March 1, 2013

at Dishing  the Dish, we like to find out whats trending, favorites and tricks of trade from other chefs around the world.

We are so lucky that

The Parker Palm Springs Excutive Chef, Jeffrey Lunak
took the time out to share with the kathyireland.com community some of his thoughts…

 

Q. What is the one thing everyone should know about food?

A. KEEP IT SIMPLE. I am still surprised how many chefs don’t follow this long standing mantra.

 

Q. Favorite food?

Thai food. Simple bold flavors and brilliant texture. You can’t go wrong.

 

Q. Who or what inspires your cuisine?

I would have to say the change in seasons, as well as my wife. She has always been very      supportive of the long hours and the sudden changes in zip code.

 

Q. With the weight concerns in our country; What are your thoughts on healthy eating; do you try to bring any of that to your menu? If yes, what? If no, why?

We definitely highlight fresh local and sustainable ingredients, however, we also have our moments of overindulgence, i.e.…Chocolate Decadence French Toast among other things. Being a chef, I am obviously a proponent of eating well, living well, etc… as long as there is some balance of course.

 

Q. Tell me something about The Parker Palm Springs and why you like being there.

The Parker is the first place I have ever worked where you can completely be yourself. I am extremely passionate about what I do and this place really fosters that drive for excellence, and they do it in a very unique and “happy chic” way. Also, the diversity of our outlets really lets me have fun and keep it exciting.

 

Q. What’s the largest number of people you have cooked for?

2000 people, three courses. Hopefully, I will never have to do that again. A little difficult for quality control.

 

Q. Who does the cooking at home and what is cooked?

That would be me. I am currently in my barbequing faze. Other than that, my wife is Sicilian so pasta is a no-brainer.

 

Q. What are some short-cuts or helpful tips that would help the busy mom or dad at home.

Salt, pepper, olive oil, garlic and fresh herbs go a long way. Whether you are marinating meat, chicken, fish, or even vegetables these simple ingredients can make a huge difference. Pineapple is a great item to use for less expensive cuts of meat to breakdown the connective tissue and create a nice flavor profile. Other than that, use fresh, local ingredients. Your kids will love you!

 

Q. Favorite veggie / fruit and why?

Favorite veggie- Kabocha Pumpkin  Fruit- Peaches

 

Q. What are your favorite pairing?

Tuna and watermelon are a great combo

Peaches and Prosciutto are great as well. Both combinations really play on the salty and sweet thing, which is always a home run.

 

Q. Favorite appetizer?

Oysters.

 

Q. What would you be if you were not a chef?

Carpenter.

 

Q. If you only could eat one meal what would it be?
Either the tasting menu at Masa’s in NYC or In N Out Burger at 12AM after a busy service.

 

Q. Favorite romantic / or sexy food?

If I don’t say Italian my wife will file for divorce.

 

Q. Favorite herb?

Italian Flat Leaf Parsley

 

Q. What is the one cooking utensil you could not live without?

Tasting Spoons. TASTE, TASTE, and TASTE!!!!!!!!

 

Q.  Where do you see the trend in food / cooking going?

Hopefully it will continue to gravitate towards quality and sustainable driven ingredients prepared simply.

 

Q. Would you be willing to share a recipe with us? If so please enclose, thank you

Butterfinger Pancakes
Egg White Frittata of Shrimp with Tomato and Spinach and Home Fries

 

Butterfinger Pancakes

 

-          1 1/4 Quarts buttermilk

-          5 oz. fl. melted butter

-          5 oz.fl. milk

-          4 ¼ cups AP flour

-          1/2 Cup granulated sugar

-          6 Whole eggs

-          1 ½  Tablespoons baking powder

-          1 Tablespoons baking soda

-          1 Table spoons grand marnier

-          1 Zest of orange

-          Pinch of salt

-          3 cups chopped butterfinger candy bar

 

Procedure:

 

-          Combine all the wet ingredients, including the orange zest.  Make sure you whisk the ingredients well to mix the eggs and the buttermilk well.

-          Combine all the dry ingredients and mix well.

-          Add the wet ingredients to the dry ingredients, and fold with a spatula, until mixed.  (Don’t worry about lumps)

-          Add melted butter and continue to mix with spatula until mixture is well incorporated and some lumps are still in the batter

-          Cook on a buttered griddle or pan until golden brown on both sides and cooked through.

