New York City Restaurant Week has officially begun, and in the spirit of the season, Daniella and I decided to do some food preparations of our own. I had off yesterday from work, and after spending the day floating on blow-up rafts in Daniella’s pool, we had the idea to go food shopping and get creative in the kitchen. It was the perfect night to do so, considering it was only my dad and I in the house. My brother’s internship required him to be in Jersey for the week, so he’s staying with his roommate, Phil. My mom is taking a little personal vacation herself and visiting a friend in South Hampton (rough life, huh?), and my sister is just never home. Just me and Bill, holding down the fort. Well, and Abby of course.
Daniella was the head chef, of course – my guide to domesticity. (Is that a word? Domesticity – a state of being domestic. I think that works.) We hit up The Supermarket Formerly Known As Met Food and picked up supplies for the evening.
Tuna steaks, shredded mozzarella, tomatoes, peaches, potatoes, Romaine lettuce, onion, and fresh zucchini.
What we planned to make, Chef Daniella’s vision for dinner, was a three course meal:
First, a salad. Fresh Romaine lettuce, tomatoes, and diced onions, tossed in Olive Oil and Vinegar.
Second, a seafood dish with two sides. Seasoned and seared tuna steaks, roasted potatoes, and a zucchini side that Daniella needs to name, with bread crumbs and shredded mozzarella cheese.
Last, a dessert. Peaches coated in brown sugar and grilled till they’re soft. Yum.
Here are some pics of our kitchen-scapades:
First and foremost, be sure to always have a beer in hand. The kitchen gets hot and you’ll need to stay cool.
Roasted potatoes, seasoned with salt, pepper, garlic, rosemary and parsley flakes. Cook in the oven for approximately 30 minutes.
Zucchini a la Daniella, layered with bread crumbs and mozzarella cheese. Throw this baby in the microwave for 8 minutes and the cheese is perfectly melted and the zucs are cooked just right.
Tuna stakes seasoned with salt, pepper, and chili powder.
Peaches coated in brown sugar YUM.
Put all this stuff on a hot grill. Sear the tuna by cooking it for 3 minutes on each side. Leave the peaches on low heat while you eat dinner so they’re nice and soft by dessert.
The finished product (minus the peaches).
It ended up being a DELICIOUS dinner for Dad, Daniella and I, and we ate out on the new patio set that we got delivered (and Daniella helped to build) last week. The zucchini a la Daniella was probably my favorite part, for sure. We all agreed the peaches were an awesome end to the meal, although as Bill pointed out, they would’ve been even better with a scoop of vanilla ice cream on the side. Ideas for next time.
Yay! I’m one step closer to being domestic! I think I’m pretty much ready to be on the next episode of Chopped or Iron Chef at this point, so watch out for me on the Food Network. Thanks to Chef Daniella for her help and guidance.