This Weeks Tweets 2010-07-25
- @them_apples "baking bacon, eggs and black pudding INSIDE a loaf of bread " No idea, sounds really interesting! Like a Chinese surprise. in reply to them_apples #
Powered by Twitter Tools
- RT @Dragon_Stars Save FlashForward call Starz 866-888-4010. Provide your name and cable provider! #
Powered by Twitter Tools.
- Have you tried cauliflower “rice” or “cous cous?” A great way to reduce carbs and add vitamins without losing flavor or texture. #
Powered by Twitter Tools.
- Have you tried cauliflower “rice” or “cous cous?” A great way to reduce carbs and add vitamins without losing flavor or texture. #
Powered by Twitter Tools.
- 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 #
Powered by Twitter Tools.
- 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 #
Powered by Twitter Tools.
- 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 #
Powered by Twitter Tools.
- @veganboy Video Game obsession – almost as bad as being a Foodie looking for your next great dish! in reply to veganboy #
Powered by Twitter Tools.
- 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. #
Powered by Twitter Tools.
Twitter Updates for 2009-08-06
- 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 #
Powered by Twitter Tools.
Twitter Updates for 2009-08-05
- 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 #
Powered by Twitter Tools.
Twitter Updates for 2009-07-30
- @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? #
Powered by Twitter Tools.
Twitter Updates for 2009-07-29
- 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 #
Powered by Twitter Tools.
Twitter Updates for 2009-07-28
- A wonderful experience. Japanese Noodle Shop in New Paltz. http://www.gomenkudasai.com You don’t have to go into NYC! Hudson Valley/Ulster #
Powered by Twitter Tools.
Mahi Mahi With Blood Orange, Avocado and Shallot Salsa
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
- 2 blood oranges
- 1 cup cubed avocado (1/4 inch cubes)
- 2/3 cup chopped shallots (or small diced)
- 4 teaspoons minced red jalapeno chiles, to taste (remove seed and membrane for less heat)
- 4 teaspoons fresh lime juice
- 4 teaspoons olive oil
- 4 mahi mahi fillets (4-6 ounces each)
- salt and pepper to taste
- 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.
- Add Avocado, shallots, jalapeño and lime juice to the bowl with the orange; stir gently to blend. Season salsa to taste with salt.
- 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.
- 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.
Quick Dinner Ideas: Sugar Snap Peas Four Ways
Sugar Snap Pea season is in full swing. If you have the opportunity to buy them fresh from a farm stand like Migliorelli’s in Red Hook or Rhinebeck, the Rhinebeck Farmer’s Market, Hyde Park Farmer’s Market or get the chance to pick your own, do so quick before you miss out. Otherwise, check you local grocery store. Find your local farm market in New York.
If you don’t know what a sugar snap pea is, they look like snow peas, but they have full-size peas still inside and totally edible shell and all. You can usually find them alongside snow peas in your market. They also make a great snack to go along with baby carrots – just wash, trim the stem end and eat!
They also make an awesome quick side dish, salad topper or main dish. Here are 4 ways to help make dinnertime fast and tasty! One idea leads to another and another and…
Sugar Snap Pea Side Dish (Step 1)
1 lb of sugar snap peas
1-2 medium size onions – sliced
3-6 garlic cloves – sliced
1 tablespoon extra virgin olive oil
salt and pepper to taste
(Optional) – Add a pinch of red pepper flakes for some heat
Saute onions in olive oil for 1-2 minutes on medium heat in a wok or sautee pan. Add garlic and sugar snap peas. Continue sauteeing until the garlic is soft. Add salt and pepper to taste. You’re done. This side dish is extremely flavorful and easy to make.
