Hi, I’m Ula Robertson Neumann, I’m chef and owner of At Your Service and My Catering located in Rockland County, New York. Today, I’ll show you how to make a tuna melt using the oven. Tuna is a very popular food and it’s eaten a lot of times cold in salads. But it’s also wonderful on a piece of bread for lunch or for dinner. And it’s very easy to do and I’ll show you how. So you need about a quarter cup of mayonnaise, an eight of a teaspoon of pepper, three quarter cups of tuna, two sliced scallions, a slice of bread. In this case I chose pumpernickel. And two slices of cheese, I chose Muenster cheese. And an oven proof dish sprayed with non-stick spray. So the first ingredient that goes in is the mayonnaise. So the next thing is the black pepper. The tuna. and the scallions and I chose scallions because they add a nice crunch to the tuna salad on the sandwich. So our ingredients are now combined and I can spread them on the bread. So now top it with the cheese and I chose muenster for this because muenster really melts nicely. So this can go on the oven proof dish and in the oven at 350 for about six to seven minutes. After that seven minutes in the oven the tuna melt is ready to be served and here’s how I like to serve it. And voila, I just showed you how to make a tuna melt using the oven, the Ulala way.

Read more: Video: How to Make Tuna Melts Using the Oven | eHow.com http://www.ehow.com/video_12249365_make-tuna-melts-using-oven.html#ixzz2G0RN1UTS

visit Ula at www.atyourserviceny.com

On this segment of Feminomics–”Good Food at a Great Price”, host Lisa Kaess was on a mission to create a well rounded and nutritious meal for approx $10.00 and our guest, Chef Ula Neumann conjured up quite the tasty, yet budget conscious solution.
Produced & Directed by Anthony Geathers
Cameras: Anthony Geathers & Chris Greene
PA/Boom Op. Drew Magner

www.feminomics.com
www.atyourserviceny.com

Hello and welcome. I’m Ula Robertson Neumann and today I’m going to show you how to make a cantaloupe salad. Cantaloupe can be an unusual ingredient for a salad and here I will show you what you can do with it.
Cantaloupe Salad Ingredients

You are going to need:

1 cup of shredded radicchio
1/2 cup of shredded red cabbage
1/2 cup of whole cilantro leaves
1 whole avocado drizzled with lime juice to prevent coloration
cantaloupe

Flavors in Cantaloupe Salad

And today I did something unusual with the cantaloupe. I grilled it and what it does to the cantaloupe, it brings out the real nice and sweet flavor. So, normally I would give it a Caribbean flavor, but today I have soy sauce so I’m going the Asian way. I have soy sauce, a little bit of sesame seed oil, ginger, some hot pepper flakes and some chopped up garlic.
Properties of Different Ingredients

So the hot pepper flakes are optional, in case you don’t want it spicy, but they really add a nice thing to this salad. The radicchio adds a little bit of the bitter flavor; the red cabbage, some nice crunch; the cilantro is nice and citrusy; and avocado makes it very, very nice and creamy; and the star of our dish, the cantaloupe, is juicy and sweet.
Preparing Cantaloupe Salad Dressing

So I have about 1/2 cup of soy sauce and in goes the garlic, hot peppers and ginger. We stir it all up, add a drop of sesame seed oil, that’s all there is to it. So let’s pour the dressing over it.

Thank you for watching. For more information, please visit About.com.

Ula Robertson

Ula Robertson took an unlikely route to her position as president of At Your Service NY Catering.

An international sales manager in her native Germany, she moved to the United States in 1993 and started her own business importing modern plumbing fixtures for American bathrooms.

The company did well until 2003. “The Euro became so expensive, it didn’t make sense to keep the company open,” Robertson says. So Ula became an employee again, for a company that sells furniture. Then her career took a sharp right turn.

She met a trained chef, and the two women decided to start a catering business together. They soon won a contract to run the kitchen at Rockland Country Day School.  Her partner left a year later, “so I went looking again.” She used a church kitchen for a while, but has since switched to a hotel kitchen.

Cooking and feeding people fits Robertson to a T. She’s been a foodie all her life – she loves cooking, and, while not professionally trained, took some cooking classes in Germany and France. She’s always been the cook when her in-laws have parties – with as many as 50 to 70 attendees.

An accomplished networker, she’s a member of the Rockland Business Association, the North Rockland Business Alliance and the Rockland Business Women’s Network. She’s a Rotarian, and co-chairs the Rockland/Westchester Business Networking Meet-up. “After a while, people get to know you,” she says. She’s also well-known as a volunteer.  “I’m a volunteer chef at a soup kitchen,” she says. It’s a smart move, because other volunteers – “very high-profile people” — hire her for events. Additionally, each event she caters tends to yield more clients.

Robertson says the biggest challenge she faced in starting her catering business was her husband’s opposition to her leaving the job she had.

Her biggest dream: “A catering hall or a restaurant that’s totally mine.” Alternatively, she would like to run the cafeteria for a company like BMW

Things someone who’s planning a catered party should know:

1. The caterer will want to meet you in person and visit the location where the event is going to take place.
2. The caterer should give you the opportunity to have a tasting – there will likely be a fee. If you book your event with Robertson, she’ll credit the money to your account.
3. If you know what kind of food you want, that’s good. “It makes my life easier,” Robertson says. If you have a theme and want food to go with the theme, Robertson can accommodate.

Robertson’s advice if you want a career in food and catering:

“Know where you want to go, and do the baby steps to get there.

