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Scratch Catering Services Helps Decorate the White House for the Holidays

David Bondarchuck — Wed, 30 Nov 2011 12:57:38 GMT

Scratch Catering Services

From Homeless to The White House

Local caterer accepted to decorate "The People's House" for the holidays

David Bondarchuck owner of Scratch Catering Services has been tapped to Decorate The People’s House this Holiday Season. A 3rd generation native to Colorado, Bondarchuck was Homeless at age 16, and was staying at the youth Gemini Homeless Shelter near Colfax and Simms. Without money or many options Bondarchuck spent hours in the Denver Public Library, where cooking and lifestyle books sparked his interest and passion for entertaining.

Bondarchuck graduated High School in Greeley in 2001, and continued to autodidactically learn the techniques of cooking, baking, and decorating. Bondarchuck developed the skills to begin catering professionally and formed his business in 2007. His love for making things beautiful extends beyond plating foods and writing recipes, and into decorating.

Bondarchuck’s application process to become a Holiday White House decorator began in November of 2009, and this past September he was accepted and confirmed. On Thursday evening Bondarchuck was given the assignment of completing the Red Room along side the White House resident florist.

In 2009, Scratch Catering Services Partnered with Sunflower Farmers Market, and created Everyday Gourmet, a in-store demo of all new recipes written by Bondarchuck, using Seasonal ingredients. "Everyday Gourmet", allowed customers to sample the recipe, and then head home to create a meal which was 1.) Ready in under 40 minutes, 2.) Cost less than $10, 3.) Feed a family of 4-6 people and, 4.) Made from Scratch.

Today, Scratch Catering Services continues to specialize in making customized menus of artisan foods with wholesome ingredients, all from Scratch without the addition of Chemicals, or Preservatives. With event planning Scratch Catering Services takes the ordinary to extraordinary. Including decorating, event coordination, floral arrangements, and more.

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To schedule an interview or photo-shoot, please call 303-437-2302, or send an email to ScratchCatering@hotmail.com. Interviews will be set up at the home of David Bondarchuck, to allow for photos of his home’s interior holiday decorations of what was submitted for review to the White House, prior to acceptance. Photos from the White House project will be available at the discretion of the secret service, and upon completion of this years decorating effort.

Holiday Scratch-Baked Treats!

David Bondarchuck — Sat, 29 Oct 2011 03:20:46 GMT

Scratch Catering Services

Presents: Holiday Cookies

Gingerbread Snowflakes: $36 per dozen

Like in nature these works of art are truly show-stoppers. Sculpted from a vintage 7-inch copper cookie cutter, these gems are then decorated with piped royal icing and an array of glistening sugars and dragees...Amazing, who ever said size isn’t everything, never had one of these!

Giant Chocolate Chip Cookies: $24 per Dozen

These aren’t your “all-purpose” Chocolate Chip Cookies. The key to their goodness is the rule of two; two different chocolates, two unexpected flours, two of the best sugars, all combined to create a delicious blend of what else? Chocolate heaven!

Lemon-Iced Cranberry Oatmeal: $24 per dozen

Stop! Hold the raisins. These over-sized seasonal iced oatmeal cookies satisfy both the hungriest of eyes and cravings. With dried cranberry’s. Drizzled with a lemon-infused royal icing.

Over-sized White Chocolate Ginger Snaps: $24 per Dozen

These huge cookies are crisp yet chewy and filled with premium white chocolate chips, then before baking, the balls of this dough are rolled in sanding sugar. So when their through baking they shimmer like the sunlight hitting the snow, the morning after the a fresh dusting.

Glazed, Frosted, Sprinkled, or Iced

www.ScratchCateringServcies.com

Can help you check everyone off your list!

Now Accepting Orders for Holiday Parties, Gifts, Office Swaps, and Gatherings

Scratch Catering Services

Presents: Holiday Pies

Make this Holiday Season Simple: Order our artisan prepared Preserves, Cookies, and festive Pies for your celebration, conveniently delivered right to your door. Go ahead, create a new tradition, and take all the credit for an amazing all artisan prepared addition to your meal, only from Scratch Catering Services!