-          Garnish with a dollop of whipped cream, crumbled butterfinger and caramel sauce.

 

 

Egg White Frittata of Shrimp with Tomato and Spinach

and Home Fries

Serves 4

 

For the Frittata:

1 ¼ # shrimp, sliced in half lengthwise

4 Each plum tomatoes, cut into wedges

2 Tablespoons minced chives + 12 batons for garnish

Unsalted butter for frying, preferably clarified butter

4 handful fresh chopped spinach

3 Cups (24 ounces) egg whites

 

For the Home Fries

1 # pound fingerlings potatoes cut into four lengthwise boiled till tender and cooled

 

For the Frittata:

Preheat oven to 350 degrees Fahrenheit.

 

Heat a sauté pan with 1 tablespoon of clarifiedbutter. Over high heat (about 350°), sauté the shrimp until cooked ¾ through, add the tomato, sauté for 1 minuteand add the spinach and cook till the spinach becomes wilted. Keep aside. In a bowl slightly beat the egg whites with the minced chives, season with salt and pepper. In a separate 6”nonstick pan, cook the egg whites until they are halfway done. Put the shrimp mixture on the egg whites and finish in the oven until set (2 to 3 minutes).

 

For the home fries:

In a 8” sauté pan, heat a tablespoon of butter and sauté the potatoes and cook until golden brown.

 

Presentation:

Place the home fries in the center of each plate and put the frittata over them. Garnish with chive batons.

 

 

February 8, 2013

 

A little thought,

A little imagination,

And a lot of love

 

We all know that roses and chocolates have always symbolized romance. While traditional favorites are great for Thanksgiving and Christmas, Valentine’s Day is the prefect time for a little non-traditional imagination.

 

Here are a few ways to re-invent the art of Romance:

Flowers:

All women love flowers, from one single perfect stem to a dozen. And yes men like them too, although they won’t admit it. Instead of a dozen long stem roses, why not try smaller bunches of spring flowers. (Think wedding bouquet, but smaller and all the same flower).

Tulips, gerberas, lilies, hyacinths and even roses make great bouquets.

These can be placed around the house, sent to the office or hand delivered.

A great way to start the day is to place a single flower on the car seat of the person you love. This is sure to give them a warm fuzzy feeling all day. Place the flower the night before. In most places it’s still cool enough for the flower to last until morning. Adding a small note will make it that much more special.

Join us as we celebrate our new partnership with kathy ireland DESIGNS by Organic Bouquet

Food: Make it fun, give it a twist.

The most importance thing to remember is Don’t pressure yourself! Kathy and I always say, “ You don’t have to do it all and it doesn’t have to be prefect.”

If you have children, I know you’re thinking “romantic dinner at home, yeah right!”

Start by planning ahead. Feed the children a little earlier and get them settled for the evening. Call ahead to your favorite restaurant and order your favorites to go, then create a romantic setting at home. Whether it’s a beautifully set table or a picnic on the living room floor, remember some small details can enhance the mood. Music and candlelight are a must. I like Sinatra, Barry White, Tony Bennett, and Diana Krall to name a few. Again, the smaller bunches of flowers work best here, because they add color without competing in size. You can even sprinkle some rose petals around, not only are they pretty, they’re also edible. Checkout Ten Rules of Edible Flowers 

 

If you decide you want to cook something special, remember it doesn’t have to be complicated to be impressive.

As with this menu.

Strawberry Spinach Salad - strawberries have always been the fruit of love; drizzle with a little champagne vinaigrette and olive oil, you’re set

Lasagna Roll-Ups – a twist on an old favorite; looks impressive without the fuss

Pears avec Chocolait -It’s easier than it sounds, and the great thing is you can use different flavored chocolate.

Now, if you want to splurge a little on your romantic dinner and make it really special, try a little thing I like to call Cater Waiter.

Again, your favorite restaurant, your favorite food, but this time you hire your favorite server. Talk about romance! Your own private waiter seeing to your every need. All you do is choose the menu and the server will take care of the rest. From pick up to clean up. At your home, the office or anywhere your imagination leads you, you get to sit back and enjoy what’s sure to be a very romantic and pampering evening.

