Super simple fritatta with a winning flavor combination.
Frittata with butternut squash, brussel sprouts and farmers cheese
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
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.
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
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!
Sean Patrick Gallagher
This past week I worked on the Benefiber campaign as a food stylist and wanted to share this awesome recipe from Chef Richard Blais!
No cook oatmeal is definitely a current trend. Soaking the oats overnight gives a great texture and velvety “risotto” consistency.
Below is the info provided by Facebook.com/benefiber
“This Raw Oatmeal “Risotto” recipe from Benefiber® spokesperson and winner of Bravo’s Top Chef All Stars, Richard Blais, will be sure to please even the pickiest of eaters! But don’t take our word for it, try this fiber filled dish for yourself.”
Raw Oatmeal “Risotto”
3 cups raw steel cut oats, divided in half
1/2 cup finely ground raw almonds
4 cups coconut milk or almond milk
3 cups water
¼ cup agave nectar, amber
¼ cup chopped Medjool dates
1 tsp cinnamon
2 tsp Benefiber® per serving
½ tsp vanilla extract
½ tsp sea salt
1. Grind or blend half the oats.
2. Combine with remaining oats and all ingredients and let sit overnight.
3. Mix the following morning and top with garnishes of your choosing.
4. Mix in a little water or milk if texture is too thick.
To garnish, use any combination of the following:
Delicious and healthy recipe 🙂
Chef Richard Blais on the Benefiber satellite media tour
Get your daily dose of fiber!!!
Chef Sean Gallagher
I had the chance to have a glass of 1959 Grands Echezeaux chateau lafite Rothschild at a private event with a client last month. All I can say is wow.
It was incredible. It had so much sediment we decanted it twice. After an hour of letting it breath it was smooth and had many layers of depth. Definitely a life experience for sure.
I’m so lucky to have so many amazing friends and colleagues working in the industry in some incredible roles. Today I stopped in to visit Rebecca Foxman, one of my favorite Chefs and best friends . Rebecca is the Chef of Valley Shepherd Creamery’s Meltkraft in Reading Terminal Market in Philadelphia. Meltkraft sells retail cheese all straight from the farm as well as selling, quite possibly, the most delicious grilled cheeses ever. Alongside gorgeous, fresh cheeses, they also sell farm-made Gelato made from both sheep and cows milk, and have an extensive olive bar.
Rebecca sources local ingredients and creates some of the best sandwiches I’ve ever had in my life. Stuffed with mac and cheese, or say brisket, or roast lamb! The combinations are incredible. All I can say is you have to check it out for yourself. I tasted their fresh mozzarella, that was literally made 5 minutes before I arrived. It was so fresh and creamy and the perfect “salt” from the brine its kept in. They’re doing big things in a small space in the back of Reading Terminal, next time you’re in town check it out!
READING TERMINAL MARKET
Valley Shepherd Creamery
51 N 12th street
PHILADELPHIA, PA 19107
Phone: (267) 639-3309
Chef Sean Gallagher
I’m incredibly lucky to live in NYC and be surrounded by such talent.
Greg Barone designed these lovely cards for me.
Check out Greg’s Work here!
Asian Style Shortribs with Jasmine Rice and Fried Shishito Peppers
A quick shot from a dinner for a private client earlier this month.
Grilled Ny strip, parsley pesto, grilled haricot verts with grilled peaches and toasted almonds, arugula salad, farro salad with feta, tomato, red onion, fines herbs and olive oil poached tomatoes = Summer in your mouth.
Sometimes you only have a short amount of time to get a meal together. If I am really in a pinch, I go for a simple pasta dish. There’s nothing better than homemade gnocchi, but when in doubt head out and buy the best quality prepared gnocchi you can. I love to boil the gnocchi and when they are soft, I sauté then in brown butter. What a difference it makes and elevates a very simple food. I recently topped some brown butter gnocchi with a very rustic ratatouille, made from farm fresh zucchini and summer squash, beautiful tomatoes and eggplant, garlic, onions, peppers, and oregano. Stewed together and finished with fresh grated parmesan and basil. The combination of brown butter and tomato based sauce is out of this world and I would recommend you try it with any pasta dish.
The BEST Mint Chocolate Chip Ice Cream
Van Leeuwen Artisan Ice Cream is the bees knees!
Check out one of their locations, the East Village is my fav.
48 1/2 E 7th St
New York, NY 10003
Neighborhood: East Village
(It is beach season though, so moderation is key!)
“Ice-cream is exquisite. What a pity it isn’t illegal.”