Le Radis

I get so excited when I stumble upon new ways to cook items you normally wouldn't prepare hot (i.e. cucumbers---yum!) . Not too long ago, I found an idea on a website for "brown buttered radishes," and thought that's really smart. Plus I am always looking for ways to incorporate radishes into my some of my dishes since it is the star of my logo!

While creating my menus for my meal deliveries this dish found it's way to the forefront of my memory! I decided to twist it up a bit and toss some rainbow Swiss chard and whole leaves of parsley in the mix.

The colors and flavors of this recipe scream springtime!

I hope you enjoy!

Brown Buttered Radish w/ Rainbow Swiss Chard & Parsley

Serves 2-4

• 3 Tablespoons butter
• 1 bunch radish, cleaned & quartered
• 1 bunch rainbow Swiss chard, cleaned & rough chop
• 1/2 bunch parsley, leaves left whole, fine chop stems
• S+P

1.In a large saute pan melt butter over medium-high heat. Once butter is melted, allow butter to continue cooking until it turns slightly brown in color (2-3 minutes).

2.Add your radish and toss. Cook for 2-3 minutes until radishes are slightly tender.

3.Mix in your Swiss chard until just wilted, then add your parley leaves & stems.

4.Season w/ S+P and ENJOY!

Springtime...Standby

Cue one more snowstorm! Ugh!

It's NOT Just Lunch for Me

Meatloaf Thursday w/ the Mashed Potatoes Clearly taking center stage.

This past Thursday I serviced a lunch meal delivery for a start-up office that I most grateful for, Kitchensurfing. Lunches are 30 people in attendance and this particular week I was on my own for the delivery (sidenote: I am going to do a blog on just the procedures of showing up for an event w/ or w/o extra hands, unloading the vehicle, and arriving at the door of a Manhattan/Brooklyn (because at this point they are damn near the same scenario) apartment).

Anywho...the menu was simple and classic, yet as I found myself in the kithchen at 6am on Thursday morning, I thought, "Damn catering for a morning/afternoon event is a bit more stressful than an evening party/dinner". There is literally no time; wake up at the crack of dawn (even though we are preparing for a noon lunch service---and all of those diners are still SLEEPING!) , get it hot, and go!

And so I did.

The Menu:

• Slow Cooked Meatloaf w/ Handmade Sauce

• Crown Maple Glazed Carrots w/ Coriander

• Garlic Hericot Vert (fancy French Green Beans)
• Skin-on Mashed Potatoes
• Spicy Butternut Saquash Soup w/ Spiced Pumpkin Seeds.

Eat simple.

Vegetarian Burgers: Meat has met it's match.

"Vegetarian Burger" always sounds like an oxymoron to me. I do love a good hamburger completely loaded, but from time to time I do substitute the meat for a more healthier approach.

There are certain meatless ingredients (that are also good sources of protein) that I like to hunt down when making a vegetarian burger: quinoa, beans, nuts, any kind of vegetable that I can dice and add to the mix.

Another key factor when making a "vegan" vegetable burger (I will add some eggs to just a 'vegetarian' burger) is the binder. Because I don't want to add any animal product to bring my mixture together some helpful ideas are to add pureed beans or cooked vegetables.

Also keep in mind how you cook your burger! Though a vegetable burger can stand up to that of meat any day, they are still a bit on the delicate side. Cooks beware when throwing a veggie patty on the grill, you very well could end up with a grainy mess. I suggest a grill pan or sauté pan.

What's my favorite veggie recipe go-to? Lentils & Barley.

Lentil & Barley Burger: (makes about 8 nice size burgers) 1 cup barley, cooked until tender in 2 cups water 1 cup dried lentils, cooked until tender in 2 cups water (after cooking divide in 1/2) 1 large carrot, small dice 1 medium onion, small dice 2 TBSP tomato paste 1 TBSP cumin 1 TBSP smoked chile powder 1 TBSP corriander 1/2 cup flour (have a bit more on reserve in case you need to add anymore) 1/2 cup fresh herbs, chopped (I like parsley and/or cilantro) salt and pepper to taste

1. Cook lentils and barley separately, let cool.
2. Saute carrots and onion in olive oil until soft over medium heat. 3.Take 1/2 of your lentil mixture and mash with the back of a fork until completely mashed up, add tomato paste and spices to mashed lentils and mix **this is going to serve as a vegan-friendly binder for your burgers
3. In a large bowl, combine barley, lentils, mashed lentil mixture, flour, chopped herbs, and S&P. Mix well. Form your burgers--**you may need to wet your hands a bit to prevent sticking.
4. Sear burgers on medium heat until browned on both sides. To reheat pop into a 350 degree oven for about 10-15 minutes.

