Mark gets his picture in the paper

Yes, that old hard copy thing that we used to read back in the day. The "gets your fingers all black" paper. And with his dog, no less...

A couple of weeks back, there was a Public Safety Meeting in Inwood Hill Park organized by Inwood Runners, a group I sometimes join in my runs through the park. It was co-sponsored by Parks1.org. Several candidates for Manhattan Borough President came, and a lovely, lively civic-minded time was had by all. Unless, of course, you read Adam Chimera's article in the NY Press covering the event. In it, he claims that a "pitchforks-and-torches" crowd of angry "space pirates" (whatever the heck that means), outsiders all, were trying to force the city to create a Police State of our lovely nature preserve.

This slanted piece of Pseudo-reporting, prefaced by a strange rambling reminiscence of his drunken high school days spent sneaking into the park to get wasted with his friends, totally mischaracterized the whole event, and maligned the good people of Inwood. So, all ahuff, I dashed off a letter to the editor. (Plus, I wanted to thank him for running such a flattering picture of me and Stiva - I looked all buff!)

They published my response in this week's edition of the paper, so at least I feel like my civic-mindedness had a payoff.

Unfortunately, they didn't run the photo in the online edition...but for those who are curious, here's a picture of my little Miniature Pinscher:

Proposal Dinner

Love was in the air in Huntington, Long Island last night. It was all part of a young man's plan to seal the deal and win the hand of his longtime girlfriend. He hired me to make her a dinner of her favorite cuisines, so I jumped at the chance to help by playing culinary cupid.

The client told me that his girlfriend loves all kinds of Asian foods, Vietnamese, Thai, Japanese, Hawaiian, Fusion... He even went so far as to send me menus from some of her favorite restaurants to give me a sense of what she likes. This proved invaluable as I planned the pan-Asian menu I ended up serving. Here it is:

Hors d'Oeuvres
Vietnamese Summer Rolls with Jicama, Mango, and Shrimp
with a Nuoc Cham Nem Sauce

First Course
Baby Spinach and Tofu Napoleons
with Miso Ginger Dressing

Main Course
Miso Glazed Black Cod with Buckwheat Noodles

Dessert
Steamed Glutinous Rice with Mango Slices
and Coconut Cream

You needn't hold your breath any longer, she said YES! While I'm sure my food helped, a more impressive treat was the substantial oval shaped piece of ice he laid on her finger. But more than that, he's a great guy and they will be very happy together. Congrats!

I'll be posting photos of the food soon.

Quick Tip: Mincing Chiles

If your recipe calls for finely minced canned chiles (like pickled jalapenos or chipotles), use a garlic press, and avoid getting your hands covered with the hot oils. (If you've ever rubbed your eyes after mincing chiles, you know what I'm talking about)

Farmer's Market Saturday and Podcast #6

OK OK, I know it's Sunday, but I needed a little extra time to get this post and podcast out. Yesterday, I interviewed Chris Gatto, the Manager of the Inwood Greenmarket.

We spoke about the New York City Greenmarket program, and its efforts to bring communities together around Farm Fresh Foods. Chris talks about the New Farmer Development Program, and about educating consumers about the various choices they have. The Grenmarket is a division of the Council on the Environment of NYC, (www.cenyc.org), and you can find a map of the New York City Greenmarkets here.



During the show, we mentioned that Inwood Hill Park is home to a pair of Bald Eagles, which have their own Bald Eagle Webcam

I also said I'd post some maps of the neighborhood so non-resident can get a sense of where Inwood is. Well, it took a little time, but I managed to go one better than a map. Check these out (You can click them to get more detail):





Featured Website: http://www.accidentalhedonist.com/


Theme Music: "Can't Hold It Down", Andy Sullivan. http://www.andysullivan.com/

Pictures from Cocktail Reception

Well, the big Reception for COMPLEXIONS Ballet was a success, and the food was well-received. Here are photos of the food.

Polenta Cubes with Mediterranean Fillings
Pesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara

Tropical Corn, Black Bean, and Mango Salad with Honey Vinaigrette
Served in mini cocktail cups

Sweet Piquillo Peppers
Stuffed with Herbed Goat Cheese and Almonds

Multi-Colored Torte
Chopped Egg, Avocado, Champagne Onions, and Granoff Royal Roe with Crackers

Mixed Crudités with Hummus and Cream Dressing

Assortment of Cheeses
Dilled Danish Havarti, Australian Cheddar, Jalapeno Jack and Norwegian Jarlsberg

Chocolate Fondue Fountain
with Fresh Fruits, Marshmallows and Pretzels

Mini Tarts with Assorted Fillings
Bavarian Cream, Apricot, Strawberry, Chocolate, and Lemon

ReMARKable Palate Podcast #5

Episode #5:How to Find Asian Ingredients Online

Special Guest Recipe: Chris Marquardt from www.TipsFromTheTopFloor.com

Featured Websites: http://www.asiarecipe.com/, http://www.templeofthai.com/, http://www.ethnicgrocer.com/, http://www.importfood.com/, www.pacificrim-gourmet.com, www.superhmall.com

Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com

Recipe: Thai Red Curry Chicken

Chris Marquardt of Tips From The Top Floor shared his recipe for Thai Curry Chicken with Eggplant on my Podcast #5. Here's my own easily adaptable recipe:

Thai Red Curry Chicken with Water Chestnuts

1 pound boneless chicken breast, 1/2 inch dice
3-4 Tablespoons Thai Red Curry Paste
2 cups coconut milk (1 14 oz. can)
2-3 kaffir lime leaves
fish sauce
2 14 oz. cans water chestnuts
cilantro, to garnish

Options: Straw mushrooms, bamboo shoots, baby bok choy, or other Asian vegetables can be substitutued for water chestnuts, or these items can be combined in, depending on your taste. You can also add peanuts or cashews, or diced cooked potatoes. You can also substitute beef, tofu or tempeh, and you can use Thai Masman Curry paste, or Green Curry paste. The combinations are endless!

Stir-fry Red Curry paste in coconut milk and kafir lime leaves until fully dissolved (I hold back a little coconut milk until the end, to finish the sauce, as some of the coconut milk taste cooks out). Stir in chicken and cook until no longer pink. Add water chestnuts, mushrooms, bamboo shots, or other additions, like baby corn, etc along with a tablespoon of Fish Sauce. Finish with additional coconut milk, to desired consistency. Garnish with nuts and cilantro.

© Mark Tafoya

Finding Asian Ingredients Online

Thai, Vietnamese, Korean and Japanese cooking are becominng more and more popular all the time here in North America, and adventurous home cooks are starting to learn how to make some of these formerly exotic foods themselves. Even the local supermarket now has an aisle devoted to asian products. But what to do if you want to use FRESH ingredients to make your home cooking authentic?


