Dining With the Doc: Lemon Blackberry Cheesecake Bars

My husband Pete had been asking me for weeks to make a tasty treat for him to take into work, so the other night before his night shift, I decided to make a batch of my lemon blackberry bars.  I love these cheescake bars because they're delicious and look like you labored all day in the kitchen making them when they're actually quite simple to prepare.  For the crust I use ready-made sugar cookie dough- you can't get more convenient than that.  And to add some lemony tang to the cream cheese filling, I use jarred lemon curd.  Lemon curd is similar to a custard and has a soft, creamy texture and a sweet yet tart flavor.  It's wonderful spread on freshly baked muffins or scones.  It can also be used to fill tarts and pies, or folded into whipped cream to make a delicious lemon cream.  You can make homemade lemon curd by whisking eggs, sugar, lemon juice, lemon zest, and butter in a saucepan or double boiler, or you can buy it at most specialty food stores such as Whole Foods.  Pete told me that the cheesecake bars were a hit at work and his coworkers devoured them.  Hopefully you'll get similar results if you try this recipe!

Lemon Blackberry Cheesecake Bars
Makes 24 servings


1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough
¾ cup blackberry jam
12 ounces fresh blackberries
20 ounces cream cheese (2 1/2 packages)
½ cup sugar
2 tablespoons all-purpose flour
¼ cup heavy cream
½ teaspoon vanilla extract
2 large eggs
1 cup jarred lemon curd



Preheat oven to 350 degrees.

In an ungreased 13x9-inch baking tray, break up the cookie dough. Using floured hands, press the dough evenly into the bottom of the pan to form a crust. Bake 10-12 minutes until light golden brown. Remove from oven and cool 10 minutes.

Spread the jam evenly over the surface of the partially cooled crust. Set aside 24 blackberries for garnish. Cut the remaining berries in half and sprinkle the halves evenly over the jam.

In a large bowl, beat the cream cheese and sugar together with a hand mixer until fluffy. Add the flour, heavy cream and vanilla extract and mix. Beat in the eggs one at a time until blended. Pour the filling into the tray over the blackberries. Pour the lemon curd over the filling in 4 long lines. Using a knife, swirl the lemon curd into the cheesecake mixture being careful not to cut into the crust.

Bake in oven 40-45 minutes until filling is set. Cool 30 minutes. Cut into 4x6 rows. Garnish each piece with a blackberry. Devour!

Dining With the Doc: Masala Mac & Cheese

For as long as I can remember, macaroni and cheese has always been one of my favorite foods. Growing up in an Indian household with two working parents, my macaroni and cheese experience as a child consisted mainly of the boxed variety. Although I will always have fond memories of bright yellow, boxed macaroni and cheese, I have since moved on to experimenting with my own versions of the dish. When creating this dish, I wanted to incorporate some of the traditional Indian flavors and spices (masala) that I grew up eating into a classic American dish. The result is a delicious and unexpected combination of flavors. The spices blend well with the creamy cheese sauce and are balanced nicely by the sweet peas and fresh cilantro. This is an exotic twist on a classic dish that anyone can prepare at home.


You will need a variety of spices and herbs for this recipe, including fresh ginger, garlic, cumin, coriander, red chili powder (cayenne pepper), and turmeric.  Most of them can be found in the spice section of the grocery store, otherwise you can definitely find them at a specialty or Indian grocery store.  The good news is that once you have all of these spices, you can make just about any Indian dish.  In addition, many spices and herbs have important health benefits and some have been shown to have more disease-fighting antioxidants than a lot of fruits and vegetables. 

