ROSH HASHANAH

Here is an old list of items I offered for the Jewish New Year.  If you are interested in my cooking for you take a look. If not, it's still an interesting list. Which of these items do you make or like? I would add a plum cake and an apple cake to the list.

ROSH HASHANAH MENU

 A - A P P E T I Z E R S                       

Cold

Chopped Chicken Liver

Vegetarian Chopped Liver (V)

Chickpea Hummus (V)

Eggplant Salad (V)

Gefilte Fish

Pickled Salmon

Hot

Sweet & Sour Meatballs

Chicken Fricassee

            with Meat balls

Sweet & Sour Stuffed Cabbage (M or V)

B - S O U P            1 Quart serves 2-3               

                                                   

Chicken Noodle or Matzo Ball   

Chicken with Kreplach               

Sweet & Sour Borscht (V)

Flanken

Tomato with Israeli Couscous

Mushroom Barley (V)

C - C A R R O T S  & other cold salads

Honeyed Carrots

Carrot Salad w/ Honey & Lemon Vinaigrette

Carrot & Raisin Salad

Moroccan Carrot Salad with Preserved Lemon

Cucumber with Dill

Chinois Chopped Salad  (a la Puck)

Fresh Berry Terrine (Cold Gelatin Mold) 

D - T Z I M M E S               1 Quart serves 4 

                                                  

Prune & Honey with Farfel (V)

Carrot & Apple (V)

Mixed Fruit (V)

Sweet Potato & Prune (V)

Carrot & Dried Fruits (V)

Sweet Potato & Brisket

E - K U G E L                               1 serves 6

                                                 

Potato

Pineapple & Noodle

Carrot

Noodle & Cheese

Barley

Leek, Spinach, Zucchini

F - F I S H                                  Whole Fish            

                                               

Sweet & Sour Fish - carp, whitefish, pike or salmon

Baked Whitefish

Whole Snapper with tomato, pine nuts, etc.

Baked Salmon

G - V E G E T A B L E                         

 

Vegetable Cutlet            

Assorted Stuffed Vegetables 

            Apricot & Couscous

            Meat & Apricots

            Barley or Quinoa or Rice

Baked Lima Beans or Pureed with Garlic & Cumin (V)

Chickpeas -caraway, turmeric, cardamom, saffron (V)

Assorted Vegetable with Chickpeas & Raisins (V)

Carrot Pudding (V)

H - M E A T                             

Lamb Tagine with Prunes & Almonds

Lamb Tagine with Honey & Prunes

Lima Bean & Lamb Cholent

Lima Beans, Brisket & Barley

Chicken with Honey, Orange & Ginger

Pomegranate & Walnut Chicken

Brisket with Caramelized Onions

Roasted Chicken with Grape Juice

Herb-roasted Chicken

Honey-roasted Chicken with Farfel Stuffing

Roast Goose

Roast Duck with Oranges or Apples

Sweet & Sour Tongue

SUMMER MENUS AL FRESCO

Here is a recent menu of Summer meals composed of 

locally sourced ingredients from the Hudson Valley.
If you would like a particular recipe send a request in the comments section.

thursday dinner

Crostini w/Smoked Trout/Salmon

Broasted Chicken w/soy, garlic, ginger, 5-spice

Glazed Salmon

Asian Slaw w/ Red & White Cabbage & Julienne Carrots

Green Beans w/ shallots, dill, walnuts

Raspberry Trifle

FRIDAY LUNCH

Gazpacho

Salade Nicoise w/ fresh grilled tuna & olive oil

Kalamata Olive Tapenade

Artisanal Breads

Local Cheeses & Assorted Fruits

 

saturday lunch

Cannellini Beans w/ sage, garlic & olive oil

Tomato Galette w/ Goat & Ricotta Salata Cheeses & Thyme

Onion & Zucchini Frittata w/Parmigiano Reggiano

Green Salad w/ Citrus Vinaigrette

Blueberries w/ marscapone, pistachios, mint and honey

saturday - dinner

Cucumber, Melon Ribbons w/ Chives

Grand Aioli w/ Cod & Shrimp

Assorted Vegetables: Corn, Asparagus, Carrots, Fingerlings, etc.

