At Your Service NY Catering

Easy Lunch

admin — Fri, 06 Jan 2012 19:13:09 +0000

Organic red leaf lettuce, water cress, avocado, toss slightly with honey mustard vinaigrette and add a few slices of smoked salmon. A nice slice of bread and you have a wonderful light lunch.

Recipe for leftover ham

admin — Tue, 27 Dec 2011 17:53:35 +0000

Here is a recipe for leftover ham.

2 cups ham thinly sliced and then cut in strips
2 cups pineapples sliced thin
2 leeks white part only cut into thin rounds
2 tbsp mayonnaise
3 tbsp pineapple juice
Salt and pepper to taste

Mix mayo and juice, add all other ingredients to combine.

We like to serve this easy to prepare salad on lettuce or red cabbage leaves.

The recipe serves 4.

Delicious Sauce for Pasta or Baked Potatoes

admin — Sat, 01 Oct 2011 21:14:11 +0000

Delicious Sauce for Pasta or Baked Potatoes

I did a cooking demo today at the Suffern Farmers’ Market and made a pasta sauce with ingredients from the market:

For 4 persons you need
4 ounces goat cheese
8 ounces hot pepper jack or gouda if you like less spiece
1 bunch of water cress, leaves only chopped
1 bunch of scallions, white and light green parts only, chopped
1 tbsp. vegetable or olive oil
salt, pepper and nutmeg to taste
1 lbs. cooked pasta like fusili or gemelli
2 cloves or garlic
Cook pasta in a large pot of salted water, Heat sautee pan, add oil and sautee scallions and water cress until almost soft, add crumbled goat and pepper jack cheese and melt, add a little cooking water from the paste until a sauce forms that has the consistency of heavy cream, drain pasta when done, reserving a little bit of the cooking water and toss in sauce, adjust seasoning and serve immediately. Bon appetit.By the way, the cheese was from Laraia’s Cheese Shop in Nanuet and the vegetable from Do Re Mi Farms upstate New ork.

Super Easy and Healthy Fall Soup, Vegetarian or Vegan

admin — Fri, 30 Sep 2011 00:52:07 +0000

If you pick the last tomatoes, carrots and the first squash out of your garden or you buy them from your local farmers market, here is a wonderful recipe for you.

For 4 persons:

3 Tsp olive or vegetable oil
2 bay leaves
4 cloves
1 large onion, chopped
4 cloves of garlic, chopped
4 large very ripe tomatoes, diced
4 cups of carrots, diced
4 cups of squash or pumpkin, diced
1 quart of water or vegetable stock
2 cups of coconut milk or heavy cream
salt and pepper to taste
chopped parsley or chives for garnish

Sautee onion until translucent, add bay leaves and cloves and sautee until fragrant, about 1 or 2 minutes, add garlic and sautee for another minute, add all the vegetables and sautee until they are coated with oil, add water or stock and season with salt and pepper to taste, simmer for about 20 minutes and cool off slightly.
Purree sup in food processor or blender, pass through a sieve back into pot, bring to a boil and reduce to a simmer, add heavy cream (or coconut cream if you like the soup to be vegan until soup slightly thickens, serve in bowls and top with chopped parsley or chives. The soup tastes best slightly warm, not really hot.

Iron Chef America

admin — Mon, 12 Sep 2011 03:12:02 +0000

I just finished watching Iron Chef America, chef Hughes from Canada against Iron chef Bobby Flay. The theme was Canadian lobster. While chef Hughes is a great chef I believe that Booby Flay lost to him because his sous chef was not in harmony with him during the cooking process.

Bobby had too many questions to ask her, in a regular cooking process everybody is supposed to know what and when they have to do to produce the ultimate product.

When we cook for our customers, I always make sure everybody is on the same wave length.

That is what our customers like about us.

Udon noodles with shrimp and veggies

admin — Sun, 11 Sep 2011 23:42:17 +0000

For 4 persons:
Cook about 9 ounces of Udon noodles for 5 minutes in water, drain and rinse, set aside
cook about 1 tsp. each of grated garlic and ginger in peanut or grape seed oil until fragrant, add peeled and cleaned shrimp and stir fried until pink and opaque, about 4 minutes, set aside, add a few drops of soy sauce and set aside.
sautee about 1 tsp. of ginger and garlic until fragrant, about 30 seconds, add sliced mushrooms (any kind) and sautee for about one minute, add sliced bell peppers (red or orange) for about a minute, then add broccoli and stir fry for another minute, add about 1/2 cup of hot chicken broth, bring to a boil and add pepper and a little sesame seed oil, thicken with about one tsp. cornstarch dissolved in 1/4 cup of water, bring to a boil, assemble noodles, veggies topped with shrimp in a bowl (if use chop sticks) or serve on a plate with fork and spoon

Cooking at the farmers market in Piermont on September 4, 2011

admin — Wed, 31 Aug 2011 13:13:10 +0000

If you are looking for locally grown great produce, local wines, breads, you should visit the Piermont farmer’s market this coming Sunday. I will be showing how to make a very easy and flavorful Turkish breakfast dish called “Melemen”.

It is a dish mainly made out of onions, hot (or bell peppers), tomatoes and eggs sauteed in olive oil.

You can purchase the ingredients for this dish right at the market.

Come and see me at the market. I will be there from 10 to 12!

Listen to what Customers have to say about At Your Service!

admin — Sun, 28 Aug 2011 17:27:39 +0000

Whether it’s a simple cocktail party for ten or a five-course, sit-down dinner for 200, At Your Service NY is the elegant solution. We accommodate dietary requests such as vegan, gluten-free, kosher or allergy-sensitive, and take pride on pleasing every palate and budget. Our meals are prepared using only the freshest ingredients, often locally grown, never canned or frozen.

Whatever your needs, At Your Service NY provides — from tents, tables, linens and music — our event planners are eager to create a turnkey and memorable event for your occasion.

Sharp Knives

admin — Mon, 22 Aug 2011 01:14:56 +0000

Did you know that successful cooking starts with successful prepping and that is usually done best with sharp knives. If your knives are dull they are kind of dangerous and you should consider to have them sharpened professionally.

If you have dull Henckels or Wuesthoffs in your kitchen drawer you might want to consider to bring them to the Suffern Farmers’ Market on Saturdays.

Every other week Bill from Precision Knife Sharpening is on the market and he does a phantastic job sharpening knives.

Bill does not have a website, but he can be reached at 201-214-9237. Please tell him that I sent you.

How to cook a lobster

admin — Sun, 21 Aug 2011 02:41:54 +0000

There are lots of different ways to cook a lobster, here comes my favorite and easiest one, I call it lobster a la Ula:
Recipe is for 2 people:

You:need:

2 lobsters 1.1/2 lbs each

2 liters of water

1 tsp. salt

1/2 tsp. black pepper

4 bay leaves

4 cloves of garlic with their skin, crushed

4 cloves

1 onion, cut in quarters

a few sprigs each of parsley, thyme, sage, oregano or any other herb you like

4 scallions

juice of one lemon

lemon zest

1 stick of butter

Put all of the ingredients except lemon zest and butter in a large pot and bring to a boil, cook for about 15 minutes, add lobsters head side down and cook for about 15 minutes at moderate heat, remove lobsters and put in colander to cool slightly, sautee butter in pan until slightly brown, add lemon juice and lemon zest, cut lobster tails open and drain any water that might be in the cavity, remove flesh and dip into butter. This goes well with steamed vegetables like asparagus, broccoli, carrots and potato or sweet potato wedges.

If you like spice, you can cook the lobster with a few hot peppers in the broth.