Brunch !

Two separate Brunch jobs for Olivia Cooks For You this weekend.

The menus-

Brunch #1

Organic Mixed Berry Muffins

Organic Citrus Salad with Local Honey and Mint

"Olivia's Eggs"- poached eggs on top of homemade focaccia topped with sautéed mushrooms, tarragon , thyme and cream

Rosemary Roasted Organic New Potatoes

Homemade Pork Breakfast Sausage made with Antibiotc Free Local Pork and Fresh Sage

Menu #2

Fresh Organic Berries with Organic Whipped Vanilla Cream

Organic Eggs cooked to order

Russ and Daughters Scottish Smoked Salmon

Assorted Bagels with Organic Cream Cheese

Organic Buttermilk Blueberry Pancakes with Real Maple Syrup

Muffins

Citrus Salad in the garden

Olivia's Eggs

Organic Berries and Whipped Cream

Blueberry Buttermilk Pancakes

Scottish Smoked Salmon

Organic Eggs Any Style

Steamed Organic Green Beans with Fresh Garlic, Herbs and Extra VirginOlive Oil

So simple.  So delicious.  Just cook the beans by dumping them into heavily boiling, liberally salted water.  Cook until just tender and then drain and shock in a bath of ice water to preserve the beautiful color.  Put in a hot saute pan and add sliced garlic, chopped rosemary, olive oil and salt and pepper and saute over high heat just long enough to heat the beans through.

Seared Filet Mignon with Asparagus and Roasted Tomato

Believe it or not this is pretty low in calories and in fat.  Filet mignon is a very lean cut.

Seared Salmon with Organic French Green Lentil Salad with Steamed Asparagus

Low Calorie Roasted Herb Chicken Breast with Roasted Vegetables

I've been cooking low fat, low calorie meals for a client.  This is one of them.  Weight loss, "health" foods don't have to be boring or ugly.  You'll be more likely to be able to stick with it if you don't feel like you're being deprived.

The chicken breast is still on the bone.  This helps keep the meat moist and tender.  Simply pull the skin off before cooking.  Put a little olive oil on the meat and sprinkle with herbs, salt and pepper and roast at high heat (400 degrees) until cooked.  Use a thermometer.  Pull it out as soon as it reads 165.

Spring Colors

What a gorgeous Spring day here in Brooklyn.  I'll celebrate by posting these bright, beautiful bits of produce.

Eat these with a slather of butter and some really good sea salt for a true French snack.

Purple Fingerling Potato Salad.

For this dish simply boil some purple fingerlings whole to preserve there color until nice and tender.  Drain and let cool.  Slice in half and toss with a sliced shallot, some Dijon mustard, lemon juice and olive oil.  Season with salt and pepper.

Seared Salmon with Citrus and Fennel Bulb Salad over Arugula

Southern Fried Chicken

Southern Fried Chicken, Candied Sweet Potatoes, Collard Greens,  Macaroni and Cheese, 

Buttermilk Biscuits

Fried Chicken

  

 Potato Salad and Cole Slaw

Braised Berkshire Pork Belly with Fennel Bulb and Red Cabbage Slaw, a Grain Mustard Cream Sauce, Garnished with Radish and Italian Parsley

Yesterday I participated in a test kitchen for a relatively new business, Kitchen Surfing (kitchensurfing.com).  They match clients with chefs for anything from lunches for an office to private dinner parties at home.  It's a great way to try some new culinary experiences as many of the chefs are from different backgrounds and cooking foods from their home countries.  Here's an article that explains the concept further (the photo of the food was taken during our test kitchen yesterday)-
http://allthingsd.com/20130404/kitchensurfing-wants-to-make-dinner-at-your-house-with-help-from-union-square-ventures/?mod=googlenews_editors_picks