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Chef SOHEL bd, Dhaka (2025)

29/07/2025

Lemon Cream Chicken Pasta

Ingredients

- 3 skinless, boneless chicken breast halves
- 1 lemon, quartered
- 2 teaspoons garlic powder, divided
- 1 teaspoon ground black pepper, divided
- 2 (14.5 ounce) cans chicken broth
- ¼ cup fresh lemon juice

29/07/2025

Ingredients

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3–4 medium zucchinis, sliced lengthwise (1/4 inch)
1 tbsp olive oil
Salt & pepper, to taste
2 tbsp soy sauce or tamari
1 tsp Sriracha (adjust to taste)
1 clove garlic, finely minced
1 tsp fresh ginger, grated
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp sesame oil
1 tbsp green onions, chopped
1 tsp sesame seeds (optional)

Instructions

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Preheat grill or grill pan over medium-high heat.
Brush zucchini with olive oil and season with salt and pepper.
Grill zucchini 3–4 minutes per side, until tender and lightly charred.
While grilling, whisk together sauce ingredients in a bowl.
Transfer grilled zucchini to a platter and drizzle or toss with sauce.
Garnish with green onions and sesame seeds if desired. Serve warm.

29/07/2025

🌊 Golden Tide: Caviar & Smoked Trout Discs with Passionfruit Relish 🐟

A bite-sized wave of flavor, layered with luxury and contrast.
Like a seaside sunset on a silver tray—salty, tangy, buttery, and bold.

Ingredients
For the Sourdough Bases

6 small sourdough slices, cut into 5–6 cm rounds

1 tbsp olive oil or melted butter, for toasting

Smoked Trout Mixture

200 g smoked trout, finely diced 🐟

2 tbsp crème fraîche or sour cream

1 tbsp fresh lemon juice

1 tsp Dijon mustard

2 tbsp chopped chives

Salt & pepper, to taste

Passionfruit-Cucumber Relish

½ cucumber, seeds removed, diced small

2 passionfruit (pulp only)

1 tsp honey (optional, for balance)

Pinch of salt

Toppings

3 tbsp salmon roe (ikura) or golden whitefish caviar

Fresh dill sprigs

Edible flowers (pansies or violas)

Microgreens or flat-leaf parsley (optional)

Instructions
The sourdough turns crisp and golden while the trout mix stays creamy and cool. The passionfruit-cucumber relish adds a tropical pop, and the caviar glistens like sunset droplets.

🔥 Toast the bases: Lightly brush sourdough rounds with oil or butter. Toast in a hot skillet or 180°C oven until golden and crisp. Set aside to cool.

🐟 Mix the trout tartare: In a bowl, gently mix the smoked trout, crème fraîche, lemon juice, Dijon, chives, and seasoning. Keep chilled.

🍈 Make the relish: Combine diced cucumber with passionfruit pulp, honey (if using), and salt. Stir gently and chill.

🍞 Assemble the bites: Place a spoonful of trout mix on each sourdough round. Add a tiny mound of passionfruit-cucumber relish.

🧡 Finish with flair: Top with a generous spoon of caviar, a sprig of dill, and an edible flower. Serve immediately.

Recipe Details
Prep Time: 20 minutes
Assembly Time: 10 minutes
Servings: 6 canapés
Difficulty: Medium (requires finesse and freshness)

Why You’ll Love It
🍋 Perfect contrast—crisp toast, silky trout, juicy bursts of passionfruit and roe.

🎨 Visually stunning—each one is a miniature edible artwork.