But wait! Here’s another idea…
Sugar Snap Pea Salad Topper with Dressing
Ingredients from Step 1 and…
1/2 cup red wine vinegar
1 tablespoon dijon mustard
1/4 cup extra virgin olive oil
Spoon the side dish above into a bowl. In another bowl, whisk together 1/2 cup of red wine vinegar, 1 tablespoon of dijon mustard and 1/4 cup of extra virgin olive oil (Or use your Magic Bullet, blender or food processor instead of a whisk). Toss with the snap pea side dish and refrigerate for 10 minutes, just long enough to cool. Serve over your favorite salad greens.
But there’s more…
New Dinner Ideas: Pancakes Don’t Always Require Maple Syrup
Every so often we get a craving for pancakes for dinner. This becomes breakfast for dinner as we have eggs or some kind of meat (sausage, bacon, ham or Canadian bacon) to go with them. Then comes the warm maple syrup or fruit preserves.
But pancakes don’t require a sweet topping. Why not a savory pancake? With a savory topping and/or filling? Crepes can be savory. Blini filled with meat (thus blintzes) can be savory.
So we set out to create a savory pancake. We adapted a recipe from the Joy Of Cooking for a cornmeal pancake to go along with a smoked baby clam cream sauce. Smoked baby clams, smoked baby mussels, or smoked scallops can be found in most grocery stores.
Savory Cornmeal Pancakes
1 1/4 Cups yellow cornmeal, prefer fine, stone ground
3/4 Cup all-purpose flour
1 3/4 Teaspoons baking powder
1 1/2 Teaspoons salt
1/4 Teaspoon ground black pepper
1 2/3 Cups milk
4 Tablespoons (1/2 stick) unsalted butter or margarine, melted
2 Large eggs
Additions:
2 Tablespoons of finely chopped chives
3/4 cup of corn, drained
Whisk the dry ingredients (items 1-5) in one bowl, wet ingredients in another bowl (items 4-8). Pour wet ingredients on top of dry and whisk together until just combined. Batter will be thin. Stir in chives and corn.
You can make any size pancake that you wish. We prefer to make them about the size of a Hellman’s Mayonnaise jar lid (screw on lid, 32 oz jar) or standard coffee mug circumference. Cook until the top of each pancake has formed bubbles – once the bubbles have popped, flip. Cook until bottom is lightly browned.
This batch makes quite a few pancakes that can be frozen for later use. We recommend that you pre-heat your oven for 170-200 degrees to keep the pancakes warm while you finish cooking the rest.
Standard White Cream Sauce
2 Tablespoons of finely minced onion
1 Tablespoon of finely minced garlic (optional)
2 Tablespoons of butter, margarine or olive oil (or a mix)
2 Tablespoons all-purpose flour
1 1/4 Cups milk
Pinch of freshly ground nutmeg
Salt and Pepper to taste
Sauté onions and garlic in melted butter/margarine/olive oil for a few minutes until translucent. Whisk in flour. Stir for 2-3 minutes to slightly brown the flour butter mixture (roux). Slowly stir in milk. Once incorporated, add nutmeg. Simmer lightly, stirring frequently for 6-8 minutes. Add 1 can of smoked baby clams, smoked baby mussels or smoked scallops. Simmer and stir for another 2-3 minutes for the flavors to blend. Add salt and pepper to taste.
Serving ideas: Serve with a grilled steak and grilled asparagus
Kosher Option: Simply use margarine, olive oil and non-dairy creamer in place of milk products if your serving with meat. And, of course, skip the shell fish and pick up some Kosher smoked fish like lox or trout!
Vegetarian Option: Saute mushrooms instead of fish and use liquid smoke for the sauce. If you don’t have liquid smoke, sprinkle smoked salt on top of the sauce just before serving
Kosher & Shabbat Meals Survey
Dinner’s On The Table is looking to assess the needs of the Mid-Hudson Valley Jewish Community for Kosher Meals.
At present, there are few, if any Kosher Restaurants in the area. Depending on your location, you have to travel over 50 miles to find one. And if you don’t wish to cook, you’re stuck with horrible pre-made Kosher frozen dinners from the grocery store. Dinner’s On The Table Personal Chef Service offers you a delicious alternative for a Kosher family dinner.
