NOW OFFERING FEBRUARY & MARCH DISCOUNTS IF YOU BOOK BY END OF MARCH. PLEASE CONTACT US VIA EMAIL TO FIND OUT MORE:

CHEFANNABRINCAT@SIMMERANDSEAR.COM

Congrats! 

You found your way to a happy healthy new year, let's start here!

 Welcome to Simmer and Sear's temporary website for now. We started 2017 with a big crash, a big crash of our website that is! Guess that means we just needed a clean slate. :)

This blog is compiled of 9 years of posts. Simmer and Sear has been in business for 11 years for which our website was 11 years of information, gone. Hello 2017, we are starting fresh!

We offer a multitude of options for cooking lessons, events for any occasion, cooking competitions, catering or just a private chef gig. Please inquire with any culinary need and we can get you started to a happy healthier new year!

Cheers,

Chef Anna

chefannabrincat@simmerandsear.com

 

Fall in Love in the Wine Country - Speed dating dinner- Musical Cutting Boards

Introducing

Musical Cutting Boards - A new tastier approach to speed dating and dinner!

Don't have a date for Valentines Day? 
Come find one in the wine country....

Have you ever wanted to try out speed dating but the thought of 5 minute conversations in a booth with some stranger seemed kind of uninteresting and pointless?

Here's your chance to go offline from the online dating world and try something fun and exciting. Not only will you get to meet other singles(potential life partners) you will get a cooking lesson, eat a great meal, listen to live music and drink good wine all out in the most romantic setting you can get near the bay area, the wine country!

Let's put to rest the old and boring concept of "speed dating" Simmer and Sear brings you "Dinner and Dating", musical cutting boards! A new and innovative approach to dating.

Brief description and concept of the evening:

40 singles - 20 guys and 20 girls - will meet in a romantic setting in the wine country. This setting happens to be the actual chef's home located in Kenwood, Ca. Special guests will include winemakers from nearby wineries.  Wine makers will be present and talk about their wines and you will get to taste exclusive blends that are not even offered in the tasting rooms at the winery itself.   There will be a chocolate tasting and maybe even some bbq aphrodisiac's, oysters!

You will all be preparing your own meal for the evening as an actual hands-on cooking lesson. All the guys will each be at a station and the girls will rotate every 20 minutes, in each of these 20 minutes you will be preparing part of the meal with one of the guys and chatting with them. Live music will be playing, wine will be flowing and you will be cooking outdoors on a beautiful setting in a wooded and sunny canyon situated on a year round running stream.

Come cook, eat, drink and explore the possibilities of love.....

Other important details:

Rules will include things such as: 

No one is allowed to ask for contact info, this takes the uncomfortable feeling of asking someone out that isn't interested out of the evening. 

We will have all attendees contact info and if you think you have found a spark, interest, or love at first sight by the end of the night, we encourage you to email us and tell us who you are interested in and we will pass your info along to the party of interest.

To purchase tickets: Email chefannabrincat@simmerandsear.com

This is an exclusive one time special Valentines Day dinner event.
To qualify see note below*

Space is limited, so reserve your cutting board today!

Valentines Day Dinner and Dating event to be held on:

 Friday February 14th  @ 6pm

*Note: All participants must friend "Chef Anna" on Facebook so you can be screened and qualify to attend the event, add a personal message that you are requesting to attend "Speed Dating Dinner"
Please go to: https://www.facebook.com/simmerandsear

A Taste of France

"A Taste of France"

French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food and recipes is an understanding of France itself.

Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.

This class will be held every Tuesday @ 11am and 6pm

Menu will include such dishes as:

*Salad Lyonaisse ~ Frisee lettuce with bacon, homemade croutons and a poached egg. Topped with a zesty stoneground mustard vinegar dressing

*Traditional French Onion Soup

*Chicken Pillards over a bed of greens and mandarin oranges

*Coq au vin

Please sign up via my on-

line calendar if you have a prepaid voucher:

A Taste of India

"A Taste of India"

One country, more than forty languages and roughly 1600 dialects! India is diverse to say the least and its languages are just one aspect of this diversity. Every state has its own traditions, culture, lifestyle, food…. It is ironic then, that when the rest of the world thinks of Indian food, the one word that comes to most minds is ‘curry’. This is perhaps the greatest understatement ever as ‘curry’ does not begin to sum up the amazing variety that is to be had in Indian cuisine. Not only does every state have its own style of cooking, even individual households differ in their preparation of the same dish. Most have their own secret recipes for the powders and pastes that form the backbone of the dish. What unifies all Indian dishes is the spices that bring them their characteristic fragrance and flavor.

