Slow Down Chef

Starved for Time? You’re in the right place!  Happy New Year 2011, and Welcome to the newly updated Web Site of Personal Chef Richard Douville!

If you’re a busy person who is starved for time, then Slow Down And Eat! offers some Super Culinary Solutions for you!  It doesn’t matter whether you’re a Corporate CEO, an Events Planner, a worried Bride, a Stressed Mom with Family, or simply a Busy Individual, give Chef Richard Douville a call – he’s got plenty of great meals to prepare just for you!

Our recipes are in continuous revision, with the intent of reducing the fats, sodium, sugars, and ca;ories they contain.  We’re also trying to preserve all of the great flavors as well!  We still accommodate Special Diets, most notably Vegetarian, Vegan, and Low-Carb.  The Chef may also prepare for gluten-free diets using wheat-free and gluten-free ingredients (sorry, no baking).

Chef Richard Douville is again teaching classes for Howard County Recreation and Parks, and he has just joined the Adjunct Faculty of CCBC while teaching at several different sites around Baltimore County.  Click on the News & Links Tab for more info.

But teaching is not Chef Richard Douville’s main focus.  He is still working around Central Maryland as a Personal Chef and is still accepting customers for both regular and occasional work:  home meal plans; dinner parties; special events (yes, weddings!); and corporate breakfasts and luncheons.  For a great gift for a favorite individual or a loved one, call the Chef and ask about a customized Gift Certificate 410-206-9991.

Click on ‘Chef’s Services’ and the ‘Menu’ tabs for hundreds of excellent food choices!

UPCOMING SPECIAL OCCASIONS!!!       Seasonal and specialty foods available for all!!!     BOOK YOUR OCCASION TODAY!!!

• Monday, January 17        Rev. Martin Luther King’s BD       BBQ Ribs were his favorite!
• Sunday, February 6         Super Bowl Sunday                         Call for a unique Southwestern Menu
• Sunday, February 14       Valentine’s Day                                Share Sparkling Wine & Chocolate with your lover!
• Tuesday, March 8            Mardi Gras                                       Gumbo, Jambalaya, and King Cake
• Monday, March 14           The Ides of March                          ‘Pi’ Day
• Thursday, March 17        Saint Patrick’s Day                          Not your ordinary corned beef & cabbage
• Tuesday, April 19            Passover                                           Lamb Dinner
• Sunday, April 24              Easter                                               Ham or Lamb Dinner
• Sunday, May 8                 Mothers’ Day                                   Elegant Seafood Supper
• Monday, May 30             Memorial Day                                  Season’s First BBQ

Send me an email and request to be placed on a mailing list! Mailings monthly. richard@slowdownchef.com

Recipe of the Month

GOOD OL’ ALL-AMERICAN HOT DISH CASSEROLE
Plentiful and filling, serves 8 to 10

Compliments of Chef Richard Douville

Serving Size  : 8

• 1-1/2 pounds ground beef
• 2 tablespoons vegetable oil
• 2 cups diced onion
• 2 cups diced celery
• 4 cloves garlic, minced
• 1 can (15-oz) french green beans, reserve liquid
• 1 can (4-oz) mushroom stems and pieces, reserve liquid
• 1 can cream of mushroom soup, undiluted
• 1 can cream of chicken soup, undiluted
• 1 cup of reserved vegetable liquid
• 1 cup of long grain rice
• 3 tablespoons ketchup

Preheat oven to 350°F.  Lightly oil a 9X13 casserole dish.

In a 6 to 8 quart stockpot, heat the two tablespoons oil, then saute the ground beef, onions, celery, and garlic until the meat is no longer pink.  Drain off excess fat if desired.

Mix the remaining ingredients into the ground beef mix:  vegetables, soups, vegetable liquid, rice, and ketchup.  Stir to mix well; the mix will be quite liquid.  Turn into the prepared casserole dish and cover.

Bake, covered at 350°F for 1 hour 15 minutes.  Then turn off the oven, uncover the dish, and allow the dish to hold warm for 15 to 30 minutes.  The top will brown , liquid will be absorbed, and the casserole will be moist.

Serve hot, with a crusty bread and a salad on the side.  This dish stores well in microwavable portions, 3 days in refrigerator, 60 days in the freezer.