Category Archives: Catering

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
beta
calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Blackberry Muffin Recipe

Summer is my favorite time of the year.  Whenever I see blackberries, I think of my grandfather’s blackberry patch and the scratches I got from the thorns while picking them.

Blackberry Muffins
Serves 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
256 calories
41 g
52 g
9 g
4 g
5 g
96 g
118 g
24 g
0 g
3 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 256
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg
17%
Sodium 118mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
7%
Sugars 24g
Protein 4g
Vitamin A
7%
Vitamin C
8%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup butter, softened
  2. 1-1/4 cups plus 1 tablespoon sugar, divided
  3. 2 large eggs
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/2 cup milk
  8. 2 cups fresh or frozen blackberries
Instructions
  1. In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
  2. Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Adapted from Taste of Home
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calories
256
fat
9g
protein
4g
carbs
41g
more
Adapted from Taste of Home
Preston Cooks For You http://prestoncooks.com/

Peach Tarragon Shortcake Recipe

Porter Peaches are ripe and fabulous this year!  For an extra flavor profile, use Tarragon to spruce up this awesome Summer Recipe.

Peach Tarragon Shortcake
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
409 calories
48 g
77 g
23 g
5 g
14 g
204 g
315 g
19 g
0 g
7 g
Nutrition Facts
Serving Size
204g
Servings
8
Amount Per Serving
Calories 409
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg
26%
Sodium 315mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
9%
Sugars 19g
Protein 5g
Vitamin A
24%
Vitamin C
12%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Peaches
  2. 4 large ripe peaches
  3. 2 sprigs tarragon
  4. ¼–½ cup sugar
  5. Shortcake And Assembly
  6. 4 tablespoons (1/2 stick) unsalted butter
  7. 1 sprig tarragon
  8. 1 cup cake flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 1 cup all-purpose flour, plus more for surface
  12. 2 teaspoons sugar, plus more for sprinkling
  13. 1½ cups chilled heavy cream
  14. Whipped cream (for serving)
Instructions
  1. Peaches
  2. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
  3. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into ¼"-thick wedges, collecting juices.
  4. Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  5. shortcake and assembly
  6. Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  7. Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 tsp. sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  8. Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about ½" thick. Brush with some reserved melted butter and sprinkle with sugar.
  9. Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
  10. Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Adapted from bon appetit
beta
calories
409
fat
23g
protein
5g
carbs
48g
more
Adapted from bon appetit
Preston Cooks For You http://prestoncooks.com/

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Adapted from My Recipes
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calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Zucchini Bread Recipe

With all the heat and rain this summer, I had an abundance of Zucchini!  Enjoy. 

Zucchini Bread
Yields 2
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
2968 calories
368 g
279 g
154 g
38 g
13 g
767 g
1964 g
213 g
1 g
133 g
Nutrition Facts
Serving Size
767g
Yields
2
Amount Per Serving
Calories 2968
Calories from Fat 1350
% Daily Value *
Total Fat 154g
238%
Saturated Fat 13g
67%
Trans Fat 1g
Polyunsaturated Fat 45g
Monounsaturated Fat 88g
Cholesterol 279mg
93%
Sodium 1964mg
82%
Total Carbohydrates 368g
123%
Dietary Fiber 12g
48%
Sugars 213g
Protein 38g
Vitamin A
13%
Vitamin C
35%
Calcium
38%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup white sugar
  2. 1 cup brown sugar
  3. 3 eggs
  4. 1 cup vegetable oil
  5. 3 teaspoons vanilla extract
  6. 1 1/2 cups whole wheat flour
  7. 1 1/2 cups all-purpose flour
  8. 1 tsp nutmeg
  9. 3 teaspoons ground cinnamon
  10. 1 teaspoon baking powder
  11. 1 teaspoon salt
  12. 1 teaspoon baking soda
  13. 2 cups grated zucchini
  14. 1 cup chopped walnuts optional
Instructions
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined.
  4. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
beta
calories
2968
fat
154g
protein
38g
carbs
368g
more
Adapted from Butter with a side of bread
Preston Cooks For You http://prestoncooks.com/

Sample Dinner Party Menu

“Preston Cooks For You did a wonderful job with our dinner party for 10 people. He was easy to work with and professional and the food was delicious! All of our guests wanted to know where we found this fabulous chef and to hire him for themselves.”

Meghan N.

The price for a plated dinner party varies according to your customized menu selection. Below are just a few of the numerous menus that we will create together*.  

Dinner with Friends: $69
Spanakopita with Tzatziki
Orange, Radish & Mint Salad with Honey Lime Vinaigrette 
Moroccan Beef Stew served over Herb and Citrus Couscous
Hummus and Naan 
Moroccan Chocolate Cake 

Roasted Rack of Lamb with Blood Orange Sauce

Romantic Night at Home: $79/person
Coeur a la Creme with Mango Chutney &
Rosemary Crackers
Chorizo Stuffed Mushrooms
Salad or Choice of Soup
Pan Seared Duck Breast w/ Plum Sauce
Roasted Butternut Squash
Sautéed Swiss Chard 
Ginger Chocolate Cake w/Bourbon Sauce

Special Occasion: $89/person
Signature Marshall Crab Puffs
Goat Cheese Truffles 
Roasted Red Pepper Soup
Spicy Sunflower Salad w/Carrot Sriracha Vinaigrette
Braised Short Ribs w/Chimichuri
Parsnip Puree
Balsamic Roasted Brussels Sprouts
Cheesecake w/Macerated Berries

Taxes are included.  *Prices are subject to change based on menu selection. Additional charges may apply for equipment rental

A 50% Deposit is required at Contract Signing. If a problem or cancellation arises, we ask that you cancel your order 24 hours prior to your event. If you fail to cancel within that time period, your deposit becomes non-refundable.

