Category Archives: Blurb

A FAB Weekend

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Fab haus

Brightly adorned livingroom

 

About two months ago, one of my best friends Tom (who also does all my lovely photographer) – I’m going to plug Tom now.. not only because he’s a close friend, but an immensely talented photographer! Check him out! Tomtrocola.com - invited my partner and I away for Labor Day weekend. We agreed to the trip, an escape from the big city and a few days to catch up on a book or two and try to get rid of these dark circles.

This past weekend, we left the city along with a couple Manhattanites and embarked upstate to a town called Sparrowbush. We had obviously never heard of it, but braced ourselves for the two hour trip.

When we arrived, we were blown away by the 1960s rambler ranch, completely remodeled, and modernized. The outside planks coated in a stark dark slate grey paint, with large windows showing brightly decorated walls inside. We dragged our luggage up several flights of stairs and in through a sliding glass door to the first room of the house: the kitchen. Chalkboard paint coated walls, covered in obscure chalk written phrases, shiny-refinished rosewood cabinets, bright plumen bulbs hanging from tiny red colanders.. an outlandish yet cohesive room where retro meets modern and function meets style.

Chalk board kitchen

We were escorted downstairs to our room. Larger than any apartment we’ve had in New York City. The room was adorned with Eames chairs and couches, a large beautiful bed, floating blue side tables and bright prints dotting the walls. All the walls in the house were covered in bright prints from notable artists. Off of our room was a bathroom and a sliding door which led to a play room.

China and Taxidermy

Back up the stairs, to the right there was the living room with large vaulted ceilings, a retro 1960s bar with a copper top and rough hewn wooden stools, resurfaced with brightly colored upholstery. Down the hall were several more bedrooms, all delightfully decorated, as well as the master bedroom, which was larger than my first apartment in Massachusetts! All the details in this house were perfect. Chosen lovingly by someone far more talented than I at decorating. A gun case built into the fireplace now housed colored baseball bats. A retro buffet in the dining area was covered in brightly colored cake stands and ceramic doughnuts. Two large, red heart shaped chairs  flanked one another in the living room. This was a venerable fun house, every corner showed a new surprise. Outside was a large pool with gorgeous modern furniture adorning it.

Greg the pool boy :p

For those next three days I had the pleasure to cook all three meals for the group in this magical kitchen. I got to lay out in a heated pool all day and (attempt) to play volleyball.

Doughnuts anyone?

This was by far one of the most relaxing trips I’ve ever had. In a paradise of color. Not only was it solitude it was inspiring. The amount of thought that went into designing a place of this caliber has to be the same level as Willy Wonka designing the Wonka Bar. I left feeling like I had received the Golden Ticket and got a glimpse into the life of a style icon.

My boys

Thank you for listening to me blab on!

Poolside portrait

Enjoy the pictures, they’re all taken by Tom Trocola

Green skate

Cheers

They do!

fab.com

 

Sean Patrick Gallagher

Lemon Risotto Stuffed Swiss Chard

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Hello all! I had a delightful time doing a cooking demonstration at William-Sonoma this past Wednesday. It was a great turnout, and I really enjoyed speaking with the public. I prepared one of my favorite finger foods! Bite sized, lemon risotto stuffed swiss chard. This is a simple preparation, taking a standard risotto, stemming and blanching swiss chard leaves, rolling them up, pan sautéing them in butter, and deglazing with lemon.

Below is the recipe I have come to love! Enjoy!

Lemon Risotto Stuffed Swiss Chard  

2 cups Arborio rice

2 lemons, zested

2 cloves garlic, minced

1 sprigThyme, whole

1 shallot, minced

6-8 cups chicken stock

1 cup white wine

1 cup Currants

1/2 cup shaved pecorino

2 Tbsp freshly chopped parsley

1 stick butter

2 bunches swiss chard, cleaned

1 Tbsp olive oil

salt to taste

black pepper to taste

1) In a large pot with a lid, add 1/4 stick of butter and 1 T olive oil.

2) In a separate pot, heat your chicken stock.

3) Over medium heat, sweat your shallots and garlic, add your sprig of thyme to the pan.

4) Once your shallots are translucent, add your rice and toast it in the oil and butter.

