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The thing that gets me most excited about the end of the year, is the beginning of another. It is the perfect time to pause and be thankful for all that we have experienced in the last twelve months – both good and bad - and appreciate them all regardless. It also gives us an opportunity to remind ourselves to dream and think outside of the everyday pace we have kept. We begin to think ahead and plan for what we would like to see in the New Year to come.
Irrespective of what each of us envision – it is safe to say that this process involves bettering ourselves. It’s been proven time and again, that we must cultivate greater self awareness in order to make these shifts. The theme for 2009’s kick off newsletter is AWARENESS. We offer some simple, everyday suggestions to heighten awareness and appreciation of ourselves and our experiences through our 5 senses! From the types of foods we eat, to the films we watch and the music we relax to, let’s honor ourselves with all of the good things in 2009!
Cheers from all of us here at Catering Unlimited.com for a New Year filled with health and happiness – for all 5 senses! |
Winter root vegetables & some Indian spice!
Rosemary Roasted
Mixed Vegetables
by Nikki Pallesen
Here is an informal recipe that has become a staple of mine! A random mix of some of my favorite winter veggies, all of which are easy to find at this time of year! This side dish is impressive and well received by every type of palate and could not be easier to make! Pair with Roasted meats: Think Turkey, Chicken, Beef, Lamb – anything goes!
Find a Large Roasting Pan, gather up plenty of fresh rosemary sprigs (10-15) and go on a hunt at Farmer’s or an Organic Market for what looks good and fresh! Suggestions: Sweet Potatoes, Fingerling Potatoes, Onions (Pearl. Red and/or Yellow), Garlic (Unpeeled Cloves or Whole Heads), Carrots, Parsnips, Leeks, Beets and Rutabaga. |
| Preparation: |
| 1. |
Pre-heat over to 400°F |
| 2. |
Chop your finds into 1 inch chunks (onions smaller if you want them for mild and soft) and arrange the mix into your roasting pan. Locate your rosemary and enjoy the aroma therapy of this next step.. |
| 3. |
Take the rosemary sprig in your right hand, top of the sprig facing the ceiling. Take your left hand and with your thumb and index finger start at the top of the sprig. Pinch down and slide your finger down - going against the "grain" so to speak. This should remove the herbs from the sprig for you in one fell swoop! Repeat with all rosemary and sprinkle them over your veggies. |
| 4. |
Grab a bottle of EVOO ("Extra Virgin Olive Oil") and very generously douse your veggies and follow up with a healthy hit of fresh ground salt and cracked pepper. Add your unpeeled garlic cloves in you are going that route. |
| 5. |
Last but not least, roll up those sleeves and hand mix the ingredients together. Place your masterpiece in the oven and roast for approximately 45 minutes or until the veggies are tender and slightly charred. |
| 6. |
Place in a beautiful bowl or serving platter with a set of serving spoons and garnish with extra fresh rosemary sprigs. |
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Curry to Kill with Basmati Rice, Raita and Naan
by Nikki Pallesen
{ "Kill" ; meaning to impress!! }
This Spicy and Hearty dish is the perfect call for blustery winter nights like the ones we have coming up and |
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are experiencing now! Rich, flavorful yet healthy and guilt-free, this is actually a SUPER easy to make dish and one that I have fool-proofed over the years. Feeds a crowd and is also one of those brilliant dishes that just continue2 to get better on day 2 and even 3!
Open your mind and say to yourself: “Yes. I too CAN cook Indian food”, then head out and gather the following ingredients: |
| Ingredients for Curry: |
| 1 |
Jar of Pataks Hot Curry Paste (this ingredient is clutch and the brand I swear by – Mrs. P has never let me down!). The only place to find the “Hot” version is at Jaffa Café in downtown SLO off of Higuera Street. If you want to ease into the curry experience I suggest the “Mild” paste which you can find at Jaffa or at our local Cost Plus on Madonna Rd. This jar will last you through 2-3 curries and keep well in the fridge for a month or so. |
| 3 |
Pounds of Organic, Free-Range Chicken Breast |
| 2 |
Large or 3 medium yellow onions |
| 2 |
containers sliced mushrooms (Crimini or Button) |
| 1 |
Large can Diced Tomatoes – or 2-3 standard cans |
| 1 |
Small can Tomato Paste (this is an optional tool to have on hand to thicken the curry to your liking) |
| 1 |
Bunch fresh cilantro (Chinese coriander) – roughly chopped |
Ingredients for Raita with Naan Bread : |
| { Raita (ray-Tuh) with Naan (non) Bread } |
| 1 |
Large container plain non-fat/low-fat yogurt |
| 1 |
English cucumber - diced small |
| 1 |
Small-medium onion - minced |
| 2-3 |
Tablespoons ground cumin |
| - |
Salt and pepper to taste. |
| - |
Naan - Trader Joe’s makes one of my favorites! They have regular, Tandoori and Whole Wheat versions! I prefer the whole wheat! |
| Preparation: |
| 1. |
The hardest part, (locating the ingredients!!) is now done and you are onto mastering curry! Repeat to yourself your mantra: “I too CAN cook Indian food!”. Grab a sharp knife and show this curry who’s boss! |
| 2. |
Rough chop your onions and dice your chicken into cubes |
| 3. |
Find the largest wok or skillet you possibly can, add a few tablespoons EVOO (Extra Virgin Olive Oil) in there, crack it to medium-high heat. Once the oil has thinned across the pan – add your onions. Allow them to soften and become opaque. |
| 4. |
Turn your burner down to medium. Add in your chicken and a few heaping spoonfuls of Mrs. P’s paste (curry here you come!). Stir with wooden spoon allowing the onions and chicken to become coated with the paste and for the chicken to lightly brown. |
| 5. |