With the exploding Asian polulation in many urban areas of the country, it's getting easier and easier to find ethnic markets nearby for basic pantry items and for fresh vegetables, leaves, and fruits. Look for these markets, and experiment. You may have to venture out of your normal neighborhoods, but what you discover will be worth the trip.

In ethnic markets, you can find unusual and exotic produce more readily than at the regular supermarket. Lemongrass, Chinese Chives, Thai Basil, Papaya, Kaffir Lime Leaves, Galangal, and sometimes even Yuzu can be found fresh in some of these markets. Remember, the immigrants who live in these neighborhoods need these ingredients to make their dinners!

I know that not all areas have these ethnic markets, especially if you live in a rural area away from a large city. This is where the internet comes in handy. Here is a list of links to online sources for some harder to find Asian fresh ingredients. Many of the grocers ship next day so they arrive fresh.

AsiaRecipe.com

This should be your first stop for information and histories of various ingredients. If you are reading a recipe and have no idea what Galangal, Kaffir Lime Leaves, or Yakkwa (little honey cakes from Korea) are, this site will educate you.

Temple of Thai

This online store will ship fresh Kaffir Lime Leaves, Kaffir Limes, Galangal, Lemongrass, Thai Eggplant, Thai Basil and frozen Banana Leaves. They ship from New York City.

ImportFood.com

Another purveyor of fresh and frozen produce from Thailand. I like the pictures of the shipping boxes and wrapping they provide on the site. This would make me feel comfortable knowing they are taking great care in the handling of my precious produce. Based in Seattle.

EthnicGrocer.com

This is a much larger company, with products from all over the world. Less personal, although a good standby for products from all over the world. Pack all your worldwide purchases into one order!

Pacific Rim Gourmet

I like this site because it's simple and clear, and they clearly state all their charges and shipping policies on their website. Based in Southern California.

H Mart and Han Ah Reum Stores

This Family owned Koren mini-empire started with one store and now extends all around the USA with stores and an online Mall. Get all manner of Kimchi and Korean ingredients here. I shop at the New York City store on 32nd St (in KoreaTown) all the time. In addition to Korean products, they stock many Japanese pickles, spices, and fresh leaves and roots. I go to the gym just down the block, so it's a convenient stop for me.

With these recources, there's no excuse for not cooking any cool Asian recipes you may want to try. If you don't have an ethnic market to explore in reality, order some fresh stuff online and get cooking!

Food Safety Corner: Refrigerator Storage

If you're like most foodies, your Fridge is probably jam-packed, filled with produce, dairy products, cheese, leftovers from that new dessert recipe you tried last night, maybe a doggie bag from the great new restaurant you tried for lunch.

You throw things in there, wherever there's room, and sadly, things can get forgotten WAAAY in the back, only to be rediscovered weeks later in the final stages of some science experiment.

Of course, you don't need me to remind you to throw things out and keep that fridge clean. But did you ever think about the proper LOCATION for each and every item in the fridge?

First off: NEVER use the egg tray in the door of the fridge to store eggs. Eggs need to stay below 41° F (which means that the air temperature of the refrigerator needs to be 39° F or lower. Now, I don't know about you, but I open my fridge ALOT on any given day. Those door-swaddled eggs in their amusement park ride going back and forth all day are not going to stay cool enough, especially if you have kids or a husband (Like most men, I do some of my best thinking in front of an open fridge door).

Bad Food Storage: NEVER store raw chicken over cooked food!

The other big food safety issue in a fridge is the vertical order of foods. Because of the danger of cross-contamination in a fridge, it's important to keep cooked and ready-to-eat food above raw food. Because this food won't go through a full cooking process to kill bacteria, raising it above the danger zone, any drip of raw food can contaminate the food and make it potentially dangerous to eat, even for a healthy person.


Here's the proper order of food storage in the refrigerator, from top to bottom:

Cooked and Ready-to-Eat Food
Whole Fish
Whole Meat
Ground Beef
Poultry

Granted, in most home refrigerators, there's simply not room to store everything on separate shelves, but it is essential to keep raw foods below cooked foods, and in closed, leakproof containers. When you bring meat, chicken or fish home from the market, never put it on the shelf of the fridge in it's market container. Always put it in a clean container, preferably one with a lid, to prevent any leakage. Using this method, you can place raw meats, chicken and fish NEXT to each other on the lowermost shelf, and know that they won't drip on each other.

Most domestic refrigerators have the produce drawer on the bottom. I would use this to store the raw meats, and place the vegetables in a container on the lower shelves. (Besides, when did the crisper drawer EVER keep anything crisp???)

Lastly, wrap or enclose all food properly to avoid cross-contamination and spoilage. Unwrapped food can pick up off odors from other foods in the fridge. Always use a clean spoon or knife to dip into jars to avoid introducing bacteria that can grow over time, even in a cold environment.

Some of these tips are just good common sense, but it bears reminding yourself of them every now and then. Even professional chefs need a little reminder once in a while. I recently took the ServSafe course to keep my certification current, so these rules are at the forefront of my consciousness.

Menu for Cocktail Party

Here is the Menu for the cocktail reception I'm doing for COMPLEXIONS Contemporary Ballet tomorrow night. I spoke about this in Podcast #4. I'll post pictures after the event.

Polenta Cubes with Mediterranean Fillings
Pesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara

Tropical Corn, Black Bean, and Mango Salad with Honey Vinaigrette
Served in mini cocktail cups

Sweet Piquillo Peppers
Stuffed with Herbed Goat Cheese

Multi-Colored Torte
Chopped Egg, Avocado, Champagne Onions, and Granoff Royal Roe with Crackers

Mixed Crudités with Hummus and Cream Dressing

Assortment of Cheeses
Dilled Danish Havarti, Australian Cheddar, Jalapeno Jack and Norwegian Jarlsberg

Chocolate Fondue Fountain
with Fresh Fruits, Marshmallows and Pretzels

Mini Tarts with Assorted Fillings
Bavarian Cream, Apricot, Strawberry, Chocolate, and Lemon

Quick Tip: Peeling Ginger

The odd shape of ginger makes for a difficult job if you're using a regular peeler. Plus, you risk slicing your fingers and hands (at least I do!). Use the edge of a small spoon, pulling towards you, to remove only the skin and leaving all that great gingery flesh.