5) Toast the rice over medium heat, stirring constantly, for 2 minutes.

6) Add your wine, and let it cook out for about 2 minutes.

7) Add one ladle of stock to the rice. Stir to combine.

8) Once the stock is absorbed into the rice, add another ladle.

9) Continue until the rice is cooked al dente – or still having a bite to it, remove thyme stem.

10) Remove from heat, add pecorino, currants, and 1/4 stick of butter. Stir to combine.

11) Taste the rice for seasoning, adjust as needed. Cool the risotto in an even layer in a baking dish, stir in chopped parsley as cooling.

12) Clean the swiss chard, using a knife remove the leaf from the stem.

13) Blanch stemmed swiss chard leaves in boiling water for 1 minute. Shock in ice water to stop cooking.

14) Cut leaves into 4×4 in squares.

15) Spoon two tablespoons of risotto into the leave, fold the sides in, and roll to close.

16) Keep rolling until you are out of filling. Should produce around 30 each.

17) When ready to serve, melt 1/2 a stick of butter in a large sauté pan. Place each stuffed swiss chard in the pan.

18) Lightly brown on both sides, squeeze the juice of a fresh lemon into the pan to create pan sauce.

19) Serve hot, and enjoy!

Cheers!

 

Sean Patrick Gallagher

 

 

 

Frozen Yogurt Protein Bars

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In our household there are about 10 containers of protein that sit atop our fridge. (The cabinet behind them is already full of them as well). Starting the day with a protein shake is something that I’ve learned early on from schooling and Nutrition courses, but also carried on through my day to day due to my partner. It’s seemed like a never ending search to find a protein powder that I enjoy. Most of the products I’ve tried are too chalky, or have an acrid-artificial taste. When I received my shipment of Grizzly Protein from Eat the Bar (ETB), I was thrilled.

Although blending up protein powder and water or milk is a great quick way to get your protein intake in the morning, the Chef in me needs more. It’s been 100 degrees everyday this week, and really influenced this recipe. I wanted to create something that was healthy and delicious and packed full of protein that I could take on the go in the morning. What I achieved was a delicious morning treat that was not only packed full of flavor but full of protein.

ETB Frozen Yogurt Protein Bars

2 level scoops ETB Ice Cream Sandwich

1/2 cup cold coffee, (I use whats leftover from that morning)

1 T cocoa powder

2 cups nonfat greek yogurt

1) Mix the protein and cocoa powder in with the coffee, whisking until combined. Make sure there are no lumps.

2) Mix in yogurt, stir to combine.

3) Fill a piping bag, or ziplock bag with the mix. You can snip off the end of a ziplock bag to achieve the same effect.

4)Pipe the mixture into 6 popsicle molds.

5)Freeze for at least 4 hours, preferably overnight, and enjoy!

You could easily add in chopped up fruit, chocolate, nuts. Anything you would like to add. These pops are great in the morning or post workout.

Eat The Bear is an American made protein powder, that focuses on providing a high quality, delicious product and a good price point. I am a big fan, and will be creating recipes including protein to promote healthy living.

ETB’s saying is “Some days you eat the bear, and some days the bear eats you.” Reminding us that we are in charge of our own lives and to ultimately take steps to better ourselves.

Take a moment to check out Eat The Bear and all their great products at ETBfit.com.

Cheers,

Sean Gallagher

 

Farm to Table: Quality vs. Convenience

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In my profession, I have the luxury of seeing into the lives of others. I get to sip the champagne, shine the silver, and line the tables with the finest linens and china. Although it isn’t every little boys dream, it has always been mine. I recently had the pleasure of spending the day on a client’s farm, picking, preparing, and serving some of the most beautiful vegetables I have ever had the pleasure to work with. There is something about walking through rows lined with bright-rainbow chard, picture perfect onions, and tiffany blue berries that makes my heart flutter.

This affair took place on the farmstead estate of my clients. A grand property with rolling hills along the Connecticut countryside. We strolled through the garden together pulling onions, garlic, and beets by their roots from the ground. We snipped chard, romaine, merlot greens, parsley, tarragon, and nasturtiums.  With a cart filled, we rolled into the pristine white kitchen and made a mess. Cleaning greens and filling the porcelain farm sinks with mud.

