Here’s a great creation that just cries out, “Spring!” Made with simple ingredients, this is a light and healthy side dish which goes best with steak and chicken. When toasted, the raw pecans add a hint of nutty sweetness to the earthy mushroom flavor. Adding one-half of a tablespoon of honey brings all the flavors out and joins them, creating a light and tasty addition to a spring meal.

Baby Bella Mushrooms with Toasted Pecans. ©Reel Chow

Ingredients:

• 1 package of Baby Bella Mushrooms
• 1/2 cup of raw pecans, coarsely chopped
• 1/2 tablespoon of local honey
• fresh parsley, chopped
• feta or gorgonzola cheese (optional)
• 1 tablespoon of olive oil
• sea salt and black pepper

Baby Bella Mushrooms, raw pecans and fresh parsley. ©Reel Chow

Wash, dry, and slice the mushrooms. In a large pan over medium heat, add a drizzle of light olive oil. Once hot, add in the mushrooms and honey. Sprinkle in a pinch of sea salt and black pepper. Saute for five minutes, then remove from heat.

Saute the mushrooms with a drizzle of olive oil and honey. ©Reel Chow

In a separate pan, over low heat, add the chopped pecans. Let them toast for five minutes, then remove from heat.

Toasting pecans. ©Reel Chow

Place in a serving bowl and serve immediately, along with steak or chicken as the main dish.

My in-laws live among the beautiful rolling hills of Wyeth country in the Brandywine region. For some reason, there’s many mushroom farms along the country roads, where you can get baskets of mushrooms right after they’ve been picked. It doesn’t get any fresher. I find myself creating new, delicious recipes to take advantage of the freshness of these mushrooms as often as possible. I hope you enjoy this one. Eat well!

Lentils with Roasted Tomatoes and Feta. ©Reel Chow

This dish is healthy and super easy to make. I roasted the tomatoes with sea salt and black pepper, plus a little light olive oil. The lentils were cooked with plain water and no added salt.

Ingredients: 

• 4 or 5 vine tomatoes
• 1 pound of lentils
• 1 container or package of feta cheese
• fresh chives
• 1 tablespoon of light olive oil
• sea salt and black pepper to taste

Preheat the oven to 425 degrees Fahrenheit. Wash the tomatoes and dry. Cut into chunks and place on a roasting sheet or Pyrex dish. Drizzle with olive oil and add a pinch of sea salt and black pepper. Place the tomatoes in the oven and let it roast for 15 minutes.

Organic tomatoes on the vine. ©Reel Chow

Cut the tomatoes into chunks then season with salt and pepper before roasting. ©Reel Chow

To cook the lentils, follow the instructions on the package. It will take about 15-20 minutes to cook. If you prefer your lentils al dente, cook for less than directed on the package instructions.

Once the tomatoes are done, remove from oven and let cool for about five minutes. The lentils should be done at the same time, too. Place the lentils in a serving bowl, add the tomatoes, then top with feta and fresh chives.

This lentil dish is the perfect side for poultry and red meat. It can also stand on it’s own since it is quite filling but yet healthy. It’s hardy, yet not overwhelming in the spring weather. Enjoy, and, as always, eat well!

On one of our trips to Napa, Ron and I ate at The Wine Bounty Hunter, where we thought it would be funny to get a similarly-cooked chicken roasted with a beer can inside it. With the gift from my mother-in-law, it dawned on us we could now recreate this Southern classic, but not have any aluminum contamination from cans. It’s a double-win!

Sapporo Roasted Organic Chicken with a side of organic beet and dill salad tossed in an orange vinaigrette. ©Reel Chow

Ingredients:

• 1 can of Sapporo
• One 4.5 pound whole organic chicken, clean and patted dry
• 1 tablespoon of fresh chopped dill
• 1 tablespoon of fresh chopped thyme
• 1 tablespoon of fresh chopped parsley
• 2 tablespoons of light olive oil
• 1 tablespoon each of sea salt and fresh ground black pepper for the inside cavity and on the skin

First, I preheated the oven to 475 degrees Fahrenheit. I then combined fresh dill, parsley, and thyme with light olive oil to stuff under the skin. Make sure to generously sprinkle sea salt and black pepper on the skin and the inside cavity.

Handmade pottery for roasting chicken. ©Reel Chow

Next, I added the Sapporo into the hollow center, then added the chicken on top of that.