“You have to be willing to take risks,” she says. “I started with no money at all. But I thought, if I don’t do it now, I will never do it. I didn’t want to wake up 10 years from now wishing I had tried it.”

Today’s meal brings me back to my childhood; so, it’s, was a staple on New Year’s day. And it’s really very easy to do. It’s actually a pork roast made with sauerkraut and potatoes and it’s a one part meal. And I think the way this has been made so simple is because after a long party on New Year’s eve, nobody wants to sit in the kitchen and cook for a long time. So, I don’t know if it was my mother or my grandmother, but somebody came up with this dish and it was on our table ever since.

So, and the ingredients for this dish are a pork loin; this is about two pounds and you would see that there’s a little bit of fat on there We are not concern about it and we leave it on because this is the only fat that goes in the whole dish and it will keep the sauerkraut and the onions moist and tasty. We need about an onion sliced.

We need a jar of sauerkraut and this is German sauerkraut. And I would recommend to get this for this dish, either German or Polish sauerkraut; it tastes a little bit different than the sauerkraut for hot dogs we have here. We also need cloves, like three or four of them, two bay leaves and mustard. This is grainy mustard, but you could choose a daily mustard or any mustard you like. We also need a little bit of water because this will first steam and then, the last 15 minutes of cooking, we’ll have it open and it can brown a little bit. Okay.

I’ll start by putting a little bit of salt and pepper on the pork loin on both sides obviously. That should do it. A little bit of salt, pepper. You can use more or less pepper according to your taste, but this is it. So, I start by putting down a mirror of sauerkraut. It’s usually firmly packed in the, in the jar and it’s easiest to get out with the fork. And you see already that it has less liquid than the sauerkraut we have here. So, we have to add this. I add the onions and I simply break them apart a little bit, the cloves, the bay leaf. The mustard has to be massaged into the roast.

Okay, this is ready to go in the pot. And I will also add about a glass of water for everything to come together. So, the roast is now ready to go in the oven. I will put it in covered for like 45 minutes; then check on it and leave it open for the last 15 minutes to get a little bit of browning going on. So, after one hour in the oven, I took the roast out and let it sit on the counter covered with foil like 15 minutes so the juices can settle down and I’m ready to cut it now. And two pieces is a nice serving size; a little bit of sauerkraut, just in the middle and voila, here you have it, a New Year’s day roast pork with sauerkraut and potatoes, the Ulala way.

Traditional New Year’s Day Meal Pork Roast With Sauerkraut —powered by eHow.com

]]> http://atyourserviceny.com/2012/11/18/traditional-new-years-day-meal-pork-roast-with-sauerkr0000000000000000traditional-new-years-day-meal-pork-roast-with-sauerkraut/feed/ 0 http://atyourserviceny.com/2012/11/18/how-to-make-salsa-with-cilantro-the-u-la-la-way/ http://atyourserviceny.com/2012/11/18/how-to-make-salsa-with-cilantro-the-u-la-la-way/#comments Sun, 18 Nov 2012 10:41:12 +0000 admin http://atyourserviceny.com/?p=111 Continue reading →]]>

Hi, I’m Ula Robertson Neumann, and I’m the chef and owner of At Your Service and NY Catering. Today, I will be showing you how to make salsa with cilantro. Salsa is a very versatile thing. It can be used just by itself. You scoop it up with some chips, or you can eat it over grilled chicken breasts with fish, and to name only a few. And it is really easy to make and here’s how we do it. So our first ingredient is diced tomatoes; this is approximately, I would say, two cups of tomatoes, a small red onion chopped, one clove of garlic chopped, a quarter cup of cilantro roughly chopped, juice of one lime, and salt and pepper. And this is all that that’s there to it. So we stir it and our salsa is ready. This is Ula Robertson Nuemann, and I just told you how to make salsa with cilantro.

Read more: Video: How to Make Salsa With Cilantro | eHow.com http://www.ehow.com/video_12244943_make-salsa-cilantro.html#ixzz2CZKrnxbzHow to Make Salsa with Cilantro..the U-la-la way

]]> http://atyourserviceny.com/2012/11/18/how-to-make-salsa-with-cilantro-the-u-la-la-way/feed/ 0 http://atyourserviceny.com/2012/01/06/easy-lunch/ http://atyourserviceny.com/2012/01/06/easy-lunch/#comments Fri, 06 Jan 2012 19:13:09 +0000 admin http://atyourserviceny.com/2012/01/06/easy-lunch/ 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.

]]> http://atyourserviceny.com/2012/01/06/easy-lunch/feed/ 0 http://atyourserviceny.com/2011/12/27/recipe-for-leftover-ham/ http://atyourserviceny.com/2011/12/27/recipe-for-leftover-ham/#comments Tue, 27 Dec 2011 17:53:35 +0000 admin http://atyourserviceny.com/2011/12/27/recipe-for-leftover-ham/ Continue reading →]]> 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.

]]> http://atyourserviceny.com/2011/12/27/recipe-for-leftover-ham/feed/ 0 http://atyourserviceny.com/2011/10/01/delicious-sauce-for-pasta-or-baked-potatoes/ http://atyourserviceny.com/2011/10/01/delicious-sauce-for-pasta-or-baked-potatoes/#comments Sat, 01 Oct 2011 21:14:11 +0000 admin http://atyourserviceny.com/?p=93 Continue reading →]]>

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.

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.