An hour later all the vegetables were prepped, and my delightful client left me to my own devices in the kitchen. For a Chef… I don’t know if it gets any better than this. Cutting onions that I handpicked only moments later. Peeling a russian breed of garlic; cloves the size of golfballs! Embracing the farm to table style, I crafted a menu around fresh-seasonal vegetables.

Over the next 5 hours I rushed around and prepared a fantastic feast. Here’s what I served:

Farm Dinner

Cheese Board

Hor d’ourves

Citrus marinated shrimp with herbed creme fraiche

Avocado chicken salad on corn tortilla rounds

 

Farm greens

 Fresh peas, merlot greens, roasted beets, feta, pancetta crisp, lemon dill dressing

Grilled Beef

New York Strip, au jus, roast fingerlings, zucchini gratin, smothered chard

 

Banana Tarte Tatin

Caramelized banana, pastry, vanilla gelato, cashew

 Banana Tarte Tatin

2 sheets frozen puff pastry

1 bunch bananas

1 cup dark brown sugar

1 cup white sugar

1/4 cup water

1/4 cup dark rum

1 stick butter

1/8 t vanilla extract

1/8 t ground cinnamon

1: In a small saucepan, add sugars and water. Bring to a boil, and cook until dark amber color stirring constantly.

2: Add butter in small pats, whisking in to combine.

3: Add rum, cinnamon, and vanilla.

4. Peel all bananas, slice in half longways. In a large rectangle baking dish, lay bananas down.

5: Pour caramel over the bananas evenly.

6: Place sheets of puff pastry over the top and press down tightly.

7: Bake in a 375º oven for 30 minutes, or until golden brown.

8: Let cool for 20 minutes, invert the pan so the bananas are on top.

10: Serve warm with whipped cream or ice cream.

This dessert is so simple, and absolutely delicious.

All in all it was a beautiful experience and definitely a life lesson for me. Living in New York City has taught me to sometimes choose a more convenient option, but there are far more quality options out there.. just takes a little more time to achieve. In the end, it is worth it.

Cheers!

Sean

Barclay Prime

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Barclay Prime: Posh Plates and Monster Steaks

Barclay Dining Room - Photo credit - Barclayprime.me

On a recent corporate dinner with my beau, I had the opportunity to have one of the best steaks I have ever eaten. A group of us ascended onto the stately-steakhouse, residing on the outline of Rittenhouse Square. The hostess walked us through a dimly lit hall; the walls lined floored to ceiling with dark mahogany wood. The dining room was reminiscent of a library in another time; dark wood alcoves were home to piles of books. Bright upholstery on the dining room chairs and banquets brought us back to this era, as did the food. Several bottles of red and white wine in, our first course was served.

I ordered the Gnocchi with Lamb Sausage. Fluffy pillows of potato and cheese doted the plate, while crisp rounds of homemade lamb sausage lay atop, all in a buttery herb sauce. This dish was decadent and very rich but not greasy or heavy. At it’s $17 price point, I believe it is overpriced for the portion.

Gnocchi with Lamb via iPhone

The menu at Barclay Prime is set up so you can order your meat, sides, and sauces all separate. I ordered a 28 day dry-aged Porterhouse steak and the table shared sides: Truffled mashed potatoes, broccoli rabe, and potato gratin. Right before the steak hit the table, the waitstaff brought a tray filled with different branded steak knives; Wustof, Global, and Shun just to name a few. I felt that this was a really interesting touch that was well received. The steak itself was perfectly cooked to a medium rare with a warm pink center, thick caramelized-char on the outside, was seasoning was on point. I couldn’t get enough of this huge steak! There wasn’t a part of this entree that wasn’t flawless. The only downside is the price point, the steak alone was $58, sides ranged from $9-14 each.  Although large prices are usually attached at steakhouses, I felt Barclay takes it a step too far.

