Taste of Paris: Miznon

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11695902_844701115977_8803345370097266460_n.jpgThis past Summer I spent two months cooking for a private family abroad in France. It was my first time to France, and I arrived not speaking a word of the language and completely unaware of how life changing the experience was going to be for me.

About a month into my stay in France, I journeyed to Paris for five days. I took a beautiful train ride that cut from the coast of La Baule to the city of Paris.

When I arrived, a car took me to Ile Saint Louis, where I stayed in a stunning chateau. It had floor to ceiling windows that opened out to a large courtyard below and the quiet, quaint streets of the island.

I ventured out into the maze-like streets of Paris. I refused to buy a map, but discover the city of my dreams on my own. I memorized landmarks and navigated my way through the city.

My first day was overwhelming. Starving, I decided to walk through le Marais and find an authentic dining experience in Paris.

Everywhere I looked was filled with tourists. I walked through seemingly endless side streets and alleys until I came across a tiny storefront of a restaurant with patrons spilling out the windows and entryway. I knew I had to eat here. 11836827_844700831547_9000377625054051336_n.jpg

The smell coming through the door of the restaurant was amazing! It smelled of slowly cooked meat, char, and smoke. I pushed through the door and saw a room with fresh produce on wood shelves, big bowls of lemons and heads of cauliflower. The menu was scribbled on a chalkboard wall in bright colored chalk. The kitchen was completely open, and the cooks prepared the food right in front of you as you ordered. There was minimal seating, and the crowd was loud and joyous. It felt like I had entered someones home, like everyone there was family. 11796379_844701135937_8055135375021145522_n.jpg

I stood awkwardly- waiting for someone to wait on me, or take an order – it never happened. I felt so embarrassed, I almost left. Then I decided to step out of my comfort zone, and I plunged myself down at the counter bar, and sat next to a beautiful pregnant woman.

I sat a few minutes, and then pushed myself to talk with her. I nervously asked her if she spoke English, (which she did, thankfully), and then proceeded to ask her how to order. I then explained I was a NYC chef visiting Paris, and wanted to taste the best food the city had to offer. She explained to me that her husband owned the restaurant and that I was indeed in the right place for good food.

She brought her husband over, and the three of us spoke about middle eastern food, restaurants, New York, and Paris. It was one of those experiences you don’t forget, and then the Chef decided to order for me. 11846732_844700891427_8813675508574140144_n.jpg

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The man working the counter was a combination host, maître d, and comedian. He poured me some warm red wine on this balmy  95 degree day. The restaurant was open to the street, and the heat everywhere. My clothes clung tight and wet to my body. A runner brought over some fresh made pita with side dish of tahini with tomato water and spiced olive oil. I dipped the hot fresh pita into the cool spread, and it refreshed me. 11846620_844701190827_7939526496194403906_n.jpg

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11836825_844700991227_537711851019361455_n.jpgNext came out a fresh pita pocket stuffed with thinly sliced steak, fresh parsley, red onion, and tahini sauce. It was served with roasted green chiles on the side for spice. (They’re very spicy!)

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Next came out the most incredible boeuf bourguignon stuffed pita. The combination of french and Israeli flavors are absolutely delicious, and was the singularly most delicious and memorable thing I ate in all of France. At the same time, they brought out a whole roasted head of cauliflower. It was perfectly tender, roasted nicely with salt and oil. You cut off sections as you ate it, and it made for a perfect accompaniment to the meal.

11825810_844701016177_7969641697193079440_n.jpg11013217_844701056097_1822053214430203279_n.jpg11825795_844701066077_1189422550208118183_n.jpgI drank a few more glasses of wine, ate way too much food, and chatted with the owners. Before I left, I was treated to one last indulgence. Apple Tarte Tatin, stuffed in a pita. A classic french dessert, with an Israeli twist. It was so delicious, I’m not sure how it hasn’t blown up into a huge trend around the world. (Maybe it will now!) 🙂

11855844_844701210787_2959316317263413118_n.jpgIf you’re in Paris, and venture into le Marais, you must check out Miznon.

