Chef Dean Chambers introduced this incredible appetizer at a private event, and it is an absolute winner for an elegant start to your dinner party.  The trick to slicing the tenderloin extra thin is to partially freeze it for about an hour prior to cutting it with a very sharp chef’s knife.

Makes about 8 – 10 servings

Ingredients:

• 4- 8oz frozen beef tenderloin
• 1 bunch of arugula
• 1 package capers

Aioli:

• 2 extra large egg yolks
• 1 tablespoon Dijon mustard
• 3 tablespoons minced garlic
• Lemon juice
• 5 cups olive oil
• Lemon zest
• Salt
• White pepper

Croutons:

• ½ loaf of French bread
• 1 cup Parmesan cheese
• 1 cup blue cheese crumbles
• Olive oil

Method:

1. Preheat oven to 350 degrees
2. Cut French break into small cubes
3. Place cubes in a ziplock bag or bowl
4. Pour oil, Parmesan, and blue cheese onto the bread crumbs
5. Mix well
6. Place on a greased baking sheet
7. Bake until dry, approximately 15 min
8. In a small mixing bowl or food processor, mix eggs, mustard, garlic, lemon juice.
9. Using an immersion blender, or the metal blade mix the ingredients, slowly adding the oil until they create a mayonnaise-like consistency.
10. Add the zest, salt pepper to taste
11. Place the mixture in a squirt bottle or ziplock bag.
12. Chill until ready to serve.
13. Slice the frozen tenderloin into thin slivers and place on serving platter
14. Squirt aioli lightly on the beef, drawing a line through each slice of meat
15. Add a couple capers to each slice, on top of the aioli
16. Top with arugula
17. Smash croutons into crumbs and add to the top of the arugula
18. Finish with some lemon juice before serving.

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Looking for a fun and unusual way to connect with your friends, family, or coworkers?  We’ve got you covered!

Freda’s Kitchen is best at:

• Making memories with friends and family
• Team building with our Iron Chef-style competitions
• Girl’s getaways, bachelor/bachelorette parties, birthday parties
• Creating the perfect event for clients or partners

You don’t need to be a good cook or even know how to boil water; we’ll make sure you feel comfortable in the kitchen.

Don’t have a kitchen? We can book one for you at one of our partner kitchens!

Check out our selection of memorable cooking experiences, or create one of your own!

Private Group Events 

Corporate Cooking Experiences 

 Iron Chef-style Competitions

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Chef Uyen Pham led a lively group of Pho lovers on how to make this favorite Vietnamese dish the authentic way. The always beautiful TippingT was the venue on September 29 for this intimate look at not only how to make Pho, but the story behind it.  Chef Pham shared that Pho is a breakfast food in Vietnam, and demonstrated the various spices that go into the mystical broth.  We talked about the best places in Austin to get ingredients, too!

Everyone joined in preparing the ingredients to complete the dish, as well as a typical Vietnamese dessert with lentils, coconut and sugar.  

Afterwards, Chef and the group dined together and connected over their love of Asian cuisines.  All in all, it was a beautiful and educational evening.  Everyone left with tummies full, recipes, and some broth to take home.

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Katie Gibson, baker extraordinaire, led a group of awesome kids during our Kiddos Who Cook Summer Camp at Wilson AC and Appliances. The kids LOVED this recipe for scones. We thought we’d share it with you to enjoy.

Buttermilk Scones

Ingredients:

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• ½ tsp. baking soda
• 1 Tbsp. sugar
• 6 Tbsp. butter (cold)
• ½ cup buttermilk
• Lightly Beaten Egg

Method:

1. Set your oven to 425°.
2. Sift the flour, baking powder, salt, and baking soda together.
3. Add the sugar and mix well.
4. Using a pastry cutter, cut in the butter until the mixture resembles cornmeal.
5. Make a well in the center and pour in the buttermilk.
6. Mix with a fork until it clings together and is slightly sticky, but don’t over mix it.
7. Turn the dough onto a floured surface and form a circle 6 to 8 inches in diameter and about an inch thick. For tender scones, handle the dough as little as possible.
8. Cut the circle into wedges and place the scones on an ungreased cookie sheet making sure the scones do not touch.
9. Brush the beaten egg on the tops for shiny, golden brown scones and then bake for 10 to 15 minutes.