 

Now that I’ve set the mood, the rest is up to you!

 

Pears avec Chocolait

 

¾  cup sugar

4 cups water

Juice of 1 large orange

2 cinnamon sticks

4 cloves

2 tbsp. bandy

2 firm Anjou or Comice pears, stems left intact

4oz. unsweetened chocolate, broken into small piece.

2oz. semi-sweet chocolate, broken into small pieces

or

1 (12oz.) bag semi-sweet chocolate chips

½ cup (1 stick) unsalted butter

Fresh mint sprigs, for garnish

 

In a large saucepan over medium heat, combine the sugar and water and cook, stirring for, about 3 minutes, until the sugar has dissolved. Stir in the orange juice, cinnamon, cloves and brandy, simmer, covered, for 10 to 15 minutes.

 

Peel the pears and trim the bottoms so that they stand upright. Place the pears in the syrup and poach until tender, 30 to 40 minutes, depending on the ripeness of the pears (test with a toothpick). Allow the pears to cool in the syrup, then chill thoroughly, preferably overnight.

 

Place both chocolates in the top of a double boiler set over simmering water. Add the butter and stir until melted and smooth. Remove from the heat.

 

Remove the pears from the syrup and gently pat dry. Dip the pears into the melted chocolate and coat evenly, using a spoon if necessary. Lift the pears to drain off the excess chocolate. Arrange on a serving dish and garnish with mint. (The pears will keep in the refrigerator for up to 36 hours. Allow to come to room temperature before serving).

 

Serves 2

 

February 8, 2013

 

This Kids Valentine’s table is pretty in pink, red & white with hearts of plenty. 

Heart shaped sandwiches can be delicious and nutritious, when you dress it up with fun.

There’s even a chance the kids won’t notice the extra fiber they’ll get from the 100% whole wheat bread. These simple treats will be fun to eat; PB & J with added sliced strawberries, bananas, or grapes. Low-fat grilled cheese sandwiches or carrot and celery sticks with a low-cal dressing placed in a heart shaped dish. Place a straw in a tall glass filled with candy treats and you’ve got a confectionary shake.
Valentine napkins, heart shaped candies and heart cookie cutters add the finial touch.

February 5, 2013

from our friends at the California Asparagus Commission 

 

1 pound asparagus, ends trimmed and cut into 2 inch pieces

8 ounces Gruyere cheese, grated

6 ounces good country ham, or 4

ounces Prosciutto, finely chopped or

ground in food processor

1 10 oz French baguette, cut into 1/2-

inch slices, grilled or toasted

3 garlic cloves, peeled and cut in half

extra-virgin olive oil

kosher salt

freshly ground black pepper

Preheat broiler.

Bring a large sauté pan of salted water to a boil over high heat. Add the

asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus

to a colander, refresh under cold running water to stop the cooking, and drain

well. Set aside.

In a small bowl, combine the cheese and ham; toss to mix. Set aside.

Using your fingers to hold the garlic, rub the clove against one side of the toasted

bread to flavor the entire surface. Drizzle or brush with a bit of the olive oil.

Arrange the blanched asparagus on the toasts, then divide the cheese and ham

topping evenly over the asparagus. Season with salt and pepper.

Place bruschetta on a baking sheet and broil just until the cheese melts and

begins to brown, about 1-2 minutes. Keep a careful watch so as not to burn.

Serve immediately.

 

Serves 12 (3 pieces per serving)

Nutrients per serving: calories 177, calories from fat 72, fat 8 gms, saturated

fat 4 gms, cholesterol 28 gms, sodium 404 mg, carbohydrates 16 gms, dietary fiber,1

gm, protein 12 gms.

 

“The recipe and image is provided to you through the courtesy of www.calasparagus.com”

© California Asparagus Commission

 

February 5, 2013

from our friends at California Almonds – Almond Board of California

6 ounces bittersweet or semi-sweet chocolate, chopped

1 teaspoon unsweetened cocoa, plus more for garnish

2 cups almond milk

1 teaspoon vanilla extract

Chocolate-Covered Almonds (recipe below)

Directions:

Place the chocolate and cocoa in a mixing bowl.  Bring almond milk to a boil in a saucepan.  Pour over chocolate and cocoa and whisk well to melt and make frothy.  Stir in vanilla.  If available, use a hand blender or hand mixer to make it even more frothy on top.  Pour into mugs and serve immediately.  Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.

