About a year ago, we decided to try out a new restaurant in Hyde Park.  Rocco’s opened across from the Culinary Institute a few months earlier and we hadn’t tried it yet, so we stopped in for a slice of pizza.  They had a great selection of pies along with my husbands favorite, rice balls.  Over the course of the next year we’ve had pizza or appetizers there a few times and enjoyed our meals.  Then they opened up the fine dining room downstairs.  They offer just about every Italian dish you could possibly want, and the prices are great!  The dining room is lovely, and they also have an outside terrace with tables for a romantic evening meal. 

If you go on a Tuesday or Wednesday, check out the special menu they have.  You can get a complete meal for $10.95 - $12.95!  Last week, we ordered Cappelini Puttanesca and Pasta Carbonara which both come with a salad and garlic knots.  We usually order dressing on the side since you either don’t get enough, or you can’t find the salad under the globs of dressing.  I can’t tell you the last time I got a salad properly dressed in a restaurant, but ours came with just the right amount of creamy blue cheese dressing coating every leaf of lettuce evenly.  Not too much, not too little.  The lettuce was a nice assortment of greens, the tomato was ripe, and the onions were sliced paper thin.  It’s a good thing we’re both addicted to garlic, as the garlic knots were awesome!  Our meals came out piping hot and totally yummy!  As hard as we tried to save some to take home, we couldn’t help ourselves.  The biggest problem with finishing our meals is we never manage to save room for dessert!

One of these days!

There are many good restaurants in the area that you’ve tried over and over again.  Do yourself a favor and give Rocco’s a try.  You won’t be sorry!

www.roccospizza.net

Tags: carbonara, Culinary Institute, garlic, italian, menu, pasta, pizza, puttanesca, Rocco's, salad, tomato

Tags: Apples, Blueberries, Dubois, Eggplant, Farm, Farm Market, Fix, garlic, Mead, Peaches, Pears, peppers, Pick your own, Plums, Rhinebeck farmers market, tomatoes, Trees, Weed

Wow! Adams Fairacre Farms in Kingston, NY has expanded their smoked fish offerings. And we’re happy campers because of it.

Aside from additional options of salmon, cod, eel, mackerel and other fin fish, Adams now has smoked scallops, smoked shrimp, smoked mussels and a mix of all three. These are all sold in vacuum packages that can be popped into the freezer for later…or taken home and greedily consumed as dinner that night.

Jill and I immediately knew what we were making. A local restaurant called Kaycey’s, that went out of business a few years ago, had offered a smoked seafood alfredo over fettuccine as an entrée. We missed this dish and have made it at home using canned smoked scallops and shrimp. It tasted good, but a fresher fish option would have been better.

So, we planned the meal as a smoked shrimp and scallop alfredo with mushrooms accompanied by a spicy grilled catfish and green beans (from our garden) with caramelized onions. Absolutely awesome. We also made the alfredo much healthier by using a combination of skim milk and evaporated milk.

Many of the dishes we make for ourselves don’t include a recipe. We’ll post it as soon as we write one down! In the meantime, don’t forget to ask for any of these three dishes as part of your next cookdate. We promise you won’t have any leftovers.

Adams Fairacre Farms is one of the many local Ulster County Grocery Stores where we shop for ingredients for our clients’ meals. Their fish is so fresh we watched the fish manager preparing fresh halibut steaks out of a whole halibut.

Tags: adams fairacre farms, grilled catfish, halibut steaks, smoked fish, smoked mussels, smoked scallops, smoked shrimp

Many foods that we place in the freezer need 24-36 hours to completely thaw so we can place them into the microwave or oven to reheat and eat. These foods can be soups, stews, casseroles and other edibles that have been cooked in preparation for eating later (Like we do at Dinner’s On The Table) or leftovers.

These foods may have been placed in a microwave container with the sole purpose of being reheated in the nuker, an aluminum pan for baking in the oven, or Corningware, Pyrex or similar container that can be used in the microwave or oven. 