ReMARKable Palate Podcast #4

Episode #4:How to throw an elegant cocktail party on a budget

Polenta Cubes with Meditteranean Fillings,
and other inexpensive "wow 'em" items.
Complexions Contemporary Ballet
Featured Website: www.amateurgourmet.com


Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com

Quick Tip: Keeping the Kitchen cool

If you have an electric cooktop, keep a tea kettle of cool water nearby. When you're finished cooking, turn off the burner and set the tea kettle on it. The heat goes into the water, and not into the room.

A Cook's Library: Vegetarian Cookbooks

While I am an omnivore, I have some vegetarian and vegan clients, and I also love to make vegetarian entrees for myself. Here are a few great Vegetarian cookbooks.

The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth
By Diana Shaw © 1997 Clarkson/Potter Publishing, New York

This large tome of vegetarian recipes by the author of Almost Vegetarian tells you what to eat, where to get it, and how to prepare it. I like her little sidebars and tip boxes which give you food and recipe history, nutrition, and strategies.




Greene on Greens
By Bert Greene © 1984 Workman Publishing, New York

This is an oldie but goodie. Greene goes through all the vegetables alphabetically, offering information and recipes for each. Some standout titles: "Alice B. Toklas' Asparaugus in Whipped Cream", "Donald Sacks' Ginger-Dill Slaw", and "Leeks Vigaigrette a la Lucas". While not every recipe is vegetarian, the focus is on the veggies here, and even hardcore Veggies will overlook the odd chicken dish.

1000 Vegetarian Recipes From Around the World
© 1999 Paragon Publishing, Bath UK

This GIANT book is a great reference for when I need ideas for creative Vegetarian dishes for clients. It lists great recipes for Soups, Appetizers, Snack, Pastas, Grains, Pulses, Stir-Fries, Casseroles, Bakes, Barbecues, Salad, Side Dishes, and Desserts! Like the title says, there are 1000 recipes.

Quick Tip: Tomato Paste

Getting the most out of your tomato paste:

It's so hard to get all the tomato paste out of those small cans. Next time, just open both ends of the can, and use one cut end to push the paste out. (Just be careful not to drop the top of the can into the sauce!)

Farmer's Market Saturday

It was another bountiful day at the Inwood Farmer's market here in Upper Manhattan today, with an abundance of tomatoes. As I predicted in last week's entry, the attack of the LOVELY tomatoes is in full force now, and we're starting to see an abundance of vine-ripened fruits of different varieties, along with some heirloom tomatoes.

Today I grabbed red, yellow and pink full sized tomatoes that had all been ripened on the vine. I couldn't resist these lovelies, and the minute I got home with them, I grabbed the Grey Salt and scarfed down one of each. I even managed to squirt my shirt with tomato juice, I was so eager to taste them. If I can resist, I will save the rest and bake them for a wonderful baked tomato sauce:


Baked Tomatoes

Tomatoes
Salt and pepper
Garlic
Parsley
Basil
Olive oil
Butter
Parmesan cheese

Cut the tomatoes in half. Season with salt and pepper and place in a baking dish facing up. Mix a few cloves of minced garlic with a small handful of minced parsley, and 2 tbsp olive oil. Pour this mixture over the tomatoes (be sure to get it in the nooks and crannies. Drizzle a little more olive oil over the top. Bake in a 425-degree oven until browned on top, about an hour.


Combine some softened butter with another handful of minced parsley, a splash of olive oil and some strips of basil. Remove the skins from a few of the baked tomatoes, mash them, and add to the butter and herb mixture. Gently mix in the rest of the tomatoes and their juices and Parmesan cheese. Season to taste with salt and pepper.

This makes a great pasta sauce, or a zesty topping for sauteed chicken breast or an herbed pork chop!




© Mark Tafoya

Food Science 101: Hot, Hotter, Hottest

Like the last entry in Food Science 101, I learned about today's topic from the great Shirley Corriher, author of CookWise, who spoke at the USPCA National Conference in Atlanta in July.

It has been commonly thought that the heat in chiles came from the veins...No, the seeds! No, the veins!! No, I think it's the skin!!!

It turns out that the real punch in chiles comes from the small glands between the flesh and the "placenta", the thin membrane that lines the flesh. These are the little bubbles you see on the underside when you have cut into a chile. The five capsaicinoid compounds found in varying combinations in chiles and peppers are concentrated in this small space.

So it makes sense that we think the heat comes from the seeds, or the skin, or the veins, since when you cut into a chile, the glands burst and the capsaicinoids are sprayed all over the place!

It follows, then, that if you mince a chile into tiny little bits, and add it to a recipe, it will taste much hotter than if you threw it in whole, or in just a few pieces. Every time you cut into the flesh, you release more of the heat compounds. So if you want to keep things mild, use larger pieces. If you want to blow your mouth open, mince those chiles!

ReMARKable Palate Podcast #3

Episode 3: Squash

Summer Squash Recipe: New Mexican Calabacitas
Food Network's Recipe For Success
Today's Website: www.seedtosupper.com
Food Tip: Poached eggs

Music: "Can't Hold it Down", Andy Sullivan. http://www.andysullivan.com

ReMARKable Palate Podcast #2

Episode 2 of the ReMARKable Palate Podcast:

Recap of TV appearance on WLIW21
"What is a Personal Chef?"
Food news and interesting websites

Sicilian Treats and Ringing Phones

It was a night of Sicilian cooking and Music at WLIW, channel 21, as the NY Personal Chefs answered phones to help Public Television. We were treated to the sweet Pastici of Chef Biagio Settepani of Pasticceria Bruno, as he demonstrated some of his Sicilian specialties in the studio. Chef Settepani made a classic Sicilan Cassata, a chilled custard cake decorated with marzapan and candied fruits. He also prepared Cannoli, Regina cookies, and biscotti.



Our members got plenty of airtime on the set, and the people over at Channel 21 invited us to come back again. Perhaps they'll have us on to do some cooking demos!

My New Podcast!

Well, after a little trial and error, I just created the first episode of the ReMARKable Palate Podcast. Please have a listen and give me your feedback.

NY Personal Chefs to Appear on TV!

The NY Metro Chapter of the USPCA will be appearing on WLIW channel 21, the Long Island PBS station, answering phones as part of their regular membership pledge drive on Monday, August 15 from 8-11 PM. The programs will be "Summer in Sicily", followed by "Rich Dad, Poor Dad". Set your TiVo to record us!

Farmer's Market Saturday

Since my Saturday mornings have been pleasurably taken up with discovering the local Inwood Farmer's Market, I've decided to make it my regular Saturday entry for the remainder of the summer!

You may remember that last week I missed out on the fabulous two-toned squash. Well, today, I made it to the market early enough to get my hands on some! Lori and the other ladies at the Hawthorne Valley Farm booth saved some for me, along with my weekly slice of Banana Nut Bread.