• Ginger- In its fresh form, this pungent tasting fibrous root has a light brown, slightly wrinkled appearance.  It is an indispensable ingredient in all Asian cuisines.  The brown skin is usually peeled off before use.  Dried ginger can be substituted for fresh but the flavors are different so use fresh when you can.  Ginger is often used for treating nausea.
• Garlic- Garlic is in the onion family and is used in cuisines around the world.  Its pungent flavor mellows considerably when it's cooked.  Its papery skin is usually peeled off before use, but garlic can also be roasted in the skin.  Dried garlic can be substituted for fresh but the flavors are different, so once again, use fresh when you can.  
• Cumin- Cumin seeds are small, pale brown aromatic seeds that can be ground into a powder.  They can be bought whole or ground.  In general, spices stay fresher and taste better when you buy them whole, toast them, and grind them yourself, but for convenience, you can buy them preground.  Cumin has a warm, earthy flavor and is an essential component of many curry pastes and spice mixes.  It is widely used across the world in Asian cuisines as well as Mexican, Cuban, South American, Middle Eastern, and more.      
• Coriander/Cilantro-  All parts of this herb are edible, but the fresh leaves (known as cilantro or coriander leaves) and dried seeds (known as coriander seeds) are most commonly used in cooking.  Cilantro leaves are commonly used in Asian chutneys and curries as well as Mexican salsas and guacamole.  Dried coriander can be bought whole or ground and has a variety of uses.  It is even used in brewing certain types of beer, particularly Belgian wheat beers.     
• Cayenne pepper- This spice is made from dried, ground peppers and is used in a variety of cuisines.  Do not confuse with Mexican chili powder which is mixed with other spices like cumin. 
• Turmeric-  This earthy, slightly bitter spice comes from the root of a plant related to ginger.  It is used for its intense, bright yellow-orange color and is a main ingredient in many curry powders.  It has many medicinal uses and is commonly used in Asia as an antiseptic for burns and cuts and as a remedy for nausea and abdominal cramps.  Turmeric is also known to have high antioxidant and anti-inflammatory properties.      

More information on the health benefits of spices in a later post!
 

 

Masala Mac & Cheese
Makes 6 servings


12-oz. cavatappi pasta
2 tablespoons canola oil
1 cup minced onion
1 tablespoon minced ginger
2 teaspoons minced garlic
2 cups chopped plum tomatoes plus 2 tomatoes, sliced
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
½ teaspoon turmeric
1 teaspoon kosher salt
¼ cup unsalted butter
¼ cup flour
3 cups whole milk
2 cups shredded Medium Cheddar cheese, divided use
2 cups shredded Monterey Jack cheese, divided use
¼ cup chopped fresh cilantro plus extra for garnish
¾ cup frozen peas



Preheat oven to 375 degrees.

Set a large pasta pot filled with salted water to boil over high heat. Cook the pasta 2 minutes less than package directions indicate for al dente. Drain and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened, 8-10 minutes. Add the ginger and garlic and sauté another 1-2 minutes until fragrant, then add the chopped tomatoes, cumin, coriander, cayenne pepper, turmeric, and salt. Cook until tomatoes break down and mixture starts to thicken. Remove from heat and set aside.

In a large saucepan, heat the butter over medium heat until melted. Add the flour and whisk into the melted butter. Cook for 2 minutes, then gradually whisk in the milk. Cook until the sauce starts to thicken, stirring often. Add 1 ½ cups each of Cheddar and Monterey Jack cheeses. Pour the tomato masala (spice) mixture from the skillet into the cheese sauce and add the fresh cilantro and peas. Taste and adjust seasoning as needed. Add the cooked pasta and stir to combine well.

Pour the mixture into a lightly greased 13 x 9” baking tray. Arrange the tomato slices on top of the pasta and sprinkle the remaining ½ cup each of Cheddar and Monterey Jack cheeses over the top. Bake 30-35 minutes, until cheese is bubbly. Remove from oven and garnish with fresh chopped cilantro. Serve warm.


Note:  This recipe uses 1 teaspoon of cayenne pepper, however you can use less if you prefer a less spicy version. Also, I like to use a microplane grater for the fresh ginger and garlic so that you don’t get any big pieces in the sauce.

Dining With the Doc: Exploring Your Inner Umami

For all of you who thought that there were only 4 basic tastes (sweet, salty, sour, and bitter), it turns out that a fifth taste has been discovered and it’s getting a lot of attention in the culinary industry. It's called umami (pronounced oo-mah-mee). Umami is derived from the Japanese words “umai” meaning delicious, and “mi” meaning essence. It’s usually described as a pleasant savory, rich flavor that provides an extra satisfying taste to foods. It’s found in foods such as certain meats, seafood, mushrooms, tomatoes, cheese, truffles, and soy sauce.