Delicious and healthy too!

While some Indian food is traditionally packed with ingredients like oil and ghee that most of us avoid for health reasons, there is almost no comparison anywhere in the world to the vast variety of fresh fruit and vegetable dishes that form part of its repertoire. As such there is no reason why even the most waistline-conscious among us cannot enjoy good Indian cuisine. The keywords though are ‘in moderation’.

This class will alternate on Wednesday's with other cuisines at 11am and 6pm

Menu will be posted every Tuesday.

Some traditional dishes we will be creating will be:

Chicken Tikka Masala

Indian Spiced Potatoes

Eggplant Curry

Coconut Rice

Lemon Rice

Coconut Curry Chicken

Butter Chicken

and much much more....

Please sign up via my online calendar if you have a pre-paid voucher.

Win a cooking lesson or private dinner for two

Simmer and Sear Raffle


Enter to win a cooking lesson or dinner for two prepared by your own private chef, your choice on the prize!
Both valued at $130

You will be able to book a date to cash in your prize on any available date on the calendar, excluding holidays. To see a description of my private cooking lessons or private chef services click here:
Private Services

Winner will be selected on 2/28/11, contest ends on 2/27/11.

Click here to purchase raffle tickets

(*Suggest purchasing only one raffle ticket for best value*)

Good luck!

Recipe for Love.....

Are you still looking for that perfect Valentines gift?

Taking a private cooking lesson together is both romantic and a fun unique way to "spice" things up! Being able to cook together with ease and comfort is a sure sign of compatibility.......

A kiss for an appetizer
My mouth, your spices
I wanna cook for you
Ecstasy melting this love
Love without seasoning
Desire boiling
Let's taste eternity
Mmmmmmm :)

It's not too late to give the gift of cooking for V-Day. Contact Simmer and Sear today to find out how to purchase a gift certificate and get your recipe for 'Love'!

~Love is in the Air~Recipe of the Month

~Love is in the Air~
Recipe of the Month

Heart-Shaped Polenta Bites with Caramelized Mushrooms

For the polenta:

• 3 cups heavy cream
• 2 cups chicken stock
  
• 1 teaspoon finely ground sea salt, preferably gray salt
• 1/2 teaspoon freshly ground nutmeg
  
• 1 cup polenta
• 1 cup freshly grated Parmesan, plus more for garnish

Directions

Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.

For the mushrooms:

• 3 tablespoons extra-virgin olive oil
• 1/2 pound button, cremini mushrooms, or wild mushrooms cut into quarters
• Finely ground salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 teaspoon finely chopped fresh thyme leaves
• 2 tablespoons fresh lemon juice
• 3/4 cup dry white wine
  
• 2 tablespoons finely chopped Italian parsley leaves, for garnish
  

Directions

Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Keep sauce on the lowest simmer setting.

For the Heartlets:

Make the polenta according to above instructions. Just before the polenta is finished thickening, pour 3/4 of the mushroom sauce into the polenta, stir. Make sure to reserve 1/4 the sauce to pour over the top of each heart. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.

To assemble: Using a 2-inch diameter heart-shaped cookie cutter, cut the polenta into heart shapes, about 24, and place them on a serving platter

Place 1 heart on a plate, place about 1/2 teaspoon of the reserved mushrooms on top of the polenta. Garnish with grated Parmesan. Serve immediately.

Happy Valentines Day!

The Kitchen Consultant!

