February 6, 2012
Hey Everyone! Remember me!
Well I can’t apologize enough for dropping the ball on this one, but finally I’ve put together a snap shot of recipes to get you going for your Health Reset! I’ve added some of my favorites that are not only perfect for Reset approved meals, but taste damn good as well. For additional menu ideas, I find that Simply Recipes is one of the greatest resources. While you will have to weed out some of the “vegetarian dishes” containing dairy and wheat here, it’s a wonderful way to trigger some of your own culinary creations. Regardless of how you do it, I can say for certain, you’ll be glad you did. The Health Reset opens your eyes to how you can feel and maybe more importantly how you should feel.
Since my most recent 10 day Reset, I’ve gone back to a few of the major ingredients I had given up. And while I’m still not ready to give up those Italian Hoagies, the Reset ways of meat, wheat, and dairy free become more and more appealing. I may not ever go 100% but who knows. Just remember one thing: No matter what you choose about food, never forget to think about how it makes you feel.
“We feel what we eat”
October 18, 2010
Butternut Squash and Celery Soup
Whether you are classically trained or attribute your culinary prowess to Rachel Ray, you have probably started every soup or stock you’ve ever made with a mirepoix. Dicing up carrots, onion, and celery for a first step saute is something I have for sure repeated countless times. And although I know the balance of these ingredients produces a great first level of flavor, I can’t think of a single time the colorful mix was on my mind at the time of enjoying the final product. This seemingly mandatory blend of vegetables acts as the unsung hero to many a dish; only praised through a repetition of use.
So when I received a butternut squash and a beautiful stalk of celery this past week in the CSA, I felt it was time to give arguably the least appreciated of the trio its due respect. Because when you think celery, there isn’t a whole lot that comes to mind. Covered in peanut butter for a snack, or dipped in blue cheese as a hot sauce reprieve, celery is typically used as a carrier. But when you take the time to carmelize and cook down the subtleties of the celery, the burst of flavor is truly fantastic.
And in this case, combined with the roasted butternut squash and curry seasonings, the burst provided a delicious upgrade. A soup that can sometimes be a bit one note was transformed into what I will describe (dramatically of course) as a bridge between the seasons. And since my CSA continues to pump out some fantastic produce, this shouldn’t be much of a surprise! So next time you are cooking up that mirepoix, maybe go a little heavy on that celery!
And while you are waiting for that soup to simmer, make sure you vote for my chinese food re-do!
October 30, 2009
Over the next few weeks, I will be working with a number of new clients, preparing menus for dinner parties throughout the city. These new opportunities are most exciting for me because, creating a stress free, delicious and exciting meal for a small gathering is something I absolutely love. And for the diners and host specifically, being able to entertain and enjoy the night without the worries of overcooking or a late delivery man makes any occasion a special one. So moving forward, especially into this Holiday season, consider giving the gift of a meal to someone in your circle of friends or family. And rather than running out to the nearby restaurant for a gift certificate, consider what Silver Caterers can offer. For more specifics you can contact me but in the mean time, enjoy the menus I’ll be posting.
This past week, I created a three course menu for five. Sometimes the meal itself can be a special occasion which is why I wanted to make this one seasonally visual and flavorful. How perfect then is the butternut squash and fennel soup I posted about earlier in the month garnished with the roasted butternut squash seeds. The vibrant orange color and the warming quality of this soup, yells “Fall” and was a big hit. For the entree, I wanted to show my affinity towards blending flavors. Taking a bite of roasted sweet potato along with the sauteed swiss shard and spinach all with a bit of poached halibut in a tomato and orange reduction created pure excitement in your mouth. So many great flavors, all working together in unison. And with the beautiful colors, the plate was just as delicious to look at as it was to eat. Lastly, for dessert, a chocolate mousse cake with a fresh raspberry sauce finished this meal off with a bit of richness and a whole lot of smiles. Who doesn’t like chocolate mousse!
October 12, 2009
I know I’ve been obsessing over the season change, but is there really anything more dramatic than the summer to fall turn? There is so much that goes hand in hand with the temperature change and were constantly bombarded by it. The leaves, the sports (certainly weird to see the Phillies game in Colorado last night being played in 31 degrees), but mostly it’s the food. Whether it’s the many varieties of squash lining the outside of the markets or the apple picking adventures that ends up in fresh homemade pies, there is something about the food of the fall that makes us all a little more comfortable.
I’ve been working on this soup for a while now. Actually, that isn’t true. I’ve have been making this soup over the last few years, but I’ll be honest it was one of those, first time’s a charm kind of recipes. Probably because the flavors are so perfectly matched. Between the butternut squash, the fennel, the curry, and my secret ingredient, this soup is perfect during a brisk October day. With a little sour cream and some homemade spiced butternut squash seeds this soup is a perfect warm up to the holiday season which believe it or not, is creeping up on us quicker and quicker.
Oh and that secret ingredient….Martinelli’s Apple Cider. No need to keep secrets here. Message me if you want the recipe for this simple and delicious fall soup.