26/07/2025

Pork Medallions on an Inky Canvas 🐷🎨
A modern and artistic plate featuring tender pork, nutritious black rice, and a vibrant sauce that splashes across the plate like paint.
Ingredients (for 1 serving):
Pork Tenderloin 🐷 (150g portion)
Black "Forbidden" Rice 🍚 (50g, dry)
Roasted Red Pepper & Carrot Purée 🧡 (3 tbsp)
Cucumber 🥒 (1/4)
Microgreens (like micro-arugula or basil) 🌱 (a small handful)
Olive Oil 💧 (1 tbsp)
Salt & Pepper 🧂
Preparation:
1️⃣ The Pork & Rice: Season the pork tenderloin and sear it on all sides in a hot pan. Transfer to a 200°C (400°F) oven for 10-15 minutes until just cooked through. Let it rest. Meanwhile, cook the black rice according to package directions.
2️⃣ The Sauce: Roast one red bell pepper and one carrot until soft. Peel the pepper and blend both with a splash of water and a pinch of salt until smooth and vibrant.
3️⃣ The Garnish: Use a vegetable peeler to create long, thin ribbons of cucumber.
4️⃣ Assembly: Place a neat mound of black rice slightly off-center on a large white plate. Slice the rested pork into three thick medallions and arrange them over the rice.
5️⃣ The Splash: Use a spoon to create an expressive splash and dots of the orange purée across the plate. Garnish with elegantly placed cucumber ribbons and fresh microgreens.
Nutritional Value (Estimated):
Calories: ~500 kcal
Protein: ~45g
Fat: ~15g
Carbohydrates: ~45g

24/07/2025

Grilled Shrimp with Pesto Sauce on Creamy Pesto Risotto

Ingredients:
For the Pesto Risotto:
- 1 ½ cups (300g) arborio rice
- 4 cups (1L) vegetable or chicken stock, warmed
- ½ cup (120ml) Dry white wine (optional)
- 1 small onion, finely diced
- 3 tbsp olive oil
- 3 tbsp butter, divided
- ½ cup (50g) grated Parmesan
- ½ cup (120ml) basil pesto (store-bought or homemade)
- Salt & pepper to taste

For the Grilled Shrimp:
- 1 lb (450g) Large shrimp, peeled & deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice

For the Pesto Drizzle:
- ¼ cup (60ml) basil pesto
- 2 tbsp extra-virgin olive oil
- 1 tsp lemon zest

Garnish:

- Pine nuts, toasted
- Parmesan shavings

Instructions

Make the Pesto Risotto
1. Sauté the base: In a deep pan, heat olive oil + 1 tbsp butter over medium. Cook onion until translucent (5 mins).
2. Toast the rice: Add arborio rice, stirring 2 mins until slightly translucent.
3. Deglaze: Pour in white wine (if using), simmer until absorbed.
4. Cook gradually: Add warm stock, ½ cup at a time, stirring until absorbed before adding more (18-20 mins total).
5. Finish: Off heat, stir in remaining butter, Parmesan, and pesto. Season. Cover & set aside.

Grill the Shrimp
1. Marinate: Toss shrimp with olive oil, garlic powder, salt, pepper, and lemon juice. Let sit 10 mins.
2. Grill: Cook on high heat 2-3 mins per side until opaque and lightly charred.

Assemble
1. Swipe a spoonful of extra pesto on plates.
2. Spoon risotto into mounds, top with grilled shrimp.
3. Drizzle with pesto-oil mixture, garnish , pine nuts,.

21/07/2025

🧡 Crispy Sweet Potato Balls with Whipped Feta & Honey 🍯

Golden on the outside, creamy and savory-sweet inside—these bites are totally irresistible.
Like a cozy street café in autumn Athens, where the breeze smells like herbs and honey.

Ingredients
For the Sweet Potato Balls

2 cups mashed roasted sweet potato 🍠

1/2 cup grated Parmesan 🧀

1/2 cup panko breadcrumbs (plus more for coating)

1 egg 🥚

1 tsp smoked paprika

1/2 tsp garlic powder

Salt & black pepper to taste

Neutral oil for frying

For the Whipped Feta Dip

200g feta cheese, crumbled

3 tbsp Greek yogurt

1 tbsp olive oil

Zest of 1 lemon 🍋

Black pepper to taste

Toppings & Garnish

Runny honey 🍯

Microgreens or fresh thyme

Extra panko crumbs, toasted (optional)

Instructions
🥣 In a mixing bowl, combine the mashed sweet potato, Parmesan, egg, spices, and breadcrumbs. Mix until just firm enough to roll into balls. Chill for 15 minutes.

🧊 Meanwhile, prepare the whipped feta by blending feta, yogurt, olive oil, and lemon zest until ultra-smooth. Set aside.

🧤 Roll the sweet potato mixture into small balls and coat lightly in extra panko.