28 day dry-aged Porterhouse steak via IPhone

If I wasn’t full enough, it was time for dessert! We each ordered a dessert and shared. I ordered the creme brûlée cake, and tasted the Peanut Butter Praline cake, and carrot cake as well. The creme brûlée cake was in one word GENIUS. There were layers of vanilla and chocolate mousse, devils food cake, and brûlée sugar at the top. The creamy, crunchy, chewy goodness of this dessert would please any palate. The other two desserts were both delicious but I think the creme brûlée cake was the best.

Creme Brûlée Cake via IPhone

Peanut Butter Praline via IPhone

Carrot Cake via IPhone

I love this place! If you have the expendable income I recommend you try it immediately, otherwise save it for a special occasion.

Cheers,

Chef Sean Gallagher

http://barclayprime.me/

237 S. 18th Street
Philadelphia, PA 19103
215.732.7560

Miel Patisserie

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Miel Patisserie: A delightful Parision experience in the heart of Philadelphia

Photo Credit - Mielpatisserie.com

Stumbling upon Miel Patisserie was happenstance for me. Enroute to Vetri, which is several blocks from my hotel (basically to review the menu and plot a visit) I realized that my hunger wasn’t going to wait. I stopped, looked around and noticed the beautiful stain glass windows of the patisserie, and their quaint oversize bumble bee door handles. I opened the door and was instantly surprised. There were people buzzing loudly, chatting and sipping lattes, poking away at petite pastries and nibbling on flaky-buttery croissants. The chalkboard behind the counter listed several sandwich options, some hot pressed and other cold items. I approached the counter, chatted with a lovely barista who sold me on a sandwich and a latte; I couldn’t resist a madeline as well.

I sat down at a small round table, in a parisian style-thatched chair and dipped the caramelized pastry into the luscious foam of my latte. The milk was frothed perfectly and the coffee, La Colombe, was rich and balanced. The madeline had great texture and chew to it and tasted fresh. The sandwich was the house special, The Meil. It consisted of grilled-marinated chicken, asparagus, brie, a hint of dijon mustard, and fresh tomatoes. The bread was nice and crunchy, the chicken was moist, the cheese was melted and hot. It was a winner.

The Miel

To finish this experience I ordered several macaroons, (which they actually make themselves!) they were all decadent and delicious.

Pina Colada and Coconut-Chocolate Macaroons

I am such a fan of Miel I have been here 4 times in the last two weeks. It is a tiny shop in the heart of Center City; they’re putting out high quality food with great service at a really good price point. For me, there is nothing better.

Pistachio, Fluer de Sel Caramel, Cranberry, and Pomegranate Macaroons

I hope you check it out!

 

Cheers,

Chef Sean

Philadelphia

mielpatisserie.com

204 South 17th Street, Philadelphia, PA 19103

Tel: 856-424-MIEL      Fax: 856-424-6721

Tel: 215-731-9191      Fax: 215-731-0778

Philadelphia: My NEW Foodie Frontier

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Image

This is Pan-Roasted Grouper with french lentils, pancetta lardons, and mustard greens @ The Oyster House

Over the last few years I have eaten a lot of food. Consequently this is just as evident in my waistline as it is my palate. Your palate is at its most basic form,  your perception of a meal. Your unique ability to dissect ingredients swirling in your mouth and detect the subtle nuances of seasoning, cooking preparation, and quality. For one to possess a discerning palate, they must have a scrupulous background in food.

Being brought up in restaurants, classically trained, and enhanced by hotels, catering, and fine dining; my palate has undeniably developed.

Within the past four years I have lived and worked in Connecticut, Massachusetts, New York, and now Philadelphia. In all of these locations, I have had incredible food experiences which have helped shape the Chef I am today. I didn’t have the opportunity to share these experiences then, and as a result I plan to do so moving forward in Philly.

Moving to Philadelphia has been a hectic, trying, and (For the most part!) exciting experience. There is one thing that is certain about Philly locals; they are huge foodies. They care about where their produce comes from, what preparations go into the meal, and who’s in the kitchen making it. Philly has an incredibly interesting food scene. There are small niche restaurants, dives, behemoth steak houses, oyster bars, food trucks, and farmers markets on every corner. All of this adding to my new adventure, a digression from my New York City food battle, and setting new sights in the city of brotherly love.

Using my discerning palate, I plan to eat my way through Philadelphia and share these personal experiences with you. The best and the worst of it.