Pies: (Full Butter Pate Brisee) $20 per Pie Includes Delivery

Pumpkin: This Pumpkin Pie forgets the can, We roast our very own garden grown organic sugar pumpkin flesh fresh, to create a pureed base which can only be from Scratch! This pie is baked with a 8 inch Pate Brisee "Tom" Turkey Shape baked into the top of this spectacular addition to your Holiday table.

(Includes a recipe card for Scratch’s Bourbon whipped cream & Perfect Pie Serving Tips)

Sweet Potato: There is a difference between Yams and Sweet Potatoes! This pie is dense but not overtly sweet, if your looking for a traditional southern alternative to the classic Pumpkin Pie, this one takes the cake... I mean Pie!

(Includes a recipe card for Scratch’s Bourbon whipped cream & Perfect Pie Serving Tips)

Pecan: This amazing southern tradition is sweet and doesn’t skimp on the nuts! We use whole beautiful Pecans to adorn the top and crushed pecans beneath... Heaven!(Includes a recipe card for Scratch’s Light Rum whipped cream & Perfect Pie Serving Tips)

*Order this option with a jar of our Amish Caramel Sauce, to make it an instant classic!

Dutch Apple: With a unique mixture of seasonal organic apple varieties and a well blended Cinnamon Sugar-Buttery crumbed top who could go wrong?

(Includes Perfect Pie Serving Tips)

*Order this option with a jar of our Amish Caramel Sauce, to make it an instant classic!

Artisan Preserves: $8 each (Minimum order of 1 pie for Delivery)

Brandied-Cranberry Sauce- Canned Cranberry Sauce-Are you kidding? Our Variation goes like this... Whole Fresh Cranberries slow roasted in pure Cane Sugar and then the pan is de-glazed with aged oak-barrel Brandy. Preserved in a wide mouth pint sized jar.

(Includes a recipe for Scratch’s Perfect Turkey Sandwich)

Orange-Cranberry Sauce- A more simple version... Whole Fresh Cranberries slow roasted in pure Cane Sugar and Orange Zest, the pan is then de-glazed with Hand-Squeezed Orange Juice, and Preserved in a wide mouth pint sized jar.

(Includes a recipe for Scratch’s Perfect Turkey Sandwich)

Amish Caramel Sauce- Heavy Cream, Un-Salted Butter, and Sugar? Yep thats it! Perfect for drizzling on our Pecan, and or Dutch Apple Pie varieties, also goes great atop ice cream for a delicious dessert alternative! This artisan addition is packaged in a wide mouth pint sized jar.

“Make it simple, make it from Scratch”

We’re a Local, Full Service Catering Company, providing full Event Planning, Floral Arrangements, Artisan Prepared Foods and so much more visit us at:

www.ScratchCateringServices.com

Place orders easily via email through our website or by calling 303-437-2302

Simple Pasta Dinner

David Bondarchuck — Wed, 03 Nov 2010 18:01:00 GMT

Ingredients:

1 package Penne Pasta, regular or wheat

Course Salt

2 Tablespoons Olive Oil

1 minced garlic clove

1 teaspoon red pepper flakes or to taste

3 small italian squashes (Depending on size- yield 2 cups chopped)

1/2 cup Parmesan cheese

3 fresh vine-ripened tomatoes, quartered then halved

Make it your own-*Optional:

Add some Fresh Chopped Basil Leaves, Large Diced Onion, or Large Diced Red Bell Pepper

Directions:

Cook your pasta following the directions on the package. Wait for the water to boil prior to adding the pasta to the *SALTED water. For al dente pasta begin checking pasta at the 7 minute mark.

In a skillet saute some garlic, and red pepper flakes and add in the chopped squash, cook just to slightly soften, about 3 minutes but don’t burn the garlic!