If you stored your freezer meal in a Corningware or Pyrex container you’re in luck! Because if you ultimately wanted to bake your meal or reheat it in the oven, you can give it a head start in the microwave. And there is a strategy and a little science behind it. Microwaves create heat by making water molecules jump around really fast, and if you’ve noticed, microwaves heat food from the inside out. Your oven heats food from the outside in.

Now put the two methods together and your meal is reheated faster.

So, start the meal in the microwave and finish it in the oven until bubbly and delicious. Always keep in mind that the internal temperature of all cooked, reheated food should reach 165 degrees, so always keep your trusty food thermometer handy.

(Dinner’s On The Table provides complete reheating instructions and we’re always available to answer any questions. This way, no matter what level of cook you are, your food will come out just right)

Tags: 165 degrees, corningware, freezer meal, internal temperature, microwave, nuker, pyrex, reheating food

ABC News reported recently that higher food prices are causing some restaurants to become "creative" when it comes to the food they’re serving on your plate by swapping out one food item for a less expensive one, or reducing portion size without editing the menu to reflect the change . When you order a main course of Grouper you have every right to expect to be served Grouper, not Catfish or some cheaper fish in its place.

This isn’t cutting costs, it’s robbery on the high seas. If a certain food is too expensive, don’t offer it or do raise the price, but don’t steal from customers. You might say it’s the equivalent of buying a knock-off piece of clothing. The brand name is there, but it was manufactured by someone else, with reduced quality of craftsmanship and materials.

Dinner’s On The Table Personal Chef Service will never use bait and switch tactics. We’re food lovers as much as we are providers. We respect ourselves and our food as much as we respect the clients we cook for. We hand-pick every ingredient we buy for your cookdate or dinner party  and strive to acquire exactly what you order. If for some reason we can’t find a specific ingredient due to seasonal or supply issues, we’ll inform you and ask what you would like in its place.

Tags: abc news, bait and switch, catfish, cook date, dinner party, food lovers, grouper, higher food prices, personal chef service, seasonal ingredients

I was talking with a friend the other day and the topic of leftovers came up. They flat out said they hate leftovers and reheated food. That statement had me scratching my head in wonderment. Modern prepared foods are entirely based on the concept of leftovers and reheated food. Only if my friend bought only raw ingredients and prepared everything from scratch would they avoid eating leftovers and reheated food.

Tags: annies all natural, bertolli, boars head, campbells, canned soups, frozen dinners, grocery store, healthy choice, hot dogs, kraft, leftover food, leftovers, mac & cheese, muellers, progresso, re-heated food, reheated food, ronzoni, stouffers, swanson, tv dinners

Keeping Kosher is a very important part of life for many Jewish Families in the Mid-Hudson Valley. At Dinner’s On The Table, we understand this importance and realize many Jewish families don’t have the time to prepare fresh, healthy meals every night and being Kosher in the Mid-Hudson Valley doesn’t leave many options. That’s where our Personal Chef service can make your life easier and healthier.

We prepare both Kosher and Kosher-style meals.

Kosher-style meals are prepared using our regular pots, pans and utensils in your home. We purchase only Kosher foods and prepare meals as you want them.

Kosher meals are prepared using separate pots, pans and utensils marked specifically (and stored separately) for meat or dairy, also using freshly purchased Kosher foods, prepared just for you. All dishes for meat and dairy are washed separately according to Kosher law.

However, to ensure the integrity of every Kosher Kitchen that we cook for, we can use our client’s kitchen tools - pots, pans, utensils, and other small appliances - that we usually supply ourselves.

This way we meet the Kosher requirements and culinary needs for our clients in Dutchess County , Ulster County and Columbia County.

Tags: columbia county, culinary, dutchess county, jewish, jewish families, kosher meals, kosher style, meat and dairy, mid hudson valley, Personal Chef, ulster county

So what exactly is a Personal Chef?

Well, a personal chef is just that. I go to each client’s home and cook five nights worth of meals for up to two weeks at a time. This is called a cookdate. Meals are planned with each client so they know exactly what ingredients will be used. Spices, flavors, fat, salt – everything is tailored to what my client wants. Once the menu is planned I buy the ingredients, prepare the meals and clean up the kitchen as if I was never there. Except the fact the fridge and freezer is full!

