Cooking brings us all around the table: Dinner with Rameet, Soraya and Brian

The ever dapper Rameet Chawla seemed to fit right in to my house aesthetic. Not to mention that I had used the ingredients depicted on his shirt for last night's dinner as well. Rameet was 1 of 3 people I had invited over for a #SugarDetoxMe dinner last night...alongside Soraya Darabi and my new neighbor, Brian Sirgutz.

The ever dapper Rameet Chawla seemed to fit right in to my house aesthetic. Not to mention that I had used the ingredients depicted on his shirt for last night’s dinner as well. Rameet was 1 of 3 people I had invited over for a #SugarDetoxMe dinner last night…alongside Soraya Darabi and my new neighbor, Brian Sirgutz.

Last night I hosted a dinner that brought together my friends Rameet, Soraya and Brian. With the exception of Brian, I had only hung out with Rameet and Soraya in more networky-related settings, so it was such a pleasure to have some more one-on-one time with them around a dinner table.

What I didn’t quite expect was that the email that I earlier sent inviting friends to my house for a sugar free, home-cooked meal would really set the tone for the evening’s conversation. We traversed a plethora of health-related topics including a fairly in-depth discussion on how sugar and certain food allergies affect the body; how one cannot naturally get rid of fat cells – they either shrink or grow; the mysterious origin of Coca-Cola and its continued use of coca leaves in its sugar water; and Rameet’s 7 and 1” schedule, which I’m dying to talk to him about more on a future Conversations series if he’s up for it.

Aside from the great social gathering, I had prepared a light meal, which consisted of Jonah crab and guacamole endive; Ensalada de pepinos y tomates (Cucumber and tomato salad); Oven-roasted garlic scapes and Easter egg radishes; and seared Dayboat scallops with sugar snap peas and frizzled shiitakes.

Get your favorite ingredients for your guacamole. I ended up using red onions, cilantro, jalapeno peppers, chile, salt, pepper, a squeeze of lime, and avocados of course!

Get your favorite ingredients for your guacamole. I ended up using red onions, cilantro, jalapeno peppers, chile, salt, pepper, a squeeze of lime, and avocados of course!

Use a mortar and pestle to pulverize the avocado and other ingredients to get a nice consistency for the guacamole.

Use a mortar and pestle to pulverize the avocado and other ingredients to get a nice consistency for the guacamole.

I love using endive as an edible amuse bouche spoon of sorts...Endive is crisp and bitter, so it pairs nicely with the mild, sweet, citric, spicy flavors I topped with it here.

I love using endive as an edible amuse bouche spoon of sorts…Endive is crisp and bitter, so it pairs nicely with the mild, sweet, citric, spicy flavors I topped with it here.

INGREDIENTS: Jonah crab and guacamole endive amuse bouche

Cut open the avocado, take out the pit and scoop out the center. Place into a mortar. Dice the red spring onion, finely chop the cilantro and the jalapeno pepper. Put all ingredients into the mortar as well. Add salt, pepper, chile to taste and mash up. Squeeze lime and mash a little more. Place the guacamole into the endive with a spoon or with clean fingers. Add the Jonah crab on top (I thawed mine and then lightly cooked in a pan for 15 seconds); place a leaf of cilantro on top with a smear of tomato achaar.

This was a perfect summer salad starter: Ensalada de pepinos y tomates.

This was a perfect summer salad starter: Ensalada de pepinos y tomates.

INGREDIENTS: Ensalada de pepinos y tomates

Peel the cucumber and dice along with the cherry tomatoes. Add to a bowl along with the dill and some salt and pepper to taste. Drop in a dash of apple cider vinegar. Mix thoroughly. Put into small serving bowls for a nice side dish.

This was my first time roasting radishes and garlic scapes together and I loved the results!

This was my first time roasting radishes and garlic scapes together and I loved the results!

The garlic scapes and radishes both require around 25 minutes in the oven. The scapes got nice and crispy while the radishes still maintained a soft center and crunchy outside, so it was definitely a nice combination.

The garlic scapes and radishes both require around 25 minutes in the oven. The scapes got nice and crispy while the radishes still maintained a soft center and crunchy outside, so it was definitely a nice combination.

INGREDIENTS: Oven-roasted garlic scapes and radishes

  • A bunch of garlic scapes (via Good Eggs NYC)
  • Easter egg radishes (via Good Eggs NYC)
  • Extra-virgin olive oil
  • Salt and pepper, to taste

Quarter the radishes and cut up the garlic scapes. Toss in a bowl with some olive oil and salt and pepper. Place on a baking sheet with tinfoil and cook at 375°F for about 25 minutes.

The final entree consisted of sugar snap peas and frizzled shiitake mushrooms as well as Dayboat scallops - all that I locally-sourced via www.goodeggs.com/nyc.

The final entree consisted of sugar snap peas and frizzled shiitake mushrooms as well as Dayboat scallops – all that I locally-sourced via www.goodeggs.com/nyc.

INGREDIENTS: Pan-seared scallops with frizzled mushrooms & sugar snap peas

Place ghee in a pan and melt. Add the shiitakes with some salt. Sautee for 5 minutes. Boil some water in a separate pot. Place sugar snap peas in there for 45 seconds. Remove. Toss the shiitakes and sugar snap peas in a bowl with a little salt. Use the pan that you just sauteed the mushrooms in for the scallops. Add a bit more ghee and place the scallops into the pan. Add some salt and pepper. Cook them thoroughly on each side until they are browned and cooked throughout – usually 2 minutes for each side.

My Saturday evening crew!

My Saturday evening crew!

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