Add the Sapporo then the chicken. ©Reel Chow

Next, I put the chicken on the center rack and let it cook at 475 degrees Fahrenheit for 20 minutes, then lowered the temperature to 350 degrees Fahrenheit and continued roasting for two hours until fully cooked.

Initially, I was a little nervous because I had never put pottery in the oven before or tried to roast a chicken standing. It turned out to be so juicy and flavorful, we couldn’t believe it. The beet salad with orange vinaigrette was the perfect side for this tasty Sapporo roast! I strongly recommend this aluminum-free, healthier twist on an old classic, down-home recipe.

For Easter of this year, I was so happy to see what she was making for dinner: my favorite honey roasted veggies, which she made the previous year! Huge chunks of vegetables tossed with sea salt, black pepper, olive oil, and honey, then roasted for 40 minutes until browned, sweet, and juicy. Below is my attempt at recreating Sharyn Taylor’s dish.

Honey Roasted Veggies. ©Reel Chow

Ingredients:

serves 8-10

• 1 sweet potato or yam, peeled and cut into large pieces
• 1 zucchini, cut into large pieces
• 1 eggplant, cut into large pieces
• 4 tomatoes, cut into large pieces
• 2 yellow onions, peeled and cut into large pieces
• 6 cloves of garlic, peeled and smashed
• 1 tablespoon of honey (local honey from a farmers’ market is best)
• 1 tablespoon of light extra virgin olive oil
• sea salt and fresh ground black pepper to taste

Preheat the oven to 375 degrees Fahrenheit. In a large roasting pan or Pyrex dish (use two large Pyrex dishes to hold all the vegetables), add all chopped veggies and toss with honey, olive oil, salt, and pepper. Place uncovered on the center rack for 30-40 minutes, or until the yam or sweet potato is cooked through.

Veggies ready for roasting. ©Reel Chow

Because I’ve been working so hard on my original recipes for all of 2012, I never made the time to reproduce Sharyn’s wonderful dish. I feel silly, because it’s delicious, healthy, and incredibly easy to make. I’ve been craving it for a long time, and now it’s here for you to enjoy, too.

This dish is healthy and very simple to make, plus is does not hurt your wallet either. It can be eaten by itself, or served with red meat, chicken, fish, quinoa, couscous, or brown rice. Enjoy, this dish. It will certainly have you eating well!

Herb salsa is possibly the healthiest side to any protein dish. It’s a blend of parsley, thyme, rosemary, dill, shallots, garlic and a pinch of red pepper flakes. Add it to steak, chicken, fish, or pork. It’s even tasty on top of a sunny side up egg at a Sunday brunch.

Herb salsa served with beans and egg on a crispy blue corn tortilla. ©Reel Chow

Ingredients:

• 1 bunch of Italian parsley, long stems removed
• 10 sprigs of thyme, leaves only
• 2 sprigs of rosemary, needles only
• 1 teaspoon of fresh or dried dill
• 1 teaspoon of red chili pepper flakes (or more if you like it spicy)
• 2 cloves of garlic
• 2 small shallots
• 1 tablespoon of red wine vinegar
• 1/2 cup of extra light virgin olive oil
• pinch of sea salt and black pepper to taste

Thyme, rosemary and parsley. ©Reel Chow

In a blender or food processor, combine all the ingredients and blend until minced. Taste and add more salt, pepper or oil if needed. It should have a thick consistency.

Add all the ingredients into a food processor or blender to mince.©Reel Chow

When finished put into a bowl, cover, and set aside for a few hours to let the flavors marry. If you are making this ahead of time, you can refrigerate it. It’s served best chilled or room temperature.

With warmer weather hopefully on the way, this is a great creation to get you excited about fresh herbs. Your kitchen will smell wonderfully when you make this dish, and it tastes even better. As always, eat well!

I added one beet, green apple, whole cloves, one garlic clove, fresh-pressed ginger root, along with fresh thyme and dill. As I often do with my original recipes, this contains no butter and no dairy—just pure vegetables and herbs cooked in part-broth and part-water. Afterwards, it is pureed and topped with crispy roasted kale. I think this is my favorite soup of all time, and that says a lot, as I’m a serious soup-lover.

