After returning from her fabulous foodie trip in Detroit, Chef Amy of A Cut Above Catering was inspired to cook a few Coney Dogs today!
She also made a little something for those with health in mind as well, preparing Vegan Mediterranean Toast with Beet Hummus and Baklava for dessert.
Beet Hummus
Ingredients:
- 1/4 cup cooked, peeled and diced beet
- 1 1/2 cup cooked chickpeas, drained and rinsed.
- 1/4 cup well-stirred tahini
- 2 tbsp extra virgin olive oil
- 1-2 large cloves garlic, minced to taste
- zest of one lemon
- 1/2 tsp ground cumin
- 1/4 cup lemon juice
- 3/4 tsp sea salt or to taste
- 2 tbsp water or more to obtain desired consistency
Directions:
- In your food processor with the “S” blade, combines tahini, water, olive oil, cumin, salt, garlic lemon zest and lemon juice to a food processor. Pulse until smooth.
- Scrape down the sides of the food processor and add in the chickpeas and cooked beet. Run for 2 minutes minutes. Stop. Scrape down sides of the bowl. Run for an additional 2 minutes or until hummus is very smooth. If needed, add an additional tablespoon of water to obtain your desired consistency.
- Taste and season with additional salt, minced garlic, cumin, and/or lemon juice if desired.
- Enjoy. Garnish with a drizzle of olive oil or a little black pepper if desired. See above for pairing ideas. Store leftovers in an air tight container in fridge for 4-5 days
You can learn to cook from Chef Amy at her upcoming cooking class on Thursday, July 21. Click here for tickets.
For more from Chef Amy, click here.
It’s all about lemons today in the “Life.Style.Live!” kitchen!
Chef Amy joined us Thursday to prepare Lemon Ricotta Spaghetti with Shrimp along with Limoncello Spritzers! She also used some of Hotel Tango’s Limoncello in the drinks.
Chef Amy also filled us in on all of the benefits of Lemons and played a fun game with the hosts to see who could fill up a container with lemon juice the fastest.
Chef Amy’s next cooking class has the theme, “Barbeque & Bourbon.” It’s happening on Thursday, June, 23.
For more information visit, acutabovecatering.com.
You can find more from all of today’s “Life.Style.Live!” guests at the links below:
Chef Amy – A Cut Above Catering
Cooking Class
Vaudeville Revue of 2022
Wicker Works of Brownsburg
Stand Up For Damar – Comedy Show
NASA Hubble Telescope
nasa.gov/mission_pages/hubble/main/index.html
Country Music Singer Avery Anna
You can find more from all of today’s “Life.Style.Live!” guests at the links below:
Chef Amy – A Cut Above Catering
Farm to Table class on 4/21
eventbrite.com/e/fresh-farm-to-table-instructional-cooking-class-tickets-169525163327
Silly Safaris – Owls
Disney Princesses Concert
Erin Brockovich interview
The cooking class is in session with Chef Amy von Eiff, owner/executive chef of A Cut Above Catering!
Today she taught us how to make Gnocchi with a brown butter sage sauce, and George was her student. Watch the video above to see how she did.
A Cut Above Catering is offering gift certificates, upcoming class tickets, New Year’s packages and virtual cooking classes with Santa.
For more information visit, ACutAboveCatering.com.
The competition is on between Amber & Randy! Watch to see who Santa deemed the winner of their plate design competition.
Chef Amy von Eiff of A Cut Above Catering put them up against each other after making her Mini Beef Wellingtons with a Cranberry Horseradish Sauce Recipe.
A Cut Above Catering is offering gift certificates, upcoming class tickets, New Year’s packages and virtual cooking classes with Santa.
For more information visit, ACutAboveCatering.com.
Did somebody say spice? Chef Amy of A Cut Above Catering joined us in the Indy Style kitchen today making Shrimp Mofongo.
Pavel Polanco-Safadit of the band Pavel & Direct Contact was also there for the fun. You have to watch the video below to see how him and the group played their Latin jazz music during the second segment, inspiring everyone in the kitchen to dance!
Camarofongo Recipe (Shrimp Mofongo)
Ingredients:
Seafood
- 1 Shrimp cooked with this recipe
Produce
- 8 Garlic cloves
- 4 Plantain, unripe
Baking & Spices
- 1 1/2 tsp Salt
Oils & Vinegars
- 1/3 cup Olive oil
For more information visit:
This is one of the few times where you shouldn’t be afraid if your pan is on fire! Chef Amy von Eiff of A Cut Above Catering joined us today to demonstrate how to make Flaming Saganaki Cheese. She also made a Greek version of Shrimp Scampi, and filled us in on her themed dinners for corporate events.
For more information visit, ACutAboveCatering.com.
Have you ever used fruit in your pasta? How about pineapples? Well Chef Amy von Eiff, owner & executive chef at A Cut Above Catering, gave us a taste of it today, with a recipe you may want to try!
Today, she gave us her unique take on picnics and pasta salad, inspired by her partnership with symphony on the Prairie, an outdoor musical entertainment event including sound from classical symphony to the classics of rock and roll.
A Cut Above Catering is now recognized as a successful, woman-owned business enterprise. It has received its national certification as a Women Owned Business (WBE from the Great Lakes Women’s Business Council, a regional certifying partner of the Women’s Business Enterprise National Council (WBENC). WBENC’s national standard of certification requires a meticulous process. WBENC’s national standard of certification requires a meticulous process.
Check out their website to see how can purchase Cooking Class Gift Certificates which include: 2-hours of culinary training, and a 3 course chef-prepared gourmet meal!
For more from Chef Amy, visit the links below:
- Gift Certificates: Acutabovecatering.com/gift-certificates
- Cooking Classes: Acutabovecatering.com/class-schedule
- Website: ACutAboveCatering.com
- Facebook: Facebook.com/CaterCutAbove
- Company Instagram: Instagram.com/acutabovecatering
- Chef Amy’s Instagram: Instagram.com/thechefamy
Have you ever seen a beautifully set up Charcuterie board and wondered, “How can I do that?” Well, Amy von Eiff, owner & executive joined us today to share everything you need to know about how to make your own.
All of Chef Amy’s cooking classes are currently sold out through June 4th, but if you know someone who wants to attend her other upcoming classes, she also has gift certificates for them which include, 2 hours of culinary training and a 3 course chef-prepared gourmet meal.
For more from Chef Amy, visit the links below.
- Gift Certificates: Acutabovecatering.com/gift-certificates
- Cooking Classes: Acutabovecatering.com/class-schedule
- Website: ACutAboveCatering.com
- Facebook: Facebook.com/CaterCutAbove
- Company Instagram: Instagram.com/acutabovecatering
- Chef Amy’s Instagram: Instagram.com/thechefamy