Chef Amanda Barresi's Personal Chef Services
Last night I had my brother, cousin, and her fiancé over for dinner. Jay and I made chile verde with pork shoulder served with flour tortillas, shredded lettuce, tomatoes, and sour cream. Sides of roasted guacamole, fonduta, Spanish rice, and refried beans. The company and dinner were both excellent. I’m such a lucky girl. Xoxoxo
Today we went to Cider Hill Farm to pick apples, eat warm apple cider donuts and get fresh pressed apple cider. Had to make Jewish apple cake after. Used a mix of tart apples. Recipe on Pinterest here.
Last night I had the privilege of cooking for team USA’s women’s ball hockey team while they are down in Tampa fighting for the gold at the Master’s World Ball Hockey Championship. They are 3 and 0 and will play the Canadian national team this Sunday for the championship. Last night’s menu consisted of Puerto Rican roast pork shoulder, tequila lime chicken, fresh corn and avocado salad, pasta salad (bachelorette party themed,) potato salad, rice and beans, grilled asparagus, peppers, onions, zucchini and summer squash.
This weekend was a great weekend of food, friends, adventure and relaxation. Went to Saint Anthony’s Feast in Boston’s North End with my father and boyfriend. It’s the last of many feasts in August. My dad and I introduced Jay to italian stuffed artichoke hearts. After the feast we headed to The Korean market. I picked up a few new ingredients shishamo fish, glass noodles and bubble tea tapioca. Jay grilled the fish at our friends house. These fish were filled with delicious roe that popped so nicely in your mouth. He finished them with a squeeze of fresh lemon juice and fresh chopped parsley.
The next day I was craving short ribs so we braised them with wine, mirepoix, garlic, tomato paste, rosemary, thyme, parsley. After they cooked for a few hours I chopped up the meat, Jay reduced the braising liquid and added a roux to thicken it up and we made a pie with carrots, roasted pearl onions, celery, and peas. He also made sour cream mashed potatoes to serve as a bed for the pie. Jay had asked me earlier in the week for an Oreo cheesecake so I made one for dessert covered in chocolate ganache.
Seared scallop with teriyaki sauce, minneola orange, chives
Heirloom tomato salad, mozzarella, arugula, basil, balsamic reduction, extra virgin olive oil
Chicken roulade stuffed with prosciutto, provolone and basil leaves on a bed of sautéed spinach, roasted fingerling potatoes and topped with a wild mushroom sauce
White cake cupcake with chocolate buttercream frosting