First summer harvest

It is not surprising it has taken me so long to grow actual, edible food in containers on our terrace. I never would have believed it if you told me how easy and enjoyable the process is but, this year I found myself planting summer squash, tomatoes of all kinds, eggplant, peppers, cucumbers, green leave lettuce, basil, thyme, parsley, cilantro, and a mystery vegetable I neglected to label. It hasn't identified itself yet...

The first Summer "harvest" was some lovely young squash, lettuce, cucumbers and zucchini blossoms which we battered and fried al la River Cafe (al la classic Italian cuisine).

I noticed myself enjoying mini waves of satisfaction which swelled in me after cutting these veg from there humble vines and showing them off to my family. With these I made a zucchini, basil frittata (delicious, even good enough for Andrea, Mr. chef) a perfect salad of mesclun and sliced cucumbers and battered zucchini blossoms. It was a perfect little lunch.

Mamma Duchess

From diverse kitchens throughout the US and abroad, using an abundance of fresh produce and local ingredients, Mamma Duchess offers a unique culinary experience: original food and desserts all made daily and displayed generously within the beautifully designed setting of your home or preferred location.

Mamma Duchess draws on a wealth of culinary traditions - with a focus on Italian, French, Spanish and American - providing inventive and sumptuous food, anything from Scallops with Parsnips Puree and Caramelized Brussels Sprouts to Home-made Pizzas with Pears, Walnuts, Stilton and Baby Arugula.

If a guest enjoys one of our restaurant-worthy dishes, they can go right back into the kitchen and ask, "how'd you do that?"

Philosophy

We strive to use local, seasonal and organic ingredients and choose only humanely raised, grass fed, organic meat and poultry. The wines we pair with our dishes are made with as little chemical and technological intervention as possible; the grapes grown and harvested from exciting Natural Wine producers from the United States and Europe.

For more information, contact Rebecca:

tel: +1 646 920 9064

email: rebecca@mammaduchess.com

Recipes

Easy Tomato Sauce

Whenever we have guests over I invariably go to this recipe for a fool proof, delicious tomato sauce. It comes out spot on each time with very little chance for failure. Since Andrea is the master chef in our family this is usually what I turn to when in the kitchen. Served over pasta you have a perfect meal for children and adults alike - both will indulge most willingly. And your family and friends will be asking you for the recipe...which is easy enough for anyone to master!

Serves 4

1 28 ounce can whole peeled tomatoes (preferably organic)

1 small yellow onion, chopped

1 clove of garlic, chopped

salt and pepper

2-3 leaves basil, torn

1/2 - 1 tsp of sugar

2 tbsp olive oil

1. Start with your saute pan (non stick is ok) pour in your olive oil and add the onions and garlic. Saute that mixture on low heat until the onions are very soft (about 15 minutes).

2. Pour in your can of tomatoes and turn the flame to medium high. Add your basil, sugar and salt and pepper to taste and start breaking up the tomatoes with a wooden spoon or fork until your lovely mixture is nice and blended. It will be starting to boil at this point.

3. Turn the flame back to low and simmer your sauce uncovered until reduced by 1/3 (about 20 minutes). If you find it is too thick you can always add a bit of water. Taste for seasoning and adjust anything you need more of (remember to start with less seasoning as you can always add more later).

4. Blitz the sauce using a hand blender direct in the pot, a food mill, or transfer to a blender or food processor to create the most delicious tomato sauce.

5. Serve as a sauce for you pasta or any recipe calling for Tomato Sauce. Grate Parmiggiano-Reggiano on top. Keeps well covered in the refrigerator for up to 5 days.

Understanding the meat industry and its effects

We have been doing much research lately on the difference between grass fed and grain fed beef. I think many people who buy meat are not aware that the choices they make at the market really do affect our environment, animals' welfare, the world and its inhabitants.

To better understand how your purchasing choices can make a difference in creating a more sustainable world read the article links below.

www.nytimes.com/2008/01/27/weekinreview/27bittman.html?pagewanted=1&_r=1

www.time.com/time/magazine/article/0,9171,1953692,00.html

www.eatwild.com/basics.html

www.nytimes.com/2009/10/31/opinion/31niman.html?pagewanted=1&sq&st=nyt&scp=6

Food Highlights

Happy 2010

Last night we rang in the New Year cooking for a lovely group of 14, in a private home in Brooklyn, overlooking the Verrazanno Bridge. 

Here is the Menu..

Thursday, 31 December 2009

New Year's Eve Dinner 

APPETIZERS 

 

Pizza Bianca 

Parmigiano - Reggiano 

 

Marinated Olives 

With Lemon and Thyme 

 

Prosciutto Di Parma 

 

DINNER 

 

Duck Liver Mousse 

Red Onion Marmalade, Toasted Brioche 

 

Tuna Tartar  

With Homemade Potato Crisps 

 

Lobster Cinzano Risotto 

 

Filet Mignon 

Haricots Verts & Bernaise Sauce 

 

DESSERT 

 

Cinnamon Chocolate Pudding 

Toasted Pine Nuts 

 

Mixed Berries with Cream 

 

Broken Cannoli 

Sweet Ricotta with Dark Chocolate Slivers, Candied Citrus & Crushed Pistachios 

 

Cocktails 

 

Winter Pear Martini 

Kettle One, Pear Puree & Lemon Juice 

 

Champagne Cocktail 

Angostura Bitters, & Raw Sugar 

 

French 75 

Tanqueray, Lemon Juice & Champagne 

 

 

 

 

Holiday Snacks & Cocktails for 75

This month we had the opportunity to cater the 2009 Holiday Party of one of the top Interior Design Firms in the City.