I plan on writing a full entry about Hawthorne Farms, their work with the Inwood CSA (Community Supported Agriculture), and their "Demeter-Certified Biodynamic Farm". I'll be interviewing Lori as well, so look for it soon.

I also managed to get some lovely basil, which wil go into a special pesto for an upcoming party I'm doing. Here's a tip for you basil lovers out there: When basil is plentiful, as it is now, buy it up (or pick it if you're blessed with a garden of your own) and puree it with olive oil, then freeze it. This will preserve it so that you have plenty for the winter. Now a classic pesto has garlic, pine nuts and parmesan, but if you plan on freezing it, leave out these other ingredients and add them later.

And as I mentioned last week, tomatoes are starting to come into their peak. Soon we will be buried in them (remember a certain cult film of yesteryear?). Today I picked up some large yellow tomatoes and some more red cherry tomatoes. The yellow ones will lend themselves to a passata for a unique yellow marinara.

And of course, some more of that lovely sweet summer corn! The Black Bean, Corn and Mango Salad with Honey Dijon Salad was such a hit at last night's barbecue, that I plan on making it again for myself tomorrow!

A Scorchingly Successful Barbecue

Well, the birthday barbecue was a huge success, and a lot of fun, despite the blistering heat of the grill combined with the muggy 90 degree weather. This was an unusual gig for me, as I usually am the one doing all the food preparation, or I bring along an assistant. Clients usually hire a Personal Chef so that they can sit back and enjoy their party and not have to worry about the food at all.

The client for this party is a foodie, and loves to cook. In fact, he usually does all the food himself. He just thought that since this was a special occasion, and he wanted an ambitious menu, he'd hire me. So there I was, cooking alongside my client, showing him a few tricks here and there, sharing my recipes, and learning from him as well. His family is from Egypt, and as we worked, we spoke of the foods of Egypt and how they relate to other regional foods.

So it pays to be open to different kinds of gigs. That's one of the great things about being a personal chef. I get to work in so many different settings, doing different things, and cooking different recipes each day!

A Reader Question about Gazpacho

Hi,

I found your blog through a posting you left on Heidi's 101Cookbook
site (of which I am completely obsessed with!), and I've enjoyed
poking around on yours as well. Would you be willing to share your
gazpacho recipe with me? It's on my list of "to make dishes" while
the weather is still warm. And I love love love gazpacho.

Thanks much,

"M"

Hi "M", thanks for your e-mail. I would say that Gazpacho is a state of mind more than a recipe! It'a all about the amazing freshness and flavor of summer packed into a savory smoothie that somehow just comforts you.

There are as many different ways to make Gazpacho as there are carvings on the walls of the Alhambra. Some like a chunky soup, others pureed and uniform. Some include bell peppers, and some not. Some are thickened with day old bread, others with egg, and still others are pungent with garlic. And that's to say nothing of Gazpacho's cousins: Gazpachuelo, Salmorejo, and Ajo Blanco (A white garlic and almond soup that is also served chilled).

But to satisfy your craving, I will give you a basic recipe for Gazpacho, and ask that you experiment, trying it different ways, with a different ratio of vegetables, perhaps some bread, more or less garlic, herbs you like, until you find one that sings the plaintive cry of Al Andaluz in your heart.

Gazpacho
serves 4

6 large ripe tomatoes
2 sweet red peppers
2 medium yellow onions
3 garlic cloves, minced
2 large cucumbers
1/2 cup aged sherry vinegar
1/2 cup best quality Spanish Olive Oil
1 1/2 cups canned tomato juice
pinch of cayenne pepper
lime juice
chopped dill or cilantro

Chop the vegetables and mix together. Puree the garlic in a food processor. working in batches, puree the vegetables, adding a little olive oil and tomato juice to keep things moving. Puree to desired consistency. After each batch, remove to a large chilled bowl. You may wish to keep the last batch pretty chunky, and add it to the puree for some texture. When finished, mix in sherry vinegar, tomato juice, olive oil, lime juice and cayenne until desired consistency and sharpness, along with the chopped herbs or your choice. Serve chilled.

© 2005, Mark Tafoya

A Summer Birthday Barbecue

I'm preparing this menu tonight for a client. He's giving a birthday party for his sister, and wanted to have a bunch of grilled dishes. I'm so excited about it, I thought I'd share it with you, my readers:

Classic Andalusian Gazpacho

Grilled Jumbo Shrimp with Romesco Sauce
Romesco, from the Catalan region of Spain, is an almond tomato sauce served with fish and shellfish

Tropical Corn, Black Bean, and Mango Salad with Honey
Black Beans, Corn and Mangoes with Onions and Jalapenos in a Lime and Honey Dijon Dressing

Dried Fruit Couscous
Couscous mixed with Apricot, Dates, Cherries, and Raisins

Citrus-Grilled Chicken
Grilled Chicken topped with a Sweet and Minty Orange Soy Sauce

Lamb Skewers with Cilantro Yogurt
Turkish style lamb kebabs with a zesty yogurt dipping sauce

Dry-Rubbed Flank Steak with Chimichurri
Spiced Flank Steak with a thick, herbed Argentinian Chimichurri

Vegetable and Tempeh Kebabs
Mixed vegetables and tempeh roasted in a Spicy Ginger Lime marinade

Coconut-Grilled Pineapple with Ice Cream

Chocolate Fondue Fountain with Fresh Fruits, Marshmallows and Pretzels

Gastronomic Meditations

My friend Jennifer Iannolo is a sensuous food esthete, and writes about it so beautifully. Her website, Gastronomic Meditations, is a wonderful stop to get your daily dose of sensual culinary musings (and some great Food Porn, even if you feel your food will never look so good).

"Tomato Tango

The ruby of the summer harvest shares an empyreal dance with its fragrant partner, the intoxicatingly attractive basil. Perhaps no other companions are as perfect for one another, or as timeless a combination. We have waited all year for this."

Check it out, and sign up for the forums if you want to add to the tide of sensuality!

Wow, maybe Whole Foods isn't so bad...

I have been slow to jump on the Whole Foods bandwagon. I have always thought their prices are way too high, and I get the wierdest feeling of granola conformity while there. However, I do shop there for specific products I have a hard time finding elsewhere, or when my clients live nearby and insist on organic foods.

But this article on Accidental Hedonist really made me think: Maybe I haven't been giving them their due as a revolutionary upstart. While their prices may be high, there is a cost to bucking the system and bringing us products we may not otherwise ever get to see.

