• Alexis Delaney

  • About Alexis

    Alexis cutting fresh, homemade cavatelli

    Experience

    After graduating from Wesleyan University, Alexis began her career in food at Mas (farmhouse). She then moved on to Alice Waters’ Rome Sustainable Food Project at the American Academy in Rome, where she developed a deeper love and respect for Italian cooking, history, and culture. After nearly a year, she returned to New York to help open Mas (la grillade). She eventually moved on to franny's, where she worked as a sous chef for several years. During that time she began working and consulting for Villa Lena Agriturismo and artist-in-residency, in Tuscany. Now, in addition to working with private clients, she shares her passion at Haven's Kitchen, where she is a cooking instructor and Director of Culinary Events.

    Tomato Carpaccio

    Philosophy

    Alexis' style of cooking brings the natural beauty and flavor of the ingredients to the forefront. Her focus is on using the best seasonal and local products, from small, sustainable farms, to create dishes that appeal to all the senses. To Alexis, food presents a great opportunity to bring people together, slow down, and enjoy the best things in life: family, friends, and deliciousness.

    Alexis and Ben on their wedding day, at Blooming Hill Farm // 📷 : Paul O'Reilly

    Personal

    Alexis was born and raised in Manhattan. She was lucky enough to grow up with an amazing cook for a mother and has many happy memories trailing her around the kitchen. When she isn't traveling to Italy or elsewhere, Alexis lives in Brooklyn with her husband Ben. They enjoy being active and exploring the world around them. They also enjoy being lazy and lying on the couch. One day soon, they hope to adopt a rescue dog.

  • Private Events

    Sample Menus from festive cocktail parties to intimate dinners

    Spring vegetable basket with ramp green goddess dressing, chickpea and preserved lemon puree, and walnut bagna cauda

    Spring

    A bridal shower cocktail party, NYC, 2016

     

    Spring vegetable basket with ramp green goddess dressing, chickpea and preserved lemon puree, and walnut bagna cauda

     

    Seeded crackers with smoked trout rillettes, horseradish and wild violets

     

    Spring Onion tarts with arugula salad

     

    Braised chicken banh mi sandwiches with radishes, carrots and chiles

     

    Antipasti misti: rabbit liver pate with pickled green strawberries, marinated peppers with anchovies, boiled wild greens, pecorino and grilled bread // 📷 : Ellie Tsatsou

    Summer

    A Midsummer Feast, Villa Lena, 2015

     

    Elderflower and prosecco

     

    Antipasti misti: rabbit liver pate with pickled green strawberries, marinated peppers with anchovies, boiled wild greens, pecorino and grilled bread

     

    Rabbit with wild fennel

    Roast potatoes

    Chickpeas with breadcrumbs and fried herbs

    Green salad

     

    Fig leaf panna cotta with wild blackberries

    Baby peppers stuffed with pork sausage Chicken liver torchon with peach and pepper salsa Potatoes baked with ratatouille

    Fall

    Hors d'oeuvres and communal dinner for a private art installation party, NYC, 2015

     

    Shrimp on buckwheat polenta with peanut romesco

    Baby peppers stuffed with pork sausage

    Chicken liver torchon with peach and pepper salsa

    Potatoes baked with ratatouille

     

    Salmon slow-roasted in a fig leaf with saffron aioli

    Wild rice with zucchini and hazelnuts

    Shell beans with roasted red peppers

    Escarole salad with anchovy vinaigrette

     

    Peaches baked in rose with whipped mascarpone

    Grilled celery root with celery, pickled turnip and hazelnut salad

    Winter

    Weeknight dinner for private client, NYC, 2016

     

    Grilled celery root with celery, pickled turnip and hazelnut salad

     

    Mushroom potpies with thyme crust

    Green salad mustard shallot vinaigrette

     

    Butterscotch pudding with whipped cream and chocolate shavings

     

  • Recipes

    If you use one, send me a message and let me know how it turned out!

    Walnut and Olive Oil Granola

    Click play above!

     

    More recipes coming soon! Check back frequently!