Why would someone hire a Personal Chef?

People are very busy these days. We don’t have time to cook healthy meals the way we should. Most families settle on eating out a few times each week or supplement their diets with mass-produced frozen dinners. Restaurants cook for convenience; lots of fried foods, butter, salt and huge portions. Frozen dinners? I can’t remember the last time I ate a frozen dinner that really tasted good. Or if it did, it was full of fat and salt.

I look at what I do as cooking healthy meals that my client’s would cook if they had the time to do so. Just like a quality restaurant, I buy the freshest meat and produce and prepare meals the same day.

How do you determine what to cook each week?

That depends on the client. I can make suggestions and plan the entire menu, or the client can make requests, or a combination of both. The typical menu for a week usually consists of two poultry or pork entrees, two seafood dishes and one beef. A vegetarian dish can be substituted and, of course, there can be mixing and matching.

Do you offer any meal preparation for Special Diets?

Yes, all kinds of special diets. Vegan/Vegetarian, Kosher (strict or Kosher-style), South Beach, Organic, Diabetic, Low Salt, Low Fat. I also take special requests of all kinds.

What about allergies?

Oh, of course. I take into account any allergies that my clients may have. Lactose intolerance, Wheat (Gluten), Peanuts, Shellfish, etc. I ask about specific allergies during my initial interview with each client.

What kinds of cuisines do you prepare?

American/Continental, Asian - Chinese, Thai, Japanese (Sushi too!), Indian, European/Mediterranean - Italian, British, German, Spanish, Greek, Scandinavian, Latin American - Mexican, Cuban, African, Moroccan, Middle Eastern and a fusion of dishes crafted from a blend of cultures

Where do you buy the groceries for each cookdate?

I buy from local grocery stores like Hannaford, Stop & Shop, Red Hook IGA and the Amish Market, but now that the growing season is here I’ll be buying more produce from Migliorelli Farms on 199 going towards the Kingston Bridge and other farm stands. If my client’s request organic foods, I buy from local health food stores and organic butcher shops.

What happens to the food after it is prepared?

If I’m cooking five nights of meals, two or three meals will be left in the fridge to be eaten in the next few nights. The rest are placed in the freezer to be thawed 24 hours prior to eating. My client gets to choose what dish they wish to be stored where. Full instructions are left for reheating and serving. And all dishes are labeled.

Do you offer any catering services?

Yes. I offer catering for small parties, barbecues, birthdays, anniversaries, holidays and other occasions for up to 40 people.

Do you do any baking?

Sure, I’ve made cakes for numerous weddings and birthday parties. One of my favorites was a two-tiered cake with carrot cake on top and chocolate-chocolate chip on the bottom. I make sure that my cakes are as delicious to eat as they are to look at.

Almost forgot, what experience do you have as a chef?

I got my early education the old fashioned way by cooking with my Mom. Later on, I learned the catering business while working for As You Like It Catering in Niskayuna, New York. My experience came through hard work and the love of food. The most important thing to becoming a chef is understanding how food and flavors play together and this is learned more from experience than education. If you watch the Iron Chef on the Food Network you’ll notice that they always taste their dishes. While I won’t be dipping my fingers into the food to taste them, I keep a small army of spoons and forks nearby.

So, what is the difference between a Personal Chef and a restaurant chef?

A Personal Chef, is…well…personal. Each dish is made specifically to the client’s tastes. A restaurant chef can’t do this – they don’t have the time. They were trained to make the best dishes possible to please the palate of the greatest number of hungry people. Not for each individual of a hungry family.

How much does it cost?

A typical weekly cookdate costs $350 including groceries. That’s five nights for four people - 20 meals. I can make adjustments for both smaller and larger families. Storage containers can be provided by the client or purchased through me. It seems like a lot to spend at first, but if you add in the time it takes to shop for the ingredients and prepare the meals it can add up to 10-15 hours over the course of a week.

I look forward to happy smiles and full bellies as I make my client’s lives easier and, even healthier.

Dinner’s On The Table Personal Chef Service can be contacted at 845-773-9013. You can also visit their blog/Web site at www.dinnersonthetable.com. Dinner’s On The Table is a proponent of the Slow Food Movement.

