https://www.facebook.com/280768908188/

Chef Karel

Chef / Gardener/ Digital Creator Experienced Executive Chef with passion for organic gardening.

20/12/2025

What’s for Lunch today?
Dutch Meatball with Dijon Mustard Gravy and smoked Bacon braised Escarole (andijvie)
• The Escarole is washed and blanched whole then chilled in cold water
• Cut of the end part off (root) and spread out
• Season with Pepper, Salt, Celery Seed, Ground Coriander Seed
• Roll op and cut into 1.5” piece and roll with smoked Bacon
• Place on top of braising Sauce and place in an 375F oven for 60 minutes

Braising Sauce:
1 cup combined of chopped Carrot, Celery, Onion, Bay Leave,
,Thyme ,Oregano
2 ea Tomatoes, Blanched, peeled and Chopped
1 tbsp Olive Olive
1/2 cup Beef stock

• Sauté Vegetables and Herbs in Olive Oil until translucent, add the chopped Tomatoes and let simmer for 10 minutes and add Beef Stock

12/12/2025

Dutch Holiday treats:
“gevulde speculaas” (Almond Paste rolled with Speculaas Spiced Cookie Dough and baked)
“Banket Staaf” (Almond Paste rolled with Puff Pastry Dough after baking glazed with Apricot Jam

06/12/2025

Tried my hand at Lemon Cookies

05/12/2025

What’s for Lunch today?
Salad of Creamed Curried, Chicken, Pear, Avocado, Pineapple and toasted Coconut.

05/12/2025

Be unique, Be different, Be yourself, Be an Avocado among the Pears

03/12/2025

What’s for Dinner tonight?
Went back to the classics;
Steak Frites with a glass of Moulin a Vent.
Sautéed Chuckeye Steak, Béarnaise Sauce, French Fries

Béarnaise Sauce Story:
This is one of the classic sauces, when I worked at a Michelin Star Restaurant every newly chef applicant had to make this sauce and when the Executive Chef nodded the chef was hired!
As a chef you have to master different techniques only learned by practicing it many times over. This one includes temperature control, clarifing, reductions, emulsification, flavoring, reduction, knife skills, organization & cleanliness.

Recipe for 4:
3 ea Egg Yolks
1 ea Butter Sticks (8 tbsp) Clarified and kept at room temperature
1 tbsp Castrique (Reduction 70% of 1 cup Vinegar, 1 cup White Wine, 2 bay leaves, 2 tbsp Chopped peeled Shallots, Crushed Blackpeppercorns and Coriander Seeds and strained)
2 tsp Finely chopped curly Parsley
1 tsp Finely chopped Tarragon Leaves

Method:
• Bring a small pot of water to a boil
• In a small stainles steel bowl mix the Egg Yolk with the Castrique
• Wisk the Egg Yolk and Castrique vigorously and put the bowl op top of the pan with boiling water, turn down the gas and keep whisking and take it on and of the pan to make sure it emulsify nicely and doesn’t overcooks (scrambled eggs)
• Take from heat source and keep wisking and drizzle in all the clarified Butter add the chopped Parsley and Tarragon and bring to taste with Pepper & Salt

28/11/2025

Another way to repurpose yesterday’s Chicken
Samosa’s filled with diced Chicken, Green peas and Tarragon, served with raw Kohlrabi and Pear with Walnut Oil Vinaigrette and Tarragon Chicken au Jus.

28/11/2025

They call it Chicken and Noodles here in the South, perfect way to repurpose the Thanksgiving Chicken (or Turkey)

Recipe:
1 ea Medium Onion, peeled and diced
1 ea Large Carrot, peeled and diced
1 tbsp Olive Oil
1/2 lbs Wide Egg Noodles
1 cup Roasted Chicken Meat, diced (left overs)
2 cup Chicken Bouillon
1 tbsp Chopped Curled Parsley

Method:
• Sauté Onions and Carrots together with the Olive Oil
• Add the Chicken, Bouillon and the Egg Noodles
• Bring to a boil and let slowly simmer until the Noodles are done
• Add the chopped Parsley before serving
• Serve with warm crusty Bread and Butter
Eet Smakelijk

28/11/2025

Request for my Potato Gratin Recipe.

Gratin Dauphinoise, Recipe: (for 4)
5 ea Medium sized yellow Potatoes, washed, sliced 1/8” thick (leave sliced potatoes dry so natural starch stays on))
1 medium Onion, peeled, thinly sliced
3 Garlic cloves, peeled, minced
1 tbsp Olive Oil
1 twig fresh Thyme
1 cup Heavy Cream
Pepper & Salt

Method:
• Sauté Onions and Garlic with Olive Oil until glazed but not browned
• Add sliced Potatoes, Thyme and Heavy Cream and season with P & S
• Bring to a boil and let slowly simmer for 10 minutes
• Transfer to a fitting baking dish and remove Thyme twig and set aside until needed
• Bake in a preheated Oven @400 F for 15 minutes, sprinkle grated Gruyère Cheese (or Parmesan) on top and let bake for another 2 minutes.
Eet smakelijk!
Chef Karel

Yvette Sechrist McGlasson
Samalina Van Empel-Bothof

27/11/2025

Et Voila!
Mon Petit Poulet Roti a l’estragon

27/11/2025

Happy Thanksgiving Day to all my Family, Friends and Followers!!
I’m not a friend of the Gobblers or perhaps I’m since I don’t eat them.
We are having for Thanksgiving a Roasted Chicken Grand Mere with Tarragon au Jus and Gratin Dauphinois
Prep is ready:
• Spatchcock Empire Chicken ( brined Spatchcock Chicken for 24 hours in Buttermilk)
• After brining, drain and pat dry and put soft Garlic Parsley & Lemon Butter under the skin.
• Diced the Pancetta, Carrots, Onion, Mushrooms, Rosemary & Thyme.
• Prepared Chicken au jus from the roasted Chicken bones
• Made gratin Potatoes, Sauté thin sliced Onions and Garlic add Heavy Cream and let simmer for 10 minutes add thinly sliced Yellow Potatoes and let also simmer for 15 minutes and set aside.

Adres

Zutphen

Telefoon

+12404019669

Website

facebook.com

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer Chef Karel nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.