Chef Radha Tabak Menu

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After working in kitchens in Australia and the U.S. for 11 years, I launched my personal chef business in 2008 creating personalized weekly meals for my clients as well as catering for events, dinner and cocktail parties.
I have a Diploma in Nutrition (Australia), giving me the ability to create meals that support wellbeing. It gives me great joy cooking for others and I focus my efforts on planning meals that are not only creative and delicious but well balanced.

I promote cooking with the local, seasonal and organic ingredients of the beautiful Hudson Valley

  5.0 – 28 reviews   •

Menu

Menu
Fish
BLACK COD
with a sweet miso-soy glaze
ITALIAN BRAISED COD
tomato, wine, olives and capers
BREADED PAN-FRIED TROUT
with Dijon mustard and lemon sauce
BLACKENED CATFISH
with mango salsa
SLOW ROASTED SALMON
with bell pepper and corn relish
THAI HALIBUT
pineapple, bell pepper, tomatoes and sweet and sour sauce
MONKFISH TAIL
cooked with white wine, garlic and rosemary
BAKED HALIBUT
with currants, walnuts and fresh herbs
SALMON, QUINOA AND SPINACH CAKES
Poultry
BRAISED CHICKEN
with artichokes, peppers and mushrooms
HOISIN CHICKEN HOTPOT
with shiitake mushrooms and vegetables in a delicious sauce
CHICKEN CACCIATORE
braised with bell peppers, olives, mushrooms, tomato and herbs
THAI RED CURRIED CHICKEN
with vegetables and basil
MOROCCAN CHICKEN TAGINE
with baby onions, dates and cinnamon
ROASTED CHICKEN
roasted thighs with lemon, garlic and rosemary
CHICKEN TERIYAKI
CHICKEN PAPRIKASH with DUMPLINGS
braised with tomato, paprika and sour cream
CHICKEN CURRY
Indian style with tomato, cashews and yoghurt gravy
TURKEY & BEAN CHILI
CHICKEN FAJITAS
TURKEY & VEGETABLE MEATLOAF
Meat
ROASTED PORK TENDERLOIN
served with soy-ginger glaze
MOROCCAN LAMB
braised with raisins, olives and spices
VEAL SALTIMBOCCA
with prosciutto, sage and wine-butter sauce
ZA’ATAR CRUSTED LAMB CHOPS
BRAISED BEEF
asian style with ginger and shiitake mushrooms
THAI MUSSAMAN BEEF CURRY
potatoes, whole spices, coconut milk and peanuts
INDIAN LAMB KEBABS
with cilantro and mint chutney
BEEF GOULASH WITH DUMPLINGS
BEEF SHORT-RIBS
braised with wine and herbs
IRISH LAMB STEW
Vegetarian & Vegan
MUTTAR PANEER (v)
paneer and peas in aromatic tomato sauce
SINGAPORE NOODLES (v)
stir-fried curried noodles, veggies and tofu
ORANGE-MAPLE GLAZED TEMPEH (v)
with snap peas and cashews
VEGETABLE STEW WITH GINGER, MISO AND TOFU (v)
shiitake, bok choy, carrots, scallions in a miso broth
LASAGNA
with roasted vegetables and ricotta
MOROCCAN TAGINE (v)
root vegetables, chickpeas and dates
PANEER AND VEGETABLE KORMA
paneer and vegetables in yoghurt-cashew sauce
EGGPLANT PARMIGIANA
eggplant layered with ricotta, mozzarella and tomato-basil sauce
BAKED POLENTA WITH MUSHROOM RAGOUT (v)
BLACK BEAN ENCHILADAS
BUTTERNUT SQUASH & SPINACH CANNELLONI
with parmesan béchamel
KALE & FETA PIE
kale, pine nuts, feta and raisins baked in filo pastry
STUFFED PORTABELLO MUSHROOMS
BLACK BEAN AND VEGETABLE CHILI (v)
THAI BRAISED VEGETABLE AND TOFU (v)
red curry with coconut and basil
VEGETABLE & RICOTTA TART
NB: tofu and tempeh are interchangeable in most recipes
Side dishes, soups and salads
peruvian potato and cheddar soup
zucchini, leek and fennel soup
butternut squash, cannellini bean and sage soup
stir-fried brown rice with ginger, vegetables and peanuts
sauteed kale with shiitake mushrooms
potato gratin with goat’s cheese
porcini and parmesan crusted roasted cauliflower
roasted brussels sprouts with pomegranate molasses
quinoa and vegetable biriyani
green beans braised with tomato, allspice and cinnamon
corn and cheddar fritters
orzo salad with roasted beets and feta
roasted potato wedges with smoked paprika and cumin
Sample Menus for Entertaining
First course, Main course, Dessert
First Course
PUREE OF ZUCCHINI FENNEL & LEEK
BRUSCHETTA
SHAVED FENNEL, APPLE AND ARUGULA SALAD
with honey-mustard vinaigrette
BUTTER LETTUCE AND NECTARINE SALAD
with goat’s cheese and nectarine-honey dressing
WATERCRESS AND ORANGE SALAD
with jicama and cilantro-lime dressing
ASPARAGUS MIMOSA SALAD
grilled asparagus with egg and shaved parmesan
ARUGULA SALAD WITH GRAPES
toasted almonds and shaved manchego
KALE SALAD WITH CURRANTS, PINE NUTS AND SHAVED PARMESAN
Main Course
ROASTED BEEF TENDERLOIN
with madiera sauce, crispy roasted potatoes and broccolini
COD FISH
braised with tomato, wine, olives and capers with saffron risotto and haricot vert
PAN-FRIED HALIBUT
with romesco sauce a potato galette and grilled zucchini
PAN-FRIED RICOTTA & PARMESAN POLENTA
with wild mushroom ragout roasted broccoli
VEGETABLE STRUDEL
vegetables and goat’s cheese baked in puff pastry with a roasted bell pepper sauce served with broccoli rabe
SLOW ROASTED SALMON WITH TAMARIND AND CHIPOTLE
saffron rice and seasonal vegetables
EGGPLANT PARMIGIANA
with broccoli rabe and fingerling potatoes
SESAME CRUSTED TOFU
on a bed of sweet potato puree, stir-fried bok choy and hoisin-ginger sauce
PAN-FRIED SPICE RUBBED CHICKEN BREASTS
with ratatouille and orzo risotto
ROAST RACK OF LAMB
with potato gratin, red wine sauce and haricot vert
Dessert
seasonal fruit crisp
light-as-air chocolate cupcakes with marsala sweetened whipped cream
almond custard tart with dates and cinnamon (v)
profiteroles with ice-cream and warm chocolate sauce
flour-less chocolate cake
ricotta, orange and chocolate budino
banana tart tatin with rum laced whipped cream
apple galette
apple bread and butter pudding
tiramisu
creme brulee
buttermilk and rhubarb tart (seasonal)
strawberries with zabaglione

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Contact Chef Radha Tabak

Address:

Phone: (845) 665-9023

Website: https://radhatabak.com/

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