POLARIS BITES

NYC CATERING * PRIVATE COOKING & EVENTS * LOCAL, HEALTHY & SIMPLY DELICIOUS FOOD

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We also feed guilty pleasures. All about the balance! #onsetcatering #orobakery #nyccatering #photoshootcatering #photoshootcateringnyc

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BITE OF THE WEEK

POLARIS GROWN WILD ARUGULA SALAD

w/ turkish figs, cranberries & pine nuts

Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and have a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Since fresh figs are so delicate and perishable, some of their mystique comes from their rarity. Eaten fresh is always best, but because of their rarity, figs are usually dried so they can be enjoyed throughout the year. 

A loved medicine food, figs have many healing properties. Some natural remedies include... 

Drinking figs brew helps relieve dry cough, asthma and sore throat, and helps in cases of excess mucus. Cook a fig or two with half a cup of water for a few minutes, and drink the liquid several times a day.

To improve gingivitis brew 6-7  figs with a cup of boiling water, soak the figs for three days, filter, gargle and swallow the liquid. The recommended dosage is one tablespoon, five times a day. The fig is also suitable for relieving toothache by rubbing a fresh fig on the gums.

For treating eye infections dilute fig milk with water and apply on the inflamed eye by a gauze bandage.

When applied to the skin, baked figs can cure inflammations like abscesses and ulcers. 

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BITE OF THE WEEK

WATERMELON SALAD

w/ domestic feta, red onion, cilantro & aged balsamic vinaigrette.

    Watermelon is everyone’s favorite summer fruit, or is it? Did you know that to many Watermelon isn’t even considered a fruit? Here are ten other interesting facts many people don know about the Watermelon...

Not only does it quench your thirst, it can also quench inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.

Over 1,200 varieties of watermelon are grown worldwide.

Watermelon is an ideal health food because it doesn’t contain any fat or cholesterol, is high in fiber and vitamins A & C and is a good source of potassium.

Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.

Watermelon is considered to many as a vegetable! Botanically it is a fruit because it has seeds. However, it is part of the cucurbitacea family, related to cucumbers, pumpkins and squash.

Early explorers used watermelons as canteens.

Watermelon is grown in over 96 countries worldwide.

In China and Japan watermelon is a popular gift to bring a host.

In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese (hence our recipe :)

Every part of a watermelon is edible, even the seeds and rinds.

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POLARIS FOOD GARDEN

Hello all. Its been some time, but wanted to share that we haven't been hibernating, but growing food! We are so thrilled to share our POLARIS FOOD GARDEN which is happily growing and has already made its way to our menus and tables.

We are excited for this year as we will be sharing...bor kale, red russian kale, chard, collards, dragon tounge, bush & pole beans, variety of lettuces & Asian greens, spinach, hierloom tomatoes, beets, radish, Japanese hakurai turnips, summer squash, lemon cucumbers, japanese cucumbers, hot peppers, broccoli, carrots, fennel, tons of delicious herbs and more!

We are also thrilled to announce a new and amazing local organic food source for this season, Bushwick Campus Farm (a wonderful non-profit organization in Bushwick, Brooklyn that is training the next generation of environmental & food justice leaders). Please check out their progressive and amazing work to help bring food, awareness & food justice in the Bushwick community. 

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BITE OF THE WEEK

WARM MIXED BEETS & KUNIK GOAT CHEESE  w/ honey glazed baked pecans, and our favorite local Kunik goat cheese from Nettle Meadow Farm in Upstate NY. Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area by a loving small family farm & animal sanctuary. It is a white mold-ripened wheel made from goat's milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses and a nice pairing for the sweetness of the baked pecans and beet mix.

Here's an interesting fact about the pecan...pecans are the only tree nut that is truly native to the United States. Pecans are one of the largest fruit-bearing trees, and their health benefits are bountiful. A recent study conducted at the Center for Cellular Neurobiology at the University of Massachusetts Lowell, suggests that vitamin E – a natural antioxidant found in pecans – may provide a key element to neurological protection. Antioxidants are nutrients found in foods that help protect against cell damage, and can help fight diseases like Alzheimer’s, Parkinson’s, cancer and heart disease. So, eating about a handful of pecans each day may play an important role in protecting your nervous system.

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BITE OF THE WEEK

FUNGHI e POLENTA

Sautéed wild chanterelle mushrooms over braised greens, with creamy parmigiano polenta & hickory smoked bacon. 

