Monday, October 31, 2011

Sunday Sauce

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!

Tuesday, October 25, 2011

Mushroom Alfredo Tortellini- Batchelor's Kitchen

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

Monday, October 24, 2011

Private Chef Services NYC, Jen DePalma's Catering

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

Monday, October 17, 2011

Pumpkin & Sage Tortellini with Crispy Pancetta


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

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:



Wednesday, October 12, 2011

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

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