Its been a while...

It has been a while..... Life has been crazy busy and moves are never easy, but I am back and ready to share some pics from the last few weeks.  This week I will be back on track and posting new recipes and pictures from the dream house as well..... Stay tuned!

Justin Was the first to have a cooking lesson and wanted to learn how to make breakfast in bed...

Baked eggs

Green veggie past with ricotta

Summer veggie succotash

Fresh cherries and mache salad

Grilled turkey sandwich with homemade mayo and sweet potato fries

Next up for cooking class was Ben who wanted to learn how to make mussels... needless to say he ate about 3 lbs of them!!!

Curry roasted cauliflower 

Cooking class for the viewers of IICD.... Coconut rice,

amazing Thai beef salad,

and tuna sashimi!!

Simple grilled salmon with swiss chard and french potato salad

Simple Simple Simple...... Grilled fresh fish straight off the grill with nothing more than a little sea salt and lemon.... What could be better?  Grilled fish with two of my favorite sides, French potato salad and swiss chard with dried cranberries and slivered almonds.  I grew up with this healthy version of potato salad and have never really cared for the over dressed mayo version.  It is best served slightly warm and goes well with just about anything.  I also love swiss chard and often make this with currants and pine nuts, but as I have done with this version, use what you have on hand, not only is it tasty, but ultra healthy as well.

French potato salad

-3 lbs fingerling potatoes
-1 tablespoon whole grain mustard
-2 tablespoons chopped chives
-1 tablespoon chopped fresh oregano
- sea salt
- freshly ground black pepper
-1/4 cup olive oil
-4 tablespoons red wine vinegar
Boil potatoes in salted water. Drain and cut potatoes into 1 inch pieces.  While still warm toss potatoes with remaining ingredients.  Serve salad slightly warm, however it gets even better the next day.

Swiss chard

-2 bunches red swiss chard washed and roughly chopped
-2 large cloves garlic thinly sliced
-1 teaspoon red chili flakes
- sea salt
- freshly ground black pepper
- olive oil
-1/4 cup dried cranberries
- 2 tablespoons sliced almonds
In a large saute pan, over medium high heat, heat olive oil.  Place chard setms in the pan cooking until tender.  Add greens, sliced garlic, salt, pepper, and chili  flakes in the pan and cover with lid until greens are slightly wilted.  Uncover and add the cranberries, stir well in pan until all greens are wilted and tender.  Plate greens and sprinkle with almonds and a drizzle of olive oil.

If I Can Dream house tuesday night cooking competition

This week the Dreamers competed using me and some of my favorite ingredients as inspiration.  We had fun, and there were some interesting ideas, however I think a proper cooking class is in order for next week!  Check it out.......

Halibut with roasted tomatoes and olive tapenade

Halibut with roasted tomatoes and olive tapenade......

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.