Tags: catering services, diabetic, frozen dinner, lactose intolerance, low fat, low salt, organic, Personal Chef, slow food movement, south beach, special diets, vegan, vegetarian dish

How many of us can’t remember the last time we bought spices?

Go to your spice cabinet, open up a few jars and do a blind sniff test.  Chances are, more than a few people out there won’t be able to tell the oregano from the ground nutmeg. (If you can avoid it, never ever use ground nutmeg.  It loses flavor the instant it’s ground.  Get yourself a nice whole nutmeg and grate just what you need each time.  It should last a good long time and the last serving will have as much flavor as the first serving!)When you use fresh dried herbs and spices, you get far more flavor using less.  (You might actually be able to use just what the recipe calls for)  It’s also easier to add good flavor with less salt when your spices do their job.

The best advise on purchasing spices is to purchase only what you plan on using in a year.  Then label it with the date of purchase.  When you notice a year has passed, give it a good sniff.  If it still has a good aroma, continue using it.  If it smells more like sawdust than what the label says, pitch and replace it.  The exceptions to this rule are spices that are in their whole form.  Peppercorns, star anise, salt, cloves and nutmeg to name a few. 

Choose your spices carefully.  There are many good brands out there.  My favorite is Penzeys.  They aren’t available in grocery stores though.  My husband and I received a gift box a number of years ago and the spices were so fresh and bold that when we took a trip which brought us in the vicinity of one of their stores, we had to make a detour.  The place smells amazing!  Everything they sell is available for sniffing.  They have three stores that are driving distance for us, but since we try not to drive too far, we usually opt for mail order.  If you want to check them out, the next time you take the train to NYC, check out their shop in Grand Central Terminal.  It’s much smaller than most of their stores, but you’ll get a good idea of what they have.  Also, check out their web site www.penzeys.com

Tags: , herbs, nutmeg, oregano, penzey's, pepper, salt, spices

I want to thank everyone who has completed the survey.  If you haven’t participated yet, here is the link to it…

http://www.surveymonkey.com/s.aspx?sm=gREKCuBx6C1_2b_2fpdYvY0k2Q_3d_3d">Click  

And now for the fun part!

Since I allowed multiple answers to most questions, they don’t total 100%.  (So far 16 people have responded.  I’ll update when there are more responses)

Most people (50% each) either grill their corn in foil or boil it.  Next comes grilled in husk (37.5%) followed by nuked (31.3%), steamed (18.8%) and grilled naked (12.5%)

Next comes what do you put on your corn.  Butter is the big winner so far (62.5%) Most people also salt their corn (50%)  Margarine and pepper and the write in answer of nuthin tied at 25% and 3 of you like fresh herbs on your corn!

My favorite answer to how do you apply butter is fingers, but most of us use a knife (56.3%) and fork (18.8%)

13 of us (81.3%) use our hands to hole an ear of corn, 5 people (31.3%) use plastic corn holders and only one person eats it off one of those plastic corn plates!

A really good friend comments on how I eat sweet corn, so this next one really interested me.  9 people eat typewriter style (56.3%), 5 choose the spiral technique (31.3%) and 3 people take random bites (18.8%) (I like nice neat typewriter rows)

I’m dying to find some of the varieties people listed as favorites.  Salt and Pepper, Butter and Sugar, and Two Tone are listed a few times.  Hudson Valley sweet corn, Silver Queen, Senneca Cheif, Shoe Peg, Queen Ann andSloughhouse Corn in Sacramento.

I’m ashamed to say that most people don’t lick their fingers (68.8%), I’m a licker and proud of it! 5 people admitted to being lickers and one admitted to licking when nobody is looking!

Half of us usually don’t have any leftovers.  I don’t know if we only cook up what we plan on eating, or if it’s so good, we can’t stand to put it in the fridge.  5 people have it for lunch and one person uses it in salads.  What a great idea.  My hubby and I are the only ones who feed it to chickens (They LOVE IT)

Tags: butter, grilled, pepper, salt, sweet corn