 

Chocolate-Covered Almonds:

1/2 cup almonds, roasted

2 ounces bittersweet or semi-sweet chocolate, chopped

 

Place a metal bowl of chocolate on top of one inch of water in a small saucepan.  Bring water to a low simmer; stir chocolate until melted.  Remove pan from heat. Working quickly, dip half of each almond in melted chocolate.  Let dry on waxed paper, and serve.

 

Nutritional Analysis for Almond Hot Chocolate:

Calories	278	Cholesterol	0 mg
Total Fat	15 g	Fiber	4 g
Saturated Fat	7.9 g	Calcium	168 mg
Monounsaturated Fat	4.7 g	Magnesium	85 mg
Polyunsaturated Fat	1.6 g	Potassium	378 mg
Carbohydrate	36 g	Sodium	77 mg
Protein	6 g	Vitamin E	4.4 mg*

* Total Alpha-Tocopherol Equivalents

 

Nutritional Analysis for Chocolate-Covered Almonds:

Calories	168	Cholesterol	0 mg
Carbohydrate	12 g	Fiber	3 g
Protein	4 g	Calcium	47 mg
Total Fat	13 g	Magnesium	64 mg
Saturated Fat	3.2 g	Potassium	177 mg
Monounsaturated Fat	7 g	Sodium	2 mg
Polyunsaturated Fat	2.2 g	Vitamin E	4.7 mg*

* Total Alpha-Tocopherol Equivalents

 

Note:

To roast almonds: Spread on an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

 

“The recipe, article, image and or/ information is provided to you through the courtesy of  © 2005 Almond Board of California. All rights reserved.
http://www.almondboard.com

February 3, 2013

these tasty bites are great anytime.

 

4 boneless skinless chicken breast, cut into nuggets

1 ½ cup flour

1 ½ cup Panko bread crumbs

1 package taco seasoning

2 eggs, beaten

 

 

Heat oven to 375˚

Combine Panko and taco seasoning mix, place in shallow bowl.

Set out the flour and eggs in separate dishes.

Place a wire rack on the baking sheet, lightly coat with cooking spray.

In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko –taco mix. . Transfer to the rack.

Bake the chicken until desired tenderness, about 12-14 minutes. Serve nuggets with Avocado Dipping Sauce.

 

 

 

Avocado Dipping Sauce
not to be confused with guacamole, this is a thinner dipping sauce

 

2 avocadoes,  pitted and scooped out

Cilantro, handful,

Green taco sauce (8oz La Victoria)

Green chiles, chopped 4oz can

Sweet onion, medium, chopped

2 garlic cloves,

1 tbsp Lemon juice

1 tbsp, hot sauce

salt and pepper,  to taste

 

Place all ingredients in a food processor and mix until well combined.  Refrigerate until ready to serve.

 

 

January 31, 2013

February is 

Canned Food Month
Celebration of chocolate month
Potato Loves’s Month
Sweet Potato Month
National Cherry Month
National Snack Food Month
Great American Pies Month
National Grapefruit Month
National Potato Lovers Month
National Hot Breakfast Month
North Carolina Sweet Potato Month
Berry Fresh in the Sunshine State Month
Return Shopping Carts to the Supermarket Month

 

February 1 is National Baked Alaska Day

February 2 is Heavenly Hash Day

February 2 is Crepes Day (france)