Please take a few moments to take our short, 5 questions survey. By taking our survey and leaving your contact information, we’ll take $100 off your first Personal Chef cookdate or 25% off of your first Shabbat Meal. (Your contact information is safe and confidential. We don’t share this information.)
http://www.surveymonkey.com/s.aspx?sm=yKdhO_2f_2bG6gKCB4Qwgdn92g_3d_3d
The Healthy Vegetarian – Making Tofu Tastier
I’ve had many inquiries about cooking for a Vegetarian. It’s not as difficult as it sounds. Most of us eat at least one Vegetarian meal a week.
When’s the last time you had Eggplant Parmigan? Yup, it’s a Vegetarian meal. Bean Burritos, Fettuccini Alfredo, Veggie Omelets or Quiche are all Vegetarian meals that don’t require any special ingredients. Now there are plenty of ingredients that you either need to purchase or make yourself for other dishes, but many Vegetarian meals can be prepared easily by anyone with just a few kitchen skills. The really hard part is making sure the meal is balanced. Many Vegetarians don’t get enough protein, and alternately have too much fat or carbs in their diets.
I’ve seen the Vegetarian offerings at restaurants. Some get it right and offer delicious, nutritionally complete meals. While most just offer a veggie burger or a veggie plate. Broccoli, cauliflower, green beans, and rice. Now THAT’S going to make me want to give up meat?!
What makes matters worse for many Vegetarians is having to prepare meals for themselves and the meat eaters in the house. It’s just too much work! Nobody wins. How does someone who doesn’t eat meat prepare a chicken dish? I know I taste everything I make. There are a few foods that can substitute easily for meat. Seitan and tofu are good sources of protein. When prepared properly, they’re both delicious! I know what you’re thinking… TOFU????? YUK! It has no flavor, and I don’t like the texture. Not so if you do it right! If you want your tofu to taste good, you need to infuse it with flavor.
Place a skillet over medium heat. Add your choice of flavors. Soy sauce and toasted sesame oil are really nice for Oriental dishes. Heat the sauce then add cubed, dried tofu to the skillet. Allow the tofu to cook for a few minutes, until at least half the sauce is absorbed and the tofu starts to brown. Flip the pieces over and continue to cook until all the sauce is absorbed and the tofu is browned on the bottom. Remove from skillet and prepare the rest of your dinner. Toss tofu cubes in at the end to avoid breaking the tofu. (If you don’t use all of the tofu, you can top a tossed salad with it for lunch the next day)
You can use any marinade you like to get similar results. Think pesto, a nice vinaigrette, any Indian spice mix with a bit of oil. The options are endless and delicious!
Call us to set up a cook date! We can whip up healthy meals for homes with both Vegetarians and meat eaters.
For more information on adding green to your diet, check out www.greenyourdiet.org
Behind the Scenes of a Personal Chef: Recipe Testing
Recipe testing is one of the most important – and really fun – things we do as Personal Chefs. You could say we’re food explorers. We scan through many different food magazines (Gourmet, Fine Cooking, Bon Appetit, Cooking Light, Cook’s Illustrated, Cook’s Country), cookbooks, and Web sites (The Food Network, Recipezaar, Epicurious) always looking out for recipes that will expand our palate and what we can offer you.
When we find a recipe to offer you, or you make a specific request, we make absolutely certain that it meets our standards and your expectations. In addition to testing the dish to see how it tastes the same day we cook it, we also test recipes for the 2-4 days they may sit in your fridge and whether they freeze well for the week or so they may stay in your freezer.
Of course you don’t have to eat your meals the same week we prepare them. Most dishes will survive quite well for 4-6 weeks in your freezer. Any longer and they may acquire freezer burn which will affect the flavors. They can still be eaten, however. This is why we date everything we make with its "born on date," to borrow the term from Budweiser, so you know exactly when the dish was prepared.