🍳 Heat oil in a deep skillet over medium heat. Fry the balls in batches until deeply golden and crispy, about 3–4 minutes. Drain on paper towels.

🍽️ Spread a generous swoosh of whipped feta on a serving plate.

🧡 Top with the crispy sweet potato balls, drizzle with honey, sprinkle with toasted panko and microgreens.

Recipe Details
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Servings: 4 (as appetizer)
Difficulty: Easy

Why You’ll Love It
Sweet, salty, crispy, and creamy—this dish hits all the flavor notes.

The whipped feta + honey combo is a game-changing dip you’ll want on everything.

21/07/2025

Pan-Seared Salmon with Peruvian Lime Potato Salad & Aji Verde Sauce

Ingredients:

For the Salmon:
- 2 salmon fillets (6 oz each, skin-on)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional)

For the Peruvian Lime-Avocado Potato Salad:
- 1 lb baby potatoes (halved)
- ¼ cup red onion (thinly sliced)
- 2 tbsp fresh cilantro (chopped)
- 1 jalapeño (seeded, minced)
- 2 tbsp lime juice (plus zest of 1 lime)
- 2 tbsp olive oil
- ½ tsp cumin
- Salt & pepper to taste

For the Aji Verde Sauce:
- 1 cup fresh cilantro (stems okay)
- ½ cup mayonnaise or Greek yogurt
- 1 jalapeño (seeds removed for mild heat)
- 1 garlic clove
- 2 tbsp cotija or feta cheese
- 1 tbsp lime juice
- 2 tbsp water (to thin)
- Salt to taste

Instructions:

1. Cook the Potatoes:
- Boil potatoes in salted water until tender (~12-15 mins). Drain and let cool slightly.
- In a large bowl, gently mix warm potatoes red onion, cilantro, jalapeño, lime juice/zest, olive oil, cumin, salt, and pepper.
Tip:Fold gently to keep the avocado chunky.

2. Make the Aji Verde Sauce:
- Blend all sauce ingredients until smooth. Adjust salt/heat to taste. Set aside.

3. Sear the Salmon:
- Pat salmon dry and season with salt, pepper, and smoked paprika.
- Heat oil in a skillet over medium-high. Place salmon skin-side down; cook 4-5 mins until crispy. Flip and cook 2-3 mins more for medium doneness.

4. Plate & Serve:
- Spoon potato salad onto plates. Top with salmon.
- Drizzle Aji Verde generously over salmon or serve on the side.
- Garnish with extra cilantro and lime wedges.

21/07/2025

Pan-Grilled Salmon with Pistachio Romesco Sauce,Creamy Mash & Bok Choy

Ingredients (Serves 2)

For the Salmon:
2 salmon fillet (6 oz each), skin on
1 tbsp olive oil
½ tsp smoked paprika
Salt and black pepper

For Pistachio Romesco Sauce:
½ cup roasted red peppers (jarred or fresh) ¼ cup toasted pistachios
1 tbsp tomato paste
1 clove garlic
1 tsp smoked paprika
1 tbsp sherry vinegar
3 tbsp olive oil
Salt to taste

For Mash Potatoes:
2 medium Yukon Gold potatoes, peeled and cubed
2 tbsp butter
¼ cup warm milk or cream
Salt and white pepper

For Sautéed Bok Choy:
2 heads baby bok choy, halved
1 tbsp sesame oil
1 clove garlic, minced
1 tsp soy sauce
Red pepper flakes(optional)

Instructions

Prepare Pistachio Romesco
1. Blend red peppers, pistachios, tomato paste, garlic, smoked paprika, vinegar, and salt until smooth.
2. Drizzle in olive oil while blending until emulsified. Adjust seasoning.

Make Mash Potatoes
1. Boil potatoes until tender (~15 mins). Drain.
2. Mash with butter, milk, salt, and white pepper until creamy. Keep warm.

Sauté Bok Choy
1. Heat sesame oil in a pan over medium-high. Sear bok choy cut-side down for 2 mins.
2. Add garlic, soy sauce, and a splash of water. Cover and cook 2 more mins until tender-crisp.

