Chef wannabe

Fried juicy dumplings. Soooo good - Taken in Shanghai

We were just notifies that FeedMe was selected to be 1 of 5 groups to go on the final of the “Pitch Competition”, organized by Columbia Venture Community (CVC). We will present tomorrow in front of members of this community and potential investors from the NY area.

Since we are working hard to launch FeedMe in NY very soon, it is a great opportunity to get some exposure, and spread the word of FeedMe in the big city :)

Oh, and if you are interested in out pitch, here it is:

How often do you eat in restaurants? Don’t you feel you had enough of it?

Well, I guess you do, and I’ll bet you even tried to do something about it, like cooking at home. But you might found out that it is a pretty hard task…. It is time consuming and expensive. Additionally,  you might not get the taste you had wished for…

But, there are thousands of amazing chefs and talented cooks around you. They love to cook and enjoy sharing their talent and make other people happy, and they do it almost every day. At their home.

How about getting an opportunity to enjoy their creations, and eat real healthy and nutritious home cooked meal?

FeedMe will enable you to do just that!

FeedMe is online marketplace for home-cooked meals. It provides a platform to connect YOU, who want to eat quality home-cooked meals with talented chefs who love cooking. Additionally, FeedMe™ provides an opportunity for these chefs to profit from their meals as well as an avenue for them to receive helpful feedback from consumers. 

The service is already live in Philadelphia, where we sold hundreds of meals already, and will be introduced in NY in the coming months.

Wish us luck :)

—
FeedMe team

When we’ve just started FeedMe, I knew that no matter where this venture takes me, one think is certain - I am going to eat like a king… which turned out to be true. But little did I know, that it will open a door to a secret world which I had no idea exist… the world of secret dinning.

Last week my wife surprised me and took me to Bohemian - a fusion Japanese restaurant in Noho, NY. As it turns out, one can’t go there or reserve a sit, even if he ask very politely, unless he knows someone who visited there before. In our case, my wife emailed the restaurant and mentioned our affiliation with FeedMe and my upcoming birthday. Kimi, the hospitality girl liked the idea, but only after she got proofs that I actually own the service, sent us an invitation… Now this is not an ordinary confirmation. We received a list of instruction, including the real address of the restaurant, a phone which we have to call when we are outside of the building, and specific instructions regarding timing… 

Sure enough we got to the place right on time. The restaurant is located inside the entrence of an ordinary building. If you look at the front of the building, you will find nothing that suggest the existence of this place. The restaurant itself is very small, although specious and yet cosy.

You probably can tell by now that all this secrecy made us very excited about this dinner. And we weren’t disappointed. The food was fantastic (as I think the following imaged will tell), but it is the atmosphere and the hospitality that made it such a great evening. Our waiter knew all about us, and FeedMe (did I mention the due-diligence prior to approving our reservation…?), and of course he remembered that it is my birthday (thank you!). And after dinner, we even had a private tour in the kitchen. 

I’m not a food expert, so you beter take a glance of the pictures to get the culinary aspect of this story, rather than me trying to describe tastes and flavors… Oh, and I’m sorry, but my phone didn’t make it to the main course… 

And now, let the search for more places like that begin! do you know other secret location? share it with us in the comments!

cauliflower pickles (nice)

Shiitake mushrooms salad (delicious)

Short rib sashimi (divine)

Bohemian fried potatoes (unique)

Sashimi over rice (love it!)

feedmehq:

Do you smell something? That’s the cooking that our members preparing to our next meeting! If you feel like sharing your cooking talent and try some of their creations, join us to this dinner party on Wednesday, August 17th, 7pm at the Ritz Residence, which is located at 1414 S Penn Square, Philadelphia. See you!

feedmehq:

Hello FeedMe fans,
We hope that you’re having a nice summer. We want to share with you what we have been up to in the last couple of months. We worked harder than ever to make many improvements and add a lot of new features. Just to give you a sense of what we are working on, here is a short list…

feedmehq:

Over the last few weeks, many of you asked for an easy way to know what our cooks are planning to cook. You’ve suggested, we deliver. To make your experience with FeedMe better and easier, we are introducing a new service - FeedMe weekly menu. Every week, we will send menu with the list of meals our cooks planning to offer that week. This way you’ll be able to plan ahead you’re your meals in advance.

To get our weekly menus, sign-up to our mailing list.

