who loves french fries?

everybody loves french fries, especially me. me, my brother, sister all pretty much grew up on all american burger on merrick road in massapequa. pretty much anyone who has ever been there will swear by their french fries.  of all the pictures we've put on our website, the one i get the most comments on are the french fries (go figure!) so, in honor of a major craving i have right now for a fat cheese burger and homemade french fries with spicy mayo; which, incidentally is what I'm making for dinner, i decided to do a post on those delectable fried potatoes we amaericans cant do without. enjoy and we encourage you to comment and submit your favorites for a future post.

can anybody guess what kind i'll be having for dinner?

Cooking as a competitive sport

You don’t need to have reality TV aspirations to engage in some good old cook-off fun.  We recently had a big extended-family weekend out at our country house where Michael & I had an unofficial guacamole competition.  All good-naturedly, of course, we bickered about who made “the best” guacamole and then proceeded to alternately make it every night for four nights in a row in effort to prove our cases. 

            Up to their ears in guacamole, the samplers were quizzed on which ingredients added up to the better dish.  Michael insists the spicier the better, with hot chili sauce and fresh, hot peppers.   With kids around I usually skip the heat but I like mine extra lime-y and garlicky.  Michael’s is usually pretty consistently smooth and I make mine lumpy and chunky.  The rest of our recipes are pretty much the same, but the most important thing we agree on is finding perfectly ripened Haas avocadoes.  It’s not even worth making it if they’re not, in my humble opinion.  If you’ve got those, some S/P & lime juice it’s hard to go wrong and almost anything goes. 

            The good news is that the testers got to eat a lot of really awesome guacamole.  And, truth be known, it wasn’t about competition at all, but about sharing good food and exchanging ideas about how to improve, change, mix-up & spice up our old ways.  For the next family event I’m thinking of challenging the brothers (Michael & Eric) to a BBQ challenge.  Pulled pork, Baby-back ribs, BBQed brisket…. Yum!    Cooking can be social, and such a pleasure, if you make it fun. 

Guacamole Recipe

3 ripe Hass Avocados

½  medium onion, diced

1 medium tomato, chopped

½ c fresh cilantro, chopped

1  Jalepeno pepper, seeded & diced

1 clove fresh garlic, minced or smashed

juice of 1 lime

salt & pepper

Mash the avocadoes.  Stir in the other ingredients using your taste as guide.  

How does your garden grow?

For me, there are few things finer in the category of food than picking a perfectly ripe fruit or vegetable off its plant and savoring it on the spot.  From discovering a trove of wild raspberries on a hike to planning and planting from seed, the moment of harvest still excites me the same.   

As a city dweller, it can be hard to stumble on truly wild anything, but no matter what your living situation, you CAN grow something!  Over the years I have come to realize that it doesn’t really matter whether you have a garden the size of a small house with a gaggle of crops and compost your every scrap, or if you’re coaxing a little Home Depot runt of a plant to life in a window box outside your studio apartment.  Either way, the result of harvesting your treasure is pure pleasure.   My family makes fun of me because I talk to my plants like they’re my children and talk about them like it too.  I don’t know if it makes them grow any better, but it does connect me to them, which keeps me from letting myself get lazy and not taking care of them properly. 

If you haven’t tried vegetable gardening yet, it’s not to late!  All of the better farmers markets in town still have seedlings.  I recommend tomatoes to start for lots of reasons... they are fun and easy to grow, they grow fast and usually give a generous harvest, their foliage smells amazing and also because it is a HOT HOT summer that makes tomatoes tremendously happy.   Splurge on a bigger seedling now that it’s mid-summer and you’ll be picking yours by the end of August.  

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Tips for growing tomatoes:

1.  Don’t plant too early!  I had to replant my whole crop this year because we got a late frost & they all died.L   Mother’s Day is usually the rule for the NYC area. 

2.  “Petting” your tomatoes supposedly encourages growth.  You literally brush your hands up and down the foliage in long swooping strokes.  Next year I plan to do an experiment to see if it really works, but for now I continue to make a fool out of myself, just in case it does.

3.  Once the plants have taken off, you should trim back the “suckers,” or the stems that do not produce fruit.  This lets the water & nutrients get to the parts of the plant that need it most, not the parts that ‘suck’ the resources from them.   It is easy to tell the suckers once you take a good look.  The stems that produce tomatoes get fine little hairs all up and down them, followed by flowers.   The suckers have smooth stems and never flower.  Don’t trim them all because then your tomatoes could fry in the sun.  Let just enough suckers remain to give them some shade. 