Grill the Salmon
1. Pat salmon dry; rub with olive oil, smoked paprika, salt, and pepper.
2. Heat a grill pan over high. Place salmon skin-side up; press for 30 secs to create grill marks.
3. Cook 3-4 mins per side until medium-rare (or to preference).

Plate
Spread mash on plates. Top with salmon, drizzle with romesco, and add bok choy.

18/07/2025

কালিনারি আর্ট মানে লম্বা টুপি পরা না, শেফ মানে শেফ জ্যাকেট পরে ছবি দেয়া না, কুকিং মানে প্যানের মধ্যে আগুন দিয়ে খেলা করা না। কালিনারি আর্ট এর সাইন্স বুঝতে হবে ও জানতে হবে। আসুন দরকারী কিছু শিখি..
Food Preservation :
খাদ্য সংরক্ষণ শুধু খাদ্যের আয়ু বাড়ানোর জন্য নয়, এটি খাদ্যের পুষ্টিগুণ ও গুণগত মান বজায় রাখার জন্যও গুরুত্বপূর্ণ। সঠিক পদ্ধতিতে সংরক্ষণ না করলে খাদ্য নষ্ট হয়ে যায়, স্বাদ ও গন্ধ নষ্ট হয় এবং অনেক ক্ষেত্রে স্বাস্থ্যের ঝুঁকিও দেখা দিতে পারে।

খাদ্য সংরক্ষণের প্রধান পদ্ধতি ও সুনির্দিষ্ট উদাহরণ সমূহ নিচে আলোচনা করা হলো:

১. রেফ্রিজারেশন (Refrigeration)

বর্ণনা: খাবার ০°C থেকে ৫°C তাপমাত্রায় সংরক্ষণ করে ব্যাকটেরিয়ার বৃদ্ধি ধীর করে দেওয়া হয়।
ব্যবহার: স্বল্পমেয়াদি সংরক্ষণের জন্য

উদাহরণ:
দুধ
রান্না করা মুরগি
সবুজ শাকসবজি
ফল (আপেল, কমলা)

২. হিমায়ন / ফ্রিজিং (Freezing)

বর্ণনা: -১৮°C বা তার কম তাপমাত্রায় খাবার সংরক্ষণ করা হয়, ফলে ব্যাকটেরিয়া প্রায় সম্পূর্ণভাবে নিষ্ক্রিয় থাকে।
ব্যবহার: দীর্ঘমেয়াদি সংরক্ষণের জন্য

উদাহরণ:
কাঁচা মাছ ও মাংস
ফ্রোজেন সামোসা, পরোটা
চিংড়ি
আইসক্রিম

৩. শুকানো (Drying / Dehydration)

বর্ণনা: পানিশূন্য করে খাবারকে ব্যাকটেরিয়ার হাত থেকে রক্ষা করা হয়।
প্রযুক্তি: সূর্যশুকানো, এয়ার ড্রায়ার, ওভেন

উদাহরণ:
শুঁটকি মাছ
কিশমিশ
শুকনো মরিচ
ড্রায়েড আমসত্ত্ব

৪. লবণ সংরক্ষণ (Salting)

বর্ণনা: উচ্চমাত্রার লবণ ব্যবহার করে পানি শোষণ করা হয় এবং ব্যাকটেরিয়ার বৃদ্ধি বন্ধ করা হয়।

উদাহরণ:
লবণ দেওয়া শুঁটকি
আম বা জলপাইয়ের আচার
গরুর লবণযুক্ত শুকনো মাংস (Salted Beef Jerky)

৫. চিনি সংরক্ষণ (Sugaring)

বর্ণনা: চিনি পানি শোষণ করে খাদ্যকে জীবাণুমুক্ত রাখে এবং সংরক্ষণে সহায়তা করে।

উদাহরণ:
আমের জ্যাম
পেয়ারা জেলি
আনারসের মার্মালেড
মিষ্টি সংরক্ষণ

৬. ভিনেগার ও অ্যাসিড সংরক্ষণ (Pickling / Acidification)

বর্ণনা: ভিনেগার বা লেবুর রসের অ্যাসিডিক পরিবেশে ব্যাকটেরিয়া বাঁচতে পারে না।

উদাহরণ:
জলপাইয়ের আচার
ক্যাপসিকাম ও পেঁয়াজের ভিনেগারে সংরক্ষণ
আদা ও কাঁচা মরিচের আচার