February 3 is Carrot Cake Day

February 4 is Homemade Soup Day

February 4 is National Stuffed Mushroom Day

February 5 is National Chocolate Fondue Day

February 6 is National Frozen Yogurt Day

February 6 is Nutella Day

February 7 is National Fettucine Alfredo Day

February 8 is National Molasses Bar Day

February 9 is National Bagels and Lox Day

February 9 is Pizza Pie Day

February 10 is National Cream Cheese Brownie Day

February 11 is National Peppermint Patty Day

February 11 is Don’t Cry Over Spilled Milk Day

February 12 is National Plum Pudding Day

February 13 is National Tortini Day

February 14 is National Cream Filled Chocolates Day

February 15 is International Gumdrop Day

February 16 is National Almond Day

February 17 is National Cafe Au Lait Day

February 17 is National Indian Pudding Day

February 18 is National Crab Stuffed Flounder Day

February 18 is Drink Wine Day

February 19 is National Chocolate Mint Day

February 20 is National Cherry Pie Day

February 21 is National Sticky Bun Day

February 22 is National Margarita Day

February 23 is National Banana Bread Day

February 23 is Dog Biscuit Appreciation Day

February 24 is National Tortilla Chip Day

February 25 is National Clam Chowder Day

February 25 is National Chocolate Covered Peanuts Day

February 26 is National Pistachio Day

February 26 is National Chili Day

February 27 is National Kahlua Day

February 27 is National Strawberry Day

February 28 is National Chocolate Souffle Day

 

 

January 16, 2013

by chef andre

January is National Soup Month, time to fill the tummy with something warm and yummy.

During the winter months, just the thought of curling up by a blazing fire with a bowl of homemade soup and a hunk of crusty bread, brings warmth and comfort to mind.

Soups invite you to be innovative and experimental, stirring-up something nutritious and fabulous with items you’ve purchase and from what you’ve already have on your shelves at home.

 

When following a recipe, you can substitute, increase, decrease, exclude, and include ingredients to your heart’s content without fear of disaster. And soup can be hearty, healthy, and filling without being fattening. For example: when preparing your soup, if the recipe calls for chicken or beef broth, you can choose a low sodium broth base. If the recipe lists milk, you can use low fat or skim milk. There are plenty of ways to pack in the flavor while you unpack the fat. Try adding different spices; curry, oregano, thyme, bay leaves to name a few. A hearty soup made with veggies*, meat, poultry, fish, beans, pasta and dairy can be a stick-to-your-ribs meal with mouth watering flavors and nutrients from every food group.

So whether it’s the starter to a fabulous meal or you chose to make it the main course by adding a tossed green salad, crackers, bread sticks, a loaf of crusty bread and a dessert, soup can be part of a well balanced meal.

 

 

If you’re itching to move above and beyond canned soup, and you want to add some extra flavor to your family’s meals give these recipes a try:

 

Black Bean Soup

 

4 cans (15oz) black beans

1 tbsp cumin powder

1 tbsp chipotle chile powder

2 celery stocks, chopped

1/2 red onion, chopped

2 large garlic cloves, chopped

3 tbsp olive oil

6 cups chicken broth
cilantro for garnish

 

In a stock pot or large sauce pot over med-high heat place oil; when heated add celery, onion and garlic. Cook until translucent about 4 minutes.

 

Add spices, cumin, chipotle 1 min

Add beans- 2 cans with juice 2 strained, and 3 cup broth, bring to simmer.

 

In batches, place in blender, blend for about 45 seconds. Return to pan add remaining broth and bring to simmer.

Place in bowls and garnish with freshly chopped cilantro.

 

Serves 6-8

Roasted Red Bell Pepper Soup – featured in Janet Jackson’s NY Times #1 best seller list, True You.   get this book >

 

4 red bell peppers, seeded and chopped

1 large onion, chopped

4 tbsp. olive oil

2 garlic cloves, crushed

3 tbsp. tomato paste

6 cups chicken stock

2 tsp. dried cilantro

Salt and ground black pepper

Cilantro leaves to garnish

 

In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally.

Stir in the garlic, dried cilantro and tomato paste. Add in half the stock, then bring to a boil. Cover the pan, lower the heat and simmer for 10 minutes.

Puree the mixture in a food processor or blender. Return to the pan, then add the rest of the stock. Season with salt and pepper.

Bring the soup back to a boil, and then serve at once with cilantro leaves placed on top of each serving.

Serves 6-8

 

Thai Coconut Curry Soup

 

½ (15oz. can) of cream of coconut

2 cups chicken broth

1/8 tsp curry powder

½ tsp salt

1 tbsp butter

1 tbsp cornstarch

½ cup light cream
lemon grass for garnish

 

Place all ingredients in a medium saucepan, mix well. Heat until soup comes to a boil, stirring frequently.