4.  You don’t have to wait for the tomatoes to completely ripen on the vine… as long as they’re of size and starting to turn, they will ripen just fine on your counter (don’t put them in the refrigerator).  This is especially my advice if you have any sign of pests or wildlife also waiting for harvest time.  

recipe of the week: grilled ahi tuna with local grilled corn salad

when its as hot as its been these past few weeks, people want to eat light food that wont put them in a hot food coma.  bearing that in mind, my girlfriend was doing a photoshoot last week in my brooklyn backyard garden, so i decided to make a dish to add to the amazing decor. 

its a very simple, vibrant, tasty dish to prepare. 
sushi grade tuna cut into 6 oz. portions
fresh local corn
ripe avocado
heirloom cherry tomatoes
red onion
lime juice
extra virgin olive oil
grapeseed or canola oil

people have all sorts of ways they like to cook their corn. i prefer shucking the corn, boiling it in a pot of water, milk, butter, and old bay seasoning.  simmer for about 10 minutes then remove the corn and let the liquid drain off. once its not dripping any longer, put it on the grill and rotate until it has some nice charred color on it.  put it aside to cool.  rub a little grapeseed oil on the tuna to keep it from sticking to the grill, season it &  mark on the grill.  to get the nice crossmarks on it, turn the tuna 90 degrees once it has a nice grill mark on it. do both sides.  set tuna aside while you finish the salad. 
with a serrated bread knife stand the corn up and cut the kernels off into a bowl.  cut the tomatoes in quarters, halves, or leave them whole if you like.  slice the red onion as thin as possible. if you happen to have a japanese mandoline, it works perfectly.  otherwise you can dice, or chop it.  cut the avocado in half remove the pit cut in half again and remove the shell.  place the quarters on a cutting board so it is straight up and down. cut into 3 even slices, roll it onto its side, slice it again, then turn it sideways and cut into a small dice.  mix all your salad ingredients in a bowl with some fresh lime zest or lime juice, a little evoo and season as you like.  cut the tuna in whatever shape you like, place the salad on a plate with the tuna and VOILA!!

kitchen love

sometimes half the fun of cooking is the kitchen you're cooking in. living in new york city can prove to be challenging when it comes to kitchen spaces. in a dream world, here are a few of our favorite kitchen styles & layouts.

{left image} big chill fridge {right image}chic housewife

{left image}zunigain interiors, {right imgage}apartment therapy

{left image}jubella, {right imgage}country living

IT'S STRAWBERRY TIME!

Nothing is better than strolling around a New York City market in the sunshine, and then resting on a park bench to eat a box of fresh local strawberries!

Try this simple trick, cut strawberries and pour a bit of balsamic vinegar, this helps add a bit of depth. Then cut up some fresh mint leaves, throw in some blueberries and ENJOY

Our Lovely Spring Sweet-Pea Soup:

Sweet peas(frozen)

Water or veggie stock, ( boil Onions, leeks, carrots, garlic)

Small amount of tarragon

crème fraiche ( one pint)

bacon(lardoons)

Leeks

Tarragon for crème fraiche.  

1. Blanch sweet peas, soak in ice water, puree with cold veg stock or water, finish each half blender full with a tablespoon of crème fraiche.  Pass through the chinois!  Otherwise the texture is too grainy. And chill right away on ice bath.  Season with salt white pepper, and if needed add touch of honey or champagne vinegar to balance flavor

2. Garnish with tarragon crème fraiche, fried leeks( julienne, store in water and let almost dry on sight, dust in flour and fry on sight.

This weekend was filled with lot of fun in the sunshine! The Hester Street Market was bustling with lots of people, great food, music, and tons of fun. This salad found on "she eats bears blog" would of been a lovely simple salad! Oranges in salads are so brilliant!

Hope you all had a great weekend! 

Here is a song to help kick start a great week:

http://www.youtube.com/watch?v=R9xWBle5s9s

THURSDAYS RECIPE OF THE WEEK

THURSDAYS RECIPE OF THE WEEK:

Rustic Beet Chips

To make the chips:

 Cook the beets until just tender

 (slice them really thin) 

Mix with vegetable oil and a bit of sea salt

 Cook at 300F for about 30 minutes

 Enjoy!