When pasta is ready drain and add the skillet, toss with squash, and mix it well, serve on a platter garnished with the tomatoes and topped with the cheese. At this point you would add the fresh basil* also.

Helpful Hints:

* For other some dishes, and sauces, substituting 1/3 of the amount dried basil or dried herb anything will work in a pinch, however I would not do it here. There’s just nothing like fresh chopped strips of fresh Basil to this dish. Its adds color and a burst of flavor complimenting the tomatoes and cheese alike.

Substitute: Queso Fresco for the Parmesan and 2 minced chipotles in adobo for the tomatoes, add some large diced red onion, leave out the red pepper flakes; and for the optional Fresh Basil switch in some fresh chopped Cilantro.

That’s Everyday Gourmet!

Build Your Own Quesadilla Mexican Dinner

David Bondarchuck — Wed, 06 Oct 2010 18:52:00 GMT

Quesadillas are perfect, slightly crispy, filled with various cheeses, and any and all additional topping you desire. For a fun evening prep a few cheeses and toppings and build these favorites with your children for fun family time together.

Fill your Quesadillas with Slices of grilled chicken breast, slices of tender cooked steak, Diced jalapenos, Scallions, sauteed red onions and Bell peppers, Roasted plum tomatoes, thin slices of mangos, chopped cilantro, thick cut smoked bacon, diced black forest ham, roasted corn, the options are endless

Directions:

Heat a skillet on medium heat, lightly spray the pan with vegetable oil and add your loaded Quesadilla to the pan, watching carefully, allow the tortilla to become crispy and brown in color. then simply turn the quesadilla and wait until the opposite side of the tortilla is browned, and the inside is melted and melded together.

Serve these Quesadillas with your choice of sides, like Homemade salsa, sour cream garnished with chopped scallions, and or homemade guacamole, or plan to serve a mexican rice laced with fresh chopped tomatoes and roasted corn. The side items are as endless as the toppings you can pile inside. Have fun and bring back family fun for dinner time.

Please see other posts From Scratch Catering Services presents Everyday Gourmet for great salsa recipes and other ideas to give you something creative, unique, and simple...

Thats Everyday Gourmet!

Sweet and Sour Chicken Stir-Fry

David Bondarchuck — Wed, 01 Sep 2010 18:26:00 GMT

Ingredients

2 pounds Chicken Breasts or Chicken Breast Tenders

1-2 pounds broccoli crowns

1 pint mini sweet peppers

Preparation

Sear Chicken Breast, and set aside to cool. Once cooled cube the chicken breast into bite sized pieces.

Chop the cleaned mini sweet peppers

Clean and chop broccoli into mini crowns

The Sauce

1/3 cup rice vinegar

4 Tablespoons Brown Sugar

1 Tablespoon tomato paste

1 teaspoon of soy sauce

1 clove minced garlic

Directions

In a hot skillet, add garlic clove, and then add the remaining sauce ingredients, once sauce is combined, toss in the broccoli crowns, then chicken and the sweet peppers. Continually tossing and stirring to combine the sauce and ingredients and keep it from scorching.

Once combined, serve with either brown or white rice, or with asian noodles.

Enjoy

This Everyday Gourmet dinner idea comes from Scratch Catering Services

Make it simple, Make it from Scratch!

Grilled Cantaloupe Salsa

David Bondarchuck — Wed, 04 Aug 2010 16:01:00 GMT

Ingredients:

2 cups Grilled and Diced Cantaloupe

1 medium Red Pepper Diced

1 medium Cucumber Seeded and Diced

1/3 cup Diced Red Onion

1 Jalapeno finely Diced (Remove seeds to relieve some heat if you so desire)

1/3 cup Fresh Chopped Cilantro

Juice of 1 Lime

1 Tablespoon Honey

Course Salt

Directions:

Halve, skin, and seed the Cantaloupe. Cut the flesh into even thickness strips about 1/4 to 1/2 inches thick and lay on a hot grill (350 degrees) until grill marks form on both large flat sides, about 3 minutes per side.