Pour in the entire can of diced tomatoes (juices and all) as well as your mushrooms. The dish will seem to be going awry as it will be super chunky. Not to worry, the veggies will reduce down. Add another spoonful of paste depending on how brave you feel. |
| 6. |
Allow the curry to simmer on medium heat, stirring regularly for about 20 minutes. Check the curry for spice and consistency. If you want it spicier still, add more paste or cayenne pepper. If you want it milder, add some of the Raita you will be making in a second. If you would like the curry thicker add Raita or your optional tomato paste. If you would like to thin it out, add very small amounts of water incrementally. |
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| 7. |
To make your last touch, the raita – pour your yogurt into a medium sized bowl, add your diced cucumber and minced onion as well as the cumin. |
| 8. |
Salt and pepper your creation to taste. |
| 9. |
Break each piece of naan bread in half and toast them off in your toaster. |
| 10. |
Serve your curry on top of Basmati rice with a dollop Raita, a sprinkling of cilantro and a piece or two of Naan Bread. |
| 11. |
Repeat your mantra with a slight change: “I masterfully cook Indian food”. |
| What? |
Something new! Why don’t you go to the library and check out a book on how to make bread or pizza dough or some other tactile baking treat which you have no idea how to make. |
| When? |
Now! If you are like me, you probably put off these new adventures or New Year’s resolutions and they just never happen. |
| Where? |
In your kitchen! Think of your kitchen like “kitchen stadium” on “Iron chef”. That’s what we do. Many times, our CateringUnlimited.Com chefs come over to the house and we experiment. We always make it a rule to make something that we haven’t made before and usually we only use a recipe as a “rough guideline”. It never ceases to surprise and amaze us how well our little experiments turn out. We always write down our creations in “kitchen stadium” in a special dedicated recipe book. We have learnt that experimenting builds “cooking confidence” and yields some pretty fantastic results. |
| Why? |
Because there is no time like the present to become the confident, awe inspiring chef you know you are meant to be. |
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by Ryan Comerford |
The Gorgeous Aromatics of Torrontes
by Nikki Pallesen |
| This up and coming grape varietal is used to make a delicious white wine that has been the long time favorite of the winemakers of Argentina – where the grape is grown! Torrontes has the expressive floral and ripe melon aromas of Viognier (which more of us are seeing on local restaurant wine lists) yet also has the crisp, lightness of a familiar Sauvignon Blanc. Perfect as an aperitif or paired with sushi, white fish, Indian/Thai Curry, Spicy foods and a variety of cheeses. |
| - - - - |
 The Amaryllis is a winter flower that is usually available in red and white and is a great low cost alternative for Winter Arrangements and Valentine’s Day weddings. |
| - - - - |
 The Anemone is a star like flower that is usually in season in the first part of the winter, and is usually available in blue, red, pink and white. |
| - - - - |
 The Iris is a harbinger of the luxuries of spring, as we know February has long been a month known for romance and love. The Iris comes a few colors including cool blue and snowy white, remembrances of winter. The Iris flower represents faith, wisdom, and hope. The Iris is a beautiful and meaningful gift. |
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| Movie: ‘Fried Green Tomatoes’ |
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From the food-fight scene between Idgy and Ruth to the first time Idgy makes fried green tomatoes, this movie is peppered with good food moments. By the way, fried green tomatoes are great. |
| by Claire Adler |
Pandora
The best thing since sliced bread...
by Nikki Pallesen
Quickly becoming one of my favorite things on the PLANET, Pandora has something for everyone – and, no joke - the incredible service they provide is totally FREE! If you already have Pandora in your life, then you can attest to how fantastic it is – and if you have never heard of this Pandora thing, I am confident that like the friends and family I have turned onto Pandora.com, that you too will become its biggest fan! Whether you are into Miles Davis, Carrie Underwood, Led Zeppelin, Chet Baker or the latest from Kanye – you can pick and choose music that represents you.
Simply put, Pandora (aka: Music Genome Project) is a free ad-supported, interactive music service that allows users to create an account and enjoy up to 100 personally chosen radio stations at a time. The music is streaming continuously and even greater than the ability to create a station around a song or musical artist, is the feature that makes Pandora truly unique. The website builds your stations by suggesting additional songs and artists similar in style/mood/genre that compliment the very song or artist that you The site is easy to use, intuitive and THE most cost efficient form of listening to music available to us today! You can access your account and streaming music anywhere that you have internet access which means that whether you are at home, work, traveling or at your friends house – you can get into your music! Better than an iPod that you have to change songs on and fret over, put Pandora on for parties and gatherings and let it do the work! Buy an adapter that plugs into the head phone jack of your computer and you can hook into traditional/iPod speakers, choose a station, walk away and let DJ Pandora take over! www.pandora.com.
Here are a few fun, funky and lesser known artists that will conjure up stations for you that are loungey and perfect for mellow gatherings or relaxing on your own.
Sunlounger
St. Germain
Morcheeba
DJ Shah
Sade
Richard Ashcroft
Adele
PROMONTIONS:
Book Your Next Event In The Following Dates and Receive Enormous Discounts!
January thru March 2009
January thru March 2010 |
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