Chef Melanie

Thursday, March 08, 2007

Go Jetsons with Yummy

Yummy is a kitchen community device. It connects the kitchen to the cooking network and food blogosphere. It recommends you a good lunch, according to your food supply, current diet and receipes from the web. Yummy is specially designed for the kitchen. No waste of space : it fits on the wall. It is designed to enhance standing interactions (fast and simple operations) in the kitchen.

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Friday, December 01, 2006

Nannette Conners - Owner Of Provisions in Pelham, NY

Left to right: Chef Wilson Rodriquez, Deborah Williams and Nannette Conners

Nannette Conners Now Is Sole Owner Of Provisions, Hires Full-time Chef

Provisions is now a full service catering company as well as a place to pick up “good food to go” for meals at homes, picnics or that quick sandwich and cookie.

Nannette Conners recently became the full owner of the Pelham business and has hired a full time chef—Wilson Rodriquez. With 20 years experience, Mr. Rodriquez lists these Manhattan restaurants among those where he worked: Arizona 206, China Grill and Sign of the Dove. He is a graduate of the Culinary Academy of New York and has extensive executive chef experience in Manhattan. He also ran his own catering service for ten years.

Savory dishes are the way he describes his specialites–adding intense flavors to the basics of chicken and meat entrées.

For take out meals, Provisions also has instituted a regular schedule of what Nannette calls “classic comfort food”for every day of the week—Flank Steak every Monday, Salmon on Tuesday, Meatloaf on Wednesday, Parmesan and Mustard Crusted Chicken on Thursday and Lobster Rolls on Friday.

Also, “homey” homemade desserts continue to be a specialty. Cupcakes and layer cakes are favorites, and a current seasonal best choice is apple crisp. Cookies include Chocolate Chip, Toffee and Cherry Chippers, Oatmeal and Peanut Butter.

PMHS students have also become regular customers for lunch. A sandwich, drink and cookie is offered at a special price.

Nannette opened Provisions in 2003 at 209 Wolfs Lane in Pelham with Elaine Fierman as her partner. Elaine decided to retire this past summer and even before Nannette could advertise for help, in the door walked Wilson Rodriquez. “He was a divine gift,” Nannette says.

Assisting Nannette and Wilson is Deborah Williams, who started at Provisions while still in high school and now is attending Westchester Community College. Also in the kitchen are Nabila Abdou and Nathayla Hassan, while Susan Cartelli and Roz Guido share cash register duties.

Provisions has a catering event planner, Trish Striano, who can arrange brunches, lunches or dinners for any size group and handle china, linen and chair rentals as well as hire waiters and waitresses.

Hostess gifts are also available at the store, displayed in floor to ceiling bookcases in the front. Gift ideas include jams, cookies and water with the Provisions label.

Although Nannette is busy every day in the kitchen and planning ahead for her business, she also is thankful for the time she had Elaine Fierman as a partner. “I am so grateful to have had two years working with Elaine,” she said.

Provisions is open every day except Sunday—until 7:30pm Monday through Friday and until 4:00pm on Saturday. Delivery service in the Pelhams is available if orders are placed before 5:00pm. The store telephone number is 738-6622.

Courtesy of The Pelham Weekly

Friday, October 20, 2006

Quiche Melanie

Quiche is the Alsatian word for pie, usually with a custard filling; it may have either sweet or savory flavoring. The most famous version is quiche lorraine, made with cheese, bacon and, sometimes, onion. *

1 pre-made 9” pie shell
4 eggs (whole)
1/2 pint of heavy cream
2 shallots – freshly chopped
2 tablespoons of butter
8 ounces of chopped mushrooms
1 tablespoon of parsley – freshly chopped
Freshly, grated nutmeg to taste
8 ounces of grated Gruyère cheese
Freshly ground pepper to taste

Pre-heat the oven to 350˚
Sprinkle shallots and mushrooms with salt and pepper.
Sauté shallots and mushrooms until cooked thoroughly, but not browned.
Set aside to cool.
Brush pre-shell with egg yolk mixed with 1 tablespoon of cold water.
Combine 4 eggs then add the heavy cream.
Heat grated cheese and mushroom mixture in pie shell.
Pour cream and egg mixture over all.
Place in a 350˚ oven for 45 minutes.
Remove from oven and let rest for 10 minutes.
Serve in slices and enjoy.

* Raichlen, Steven and Jacqueline de Liedekerke-Beaufort, La Varenne Glossary of French Cooking Terms. 1976. p. 24.