Dice Cantaloupe into small pieces to match your diced Red Pepper, Cucumber, and Red Onion.

Toss together all the ingredients in a mixing bowl, adding honey last.

Sprinkle in Course Salt to taste.

Serve this Salsa:

1.) Atop a Grilled Chicken Breast

2.) Over a Fresh Green Salad

3.) As a Condiment to your Corn Chips!

Simple, Fast, Affordable, and Different... Thats Everyday Gourmet!

Grilled Chicken with Peach Blueberry Sauce

David Bondarchuck — Wed, 07 Jul 2010 19:01:00 GMT

Ingredients:

4 boneless skinless chicken breasts

Approximately 1 Tablespoon Extra Virgin Olive Oil

3 whole peaches, skinned, and pitted

3 Tablespoons Dijon Mustard

1/3 cup Cider Vinegar

1 cup fresh or thawed Blueberries

1&1/2 teaspoon of dried thyme

Zest of 1 Lemon

Course Salt

Directions:

Drop whole Peaches in roaring boiling water for 1 minute; remove and blanch in an ice bath to shock and stop cooking and easily remove the outer fuzzy skin. Continue to boil, now halved and pitted peaches until soft (tender, and easily pierced with a paring knife) about 15 minutes, depending on ripeness.

Add to a blender the softened peaches, mustard, vinegar, lemon zest, thyme, and 2/3 cup of the blueberries, blend until pureed, taste, and adjust flavor. Fold in remaining 1/3 cup blueberries, and set aside.

Grill Chicken Breasts on a lightly oiled, hot grill-450 degrees. Lightly salting the cut-side of the breasts and grill uncut side down first (the pretty side), to properly sear and mark the top side of the breast.

Allow the chicken to grill for 6 minutes prior to checking and turning the breast to ensure the grill mark is perfect and properly set.

Allow the chicken to cook until it registers 165 degrees internal temp. on a meat thermometer About 5-6 minutes possibly more, per-side depending on size and thickness of each breast.

*Hint: To oil a open flame grill without any flare up: Wearing a mitt, oil a paper towel and wipe the grill grate to lightly coat the grill with the oil.

Spoon Sauce over Grilled Chicken and serve with Steamed Rice, or additional grilled vegetables as a side dish, for a quick, and easy Summer Dinner... From Scratch Catering Services.

*BONUS IDEA: Peach-Blueberry Shortcake

Give an exciting twist to an old classic! Purchase extra Peaches, Blueberries, and an additional Lemon.

Zest the lemon and squeeze the juice over sliced peaches and fresh blueberries and toss with sugar to taste, Serve over homemade Shortcake, with Fresh whip-cream!

Grilled California Cobb Salad with Avocado Ranch

David Bondarchuck — Wed, 02 Jun 2010 18:56:00 GMT

Ingredients:

Salad:

Mixed Salad Greens: Green Leaf, Romaine, Watercress, Mache, Arugula, and or Frizze

4 Chicken Breasts *Cutlets can be substituted, grilled and diced

1 Tomato, diced

1/2 pound of thick-cut Bacon, cooked, cooled, and cut into pieces

1 Cucumber peeled and diced

2 ears of Fresh Corn, corn cut off cob

1 fresh bunch of Green Onions/Scallions, chopped in thin circles

*Crumbled Blue Cheese, Roquefort, Gorgonzola, or Goat Cheese optional

Dressing:

1/2 cup plus Mayonnaise

1/2 cup Sour Cream

1/2 cup Buttermilk

1 &1/2 teaspoon fresh Chives

1 &1/2 teaspoon fresh Parsley

1 &1/2 teaspoon fresh Dill

1/2 teaspoon of Garlic Powder

1/4 teaspoon Onion Powder

Course Salt and Fresh Cracked Black Pepper to taste

1 Small Avocado

Directions:

1.) Make the Dressing. Remove skin and pit from avocado, and smash until creamy and smooth in a bowl. Add the remaining ingredients for the dressing to the bowl and whisk until all incorporated and smooth, allow to sit covered in the fridge for 30 minutes.

