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  March Edition   ::   THE OH SO INDULGENT NEWSLETTER
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NEWS

Check out the updated Sample Menu, Dessert Menu & Ice Cream List with NEW items for Spring (March 20th is the first day of Spring so get ready)!

Tickets are now on sale for next months Glass Slipper Ball .

Chef Natasha Treu will be featured as one of the Best Chefs of Houston along side Over 20 Chefs from some of the finest restaurants and caterers . Chef Natasha will prepare Candy Bagel and Lox - fine jasmine tea smoked citrus cured salmon, topped with grapefruit cream and caper, on garlic bagel slice. Candied Bagel and Lox

You will have an opportunity to taste signature dishes and desserts as well as meet these chefs in person! Click here to order tickets online .

This fabulous Gala is SATURDAY APRIL 14, 2007. Dance into the night with Grammy® nominee Scott Gertner, owner and entertainer at Houston club staple, SkyBar on Montrose. Additionally, Houston PBS’s Ernie Manouse, will emcee the evening.  The multi-Emmy Award nominated Manouse is host of popular shows such as WeekNight Edition / WeekDay Edition, InnerVIEWS with Ernie Manouse, the connection and The After Party. 

The Ball is Benefiting Zonta Intl. Click here to order tickets by mail.
Be sure to bring anyone who would enjoy this fabulous event!

The dress for the event is cocktail attire with black tie optional. For more information go to www.GlassSlipperBall.com or www.zontahouston.org.

FREE Window Stickers
Great FREE mini window stickers now available!
Email or call 713-906-1899 to get yours now!

Corporate Clients - For your convenience we now accept VisaMCDicoverAmexeCheck

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Best of Citysearch Indulgence by Natasha has been chosen THE BEST CATERER 2007 by
BEST OF CITYSEARCH Thanks Again to all who made this possible!
We wouldn't exist without your support. - Chef Natasha Treu'


Tips and Tricks

Stocking Your Pantry

Stocked Pantry
How does one keep the items on hand for both new and everyday recipes ? What about without recipes at all? My simple guide will help save you dreaded multiple trips to the store; and show you how to choose the best ingredients for your money.
Canned Tomatoes
I recommend San Marzano - This Italian variety is grown in Volcanic soil and is ripe all year so it is canned when its freshest. Also the
pulp is dense and has not much sacchariferous." In other words ... it
has less sugar. This variety taste better than fresh many times.
Click here to view Food Networks "Tomatoes 101". A great guide!

Chicken, Beef and/or Vegetable broth
Go with the 99% fat free and low sodium variety so you can control the amount of salt in the dishes you prepare. The fat in the broth really doesn't bring much flavor to the table, just fat.

Rice
Just as important as pasta. Who want to eat just pasta? I recommend buying in bulk. My favorite rices are Jasmine and Basmati for the fragrant aroma and slight floral taste. Click here for a great guide on the different varieties of rice by the Food Network.

Dried Pastas
Always good for a quick meal, especially with the canned tomatoes and spices you now have on hand. Click here to learn about pasta.

Vanilla and Almond Extracts
For adding a little extra flavor to desserts, pie crusts, vegetables and other dishes. Buy only the pure extracts w/ no additives. Click here for more info
Dried Herbs and Spices
Necessary for every flavorful dish. Stock up on as many as you can. Choose from a supplier that replaces them often. Central Market throws theirs out every six months and Penzeys Spices cycles every week. Your herbs and spices will only keep their flavor a maximum of six months to one year.
Kosher Salt
Kosher salt can be used in nearly all applications.Its texture allows you to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Also, because of the absence of iodine, kosher salt tends to make flavors cleaner and brighter than iodized salt, which has a slightly metallic flavor. Sold wherever salt is sold.
1lb All Purpose Flour
For Baking, battering, making roux and thick sauces, etc..

Light & Dark Brown, Refined & Powdered/Confectioners Sugar
For baking, making desserts, sauces, removing acidity from tomatoes, southern style dishes, adding to fruit, glazes and the list goes on.

Balsamic vinegar
Key ingredient for flavoring italian & greek dishes, marinades & making salad dressings. Go for good priced Balsamics w/ acidity 6% & under from Modena. The thicker & better aged, the higher quality.

Mild Inexpensive Extra Virgin Olive Oil
& Fine First Cold Pressed Olive Oil

First one for every day cooking and second for vinaigrettes and drizzling. Click here for Info on olive oil.

Canned Beans (black beans, navy, pinto, kidney, garbanzo)
Required for many international dishes and when you forgot to pick-up the meat can work as a hearty vegetarian substitute.

Good Quality Dark Chocolate Pieces
Almost every grocers deli sell them now. With dark chocolate you can add milk or sugar and turn it into semi sweet or or milk chocolate. Necessary for baking, dipping fruit, desserts and yes, even some entrees.

Good Quality Breadcrumbs
A must have for every pantry. Come in hand to top, fill, batter and roll.

Baking Soda and Baking Powder
For baking and cleaning.

Recipe of the Month


3 Alarm Turkey Chili
In honor of the Houston Livestock Show and Rodeo and the Annual Chili Cook off here is my turkey chili recipe! Full bodied, healthy, and sure to please any cowpoke your feeding. The heat is adjustable. Just leave out the peppers or add more to your desire.

  • Ingredients:

    1 inch Chopped Fresh Seasonal Veggies

    32 oz Fat Free, No added Sodium Chicken Broth (prefer. organic)

    1lb Ground Lean Turkey

    2 Diced Green Chilies (w/o seeds)

    2 cloves diced garlic

    2 Diced Anaheim Peppers (w/o seeds)

    1/2 cp Diced White Onion

    2 Dried Ancho Chiles soaked till soft

    2 tb sp Cumin 2 Dried Chipotles soaked until soft
    1 tb sp Mexican Oregano Olive oil
    1 tsp ground black peppercorn 1.5 tsp corn starch
    Kosher Salt or Sea Salt to taste 1 Can Good Quality Black Beans

    Directions:

    1. Brown the turkey with garlic and onion in olive oil until onion turns clear and garlic begins to brown.
    2. Add spices and peppers and saute for 2 to 3 minutes in aprox 3 tb sp oil.
    3. Add the vegetables, beans and stock, and cook on med-hi for approximately 20 minutes.
    4. Add corn starch and let simmer until thick.

    Makes: 4 servings - Prep time: 30 minutes - Cook Time: 40 minutes

 

Dried Chiles
 


T
hank you
to For Your Memories and the Association of Bridal Consultants for choosing Indulgence to feature at this months meeting.

 

 
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Copyright 2007 Chef Natasha Treu’ Fletcher