Was lucky to catch the end of mushroom season on a recent trip to Sweden. Picked some beautiful chanterells with grandma, dried em' and brought them back home. May not be so local and sorry customs, but was all for the love of good food! It's a bit of Sweden meets Italy, just in time for hibernating season. Grandma would be proud! For those that love them as much as we do, here are some interesting facts about mushrooms...Whatever your favorite—crimini, enoki, oyster, portobello, shiitake or white button, all mushrooms are loaded with essential nutrients, especially Vitamin D. Yes, vitamin D! Mushrooms are the only fruit or vegetable source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight. Not to mention, they are high in antioxidants, help increase selenium in your blood to help protect your bladder against cancer and help boost your immune and metabolism. So now there are even more excuses to eat these guys!

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BITE OF THE WEEK

PANKO FRIED GREEN HEIRLOOM TOMATO 

w/ poached egg, tomato marmelade and balsamic reduction

Who dosent like a fried green tomato? Great way to start the day, and even better with an heirloom. So here's a little on the heirloom...its not just one kind of tomato. Rather, it's any tomato variety that has been passed down through generations. It is, literally, an "heirloom," as family treasures are heirlooms. There are four general categories of heirloom tomatoes: 1) Commercial varieties - tomatoes that have been in production for more than 50 years; 2) Family varieties - tomatoes that have remained in production on a family farm for several generations; 3) Engineered heirlooms - heirlooms created by crossing an heirloom with a non-heirloom or two heirloom varieties of tomato; and 4) Naturally occurring crosses of previously existing heirloom tomatoes, which cross-bred in the wild and remain in production today. Put that all together and no wonder why they are so funky looking sometimes (sorry guys)! But good news is that they are delicious and nutritional. For those that have a hard time eating their their reccomended 2-3 cups of veggies a day, here's a small fact; one large heirloom tomato, or two small heirloom tomatoes, equals about a cup of vegetables. So go eat your veggies!

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BITE OF THE WEEK

ODE TO ESTER - KRAZY FOR KALE SALAD

A dish inspired by our dear friend and new mama, this salad made with curly kale, feta cheese, raw almonds, dates and a lemon vinaigrette is a hit!

Surely you have heard that for optimum health you must "eat your greens every day", and lo and behold kale is one of the most nourishing and can be found almost all year round. Unlike spinach or chard, it doesn't contain oxalic acid, which prevents the body from absorbing calcium. It is the green richest in the phytochemical lutein, not only a preventer of eye disease, but thought to be a better protection against cancer than beta-carotene. Kale is also one of the highest sources of antioxidant flavonoids, which help prevent heart disease and regulate blood pressure. Not to mention Kale is a good source of calcium, iron, magnesium, vitamins A and C, and dietary fiber. Can't get any better than that!

So no wonder our friend loves kale so much! As the mango is the king of the fruit, kale is "the king of the greens" and has many benefits for pregnant women. Before and during pregnancy, kale supplies important minerals such as calcium, iron and folic acid, which is necessary for the proper development of the baby's nervous system. During nursing, kale and other leafy greens increase the milk supply, and for all women helps to regulate estrogen and prevent many forms of cancer, including breast cancer. The calcium in kale is more easily absorbed than the calcium in milk, so it helps protect against osteoporosis, arthritis, and bone loss. 

Did you also know that one cup of chopped, cooked kale has almost as much vitamin C as an orange and as much calcium as 1/3 cup of milk. With all these benefits, why doesn't everyone eat kale? Some say its not so easy to cook. Well then sprinkle some lemon (massage it if you feel up for it), add some of your favorite goodies and eat it raw like us. You will love it, or at least feel good after eating it! 

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BITE OF THE WEEK

MANGO, AVOCADO & APPLE TARTAR

This tasty and refreshing dish is a nice break from heavy bbq meals. Its made with raw mango, avocado, shaved apple, Thai red chili, parsley and dressed with a sweet & sour vinaigrette. It is not only delicious, but surprisingly healthy.

Believed to be originated in the sub-Himalayan plains of India, mango is referred to as the “The king of the fruits”. Its one of the most popular, nutritionally rich fruit, with many heath promoting qualities, making it a common ingredient in new functional foods often called “super fruits”. New research studies show that mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Not to mention, mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene,and beta-cryptoxanthin. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. 