It's also interesting to note that Whole Foods won't stock any product that doesn't conform to their standards and fit into their food philosophy. I like this free market view. We have come to think of the free market as anyone having the right to compete on a level playing field. But it really means that any merchant has the right to offer what they want to offer, and they will find their customers in the free market, by the consumer making the choice. I admire that Whole Foods has their belief in what they will and will not sell, and they stick to it, regardless of pressure from corporations. If I want stuff that doesn't conform to their rigid standards, I can get that junk everywhere else!

Read Kate's Blog. She has a great style! http://www.accidentalhedonist.com

Quick feedback from the Personal Chef in need

I got this note today from the Personal Chef who was desperate for garbanzo bean side dishes for her picky client:

"Thanks so much, Mark. I ended up making your Chhole recipe plus the Garbanzo Salad that you sent me to on another website. Both came out great....I esp. loved the salad. I think the Chhole was sadly missing the Cumin. Thank you, Thank you!! I'll let you know what my client says....she wasn't there today, but her mother was and she was raving about the wonderful smell of the dish!!"

Good to know that it went well. SO, anyone who eyed the recipe, please try it out. It really is great (especially with lots of cumin!)

Request from another Personal Chef

We have a pretty active message board over at the USPCA, with a great bunch of chefs who post hints and request help on a regular basis. A fellow chef asked for help coming up with a special side dish for a picky client today:

"My client called this morning to change her menu around for tomorrow. She would like a garbanzo side dish....preferably something Indian but with no cumin, cinnamon, coconut or cloves. HA! She and her husband had two great sides this weekend at a restaurant and would like something similar. The above is the best description I got from her. Any thoughts?"

I immediately thought of a dish I do, which sounds like what the client ate. It's called Chhole, so I shared the recipe with the chef. (She'll have to leave the cumin out, which will change the flavor profile and make it not so authentically Indian, but this is a PERSONAL service, so we make everything to our client's tastes.)

It's such a tasty and easy recipe, I'll share it here with you too!

Punjabi Chhole
A spicy Punjabi Chick Pea Stew

1/4 cup(s) olive oil, extra virgin
1/4 cup(s) ginger, chopped
1 large onion, chopped
2 plum tomatoes, chopped
1/4 cup(s) cilantro, chopped
1 28 oz. can(s) garbanzo beans, drained and rinsed
1 green chile, chopped (optional)
2 bay leaves
3 garlic cloves, paste
1 tablespoon(s) turmeric
3 tablespoon(s) coriander, ground
1 tablespoon(s) cumin
2 tablespoon(s) red chili
1 tablespoon(s) allspice
Garnishes: tomato slices, onion rings, lemon slices, chopped cilantro, green chiles

Heat oil in a pan over medium heat.
Add cumin seeds and bay leaves. Fry briefly.
Add ginger, garlic, 1/4 cup chopped onions, 1 tomato, green chile, and let simmer for 1 minute.
Add turmeric, coriander, cumin chili powder, and allspice and cook on medium until oil separates from masala.
Add chick peas and stir constantly for 2-3 minutes.
Finally, mix in remaining chopped onion and tomatoes, stir evenly until desired texture and remove from heat.
Garnish with cilantro or other suggested garnishes, and serve.

add 1/4 cup water for extra sauce

Serving Suggestions: Serve over steamed basmati rice, or with bhaturas, puri, or chapati.

Source: adapted by Mark Tafoya from a recipe posted by Lata Anand at http://www.khanakhazana.com

Nature's Bounty Part 2

Yesterday I wrote about my local Farmer's Market here in Inwood, Upper Manhattan, and made the heirloom tomato salad.

Today I used the rest of the great produce I bought there to make a more or less traditional Santa Fe style Calabacitas. This is a traditional dish in New Mexico, which the Pueblo Indians taught to the Spanish, is made as a one-dish casserole by baking it and adding chicken or beef. Mine is vegetarian and cooks on top of the stove in 20 minutes.

Calabacitas

serves 8

4 tablespoons Olive Oil
1 Red onion, chopped
4 garlic cloves, finely chopped
1 1/2 cups yellow squash, sliced
2 1/2 cups zucchini, sliced
2 cups corn kernels (Fresh is best, but frozen will do)
2 scallions, sliced
1 cup green chile, chopped
1 cup Roma tomatoes, diced
1 can black beans, drained and rinsed
1/2 cup cilantro, chopped (you may substitute parsley)
salt and pepper, and any other herbs, to taste
(I use oregano, marjoram, and cumin, but use whatever you have on hand, and suit your taste)


Heat 2 tablespoons of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.

Add the squash and zucchini and saute 5 minuts longer, until softened.

Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.

Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes.

Season with salt and herbs. Serve hot or warm.

© Mark Tafoya

Food Blogs in the Press (well not really)

I loved this slamming review of the softball non-journalism practiced by the big boys, recycling boring non-stories and pandering to their corporate daddies. Kiplog is a funny guy...
http://www.kiplog.com/food/

"Food blogs in the press (well not really)

Byte this! Why food blogs are a powerful tool "More and more, supermarket consumers are using blogs to share tips and information. Phil Lempert looks at this phenomenon" Absolutely worthless article. I'd like to get paid doing "journalism" like this. Editor: "Hey Phil, do an article on food blogging for us. Mention what it was like before blogging, mention Matt Drudge to sound like you've heard of or read a blog, don't do any research or try to find out if blogs really have had an effect on food consumerism, don't cite any examples or come up with any stats, and don't bother linking to any discussions or anything going on that might change food buying habits or educate readers into being smarter or more conscientious consumers. And don't bother giving an example of one of the hundreds of regional blogs that give readers a massive amount of knowledge on food shopping and restaurant choices in their area."

Why are people in the news media so afraid of linking? "

Store Wars: Revenge of the Cuke

For a healthy, non-genetically modified chuckle, check out this hilarious spoof of Star Wars produced by the Organic Trade Association.

As a bonafide Star Wars geek, I found this Store Wars spoof to be hilarious. Obi Wan Cannoli teaches Cuke Skywalker the ways of the Farm in his quest to save Princess Letuce from the evil Lord Tader. Along the way, they enlist the help of Ham Solo and Chewbroccoli and the always cute C3Peanuts and Tofu D2, and manage to blow up the dreaded Death Melon.

The scene where Lod Tader reveals that he's Cuke father is hilarious.

"Search your peelings, Cuke. You know it is true!"

It presents the message of choosing organic foods in a funny, light way that is especially refreshing if you love good healthy food but are sick of the self-righteous droning of the over sincere crunchy granola set.

Enjoy! (And may the Farm be with you)

Summer in Spain

I was lucky enough to be able to take a week earlier this summer to travel to Spain with my Dad, Stepmom and my little brother. It was their first trip there, and we drove all around the country. What made it amazing was that our heritage is Spanish, and we actually went to the little town in Navarra where our family name came from. Our name is Tafoya, and we visited a town called Tafalla. I guess over the centuries, while travelling from Spain to Mexico and into New Mexico, our ancestors name must have morphed just a bit.




