NYC Cooks

Rachael Ray's Rigatoni Carbona, Recipe Review

2012-01-25T14:59:00.001-05:00

I love Rachael Ray from her cookbooks to cookware the woman is my absolute favorite female culinay star. I have Rach's pots, casserole sets and along with the other counter top supplies Rachael Ray sells on QVC. Today I'm here to rave to you about Rachael Ray's Rigatoni Carbonara, it's delicious and calls for a few cheap ingredients: bacon, egg yolks and rigatoni. My husband loved this dish and together we ate the whole pot! You know me I'm always posting my top secret dishes but I had to share with you this winning dish- it's great for entertaining just toss some shrimp in or leave as is and serve with a nice glass of pinot grigio and enjoy life's simple pleasure tonight!

Rachael Ray's Rigatoni Carbonara,

Ingredients

Salt

1 pound rigatoni

1/3 pound pancetta, cured Italian meat, available at deli counter, chopped

Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)

4 or 5 cloves garlic, finely chopped

1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand

1/2 cup dry white wine or chicken stock

2 large egg yolks

3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling

A handful fresh parsley leaves, finely chopped

A few grinds black pepper

Directions
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Easy Entertaining-oven roasted organic dijon chicken

2011-12-20T14:46:00.001-05:00

So the out of town relatives are staying by you for the holidays and from now till Chirstmas you need to prepare a few special meals? Effortless entertaining has never been so easy, my secret is oven roast_____ (fill in the blank). Roasting is such a simple, mess free solution to dinner party delight. I roast lamb, pork loins, short ribs, chickens, hams and turkeys. Roasts look beautiful, make the house smell wonderful and makes cooking for a crowd a cinch. Try my Oven Roasted Organic Dijon Chicken, it's a sure fire hit

Oven Roasted Organic Dijon Chicken
1 (4-5lb.) organic chicken
1/4 cup of dijon mustard
1/4 cup of olive oil
2 tbsp of paprika
2 tbsp of garlic powder
2 tbsp of black pepper
3 tbsp of kosher salt

Directions
Preheat oven to 425
Combine mustard, oil and spices
Rub under skin and massage into bird
Roast chicken 1 hour and 45 minutes or until juices run clear (may be shorter or longer depending on your stove)

Butternut Squash with Pineapple and Slivered Almonds- Perfect sides

2011-12-09T12:05:00.000-05:00

I was making my favorite but usual Butternut and Dried Cranberry side dish last night. I don't know about you but I'm starting to come down with a case of the winter blues so I decided to give my squash a summer spin by adding canned pineapples and almonds for crunch. Fantastic! The pineapples caramelized beautifully with the squash and the crunchy almonds just took my dish to the next level. This is a great recipe to try out when you're snowed in or just looking to add a twist.

Jen DePalma's Butternut Squash and Pineapple Side

1 lb of cubed butternut squash

1 cup of all natural canned pineapple plus the juice

2 tbsp of brown sugar

2 tsp of salt

2 tbsp of olive oil

1/4 cup of slivered almonds

Preheat oven to 425 degrees

Combine all ingredients and place in casserole dish (cover tightly with foil wrap)

Bake 20 minutes, remove foil and cook 10-15 minutes more until golden brown

Bon Appetit!
Combine all ingredients

Master Chef Try Outs this Saturday NYC

2011-12-06T16:03:00.000-05:00

Think you have what it takes to be the next Master Chef? Want to win $250,000.00 plus a cook book contract? Master Chef try outs are hitting New York City this weekend (12/10/11 &12/11/11) at 135 West 52nd street.
You better get there early doors open at 10am but contestants are usually spotted by 5am! Be sure to bring your signature dish and I repeat, I repeat only amateur cooks apply. If you have a a culinary degree(like yours truly) you will be disqualified otherwise I'd be a shoe in!

Want to learn to cook like a Master Chef? I offer private cooking lessons to NYC startign at just $250, email couturechefs@yahoo.com for details.

Jamie Oliver: Teach Every Child About Food

2011-12-01T12:28:00.003-05:00

Thanksgiving Eve

2011-11-23T14:15:00.000-05:00

Hey Folks,
Yours truly has been MIA the past two weeks prepping for one of the biggest holiday's known to the industry. I'm brining birds, rolling pie crusts and mashing potatoes till there's no tomorrow. I'll be back on Monday with tons of tales from the private chef.

In the meantime if you have turkey day questions, just email me at couturechefs@yahoo.com
Have a blessed and joyous Thanksgiving!

Cupcake Bath Bombs- Now Taking Orders

2011-11-10T11:15:00.002-05:00

Chef Jen DePalma is now taking order for the hottest craze in event favors, Cupcake Bath Bombs. These sweet and fizzy bath treats are the perfect party take-away. Email me at couturechefs@yahoo.com for ordering info.