2.) Season the Chicken with Salt and Pepper. Grill and Cook the Chicken throughly until it has reached an internal temp of 165 degrees.

Remove Chicken from the grill and allow to cool.

3.) line a large platter with the mixed greens you have selected

4.) Line the top of the greens with the raw prepped ingredients in strips.

5.) Once cooled dice the chicken, add it to the platter and drizzle with the Avocado Ranch Dressing.

Tips for Grilling Chicken: Heat your grill to 450 degrees. Lightly absorb some olive oil on a paper towel and wipe the clean grill grate to coat the grate with oil. This will reduce the possibility the fire will flare up, yet still lubricate your grill so the chicken doesn’t stick. Begin with the “Pretty Side” of the chicken breast down. Allow the cooking process to sear the chicken breast leaving a beautiful uniform grill mark and trapping in the natural juices and flavor. Salt and Seasoning applied to the underside of the Chicken Breast will flavor the meat throughout.

Make it Simple, Make it from “Scratch”!

Corn and Avocado Salad

David Bondarchuck — Wed, 02 Sep 2009 20:14:00 GMT

Ingredients:

1 Small head of Romaine Lettuce, Cleaned and Spun dry, and cut into 1 inch sized pieces

2 cups fresh corn kernels, about 3 ears worth of fresh cut corn kernels

1 cup diced Roma Tomatoes, about three ripe tomatoes

3 medium sized Avocados cut into a 1/2 inch dice

1 Jalapeno Pepper

1/4 cup chopped fresh Cilantro, plus more chopped cilantro to mix into diced mixture-to taste

1/4 cup rough chopped white onion

Course Salt

Fresh Lime

Directions:

Bring a cup and a half of water to a boil and add the jalapeno pepper. Boil until soft, about 8 minutes. Jalapeno will be a bit discolored and not as vibrant in color as a fresh pepper.

Lay the Romaine Lettuce in a bottom layer on a platter.

Cut Avocado, and Tomatoes into a dice and set aside.

Cut fresh corn kernels off the cob and add to diced tomatoes and avocado

Add boiled jalapeno, 1/4 cup chopped cilantro, and a 1/3 to a 1/2 of a Avocado, with onion to a blender, Add a little bit of the hot water from the first step and blend, you want the consistency to be the same as salad dressing, not too thin, and not glob-by.

*Hint: if the blended mixture tastes a bit bitter try adding more avocado to the blender.

*Hint: you can always add more hot water if the mixture is too thick, but you can’t very well add less!

Add course salt to taste in the blended mixture and toss mixture with fresh diced tomatoes, corn, and diced avocado.

Add additional chopped cilantro to the chunky salad mixture to taste and squeeze 3/4 up to a whole fresh lime over mixture and toss to combine, at this point taste and add additional course salt to taste to the final dish.

Serve salad over the romaine lettuce on a platter, with fresh lime wedges as a garnish for additional table side sprit-zing.

*Note: the blended mixture will be concentrated in flavor, mainly from the jalapeno. Not too worry once mixed with chunky ingredients the flavor aka heat will be dramatically, "toned down"!

Also Try....

1.) This dish can easily be accompanied by adding black beans, to the diced mixture. I begin with dried and then slow simmered but, canned black beans which have been rinsed and drained will work in a fix.

2.) Also try adding some poached, then diced chicken breast.

3.) Fresh diced mangos can also be substituted for the diced Roma tomatoes.

Serve as a side dish or main course!

