Tadik crusted Halibut...

So it's not actually tadik - that is a persian word for "bottom of the pot", but the concept is the same: thinly sliced potato brought to a crusty brown. In this case, it goes around the fish! I saw this on the Food Network (secrets of a restaurant chef) last night (thank you tevo). She took thinly sliced potato, arranged them on parchment to look like fish scales (overlapping and forming a rectangle), brushed them with this decadent infused oil (garlic, thyme, s & p, red pepper flakes, fennel seeds), then place the thick white filet of halibut over the potatoes and used the parchment to "wrap" the potato around the fish. A half hour in the fridge to firm it up and then into a hot, infused oil dosed frying pan where the potatoes crusted and the fish cooked through light and fluffy. This is going on the menu!

Garlic

I was lucky to get this great piece of advice from a vendor at the Farmer's Market last week. He sold me some shrimp that had been caught right off of Texas in the Gulf. We took a minute to discuss recipes and that led us to one of my favorite dishes - shrimp scampi. When we reviewed the classic recipe, he gave me a bit of advice that he said his mother gave him long ago in Vera Cruz, Mexico - put the whole peeled clove into the olive oil in the beginning, that way you don't loose any of that precious flavorful oil that gives the dish depth to the side of your knife or cutting board. So, I tried it. Into the hot oil went my whole cloves (I'm usually a smash and chopper) where they released their oil to perfume the base of the scampi. After they browned a bit I fished them out and then smashed and chopped them. It was one extra step but made a subtle difference in the end result. With the oil infused with garlic the entire dish had a sweet garlicky edge. I am also using this technique for my tomato sauce and any other dishes that require that fabulous ingredient!

A little about me...

I was born and raised in Connecticut and have had the pleasure of living in Mexico, Costa Rica, and Israel. I have worked with the Indigenous Maya of Chiapas Mexico, apprenticed with a Medicine Man, studied international law and human rights along side people from more than 40 countries with professors from some of the highest ranking higher education institutions from across the globe (from the US to Africa), I worked at the Baha'i World Centre for the Universal House of Justice, and then married my Persian husband and moved to Austin, Texas.

Throughout that whirlwind of a life which lasted through my 20's and started my 30's I was able to taste some extraordinary foods, eat with amazing people from all walks of life, and learn about the gorgeous diversity of this splendid planet. I treasure those lessons and wish everyone could see the beauty of the world the way I do, if even for a second. Food has been a staple throughout these experiences and still is today as we dine with our loved ones, spend long evening eating with friends, and savor the unequivical bbq of Texas.

I love this place and I love the fresh foods to be found here. Cooking was not my first dream, but is one of my passions. People eating good, healthy - but delicious food is another. I really believe that the time we spend at the table, alone pondering our day, with family learning about their days, or with friends recapping the time since we last saw each other is essential to our general well-being. If preparing food is stressful it takes away from the glorious gifts of dining. This is how "My Food Butler" came to be. I wanted to serve my community yet remain flexible as I take a break from my free flying life to settle in and start a family. This is one way I can give back, to give you all a break and serve your home with local organic foods so you don't have to.

I add the fresh flowers to the orders because a table with fresh flowers has an added bit of life and we can all benefit from that! It is with love that I prepare the food and deliver it to you, and it my hope that you are better able to enjoy your day with those foods around you - be it a warm dinner, a slice of toasty homemade bread, or a snappy green salad. I bid you good eating!

Tomato Sauce

I will never again buy red sauce in a jar. Seriously. I have finally mastered it - that elusive balance of savory and fresh, succulent and thick. It's so easy and gives you a relationship with your food. Add a few red pepper flakes to the oil as it heats, a clove (or 3) of garlic to sizzle in the pan as it releases it's oils to combine with the Olive oil in the pan. Scoop them out, mince and add to the chopped tomatoes before blending them into a smooth delicacy. Each step is designed to give flexibility to the maker - a little more spice, a little more oregano.

I have come to crave that sauce, as much for the process of bringing it into being as for the smell of it simmering gently on the stove throughout the day, or its bright flavors in my mouth coupled with pastas, chicken, fresh mozzarella... a sprinkling of fresh basil to complete the visual and add to the smells and flavors...