Navarra is in the North of Spain, with cuisine heavily influenced by Basque culture, and foods of the high mountains and plains in this landlocked province. Typical products are Piquillo Peppers, Asparagus, Rabbit, Lamb, and river fish. Typical dishes are: Truchas a la Navarra (Grilled or fried Trout wrapped and stuffed with Serrano Ham), El Cochifrito Navarro (small pieces of deep fried lamb), and Tortilla de Tudela (A version of the classic Spanish Omelet with Asparagus).

I recently did a Midsummer Spanish meal for clients, and drew from my travels for inspiration (as well as ingredients I brought back in my carry-on...shhh)

A Spanish Summer Dinner

Tapas - Tartalitas de Pimiento, Salted Almonds, Marinated Manchego, Banderillas, and Cabrales stuufed Piquillos

Classic Andalusian Gazpacho in Melon "Bowls"

Truchas a la Navarra – Trout Stuffed and Wrapped with Serrano Ham
Spinach with Raisins and Pine Nuts

Naranjas con Pelucas - Oranges with Caramel "Wigs"

Food TV: America's Next Food Network Star Candidate faces health challenge

You may have watched this show on Food TV a couple months back. Hans, the fast talking and creative man from Georgia, has been dealing with a diagnosis of stomach cancer, and writes about his treatment and the upcoming surgery he will face in Houston later this month.

http://www.livejournal.com/users/hansrue/

Keep him in your thoughts and send him a note of support.

Asparagus Recipes (Shopping, Prepping, Cooking, Serving, Recipes)

Check out this cool link to the foodblog of Swank Caterers in North Carolina: What's Cooking in Carolina?: Asparagus Recipes: Spring Food Fest (Asparagus: Shopping, Prepping, Cooking, Serving, Recipes)

A Cook's Library: International Cookbooks

As you may know, I specialize in a variety of ethnic cuisines in my Personal Chef service. Whenever I travel, I like to find cookbooks detailing the local cuisines. While at home, I also like to peruse the aisles of the bookstore for good resources to deepen my understanding. Here are just a few recommendations for basic books about various regional cuisines.

The Greatest Dishes, Around the World in 80 recipes
By Anya von Bremzen © 2004 Harper Collins Publishers

This book gathers the classics together in one volume. All the best known dishes of various international cuisines. You won't find any surprising new and regional delights, but great interpratations of the classics of world cuisine.

For Umbrian Cuisine:

Ciao Italia in Umbria, Recipes and Reflections from the Heart of Italy
By Mary Ann Esposito © 2002, St. Martin's Press

This is one of many books accompanying Mary Ann Esposito's PBS series, "Ciao Italia!" It's pretty readily available in the US, and her adaptations make the recipes easy for American cooks. She gives brief, well written descriptions and personal reflections on each recipe.

Umbria in Bocca
By Antonella Santolini, © 2004 Edizione Gulliver

I bought this book in Perugia, but all the recipes are trilingual, with Italian first, then English translations, accompanied by hand written ilustrations in the regional dialect. This book is part of a 19 volume series, "La Cucina delle Regioni d'Italia".


Jewish Cooking: The Traditions, techniques, ingredients and recipes
By Marlena Spieler, © 2002 Hermes House

This book gives a great overview of Jewish history, kosher laws, sephardic and ashkenazi traditions, and Jewish recipes from all over the world. The pictures are wonderful.

The Foods of Israel Today
By Joan Nathan, © 2001 Alfred A. Knopf

More than 300 recipes reflecting the diverse influences on current cooking in Israel, including Nathan's reflections, and photos of the markets and kitchens, as well as street stalls of Israel.

A Taste of Africa
By Tebereh Inquai, © 1998 Africa World Press, Inc.

Just as the name says, Inquai gives us a little taste of many foods from around the continent, with notes on regional differences. Recipes are arranged by category (snacks, meat, chicken, sweets, etc.) with a note about the country of origin accompanying each recipe. Who knew making Ethiopian Injera bread was so easy!

Vietnamese Home Cooking
By Robert Carmack, Didier Corlou, Nguyen Thanh Van © 2003 Lansdowne Publishing

Great photos, a detailed section describing Vietnamese ingredients, and easy to follow step by step recipes.

Nature's Bounty: My local Farmer's Market

I'm blessed that my neighborhood has, for the second year now, a Farmer's Market on Saturdays during the summer. It's on my street, just one block away, and is strategically situated between here and the Dog Run in Inwood Hill Park. On Saturday mornings, I walk through on my way to take Stiva (my Miniature Pinscher) to the park, and I grab a muffin or slice of Banana nut Bread, spying some of the fresh offerings I'll pick up on my way back.

Today, I spent a little too long in the Dog Run, and when I came back through, I had already missed my chance to snatch up some curious bi-colored squash. These babies were amazing, shaped just like yellow squash, yellow on top, and zucchini-likeor watermelon striped on the bottom. There was literally a line halfway down, as if they had been dipped like Easter Eggs. They brought to mind the old "limon" commercials for Sprite when I was a kid, with a fruit that was half lemon and half lime.

Ah well, maybe next week.

What I WAS fortunate enough to grab: Fresh corn, zucchini, yellow squash, shallots, red onions, green beans, fennel, parsley and basil. The corn, squash and onions will be going into a traditional New Mexican Calabacitas, with the addition of a little Green Chile I have in the freezer. The basil and parsley will make a great pesto with some walnuts and pine nuts I have in the pantry. And the fennel will make a crispy salad. I'll save the fronds and some of the parsley and basil, and add it to pine nuts and orange zest, chop up the lot, and fold it into a nutmeg and cinnamon couscous.

But the grand prize today was the abundance of fresh vine ripened yellow and red heirloom cherry tomatoes!!!

I bought 2 pounds of these mixed gems, and raced home to make a great salad. I had to take a picture of it and share it with you here:


Heirloom Tomato Salad with Grilled Halloumi Cheese and Fig Vincotto

I quartered the yellow and red tomatoes, tossed with parsley, basil, diced red onions, garlic scapes (green shoots of garlic that have the flavor of garlic, but the look and texture of scallions), olive oil and a special fig flavored vincotto I save for special salad dressings. The real flavor kick, which complements the sweetness of the tomatoes, is the addition of cubes of grilled halloumi cheese.