Although umami has been described by Asian cooks for hundreds of years, it wasn't until the turn of this century that scientists were able to isolate the molecules responsible for this distinct flavor. In 1908, scientist Kikunae Ikeda of the Tokyo Imperial University was working with seaweed broth when he was able to demonstrate that the substance responsible for that flavor was glutamate. (1) After his discovery, several ribonucleotides were discovered that also greatly enhance the intensity of the umami flavor- mainly inosate (found primarily in meat), guanylate (found in plants) and adenylate (found in fish and seafood).

One of the unique things about umami is that by combining several umami-rich foods into a dish, it increases the overall flavor. Because of this quality, umami has become very popular in the food world and many chefs try to incorporate umami-rich ingredients into their dishes to create intense flavor experiences.

Below are some examples of umami-rich foods:

Poultry, Beef & Pork:
- Turkey, Italian prosciutto, braised beef, chicken and beef broth
Fish:
- Anchovies, tuna, salmon, blue fish, oysters, shrimp
Mushrooms:
- Portabella, cremini, white button, shiitake, morel, truffles
Garden Vegetables:
- Corn, tomatoes, potatoes, red bell peppers, winter squash
Dairy & Cheeses:
- Parmigiano-Reggiano, blue-veined cheese, emmentaler, cheddar, eggs
Soy & Soy Products:
- Soy sauce, miso, tofu
Legumes:
- White beans, black beans, lentils, black bean sauce
Condiments:
- Fish Sauce, ketchup, worcestershire sauce


For more information about umami, refer to the Umami Information Center, http://www.umamiinfo.com/


References:

1. Kurihara, K., Glutamate; from discovery as a food flavor to role as a basic taste (umami), Am J Clin Nutr Vol. 90, No. 3 (2009), pp 719S-722S.

The other night, I found myself at home dining alone- an unfortunate consequence of being an E.R. doc married to another E.R. doc. And although I was tempted to order take-out or heat up some leftovers, I decided to explore this idea of umami and treat myself to a meal that would be delicious and full of umami-rich flavors, yet simple to prepare. I find that the two most common things I prepare when I’m eating solo are pasta and eggs- both are quick and easy to prepare. So I decided to create my own gourmet version of the classic Italian pasta and eggs dish- pasta alla carbonara.

Pasta alla carbonara is a traditional Italian dish that uses hot pasta (typically spaghetti) tossed with guanciale or pancetta (types of Italian bacon) and garlic in a sauce that’s created from mixing in raw eggs and grated cheese. As the eggs and cheese are stirred in, the pasta is tossed constantly, and the heat of the pasta cooks the eggs and creates a deliciously creamy sauce. Many American versions of this dish incorporate heavy cream into the sauce, but cream is not necessary to create a silky texture if the sauce is prepared properly. The key is to keep the pasta in constant motion so that the eggs do not scramble. Usually the dish is seasoned with black pepper and topped with fresh parsley.


Being the foodie that I am, I had to create my own version of the dish and incorporate some high-umami ingredients. In this version, I use bucatini pasta, which is a thick spaghetti-like pasta that has a hole running through the center. To increase the umami, I decided to mix thinly sliced cremini mushrooms with the Italian pancetta. And of course, there’s plenty of Parmigiano Reggiano cheese for even more umami. And just in case a big heaping mound of pasta filled with umami flavors wasn’t decadent enough, I decided to top it all off with a warm poached egg. When you break the egg open and the warm yolk flows over the pasta, it’s out of this world.


So next time you’re home alone and about to reach for the phone to order take-out, stop for a second and consider exploring your inner umami.

Bucatini Carbonara with Cremini Mushrooms and a Warm Poached Egg
Makes 1 serving (with leftovers)


8 oz. bucatini pasta
2 tablespoons olive oil
4 oz. pancetta, sliced into strips
4 oz. cremini mushrooms, thinly sliced
2 cloves garlic, minced
3 eggs, divided
½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
Kosher salt
Freshly ground black pepper
1 tablespoon vinegar
1 tablespoon finely chopped chives



Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, according to package directions.