 

 

Oyster House: Pan-Roasted Grouper with pancetta lardons, french lentils, and mustard greens

 

To start things off I want to talk about a revelation. Oyster House’s Pan-seared Grouper; First off, forgive me for my incoherent ramble, but I must tell you how deliciously moist this fish was, crisp skin, perfectly seasoned – letting the quality of the fish show. The combination of the flaky fish with the salted-chewy pancetta lardons, and the creamy french lentils, which on their own were a standout, really made for a quite memorable  meal. This was a very simple dish but had flawless seasoning and execution which made me realize I don’t eat enough fish out, most likely because its never cooked this well when ordered.

 

Try it out for yourself.

Cheers

 

Chef Sean Gallagher

http://oysterhousephilly.com/home.html

Oyster House

1516 Sansom St.

Philadelphia PA 19102

ph (215) 567-7683

fax (215) 567-1673

Chuck Hughes

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Chuck Hughes

I have cooked for about as long as I’ve been allowed to hold a knife and turn on a stove. Fueled by my passion and desire alone, I flung myself into the world of food. The path that took me from a wide-eyed boy  to a discerning Chef in New York City has been a challenging one, but needless to say.. food has inevitably changed my life forever.

The reason I started blogging at all was to put my thoughts of food out there for the public, and whether people read them or not, I was gonna still gonna write. Now having this blog for over a year and a half, I have realized that I started blogging to get through a really difficult time in my life.. and that it has.

A year ago I was living in Massachusetts and struggling financially, and feeling creatively stunted in life. I made a tough decision to leave my safe world behind and start a new life in New York City. Since then many things have changed but at the end of the day, food is still at the forefront and taking me on the adventure of my life.

And now for the reason of this post…

Tonight I discovered who Chuck Hughes is, and for that I am thankful. I have seen several commercials for “Chuck’s Night Off,” and thought to myself… great energy, good-looking, charismatic, food looks good.. great combination. Tonight though, I learned he is so much more than that, he is both a culinary genius and human.

Getting in tonight, I popped on the TV and on came the first episode of the new season of “The Next Food Network Star.” Glued to the TV I watched Chef Hughes along side Chef Chiarello create two beautiful dishes within a strict timeframe with even more limiting resources. They came in second place to Jeffery Zakarian (my favorite to win the season), but definitely showcased their talents.

Impressed and left with questions about who Chef Hughes was, I started Googling him. I learned he is Thirty-four years old and a recent “Star” Chef from Canada. A few moments later a “Chefography” of Chuck Hughes came on.. and then my admiration for him deepened. A true blue “guy’s guy,” the more I watched the more I became enthralled with Hughes. An honest man who rose through the ranks of the kitchen from his own determination and hard work, stumbling into a world of addiction but having the strength and conviction to admit the presence of a problem and asking for help. Garde Manger, the namesake of Chef Hughes crowning glory in Old Montreal is a beautiful restaurant, packed every night, preparing some of the best food in the old city. He is in every way the modern Chef. Brazen, determined, precise, not without faults, but driven to always learn more and better himself. He is my new inspiration and has reminded me what I set out to do, where I came from, and where I want to be.

At the end of the day Chef Hughes has accomplished many things but has also shown an immense amount of humility, and that even in this day and age with enough ambition, you can achieve your dreams and more.

Just a blurb. :)

Cheers,

S P G

Frittata, Glee, Curry, Dexter

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So yesterday was a day of relaxation. The first one… in a very long time!

I woke up and started cooking. I rummaged through the fridge, gathered what I had and got to work.