This is actually a dish that I’ve just started to experiment with few weeks ago, when I started to cook in FeedMe. It is inspired by Chef Haim Cohen, one of the best chefs in Israel. For some reasons, it never tried Siniya, as it didn’t seem appealing to me (try to search for imaged of this dish and you’ll understand what I mean). However, every recipe by Chef Cohen that I tried turned out to be so good, that I decided to try this one as well. 

By now you probably asking yourself what the hell is Siniya. Well, it’s a very casual Mediterranean dish (Palestinian, to be specific). It is a mix of chopped beef and lamb meat, covered with tahini souse and cooked in the oven. Now, don’t feel bad if it doesn’t seam so good. As I mentioned, it took me more than 30 years to even taste it… but bear with me here. I promise that you will be very surprise!

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Sounds like incredible recipe… must try it soon…

goddessofscrumptiousness:

ROASTED CHICKEN BREASTS WITH CREAMY THYME GRAVY

I know for a fact that chicken is the best safety net any cook can rely on without the least bit of stress. 

I believe that chicken is the best friend of frugal gourmets as well as home cooks because this main protein is always reasonably priced, it is always available everywhere and there are hundreds of scrumptious dishes one can come up in their very own kitchen. I mean, can there be anything more simple, yet so satisfyingly good than a salt and pepper fried chicken? … Yes, I thought so too!

These Roasted Chicken Breasts with Creamy Thyme Gravy dish only took me 35 minutes to prepare and cook. It was the result of one of my “composed panic” attacks as I went on overtime editing my photos and became oblivious of the time. It dawned on me that I only had an hour to cook lunch. So instead of using a whole chicken, I decided to use 2 whole chicken breasts with the skins on.

I am very happy with this dish because I kinda practically cheated off from the whole concept of a proper roast chicken. I ended up with something that is very easy to whip up yet tastes exactly like the original thing minus the bones. And the Creamy Thyme Gravy was indeed a proper gravy… it was creamy, thymy and chickeny! So need I say more? :)

Ingredients:

2 whole (deboned) chicken breasts

2 tablespoons GARLIC AND PAPRIKA SPICE RUB

2 tablespoons light olive oil (for pan searing)

For the Creamy Thyme Gravy:

1/4 cup jus or drippings (from the roasted chicken breasts)

2 tablespoons powdered chicken soup mix, dissolved in 1 cup room temperature water

2 tablespoons cream

1/8 teaspoon dried thyme or 1 sprig of fresh (stemed)

1/2 teaspoon cracked black pepper

Procedure:

Sprinkle and rub the garlic and paprika spice mix all over both chicken breasts. Make sure to rub some of the spice mix underneath the skins so that the meat under gets seasoned too.

Turn the chickens skin side down and pull the skins on both sides. Overlap the skins and secure with toothpicks, doing this will prevent the skins to shrink on top of the breasts and also will prevent the meat from drying out while those roasts in the oven.

Heat a medium sized skillet along with the light olive oil over medium-high heat. Sear the breasts skin side down (2 minutes) until the skins gets caramelized and crisped up. Then turn and sear the flesh side for 1 minute. Place the seared breasts onto a medium roasting pan. Cover with aluminum foil. Roast inside a pre-heated 375’F oven for 15-20 minutes or when a meat thermometer inserted in the thickest part of the meat reads 180’c- the right internal temperature for poultry and an indication that the roasts are fully cooked inside. Rest chicken for 5 minutes before carving.

Tip: Having a meat thermometer in your kitchen is advisable specially when you bake or roasts beef, pork or chicken, as having an accurate reading of the internal temperature of meats will not only inform you about the doneness of a specific protein you are cooking, but also informs you whether the meat is at a temperature that is safe for consumption.

For the gravy:

In a medium sauce pan over medium heat. Pour chicken jus/drippings into the pan. Add the water and chicken soup solution. Stir/whisk the gravy mixture until it thickens. Add the dried thyme and cracked black pepper. Finish the gravy with the cream and whisk to thoroughly incorporate. Serve gravy over the sliced chicken breasts. Accompany this dish with sides of mashed/roasted  potatoes and a simple salad of greens.

Serves 3 to 4 persons.

One of the best, and most authentic falafel I have tasted… (@ Mama Vegetarian).

This is a quick recipe for Israeli couscous, my favorite side dish. This couscous is not to be mistaken with the moroccan couscous ( of which I’m not a big fan, sorry…). The Israeli couscous is characterized by bigger grains than those of the moroccan version, and its texture reminds pasta. It is really easy to make, and you’ll probably have all the ingredients in your kitchen (well, you might need to buy the couscous itself) i

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