The Moveable Feast is a Personal Chef Service that serves the Hampton Roads area of Southern Virginia. This blog is an extension of my web site www.themoveablefeastpcs.com and will go into more details about food and any food service industries. Any pictures and or recipes that are published here are all the property of The Moveable Feast unless otherwise noted.
Saturday, September 30, 2006
WDB #54 If you want to see some cute poochies, head over to Sweetnicks for a peak at other bloggers loves. Father and Son Here is Edward praying that hubby will give him what's in his hand. Sorry Eddy, Daddy was just tring to get you to hold still so Mommy could get a shot for the blog.
Here is Edward's son, Moose. Moose is waiting for Daddy to give him his COOKIE. We only spell the word now because all the dogs have learned to spell. Can you see that tail in motion?
Rosh Hashana I met Prue because of another Personal Chef who was trying to get our Chapter (The Tidewater Chapter of USPCA) some publicity. We were a collective group of chefs who wanted publicity and had no money for advertising. Since we were a novelty sort of group back in 2000, we got a nibble from one of food writers from the Daily Press. The Daily Press covers a pretty large area and of course the paper is available most anywhere in the Hampton Roads area.
Prue Salasky came and interviewed our Chapter at the Founder's Inn one Sunday afternoon. We wanted to get the word out about how we are from the same association but we were all independent business owners who could serve a large gammit of clients. We had a nice in-depth conversation about where we all lived and the sort of services we all did. I considered the day productive and thought a small blurp is what we would get and I was pleased.
A while later (I think it was about 4-5 months later) I got a phone call from Prue saying that she was going to send a photographer to go with me to a client's home for some shots of me working. Another chef in the direct paper circulation area, got a page and a half spread and they took photos of her too. I think mine was about half a page. I had it frammed and it is on my office wall. I was so proud. Thus began my friendship with Prue.
Later somewhere down the road I got a call right before a holiday (I think it was Thanksgiving) and she wanted a menu of three or four courses for people with special diets. That was a huge spread and I got a few phone calls from that publication. Some one even asked what the name of my cookbook was. I had to laugh.
I got another phone call some months later from Prue and this time she wanted something more personal from me...my time. Prue hosts a family dinner at her house every year for the Jewish New Year, Rosh Hashana. There are usually about 20-22 people there. It's a well educated and lively group. My role was to help heat food up, do any last minute preperation for the lunch and of course to clean up at the end of day.
I am always amazed at how most of the family members bring food and how similar it is from the Christian holidays I have celebrated my whole life. I loved seeing the different dishes. I know nothing about them or their ethnic or religious origins, but it didn't matter. Food is a universal language of love and family. This family celebrates well!
I remember some of the dishes there were served and am basically guessing at some of their ingredients. I did manage to snap two pictures before everyone began to eat. Here is one of three tables that is set up for lunch.
On the right in the silver chaffing dish is the brisket. Around the table going clockwise is a trifle bowl of fresh cut up fruit, roasted vegetables, blanched fresh asparagus, an Apricot Koogle, Raisin Koogle, roasted sweet potatoes, baked pineapple in a syrup, and baked chicken with a tomato sauce with chickpeas. The picture does not give the food the justice it deserves.
Update: I finally got my photos to post today (9/30). I guess the only time that I am going to be able to post is on the weekends!
Quick Seafood This past weekend I did another demo at the my local Fresh Market. I am almost at the end of this year's run. We are only allowed to do demos 10 months of the year. I didn't understand this until one of the other demonstrators explained to me how crazy things are there during November and December. I will seeing my regular attendees, but will be excited to see them in January when we start up again.
I was put into an awkward situation on Friday when I got a call from one of the assistant managers who told me that we couldn't get the fish I needed for my demo. So we had to make a last minute substitution. Thankfully, it worked beautifully!
Below is the recipe that I made for the demo. It only had a few ingredients and was super easy to make. I am not sure if this ingredient is available all over the country so I will make suggestions how you can alter the recipe.
Seared Halibut with Scallion and White Wine Sauce Makes 4 portions 5 scallions, sliced on the bias 1 tomato, large and diced 2 TBS lemon juice, fresh 4-7 ounce 1" thick Halibut salt and pepper to taste 2 TBS canola oil 1 TBS capers, drained 1/2 cup unsalted butter 1/2 cup Sauvignon Blanc or other dry white wine (Chardonnay would be great)
Season halibut on both sides with salt and pepper. In a 12-inch saute pan, heat oil over medium-high heat. Cook one side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medium. Cook approximately 4 minutes longer, until fish is opaque in center and browned on both sides. Set aside and cover to keep warm.
Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat and stir in butter, one slice at a time. Add scallions, capers and tomato. Season with salt and pepper and pour over fish on platter. Serve immediately.
Recipe changes: Since there was no Halibut available I decided to use scallops. I wanted something more upscale for my target audience. If Halibut isn't available or scallops either, you can substitute any mild white fish such as Flounder or Tilapia.
WDB #52 I have been a bit remiss about getting my photo submitted to Cate at Sweetnicks for several months now. I snapped this photo of Moose on Friday and thought this was a good one to get into the game with. I had just finished knitting a scarf for my oldest son and wanted to take a picture for my knitting blog. I thought he would make a lovely model. He was so patient with me and actually let me take 5 photos and sat still for all of them. What a shocker. He is my "tongue with legs" and when it was all over I got licked to death. Of course he got a cookie for being such a fabulous model.