Fritatta

Pepper and Goat Cheese Frittata

Pepper and Goat Cheese Frittata

Serves 4    Prep time: 10 minutes Cook time: 20 minutes

1 jalapeno, minced

1 clove garlic, minced

1 small onion, sliced thin

1 yellow pepper, diced

1 red onion, diced

1 pinch smoked paprika

1 T kosher salt

2 grinds freshly ground black pepper

8 eggs

1/4 cup cream

1/4 cup grated parmesan

2 ounces goat cheese, crumbled

1 T butter

  • In a heavy bottom pan or cast-iron pan melt your butter and saute your onions.
  • Add your peppers and garlic, saute for 2 minutes until cooked
  • Whisk your eggs and cream together
  • Pour over your peppers, add grated cheese on top evenly
  • Dot the frittata with your goat cheese
  • place in a 400 degree oven for 20 minutes, or until cooked through and cheese is nicely browned
Serve hot out of the oven. I chose to serve it with warm buttered rolls, because EVERYTHING is better as a sandwich.
So after eating way too much frittata, Jamaal and I laid back and caught up on Glee.
We watched, Rumours which was wonderful and then Prom Queen, which was sad, inspiring, and hopeful.
We both love this show, and at times when it seems over the top, we remember these episodes which are full of quality story lines, the glee we love.
After this we both went to our gyms… and killed it! Getting back in shape for summer and loving every minute of it.
Once back we were starving so a trip to the grocery was in order. I decided to make a Thai inspired curry.
Curry

Red Curry with Quinoa

Thai Curry with Quinoa
Serves 6-8 Prep time: 10 minutes Cook time: 45 minutes
3 pounds boneless, skinless chicken thighs, large dice
1 jalapeno, small dice
1 large onion, large dice
1 red pepper, large dice
10 cloves garlic, whole
1/2 in piece ginger, grated
1 yellow pepper, large dice
1 head cauliflower, large florets
3 red skin potatoes, cut in large chunks
1/2 bunch cilantro, chopped
2 plum tomatoes, large dice
2 T red curry paste
2 can coconut milk
1 32 once can diced tomatoes
2 T chili paste
1 lime, juiced
3 T kosher salt
4 grinds freshly ground black pepper
  • In a large stock pot, on high heat, add 2 T oil and add your chicken thighs, browning them for several minutes.
  • Remove chicken and add all vegetables except tomatoes.
  • Cook for several minutes, add salt and pepper.
  • Next add your curry paste, coconut milk, canned tomatoes, and chili paste.
  • stir to combine and add chicken.
  • Bring to a simmer and add half your cilantro and lime.
  • Simmer for 30 minutes or until potato is cooked through and chicken is tender.
  • Add the rest of your lime and cilantro, and diced plum tomatoes.
  • Taste for seasoning and adjust if needed.
Quinoa
Serves 4 Prep time: 5 minutes Cook time: 10 minutes
1 cup quinoa
2 cups water
1 onion, minced
1 clove garlic, minced
1/2 jalapeno, minced
1 T olive oil
1 T chopped cilantro
  • Saute onion, garlic, jalapeno in oil
  • Season with salt and pepper
  • Add quinoa, and toast in oil for a minute
  • Add water and cook for 10 minutes at a boil till tender
  • finish with cilantro, lime
Serve your quinoa with your curry! It’s a great combination, very healthy and delicious.
We drank a bottle of framboise with the curry, and we picked up some naan at the organic grocery.
This dish is so delicious and the longer you let it cook the better it is.
After we engorged ourselves with DELICIOUS curry. We watched an episode of Dexter, then off to bed.
Perfect day. Couldn’t be happier. Try these recipes.
Email me with any questions at Chef.seangallagher@gmail.com
Best,
Sean Gallagher

Muffin Factory

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MUFFINS

Well i’m home.. sick in bed.. day two. So blogging it is! I wanted to share with you all some insight  into the daily grind at Dean and DeLuca.

Dean and DeLuca’s new muffin line is out! Check them out in Manhattan stores.

Delish Blueberry, Granola, Lemon Poppy seed, Chocolate Stout, Corn, and Doughnut muffins available.

If you’re in Manhattan, try one out!

I was able to work a bit on development and production of these muffins with the wonderfully talented Chef Gustaf Mabrouk, who designed and implemented this line as well as new cookies, bars, and now scones for the company.

Here are some shots of Kimberly Harstad and I working the morning muffin factory :P

Delish freshly baked muffins

Packing the muffins to be sent out

Kimberly Harstad

Kim hard at work

I hope you take a chance to try these muffins! Everyone has worked so hard on them.

Thank you!

Kim and I.. at 4am :)

Sincerely,

Sean Gallagher

Check out other articles at,

thegourmetfoodblog.deandeluca.com