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Saturday, January 24, 2015

Kitchen Surfing

Want to entertain but don't feel like cooking?  Then you have to try Kitchen Surfing!  You can choose from a selection of personal chefs, some focusing on a particular cuisine.  They come to your home and cook up a delicious meal for you and your guests. All of this only cost us $50 per person, tip included (although you can always throw them a little something extra if they did a really good job:)). We selected Chef Dominique Agri who offered a 4 course menu of Italian/Israeli influence.   The food was fresh and flavorful.  I don't know if this is standard but the lovely Chef Dominique even cleaned the kitchen afterwards which was a huge plus.  We were all very impressed!

Kitchen Surfing Website https://www.kitchensurfing.com/new-york

For Chef Dominique Agri on Kitchen Surfing https://www.kitchensurfing.com/dominiqueagri


Three-Cheese Asiago Rice Balls
White Bean and kale soup - with roasted shrimp and sourdough croutons




Chicken
Served on top of a bed of arugula with shaved parmesan
Arugula with sliced zucchini and pecorino romano
Homemade rainbow and sesame cookies
Chef Dominique Agri












Sunday, January 4, 2015

Roasted Potatoes with Mushrooms



I had some potatoes and mushrooms in my refrigerator that were going to be reaching their end soon so I decided to put this quick dish together.   I served it as a breakfast side with eggs and garnished the dish with some chopped fresh chives.  This could easily be a nice side to serve along meat or poultry as well.


 Roasted Potatoes with Mushrooms 

6 medium sized red potatoes 1/2" slices with the skin on
1 pint of fresh mushrooms quartered
2 cloves of garlic minced
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
fresh ground black pepper to taste
sea salt to taste

Preheat your oven to 450.  In a mixing bowl combine all ingredients and toss well so everything is coated nicely.  Place the potato and mushroom concoction in a dutch oven or roasting pan and cook uncovered tossing occasionally until they are lightly brown, about 20 minutes.  Serves 4.