Vegetarian cooking competition at the IICD house

As on most Tuesday nights at the IICD house we had a cooking competition..... This week was vegetarian week, a stretch for some and for others a welcome change.  Gig, Kara, and Ben each wrote their menus and then were surprised to find out that they would be cooking someone else's dishes.  At first it presented a bit of a challenge, but then they got into the swing of it and created some great dishes.  Check out pics of our fun night.

I ♥ NY

This past weekend I spent packing my belongings of my tiny NYC apartment in Chinatown.  Who knew I could fit so many dishes in such a small space!!  One of my favorite things about NYC is exploring and trying new things, however I also love "my spots" where I go back time and time again, I feel like a regular and the people who work there know my name.  As I was a bit sentimental about leaving the city I have called home for nearly the last ten years, I visited some of my very favorite spots.....Check them out and try them next time you visit wonderful and amazing NYC......I will be back.

The Ten Bells sat night with good company and good wine....http://www.thetenbells.com/
http://marlowandsons.com/
http://www.cafe-moto.com/
And my favorite dumpling hole in the wall down the street from my house on Mosco street.... You can't beat 5 dumplings for $1!!!

Spinach and ricotta cannelloni

Last week Jason Kennedy and his mom made a visit to the IICD house.  As on most friday nights I cooked pasta, in this case spinach and ricotta cannelloni.  I was not able to stick around to see if the dreamers enjoyed the dish, but upon my return from NYC Ben informed me how much he loved it, so here it is....
-1 jar homemade or good quality store bought tomato sauce
-1 box flat lasagne noodles
-1/2 cup finely grated parmesan cheese + a bit extra for topping
-2 bags baby spinach
-1 1/2 lb fresh ricotta
-2 tablespoons flat leaf parsley
-1/2 cup breadcrumbs
-sea salt and freshly ground black pepper

Preheat oven to 350.  Boil salted water and cook pasta sheets until al dente making sure not to overcook them as they will finish cooking in the oven.  In another pot of boiling water, blanch spinach for about 5 seconds until it turns bright green.  Drain and when cool squeeze out all extra liquid, and then roughly chop.  Add spinach, parmesan, ricotta, salt, pepper, parsley, and bread crumbs to a bowl and mix well.  In a 12 in x 8 in baking dish spoon 1/3 of tomato sauce over the bottom.  On a flat surface add two large tablespoons of your cheese mixture to a sheet of pasta, then roll and place seam side down in baking dish. Repeat this process until you have filled your pan.  Pour over remaining pasta sauce and sprinkle with parmesan.  Bake for 20-30 minutes until heated through.

Fish in parchment

One of my all time favorite things to make is fish in parchment.  When presented with the neat little package unsuspecting guests delight in folding back the slightly crisp edges and peering inside, through the waft of steam to find a perfectly moist piece of fish sitting atop a mound of bright veggies.  An all in one meal, a meal that takes only moments to  prepare, a meal that cooks itself while you sit back and relax.  This dish has hundreds of interpretations, and I am sure you will find me coming back again and again to this simple and perfect meal.

Fish in parchment
-4 fillets wild caught Tilapia (feel free to use Salmon, Sole, or whatever fish you like)
-1 large lemon cut into thin slices
-2 cloves of garlic cut into paper thin slices
-4 sprigs of thyme
-olive oil
-white wine
-sea salt
-black pepper
-chili flakes
-4 large leaves of swiss chard roughly torn
-12 mushrooms
-20 asparagus
-4 small squash thinly sliced into rounds
-4 large pieces parchment paper

Preheat your oven to 350.  Place two slices of lemon across the middle of parchment paper parallel to the short edge of the paper.  On top of the lemon place chard and mushrooms, and then the fish on top of the mushrooms, followed by 3 slices of garlic, sprig of thyme, salt pepper, and chili flakes.  Place 5 asparagus on one side of the fish and a sliced squash fanned out on the other side.  Drizzle contents with a teaspoon of olive oil and a splash or two of white wine.  Take the two short sides of parchment and put them together, making small folds, fold the paper together until reaching the fish.  Take one of the open ends and again making small folds, fold the paper over itself in a semi circle so that the end is sealed, repeat on the other end.  Place packages on a baking tray, and bake for 20 minutes.  Serve the package on a plate and let guests open at the table, making sure to be careful as hot steam will come out upon opening, eat directly out of the paper.

