This Weeks Tweets 2010-11-15

Posted on November 15th, 2010 in Personal Chef by Ira Weiss
  • Giant Puffball and eggplant lasagna – ask me what a giant puffball is! :) #

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This Weeks Tweets 2010-08-08

Posted on August 8th, 2010 in Personal Chef by Ira Weiss
  • Personal Chefs; Become a private chef for your client on your cookdate so you can show off your chops! #

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This Weeks Tweets 2010-07-25

Posted on July 25th, 2010 in Personal Chef by Ira Weiss

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Posted on July 18th, 2010 in Personal Chef by Ira Weiss
  • RT @Dragon_Stars Save FlashForward call Starz 866-888-4010. Provide your name and cable provider! #

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Celery Soda – Take The Leap!

Posted on July 9th, 2010 in Cooking Tips, Drinks, Recipes by Ira Weiss

Celery Soda is definitely an acquired taste. Though, not too difficult to acquire. I think the biggest obstacle is equating the stalk with the drink. We already use celery in our juicers creating health drinks made from a concoction of fruits and vegetables. So creating soda pop from celery shouldn’t be too great a leap of faith!

As far as I know, the only manufacturer of celery soda, spelled Cel-Ray, in the northeast United States is Dr. Brown’s. This has been my favorite for years. But, living in the Hudson Valley, I can only find it at limited locations. Stop and Shop happens to be one of them.

We’ve recently become owners and fans of the SodaStream soda maker. This home carbonating system is perfect for the everyday soda drinker who enjoys fresh soda without the hassle of buying, storing and returning bottles.

While SodaStream has a fantastic assortment of soda flavors, they don’t have Celery Soda. We’ve adapted Alton Brown’s Celery Soda recipe for newbies. We suggest you go with the lighter version here if you want to try some celery soda for yourself. If you want a full strength celery soda, please use 1 tablespoon of freshly ground celery seed. Enjoy!

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 3/4 tablespoon freshly ground celery seed
  • SodaStream Soda water

Directions

Place the sugar and the water in a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed, cover and allow to steep for 1 hour. Strain using a fine mesh strainer into a heat-proof container. Place in the refrigerator, uncovered, until completely cool. Place in an airtight container in the refrigerator and store for up to 6 months.

To use, add 8.5 tablespoons of syrup to 1 liter SodaStream carbonated water. We like to use little plastic squirt bottles you can find at kitchen supply stores

Posted on April 11th, 2010 in Personal Chef by Ira Weiss
  • Have you tried cauliflower “rice” or “cous cous?” A great way to reduce carbs and add vitamins without losing flavor or texture. #

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Posted on April 11th, 2010 in Personal Chef by Ira Weiss
  • Have you tried cauliflower “rice” or “cous cous?” A great way to reduce carbs and add vitamins without losing flavor or texture. #

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Posted on March 21st, 2010 in Personal Chef by Ira Weiss
  • Still perfecting my bread baking skills (Can’t be good at everything I guess). Went to a demo at /root cafe in New Paltz last night #
  • Bread Alone in Rhinebeck is still my go to place if I need bread for a cookdate. Can’t go wrong with one of the best in the Hudson Valley #

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Posted on February 21st, 2010 in Personal Chef by Ira Weiss
  • Live on Fast Food? Here’s an eye opener. There isn’t a good substitute for a “home cooked” meal with real ingredients. http://bit.ly/a5ofO8 #

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Posted on November 1st, 2009 in Personal Chef by Ira Weiss
  • A small roasted turkey can feed a family of 4 for a week. #
  • 1 small turkey = lots of tasty leftovers: Soup, quesadillas, with gravy, pot pies, turkey salad, sliced turkey for sandwiches, and more #

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Posted on October 18th, 2009 in Personal Chef by Ira Weiss

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Posted on October 11th, 2009 in Personal Chef by Ira Weiss
  • Picked too many apples at your local pick your own farm? Make apple sauce! It freezes well and you can enjoy it all winter long. #

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Top Chef Masters

Posted on August 20th, 2009 in Food Opinion by Chef Jill
Ok, I have to start by saying that I normally don’t watch Top Chef.  I’m turned off by the bickering, bad attitudes and general poor sportsmanship. 
 
Now that that’s out of my system…. I’m SO excited that Rick Bayless won!  We had the opportunity to meet him at the Fancy Food Show in NYC in June.  (He was too busy serving us to hang out and chat)  He is truly a class act, and his food is awesome! 
 
I wonder if anyone has giving one of his cook books the "Julie and Julia"  treatment.  Tomorrow night, we make Ricks Chorizo!  If it’s anything like the Cochinita Pibil, we’ll both be happy.  