Miznon
Restaurant: Israeli-French Fusion
Address: 22 Rue des Ecouffes, 75004 Paris, France
 

Bon Appetit!
Sean Patrick Gallagher

Healthy Meals: Pan Roasted Cauliflower with Pinenuts, Currants, and Feta

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Delicious and quick vegetarian lunch or side dish

Delicious and quick vegetarian lunch or side dish

Pan roasted cauliflower with lemon, garlic, toasted pinenuts, currants, sumac, and feta

1 head Cauliflower, cut into florets

1/4 cup Olive oil

1 Lemon, zested and juiced

1 clove Garlic, thinly sliced

1/8 t Calabrian Chile flakes

2 T Pinenuts, toasted

2 T Currants

1/2 t Sumac

1/4 block Feta, crumbled

  • Heat saute pan on high heat.
  • Add oil and heat until almost smoking.
  • Add cauliflower florets to the pan and brown on one side, turn and brown on other sides.
  • Add garlic, salt and pepper
  • Add chile flakes.
  • Continue to cook until cauliflower starts to soften.
  • Add pinenuts and currants.
  • Add lemon juice and zest.
  • When the cauliflower is tender, add the sumac and feta.
  • Toss to combine.

This makes a great side dish or main dish for lunch. If you omit the feta it is still delicious and makes this vegan. The combination of lemon, garlic, chile, and sumac is delicious. I hope that you try this easy and delicious dish!

Happy Eating

Chef Sean Gallagher

Monday Craving: Lobster Roll

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This summer I spent a week in Provincetown, MA with a couple of my closest friends, Tom and Greg. We stayed in a cabin on the beach that Tom’s family has been staying in for 25 plus years. It was my first time in P-town, and it blew my expectations out of the water. The drive up to Massachusetts was tiring but along the way we stopped at the Cape Cod Chip Factory and Cape Cod Beer. One of the most memorable moments of the trip was as we were pulling into town we stopped at a little place called PJ’s Restaurant for a mouthwatering lobster roll.

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The lobster roll consisted of a split top bun, toasted with butter, covered in large chunks of lobster meat, coated in thick melted butter, a touch of salt, and lemon. It was HEAVEN. I personally do not eat mayonnaise so a lobster roll with butter is the king for me. This decadent roll didn’t last very long, but I am still thinking about months later and that’s my Monday Craving.

We took a tour of the Cape Cod chip factory

We took a tour of the Cape Cod chip factory

This delicious blonde ale was picked up at the Cape Cod Beer factory

This delicious blonde ale was picked up at the Cape Cod Beer factory

Beautiful sunset at the cabins

Beautiful sunset at the cabins

Drinking some white wine on the beach

Drinking some white wine on the beach

Me during a wine tasting at Truro Vineyards

Me during a wine tasting at Truro Vineyards

Walking the jetty in Cape Cod

Walking the jetty in Cape Cod

A quaint jam and jelly shop on the way out of town. I bought jams for to bring home to my family

A quaint jam and jelly shop on the way out of town. I bought jams for to bring home to my family

A shot from the sunset cruise we went on. It was the most beautiful

A shot from the sunset cruise we went on. It was the most beautiful

Gorgeous sunset

Gorgeous sunset

Happy Eating

Chef Sean Gallagher

Simply Entertaining: Sailing NYC

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About a month ago I was asked to go sailing with my best friend, an extremely talented Pastry Chef friend, Kim. Kim asked me to join her on the sailboat of a French chocolatier she does business with. It was a bit last minute, but I knew I wanted to throw something together to entertain. Last minute entertaining doesn’t mean that you can’t pull off something impressive. I keep most items on hand, such as dried fruits and nuts. I pick up fresh fruits, fresh bread, and hand select cheeses from local cheese shops. My favorite spots in NYC are Murray’s Cheeses, the cheese counter at Fairway, and the selection at Beecher’s Cheeses.

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A cheese board is the simplest way to entertain. It’s nearly effortless, and just requires some simple planning. If you are unfamiliar with cheeses, always ask your local cheese monger for some tips or recommendations. They are always happy to share their knowledge and have the best insight into what is at its peak.

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Cheese Board

4-6 Cheeses, preferably

I prefer to have a combination of soft, hard, and semi-hard cheeses. Always a goat cheese, cheddar, a ,washed rind type cheese, such as a Camembert, and a blue.

Perhaps my favorite cheese ever is Winnimere from the Cellars at Jasper Hill in northern Vermont. Winnimere has a pudding-like filling encased in a layer of spruce bark, and can be purchased at Murray’s Cheeses.

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1-2 types fresh fruit

Fresh fruit makes a cheese board. Crisp, tart apples and juicy, sweet grapes make a perfect compliment to cut through rich cheeses.

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1-2 types dried fruit

Dried fruit adds a wonderful texture and sweetness to a cheese board.  I like to go to the bulk section of the grocery and pick out 2-4 ounces of dried figs, dried pears, and dried apricots.

