Mamma Duchess

First summer harvest

2010-07-10T09:57:00.001-07:00

It is not surprising it has taken me so long to grow actual, edible food in containers on our terrace. I never would have believed it if you told me how easy and enjoyable the process is but, this year I found myself planting summer squash, tomatoes of all kinds, eggplant, peppers, cucumbers, green leave lettuce, basil, thyme, parsley, cilantro, and a mystery vegetable I neglected to label. It hasn't identified itself yet...

The first Summer "harvest" was some lovely young squash, lettuce, cucumbers and zucchini blossoms which we battered and fried al la River Cafe (al la classic Italian cuisine).

I noticed myself enjoying mini waves of satisfaction which swelled in me after cutting these veg from there humble vines and showing them off to my family. With these I made a zucchini, basil frittata (delicious, even good enough for Andrea, Mr. chef) a perfect salad of mesclun and sliced cucumbers and battered zucchini blossoms. It was a perfect little lunch.

Mamma Duchess

2010-05-01T20:30:00.000-07:00

From diverse kitchens throughout the US and abroad, using an abundance of fresh produce and local ingredients, Mamma Duchess offers a unique culinary experience: original food and desserts all made daily and displayed generously within the beautifully designed setting of your home or preferred location.

Mamma Duchess draws on a wealth of culinary traditions - with a focus on Italian, French, Spanish and American - providing inventive and sumptuous food, anything from Scallops with Parsnips Puree and Caramelized Brussels Sprouts to Home-made Pizzas with Pears, Walnuts, Stilton and Baby Arugula.

If a guest enjoys one of our restaurant-worthy dishes, they can go right back into the kitchen and ask, "how'd you do that?"

Philosophy

We strive to use local, seasonal and organic ingredients and choose only humanely raised, grass fed, organic meat and poultry. The wines we pair with our dishes are made with as little chemical and technological intervention as possible; the grapes grown and harvested from exciting Natural Wine producers from the United States and Europe.

For more information, contact Rebecca:

tel: +1 646 920 9064

email: rebecca@mammaduchess.com

Recipes

2010-02-06T11:11:00.000-08:00

Easy Tomato Sauce

Whenever we have guests over I invariably go to this recipe for a fool proof, delicious tomato sauce. It comes out spot on each time with very little chance for failure. Since Andrea is the master chef in our family this is usually what I turn to when in the kitchen. Served over pasta you have a perfect meal for children and adults alike - both will indulge most willingly. And your family and friends will be asking you for the recipe...which is easy enough for anyone to master!

Serves 4

1 28 ounce can whole peeled tomatoes (preferably organic)

1 small yellow onion, chopped

1 clove of garlic, chopped

salt and pepper

2-3 leaves basil, torn

1/2 - 1 tsp of sugar

2 tbsp olive oil

1. Start with your saute pan (non stick is ok) pour in your olive oil and add the onions and garlic. Saute that mixture on low heat until the onions are very soft (about 15 minutes).

2. Pour in your can of tomatoes and turn the flame to medium high. Add your basil, sugar and salt and pepper to taste and start breaking up the tomatoes with a wooden spoon or fork until your lovely mixture is nice and blended. It will be starting to boil at this point.

3. Turn the flame back to low and simmer your sauce uncovered until reduced by 1/3 (about 20 minutes). If you find it is too thick you can always add a bit of water. Taste for seasoning and adjust anything you need more of (remember to start with less seasoning as you can always add more later).

4. Blitz the sauce using a hand blender direct in the pot, a food mill, or transfer to a blender or food processor to create the most delicious tomato sauce.

5. Serve as a sauce for you pasta or any recipe calling for Tomato Sauce. Grate Parmiggiano-Reggiano on top. Keeps well covered in the refrigerator for up to 5 days.

Understanding the meat industry and its effects

2010-01-25T06:15:00.000-08:00

We have been doing much research lately on the difference between grass fed and grain fed beef. I think many people who buy meat are not aware that the choices they make at the market really do affect our environment, animals' welfare, the world and its inhabitants.

To better understand how your purchasing choices can make a difference in creating a more sustainable world read the article links below.

www.nytimes.com/2008/01/27/weekinreview/27bittman.html?pagewanted=1&_r=1

www.time.com/time/magazine/article/0,9171,1953692,00.html

www.eatwild.com/basics.html

www.nytimes.com/2009/10/31/opinion/31niman.html?pagewanted=1&sq&st=nyt&scp=6

Food Highlights

2010-01-05T20:30:00.000-08:00

Happy 2010

2010-01-01T12:00:00.000-08:00

Last night we rang in the New Year cooking for a lovely group of 14, in a private home in Brooklyn, overlooking the Verrazanno Bridge.

Here is the Menu..

