Chef Vanessa Bathfield      Phone: (310) 479-7038  Cell: (310) 779-6573                           © 2006 Truman Bathfield Inc.

Personal Chef and Catering Services

Chef Vanessa Bathfield

Mini-Kobe beef burgers

Ingredients:

1 pound of ground Kobe beef

Gray salt

Garlic

Crumbled gorgonzola cheese

Brioche buns

 

Method:

In a mixing bowl work together the beef, gray salt and finely chopped garlic.  Form into walnut sized balls.

In a hot pan add olive oil, and sear the Kobe beef very briefly.  Kobe beef is so delicious it can be eaten raw, so DO NOT over cook these burgers.  

Toast the brioche buns.  Place the burgers onto the brioche buns with a little gorgonzola cheese to melt on the warm burgers.  

Serves 8

 

Melon, mint and feta cheese bites

Ingredients:

½ Honeydew melon – diced into ¼ inch cubes

¼ cup Mint leaves – finely cup

¼ cup Feta cheese crumbles

Pepper

 

Methods:

In a bowl, mix all ingredients together and add a small amount freshly ground pepper.

To serve I recommend using small Chinese soup spoons.  You can buy plastic ones at Surfas very inexpensively.  Place 1 tablespoon of the melon mixture onto each spoon and layout onto a platter.

Serves 8

 

Caramelized onion and gorgonzola tartlets

Ingredients:

Mini-tartlets savory shells – purchased at Surfas

1 tablespoon butter

1 onion

1 teaspoon Nutmeg

½ teaspoon Cinnamon

2 eggs

½ cup cream

salt and pepper

Crumbled gorgonzola

 

Method:

Heat oven to 350 F.

In a shallow pan melt butter.  Add onions, nutmeg and cinnamon and caramelize onions on low heat.  Once golden brown remove from heat and let cool.

In a small bowl, whisk egg and stir in cream.

Layout pastry shells onto a baking tray.

In each tray place a small amount of caramelized onion and gorgonzola.

Add in a small amount of the egg/cream mixture until each shell is 3/4s full.

Bake in oven for 12-15 minutes until egg has cooked.

These can be served warm or cold.

Serves 8

 

 

 

 

Artisan cheese platter with champagne grapes

Ingredients:

Cheese selection of your choice

The best cheese selections use at least one cows milk, goats milk and sheep milk cheese.  Choose your favorites selection and don’t be afraid to experiment.  Going to cheese tasting such as those held by Surfas or the Cheese Store will expand your horizons.

Champagne grapes – the very tiny grape or fresh seedless grapes (red or green)

Good quality crackers such as Water crackers

 

Fill a platter with 3-4 different cheeses.  Place each cheese facing out to make it easier for your guests to sample.  Place the grapes in and around each cheese and have crackers on the side available.

 

 

Beverage suggestions

Champagne - Perrier Jouet (a fav)

 

Pomegranate Martini

Passion fruit Martinis