Have them as a great little snack, or add them to salads for a bit of pizzaz! 

WEDNESDAYS TIP OF THE WEEK:

Well, its Wednesday once again!

Pretty Name Card Flower Vases

 If you have a bunch of little jam jars, 

or maybe even baby-food jars, 

why not turn them into great place card "stands" 

Its very easy, and inexpensive! 

All you need is jars, labels, a fun coloured pen, 

and some beautiful flowers, 

herbs could work as well! 

Feel free to send us you photos!


photo found on www.frolic-blog.com

TUESDAYs sneak peek of the week!

http://www.missyphotography.com/

Tuesdays Peek of the Week:

Missy Photography. 

What a lovely company, Missy herself is such a genuine, beautiful, and warm person and her photographs show it! Her work has been featured in magazines, and blogs all over the web! 

We look forward to seeing more of her work!

Check out her website for more information! She also has a great blog!

Great spring/summer idea:

What a pretty way to have a picnic! Find some jam jars, make some great fresh salads, grab a blanket, bottle of wine, and a loaf of fresh crispy french bread, and find a great park! Who knows, maybe this could be the new way people have business meetings! (one can dream)

Kaegan Welch Featured in The New York Times, Off the Menu!

Check out our very own Kaegan Welch featured in The New York Times, Off the Menu:


LE PAIN QUOTIDIEN The Central Park location of this Belgian chain of bakery-restaurants sells sandwiches, snacks and sweets during the day; soon there will be vegetarian dinners from the chef, Kaegan Welch. (Opens May 15): Mineral Springs Pavilion at the Sheep Meadow, Central Park and West 69th Street. No phone yet.


http://www.nytimes.com/2010/05/12/dining/12off.html?scp=1&sq=Kaegan&st=cse

FRIDAYS WEEKEND EVENTS

FRIDAYS WEEKEND EVENTS:
http://www.nycgovparks.org/events/

We have a feeling this weekend is going to be sunny! So here are a few suggestion of great outdoor things todo! Let us know how your weekends went! 
There are lots of fun events happening around New York City this weekend. 
Such as...

Green Apple in Bloom Cycling Tour                   

6:00 p.m.–8:00 p.m.
Meet at the Temperance Monument inside Tompkins Square Park and explore the Lower East…
Location: Tompkins Square Park, Manhattan
Cost: Free                       
Bryant Park Fencing

1:00 p.m.–2:00 p.m.
Take a stab at the modern sport of fencing with masters from Manhattan Fencing…
Location: Fifth Avenue Terrace (in Bryant Park), Manhattan
Cost: Free

Check our wedding inspiration photo shoot

Credits

Catering by Stuart and Welch 

Florals and Tablescape Design by poppies and posies floral and event design

Couture Gift and Dessert Table by Merci New York

Ring Pillow by Llubav

Cupcakes by tu-lu’s bakery

Hair Accessories by Untamed Petals

Photography by Oh, Darling! Photography

Clutch and Bird’s Nest Hair Accessory by Janelle Sing

Makeup Artist by Lauren Napier

Invitations and stationery by Lela New York

Bridesmaid Dress by 57 Grand

Bridesmaid Dress by twobirds bridesmaid

Styling by poppies and posies and Merci New York

Venue: THE XCHANGE

Rentals provided by Something Different Party Rental

Models: Jessica Warner, Tala Ashrafi, Matt Martin and Ben Roth

THURSDAYS RECIPE OF THE WEEK

Thursdays Recipe of the week:

Rustic Stuart and Welch Grilled Cheese

Ingredients 

8 slices (1/2 inch thick) crusty French bread, cut from a round loaf
4 slices Muenster cheese
1 Bartlett pear, cored and cut into thin slices
4 teaspoons raspberry preserves (optional)
8 ounces Brie cheese, cut into 12 thin slices, rind removed
2 tablespoons (1/4 stick) butter, softened

Directions 

Spread butter evenly on one side of each slice of bread. On the unbuttered side of four slices of bread, layer one slice of Muenster cheese folded in half, and four pear slices; spread with equal amounts of raspberry preserves (option)
Top each with three slices of Brie cheese, and another slice of bread, buttered side out.
Preheat a large skillet or griddle over low heat. Cover and cook the sandwiches, in batches, if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.

WEDNESDAYS TIP OF THE WEEK:

Wednesdays Tip of the Week:

Put fresh mint or basil into ice cube trays, fill with water, let chill and add to your homemade lemonade or sparkling water for a fun touch at your next event!