Sauce Tomate

10 Years ago (geez) I was an assistant chef at the then legendary French Culinary Institute (now International Culinary Center). I sort of had the pleasure of working with the even more legendary late Marcella Hazan. In this demonstration she shared with the class how to make her signature and truly shockingly simply tomato sauce. In a nutshell, is slow cook, uncovered for 45 minutes, stirring occasionally: 2 pounds chopped tomatoes (fresh or canned depending on the season), an onion, salt, and butter. She discards the onion in her recipe.

So...fast forward to 2014. I catered a cocktail party last week where I served an hors d'oeuvres w/ slow roasted tomatoes. I had quite a few left over, so I thought maybe I would make a sauce out of them or just add them to some pasta for dinner. I went with the sauce option and the Marcella Hazan food memory from years past and put a spin on her recipe.

See my recipe below:

*For Slow Roasted Tomatoes: *

-10plum tomatoes, quartered

-5 cloves garlic, chopped

-1 Tbsp Herbs de Provence

-2 Tbsp olive oil

1. Preheat oven to 250 degrees F.
2. In a large bowl, toss all ingredients making sure tomatoes are coated.
3. On a sheet tray lined with parchment paper, place tomatoes "seed side" up.
4. Place tray in oven and roast for 1 hour.

*For the Sauce: *

-Slow roasted tomatoes (recipe above)

-2 pounds fresh (almost too fresh) beefsteak tomatoes, quartered OR 2 pounds canned tomatoes

-1 onion, peeled quartered

-1 cup water

1. Place all ingredients in size appropriate sauce pot.
2. Slow cook over low heat for 2 hours, covered. Stir pot occasionally.
3. Once all contents are soft, mash all ingredients together (including onion) with a potato masher until all contents are of "chunky" consistent.
4. Ready to serve!

Dessert

When I first really got into cooking, like knew I was going to do this FOREVER, I was a wee 16 year old girl.  It truly was some kind of calling but on the opposite side of the spectrum.  I found it, instead of it finding me.

For the longest time I honestly thought that pastry and desserts were to be my path to culinary careerism.  Nope.  Not. At. All. I can honestly say that I despise making desserts.  I don't know why this is. I really think that my patient level has gone down tremendously in years.  I don't want to measure nor do I want to babysit the oven with the light on making sure everything sweet is rising to the occasion.

That being said, when I do have a menu that requires dessert or a little something sweet I have my "go-to's" with a few requirements.

Requirements being, I don't have to "cut" anything (i.e. cake or pie that could end up being a mess or a sheer ugly catastrophe. Must have clean lines). Not really anything that calls for precise measuring (the least amount of items to clean the better). Items that require a timer or anything that needs a super careful watch.

What do I consider a sweet treat made by yours truly?

1) Financier--almond cake, easily prepared individually, flawless
2) Spiced Poached Pear--seasonal and can last a long time in its own red wine liquid.  Plus served with vanilla cream can only be a plus
3) Classic Vanilla Panna Cotta--heat milk/cream/sugar + gelatin + 24 hour refrigeration (no oven necessary) = pure and delicious simplicity.