Berry Sauce

Ingredients:

• 116 oz. bag of frozen mixed berries
• ¾ cup water
• ¾ cup sugar, honey or turbinado
• 2 Tbsp. cornstarch
• 1 lemon, use 2 Tbsp. lemon juice and the zest of the lemon

Method:

1. In a heavy saucepan combine water, sugar, cornstarch, lemon juice and lemon zest. Mix the ingredients until dissolved.
2. Turn on the stove to medium, add the frozen berries and stir well.
3. Cook, stirring often, until the mixture comes to a boil. Lower the heat to medium low and, while you continue to stir, allow the mixture to simmer gently for approximately 20 minutes until slightly thickened.
4. Remove from heat and allow it to cool a little.
5. Pour the sauce over the individual scones.

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Create a magical foodie experience just for you!

Imagine an intimate evening of cooking together with one of our amazing chefs, then popping the question!  We can make it happen.  We are experts at creating magical experiences!

It could be just the two of you or a group of friends and family.  We have the perfect venues, can create fully customized menus, and coordinate all the extras including flowers, photographers, or even balloon installations!  

We are here to make your extra special occasion absolutely incredible!  Just give us a shout!

Happy November, everyone!  I’d like to share with you a favorite fall dish that my babcia, Freda, used to make. It’s a staple in many Polish homes, and it’s pronounced  “Gowumpkey”. I still remember coming home from school with the heavenly smell of this stuffed cabbage cooking in the oven.  It’s simple to make and delicious!

Ingredients:

• 1 large head of cabbage
• 1-1/2 lbs. ground beef
• 1 lb. ground pork
• 1 cup rice
• 1 large onion, chopped
• 4 Tbsp. unsalted butter
• 1 tsp. Worcestershire sauce
• 2 large eggs, beaten
• Salt and Pepper to taste
• 1 tsp. paprika (or to taste)
• 1 – 28 oz. can whole tomatoes with juice
• 2 cans condensed tomato soup

Method:

1. Preheat the oven to 325 degrees.
2. Bring large pot to boil, then down to simmer.

Prepare Cabbage:

1. Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.
2. Let leaves cool slightly.
3. With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf.  Lay the leaf down flat and keep your knife horizontal to slice off the thick part of the leaf.
4. Continue simmering the cabbage and removing leaves.
5. Any leaves that cannot be used at the end, reserve for later.
6. Reserve cooking water.

Prepare Filling:

1. Saute onions in 4 Tbsp. butter until golden.
2. Parboil 1 cup of rice in 1 cup of water with 1 tsp. salt for about 7-8 minutes and let cool.
3. Mix ground meats with sauteed onions. 
4. Add Worcestershire, salt and pepper and paprika. 
5. Beat eggs with a fork.
6. Add cooled rice and beaten eggs and mix well. 

Create the cabbage rolls:

1. Depending how big the leaves are, place about 1/2 cup of filling towards the end of the cabbage leaf.
2. Roll leaf up and over meat, fold in both sides and continue to roll into a bundle.
3. If there is any meat leftover, just form them into meatballs and add to the lasagna pan. 
4. Add any leftover cabbage leaves to the bottom of the pan.
5. Blend whole tomatoes with 2 cups reserved cooking liquid from the cabbage. 
6. Add the tomato soup. 
7. Pour the tomato soup over the cabbage. 
8. Bake at 325 degrees F. covered, for 2 – 2.5 hours.

Smacznego!!!

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Thai food can have a lot of heat. That’s why desserts are often made to cool down your mouth after a delicious Thai meal. Mimi Chaihuadjaroen often serves this yummy treat at the end of her cooking classes. Mangoes are in season, so this is the perfect time to try this recipe.

