Bills Great Meal Personal Chef Service in Long Island – Offering healthy cooking for your dinner parties, birthday parties, holiday meals, low fat meals, kosher meals and provide cooking lessons, gift certificates, healthy meals, special dietary needs at your own home kitchen in Suffolk & Nassau County, the Hamptons, Easthampton, Southampton, Sag Harbor, Watermill, Westhampton, Cold Spring Harbor, Northport, Centerport and Mutton town.

Chef Bill McCabe
Personal Chef

Proud Member of American
Personal Chef Association

Apple Pie

January 26th, 2011 by Chef Bill

This recipe is a personal favorite that I have made for years. I hope you enjoy it!

6 or 7 green tart apples, peeled (preferably Granny Smith)
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup currants
1 tablespoon all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter, melted & cooled
1 9 inch deep dish pie shell

1/3 cup butter, room temperature
2/3 cup all purpose flour
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1/2 cup powdered sugar
1 to 2 tablespoons strained fresh lemon juice
Preheat oven to 350 degrees. Peel and slice enough apples 1/4-inch thick to make 6 cups. Toss in large bowl with lemon juice. Add sugars, currants, flour, spices and butter. Toss lightly to distribute evenly. Pile evenly into shell.
For topping: Dice butter into small cubes. Toss and mix in flour until mixture is crumbly. Gently mix in sugars and spices. Mound lightly over apples, covering top completely. Bake 60 minutes or until golden brown and bubbling. Remove pie from oven and allow it to cool.

For Glaze: Combine ingredients and mix until smooth. Drizzle over warm pie.
Cool completely before serving.

Serves 8.
Happy Baking!

Healthy Meals – 2011

January 3rd, 2011 by Chef Bill

Healthy Meals. – By: Long Island Personal Chef – Bill McCabe

House calls for Healthy Meals

Outsourcing our lives: Personal Chefs cater to a growing clientele — and not just the rich

Good intentions of eating healthy and staying fit often clash with the overbooked lifestyles many people lead. Therefore; some of those consumers “who want it all but still want to maintain their sanity” are turning to personal chefs.
Personal chefs have found a growing customer base not only among working couples with children but also single professionals on the run as well as people with dietary restrictions and seniors who want to remain independent.

Unlike the private chef, the personal chef will shop and prepare the week’s meals all in a day, leaving clients with special preparation instructions. The customer essentially is paying for a supply of meals made with fresh ingredients and none of the preservatives and nitrates of frozen dinners and take-out food, said Candy Wallace, founder and executive director of the American Personal Chef Association. Her organization estimates the number of personal chefs nationwide at 8,000.

“My clients are basically dual-income families who do not have time to shop or cook,” said Bill McCabe of Hauppauge-based Bills Great Meals. McCabe served as Houlihans Culinary Director and as General Manager for LongHorn Steakhouse.

Norman Haywood, a family practitioner who lives in Northport, warmed to the idea of a personal chef after comparing the price tag of frequently eating out against the cost of McCabe’s services. Haywood and his wife, Jeanette, a nurse who runs the busy practice with him, have a 25-year-old son attending SUNY Old Westbury and a 14-year-old daughter. They figured they were paying anywhere from $35 to $70 five to six times a week on eating out or ordering takeout. Now they spend between $450 and $525 for two weeks of McCabe’s personal chef services.

“We figured it was really cheaper than eating out, plus eating out became mundane,” Haywood said. “It was either Chinese or Italian. We were excited when Bill came with so many different ideas about so many different dishes.”