Damn Do I Feel Old, But I'm Really Not That Much Older

Over the summer I booked an event for what was this past Saturday.  It was a bachelorette party.  I catered a bachelorette party back in August that was pretty tame, so I didn't have any sort of preconceived assumptions about this one...initially

The menu was clear and concise from what I had sent the host: 

Bachelorette Hors D'oeuvres

American, Hors D'oeuvres/Cocktail
To Celebrate the Nearly Nuptials

Hors D'oeuvresMEDITERRANEAN PLATTER handmade dips, mini falafel, feta, marinated olives, marinated cucumber, pita bread MEXICAN PLATTER handmade red & green salsa, guacamole, mini cheese quesadilla, tortilla chips BLT pork Belly, arugula Lettuce, heirloom Tomato MINI DEVILED QUAIL EGGS w/ chorizo MINI TACOS coriander chicken, chimichurri steak, blackened fish CRAB CAKES w/ seasoned aioli GRILLED SHRIMP COCKTAIL handmade cocktail & remoulade sauce MINI POTATO BOXES w/ creme fraiche & tomato caviar

When I learned that the food wasn't to be served until 9:30 that evening, I knew I was going to be in for something a bit more on the "WILD" side.  This is the side that I have found myself on (maybe when I was in college) or that I have recently found myself on the cusp of (maybe 2 months ago). 

Anywho, just after the cocktails had begun flowing, I truly felt like a fly on the wall.  A drinking game had begun amongst a group of late 20ish early 30's ladies who quickly turned into a group of 21 year olds. With many memories and stories that were being foretold, my mouth would drop but would silently turn into a secret laugh or smirk as I knew that I have been in the company of this exact scene, I was just now on the other side of the scene.

However,  the girls at the party did love the food that was prepared and served.  The star of the show which in my book is merely a portion of an overall platter was the Falafel.  I guess I need to start advertising it as an hors d'oeuvres on its own. Super simple to make, light in calories, and the recipe was highly desired in the hostesses email box on Monday morning.  Hmmmm....maybe.

Two other hot items, one that isn't asked for all that much, but is an easy addition to the menu is Deviled Quail Eggs w/  Chorizo (photo below).  It's nice because it can be meat or meatless.  I think I need to clean the item up a bit with some more spruce, but well received here. The second is the BLT Open-faced Sandwich, pork Belly, arugula Lettuce, Tomatoes.  It's aaaaaaal about the pork belly in this one folks!

Happily I finished my duties, served the rest of my very much appreciated food, cleaned up and was able to go home clear headed.  This was all after the world's most gracious hug and announcement that we were forever friends, from the evenings hostess ( I do know that there was sincerity in the embrace, but the motivations and odd hair stroking were HIGHLY from the intoxication).  

Here are a few pics that I manage to take:

Deviled Quail Egg w/ Chorizo

BLT: Braised Pork Belly, Arugula Lettuce, Tomato (tasty and memorable, but has room to grow!)

Nerve Wracking

Within the past two days, I have discovered three things that can really get my anxiety going, and trust me there is plenty to get it going.  But these things are in the kitchen of course.

1) Dessert.  I haaaaate making desserts.  I say that but that's not what I really mean.  I hate measuring, weighing, and waiting. Desserts are a bit too accurate for my liking and need for speed.  I have one really great "go-to" for desserts.  The classic Financier.  It's an almond cake recipe that is flaw-less! Plus, delic-ious.  I have theses little individual tart molds that make for the perfect single serving and quite handy when transporting.

The ironic part of the whole dessert thing is, this is where I got my start.  I began with dessert and grew with dessert, maybe not enough.

My most favorite dessert in the world to eat are profiteroles.  I'm not one to order dessert when dining out, but if these magical dream puffs are on the menu, I'm getting them! Maybe this week I will work on my pate a choux skills....hmmmmm.

2) Cooking for kids.  I'm not as intimidated as I used to be when cooking for children.  They are just too darn honest sometimes.  Hearing, "I don't like that," from any client at any age can touch a bit of a nerve with a chef.  This past week, I found that I can make a mean "Kiddie" Cordon Bleu, Spaghetti Bolognese, and Carrot Fries.  Not to mention, it's quite a challenge trying to change a kid's menu weekly so that they don't get bored and to assure that they are getting enough healthy foods in their diet.   I have my own ideas for my own children when the time comes (stay tuned for that one!).

3) Heirloom Family Recipes.  Oh my goodness did I never ever in a million years think that this was ever going to pop up on my culinary radar, but why not?  Right?  It only makes sense that a client just may have a bit of a past of their own and would like to live in the nostalgia.  So when I was given a recipe to make his aunt's most delicious French chicken stew, I thought to myself, "no brainer." Uh, Hailee, never ever be too confident when you have a recipe in hand or that of a "hand-me-down" for that matter.  During the making of this dish I was hovered (but not irritatingly), questioned, corrected, and critiqued (which was then followed up with a next-day email on how I could improve the next time).  He did enjoy the meal though and had a wonderful story about the wine that went alongside the meal.  An impromptu dinner theme, I'm in!