Thai tasting night IICD style

Last night I put the dreamers and their palates to the test. Some of my favorite flavors come from South East Asia, and recently I have been inspired by Thai Town in Los Angeles. After purchasing items with some of the more interesting flavors and textures, we had a blind tasting at the house. The dreamers were not only up for the challenge, but very good sports!! Gig won with seven out of twenty correct, but they all enjoyed discovering new flavors and learning about foods they never knew existed. Some of the more interesting things they tasted: Basil seed with honey, fresh mangosteen, young coconut, Panang curry paste, baby bamboo shoots, fresh lemongrass, and cumin.

Monday night lettuce wraps at the IICD house

The dreary rainy weather inspired me to make something that would transport us to a warmer sunnier place.  Justin requested shrimp, and after the weekend I wanted to give the guys something super healthy to jumpstart their week...... Lettuce wraps it was.  I served mine with a peanut dipping sauce, and simply stir fried the shrimp with sesame oil, soy sauce, garlic, ginger and chili.

Peanut Dipping Sauce

-2 tablespoons natural creamy peanut butter
-4 tablespoons low sodium soy sauce
-6 tablespoons seasoned rice wine vinegar
-1 teaspoon chili oil
-1 teaspoon sesame oil
-4 large cloves garlic
-2 tablespoons minced fresh ginger
-warm water as needed

Blend all ingredients except for water in a blender or food processor.  Slowly add warm water as needed to get sauce to desired consistency (yogurt like thickness).

Crazy Week

Last week was a bit crazy, and there was not much time to post......So alas here is what I was up to at the dream house......

Monday

Greek Night
Grilled lamb chops with χωριάτικη σαλάτα Horiatiki or Greek salad, τζατζίκι Tzatziki (Greek yogurt and cucumber dip), and grilled Greek pita.  This is one of my all time favorite meals!!  It is very rare that you get an authentic Greek salad here in the states..... NO Greek salad does not have lettuce, nor does it have gloppy Italian dressing, rather it is simple, plain, and easy.

Greek Salad
-1 large hothouse cucumber 
-5 large ripe tomatoes
-1 large red onion
-2 green peppers
-1 handful good Kalamata olives
-2 large slices good feta (Greek, French, or Bulgarian)
-good Greek olive oil
-red wine vinegar
-sea salt
-dried oregano
Cut cucumber, tomatoes, onions, and green peppers into one inch pieces and place into a serving dish with olives.  Place slabs of feta on top and sprinkle with sea salt and oregano, and drizzle with two parts olive oil one part vinegar.


Tuesday

IICD house cooking competition Mexican style...... Secret ingredients : Snapper, fresh corn, cilantro, lemons, lime, mango, pineapple, tortilla chips, coconut milk, and chili.  Each person drew from a hat and could only use one cooking method..... The stove, the BBQ, the oven, or as in Ben's case no cooking at all.  Check out what they created.  Ben won with his Snapper and pineapple ceviche!!!

Wensday 
Grill night.  There weren't many people in the house so I made super simple grilled steak with grilled onions, fresh green beans with sea salt and butter, and an endive and blue cheese salad with pecans and a simple red wine vinaigrette.

Thursday
Ben's B Day and Tyson chicken finger subs..... No need to explain the picture says it all.... Needless to say I enjoyed myself and think I could eat these about once a year.... On Ben's birthday.

Friday
Idol night with Big Mike.  Big Mike was great and along with all the other guests loved my simple pasta with peas and pancetta.  This is one of my all time favorite pastas and was one of the first things I learned to cook while living in Italy.  I served it with a simple garden salad and a berry tiramisu. 