Spicy Peanut Noodle Salad

David Bondarchuck — Wed, 19 Aug 2009 18:29:00 GMT

Ingredients:

1/3 cup peanut butter

2 tablespoons vegetable oil

4 Tablespoons Soy Sauce

1 teaspoon fresh ginger

1 Tablespoon Sesame Seeds

3 Tablespoons Sugar

2 teaspoon rice vinegar

1 clove minced garlic

2 teaspoons red pepper flakes

1 cucumber cut julienne

4 carrots cut julienne

1/2 cup dry roasted unsalted peanuts

Fresh Cilantro

Fresh Mixed Greens

1 package rice noodles prepared to brands instructions

Sauteed Chicken Breast (optional)

Instructions:

Prepare rice noodles and set aside

In a frying pan heat vegetable oil, and add minced garlic. Cook until tender and translucent but not browned. Reduce heat to low and add in soy sauce, ginger, sugar, rice vinegar, and red pepper flakes, stir to combine.

Once combined add in peanut butter, the peanut butter will “melt” in the sauce and thicken the mixture. Add in sesame seeds and unsalted roasted peanuts at the end.

Add the cooked rice noodles to the pan and toss to fully coat, in sauce.

Serve noodles and sauce mixture over Fresh mixed greens and topped with the cucumbers and carrots julienne with the fresh, cleaned and patted dried, cilantro sprigs.

Tonight’s Everyday Gourmet from Scratch Catering Services can be served with strips of sauteed chicken breast or is complete as a vegetarian dish option.

Serve with a warm rustic roll, or stone ground wheat pita bread.

Enjoy!

Scratch Catering Services is now using "ECO-Products"

David Bondarchuck — Wed, 19 Aug 2009 16:55:00 GMT

Scratch Catering Services is proud to announce, that we have partnered with Northern Colorado Paper, as a supplier of Eco Products, for Scratch Catering Services boxed lunch options.

Eco Products are a producer and supplier of eco-friendly paper goods.

All the cups, bowls, lids, napkins etc.. that we currently use have been manufactured using recycled materials and are recyclable and or compost-able after use. Even the utensils are made from corn starch! Yet, best of all, Eco-Products are produced right here in Boulder Colorado, because I mean how “eco-friendly” are recycled, compost-able, and or “sustainable” products that travel all the way from overseas and beyond?

Just another step in our commitment to turn something ordinary into something extraordinary, but with responsibility and integrity to our world and natural resources.

For more informations on this great company, and supplier, please visit the following sites.

http://Ncpaper.com/ (Contact: Carol Propst: carol.propst@ncpaper.com)

http://www.ecoproducts.com/va-cms/

Rosemary Chicken with Grilled Peaches

David Bondarchuck — Wed, 05 Aug 2009 19:44:00 GMT

Ingredients:

4 Boneless Chicken Breasts, butter-flied

1 Tablespoon Olive Oil

1 small onion

1 teaspoon of fresh lemon zest

1 large clove of Garlic minced

4 average size sprigs of rosemary

2 pound of fresh Peaches

Course Salt and Fresh Cracked Pepper to taste

Directions:

Start your grill.

Slice onion in thin rings and line the bottom of a frying pan, arrange cleaned Rosemary sprigs in the pan and place the split chicken breasts on top of each sprig of rosemary. Add 1/2 cup water to the frying pan. Cover and cook on medium high until most of the water has evaporated. about 10 minutes. Meanwhile mix together the minced garlic, 1 teaspoon lemon zest and olive oil. Pour over chicken breasts, and flip to coat. Sprinkle with course salt and Fresh Cracked Pepper to taste.

While the chicken is cooking pit your peaches, and leave in halves. Coat the flesh side of the peach with Olive Oil using a grill or pastry brush, grill peaches until they have taken on caramelized grill marks about 3 minutes.

Serve Tonight’s Everyday Gourmet from Scratch Catering Services with a Fresh Spring Mix Salad with a light citrus vinaigrette to complete the meal!

Vegetable Tempura

David Bondarchuck — Wed, 22 Jul 2009 17:42:00 GMT

Ingredients:

Gather a mixture of fresh vegetables of your choosing: eggplant, broccoli, cauliflower, zucchini, etc..

Oil for frying, (about 6 cups or full your pot or fryer at least 3 1/2 half inches full from the bottom or to your fryers manufacturers directions)

1 egg

1 cup cold water

1 cup flour

1 teaspoon of baking powder

Directions:

To make the batter scramble egg with the twines of a fork and add cold water, then mix in flour and baking powder, be sure not to over beat once four is added a few lumps are alright, batter should resemble runny pancake batter.