1-2 types of nuts

I always keep nuts on hand. I store pistachios, almonds, hazelnuts, and walnuts in the freezer. They last longer and I pull only what I need. Be sure to toast any nuts before putting them on a cheese board. That toasted, nutty flavor will pair well with any cheese.

2-4 types of breads/crackers

A fresh, crunchy french baguette is a must. I also like seeded breads and whole grain. Having several types of crackers gives options for different cheeses as well. I like long, thin flat-bread crackers and John Wm. Macy’s Cheese Sticks.

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1-2 types of jams, jellies, honey

A jam or jelly of sorts is a great addition to a cheese board. Floral honey and honeycomb also compliment the board well. I love local jams and today, I used a Blackberry jam from a little Jelly Stand in Provincetown, Mass.

Cocktail time!

If the party warrants it, it is always a lovely to serve a special beverage. A specialty cocktail is not only impressive, but a very fun way to start the festivities. I love to start a party with a sparkling beverage or aperitif, to whet the palette and open your appetite.  One of the simplest, and most delicious combination is champagne or sparkling wine topped with elderflower liquor. St. Germain is an elderflower liquor, it pairs beautifully with sparkling wine or mixed into cocktails. Any sort of sparkling wine will work for this cocktail; Cava, Prosecco, or Champagne. You don’t have to buy anything pricey but stay away from the really cheap stuff, it’s filled with sugars and additives and will give you a headache. Just a few raspberries to pop in for a hint of color and something to nosh on at the bottom of the glass.

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The Humming Bird

6 oz of Champagne

2 oz of St. Germain

2 Raspberries

  • Place 2 raspberries in a glass, pour champagne, top with St. Germain

Cocktail Glassware:

Typically a sparkling beverage is served in a flute or tulip glass. I don’t believe this always has to be the case, it certainly depends on the crowd. Having champagne flutes on a sailboat isn’t ideal. I have these little blue tumblers I got in Provincetown at an Army-Navy store, 2 for $1. I love the look of them, and they are so inexpensive that I not afraid to bring them along with me for entertaining.

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Entertaining Extras:

Cocktail napkins

I always have basic white cocktail napkins on hand, but I also recently started to keeping fun patterned and typography napkins as well. Bring something fun that matches the mood of the event.

Plates

I love lightweight disposable bamboo plates in fun shapes. I found these rectangles plates at JB Prince, which is my Chef secret. They have EVERYTHING you ever need to entertain properly or cook like a 5 Star Chef.

Cheese forks, knives

Keep a variety of cheese knives on hand. Harder cheeses require a sharper knife or pick, and softer cheeses need a spreader. Crate and Barrel and Sur la Table have awesome options for cheese knives.

Cheese boards/Dishes

Slate, wood, and porcelain make excellent cheese boards. Thick cut wood from J.K Adams or a beautiful platter from Revol make perfect cheese board options.

Paring Knife, Bread Knife, Wine Key, Offset Spatula

Remember to bring items to make it happen. A paring knife, bread knife, wine key, and small offset spatula will be needed to make it all happen. Make sure you have a small cutting board to work with as well. Ziplock bags and paper towels to clean up and wrap left over cheese in.

Sail Away

With a small amount of planning, and a bit of time, you can pull off an impressive spread. This combo can be used for small gatherings or for a housewarming party. Remember to always add your own flair when entertaining, make it memorable and plan ahead so you can enjoy the party yourself.

Happy Entertaining!

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Cheers
Chef Sean Patrick Gallagher

Hazlenut Chia Seed Pudding with Berries, Apples, and PALEOKRUNCH Grainless Granola

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Hazelnut Chia Seed Pudding

                                                         Hazelnut Chia Seed Pudding (Photo Credit Jack O’brien)

 

Hazelnut Chia Seed Pudding

1/2 Cup Chia Seeds

2 Cups Hazelnut Milk

2 Tablespoons Honey or Agave

1/2 Teaspoon ground Cinnamon

1 Granny smith apple, diced

1/2 pint Strawberries, sliced

1/2 cup PALEO KRUNCH Grainless Granola

  • Blend together hazelnut milk, honey, and cinnamon with a pinch of salt
  • Whisk in chia seeds until combined
  • Place in the fridge and let the chia seeds absorb all the liquid
  • Let sit at least 1 hour, and it can easily be made the night before.
  • Top with diced fruit and Paleo Krunch Grainless Granola

 

Paleo Krunch is a gluten free product that I use for breakfast or as a snack. It’s a great alternative and works perfect in this Paleo/Gluten-free/Dairy-free breakfast or dessert dish.