Carrot Beet Bisque. ©Reel Chow

Ingredients:

Serves 6-8

• 1 bunch of unpeeled carrots, chopped into 2-inch pieces
• 1 large beet, peeled and cut into 1-inch slices
• 2 large leeks (white part only), sliced and cleaned of all dirt and sand
• 1 green apple, peeled, cored, and quartered
• 1 tablespoon of fresh squeezed ginger (a garlic press does nicely)
• 1 garlic clove, minced
• 4 whole cloves
• 4 cups of organic vegetable broth
• 6 cups of water
• 1.5 tablespoons of fresh thyme
• 1 teaspoon of dried dill
• 4 cups of shredded kale
• 2 tablespoons of olive oil
• sea salt and black pepper to taste

Prepare your ingredients listed above.

Organic carrots, ginger, beet, green apple and leeks. ©Reel Chow

In a large, heavy-bottom pot with a lid, add one tablespoon of olive oil over medium heat. Once the oil is hot, add the leeks with a pinch of sea salt. Sauté for several minutes, then add the garlic, chopped carrots, thyme, and dill, along with a pinch of black pepper. Sauté for two minutes, then add the sliced beet and green apple. Stir the ingredients together. Add a pinch of sea salt.

Saute the veggies and herbs before adding broth and water. ©Reel Chow

Next, add broth, water, cloves and ginger with a another pinch of black pepper. Turn the heat to high and bring to a boil. When it reaches to boil, lower the heat to simmer and place the lid on the pot. Let it simmer for one hour.  Once done, remove from heat. Remove lid and let cool. Make sure to remove the whole cloves before puréeing in a food processor or blender.

Puree the ingredients together. ©Reel Chow

Don’t worry, I didn’t forget the crispy kale! While the soup is cooling heat your oven to 425 degrees Fahrenheit. Place the washed and dry kale (if the kale is damp it will not crisp) on a cookie sheet. Drizzle with a tablespoon of olive oil and add a pinch of sea salt and black pepper. Place on center rack and let roast for five to seven minutes. If you want to pull it at three minutes to toss it so it cooks evenly, go right ahead. When done, remove from oven and set aside until the soup is ready. Be careful not to burn the edges of the kale. It can quickly turn from brown to black.

Carrot Beet Bisque with crispy kale. ©Reel Chow

The crispy kale adds a nice touch to the bisque with a nutty, savory flavor. I serve this dish for lunch or dinner, appetizer or entrée with a salad and grilled baguette slices for dipping.

There’s still some cold weather here in New York, and plenty of time for this hearty soup to warm you and yours up before Spring. I’m sure your guests will love both the taste and the unique mouthfeel of the kale, which acts as an elegant coup de grâce. As always, eat well!

We’re currently working on our own video projects. Keep checking back for future Reel Chow videos covering recipes, food prep, and kitchen gear reviews. Until then, eat well.

This dish is very delicate and savory, but also light. The beet ginger purée was simple to make. I first boiled one beet. Once it was cooked, I let it cool, then removed the skin and placed it in my smallest food processor, adding a drizzle of light olive oil, a pinch of sea salt, and fresh squeezed/crushed ginger. It came out extremely succulent, and not bitter at all!

My husband does not like beets very much. He smirked at the plate I served him until he took a bite. He was pleasantly surprised, just as your lunch or dinner guests will be when you serve them this quick and easy dish. Ron said it was the best-tasting beet he’s ever eaten. He’s now a convert to my Seared Scallops with Beet Ginger Purée. You will be, too.

Seared Scallops with Beet Ginger Puree. ©Reel Chow

Ingredients:

Serves 2

• 1 large beet
• 1/2 tablespoon of fresh juice from ginger root
• 1/2 pound of wild-caught scallops (about 4 scallops per person)
• 2 tablespoons of light olive oil
• pinch of sea salt and black pepper
• 1/2 cup of flour (gluten-free flour if you choose)
• chives for garnish, optional

Fill a small pot halfway with water and add the beet. Turn the heat to high. Once it starts to boil, put the lid on and turn the heat to low. Let it cook for approximately 30-40 minutes.

Once the beet is soft in the middle (you can test with a knife by piercing it into the center of beet) turn the heat off and remove from the pot to let it cool for about 15 minutes.

Puree the beet and ginger. ©Reel Chow

Next, slice the ends of the beet, then peel off or use a knife to remove the skin. Chop the beet into quarters and add it to your food processor or blender. Add fresh ginger juice, a drizzle of olive oil, and a pinch of sea salt. Purée until it is reduced to small chunks. Set aside.