Cut each vegetable into manageable size pieces, up to 2 inches large.

Toss the vegetables in the tempura batter and fry in small batches. Fry the tempura until the outer breading is golden and cooked all the way through.

*Hint: Vegetables like broccoli which have many little caves and crevices between the florets take a bit more time to cook throughly.

Once the tempura is cooked remove the pieces from the oil and allow them to drain over a paper towel lined plate or platter. Continue with adding another small batch of tempura to the hot oil, and continue to repeat the process until all the prepped vegetables have been used.

*Hint: depending on the amount of vegetables you choose to cook, you may need to double or triple the amount of batter. After you cook the first small batch you should know if you’ll need to mix up additional batter.

*Remember: the recipe for the batter is simple, it’s the power of #1: 1 egg, 1 cup cold water, 1 cup flour, 1 teaspoon of baking powder.

Serve fresh tempura immediately with steamed white rice, and soy sauce or teriyaki sauce to complete a delicious meal.

A Double Take: Two Fresh Summer Salads

David Bondarchuck — Wed, 08 Jul 2009 04:26:00 GMT

Summer Strawberry Salad

Ingredients:

1 Tablespoon Granulated Sugar

1 pound fresh Strawberries

1/2 cup olive oil

3 Tablespoons Balsamic Vinegar

Mixed Greens: of your choosing (Romaine, Red Leaf, Arugula, Radicchio, Spinach, Endive)

Candied Almonds (recipe follows)

Course Salt and Fresh Cracked Pepper to taste (optional)

Directions:

Clean, hull, and slice the strawberries lengthwise

The Dressing:

Take 1/3 cup of the sliced strawberries: and add the sugar, and Balsamic vinegar, to a blender. Puree the ingredients. Once pureed, in a slow yet steady stream add the olive oil while the blender is running through hole in lid of the bender top. Once emulsified, add the course salt and fresh cracked pepper to taste if desired.

The Candied Almonds:

In a teflon coated small pan, add one cup of unsalted roasted whole almonds. 2 tablespoons of granulated sugar, and 1/2 teaspoon of fresh cracked pepper. Heat the pan over medium high heat, continuously stirring the nuts, with the twines on a fork until, the sugar has liquified and coats the almonds entirely. Remove from heat and allow to cool on parchment paper. Breaking up large clumps and pieces as the nuts cool, periodically.

Clean and cut Mixed greens and top with fresh sliced strawberries, and candied almonds, drizzle with strawberry vinaigrette, and serve immediately!

*Pecans or Walnuts can be substituted in this Everyday Gourmet offering from Scratch Catering

Simple Citrus Summer Salad

Ingredients:

1/3 cup Toasted Pine Nuts

1 pint -Split Grape Tomatoes

1/4 thinly sliced red onion, on a mandolin, or straight edge of a cheese grater

Mixed Greens: of your choosing (Romaine, Red Leaf, Arugula, Radicchio, Spinach, Endive)

1/3 cup olive oil

1 whole Lg. lemon: zested and then juiced (only need 1 teaspoon of Fresh "fine" lemon zest)

1/2 teaspoon minced shallot

1/2 teaspoon spicy mustard

2 teaspoons of granulated sugar

Directions:

Clean and Cut mixed greens

Clean and split in half lengthwise, the grape tomatoes

Toss all ingredients together, Toasted Pine Nuts, Tomatoes, Mixed Greens, and Thinly Sliced Red Onion

The Dressing:

In a bowl or blender, mix the juice of one large lemon with 1 teaspoon of fresh lemon zest, 1/2 teaspoon of minced shallot, 1/2 teaspoon of spicy mustard, and 2 teaspoons of sugar, mix vigorously with a whisk, add 1/3 cup olive oil last in a slow steady stream, while whisking or blending, to allow the oil to blend, catch, emulsify (come together) with the other ingredients.

