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


“Eating Healthier by Reducing Your Pesticide Consumption”

October 28th, 2013 by Chef Bill

Everyone is interested in eating healthier, but where do we start? One of the easiest things to do is to reduce our consumption of food that is known have the highest concentration of farm pesticides. The USDA publishes a list every year which has come to be known as the “dirty dozen”. Here are 12 of the most highly pesticide treated fruits and vegetables:
Apples, celery, cherry tomatoes, cucumbers, grapes, hot peppers, nectarines, peaches, potatoes, spinach, strawberries, sweet bell peppers, kale/collard greens and zucchini.
If you’re sharp enough, you’ve noticed that this list totals 14 fruits and vegetables. That’s because the rating organizations have included a “plus” category for the kale/collards and zucchini. This plus category includes domestically grown summer squash and leafy greens, specifically kale and collards. While they didn’t make the top 12, they were found to be commonly contaminated with pesticides that are exceptionally toxic to the nervous system, including organochlorine, which has been banned for home use and withdrawn for many agricultural uses, but is still applied to certain commercial crops.
Use this list as a starting point for your diet. If you regularly eat these foods, try and buy organic or at a minimum, make sure you wash these fruits and vegetables very well prior to eating or serving them to your family.
Healthy Eating,
Chef Bill
Long Island Personal Chef

Roast Turkey with Apples and Cider Sauce

October 3rd, 2013 by Chef Bill

Ingredients

• 1 (3 pound, boneless) turkey roast
• 1 tablespoon olive oil
• 2 teaspoons unsalted butter
• 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
• 1 cup low-sodium fat-free chicken broth
• 2/3 cup unfiltered apple cider
• 1/2 teaspoon arrowroot (cornstarch)
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation
Preheat oven to 375°F.
Rub Turkey with olive oil and place skin side up on a rack in roasting pan. Combine seasonings; sprinkle over roast. Bake at 375 degrees, (45 to 60 minutes) or until meat thermometer reads 165 degrees.
Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, melt butter in skillet over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, and then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.

Cut meat into 1/4-inch-thick slices and serve topped with apples and sauce.

Happy Eating!