Welcome to My Food Butler - a local service created for your convenience. This is my blog - where I dish on my journey to business. Here's a little about us:

We will prepare your meals for you, stock them in your fridge, and include easy to execute instructions for re-heating. All the convenience of "ready-made" food - without the preservatives, additives, and unknowns. My Food Butler uses the freshest and most local ingredients possible and the food prepared with these ingredients is filled with the goodness of homemade.

Each month a menu is posted, from which you can order for the weekly deliveries. If you can pick out the entire month at once - great! If you prefer to order on a week-by-week basis - great! It's your service and is meant to make at least one part of your life simpler.

Menus for each week will consist of 4-5 entree type of dishes, sides, soup, salads, sandwich stuffers (or salad toppers), fresh baked bread of the week, a couple of a la carte items, organic fresh baby food for the mom and dads out there, and dessert. We have addressed the growing diversity of tastes by making each dish vegetarian optional. You order per serving and can specify which dishes should or shouldn't include local organic humanely raised meats. Once you choose your preferences you simply fax over an order form or send us an email. Early the following week we will bring your food right to you - at home (to you or a cooler) or at the office.

My Food Butler is my new baby and a fabulous alternative to the restaurant business I almost dove into. Happily I've changed direction and while I'm ready ready ready I'm also open to feedback and any fabulous ideas. The key for me is to be flexible, readily able to give you what you want. It is after all, your Food Butler.

We should be in full swing in the next few weeks - I can't wait! I have been perusing the farmer's markets, meeting local vendors, and getting together some fabulous recipes. My kitchen is humming as I bake bread, wring fresh pasta through it's machine, and try all sorts of new recipes. I'll keep you posted!

Wednesday, April 28, 2010

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!
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