Chef’s Table is an occasional series highlighting the talented chefs from The Bristal Assisted Living communities. Today we are featuring Richard Klein, Director of Food Service for The Bristal Assisted Living at Sayville.
Born and raised on Long Island, Richard began cooking around the age of 10 with his dad teaching him to make scrambled eggs and chili. Although he enjoyed cooking and working at restaurants during high school, he did not plan to pursue a culinary career. He took a position as a member of the wait staff when The Bristal at Sayville first opened in 2014. What began as a job to put himself through college though, uncovered a passion for food and serving others.
Richard completed his bachelor’s in computer programming while simultaneously growing and assuming more responsibility in the kitchen at The Bristal at Sayville. He was promoted to Director of Food Service in 2019 and he couldn’t be happier, saying the decision to stay after graduating was easy, “I really love to cook and enjoy making the residents happy.”
Richard took two popular recipes and made some simple adjustments to make them more nutritious. We hope you enjoy his healthier versions of Eggs Benedict and Chicken and Broccoli Stir Fry!
Eggs Benedict over Avocado Whole Grain Toast with Lime Hollandaise
Serves 2
Ingredients
4 slices of thick whole grain toast
2 avocados diced/mashed
4 eggs
1 tsp red pepper flakes
1 pinch of salt
Olive oil
1 Tbsp vinegar
Lime Hollandaise Sauce Ingredients
4 egg yolks2/3 cup melted butter
Pinch of salt and pepper
1 Tbsp lime juice
Directions for Sauce
Pour water into a pot and bring to a simmer.
Set a metal or glass bowl over the pot of simmering water – creating a double boiler.
Add egg yolks to bowl and start whisking immediately for several minutes until the yolks have expanded.
Slowly add the melted butter while continuing to whisk thoroughly.
Be sure not to overheat the mixture as the eggs will begin to cook.
Complete the sauce by whisking in the salt, pepper and lime juice.
Directions for Poached Eggs
Fill a pot with water and bring to a boil.
Add in the vinegar and turn down the heat slightly.
Crack the eggs and add slowly to the pot one at a time.
Cook the eggs for 4 ½ minutes.
While the eggs are cooking, Drizzle olive oil on the bread and grill or toast them in a pan on medium heat.
After toast has browned, add the diced avocados and salt.
Remove the eggs from the water with a perforated spoon to strain.
Gently add each egg on each slice of bread.
Top with sauce and sprinkle with chili flakes.
Chicken and Broccoli Stir Fry with Rice Noodles
Ingredients
100g rice noodles2 chicken breasts
2 cloves of garlic, minced
1 cup broccoli crowns
2 eggs
2 Tbsp soy sauce
Olive oil
Salt and pepper to taste
Chili flakes to taste
Directions
Place the rice noodles in a bowl of hot water and set aside to soften for 10-12 minutes.
Cut the chicken breasts into strips.
Heat the pan and add olive oil.
Add the chicken and cook for 3 minutes.
Add the garlic, broccoli and soy sauce and cook for 3 more minutes.
Place chicken mixture in a bowl and set aside.
Whisk the two eggs together and add to the same pre-heated pan coated in olive oil.
Cook the egg mixture and add the rice noodles and sauté.
Add the chicken and broccoli mixture to the pan and incorporate.
Season the mixture with salt and pepper to taste.
Plate the stir fry and add chili flakes to taste.
Chef 's Notes
Five questions. Hundreds of different answers based on our chef’s awesome personalities. Enjoy!
Q. Ingredient you must have?
A. Soy sauce
Q. Favorite recipe?
A. His grandmother’s chicken paprikash.
Q. Favorite tool?
A. Knife
Q. Favorite cuisine?
A. Asian – I really enjoy spicy foods.
Q. Favorite meal?
A. Shrimp scampi