Start making the sauce while the pasta is cooking so that you will be able to add the hot pasta to the sauce as soon as it’s done. Heat the olive oil in a large sauté pan over medium high heat. Add the pancetta and cook until browned. Add the mushrooms and cook until just softened, about 3-4 minutes. Add the garlic and cook another minute until fragrant. Drain the bucatini and add the hot pasta to the pan. Toss well to coat all of the pasta with the oil. Reserve 1 cup of the pasta water. Bring the water back to a simmer to use for the poached egg.

Beat 2 eggs and the cheese together in a medium bowl. Remove the sauté pan from the heat and pour the egg and cheese mixture into the pasta, stirring it constantly with tongs until the eggs thicken and form a creamy sauce. Keep the pasta in constant motion so that the eggs don’t scramble (the heat of the pasta will cook the eggs). Add some of the pasta water to thin out the sauce until it reaches the desired consistency (it will take ½ to 1 cup). Season the pasta with salt and black pepper to taste.

To make the warm poached egg, add the vinegar to the pot of hot water and bring it to a simmer (just below boiling, 185-200 degrees F). Crack the remaining egg into a ramekin or small cup. Once the water reaches a simmer, pour the egg into the water. The egg will sink to the bottom of the pot and then float to the top. Cook until the white is coagulated and the yolk is partially set (slightly thickened but still flowing), 3-4 minutes. Remove the egg with a slotted spoon and blot it on a paper towel to remove excess water. Trim the edges if they are ragged.  For more information on how to make perfect poached eggs, CLICK HERE.

To serve, place a mound of pasta in a bowl and top with the warm poached egg. Garnish with fresh chives.

The Doctor is in the Kitchen Q & A: Poached Eggs

Q:  What is the proper technique for poaching eggs?


A:  Poaching an egg involves slipping a shelled egg into barely simmering water and gently cooking it until the egg holds its shape.(1) These delicate eggs form the foundation of many popular dishes such as Eggs Benedict or Florentine, but many people are intimidated by the thought of poaching an egg at home. The truth is that it’s actually quite easy to do if you know the proper technique.

Here are the keys to making the perfect poached eggs:

- Make sure that you have plenty of water in the pan (at least 3 inches deep) so that the eggs are completely submerged and don’t stick to the bottom of the pot
- Get the water to the right temperature. It should be at a gentle simmer (185-200 degrees F), which is just below boiling. If the water is too hot and is boiling rapidly, the eggs will become tough.
- Use fresh eggs. The fresher the egg, the more centered the yolk will be and the less likely it is that the whites will spread out and become ragged
- Add a small amount of acid (usually vinegar or lemon juice) to the water. Generally, about 1 tablespoon of acid should be used for every ½ gallon of water. It helps the egg whites hold their shape so that you don’t end up with ribbons of egg white floating throughout your poaching liquid.

Photo courtesy of whatscookingamerica.net

The Technique:

1. Fill a wide pan or pot with water to a depth of at least 3 inches. Add the vinegar and a small amount of salt (about 1 ½ teaspoons salt per ½ gallon of water). Bring the water to a gentle simmer- you should see small bubbles periodically rise to the surface.
2. Crack the eggs into individual ramekins or cups.
3. Gently pour the eggs from the cups into the poaching liquid. The eggs will drop to the bottom of the pot then rise to the surface.
4. Poach the eggs for 3-4 minutes. A properly poached egg should have a fully coagulated egg white with a yolk that’s partially set (slightly thickened but still flowing).
5. Remove the eggs with a slotted spoon and blot on a paper towel to remove any excess water. Trim the edges with a knife if they’re ragged. Serve hot eggs on toast or as desired.


So now that you know the proper technique, get cracking!


References:

(1) The Culinary Institiute of America. The Professional Chef, 8th Edition. New Jersey: John Wiley & Sons Inc., 2006.