    Chicken Liver Crostino with Pickled Green Strawberries // 📷 : Ben Thomas

    Chicken Liver Crostino

    with Pickled Green Strawberries

    Chicken Liver Pate:

    500 g chicken livers (with any connective tissue removed)

    300 g butter (slightly colder than room temperature)

    125 g small dice red onion

    1 T chopped garlic

    1 T chopped rosemary

    1/2 c white wine (sweet and fruity)

    1 T balsamic vinegar

    1/2 T olive oil

    Salt to taste

     

    Season chicken livers lightly with sea salt. Heat the olive oil in a frying pan until nearly smoking. Add an even layer of chicken livers into the pan. Depending on the size of your pan you may have to do two batches. Sear the chicken livers, on high heat, for one minute on each side, so that they are lightly browned but still nice and rosy on the inside. Do not overcook them as they will become grainy. Remove the livers from the pan to a bowl. If you need to do another batch, add a bit more olive oil and then the remaining livers. After all the livers are cooked and set aside, reduce the heat to low, add 1/3 of the butter (100 g.) and the diced onion. Gently sauté the onions with a pinch of salt until they are translucent. This will take about 10 minutes. You don't want the onions to take on any color at all. Create a well in the center of the pan and add first the garlic and then the rosemary. When the garlic has sizzled for thirty seconds add the white wine and the balsamic vinegar. Turn the flame up and reduce the liquid by 3/4.

     

    Place the contents of the pan, the cooked chicken liver and the remaining butter into a food processor. Puree until smooth, wiping down the sides of the food processor for any chunks half way through. Check for seasoning and stir in some additional salt, or perhaps a drop more vinegar if needed. Place in a container with plastic wrap on the top of the pate to keep it from oxidizing.

     

    Pickled Green Strawberries:

    200 g (around 1 cup) green strawberries cut into 1/4 slices

    250 ml water

    200 ml white wine vinegar

    100 ml apple cider vinegar

    100 g sugar

    75 g salt

    Pinch black peppercorns, 1 whole dried hot pepper

     

    Bring water, vinegars, sugar, salt and spices to a boil. Immediately pour over sliced green strawberries. Allow to cool at room temperature and then refrigerate over night. Thy are ready for use the next day.

     

    To assemble the crostino:

    Toast a piece of bread and slather with as much of the pate as you would like. Dot the top with pickled strawberries and perhaps a bit of crunchy sea salt, some black pepper and a drizzle of Villa Lena's own spicy olive oil.

     

    To consume:

    Pair with a small glass of prosecco, pinot grigio or dolcetto as an hors d'ouvre at your next dinner party. These crostini are also perfect served with a lightly dressed salad for an al fresco spring lunch. Alternately pack a basket with the pate in a small covered dish and a loaf of good bread for the perfect picnic!

    Alexis and Anna at the Great Tomato Un-Cookoff of 2012 - Peoples' Choice Award winner for best dish

    Heirloom Tomatoes

    with Homemade Stracciatella and Anchovy Breadcrumb Salsa

    This is a dish from 'The Great Tomato Un-Cookoff' of 2012, where I won the peoples' choice award for best dish. We used beautiful raw tomatoes as the centerpiece of our dishes.

     

    Stracciatella:

    Purchase a package of cheese curds, preferably Caputos, from a cheese store such as Murray's or Saxelby Cheese Mongers. Defrost curds and place in a large bowl.

     

    Break up curds (they will be in one large block) into small dime sized pieces with your fingers. Season them with 2 tsp salt. Heat water to 180 ̊ F and pour over curds. Using a wooden spoon, lift the curds and let them fall back into the water. After a few minutes, the curds will become smooth and supple and are ready to be shaped. Lift the curds in one hand and let them fall into a long rope. Use the other hand to pull the cheese apart into thin strands and drop into a bowl of good, low-temperature pasteurized cream. Allow the mixture to sit for thirty minutes before enjoying.

     

    Stracciatella is best at room temperature.

     

    Anchovy and breadcrumb salsa:

    Preheat oven to 375 ̊ F.

     

    Take a few pieces of good, crusty, day old bread and break apart into 1/2" pieces. Place bread in a Cuisinart and pulse until you have course crumbs. Dress the bread with 2 tsp olive oil and a pinch of salt. Lay crumbs out on a baking sheet and toast in the oven for ten minutes, or until golden brown, taking care to stir them several times, as the ones on the edges will brown first. Remove from oven and let cool.

     

    Pound one filet of anchovy and half a clove of garlic in a mortar and pestle with a pinch of salt. Alternately, chop very fine until you have created a paste. Place in a bowl and add 2 tsp lemon juice and 1 tsp red wine vinegar. Whisk in 1/4 cup olive oil.

     

    For the finished dish:

    Slice beautiful tomatoes to desired thickness. Season with good salt such as fleur de sel and freshly ground pepper. Top with spoonfuls of stracciatella. Add breadcrumbs into the anchovy dressing and spoon over the dish.

     

    Enjoy!

     

  • Blog Mentions

    These are some other blogs where Alexis' work has been featured

    Artichoke Lasagna

    Fried Zucchini Blossoms with Anchovy Mayonnaise

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  • Contact Me

    Want to work together, hire me or just chat? Don't hesitate to reach out!