THE INVISIBLE CHEF MAKES SURPRISE APPEARANCE… RIGHT SMACK IN THE MIDDLE OF YOUR KITCHEN!

Starting this very day The Invisible Chef, is going to be right by your side (unseen)to offer advice, encouragement, and (most importantly) easy recipes for everyday dining. Cooking is the Chef’s first love, hobby, interest and passion. So you don’t have to fret, with TIC in your kitchen you’ll never have to eat another burger biggie or greasy pizza again. Ever. Um-m-m, let me rephrase that. Ever until you want to again.

This column is devoted to the non-cook, the harried cook, the too-tired-to-cook cook, or anybody else standing in front of the fridge waiting for something edible to appear.
And to prove my point, the chef is going to start off with a recipe that has only two ingredients. (This recipe is way good enough to serve for company, or even your picky sister.)

BEST BEEF BRISKET YOU EVER ATE
One eight or so pound trimmed beef brisket, size is not critical. Just remember brisket is like cheap cotton T-shirts —it shrinks a lot. What you put in the oven will come out about 1/4 smaller. If you are feeding the Mongol horde, plan accordingly.

• 1 box Lipton’s Onion Soup/Recipe Mix (What did we do before this stuff came along?)

• Pull off a big hunk of heavy duty aluminum foil. (OK, I know I said only two things, but you are not going to eat the fpoil, are you?)

• Lay the brisket fat side up on the foil. Trim off as much of that nasty fat stuff as you can. Open up the soup packets and sprinkle them on top of the brisket.

• Wrap the foil around loosely (so there will be room for the juices) and fold it so that it is sealed shut.

• Put it in a 325 degree oven for 5 hours.

• Check to see if it’s really tender. If not, cook another hour. It stays hot so you can set if at the back of the stove top if it’s done early.

See, I told you it would be easy! When it’s done, it will fall apart in the pan, and you’ll have lots of luscious beefy flavored juices too.

SERVE IT WITH. . .
Serve it with Au Gratin potatoes (from a box) but add a bunch (1/2 cup for you newbies) of chopped fresh cilantro to the sauce mix. And don’t tell anybody I taught you this. As far as they’ll ever know, you thought this up all by yourself. It’s highly unlikely that anyone but you will read this column, and your secret is safe with me.

Now then, for the veggie, steam fresh carrots (you can buy ‘em in a bag already peeled if you are in a hurry, or don’t want to bother with peeling) When they are tender, (not mushy please, the chef dislikes her lovely fresh vegetables destroyed) place in a serving bowl and add a spoonful of sugar (or Splenda) and a generous tablespoon of freshly squeezed orange juice. Slather on a big pat of butter or any of that other yellow stuff that passes for butter and allow it to sit for a few minutes. Serve. And watch it disappear before your very eyes.

If you don’t have a steamer, the Chef encourages you to go get one, you’ll never be sorry. Steamed vegetables are way tastier in the Chef’s humble opinion. And the chef has tons of humble opinions as you will learn as we get to know one another better.
Do this dinner on Saturday or Sunday and you’ll feast all week. Trust me.
Dessert, on the other hand is not likely to last that long.


LEMON BAR COOKIES WITH FRESH RASPBERRY SAUCE
Buy lemon bar cookies from the bakery, not the box kind.

• 1/2 jar seedless raspberry jam (Smuckers is best)

• 1 box fresh raspberries (You can use frozen ones, but the directions will change. Read on)

• Whipped Cream (in a can is best for this recipe)

Heat the jam in a sauce pan over low heat. When it melts, remove from the heat and allow to cool slightly. You may have to add a spoonful or so of water to thin the melted jam just a bit, then toss in the raspberries, and stir gently. Allow to cool. If you re using frozen raspberries, drain them in a sieve over a cup, and then use the juice to thin the heated jam. Just before serving top the lemon bar with spoonfuls of the sauce, and a big swoosh of the whipped cream.

Sit back and take the compliments gracefully. If you stick with your new best friend, The Invisible Chef, you’ll have lots more!