Toss together the mixed greens, split grape tomatoes, onion, and toasted pine nuts, drizzle with the Fresh Lemon Vinaigrette and serve immediately!

Grilled Chicken with Bing Cherry Salsa

David Bondarchuck — Sat, 23 May 2009 18:42:00 GMT

Serves 4-6 people

To serve small children: cut or split chicken breasts in half

Ingredients:

1 Pound Bing Cherries, Pitted and coarsely chopped

1/2 cup chopped white onion

1 cup chopped fresh cilantro

1 jalapeno seeds removed and finely minced

Squeeze in fresh lime juice and add course salt to taste.

4 large white chicken breasts, skin removed.

Vegetable cooking spray

Directions:

To Make Salsa:

1.) Combine the Cherries, Onion, Cilantro, and Jalapeno. Mix to combine.

2.) Squeeze in the fresh lime juice and sprinkle in the course salt to taste.

3.) Set side.

To Make Chicken:

1.) Heat out side grill to 500 degrees.

2.) Spray the grill with non-stick spray

Grill chicken “pretty side down”- and lightly salt the "ugly side" as soon as the chicken hits the grill. Cook for about 10 minutes turning once at the half way mark. This creates the beautiful grill marks, which add depth and flavor.

*Optional Hint: To keep in additional moisture cover cooking chicken breasts with a dome lid during coking process on grill. and keep a spray bottle near incase flames start to jump up under the meat. Spray out the flames so you do not burn/char your chicken.

Once cooked throughly and the internal temperature reads at least 165 degrees on a digital thermometer. Remove chicken from grill and serve immediately topped with a generous portion of the bing cherry salsa.

This Everyday Gourmet Idea goes great with light side salad with simple vinaigrette.

Stuffed Tomatoes

David Bondarchuck — Wed, 06 May 2009 18:33:00 GMT

Ingredients:

1 Tablespoon Olive Oil

I Medium Chopped Onion

2 Cloves of minced Garlic

1/2 pound of ground italian sausage

1 teaspoon each: Dried Basil and Dried Oregano

3/4 cup of couscous

6 medium to large vine ripened tomatoes

1/2 cup mozzarella or fresh thin mozzarella slices

Course Salt and Fresh Ground Pepper to taste

Directions:

Preheat oven to 350 degrees.

Half the tomatoes, and using a mellon baller remove the inside of the tomatoes, reserving the the insides to the side in a bowl. Place Cleaned Tomato halves in a baking dish.

In a skillet heat the Olive Oil over medium high heat and add the Chopped Onion and Minced Garlic to the pan. Cook until soft and translucent. Add salt and Pepper to taste.

Add the ground italian sausage to the skillet. cook breaking up large pieces until browned. At this point you should skim off the excess grease.

Add innards of the scooped tomatoes to the skillet with one cup of water to the pan and cook until the sauce is thickened. Also add in a teaspoon of dried oregano, and a teaspoon of dried basil to the sauce. Remove the mixture from heat once thickened and stir in couscous. Let mixture set for about 5 minutes to allow couscous to absorb some of the liquid and soften.

Fill hollowed tomato halves with mixture, and cover and bake until tomatoes are soft, about 30 minutes, in the last 5 minutes of baking, uncover and top with mozzarella cheese, bake until the cheese is slightly browning.

Serve Hot, with a Fresh Green Salad and warm Crusty Bread.

Tonight’s Everyday Gourmet from Scratch Catering Services

More Everyday Gourmet To Come!

David Bondarchuck — Wed, 29 Apr 2009 00:33:00 GMT

Everyday Gourmet is Back in the month of May look for me David Bondarchuck at the University Hills location of Sunflower Farmers Market on May 6th, and May 20th from 4pm-6pm to get some new, great ,affordable, and time effective, additions to your recipe collection.

All offerings from Scratch Catering Services where everyday meals are turned into special occasions.

The next time you have a party, event, or milestone...

Make it simple Make it from Scratch!