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 […]

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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)

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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 […]

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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 FillingsPesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara

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

Sweet Piquillo PeppersStuffed with Herbed Goat Cheese and Almonds

Multi-Colored […]

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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

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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 dice3-4 Tablespoons Thai Red Curry Paste2 cups coconut milk (1 14 oz. can)2-3 kaffir lime leavesfish […]

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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 […]

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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 […]

Read the rest of Food Safety Corner: Refrigerator Storage

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 FillingsPesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara
Tropical Corn, Black Bean, and Mango Salad with Honey VinaigretteServed in mini cocktail cups
Sweet […]

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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.

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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 BalletFeatured Website: www.amateurgourmet.com
Music: “Can’t Hold It Down”, Andy Sullivan. www.andysullivan.com

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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.

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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 EarthBy Diana Shaw © 1997 Clarkson/Potter Publishing, New York
This large tome of vegetarian recipes […]

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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 […]

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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 […]

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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, […]

Read the rest of Food Science 101: Hot, Hotter, Hottest

Episode 3: Squash
Summer Squash Recipe: New Mexican CalabacitasFood Network’s Recipe For SuccessToday’s Website: www.seedtosupper.comFood Tip: Poached eggs
Music: “Can’t Hold it Down”, Andy Sullivan. http://www.andysullivan.com

Read the rest of ReMARKable Palate Podcast #3

Episode 2 of the ReMARKable Palate Podcast:
Recap of TV appearance on WLIW21“What is a Personal Chef?”Food news and interesting websites

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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 […]

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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.

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