We also like using season fruits and berries such as cranberries, pomegranates, or blueberries!

TUESDAYs sneak peek of the week!

On Tuesdays we take a look at someone in the industry doing something beautiful:

This week we are featuring POPPIES AND POSIES

http://www.poppiesandposiesevents.com/

Our lovely friends at Poppies and Posies have posted some of their weekend arrangements! We here at Stuart and Welch just loved the thistle, mint and julian rose combination! Oh so pretty! 

The ladies have a very distinct style, their arrangements are inspired by the organic movement and composition of country gardens! 

What a fantastic event!

Lots of fresh spring time dishes, and a ton of fun. 

1 year anniversary

in case you were on mars at this time last year, you know that last week was the 1 year anniversary of stuart & welch caterings launch party (no one knew. i mean NO one) so, on this beautiful spring evening, i wanted to share some pictures from the evenings festivities.......

from top left: the pond!!! take away table, O bar, the space

moss table runner; open kitchen; the list; poppies & posies in the pond

the boys, truffled popcorn, the fam, kate, kaegan & meredith

DJ lindsay luv, nightfall, bars getting slammed; food!

A very special thank you to the wonderful people whom without this event would not have happened:

poppies & posies

openhouse gallery

something different party rentals

desta gezachew

all our friends that donated their time and energy to make it all happen

and of course our families who were nothing short of heroic in their unwavering support

my love of all things bread

one of my all time favorite dishes to recommend to potential clients is a panzanella salad. panzanella is a tuscan salad made with crunchy bread, tomatoes, onions, vinegar, & olive oil.  you can add any vegetables, cheese, spices you want to tailor it to your liking.  late spring & summer is my favorite time of year to make this salad. this is a recipe for my favorite one, which has a taste of spain in it.

what you'll need:

italian bread (preferably ciabatta, but can be any bread you like)

heirloom tomatoes

red onion

basil

english peas

manchego cheese

sherry vinegar

good quality extra virgin olive oi

equipment:

vegetable peeler

mixing bowl

bread knife

japanese mandoline (or sharp knife)

baking sheet

parchment paper

how we do it:

heat oven to 375. with the bread knife, cut the ciabatta into crouton sized pieces about 1" square. lay cut bread flat on a baking sheet lined with parchment paper.  drizzle bread with olive oil, salt & fresh ground pepper.  cook in the oven until bread is crunchy. let cool. this can be made several days in advance. you can also let the bread sit out and get stale instead of baking it. or just use old stale bread!! (preferably not moldy)

obviously fresh peas are terrific for this but if you cant find fresh peas, use organic frozen ones. if you do find fresh peas, put a small pot of water on the stove with a good amount of salt. it should taste like sea water. bring the water to a boil, drop in the fresh peas and blanch for 30-45 seconds depending on how crunchy you like them. once they are ready strain them out of the water and put immediately into a bowl of ice water to stop the cooking process and preserve the beautiful green color. once they are cold, remove from the ice water and lay on paper towels to dry.

dice the heirloom tomatoes so they are about the same size as the croutons. if you happen to find heirloom baby tomatoes, you can cut them in halves and quarters.  

pick & clean the basil leaves, then tear them apart with your hands. size is not terribly important but you dont want it to overpower the other ingredients.

cut the ends off of the red onion, peel the outer paper and cut in half through the ends.  if you have a mandoline shave the onion as thin as you can. if not, use a sharp knife and slice as thinly as possible. 

next, take the vegetable peeler, and peel slices of manchego.

now that you have al the ingredients ready, put the crunchy bread in a large mixing bowl with the tomatoes, & red onion. add a little sherry vinegar to taste. everybody's preferred acidity varies so i tend to go on the lighter side. add some extra virgin olive oil, and toss the ingredients together. you dont want to the ingredients to be swimming in liquid.  let this sit for about 20-30 minutes so the bread soaks up the flavors but still has some crunch to it. 

now add the peas, most of the torn basil leaves, and half the shaved manchego.  toss together and serve in individual pasta bowls as a first course, or on a platter for a family style meal.  strew some basil leaves and manchego on top for garnish. voila!!! tasty summery panzanella sald.  

 

other seasonal ingredients i like for this:

asparagus

brussel sprouts

squash

raisins

capers

olives

feta cheese

fava beans