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BITE OF THE WEEK

FRESH FENNEL & JALAPEÑO SALAD

Although the fennel plant is commonly mistaken for celery, and its taste often mistaken for anise, fennel is definitely in a class of its own. You either like it or you don't, and we happen to love it, especially as the weather gets warmer and out come those grills! This salad is a nice side to any meat-heavy bbq, or even for one of those days you wanna ride your bike and have a picnic in the park. Like most of our bites, this one too has some nutritional facts that might just surprise you. Fennel has been used through the ages for treating a variety of different ailments. Brewed in tea, it is said to stimulate milk production in nursing women, aid digestion and to prevent bad breath. Fennel is also one of the oldest known diet remedies. Ancient Greeks and Romans would use the seeds to prevent obesity because its high in fiber and low in fat. A special tip for parents... if you have a baby who is prone to getting gas, make a tea from fennel seeds and use it instead of Gripe Water. It works to relieve the gas, is economical and all natural. It is also a nice substitute for soy baby formula.

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BITE OF THE WEEK

CATALAN ARROZ DE PAGÉS 

Arroz de Pagés, or more literally "peasant rice" is a slow cooked vegetable & rice dish traditionally made in Cataluña, Spain. This is a family recipe, passed down from generation to generation, that has finally made it's way to the Polaris Bites kitchen. It gets it's name from the hardworking country farmers that would bring home their harvest to make this simple yet healthy comfort food. Slow cooked in a Spanish clay cazuela (flat terra-cota pot), it is an intensely flavored dish of vibrant colors and hearty vegetables. It is cooked in a base of olive oil & garlic with onions, carrots, zucchini, peas and artichoke. Versions are also made with other ingredients such as meats or seafood. Overall, the Spanish cazuela is probably the most popular and commonly used piece of equipment in the Mediterranean kitchen. Polaris Bites loves using the cazuela because it is known that more essential nutrients and vitamins are retained in foods cooked in clay pots because less liquids or fats are needed when cooking.

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BITE OF THE WEEK

ROASTED BEET PESTO with shaved aged parmesan

Beets are in season and you can find them easily in your local market in a variety of sizes and colors. There are so many ways to use this versatile and nutritious root veggie, and one of our favorite dishes to make is Beet Pesto. The part of the beet we eat is grown underground and where the plant stores its starch and nutrients: Vitamin C, folate,  potassium & fiber. Raw beets have a wonderful sweetness that changes with cooking, and when cut into, a complexity of colors and patterns emerges that can be fun and extremely useful when cooking. Beets can be eaten raw, steamed, boiled, baked, fried, or as we like them - roasted. When using roasted beets as the base for a pesto, the resulting mix can be used in many ways from using as a spread on a crostini, garnishing a bowl of soup or using on top of pasta as we did here.  

ROASTED BEET PESTO with spinach pasta & shaved aged parmesan

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BITE OF THE WEEK

  KINPIRA GOBO

Kinpira (金平 きんぴら?) is a Japanese cooking style using the technique of "sauté and simmer". It is commonly used to cook root vegetables such as burdock (Gobo), carrot and lotus root. Kinpira Gobo (braised burdock root) is a traditional dish cooked in most Japanese homes. Inspired by our love for Japanese food and home cooking, we decided to add our own twist and include it on our growing menu. Made with sesame oil, sweet soy sauce, sake, thai chili and roasted sesame seeds, this dish is simple, but has complex flavor. This dish has a wonderful earthly taste, is high in fiber and super healthy. 

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"What's New, What's Next @ 200 Lex"

Polaris Bites (Pol + Sari) just catered the Kasthall USA "What's New, What's Next @ 200 Lex" Event. We served 7 delicious bites: 2 kinds of crostinis (Sobrasada - baked Balearic sausage with rosemary honey & organic goat cheese with agave & toasted almonds), tropical salad, Swedish meatballs (w/almost pickled cucumber, lingonberry & secret sauce), patatas con a'ioli (boiled potatoes with aioli, crushed wasabi flakes & sea salt), mango with Mexican chili powder & 2 types of chocolate truffles. 

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Some quick pics from the Kasthall USA Event. Thank you to Ingrid, Allyn and Matthew for letting us turn their fax room into a makeshift kitchen! We loved working with you all! Check out their beautiful Swedish Rugs/Carpets @  www.kasthall.com  

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“There is no love sincerer than the love of food.”

George Bernard Shaw

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PALADAR @ THIRD STREAMING

Pol was invited by friend Nana Pavelic to be a guest chef of her wonderful Paladar food project at Third Streaming Gallery. The project takes its inspiration from the Cuban paladares. PALADAR is the popular name given to a small, family-style, private-owned restaurant in Cuba. Paladares (plural) are operations limited to 12 seats only (although they usually have more than that) and must cook local food. This project brings together the creative community of New York (and beyond) in the setting of Third Streaming’s project and performance space. Invited guest chefs include artists, musicians, and others who love to cook.