Ingredient 911: Quinoa- The New Super Food

Quinoa (pronounced keen-wa) is a  grain-like crop that has ancient origins. Quinoa has only recently been gaining in popularity because of its numerous health benefits, but it’s actually been around for centuries. It originated in South America over five thousand years ago and was so central to the ancient Incan culture that it was referred to as the Mother Grain. Although quinoa is considered a whole grain, botanically it’s actually a plant with edible leaves that is closely related to beets, spinach, and Swiss chard. However, it is primarily grown for its edible seeds.  Besides the fact that it is tasty and easy to prepare, quinoa is a nutritional powerhouse. It has many unique qualities and health benefits such as:

-It has a very high protein content (about twice the protein of regular cereal grains), which makes it a great source of protein for vegetarians

-It is the only grain that is a complete protein, meaning that it contains a balanced set of all nine essential amino acids

-It is gluten-free and easy to digest which makes it a nice option for people who are gluten-intolerant

-It is a good source of dietary fiber

-It is a good source of several B Vitamins, Vitamin E, calcium, iron, phosphorus, and magnesium


Numerous studies have shown that increased dietary fiber is associated with lower rates of coronary artery disease.(1)

A 3-year prospective study of 229 postmenopausal women with coronary artery disease, published in the July 2005 issue of the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced slower progression of coronary atherosclerosis, the build-up of plaque that narrows the vessels of the heart through which blood flows.(2)

Because of all of its healthy properties, quinoa is a great choice for people with cardiovascular disease, high cholesterol, and high blood pressure.  It's also a nice alternative for anyone trying to cut down their intake of refined, processed carbohydrates and include more healthy whole grains in their diet.

In nature, the quinoa plant grows 4 to 6 feet high and has many angular branches with large clusters of seeds at the end of each stalk. The seeds have a bitter coating from chemical compounds called saponins, but most of the commercially sold quinoa in the U.S. is pre-rinsed to remove this bitterness. Quinoa is usually cooked like rice in water or other liquids such as broth, and only takes about 10-15 minutes. It can also be cooked in a rice cooker. As it cooks, the germ separated from the seed. When it's done, the grain appears soft and translucent, and the germ ring will be visible along the outer edge of the grain. It has fluffy, slightly crunchy texture and a mild, nutty flavor. It is a great side dish, and takes on different flavors depending on how it is cooked and what it’s mixed with.

Other products available are quinoa flour, quinoa pasta and quinoa flakes. Quinoa has a wide range of colors but only three main varieties are cultivated- white, red, and black.


Recipe ideas:

You can basically substitute quinoa for rice or cous cous in any recipe. Or try one of these ideas:

- Use it as a breakfast dish- cook quinoa flakes instead of oatmeal and mix with your favorite fruits and nuts

- Cook quinoa in water or broth and mix with vegetables and herbs for a quinoa pilaf

- Make a cold quinoa salad by tossing cooked quinoa with a vinaigrette and grilled or roasted vegetables (and chicken if desired)

- Add quinoa to your favorite soup or stew

- Use quinoa mixed with your favorite herbs to stuff vegetables like bell peppers

- Make a new dessert- quinoa pudding instead of rice pudding

- Cook it in chicken broth then toss with baby spinach, walnuts, pomegranate seeds, and goat cheese

-Make an Indian version by cooking quinoa with onion, ginger, garlic, curry powder and chicken broth or water. Stir in peas and cilantro

- Make a Spanish version by cooking quinoa with onion, garlic, saffron, and chicken broth. Stir in peas, chopped piquillo peppers and parsley.

Quinoa with Roasted Vegetables and Herbs
Makes 4-6 servings

1 medium Italian eggplant, diced

1 medium zucchini, diced

1 yellow bell pepper, diced

1 medium red onion, diced

½ pint grape or cherry tomatoes, halved

2 cloves garlic, minced

5 tablespoons extra virgin olive oil, divided use

Kosher salt

Black pepper

1 ½ cups quinoa

3 cups low-sodium chicken broth

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

2 scallions, sliced

¼ cup fresh parsley, finely chopped

¼ cup fresh basil, cut into chiffonade (ribbons)

Preheat oven to 425 degrees. Place all of the eggplant, zucchini, bell pepper, onion, and garlic on a large roasting pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast in oven until vegetables are softened and caramelized, about 40 minutes. During the last 10-15 minutes, add the tomatoes. Remove vegetables from oven.