৭. ক্যানিং ও বোতলজাতকরণ (Canning / Bottling)

বর্ণনা: উচ্চ তাপে রান্না করে জীবাণুমুক্ত করে কাচের বোতল বা ধাতব ক্যানে বন্ধ করে দেওয়া হয়।

06/07/2025

Caprese & Avocado Mousse

Ingredients
(Makes 12 canapés)
1. Base:
- 12 slices mini shokupan loaf(or brioche, lightly toasted)
- 1 ripe avocado (for mousse)
- 1 tbsp crème fraîche (or Greek yogurt)
- ½ tsp lemon juice
- Salt & white pepperto taste

2. Caprese Topping:
- 12 mini buffalo mozzarella balls
(ciliegine, sliced into 5mm discs)
- 12 ripe cherry tomatoes
(halved, seeds gently scooped out)
- 12 fresh basil leaves (micro basil for elegance)

3. Finishing Touches:
- Aged balsamic glaze (reduced to syrup)
- Extra-virgin olive oil (best quality)
- Edible pansies (or violas)
- Flaky sea salt (Maldon)

Method:
1. Avocado Mousse
- Blend avocado, crème fraîche, lemon juice, salt, and pepper until silky.
- Transfer to a piping bag with a small round tip (or spoon neatly).

2. Toast the Shokupan
- Lightly toast slices until golden (keep edges crisp but not hard).
- Cool to room temperature before assembling.

3. Assemble with Precision
- Pipe avocado mousse or use spoon in a smooth layer on each toast.
- Alternate mozzarella discs and tomato sliced in a straight line, overlapping slightly.
- Tuck micro basil between the slices for freshness.

4. Plate
- Drizzle balsamic glaze in fine lines using a squeeze bottle.
- Add a single drop of olive oil near the edge for shine.
- Place edible pansy off-center for color contrast.
- Sprinkle a pinch of flaky salt just before serving.

06/07/2025

Golden Quinoa Cake with Avocado Rose & Lemon-Tahini Cream
Ingredients:
1 cup cooked quinoa, chilled
1 egg, lightly beaten
¼ cup panko breadcrumbs
For the Lemon-Tahini Cream:
⅓ cup tahini (sesame paste)
Juice of 1 lemon
3-4 tablespoons cold water
1 clove garlic, minced
For the Topping & Garnish:
1 ripe avocado
Sriracha or a beet reduction for red dots
Fresh rosemary or microgreens for garnish
Preparation:
1
Form the Quinoa Cake: In a bowl, mix the chilled cooked quinoa, beaten egg, breadcrumbs, and a pinch of salt and pepper. Form the mixture into a tight, round patty using a ring mold for a perfect shape.
2.
Pan-Sear the Cake: Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Carefully cook the quinoa cake for 4-5 minutes per side, until a deep golden-brown crust forms.
3️
Whip the Cream Sauce: While the cake cooks, whisk together the tahini, lemon juice, and minced garlic. Slowly drizzle in the cold water while whisking until you reach a smooth, creamy, sauce-like consistency. Season with salt.
4️
Create the Avocado Rose: Cut the avocado in half, remove the pit, and peel. Place it cut-side down and slice it very thinly. Fan the slices out into a long line, with each slice overlapping the last. Carefully roll the line of avocado up from one end to form a rose.
5️
Plate with Elegance: Pour a generous pool of the lemon-tahini cream onto a dark plate. Place the golden quinoa cake in the center. Carefully lift the avocado rose and place it on top of the cake. Use a squeeze bottle to make a semi-circle of sriracha dots around the sauce. Garnish with a sprig of fresh rosemary.
Nutritional Value (Estimated per serving, 1 serving total):
Calories: ~700 kcal
Protein: ~20 g
Fat: ~50 g
Carbohydrates: ~45 g

06/07/2025

Cook or chef we all put on the chef jacket

Chef vs Cook
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine
French pronunciation
the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs.[1] Restaurants will give a title to the cooks according to their designated stations.
[2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.

Chef SOHEL bd

29/07/2025

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24/07/2025

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