Freda's Kitchen Blog – Page 2
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The weather is cooling down, so now it’s time to make some hearty Bolognese. This recipe comes from Chef Daniele, who hails from Florence, Italy. Make plenty and freeze some for a cold winter’s day
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- Tags: Italian food Recipe
I’ve been using this delicious stuffing recipe for a few years now, after I adapted it from one that I found in one of my cookbooks. It’s easy and flavorful, the perfect compliment to your holiday turkey.
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Mimi Chaihuadjaroen is an incredible Thai cook, and her recipe for vegetarian Pad Thai is just the right dish to make after a busy day at work. Enjoy!
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Chef Daniele made this delicious Spanish tapas dish with the kids at our summer camp, and they LOVED them! Get your kids in the kitchen and whip up some to eat while you watch football.
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Fire up the grill and try this authentic Chinese recipe to make your chicken wings zing, courtesy of Maggie Zhu, author of the Omnivores Cookbook.
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- Tags: Asian cuisine Recipe
People ask, “Who is Freda?” She’s my babcia! She lived an incredible life. Sent to labor camps in Siberia at the age of 15, she was one of 700,000 Polish people affected by the Russian/German alliance in 1939. Learn more about this incredible woman and why she inspires every Freda’s Kitchen event.
Celebrate Independence Day with this easy recipe for yummy cheesecake with all the colors of the holiday. It has a little bit of white chocolate to make it especially decadent.
It’s summertime, which means an abundance of hot temperatures, cucumbers and tomatoes. Time to make a classic Andalusian dish that incorporates the fresh produce of the season, chilled, and served as a hot afternoon treat.
We made this delicious sauce last week at the Hill Country Casita’s and it was absolutely delicious! Chef Daniele’s creation reminded me of my trip to the Amalfi Coast a couple years ago. It was light, flavorful, and so easy to make! Buon Appetito!
We are thrilled that this prestigious magazine is sharing information about the fun corporate team building services we offer at Freda’s Kitchen!
My oh my! It’s been a busy couple months since the beginning of the year. What’s new? We only offer full customized private events; no more pop-up events means you choose the chef, the menu, and we come to you! We’ve partnered with some incredible people to bring some of the most unique events in Austin. 
Founder, Michell Huber, loves this Caribbean-inspired pork dish. It’s light, juicy, and absolutely delicious! Perfect for a hot summer day! Serve over white or brown rice. Ingredients: 1.5 – 2lb pork tenderloin 1.5 tablespoons Caribbean jerk seasoning – salt free 1 tablespoon kosher salt 8 sliced rings of fresh pineapple 1 red onion, cut in rings ½ cup chopped fresh cilantro 3 tablespoons extra virgin olive oil 2 limes Method: Preheat grill to medium Mix the jerk seasoning and ½ tablespoon salt in a small bowl. Rub the mixture evenly over the pork. Add cooking spray to the grill rack. Add pork to grill. Grill about 16 – 18 minutes or until the thermometer registers 145 degrees, turning to grill…
Chef Uyen Pham holds a Master’s degree in education and taught at the collegiate level for nearly a decade before pursuing her culinary career. She graduated at the top of her class from the Culinary Institute of America. Chef Pham was born in Saigon and specializes in Asian and European cuisine and has worked in some of NYC’s finest restaurants for Danny Meyer, Alfred Portale, Anita Lo, and Andrew Carmellini. She taught at Whole Foods Culinary Center and Central Market Cooking School for 4 years, has done pop-up dinners for Dinner Lab, and was a judge for the Food Network’s show All Star Academy. Since 2011, she has been a culinary instructor at the Auguste Escoffier School of Culinary Arts….
We were thrilled to provide an authentic Indian dinner for the silent auction at the 2016 Pound House Heritage Gala. Our event sold for $1,200 to a well known local celebrity! We can’t wait to cook together! We had a great time supporting PAWs at “Dinner by the Bite” at Wilson’s AC and Appliances on May 5! Foodies were lined up to enjoy tastings made by Chef Dean Chambers and Donnie Stroud. Mouths were watering while eating Braised Beef Short Ribs with Creamy Gruyere Polenta, Sauteed Mussels in White Wine with Garlic, Basil, Lemon Butter and Crisp Capers, and Rustic Tuscan Panzanella. [powr-image-slider id=cc27c281_1463421884479]
Happy April! This month’s recipe comes from Sunita Bhatnagar. It is one of her family favorites, and we have enjoyed making it for several clients. The chicken is extra tender, and the delicious aromas are sure to fill your kitchen! Ingredients For Chicken: I tray of boneless skinless chicken thighs Ginger garlic paste – 1 ½ tsp Jalapeno – 1 Cilantro Lime Juice – 2 tsp Yogurt – 1 ½ cups Sour cream – ½ cup Chille powder / paprika Garam masala – Indian spice mix Oil – 2 tsp Salt to taste Method: In a food processor, combine ginger, garlic, chille, lime, oil, salt and spices. Grind it and add yogurt and sour cream and process till smooth. Marinate…