Lower heat and let simmer about 5 minutes. Serve immediately or if you prefer, chill soup and serve cold.

Places chopped lemon grass on top for garnish.

 

Makes about 4 servings

* To help your vegetables reach their full flavor potential, you should sauté or roast them before you add them to your soup pot. This process caramelizes the naturally occurring sugars in the vegetables, giving them a much richer, deeper flavor. To caramelize your vegetables; chop them into the size you desire for your soup. Then in a sauteepan, over a medium-high  heat, place the vegetables in a single layer (this is important-your vegetables will steam instead of caramelize if they’re stacked on top of each other), pour in a small amount of olive oil or butter, and add your vegetables. Stir or toss them often enough to keep them from burning, but be patient. really good browning can take some time.

January 15, 2013

 

National Thank You Month
Oatmeal Month
Hobby Month
Hot Tea Month
Soup Month
Bread Machine
Candy Month
Egg Month
Meat Month
Wheat Bread Month
Prune Breakfast Month

 

January 1 -  National Bloody Mary Day

January 2 – National Cream Puff Day

January 3 – National Chocolate Covered Cherry Day

January 4 – National Spaghetti Day

January 5 – National Whipped Cream Day

January 6 – National Shortbread Day

January 6 – National Bean Day

January 7 – National Tempura Day

January 7 – Fruitcake Toss Day

January 8 – National English Toffee Day

January 9 – National Apricot Day

January 10 – National Bittersweet Chocolate Day

January 11 – National Hot Toddy Day

January 12 – National Marzipan Day

January 13 – National Peach Melba Day

January 14 – National Hot Pastrami Sandwich Day

January 15 – National Strawberry Ice Cream Day

January 15 – National Fresh Squeezed Juice Day

January 16 – National Fig Newton Day

January 17 – National Hot Buttered Rum Day

January 18 – National Peking Duck Day

January 19 – National Popcorn Day

January 20 – National Buttercrunch Day

January 21 – National Granola Bar Day

January 22 – National Blonde Brownie Day

January 23 – National Rhubarb Pie Day

January 23 – National Pie Day

January 24 – National Peanut Butter Day

January 25 – National Irish Coffee Day

January 26 – National Peanut Brittle Day

January 27 – National Chocolate Cake Day

January 28 – National Blueberry Pancake Day

January 29 – National Corn Chip Day

January 30 – National Croissant Day

January 31 – National Brandy Alexander Day

 

December 27, 2012

by chef andre

 

The New Year offers great hope and promise of things to come…like a gourmet meal or a fine wine. There’s an old adage that says…people remember the first and the last bite of a meal. So what better way to celebrate the New Year than by biding a sweet goodbye to the old year with a delicious decadent Dessert & Champagne Buffet, NYC Style.

Invite your guest to join the celebration buy adding their own personal flavor to the  buffet, as they bring their favorite dessert to share. For those that enjoy baking please checkout our dessert section in ACafe recipes / desserts and sweets.
For those that leave the baking to others below are a few of our favorite bakeries from LA to NYC (remember to order early).

The evening will be bubble-licious as you supply the bubbly, hot cider, and appetizers. Add fresh strawberries w/ whipped cream, confection sugar, and a little melted dark & white chocolate to round things out.

Set the ambiance with décor, music and shimmering crystal. Don’t forget a little fire light and appetizing aroma with our Kathy Ireland ACafe Home Bakes Candles from kathyireland home by Hanna’s Candles available online

 

Make this years resolution simply to enjoy life and the moments you share with others.

Wishing all the sweetest of celebrations and a Happy New Year!

 

Little Pie Company
http://www.littlepiecompany.com

424 West 43 Street
(between 9th and 10th Avenues)
New York, NY 10036
(212) 736-4780

 

 Billy’s Bakery

http://www.billysbakerynyc.com

Chelsea
184 Ninth Ave
212. 647-9956

 

Tribeca
75 Frankin St
212 647-9958

 

Sweet Lady Jane’s
http://www.sweetladyjane.com/

8360 Melrose Ave
Los Angeles, CA 90069
323.653.7145

Special thanks to our friends at Sweet Lady Jane’s for sharing some of their beautiful mouth-watering desserts.