Add $250 Gratuity for dinner service on Thanksgiving Day, Christmas Day and New Year’s Eve 

Molasses Oatmeal Raisin Cookie Recipe

Molasses Oatmeal Raisin Cookie Recipe
Yields 24
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Prep Time
30 min
Cook Time
13 min
Prep Time
30 min
Cook Time
13 min
244 calories
36 g
36 g
10 g
5 g
5 g
60 g
113 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Yields
24
Amount Per Serving
Calories 244
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 113mg
5%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
10%
Sugars 15g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup unsalted butter, softened to room temperature
  2. 1 cup packed light or dark brown sugar
  3. 1/4 cup granulated sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 1 Tablespoon molasses
  7. 1 and 1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 and 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon salt
  11. 3 cups old-fashioned whole rolled oats
  12. 1 cup raisins
Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
  3. Beat in the oats and raisins on low speed. Dough will be thick. Chill the dough for 30 minutes in the refrigerator. Allow to sit at room temperature for at least 15 minutes before rolling and baking.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  5. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
beta
calories
244
fat
10g
protein
5g
carbs
36g
more
Adapted from Sally's Baking Addiction
Preston Cooks For You http://prestoncooks.com/

Guacamole Recipe

Guacamole
Serves 6
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Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
beta
calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Mexican Buffet

Taco Buffet

Flour Tortillas and Corn Shells, Taco Meat, Green Chile Chicken or Marinated Portobello Mushrooms, Cheese, Sour Cream, Green Onions, lettuce, Tomatoes, Cilantro Lime Rice, Ranchero Beans, Chips and Salsa

$10.49 Per Person for Portobello Mushroom
$10.99 Per Person One Meat
$11.49 Per Person Two Meats
$11.99 Per Person Two Meats and Mushroom

Fajita Buffet

Flour Tortillas, Fajita Beef, Seasoned Chicken or Marinated Portobello Mushrooms, Grilled Onions and Peppers, Cheese, Sour Cream, Cilantro Lime Rice, Ranchero Beans, Chips and Salsa

$10.99 Per Person Portobello Mushroom
$11.99 Per Person One Meat
$12.99 Per Person Two Meats
$13.49 Per Person Two Meats and Mushroom

Enchilada Casserole

Taco Meat with Red Sauce, Green Chile Chicken or Marinated Portobello Mushrooms with Creamy White Sauce, Cheese, Sour Cream, Green Onions, Cilantro Lime Rice, Ranchero Beans, Chips and Salsa

$10.49 Per Person for Portobello Mushroom
$10.99 Per Person for Beef
$11.49 Per Person Chicken

Guacamole and Tortilla Chips

Made Fresh Per Quart (Serves 8-10)
$19.99

Queso and Tortilla Chips

Creamy Queso with Fresh Jalapenos, Tomatoes, Cilantro, and Poblano Peppers. Per Quart (Serves 10-15)
$15.99

5-Layer Dip and Tortilla Chips

Layers of Refried Beans, Guacamole, Sour Cream, Pico de Gallo and cheese, topped with jalapenos and served with tortilla chips.
Serves 15-20
$39.99

Southwest Roasted Sweet Potatoes and Black Beans 
$.99 Per Person

 $1.50 service charge per person for Plates, Cutlery and Napkins

 

Dinners Under $20

Choice of Meat

  • Beef Tip Ragu
  • Spinach and Feta Stuffed Chicken Breast
  • Dijon and Herb Pork Tenderloin
  • Fish – Catch of the Day
  • Moroccan Beef Stew Chef’s Favorite
  • Moroccan Chicken

Choice of Starch

  • Parsnip Puree
  • Au Gratin Potatoes
  • Wild Rice Pilaf
  • Herb and Citrus Couscous
  • Loaded Mashed Potatoes
  • Citrus Mashed Sweet Potatoes

Choice of Two Salads

  • Fresh Fruit Salad
  • Orange, Radish and Mint Salad with Honey Lime Vinaigrette
  • Greek Chickpea Salad
  • Homemade Hummus w/Naan
  • Three Potato Salad
  • Caprese Pasta Salad
  • Caesar Salad

Choice of Vegetable

  • Ratatouille
  • Wild Rice and Broccoli Casserole
  • Lemon and Garlic Green Beans
  • Sauteed Mixed Vegetables
  • Balsamic Roasted Brussels Sprouts
  • Hatch Chile Corn Pudding

Choice of One Meat       $19.99 Per Person
Choice of Two Meats     $20.99 Per Person
Choice of Three Meats   $21.99 Per Person

Above Menu Includes Bakery Fresh Rolls and Butter.

$1.50 service charge per person for Plates, Cutlery and Napkins