Lamb or Lion?

March 3, 2009

The beginning of March always seems to be the most confusing time for weather. One day you may be outside in a t-shirt and the next you might get blasted with 8-12 inches of snow as we did yesterday. Having gone to school in upstate New York, I’m fairly used to weather like this so it never really bothers me. In fact we never really had much of a spring in Saratoga. One day you just woke up in late April or early May and it was 75 degrees. But all that aside, I always get really excited around this time of the year. We’ve made it through the draining early months and there’s a lot to look forward to, especially related to the culinary world. The signs of spring become truly evident in the Green Market in union square as well as throughout the markets in the city. It is a truly inspiring time of year to be a cook and an eater and last night despite the wretched slush and chill, I was feeling that warm weather buzz. Although the spring and summer time mean different things to many people, my food memories are filled with farmers market produce and succulent fresh seafood. Whether its out on Long Island or down the jersey shore, I’ve spent a lot of the warm months soaking in the sun and eating awesome food. Last night I decided to create a dish inspired by these memories as a way to forget about the murky cold.

Edamame Risotto with Sauteed Jumbo Shrimp and Cockles with a Lemon Sherry Reduction

edamame-risotto2


Birthday Luncheon, 01/13/09

February 7, 2009

A few weeks ago, Silver Catering traveled down to the Main Line, outside of Philadelphia to cook and serve for a birthday luncheon for 12 people. The dishes were designed and executed with freshness and lightness in mind leaving room for our signature dessert. The food turned out great and the birthday celebration seemed like a big hit!

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First Course:

Broccoli and Arugula Soup served with Parmesan Toast

Second Course:

Lime and Chili Marinated Shrimp served over a bed of Baby Spinach with Roasted Red Peppers and Feta Cheese

Dessert:

Individual Molten Lava Cakes served with Vanilla Ice Cream and Fresh Raspberries


Bring in the new…

January 11, 2009

Thanks to all of you have been patient in waiting for new posts. My computer is back and I have a ton of pictures and thoughts to share. I plan on posting a few pics and some information of the Holiday party, Silver Catering put on for a large group before the holidays but today I thought I’d share a new insight into 2009…

When I first started cooking I was all about building an extensive collection of pans, pots, and gizmos for all of the meals I planned on making. I was always looking for a good deal to pick up something to add to my collection. As many of you can probably attest to, this enthusiasm leads to a few problems down the road. How many pans do I really need? Do I really need six different sized ramekins or a million different tools? Well maybe I do and if I don’t maybe I just like idea of having all that stuff. But either way I have realized one thing. There are few items in my arsenal that I couldn’t live without. One of those items is my new cast iron pan that I got for the holidays. I’ve made it my goal to use it as many nights as possible. Its so verstatile, so efficient, and so classic. There is a different feeling that comes from a meal cooked in cast iron and if you don’t have one, trust me when I say “go get one”….
Baked Shrimp with Feta Cheese

This dish had some extremely robust flavors that were supported by the subtleties of the ingredients. Its an awesome feeling when I impress myself being that I’m my toughest critic, but Baked Shrimp with Feta Cheese in a Tomato, Zucchini and Marjoram Sauce is a perfect example of why I’m thrilled to have my cast iron pan.


Menu of the Week

November 8, 2008

Wild Mushroom and Leek Risotto w Shrimp and Scallops

Once a week, I’d like to offer up some of the menus that I have used in the past for dinner parties, cocktail parties, rooftop parties, and the like…This first is for those who love tradition. Many say, that my risotto is my specialty…

First Course:

Fresh Heirloom Tomato and Mozzarella Salad served with Balsamic Drizzle

Main Course:

Wild Mushroom and Leek Risotto served with seared Jumbo Shrimp and Diver Sea Scallops

Dessert:

Tiramisu served with Sauteed Bananas


Tomato and Mozzarellatiramisu


Shucks!

November 7, 2008

Last night as I was walking home from work, I passed by one of the many “oyster bars” in New York City. I laughed when I saw the happy hour special for drinks and freshly shucked oysters. Now having lived in New York for over a year now, I have grown accustomed to the “price adjustment” we all make for living in such an amazing city. However last night, I was overcome by the vivid memory of my other favorite city, New Orleans. In just a long weekend back in March, I accumulated years worth of amazing memories. Without a doubt, one of the best meals I have ever had (from the food to the wait staff) was at Herbsaint (www.herbsaint.com). I shared a simple but flawlessly executed Shrimp and Grits dish that I’ve been thinking about ever since. Last night I decided to pay homage to this dish, Herbsaint, and the entire city of New Orleans…

Shrimp, Scallops and Grits …If only I woke up to a plate of beignets!


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