Pea and Pancetta Pasta
-1 box spaghetti
-1 large white onion
-2 large shallots
-1 bag frozen peas
-1 pint heavy cream
-salt and freshly ground black pepper
-1 teaspoon chili flakes
-olive oil
-grated pecorino cheese

Bring a large pot of salted water to the boil.  Finely dice onion and shallot and saute in olive oil and salt over medium heat making sure not to brown, until onions are translucent.  Add cream and over low heat simmer until reduced by half.  Add black pepper, chili and peas, cooking until the peas are just heated through.  Add pasta to sauce mix well over low heat, transfer to serving dish and liberally sprinkle with cheese.

Berry Tiramisu
-1 1/2 pints whipping cream
-24 oz mascarpone 
-2 teaspoons vanilla
-4 tablespoons sugar
-30 ladyfinger cookies
-4 cups fresh berries (whatever is fresh and in season)
-1 cup sweet white wine
- 1-2 oz dark 80% chocolate

With an electric mixer whip until fluffy, cream, mascarpone, vanilla, and 2 tablespoons of sugar.  In a separate bowl mix berries (if using strawberries slice them) sweet wine,  remaining sugar, and let sit for ten minuets.  In a large shallow dish with sides, place half the cookies in the bottom of the dish covering the surface in a single layer.  Next spoon half of the berries and their liquid evenly over the cookies, followed by half of the cream mixture again in an even layer over the berries.  Repeat the process smoothing the cream so it looks nice.  Finally with a grater, grate the chocolate over the cream in a thin layer.  Cover and let sit in the fridge for an hour before serving.

Inspired Italian

Last week I was inspired by simple southern Italian cooking.  Fish is always quick and easy especially when you throw it on the grill, and it is about as healthy as you can get.  This easy sauce of lemon, garlic, oil,  fresh chili, and herbs is amazing on just about anything!!! Orange and fennel salad with black olives is super refreshing for a hot summer night, and my orzo and baby squash salad is great on its own or paired with this meal.  Summer cooking is delicious all year long even in spring.
Grilled Swordfish with lemon herb chili sauce


































-juice from two lemons
-1/2 cup extra virgin olive oil
-1/2 teaspoon sea salt
-1 medium hot red chili pepper thinly sliced
-1 tablespoon each of roughly chopped oregano and mint
-freshly ground black pepper
-2 large cloves thinly sliced garlic

Mix all ingredients together in a bowl and spoon over grilled fish.

Orange and fennel salad

-4 large navel oranges peeled and cut into 1/4 inch rounds
-2 medium bulbs of fennel thinly sliced

-1/2 cup dry cured black olives
-handful of flat leaf parsley
-2 tablespoons champagne vinegar
-4 tablespoons extra virgin olive oil
-sea salt and freshly ground black pepper

With a pairing knife peel oranges and cut into thin slices.  Cut off the tops of fennel leaving just the bulb to thinly slice.  Place oranges, fennel, black olives and parsley in a bowl.  Dress salad with oil, vinegar, salt and pepper. Served chilled or at room temperature.

Baby squash and orzo salad

-1 box of orzo
-1 large sweet white onion
-10-15 each of yellow and green baby squash (can substitute with 4-5 zucchini or large yellow squash)
-olive oil
-1/2 cup grated parmesan cheese
-sea salt and black pepper

Bring large pot of salted water to boil, and cook orzo according to package directions.  Chop onion into small dice, and over medium heat saute in olive oil until translucent.  Cut squash in quarters and add to cooking onions. Cook until tender, but not mushy.  Add cooked squash and onions along with salt, pepper, and cheese to the cooked orzo.  If needed add extra olive oil to taste.

Cinco De Mayo

Last night we celebrated Cinco De Mayo at the Dream house....... I happened to be in downtown Los Angeles near Olvera street so I picked up some delicious Tamales and fresh Churros.  I also made a simple spinach, mango, feta, and pepita salad, and fresh grilled corn with chili mayo and cheese.  I love meals like this! Sometimes its best to go straight to the source and buy parts of your meal from the masters, and then add your own flair..... What could be easier than just having to make a salad!