Ingredients:

• 3 Cups of Cooked Sticky rice 
• 3 Mangoes 
• 2 Cups of Coconut milk
• 2 tbsp Sugar
• 2 tbsp Salt

Method:

1. Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear. Let soak in water for at least 4 hours or     overnight. 
2. Drain the rice very well and steam the rice for 25-30 minutes.
3. While the rice is cooking, put the coconut milk, sugar, and salt in a pot. Cook, stirring, until the sugar is completely dissolved. Keep warm.
4. Heat the coconut milk in a pot over medium heat. 
5. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.
6. Add sugar and salt. Remove from heat. 
7. Pour 3/4 of the hot coconut milk over the hot stickyrice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. 
8. Spoon the rest of the coconut milk on top of the riceat serving time with cut sweet 

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Your group will be led by one of our talented home cooks or chefs in a cultural exchange, developing new skills, while taking a deep dive into a different culture through food. Learn how to make Pho, dive into Paella, or cut your own hand-made pasta.

After the hands-on experience, everyone will dine together, sharing the satisfaction of creating a new cuisine and discovering secrets to an unexplored culture.

Each event is unique to your goals and budget.  We can create simple events in a home kitchen or use one of our partner kitchens in the Austin area. 

This event is perfect for groups of 8-15. If you have a larger group, consider our fun Iron Chef style event competitions.

Each cooking experience offers:

• Intimate small group classes and hands-on learning.
• Authentic ethnic foods, taught by international chefs and home cooks who love to share their cuisines and stories. 
• Four courses of some of the best food you will ever eat!
• Fully-customized menus, incorporating food restrictions.
• Everyone takes home a recipe book so that you can recreate the magic at home!
• You don’t do any dishes or clean up your kitchen. We bring everything, including the cookware and groceries.  Your dishes will be loaded, and your kitchen will be spotless when we are done.
• We specialize in multi-generational cooking.  Kids are welcome!

Let us create a spectacular event for you!

This is one of Chef Dean Chambers’ favorite summer salads! The fresh vegetables mixed with crunchy ciabatta bread, bathed in red wine vinaigrette are a delightful side for any barbeque.Make sure you dry out your bread in the oven to give it a chance to absorb the dressing without getting too soggy!

Ingredients (Makes 8 servings):

• Ciabatta bread, cut up to make 6 cups of bite size cubes
• 10 tablespoons olive oil, divided
• 2 lbs of sweet cherry tomatoes
• 1 cucumber
• Kosher salt
• 1 small shallot, minced (about 2 tablespoons)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon dijon mustard
• 2 tablespoons red wine vinegar
• Freshly ground black pepper
• 1/2 cup packed basil leaves, roughly chopped
• 1 can of cannellini beans
• ½ cup parmesan cheese (divided)
• Bite size fresh mozzarella (optional)

Method:1. Preheat oven to 350°F and adjust rack to center position.2. Cut ciabatta bread into bite size cubes.3. Place them in a large bowl and mix with 2 tablespoons of olive oil, a tsp of salt, freshly ground pepper, and a ¼ cup of parmesan.4. Transfer to a rimmed baking sheet.5. Bake until firm but not browned, about 15 minutes.6. Remove from oven and let cool.7. Wash and cut tomatoes in half.8. Cut the cucumber into small pieces.9. In a small bowl, add shallot, garlic, mustard, and vinegar.10. Whisk and drizzle ½ cup olive oil.11. Add salt and pepper to taste12. Combine bread, tomatoes, cucumber, cannellini beans, and mozzarella to a large bowl.13. Add dressing and basil leaves.14. Toss gently to coat.

15. Let sit 30 minutes before serving.

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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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Austin Pho-Natics Get Lesson on Authenticity

Chef Uyen Pham led a lively group of Pho lovers on how to make this favorite Vietnamese dish the authentic way. The always beautiful TippingT was the venue on September 29 for this intimate look at not only how to make Pho, but the story behind it.  Chef Pham shared that Pho is a breakfast food in Vietnam, and demonstrated the various spices that go into the mystical broth.  We talked about the best places in Austin to get ingredients, too!

Everyone joined in preparing the ingredients to complete the dish, as well as a typical Vietnamese dessert with lentils,…

Read the article →

Freda’s Kitchen Christens New Miele Kitchen at Wilson’s Grand Opening

Chef Uyen Pham rocked the Miele kitchen at Wilson AC & Appliance’s grand opening Wednesday night in Dripping Springs!  She and her two assistants, Yukon and Sandra, served up over 300 samplings of Asian delights to the crowd.

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