 

 

 

Happy Eating!

 

-Chef Sean Patrick Gallagher

Home Grown Meal: Avocado Smoothie

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A powerful way to start your day or enjoy as I did, post workout. Packed with flavor and with a silky smooth texture. This is one of my favorite ways to get a quick and healthy snack/meal in.

This smoothie is super savory and is great for lunchtime.

 

 Avocado Smoothie 


Powerful green smoothie to start your day

                  Powerful green smoothie to start your day

1 each, ripe Avocado

1 stalk Celery, large chunks

1/4 English cucumber, large chunks

1 handful Kale, stemmed and torn in large pieces

1 1/2 cups Almond Milk, Unsweetened

Optional: 1 teaspoon raw honey

 

  • Make sure all veggies are scrubbed and clean
  • Remove pit from avocado and meat from the skin
  • Fill blender with kale, celery, cucumber, Almond milk, and avocado
  • Blend smooth: I used a Nutribullet and it works beautifully.

 

This smoothie would also be great with the addition of Flax seeds, Nut and Seed butters, Chia Seeds, Nuts, more veggies and also fruits.

 

Enjoy!

-Chef Sean Patrick Gallagher

#365healthyliving

Home-Grown Meal: Chicken Scarpiello

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I spent the last few days in Connecticut with my lovely family cooking, eating, and catching up. It was so much fun and my father wanted to spend some time cooking together. He had seen a Chef on TV make Chicken Scarpiello and he wanted to try it out. My Aunt Nancy makes a delicious Chicken Scarpiello, so rich and so spicy, its incredible! I wanted to make a version that was a little less fatty and eliminate the use of flour. I removed the chicken skin and fat from the dish and used cornstarch to coat the chicken in place of flour. The result was a less greasy dish with a very clean tasting flavor. It was absolutely delicious and spoke for itself. This is bound to be a new family favorite and I hope you try it out! It seems like a lot of work, but it was actually very quick and easy. It was so much fun cooking with my father and eating with the family. (Sorry for such low quality photos! Didn’t think I’d be sharing this post but have had so many people ask for the recipe!!!!) 🙂

 

Chicken Scarpiello

8-12 skinless, bone-in chicken pieces, thigh, legs, breast

6-8 hot Italian sausage links

Salt and freshly ground pepper

Cornstarch for coating

1/2 cup olive oil

10 garlic cloves, sliced paper thin

Fresh oregano, leaves picked

2 cups chicken stock

2 cups dry white wine

3 red bell peppers, sliced thin lengthwise

2 Spanish onions, sliced paper thin

8 oz hot cherry peppers in liquid

Optional: Sliced cremini mushrooms

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  • Remove all skin from chicken pieces and remove any cartilage and fat
  • Caramelize onions until nice and brown, add peppers and garlic at the end and cook until just softened
  • Cook mushrooms on high separately and cook until browned
  • Roast hot Italian sausages until browned evenly and cooked though
  • Once the sausages are cooked and cooled, slice into pieces
  • Get a saute pan hot, add oil
  • Dip each chicken piece in seasoned cornstarch and coat evenly. Shake off excess
  • Place into hot oil and continue to do so until each piece is coated and browned on both sides
  • Remove chicken pieces and place in baking dishes
  • Remove oil from the pan and add white wine and chicken stock, cook on high for several minutes to cook out raw wine flavor
  • Scatter caramelized onions, garlic, peppers, hot peppers, picked oregano leaves, and mushrooms over chicken
  • Place pieces of sausage throughout the pan evenly
  • Season everything with salt and pepper
  • Pour wine and chicken stock mix over everything evenly
  • Cover pan with foil and bake at 375 degrees for 45 minutes covered
  • Remove foil and bake for another 30 minutes at 400 degrees to brown everything
  • Remove and enjoy!

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You can eat this with rice, spaghetti squash, or roasted potatoes. If you eat pasta you can enjoy it with that as well. 🙂

 

Sunday Frittata

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Sunday Frittata

Super simple fritatta with a winning flavor combination.

Frittata with butternut squash, brussel sprouts and farmers cheese

6 eggs
3 oz farmers cheese
1/2 cup roasted butternut squash, diced
1/2 cup roasted brussel sprouts, halved
2 oz crispy pancetta, drained
salt & pepper to taste
fresh herbs for garnish

Easy breezy

Cheers

Chef Sean

#Chef Approved – “Sweet Sunshine Sauce”

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Hello all! I wanted to share a product I have come to love, “Sweet Sunshine Sauces.”