The Kitchen Consultant:

Do you like to cook but feel like you either don't have the right kitchen supplies or your kitchen is so cluttered and unorganized that it takes all the fun out of cooking? Well, The Kitchen Consultant is here to help! This service provides consulting on what kitchen needs/equipment your kitchen might be missing to make things run more smoothly and cook stress-free. I will go through your entire kitchen and make a list of things I see or don't see that can end any anxiety that you may be having in the kitchen. You want to cook more but every time you try to do so you end up frustrated with not having the proper kitchen necessities. Maybe you have every thing you need to cook stress-free but you just can't find it!! Whip those pots and pans into shape and if you will, let me find your kitchen's "Feng Shui"!
Call 415-335-8831 or email chefanna@simmerandsear.com for pricing and details.

Simmer and Sear in the New York Times!!!!

HOT OFF THE PRESS:

Simmer and Sear featured in the New York Times!!!

http://www.nytimes.com/2010/08/15/fashion/weddings/15WEBFIELD.html?_r=2&scp=3&sq=bachelorette&st=cse

The article starts off mentioning me and Simmer and Sear and the last three paragraphs in the article are quotes from previous clients.

You know you've made it when you get into the New York Times! :)

La Famiglia Foto Files....

La Famiglia Delicatessen ~ The Family Deli in 1979

(click on picture to enlarge)

This is where it all began.....Back in 1979 my Grandmothers Italian Deli in San Ramon, La Famiglia Delicatessen(The Family Deli). From right to left, my grandmother Antoinette, my auntie Yvonne and my auntie Pricislla. I remember eating so much Italian salami when I was a kid! Yummm..(Hadley is my divorced name so my maiden name Brincat is featured in the article, grandma and one aunt kept their maiden names) It is so awesome to still carry on the family food written up in the press 31 years later. :)

The Brown Dog Deli ~ Second Family Deli in Oregon 2002

(click on picture to enlarge)

Second family Italian Deli after my grandmothers in 1979(posted above) The Brown Dog Deli started by my brother in 2002 in Creswell Oregon.....proceeded by more good Italian food from of course, Simmer and Sear!

What's for lunch?

Are you tired of not finding enough "healthy" choices for lunch? If you are like most San Franciscans you eat out at least twice a day, 5 to 6 days a week. Not only are we always looking for something healthy we also want to find something inexpensive as well......

Simmer and Sear wants to make you a healthy, inexpensive lunch and deliver it to your doorstep...Whether you work from home or in an office building let us take the day to day dilemma of finding something healthy and inexpensive for lunch out of your busy and hectic lives.

If you are like most of us who workout everyday, we tend to stress over how hard our next workout has to be because we ended up not being able to find something healthy to eat for lunch. Who has the energy after a long day of work to do an EXTRA hard workout??

So here is your solution: Get your office to order 10 or more lunches at a time and Simmer and Sear will give you MANY healthy and affordable choices for lunch delivered to your doorstep!

Each week we will be offering a new menu to choose from. Lunches start at as little as $5 per person.

If your company orders on a weekly basis, a company credit card can be used for one payment for the whole office or your company can be billed each week.

Or set-up your own Paypal payment system with Simmer and Sear.

Collected cash for payment on delivery is easiest.

Hope to see you at lunch!

Contact chefanna@simmerandsear.com or 415-335-8831 for menu and pricing.

*HOT OFF THE PRESS*

THIS JUST IN:

Simmer and Sear was voted "Most likely to succeed" by Daily Candy, check it out!!
http://www.dailycandy.com/san-francisco/article/82060/Planning-a-Wedding-in-San-Francisco-Spring-2010

Need party rentals? Simmer and Sear has you set up!

Simmer and Sear has you set up!!

Luncheon or Dinner Party Rentals Available:
Do you want to throw a luncheon or dinner party but don't have enough place settings? Or need additional kitchen equipment to cook with? Simmer and Sear has it all!

Dinner plates, salad plates, dessert plates, flatware, serving and cooking utensils, wine glasses, champagne glasses, water glasses, coffee cups, serving platters, bowls of every size, ramekins, specialty cooking equipment such as single gas burners, portable roasting ovens, and much much more!!

Pricing starts at just $0.35 per piece or priced by the set.

Please email chefanna@simmerandsear.com to rent your party today!