Thursday, 31 December 2009

New Year's Eve Dinner

APPETIZERS

Pizza Bianca

Parmigiano - Reggiano

Marinated Olives

With Lemon and Thyme

Prosciutto Di Parma

DINNER

Duck Liver Mousse

Red Onion Marmalade, Toasted Brioche

Tuna Tartar

With Homemade Potato Crisps

Lobster Cinzano Risotto

Filet Mignon

Haricots Verts & Bernaise Sauce

DESSERT

Cinnamon Chocolate Pudding

Toasted Pine Nuts

Mixed Berries with Cream

Broken Cannoli

Sweet Ricotta with Dark Chocolate Slivers, Candied Citrus & Crushed Pistachios

Cocktails

Winter Pear Martini

Kettle One, Pear Puree & Lemon Juice

Champagne Cocktail

Angostura Bitters, & Raw Sugar

French 75

Tanqueray, Lemon Juice & Champagne

Holiday Snacks & Cocktails for 75

2009-12-18T12:18:00.000-08:00

This month we had the opportunity to cater the 2009 Holiday Party of one of the top Interior Design Firms in the City.

Here is the Menu...

Thursday 17 December 2009

Cocktails

Winter Pear Martini

Kettle One, Pear Puree & Lemon Juice

Ginger Smash

Tanqueray, Smashed Cranberries, Fresh Ginger, Lemon Juice & Apple Liqueur

Holiday Manhattan

Maker’s Mark, Muddled Oranges & Concord Grape Juice

Sazerac

Famous Grouse, Pernod & Demerara

Buffet

Seasonal Roasted Vegetables with Romesco

Cauliflower, Fingerling Potatoes, Baby Carrots

Devilled Eggs

With Smoked Paprika

Cheddar and Apple Chutney on Brioche

Classic Club Sandwich

Vegetarian Club Sandwich

Devils on Horseback

Pizza Bianca

Parmigiano-Reggiano, Chestnut Honey, Mostarda

Hot

Potato, Ham and Cheese Croquettes

Honey Mustard Dipping Sauce

Potato and Cheese Croquettes

Honey Mustard Dipping Sauce

Steak Sandwich

Aged American Cheddar, Sliced Steak, Caramelized Onions

Barbeque Pulled Pork Sliders

Sweets

White and Dark Chocolate Covered Strawberries

Raspberry Meringues

Banane de Neige Cake

Banana Cake with White Chocolate Leaves and Silver Pearls

Rocky Road Crunch Bars

Chocolate Chip Cookies

Wedding Luncheon

2009-06-13T18:56:00.000-07:00

Harvest Table

Assorted Cheeses and Chutneys

Vegetables Crudites with Romesco

Grissini wrapped with Prosciutto

Starter

Crispy Horseradish Oysters

Dill Yogurt Sauce

First Course

Organic Tomato Salad with Baby Arugula and Roquefort

Creamy Chive and Lemon Dressing

Second Course

Wild King Salmon

Sweet Pea Thyme Puree, Radishes, Lemon Citronette

Wedding Cake

Dessert

Mixed Berries with Cream

Cinnamon Chocolate Pudding

Broken Cannoli

Corporate Boat Party

2009-06-12T18:50:00.000-07:00

Breakfast

Assorted Pastries and Danishes

Fresh Rolls with Butter and Jams

Fresh Fruit Salad in Orange Halves

Lunch

Swordfish Involtini Stuffed with Pine Nuts, Raisins, Parsley

Garlic Shrimp Sauteed in Olive Oil, Chillies and Parsley

Roasted Striped Bass

Classic Ceasar Salad

Sauteed Seasonal Greens

Dessert

Double Chocolate Brownies

Rocky Road Crunch Bars

Assorted Homemade Cookies

Assorted Homemade Cakes and Cupcakes

Birthday Bites

2009-06-11T18:36:00.000-07:00

Bites

pulled pork summer rolls with pickled vegetables, plum dipping sauce

sliders on toasted brioche with cornichon and harissa mayonnaise

devils on horseback

cheddar and chutney on brioche

crispy chillies rellenado filled with cheese

cod fish fritters

cuban corn

Crostini

fennel marmalade and crispy salami

confit red onions and piave

creamed spinach and sauteed rock shrimp

sweet pea puree and pecorino

caramelized figs and crispy proscuitto

Taquitos

pulled pork with pickled cucumbers and radishes

crispy white fish with shredded pickled cabbage and yoghurt

slow cooked braised brisket

creamy avocado

poached chicken and sweet onions

Graduate Dinner for 12

2009-06-10T20:35:00.000-07:00

Starters

Bruschetta Caramelized Red Onion Confit and Piave Vecchio

Bruschetta Fennel Marmalade with Crispy Salami

Bruschetta Creamed Spinach with Rock Shrimp

Pizza Classic Margherita

Pizza Artichoke, Prosciutto, Mozzerella, Tomato

Pizza Blue Cheese, Pear, Arugula, Walnuts

First Course

Organic Tomato Salad

Roquefort, Field Greens, Creamy Chive Dressing

Second Course

Tagliata over Wild Baby Arugula

King Salmon

Sweet Pea Thyme Puree, Radishes, Lemon Citronette

Sides

Quinoa Salad

Sauteed Sugar Snap Peas

Sauteed Swiss Chard

Dessert

Chocolate Tart with Toasted Hazelnuts

Blood Orange Sorbet

Home-made Biscotti

Market Strawberries with Whipped Cream

Press

2009-05-27T11:48:00.000-07:00

http://www.dailycandy.com/new_york/article/69405/Mamma+Im+Coming+Home

http://atfirstbite.wordpress.com/2009/03/14/the-return-of-the-dinner-party/