LOS ANGELES
SAN FERNANDO VALLEY
CONTACT

Hallie Norvet

Personal Chef Service

Blog

Simple Tomato Salad

Posted on July 12, 2017 at 5:05 PM Comments comments (0)

Simple Tomato Salad


This Simple Tomato Salad is just that, simple. But please, do not percieve it as a boring salad. This would make a perfect accompaniment for any grill or pool day, brunch, picnic.. basically anywhere outdoors in the Summertime, this salad is for you. It's so refreshing and with only six ingredients this salad can be prepared in less than 5 minutes! More time by the pool, less time in the kitchen. Pairs perfectly with anything grilled, or sweet.




Serves: 4-5 as a side

Prep Time: 5 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

2 Pounds Heirloom or Rainbow Cherry Tomatoes, Halved

2 Tablespoons Fresh Basil, Chiffonade

1 Tablespoon Italian Parsley, Chopped Rough

1 Small Shallot, Sliced as Thin as Possible

1.5 Tabelspoon Red Wine Vinegar

1 Tabelspon Extra Virgin Olive Oil

Salt and Pepper


Tip: To make this in even more of a time crunch, you can serve tomatoes whole instead of halved as long as they are bite sized.. Now that's freakin' simple.


Directions:

Place all ingredients into a bowl, season generously with salt and fresh cracked black pepper. Gently stir with spoon or spatula. Allow to marinate for 5 minutes. Enjoy!

Roasting Fall and Winter Squash

Posted on November 13, 2016 at 5:00 PM Comments comments (0)

When Fall and Winter roll around, I love to stock up on the tons of hard squash that flood the market. It lasts a long time, and it's such a cinch to prepare. Here, I'll show you how to roast any hard squash to enjoy on it's own, or for other recipes.




Makes: 3 Cups Cooked Squash

Prep Time: 10 Minutes

Cook Time: 45 Minutes

By: Chef Hallie Norvet


Ingredients:

Olive Oil

1 Hard Squash, Acorn, Delicata, Kabocha, Butternut Squash, halved, and sliced into 1 inch slices

1 Bulb Garlic, Sliced in Half

2 Cloves Garlic, Chopped

1 Tablespoon Fresh Thyme

Pinch Ground Sage

Salt and Pepper



Directions:

Pre-heat oven to 375 degrees.


Line a sheet tray with parchment paper and drizzle with 1 tablespoon of olive oil. Lay squash flat and side to side, sprinkle with salt, pepper, chopped garlic, thyme and sage. Add garlic halves face down onto tray with whole thyme sprigs. Finish with a final drizzle of 1 tablespoon olive oil.


Roast for 30-40 minutes until skin and flesh is tender. Remove from oven, allow to cool and enjoy.

Ratatouille

Posted on May 9, 2014 at 5:20 PM Comments comments (1)

I made this beautiful ratatouille last night! I tried to follow this recipe as closely to Thomas Keller's as possible This was of course inspired by Ratatouille's ratatouille.




You can find the recipe here courtesy of Star Tribune!

http://www.startribune.com/lifestyle/taste/recipes/15800917.html