2 Weeks Overdue

Just to back track from this past weekend, as well as the weekend before (dang! I have totally procrastinated.).

Last Friday, September 13 I catered an anniversary party with a few stationary items and some passed hors d'oeuvres ( honestly can't believe I just spelled hors d'oeuvres correctly on the first try...I think).  Anywho, my new favorite menu item that was featured at this event was The Raw Bar.  Super simple and the most appreciated item of the evening.

This is not a photo of MY actual Raw Bar as stated before I suck at taking pictures of my work. I am actively working on this. Courtesy of:Jeffery's Grocery

Contained on the Raw Bar were: fresh Blue Point Oysters w/ Mignonette Sauce , Classic Shrimp Cocktail, Citrus Seafood Ceviche (calamari, red snapper, shrimp)  and Chilled Mussels w/ Spicy Salsa.  In the future I would definitely add clams and maybe a little chilled crab salad of sorts.


Meanwhile the following evening I had the pleasure of preparing a birthday BBQ buffet.  I served my popular smoked brisket, mayo-less cole slaw, citrus and herb quinoa salad (I am so playing out the quinoa thing, looking for a good replacement), and jalapeño cornbread.  This event was a reheat, layout food for service, and leave kind of an event, all with the host & hostess being more than gracious and appreciative.  Just what the chef ordered! BUT it wasn't just the couple (and their could-be-a-baby-model-baby), or the food, or the $95 parking ticket I received that I am going to remember.  It's the secret rooftop entertaining area that steals the show here.  I adore a secret spot in New York (Manhattan) that is of outdoor space.  Perfect night for an adult b'day bash.


Moving on to this past week/weekend.

Briefly, 1) I love a one year old that eats fish. 2)I love an Italian mother who lets me know that it's ok not to use salt, but to instead flavor the food with herbs, olive oil, and parmesan cheese...true simplicity.

Saturday, September 21st I had the pleasure of cooking for a group a friends gathering to celebrate a birthday.  This penthouse level apartment in Tribeca had me kicking myself for not paying enough attention in school, damn it was NICE!

The party was for 17, I prepared another one of my favorite menus that is spot on the in "family style service" department.  The menu started with a stationary Mediterranean Platter (typical dips:hummus, babaganoush, cucumber yogurt sauce), signature mini falafel, marinated cucumber slices, marinated olives and artichoke hearts, pita.  For the dinner there was: Seafood Salad (shrimp, braised octopus (a blog entry in itself), calamari), Roasted Beef Filet, Tomato and Arugula Salad w/ Pine Nuts and Parmesan Cheese, Spaghetti w/ Basil and Mint Pesto.  All a yummy yummy treat.

Borrowed from :Seven Uncles Come to Dinner, just liked the picture.

The lesson learned for this birthday par-tay was to ask how well equipped the kitchen is.  For as you may assume people with money may have a fully stocked kitchen...they don't!  NEVER ASSUME ANYTHING!  I banged this birthday bash out with one small stock pot, 2 10 inch saute pans, and a pyrex dish.  UGH!  Live and learn I guess.

All in all I've had a great two weeks with many more fascinating events to come.

October 6: Truffle dinner and working with the husband.

Itty Bitty Pizza Bites

Super quick post on some hand made pizza bites for toddlers.  I can totally see these being served at a cocktail party as well (maybe in a more upscale style).  Super versatile, easy to make, and delicate on the wallet!

For the dough, you can use either store bought dough or make your own.  I used a local whole wheat dough from the area (Tarrytown, NY) and formed 4 miniature pizza rounds, then adding my handmade tomato sauce and cheese. Literally took 20 minutes to make and bake, start to finish.

Picture doesn't do this justice.

The above is just a plain cheese pizza but has a homemade tomato sauce with garlic and thyme.  Super simple flavor introduction for a child's meal, yummy snack for a the adult with a more sophisticated palate!