Grilled Skirt Steak and Duck Breast w/spices

Peach Pie

Gelato Assortment

Basil Pesto Pasta

Antipasto of Meats and Vegetables

sunday lunch

Antipasto: Salamis, Roasted Peppers, Olives, Prosciutto wrapped Figs,

Oregano Chickpeas, Radishes, Cherry Tomatoes, Green Pepper

Fish Platter: Smoked Trout, Smoked Salmon, Tuna & Cod

Foccacia

Pasta w/ Basil Pesto

Carrot, Cucumber, Cabbage quick pickles

Assorted Cheeses & Fruit

Watermelon

Cookies

Assorted Fish Platter

Recent Reference

For an evening during my bachelorette weekend upstate, I reached out to Phyllis to prepare a dinner for myself and 8 friends and we were NOT disappointed! My only requests were that the ingredients were sourced locally and organic if possible. She crafted an amazingly perfect menu that included locally sourced cheeses, free-range chicken and she also somehow  found locally sourced polenta! Phyllis is also incredibly thoughtful, she provided beautiful photographs of one of the markets she visited and as a sentimental person, it meant a lot to me:) We were all extremely impressed, I will never forget that meal! Thank you so much, can't wait to do it again!

Esther, Design Director, Esquire Magazine

RAMPS

Here is my article about Ramps:

http://www.hudsonvalleyalmanacweekly.com/2015/05/01/right-up-your-allium-rampfest-at-basilica-hudson/

THE BOMBAY WRAP

I created this today and you might like it. If you don't live near an Indian grocery store you might want to take a trip to one first.

THE BOMBAY WRAP

I used an Ajwain Paratha for this wrap. I don’t find those large tortilla things found on the grocery shelves to be edible. It bewilders me how can something last that long on a shelf and still be good for you. Ajwain is not a seed though it looks like caraway and cumin, but a fruit pod. Its flavor is similar to oregano and anise and it’s used in a similar way as an anti-flatulent. I found some in the refrigerator of an Indian grocer in Albany, NY. Two come in a package. So this recipe serves 2.

3 scallions, white and green parts, sliced

2 carrots, grated

1 bunch lacinato kale, de-stemmed

1-2 tablespoons olive oil

Bulgarian feta

Zatar, optional

Black pepper, optional

Steam the kale leaves until they wilt with just the water on the rinsed leaves. Let cool slightly, then rough chop.

Heat a non-stick pan to medium-high and warm the olive oil. Add the scallions to sauté 1-2 minutes. Add the grated carrots, sauté another minute. Then add the chopped kale and sauté, stirring, until the kale is cooked through. You might need to add a bit more olive oil. Sprinkle with a pinch of zatar and a grinding of black pepper. You don’t need any salt because the feta is very salty.

Warm a cast iron pan and heat the paratha on both sides. Transfer to a plate. Place the kale mixture in the center of the paratha and sprinkle some crumbled feta cheese on top. Roll and serve.

Paratha with Kale, Scallions, Carrot & Feta

I already took a bit out of it.

MARCH BIRTHDAY DINNER PARTY

Here is the menu for a dinner party for 14. 
The clients comments are at the bottom. 

Pictures to come.

BIRTHDAY DINNER

MARCH 21, 2015

BAGNA CAUDA

WITH CAULIFLOWER & BROCCOLI

BUTTERNUT SQUASH CAPONATA

WITH GRILLED TOASTS

·       

ZUCCHINI FRITTERS

MUSHROOM RISOTTO WITH SCALLOPS

TURKISH EGGPLANT – IMAM BAYALDI

FISH TAGINE WITH CHERMOULA & VEGETABLES

ROASTED CARROTS & PARSNIPS WITH

ROASTED GARLIC & CHICKPEAS

·       

ARUGULA SALAD

WITH LEMON VINAIGRETTE AND PARMESAN

            And the client said:

“Everything was amazing. The timing of everything, the food, the smells.

It was absolutely fantastic. The risotto may have been the star.

It completed a memorable weekend for me and my friends. 

Thank you so much for putting everything together. You're a true professional.”