While vegetables are roasting, make the quinoa. Place the quinoa and chicken broth in a medium saucepan and bring to a boil over high heat. Cover pot and reduce heat to low. Simmer until cooked, 10-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.

Whisk the remaining 3 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl. Pour the dressing over the quinoa and vegetables. Add the scallions, parsley, and basil and toss to combine. Garnish with fresh herbs.

Note:  Although this recipe calls for fresh parsley and basil, you can try experimenting with a  mixture of your favorite herbs.

References:

1. M.A. Pereira, E. O'Reilly and K. Augustsson et al., Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies, Arch Intern Med 164 (2004), pp. 370–376.

2. A.T. Erkkila, D.M. Herrington and D. Mozaffarian et al., Cereal fiber and whole-grain intake are associated with reduced progression of coronary-artery atherosclerosis in postmenopausal women with coronary artery disease, American Heart Journal 150 (2005), pp. 94-101.

The Doctor is in the Kitchen Q & A: Hair of the Dog

Q: Is it true that the hair of the dog helps a hangover?



A: A great question to ponder as we recover from our New Year's Eve libations! Although it's a common theory that drinking more alcohol ("hair of the dog") will help you get over a hangover, it hasn't been proven and may even worsen your symptoms down the road. The symptoms of a hangover- headache, nausea, muscle aches, etc. have multiple causes including: the toxic metabolites of alcohol, dehydration, and withdrawal from the alcohol. So while drinking more alcohol may temporarily alleviate some of your symptoms, it will most likely cause you to feel even worse later on when your liver breaks down the additional alcohol. Obviously the best way to prevent a hangover is to avoid drinking too much, but if you do happen to overindulge, my personal advice would be to make sure you drink plenty of water and take a couple of Aspirin or Ibuprofen before you pass out- you'll appreciate it in the morning!

The Recipe That Started It All...

As I begin on this new journey of writing my food blog, I decided that it would only be fitting that my very first post be about the recipe that started it all- "Spanakopita Lasagna."

It all started on a whim. When I was doing my residency training in Emergency Medicine, I was working long hours in the E.R. and in the little free time that I had, I started watching the Food Network. Pretty soon, I was watching Rachel, Giada, Tyler, and Ina obsessively and trying out all of their recipes in my tiny NYC kitchen. Cooking became my passion- in the kitchen I could relax and de-stress from my long days in the E.R., and usually I ended up producing a finished product that my husband Pete and I would devour. One day, when I was searching for recipes on the Food Network website looking for dinner ideas, I came upon a posting for a cooking contest. The Food Network was looking for America's best home cooks to submit their favorite recipes for a chance to be flown out to Los Angeles and compete on a cooking show called "Ultimate Recipe Showdown (URS)." The grand prize? $25,ooo!

Since I didn't really have any signature recipes at the time, I decided to create one. I knew I wanted to make a pasta dish since my husband loves pasta. And to make it unique, I decided to incorporate Greek flavors- after all, Pete and I had recently spent our honeymoon in Greece and had fallen in love with Greek food. Little did I know at the time, that this would become my signature cooking style- mixing ingredients and flavors from different cuisines and making them accessible to the home cook by incorporating them into delicious everyday dishes. So I went out and bought a bunch of pasta, spinach, feta cheese, and phyllo dough and got to work experimenting in my kitchen. When I was done, I had created Spanakopita Lasagna- a cross between an Italian lasagna and Greek Spinach Pie (Spanakopita). The finished product had lasagna noodles layered with a garlicky spinach and feta cheese filling, a creamy bechamel sauce scented with a hint of nutmeg, and Parmesan cheese all topped off with a deliciously flaky, crunchy crust made with phyllo dough, buttery breadcrumbs and fresh parsley. Hungry yet?

After I submitted the recipe, a couple of months went by without hearing anything, until I got an email in a very unusual setting. I was on vacation in Italy with Pete and we happened to check our email at an internet cafe. When I saw the email from the Food Network and read the first line saying that I had been chosen as a semi-finalist for URS, I was ecstatic! But then, my heart sank as I read the next few lines stating that I would have to submit a video of myself, do a phone interview, and sign and notarize a bunch of paperwork all in the next three days- there was no way I would be able to do that from Italy! But somehow, with Pete's help, we were able to make it work. I will always have fond memories of running through the streets of Venice looking for a fax machine and using our camera to film an impromptu video while standing in front of the statue of the David in Florence. It definitely made our vacation more interesting, and in the end, I was chosen to compete on the show.