Homemade Beef Stew

2011-11-10T11:03:00.000-05:00

The crisp days of fall are here and there's nothing like coming home to a steaming bowl of homemade beef stew. With the help of my pressure cook this three hour dish is done in almost 30 minutes! A pressure cooker uses steam to cook at super high temperatures and the steam creates a moist heat which helps tenderize tougher cuts of meat. If you're unsure which cut of beef to buy for stew asking your butcher what he has on hand is always the way to go.

To my pressure cooker I add in 1 pound of beef (cubed), organic carrots, celery and onions ( mirepoix, the fancy french term), yukon gold potatoes, tablespoon of tomato paste, beef stock, red wine, half a head of fresh garlic and two bay leaves- I seal the lid and when my pot begins whistling- dinner is done!

Chef Jen DePalma is now offering home cooking lessons to NYC, learn the secrets to making simple to spectacular suppers!

Sushi Samba, Park Avenue South

2011-11-09T00:01:00.001-05:00

I stopped in Sushi Samba last night and just had to gab to you about the Yellowtail Tacquitos I tried. Imagine a crispy, crunchy flavorful taco stuffed with fresh yellow tail,a burst of lime, avocado and a tangy BBQ sauce that just pulls the whole dish together - this combo is surely going on my catering menu!

Traditional Apple Pie

2011-11-07T10:10:00.000-05:00

17 days left until Thanksgiving! I thought this is the perfect time to post my favorite recipe for traditional apple pie. You know, the homestyle chunks of apples, sweet and tart with a hint of spice. I like using 3-4 tablespoons of tapioca pearls instead of flour to thicken my filling. The tapioca gives the filling a smoother texture and I believe it binds better. Use golden delicious apples for the best tasting results.

Chef JenDePalma is now booking corporate parties and holiday catering:email couturechefs@yahoo.com or call Chef Jen at 347-585-1057

Celebrate the Sweeter Moments with Driscolls -11/4/2011

2011-11-02T10:55:00.000-04:00

This Friday I will be live in the studio to Celebrate the Sweeter Moments with Driscolls. What a fantastic event this is going to be starring Chef Rick Rodgers food writer, cookbook author and guest chef (the man does it all). You can be a part of this fabulous event and tune in virtually by registering here: driscollsmoments.eventbrite.com

These are a just a few of the fabulous recipes Chef Rick Rodgers will be debuting:

Roasted Acorn Squash w/Raspberry Sauce

Eggnog Panna Cotta with Balsamic Raspberries

Holiday Berry Belinis

Check out www.driscollsmoments.com for more info on this festive and fabulous holiday berry event!

1 Sale a Day website- The Ninja for $29.99

2011-11-01T10:22:00.000-04:00

Hummus made in Ninja

Folks 1 Sale a Day, has the Ninja Master Pro Prep for only $29.99 today!!! This is a $119.00 item, what a deal! The Holidays are right around the corner and the Ninja is one very useful gift, it's BPA free too!

In my Ninja I make hummus, it's great for crepe batter, use it for easy fresh salsa, perfect for smoothies or blending up soups and sauces- I can go on for days. I will say the quality of the parts is so-so, the plastic on one of my blades began peeling after just a few uses. Luckily, my set came with three different blades so now I'm down to two.

At $29.99 this is sale you won't want to miss!
P.S.- I'm not here to advocate for 1 Sale a Day but when I see deal, it's my job to let you know!

Sunday Sauce

2011-10-31T11:24:00.001-04:00

The best part about Monday, is the leftovers from Sunday. Sunday for me and the rest of my Paisanos means a nice early dinner of sauce, pasta, Italian bread, good red wine and of course meatballs. I make two different kinds of sauce a regular marina (meat free) and a 4 hour slow cooked meat sauce.

4 Hour Meat Sauce (short ribs & meatballs pictured)

If you go fishing in my pot of meat sauce you can pull up a hot Italian sausage, meatballs, short ribs and spare ribs. The sauce is full bodied, loaded with cabernet sauvignon, fresh garlic and the savory flavors of the slow cooking meat. It's a four hour process and cooked down on a low and slow flame. A meal for the body and soul and a passed down tradition you're family is sure to love.

Love what you see? Want to learn my secret recipe? I now offer cooking classes to the tri-state area- Great Italian Meals, French and Fabulous, Asian Fusion, Cooking for Kids, we can even personalize classes just for you!
email couturechefs@yahoo.com or call Jennifer at 347-585-1057 for more info!

Mushroom Alfredo Tortellini- Batchelor's Kitchen

2011-10-25T15:53:00.000-04:00

I think everyone should know how to make one impressive pasta dish. My simple Mushroom Alfredo Tortellini is an easy entertaining recipe your sure to love. There's only 4 ingredients in the whole dish-canned cream of mushroom soup, tortellini (of course), Parmesan cheese and butter. The flavor is fabulous!