P.S.  This week is crazy with more than just kid delivery!  Stay tuned my first RAW BAR premieres this weekend. 

Babies to Big Kids

This week I have picked up a new client, and I couldn't be more excited.  They are one year old and go do daycare!  This could be my complete niche, kids meal delivery. I am totally pumped about introducing kids to food in general as well as new flavors.

The menu planning is by far the most challenging part of the process.  Making food fun and interesting is difficult, but luckily with a one year old your goal is just to have them get the food in their mouths and tummies, without choking on it of course.  What was on the menu?

The first 3 days were a trial, so I decided to go with:

• Roasted Organic Free Range Chicken Bites, Quinoa Balls (*think meatballs with quinoa as a substitute), Broccoli w/Lemon, Poached Potatoes,  Peaches
• Organic Grass Fed Beef Hotdogs, Handmade Yogurt, Blueberry & Mint quarters
• Beef "Bolognaise,"  Diced Hericot Vert, Valencia Orange Segments

All packed in "Freezer Pack" refrigerator.  

His favorite items? Quinoa Balls & Handmade Yogurt (neither shown in the pic below)

Another plus when cooking for kid/kids is the food cost is easily managed as you can buy and cook what you need.  Place like Fairway allow for you to purchase produce by the piece.  I love this! Plus the grocery bags are million times lighter.



Stay tuned for next week...it's gonna be a doozie! Cocktail party, BBQ, and now BABY FOOD DELIVERY!

NY--->CT--->NJ...all in a weeks time.

This week was a "switch-your-fulltime-schedule-around" kind of a week.  I had the opportunity to cook for a wonderful family renting a house in Fairfield, CT for the whole week.  Since I am looking to build a more "local" clientele (which in my head local means not having to pay for parking...uh hum NYC) plus I had only heard good things from other people about this family. I jumped on and put this job on top of a 1st birthday party I was in the middle of menu planning a bit on the back burner ( we'll get to this one later, it was awesome).

Right from the first email exchange I knew the lady of the house and I were going to get along just fine.   She was very direct with what was expected (no guessing games thank God!) and knew the specifics of each of the 10 people that I would be serving (he ate anything, she just had a baby, meat and potatoes for him, blah, blah,blah).  And like yours truly, she loves a list.  She is a bit more organized in her delivery though.

Her list nicely typed.

Mine

The week went off without a hitch.  Grilled wild salmon the first night, Not-Your-Ordinary-Taco-Tuesday the second,  Mediterranean seafood salad and roasted chicken for the third dinner, and finally (after a day off) roasted branzio...aka my new favorite fish.  Delicious!

I guess I should go ahead and let you all know now before I move on with this posting, that my food photography, not so much "skills", but more like "opportunity" really sucks.  I am always on a timeline and people are usually eating or digging into the food by the time I even think of pulling my camera from my bag.  Keep this in mind and that it is truly something that I am working on.

Moving on to the end of the week.  The aforementioned of the baby's first birthday didn't happen because it was local (because it was anything but...in New Jersey!) , but merely for the dollar signs $$$.  This turned out to be so much more than a money maker but more about creating a connection with a client.  The lady of the house/wife/mother of the birthday girl was so super awesome, and then things just got better when I met her family.  Everyone was so into a "CHEF" being in their kitchen that I could have put a pile of canned tuna on the plate and they still would have been so grateful.

Two menus were created, a menu for the kiddos, and then one for the kids at heart.  Though, everything was eaten by guest of all ages: mini grilled cheese, flatbread pizzas, hamburgers, hotdogs, grilled salmon, smoked brisket, and an array of salads that I have served over the summer: roasted red pepper quinoa, orzo w/ roasted broccoli & cauliflower w/ pesto sauce, then a mayo-less cole slaw w/ summer tomatoes and grilled corn. Yum.

Anywho, all of that being said, I did have to move some things around in my full time schedule in which to get it all done.  I will spend the next week not only recouping from this past week, but planning for the next week ahead...cocktail parties & another outdoor bbq (here' where I will introduce my easy smoked brisket).

I promise here that I will have more food pictures and pics from the actual event.  Maybe I am more timid than I think.

Happy Labor Day Folks!