A couple of months later, Pete and I were flown out to L.A. for the show. The whole weekend was a flurry of activities and went by in a flash. I remember being nervous when I saw the T.V. studio for the first time with all of the bright lights, cameras, and live studio audience. Certain aspects of cooking on television surprised me- for example, I actually prepared the majority of my dish the day before the taping, then during the competition, I swapped it in for the one I was preparing on camera. One of the highlights of the weekend was definitely meeting the hosts- Guy Fieri and Marc Summers- both of them were genuinely friendly and interested in our dishes. Between tapings, they both came over to chat and take pictures (and sneak a few bites of our food!).

Even though I didn't win the competition, I loved every minute of the experience. I had gained a new venue to express my passion for cooking and developing recipes- I had entered the world of contest cooking.

The recipe below is a slightly simplified version of the original (for the original recipe click on the link "Food Network Ultimate Recipe Showdown-Spanakopita Lasagna" under the heading "Winning Recipes"). In this version, I use No Boil lasagna noodles and frozen spinach to cut down on the prep time.

Spanakopita Lasagna

Makes 6-8 servings

Spinach Feta Filling:

1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic, minced

6 scallions, chopped
3 (10 oz) packages frozen spinach, defrosted and squeezed dry
1/3 cup chopped fresh parsley plus extra for garnish
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon grated nutmeg
1/2 lb. feta cheese, crumbled
1 egg

Bechamel Sauce:

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
1/2 teaspoon kosher salt

1/2 teaspoon grated nutmeg

1/4 teaspoon black pepper

1 package (8 oz) No Boil lasagna noodles
1/2 cup grated Parmesan cheese
6 sheets phyllo dough, defrosted
3 tablespoons unsalted butter
1/2 cup dried seasoned breadcrumbs


1. Preheat the oven to 350.

2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large saute pan over medium heat. Add the garlic and cook 1 minute until fragrant. Add the scallions and cook 2-3 minutes until softened. Stir in the spinach, parsley, salt, pepper, and nutmeg. Remove from heat and cool. Once mixture is cool, stir in the crumbled feta cheese and egg. Set aside.

3. To make the bechamel sauce, melt 4 tablespoons of butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Cook 1-2 minutes, then gradually whisk in the milk. Simmer the sauce until it is thick enough to coat the back of a spoon. Stir in the salt, nutmeg, and pepper. Remove from heat.

4. To assemble the lasagna, coat the bottom of a 13x9 inch lasagna pan with a thin layer of bechamel sauce. Arrange 4 lasagna noodles along the bottom of the pan, slightly overlapping each other. Pour 1/3 of the bechamel sauce evenly over the noodles, making sure to cover all of the edges. Spread 1/3 of the spinach feta filling evenly over the sauce and top it with 2 tablespoons of Parmesan cheese. Repeat with 2 more layers of noodles, sauce, spinach feta filling, and Parmesan cheese.

5. To make the phyllo crust, unroll the phyllo dough on a flat surface and keep it covered with a damp towel to prevent it from drying out. Melt the remaining 3 tablespoons of butter in a small bowl. Brush one sheet of phyllo dough with melted butter and sprinkle about 1 teaspoon of breadcrumbs on top. Top with another phyllo sheet, brush with more butter, and sprinkle with more breadcrumbs. Repeat with the remaining phyllo sheets. Once assembled, place the phyllo crust on top of the lasagna and press down to seal the edges. Brush with butter, making sure that the edges are nicely coated to prevent them from curling up during the baking process. Mix the remaining breadcrumbs, Parmesan cheese, and melted butter together and sprinkle the mixture over the top of the lasagna.
6. Bake the lasagna for 28-30 minutes, being careful not to over-brown the phyllo. Remove from oven and let cool slightly before serving. Cut into wedges and garnish with fresh parsley. Enjoy!