer, Summer will be here before you know it!!

Contact to schedule a private cooking lesson or a private cooking event for your company or for you and your friends today!

Monday, January 4, 2010

Happy New Year!

Hello Fellow Chefs,

Happy New Year!
Hope you have gotten off to a great start in 2010 so far!

This is just a reminder to keep Simmer and Sear in mind for private cooking lessons.

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Please contact Chef Anna at to book your private lesson today!