“Sweet Sunshine” is an award winning line of gourmet sauces. They have six flavors that are all natural, vegan, gluten, preservative, extract, and fat free. They work as condiments, glazes, or as a delicious finishing sauce.”

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Sweet Sauce

An ancho chile based sauce, this is the most mild of them all. It’s great as a dipping sauce or used as a marinade.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Warm Sauce

Habanero and Cayenne based sauce, it has a great smokiness and chile flavor.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Roasted Shallot & Garlic

My favorite of the line, it’s the same as the “Warm” sauce but blended with caramelized shallots and garlic. It’s has the richest flavor, in my opinion.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Jamaican Jerk

This sauce is hot and has so much going on. Jerk seasoning from St. Ann, Jamaica, W.I. as well as scotch bonnet peppers and scallions. It’s a very flavorful sauce. I used it as a marinade for chicken thighs along with honey for added sweetness and it was delicious. So hot it made me sweat.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Hot Sauce

A blend of ancho and Red Savina Habanero chilies. This sauces is FIERY. Perfect for the person in your life that likes the burn!

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Atomic Sauce

This sauce is crazy hot as it’s name might lead you to believe. A few drops on top of braised meats or on Tex-mex food is all you need to ignite your mouth. Too intense to cook with in my opinion, this one is for the real pepper-heads out there.

I chose my favorite sauce to make a recipe with. I loved the flavor of the Roasted Shallot & Garlic sauce so I developed this lean- healthy meatloaf recipe. The granny smith apple and currants add sweetness while the pine nuts give some needed fat and flavor. The Sweet Sunshine “Roasted Shallot & Garlic” Sauce shines in this dish and comes through with a great spice level. This meatloaf would be perfect over a bed of fresh lettuces or with some cauliflower couscous or sweet potato puree.

Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

1.5 pounds ground turkey breast (You can also use ground turkey thigh, for more richness)

1 teaspoon chopped fresh thyme

1/2 white onion, minced

1 granny smith apple, small dice

4 cloves garlic, minced

1/4 cup toasted pine nuts

1/4 cup currants

2 T finely ground almond meal

1 large egg, beaten

3 T Ketchup, divided

1/2 cup Sweet Sunshine Roasted Shallot & Garlic Sauce, divided

1/2 t kosher salt

Freshly cracked black pepper

Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

  • In a skillet, cook onions until caramelized, add garlic, thyme, and apples.
  • Continue to cook until the apples have begun to caramelize. Remove from heat and allow to cool.
  • Stir in toasted pine nuts and currants.
  • In a bowl mix together egg, 1/2 of the Sweet Sunshine Roasted Shallot & Garlic Sauce, 2 T ketchup, salt & pepper, and almond meal.
  • Mix turkey meat into sauce mixture, when combined add sauteed apple mixture.
  • In bottom of a loaf pan, add the remaining Sweet Sunshine Roasted Shallot & Garlic Sauce and the remaining ketchup, mix to combine.
  • Pack the meatloaf mix on top of the sauce, pat to make sure there’s no air pocket.
  • Bake at 375º for 45 minutes. Insert a knife to make sure that the loaf is cooked all the way through.
  • Allow to cool for 5 minutes and invert. The sauce will be caramelized on top.
  • Allow 5-10 minutes for the meatloaf to redistribute its juices and then you can slice to eat.
Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

For more information about Sweet Sunshine and ordering info:

Website: Sweetsunshine.com

Telephone: (860) 567-3529

One 10oz bottle runs for $6.99. It really is a great product and different kind of condiment for sandwiches, wraps, marinades for different proteins, dips, and burgers. You should definitely check it out, because it is #ChefApproved.

Cheers

Chef Sean Patrick Gallagher

Quick and Easy: Green Shake

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Quick and Easy: Green Shake

One of my favorite things to make either in the morning or for a boost throughout the day is a shake. Blending together fresh ingredients gives me a nutritious and filling snack/meal.

My favorite Green Shake is inspired by my dear friend Margaret Lunetta who turned me on to the Paleo lifestyle.

Here is a modification of Margaret’s delicious shake.

Green Shake:

2 Bananas, peeled and cut in chunks
2 large handfuls of washed Spinach
2 heaping tablespoons of Cashew butter
1/2 cup Almond milk
1 teaspoon raw honey

Preperation

Blend smooth, with ice if you prefer. If you like it thinner you can add more almond milk.

The flavor of this drink is intoxicating and I love to have it several days a week. It gives me a boost of energy and satisfies hunger.

Hope you enjoy this quick post/recipe!

Cheers

Sean Patrick Gallagher