Twitter Updates for 2009-08-06

Posted on August 6th, 2009 in Personal Chef by Ira Weiss
  • We’re looking for a kitchen to share/use a few days each month in the Mid-Hudson Valley area. Please contact us at 845-773-9013 #

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Twitter Updates for 2009-08-05

Posted on August 5th, 2009 in Personal Chef by Ira Weiss
  • Remember the uproar about MSG in Chinese Food years ago? So why has the prepackaged food industry turned to MSG to “enhance” their flavors? #
  • Campbell’s and Progresso are having soup wars over the use of MSG. Well, check your Lipton soup mixes and many other products-MSG is lurking #
  • Why use MSG, a flavor enhancer? If you’ve created a tasty product there wouldn’t be a need for a flavor enhancer. #
  • The best way to avoid MSG is to make your own meals from scratch., check your pre-made foods carefully, or hire a personal chef! #
  • @GastroGirls Celery Root Flan? Sweet or savory? I love Dr. Brown’s celery soda…it might work. Can’t say you’ll have an international hit in reply to GastroGirls #

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Twitter Updates for 2009-07-30

Posted on July 30th, 2009 in Personal Chef by Ira Weiss
  • @cinemascribe what would McDreamy’s nickname be then? :) in reply to cinemascribe #
  • Off to buy me some corn pops. Haven’t had them in YEARS! #
  • Top Chef Masters just proves that famous chefs are people too. We place them on a pedestal, but they can botch up too. #
  • 2 nations at war. One at the brink of destruction the other being controlled by an immortal. Survival at stake! Should magic be reinstated? #

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Twitter Updates for 2009-07-29

Posted on July 29th, 2009 in Personal Chef by Ira Weiss
  • If you enjoy Indian food, expand your horizons and try some Middle Eastern fare. All along the ancient spice trail – its all good! #
  • @GastroGirls What about authentic Spanish! There must be one in Paris? in reply to GastroGirls #
  • @GastroGirls Grass is always greener. Are you studying any one cuisine in particular? If you know Mexican, become a street vendor there in reply to GastroGirls #

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Twitter Updates for 2009-07-28

Posted on July 28th, 2009 in Personal Chef by Ira Weiss
  • A wonderful experience. Japanese Noodle Shop in New Paltz. http://www.gomenkudasai.com You don’t have to go into NYC! Hudson Valley/Ulster #

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Dutchess County Staycation…Part One

Posted on July 16th, 2009 in Appetizers, Day Trips, Dinner Ideas, Lunch Foods, Restaurant Reviews, Side Dishes, Snacks by Chef Jill

I just read in article in the Poughkeepsie Journal with ideas for your staycation.  I’m going to try to give some ideas that, with a little imagination, will make you feel like you’re at the shore, or the lake, or just not stuck at home!

We took a wonderful vacation a few years back on Cape Cod.  Reminded me of childhood vacations right down to the tent and the torrential downpour we experienced one night.  Ever since that wonderful week, my husband has been obsessed with whole belly clams.  We usually stay away from deep fried food, but there’s something amazing about a freshly shucked clam, coated in a batter and fried so perfectly that you can actually taste the clam and appreciate the contrast of the softness of the clam and the crispiness of the coating.   Fried clam strips just don’t cut it!

We were driving south on route 9 right around Easter and my eyes were drawn to a sign that I had driven by a few times.  This time, before we had a chance to think , we found the car turning into the parking lot for Joe Willy’s Fish Shack.  We really just wanted to see what they had to offer, so we went in.  The owners have done a good job trying to make you feel like you’re at the shore.  They offer everything you expect if you’re at the Cape.  Including Ipswich Clams.  Those golden morsels of yummy-ness also known as whole belly clams.  Now we had no choice but to eat here.  We ordered half orders of the fried oysters and the Ipswich clams after being told they shuck them to order.  How fresh is that?!?!?!

Joe Willy’s offers something for everyone!  Lobster rolls, fish and chips, steak and cheese, chicken, even a veggie burger!  You have the choice of fried, broiled, or grilled for many of the seafood selections.   Your kids will LOVE IT HERE!  They offer more selection on the children’s menu than many local restaurants do. 

The best part is that they are located right next to Splash Down Beach!

Don’t waste your summer at the Galleria Mall.  Find something fun to do!

Tune in next time for some fun in the Rhinebeck area…and have a great summer!

http://joewillysfishshack.com/

http://www.splashdownbeach.com/

 

Mahi Mahi With Blood Orange, Avocado and Shallot Salsa

Posted on July 2nd, 2009 in Dinner Ideas, Lunch Foods, Personal Chef, Recipes by Ira Weiss

Mahi Mahi is without a doubt one of my favorite fish to eat. I was introduced to it on a trip to Aruba in 2002. The flesh is mild, white and firm and works with light to spicy seasonings. Even the pickiest fish eaters should enjoy Mahi Mahi. Here’s a photo of what a Mahi Mahi looks like right out of the ocean, followed by a really nice summer recipe.

SERVES 4

  1. Using a small sharp knife, (segment the orange) cut the peel and white pith from the orange.  Working over a small bowl so you catch the juice, cut between the membrane to release the segments.
  2. Add Avocado, shallots, jalapeño and lime juice to the bowl with the orange; stir gently to blend. Season salsa to taste with salt.
  3. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until lightly browned and cooked through, about 5 minutes per side.
  4. Place one fillet on each plate. Spoon salsa over fish and serve.

Note: If you can’t find blood oranges, substitute regular oranges and add 2 more teaspoons of lime juice to counteract the sweetness.

Serving Suggestion: A Mesculin Salad with a Light Vinaigrette and Cous Cous.

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