For those who are unfamiliar with this cheese, I tell you: Go out and find some at your nearest gourmet market or Middle Eastern grocer! This is a specialty of Cyprus, although it is made on other islands, made from sheep's milk that has been infused with mint and brined in a special salted liquid. In Cyprus, it's known as "The Cheese that grills", because when sliced, you can grill it or saute in a non-stick pan, and the most flavorful brown crust forms on it (See the article on browning below for an explanation of the Maillard reaction).

I grilled the halloumi and diced it up, mixed it in with the salad and garnished with a sprig of basil. I wish I could have shared it with you all!

Food Science 101 - Browning

One of the highlights of the USPCA National Conference in Atlanta was the keynote speaker of the first day luncheon, Shirley Corriher. Shirley is the author of the "everything you ever wanted to know about food and food science" tome - CookWise. Along with some hilarious anecdotes about some of her many cooking misadventures and TV appearances, she shared some of her recent articles. This is a brief article she gave out regarding browning:

Browning - The Maillard Reactions

Caramel -- Great flavors
When table suger (sucrose) reaches very high temperatures (over 300°F), it melts, then starts to caramelize (decompose) -- different sugars are formed, sugars break apart, some of these rejoin. At any given moment between clear melted sugar and dark caramel, there is a different mixture of sugars. Over 128 different sugars have been identified. Many of these are brown and have the wonderful taste that we associate with caramel.

The Maillard reactions are a series of complex reactions that rpoduce, at much lower temperatures, the same sweet brown compounds that you get in caramel plus many others. Everythig from toast to fried foods and roast gets this rich-tasting brown coating from these complex reactions of certain sugars and proteind caused by heat.

THREE THINGS THAT YOU NEED FOR BROWNING: PROTEINS, certain sugars (Reducing Sugars), and a NON-ACIDIC ENVIRONMENT. Acids prevent browning. But, with low acidity, the more reducing sugars (sugars with a certain shape) and protein in a product, the browner it gets.

CERTAIN SUGARS (reducing sugars) like glucose (corn syrup) ENHANCE BROWNING. If you substitute as little as one tablespoon of corn syrup for a tablespoon of sugar in a cookie recipe, you will get cookies with a remarkably browner, crisper surface. If you baste a turkey or roast chicken with something that has sugar and protein it will get much browner than one basted with oil. My favorite basting combination is a little corn syrup (for the fast browning glucose), butter (which contains both sugar and protein from milk), and consomme (clarified beef stock and gelatin). Both the stock and the gelatin contain proteins to aid in browning. Browning the meat at the end of the cooking instead of the beginning as is usually done produces fast browning. Because juices containing protein and sugar have come to the surface and evaporated at the end of the cooking time, there is considerably greater concentration of surface sugar and protein. Now, with an elevated temperature, browning occurs rapidly.

Recipe: Frozen Raspberry Mousse Ring with Fresh Summer Berries and Raspberry Coulis

In this oppressive summer heat, thoughts turn to chilled fruity desserts that cool the body and refresh the palate. This is a great, and easy to make alternative to ice cream. It goes over very well at a dinner party, and can be accented with whatever fruits are fresh.

Frozen Raspberry Mousse Ring with Fresh Summer Berries and Raspberry Coulis

3 cups frozen raspberries
2 cups fresh summer berries, mixed
3 tablespoons confectioner's sugar
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 1/2 teaspoons lemon juice
1 cup whipping cream
1 teaspoon Kirsch, or raspberry flavored liqueur
Mint leaves, to decorate

1. Put the raspberries in a food processor fitted with a metal blade and process until smooth, then press through a sieve. Or, simply work the raspberries through the fine blade of a food mill. 2. Pour a third of the puree into a small bowl, stir in the confectioner's sugar, then cover and chill. Reserve the remaining puree for the mousse.
3. Half-fill a medium saucepan with hot water and set over low heat. (Do not allow the water to boil). Combine the egg whites, cream of tartar, sugar and lemon juice in a heatproof bowl that just fits into the pan without toucing the water. Using an electric mixer, beat at medium high speed until the beaters leave tracks on the base of the bowl, then beat at high speed for about 7 minutes until the mixture is very thick and forms stiff peaks.
4. Remove the bowl from the pan and continue beating the egg white mixture for 2-3 minutes more until it is cool. Fold in the reserved raspberry puree.
5. Whip the cream until it forms soft peaks and fold gently into the raspberry mixture with the liqueur. Spoon into a 6 cup ring mold, then cover and freeze for at least 4 hours or overnight.
6. To unmold, dip the mold in warm water for about 5 seconds and wipe the base. Invert a serving plate over the mold, and holding it tightly against the mold, turn over together, then lift off the mold.
7. If you wish, fill the center of the mousse with raspberries or other fresh summer fruits, decorate with mint leaves and serve with the sweetened raspberry puree.

Food Safety Corner: Safe Temperatures

Food Safety Basics

No one wants to get sick from food. It gives us life and nourishes our body. What a disaster when food actually is the cause of illness. The best way to avoid this is to practice safe food handling and processing practices at all times. While the food is being prepared, this is primarily the responsibility of your Personal Chef (preferably a USPCA Personal Chef, all of whom are well educated in food safety).

Once the food is cooked, properly cooled, and stored, it's up to the client to follow the chef's instructions to keep that food safe.

What is the Temperature Danger Zone?

The TDZ, or Temperature Danger Zone, is the range of temperatures within which dangerous microorganisms can grow to harmful levels and potentially make someone ill. Most foodborne microorganisms grow well between the temperatures of 41° F and 135° F (5° C and 57° C). This means that while food is in this zone (room temperature), critters can double every 20 minutes. So if food stays in this zone for more than 2 hours, you risk being exposed to dangerous levels of microorganisms. For this reason, you should never leave food out for long, and never defrost food on the counter top.

The following is something I give to clients on the first visit, and I get them to initial that they unnderstand and agree to follow these guidelines for their own safety.

Thawing Meals
Thaw frozen meals in the refrigerator 24 to 48* hours prior to reheating. This sometimes requires planning ahead, and in the event you are taking meals directly from the freezer, thawing in the microwave is appropriate. Meals are never to be thawed out on the counter, as this will promote bacteria growth.

*Casseroles sometimes take longer to thaw, so a two-day thaw in the refrigerator is recommended. Thawed meals should stay fresh in the refrigerator for three days. Fresh fish is recommended to be eaten within 2 days if left fresh in the refrigerator. Frozen fish entrees will also stay two days in the refrigerator after thawing overnight.


Refreezing Foods
Do not refreeze unused portions of previously frozen, reheated meals. Use the unused portion within 1 to 2 days in the leftover state. This rule also applies to raw meats and other foods that have been thawed for cooking.