Here is the Menu...

Thursday 17 December 2009 

 

Cocktails 

 

Winter Pear Martini 

Kettle One, Pear Puree & Lemon Juice 

 

Ginger Smash 

Tanqueray, Smashed Cranberries, Fresh Ginger, Lemon Juice & Apple Liqueur 

 

Holiday Manhattan 

Maker’s Mark, Muddled Oranges & Concord Grape Juice  

 

Sazerac  

Famous Grouse, Pernod & Demerara  

 

Buffet 

Seasonal Roasted Vegetables with Romesco  

Cauliflower, Fingerling Potatoes, Baby Carrots 

 

Devilled Eggs  

With Smoked Paprika 

 

Cheddar and Apple Chutney on Brioche 

 

Classic Club Sandwich 

Vegetarian Club Sandwich  

 

Devils on Horseback 

 

Pizza Bianca  

Parmigiano-Reggiano, Chestnut Honey, Mostarda 

  

Hot 

 

Potato, Ham and Cheese Croquettes 

Honey Mustard Dipping Sauce 

 

Potato and Cheese Croquettes  

Honey Mustard Dipping Sauce 

 

Steak Sandwich 

Aged American Cheddar, Sliced Steak, Caramelized Onions  

 

Barbeque Pulled Pork Sliders 

 

Sweets 

 

 White and Dark Chocolate Covered Strawberries 

 

Raspberry Meringues 

 

Banane de Neige Cake 

Banana Cake with White Chocolate Leaves and Silver Pearls 

 

Rocky Road Crunch Bars 

 

Chocolate Chip Cookies 

 

 

 

 

 

 

 

Wedding Luncheon

Harvest Table

Assorted Cheeses and Chutneys

Vegetables Crudites with Romesco 

Grissini wrapped with Prosciutto

Starter

Crispy Horseradish Oysters 

Dill Yogurt Sauce

First Course

Organic Tomato Salad with Baby Arugula and Roquefort

Creamy Chive and Lemon Dressing

Second Course

Wild King Salmon

Sweet Pea Thyme Puree, Radishes, Lemon Citronette

Wedding Cake

Dessert

Mixed Berries with Cream

Cinnamon Chocolate Pudding 

Broken Cannoli

Corporate Boat Party

Breakfast

Assorted Pastries and Danishes

Fresh Rolls with Butter and Jams

Fresh Fruit Salad in Orange Halves

Lunch

Swordfish Involtini Stuffed with Pine Nuts, Raisins, Parsley 

Garlic Shrimp Sauteed in Olive Oil, Chillies and Parsley

Roasted Striped Bass

Classic Ceasar Salad

Sauteed Seasonal Greens

Dessert

Double Chocolate Brownies

Rocky Road Crunch Bars

Assorted Homemade Cookies

Assorted Homemade Cakes and Cupcakes

Birthday Bites

Bites

pulled pork summer rolls with pickled vegetables, plum dipping sauce

sliders on toasted brioche with cornichon and harissa mayonnaise

devils on horseback

cheddar and chutney on brioche

crispy chillies rellenado filled with cheese

cod fish fritters 

cuban corn

Crostini

fennel marmalade and crispy salami

confit red onions and piave

creamed spinach and sauteed rock shrimp

sweet pea puree and pecorino

caramelized figs and crispy proscuitto

Taquitos

pulled pork with pickled cucumbers and radishes

crispy white fish with shredded pickled cabbage and yoghurt

slow cooked braised brisket

creamy avocado

poached chicken and sweet onions

Graduate Dinner for 12

Starters

Bruschetta Caramelized Red Onion Confit and Piave Vecchio

Bruschetta Fennel Marmalade with Crispy Salami

Bruschetta Creamed Spinach with Rock Shrimp

Pizza Classic Margherita

Pizza Artichoke, Prosciutto, Mozzerella, Tomato

Pizza Blue Cheese, Pear, Arugula, Walnuts

First Course

Organic Tomato Salad

Roquefort, Field Greens, Creamy Chive Dressing

Second Course

Tagliata over Wild Baby Arugula

King Salmon 

Sweet Pea Thyme Puree, Radishes, Lemon Citronette

Sides

Quinoa Salad 

Sauteed Sugar Snap Peas

Sauteed Swiss Chard

Dessert

Chocolate Tart with Toasted Hazelnuts

Blood Orange Sorbet 

Home-made Biscotti

Market Strawberries with Whipped Cream

Press

http://www.dailycandy.com/new_york/article/69405/Mamma+Im+Coming+Home

http://atfirstbite.wordpress.com/2009/03/14/the-return-of-the-dinner-party/