Chef Jen DePalma offers private cooking classes in your very own home (NYC & 5 boroughs). Learn how to cook easy and healthy recipes and forget about take-out! Lessons starting at just $250.00 (plus cost of ingredients), email couturechefs@yahoo.com for more info!

Mushroom Alfredo Tortellini
1 can of cream of mushroom soup*
1/2 cup of Parmesan cheese
3 tablespoons of butter
1 lb of cheese tortellini
Directions
Cook tortellini according to directions, set aside
heat mushroom soup in saucepan- bring to boil
add in Parmesan cheese and butter, stir to combine 1-2 minutes
Toss sauce with tortellini and Enjoy

* to make a low-fat or fat-free version of this recipe substitute 99% fat free cream of mushroom soup

Private Chef Services NYC, Jen DePalma's Catering

2011-10-24T10:24:00.000-04:00

Hey Folks, it's fall in NYC and boy have the burners been on full flame this weekend. It's dinner party season and Jen DePalma's private chef services have been cooking up a storm! Here's a few fancy dishes prepared for this weekend's special events by Chef Jen DePalma :

Fresh Lobster Salad

Warm Crepes stuffed with Mascarpone & Grand Marnier Cream topped w/ Berry &Chambord Compote

Pumpkin & Sage Tortellini with Crispy Pancetta

2011-10-17T13:41:00.001-04:00

Pumpkin & Sage Tortellini with Crispy Pancetta

(1) pound of cheese tortellini
(1) 16 oz can of pumpkin puree
(2) tablespoons of butter
(5) sage leaves thinly sliced
(1/4) cup of heavy cream
(1/4) cup of pinot grigio
(4oz) of pancetta
(1/2) cup chicken stock
2 tablespoons sugar
2 teaspoons of pumpkin pie spice
Parmigiano Reggiano for shaving

Cooking Directions

Cook tortellini according to directions, drain and set aside

Dice Pancetta and saute in a large skillet over medium heat
When pancetta is crispy remove from pan and set aside
Add in butter and sage, cook 2-3 minutes
Deglaze with white wine, cook 4-5 minutes until reduced
Add in pumpkin, heavy cream, pumpkin pie spice,salt, pepper, sugar and chicken stock
Toss with tortellini and shaved parmigiano reggiano
Bon Appetito

Snug Harbor Italian Harvest Festival

2011-10-17T09:50:00.000-04:00

I would like to say thank you to everyone who came out on Saturday to The Italian Harvest Festival at Snug Harbor. What an amazing event showcasing the postive contributions of the Italian Culture. Here's some pics:

Chef Jen DePalma Live cooking demo 10-15-11 at the Snug Harbor Italian Fall Harvest Festival, Staten Island

2011-10-12T12:00:00.005-04:00

Happy Fall, friends! I am honored to announce I will be doing a live cooking demonstration this Saturday October 15th at the Snug Harbor Italian Fall Harvest Festival. This is going to be a fun filled festival embracing the Italian Culture and their contributions to the Arts and Humanites.

Come out and learn how to make my favorite fall dish- Tortellini with Pumpkin & Sage Cream Sauce, an easy entertaining recipe that's healthy. You will get to experience my new line of carrot & cheesecakes which are now available for delivery!

Venetian Carnival face mask painting, Learn a thing or two about wine making and fill your face with canolli's from the Cake Chef, there's even going to be a live rock concert with the lead singer of Journey- Steve Augeri!

Snug Harbor Cultural Center & Botanical Gardens

1000 Richmond Terrace Staten Island, NY 10301

12:00-6pm

Admission: $8 adults, $6 seniors & children, 5 & under free

Private Chef NYC- Jen DePalma's Catering at Work

2011-09-26T17:15:00.000-04:00

Jen DePalma's Catering was hard at work this weekend serving up posh and perfect cuisine. Actually the biggest hit of the weekend was the Vegan Chocolate Shortcakes , you would not believe this fanciful dessert is vegan!

If you haven't experienced the luxury of hiring a private chef, you have no idea what you're missing. It's quite the experience to have a private chef come to your home and prepare five star meals for you and your friends to enjoy in your own dining room. No stress to impress just pure elegance. Here's a few snapshots from this weekend's dinner parties:

Braised Short Ribs, Roasted Garlic Potato Puree , Root Vegatable Puree with Pan Jus

Vegan Choclate Shortcakes with Vegan Vanilla Creme and Warm Dark Choclate Sauce

Jen DePalma's Catering

2011-09-13T08:59:00.000-04:00

Hi Folks, since winning Rocco's Dinner Party on Bravo Tv things have really taken off here at Jen DePalma's Catering. I apologize for the lag in posts I have been making it up for it in the kitchen! I thought you guys would love a sneek peek at some of my latest dinner party dishes!