Vote for Simmer and Sear, nominated for best cooking classes in SF.....

03/29/2010 Headline News: This just in....Simmer and Sear has been nominated for best cooking classes in San Francisco, cast your vote today at:

http://baylist.sfgate.com/simmer-and-sear/biz/88258

"The Popcorn Experiment"

"The Popcorn Experiment"


Hi, my name is Anna and I am a popcorn addict!

Who doesn't like popcorn?? Not sure if there is anyone on this earth that doesn't like popcorn. I think I gave up microwave popcorn and started only popping real kernels on the stove about 5 years ago. And about 2 years ago I thought, "Hmmmm, I wonder what it would taste like if I tossed in some lemon pepper seasoning with the salt and oil?" Can you say, YUMMMM!!

Recently, with the creative mind of my boyfriend and myself, we have started experimenting with all kinds of flavors. Who knew that popcorn didn't need to be just the standard salt, butter or caramel corn.

Due to my "popcorn addiction" I also found out that if you do not have access to a stove you can also make microwave popcorn without it being "microwave" popcorn....

I have decided to share all of these discoveries with you via "The Popcorn Experiment"!

I am going to start with the recipes I have tried thus far, tell you how to pop fresh kernels in the microwave without it being "microwave" popcorn and have vowed to try a new ingredient each time I pop fresh corn and report back to you!

Latest Experiment:
Mustard & Hot Sauce Popcorn
Ingredients
2 tablespoons of peanut oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of sea salt
1 tablespoon of mustard(dijon or yellow)
1 teaspoon of hot sauce
Preparation
Place peanut oil, mustard and hot sauce in large stock pot, coat the bottom of the pot evenly. You can use a wooden spoon to mix and tilt the pot back and forth to coat the bottom. Add TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.
Enjoy!

Original Recipe:
Lemon-Pepper Popcorn
Ingredients
2 tablespoons of extra-virgin olive oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of salt
1 tablespoon of lemon-pepper(use *Lawry's if possible)
Preparation
Place olive oil and TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt and lemon-pepper. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.

Additional flavors thus far:

*Lemon Pepper & Parmesan Popcorn(use lemon pepper recipe as above, add 1/2 cup of shredded parmesan cheese to the finished popcorn and shake.

*Fennel & Salt Popcorn(use above recipe but replace lemon pepper with 1 tablespoon of fennel seeds and 1 tablespoon of Lawry's Seasoning Salt)

*Peanut Oil Popcorn(use above recipe but replace the extra-virgin olive oil with Peanut Oil and only use salt, no other seasoning)

"Microwave Popcorn" that's NOT microwave
Two ways to do:
1. Use a glass bowl that has a lid to it, add all ingredients, mix well and place in micro for 5 minutes or until you hear the popping slow WAY down.

2. Take a brown paper bag, like the size of a lunch bag or a medium size grocery store bag without handles: Place all ingredients in bag, fold and scotch tape it closed. Place in micro for 5 minutes or until you hear the popping slow WAY down.

Tune in next time to see what the mystery ingredient shall be............

The Art of Making Soup

The Art Of Making Soup ~ Soup Series Class
Tuesday February 23rd @ 6:00pm
Venue: TBD

Soup can be anything you want it to be - quick, hearty, light - and once you master the basics, you can experiment endlessly with your favorite vegetables, beans, and meats to make tasty meals in no time. Cooking homemade soup can be easy and makes wonderfully satisfying meals!

In this "soup series" class you will be learning the six secrets to making simple & savory soups. Learn about soup thickeners, how to make a soup stock, what the five staple ingredients are to starting any great soup and much more.....

*The next class in this series will be stews.

Please email chefanna@simmerandsear.com for more information and to register today!

Recipe of the Month.......

Portuguese Sausage & Kale Soup

Ingredients

• 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
  

Directions

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.

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 chefanna@simmerandsear.com to schedule a private cooking lesson or a private cooking event for your company or for you and your friends today!

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.

Click this link for more information: http://www.simmerandsear.com/Catering_Private_LeServices.html

or

Please contact Chef Anna at chefanna@simmerandsear.com to book your private lesson today!

Cheers!