Reheating Foods
Foods should be heated until bubbly throughout or to an internal temperature of 145° to 165° Fahrenheit. Soups, gravies and stews should be heated to a simmer for 1 to 2 minutes

Cooking Meats Properly
Poultry should be cooked to an internal temperature of 165° F, hamburger 155° F and pork 150° F. Rare roast beef is the exception of 130° F.

Expecting the Unexpected
If something can go wrong, it will, they say. If you experience a power outage, leave freezer door shut. Food can remain safe for use for up to 48 hours if the door is not repeatedly opened.

Kosher can be elegant!

Kosher meals can be alot of fun, and not daunting. I don't specialize in Kosher cuisine on a regular basis (there are chefs out there who are real specialists for a standard kosher personal chef service), but on occasion, people will hire me for a dinner gift certificate for friends, and mention that they keep a kosher kitchen.

Here is a menu I did the other night that went over very well. The clients loved it, and I was able to tailor the menu to follow the rules. This was a meat meal, so I had to be sure not to include any dairy products. The Polenta is made without any cream or cheese (which actually makes it set up better to use as a building block for the Napoleons). The chocolate was a special "kosher for passover" chocolate, which doesn't have any milk in it.

Hors d’Oeuvre
Larp Gai: Thai Minced Chicken flavored with Lemongrass

and served on Endive leaves

(See recipe for Larp Gai below in another post)

Salad
Mediterranean Fennel, Orange and Zeshk Salad

(The berries here are Zeshk, which are Persian barberries, a tart berry similar to a currant)

Intermezzo
Polenta and Grilled Vegetable Napoleon
with Balsamic Glaze

Main Course
Bistecca Tartufata – Truffled Steak
with Purple Peruvian Fingerling Potatoes

(The steak is a kosher cut. I have used Rib Steak for this in the past, but this time I got a nicely marbled shoulder cut and formed it into a medallion with kitchen string. The potatoes were stemed, then lightly pan sauteed in truffle oil. The sauce is made from grated truffles in a jus reduction)

Dessert
Chocolate Fondue with Fresh Fruits

(I didn't get a picture of this!)

Spotlight Food: Lemongrass

Lemongrass

Takrai

An essential ingredient in Thai, Vietnamese, and other cuisines of Southeast Asia, Lemongrass is a citrus flavored plant used in curries, hot and sour soups, stir fries and more.

To use lemongrass, it has to be prepared. Although the entire stalk can be used to flavor a broth, only the white inner bulb is edible. To prepare, cut the bottom of the stalk (about the bottom 4-6 inches). Bruise the white part with a meat mallet, the back of a pan, or any other hard surface. This releases the essentail oils in the lemongrass, which give dishes that tart, citrusy flavor and aroma. you can further slice or mince the stalk crossways. Bottled or dried lemongrass is available, but I keep it on hand for use only in a pinch, when fresh isn't available. With the proliferation of Asian markets and specialty products available in regular markets, you shouldn't have too much difficulty finding it!

I use Lemongrass in some of my most popular client dishes, such as Vietnamese Lemongrass Chicken with Caramel Sauce and Larp Gai of Chiang Mai (see the recipe below), and I also make a simple syrup infusion of lemongrass and sugar for the base of a fabulous Lemongrass Granita, one of the best palate cleansers around!

for more info, see this GREAT online article: http://www.gourmetsleuth.com/lemongrass.htm

Why Hire a Personal Chef?

What is a Personal Chef?

A Personal Chef Service provides great tasting food and the precious gift of time with a convenient and affordable solution to the age old question: "What's For Dinner?" I provide fantastic dinner and meal solutions to a variety of satisfied customers.

Why would I hire a Personal Chef?

You want to eat better
You’re on a specific diet and need help staying on it.
You’re tired of the same-old take out food.
Waiting for a table at noisy restaurants is stressing you out.
You want customized meals designed to your specific taste.
You have a full-time job and no time to plan healthy meals.
You want to spend more quality time with your family and less time in the kitchen and grocery store.
You hate cooking or don’t know how.
You want to impress your family and friends and make it look like you cooked all day!
You’re not a big fan of grocery shopping.
You’re having a party and rather enjoy the party than plan and cook the food.
You are recuperating and can’t cook for yourself.
You’d like to surprise your special someone with a romantic dinner for two in the comfort of your own home!

I would love a Personal Chef, if I were rich!

More and more people from all walks-of-life are hiring a Personal Chef Service, not just the rich and famous. In fact, if you eat out more than twice a week, you may even save money with a Personal Chef. If you appreciate great food, enjoy personalized service, and want more time in your busy schedule, a Personal Chef Service is exactly what you need. Here are some of the clients I serve today:

Busy Professionals
Families on the Go
People with special dietary needs
Affluent Seniors

Recipe: Larp Gai of Chiang Mai

This is a favorite dish from Chiang Mai, in the north of Thailand. It is redolent of the tart and pungent tastes of Thailand, and will bring you instantly back there, or entice you to visit if you have never been! You could also make this dish with pork or chopped shrimp. I serve it over mixed field greens as a salad course, or in endive leaves for a passable hors d'ouevre. Enjoy!



Larp Gai of Chiang Mai

1 pound minced chicken (ground is fine for this)
1 lemongrass stalk (white part only) chopped fine
3 kafir lime leaves, finely minced
4 small thai red peppers, minced
4 tablespoons lime juice
2 tablespoons Thai fish sauce
1 tablespoon toasted ground rice
2 scallions, finely chopped
2 tablespoons cilantro, chopped
fmixed field greens, or endive leaves, as desired
kafir lime leaves, chiffonade, for garnish

Note: Some of the ingredients are special Thai ingredients. It's worth hunting them down to get the authentic flavors, but substitutions can be made. Use glutinous rice for the toasted ground rice. Toast in a pan until it starts to brown and is fragrant. If you can't find kafir lime leaves, use lime zest.

Heat a large non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drain off any excess fat.

Cut off the lower 2 inches of the lemongrass stalk and chop it finely.

Transfer the cooked chicken to a bowl and add the chopped lemongrass, lime leaves, chilies, lime juice, fish sauce, toasted ground rice, scallions, mint and cilantro. Mix thoroughly.

Spoon about 1 tablespoon of the chicken mixture into each endive leaf. and arrange on a serving platter, garnish with thin strips of kafir lime leaves.

Welcome!

Welcome to the new weblog for ReMARKable Palate Personal Chef Service, serving New York City and the surrounding areas.

This weblog will be a mix: I plan to feature special ingredients, the cuisine of the week, sample recipes and a forthcoming podcast about International cuisine, travel, food culture, and the adventures of a New York Personal Chef!

Stay tuned...

-Chef Mark
www.remarkablepalate.com
917-405-0088