Pan Roasted Halibut with Kalmatas, tomatoes, wilted greens and balasamic reduction

Dark Chocolate Souffle with Creme Chantilly and fresh berries

Braising Short Ribs

2011-08-25T17:10:00.001-04:00

Recently, Jen DePalma's Catering has been receiving requests for short ribs. Short Ribs the most succulent, tender piece of beef you may have ever tried- when cooked right. My first thought was "it's too messy for an elegant dinner party", my second thought was "it's absolutely delicious". I've worked with short ribs many times before, I have a tried and true plating method for this classic bistro dish.

Short ribs are a labor of love, mine are done over a 2 day process. First a hot marinade is poured over the seared beef then once cooled they are left to macerate overnight, only to be braised the following day. Have you ever been to someone home while there is a braise in the oven? Sorry, Yankee Candle my braised short ribs may just put you out of business. Take a sneak peek at my secret recipe:

Lil' beauties

So it begins

18 minutes later

Amazing Braising

2 days later and worth it!

N.Y.C. Earthquake

2011-08-24T10:13:00.000-04:00

How can I call this NYC Cooks if I don't talk about the biggest thing to hit NYC- literally. Yesterday in NYC we felt the tremors of 5.9 scale earthquake, it was like nothing I have ever experienced. I was sitting in my office when I felt my chair shaking, shaking hard. At first I though I was dizzy, next wondered if my office was possessed? Don't judge me this is NY, we don't have earthquakes! Then I look out my window and hear in the streets people just as confused as me going, what the hell was that an earthquake? Without a moment to spare I jumped on Facebook and Twitter (we all know that's where the real news happens), sure enough friends and fans we're experiencing the same thing! I though it was a coincidence yesterday post was about lobster tails and life's indulgences, I think we should indulge far more often because tomorrow is never promised.

After the dust had settled, I got to thinking- how many things did I put off because I 'm, too tired or I'll just do it tomorrow? How many places have I wanted to visit and just tossed it up to "one day" . Make today that "one day". Last night instead of lounging around because it's a weeknight and I have work in the a.m., I decided to take my mom and nephews to Coney Island for some rides and games just because!

Coney Island has really cleaned itself up and us Brooklynites are lucky to have a famous landmark in our own backyard. First stop, Nathan's for some hot dogs and cheese fries. Then off to Luna Park for a few games and some rides. To top off the night a long stroll on the boardwalk embracing the summer breeze. Carpe Diem, my friends.

Lobster Tails 1,2,3

2011-08-23T09:55:00.000-04:00

I can't think of a more indulgent food than lobster tails, it's so glitz and glam. You wouldn't believe how many emails I receive from readers' asking for suggestions on cooking these lil' guys. I have a method that's filled with flavor and fuss free.

Take four lobster tails and beginning at the tail, make split downward. Using your fingers stuff the the crack with butter, fresh herbs a squeeze of lemon and some salt and pepper. Place into a preheated 375 degree oven for 8-10 minutes or until bright orange. Serve with mashed potato, rice pilaf, orzo, egg noodles (you get the hint). Most of all.. ENJOY!

The Thompson LES

2011-08-13T19:24:00.001-04:00

Today I had a business meeting at one of the sexiest hotels in NYC, The Thompson LES. The decor is slate, dark and the essence of Gotham City. I absolutely love the plush black velvet couches and glass chairs in the lounge. It's the perfect spot to hit you're in the mood to go for a drink. .The rooftop lounge is ultra sheik, has a clean feel and stunning view of the Bowery. As soon as I publish this post, I am making reservations for an overnight trip- The Thompson LES my kind of place.

Creamy Mac & Cheese

2011-08-11T13:30:00.002-04:00

Hey fans, your favorite contributer has been MIA working on my latest cookbook, coming this fall. Yesterday, I was feeling under the weather and in desperate need for some food tlc. I was so in the mood for the ultimate comfort food- creamy mac and cheese. I have no idea how boxed macaroni and cheese came to be because really you only need a few obvious ingredients, macaroni, cheese, butter and cream. I only use medium size shells becuase I just adore how the creamy cheese gets lodged inside and bursts when you bite down.

I think everyone has there own interpretation of mac and cheese. There are those who love the crunchy top and those who don't (like me). There's gourmet versions drizzed with truffle oil (fantastic) and those who still swear by Velveeta. Depending on my mood I can go either way although I still to this day have never tried Velveeta cheese. I was in a down home authentic mood this week and just wanted good ol' fashioned creamy mac and cheese no crunch, no truffles no chunks of lobster- just soul satisfying goodness. What type of Mac and Cheese-er are you?