SQUIRE FOODS, inc.
Happy new year! It wasn’t a resolution, but over winter break I have designed a healthy eating plan for myself, and have been exercising/lifting weights. I am feelings great, and am now a firm believer that one does not need to eat bland to eat well. Clean eating is enjoyable, and you feel so much better physically from eating this way that I don’t know if i’ll ever go back to not being more conscious of what I consume on a day to day basis. Here’s one of my go-to recipes when I want a fulfilling and flavorful meal.
While in NYC for the Hotel show, we had the honor of enjoying a [5 hour] meal at Aquavit on 55th Street. In addition to the aquavit [flavor infused vodkas] we had amazing wine pairings, and got a tour of the property following our meal. The service was amazing, and we met a fellow CIA-graduate [I’m doing the joint degree program with Cornell’s Hotel School] who we got to share our experiences regarding school, career choices, etc. with.
I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.
Flour (season with salt & pepper!)
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Salt & (white) Pepper
Oil (canola is fine)
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.
*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*
I love entertaining, and am always thinking of new ways to incorporate favorite ingredients to make dinner menus. This time around, we made a mozarella, spinach, and ricotta cheese stuffed chicken breast. The top marinade is parsley, garlic, oil, sale, and pepper- simple, and delicious! (If you’re uncomfortable fabricating chicken, you can buy boneless skinless breasts, and roll up the filling inside a roulade)
Stuffed, Roasted Chicken
The stuffed chicken breasts go well with just about anything. I served them with green beans, and mashed potatoes (mostly because that was what I was in the mood for)
On Friday Night, I hosted an event for 12 of some of the most amazing influencers in the game right now. Instead of just doing a simple three course meal, we designed a tasting menu with summer flare. It was such a pleasure meeting and working with such amazing people who are changing the world.
The Summer Tasting Menu
Strawberry Crostini topped with chèvre Cheese, port wine marinated strawberry, topped with walnut
Grilled Peach topped with arugula, walnuts, and a balsamic vinaigrette
Summer Melon wrapped in prosciutto with a mint garnish
Crab Cake with Red Pepper Aioli
Roast Chicken Panini with brie, granny smith apples, and micro greens
Braised Short Rib Taco topped with a corn salsa and mexican crema
Grilled Pineapple brazilian-style with cinnamon sugar
Creme Brûlée Duo classic vanilla bean or chocolate hazelnut creme Brûlées, served with whipped cream and sliced strawberries
key in season ingredients: melon, peach, red pepper, corn, apple, arugula, mint
Short Rib Tacos with grilled corn salsa
It’s time to go and enjoy the rest of the summer, and start prepping for what is to come next!
I finally had some time to relax! This week, I relaxed and got to try out a couple new things- from waffles trucks to setting the dining room table, and using my new knives. School keeps me super busy so it was nice to relax- here’s a quick photo journal of Spring Break 2013.
and Finally, Happy Founder’s day to my fellow Sig Delts! 96 years never looked so good.
Lastly, CHAG SAMEACH! I love Passover. Here are a couple of photos from our early Sedar!