Clean the scallops well and pat dry. Make sure to remove any side muscle on  the scallops if needed. In a small bowl, add flour and black pepper. Give it a stir. Add the scallops one by one to the bowl of flour to coat the entire scallop.

Clean the scallops and pat dry, then coat with flour/black pepper mix. ©Reel Chow

In a large nonstick pan over high heat add 1/2 tablespoon of light olive oil. Once hot, add the scallops. Let cook for 2-3 minutes on each side until browned. Transfer to a plate along with the beet-ginger purée.

Be careful not to overcook the scallop, it will become tough and not fun to eat.

Enjoy this dish all year long. Serve it with a chilled Sauvignon Blanc for a delicious accompaniment. Even the most diehard beet-haters in your family and among your guests will grudgingly agree this is a wonderful dish. As always, eat well!

Cocoa Loco’s Choco Nibbles. ©Reel Chow

Our latest find is Cocoa Loco, run by Jake Maude, 23, and Mason Amato, 24, of Old Greenwich, Connecticut. While in high school, Maude and Amato often spoke of entrepreneurial opportunities. Upon graduation, Amato went to USC for Economics, Maude attended Trinity Westner University in British Columbia.

College didn’t interfere with their desire to be self-employed. During summers, Amato detailed cars while Maude cleaned garages. After graduation in 2012, they teamed up to find their first venture together.

“One thing that always made the counterspace was chocolate,” says Maude. “We also noticed there haven’t been many changes to point-of-purchase chocolates in a while. A couple of companies dominate that space with well-worn products.”

Chocolate would be their thing, the two decided. After a few phone calls to chocolate manufacturers, it became obvious they needed to do things themselves, from scratch. It would be the only way to create something different. “We started learning how to make chocolate. We began practicing in our kitchens with massive blocks of chocolate,” says Maude. The pair also read every how-to book on the subject they could find, and Maude took a job at a chocolate factory.

With Maude working in the industry, their learning curve skyrocketed. “We had no idea chocolate was so complicated,” he explains. “We also tried to secure commercial kitchen space and eventually found a kitchen that would let us make our chocolate – only it had to be at night! Our first shift was 8 P.M. until 8 A.M., but we had our first 500 bars. Pretty soon we realized if we were going to be competitive we would need some new machines for wrapping the chocolate. So, a few weeks ago we launched our Kickstarter campaign for Cocoa Loco.”

The pair are proud of their current formulation of milk (35%) and dark (56%) chocolate bars. They offer Cocoa Nibbles, also in milk (35%) and dark (56%). Cocoa Loco chocolate is all-natural, with no hydrogenated fats or artificial sweetners/flavours.

Spreading the good word of gourmet chocolate to the masses is the future mission of Cocoa Loco. “We want to bring people premium quality chocolate in places that aren’t used to it, like some convenience stores that only have cheaper chocolate,” says Maude. “We hope to really bring the chocolate to local shops throughout New England this year.” Future products may include a fair trade line of chocolate, and a bar with nuts and berries in it.

We love the taste of Cocoa Nibbles. A friend at the Reel Chow kitchen said they’re like naked M&Ms, and this makes sense to us, keeping with the Cocoa Loco mandate of no unnecessary additives. You won’t find anything in an offering from Maude and Amato typically found in a heavily-processed product from a large multinational food conglomerate. There’s a delicateness to what we’ve sampled, and an honesty, too. We look forward to future treats from Cocoa Loco.

Cocoa Loco is available in a few Fairfield County, Connecticut locations. At this time they are working on several large distribution deals in order to reach a greater audience. You can order and learn more on Cocoa Loco’s site. Don’t miss the opportunity to get in on their Kickstarter campaign.

We’re very excited to have Reel Chow featured in the February issue of Westchester Magazine. Written by John Bruno Turiano, the article is a nice feature on Jenn, our craft service origins, and the kinds of gigs we do at Reel Chow for everyone from large corporate clients to intimate gourmet dinner parties in private homes.

Read a version of the story on the Westchester Magazine site, or pick up a copy of the publication to see a great shot of Jenn in action. We love technology, but there’s nothing like seeing things in print!

Here’s hoping we can deliver more content to a publication we’ve admired a long time. Thanks, Westchester Magazine!