iCook borns from the desire to meet our friends' demand for good, clean and fresh Italian food at an honest price.We specialize in authentic Italian food, both contemporary and traditional, with a passion for great, seasonal and local ingredients.Here at iCook we believe that cooking comes from the heart and we transfer that love and passion into great food.We will shop, cook, serve and clean up for you, all in the comfort of your home, or your friend's one, with the outmost respect for HACCP procedures and for your privacy as well.
We're also purveyors of fresh homemade pastas and ready to eat specialties, all elaborated with the same passion and love.

iCook nace del deseo de satisfacer las necesidades de nuestros amigos de una comida italiana fresca, buena y sana a precios honestos. Nos especializamos en la autentica comida italiana, sea la tradicional que la contemporánea, utilizando con pasión los extraordinarios ingredientes locales mas frescos. Aquí en iCook creemos que cocinar viene desde el corazón así que transformamos ese amor y pasión en excelentes platillos. Haremos las compras, cocinaremos, serviremos y limpiaremos por ti, todo en la comodidad de tu casa, o la de tus amigos, siempre en el respeto de los estándares igienicos mas altos y por supuesto de tu privacidad.
Somos también proveedores de pasta fresca echa a mano y de platillos listos para comer, todos elaborados con la misma pasión y el mismo amor.

Sunday, April 22, 2012

iCook dinner, San Jose' del Cabo, April 20th

Assorted bruschettas:prosciutto,melon,25y.o.balsamic vinegar/roasted tomatoes&olives/roasted peppers&celery hearts salad/fava beans,aged sheep's cheese,mint&lemon




The occasion was a surprise dinner for a long time friend and customer's grandparents, the setting a beautiful condo in El Zalate complex in San Jose' del Cabo with a stunning ocean view...the crashing surf provided the soundtrack.







Next was the soup: a chilled cream of green beans...nice, even though we don't have a pic of 

igeArugula,pear and prosciutto salad, with a honey vinaigrette, mint and xxxtra old Parmigiano..lots of nice flavour and texture contrasts.











It just wouldn't be "us" without pasta!

These ravioli were ohhh so good! G.made the ricotta that was part of the filling along with speck, Parmigiano and leek...sweet, salty, smoky, with a hint of juniper and mountain herbs.
The sauce had to be light and delicate, so we opted for a simple butter and tomato sauce with a touch  of fresh herbs to brighten it up a little.

 Meat or fish?

MEAT!  Beef #tagliata, with rosemary oil, wilted chard and garlic potatoes "alla toscana".

These potatoes are just awesome...we soaked them in salted water for an hour, patted them dry and cooked them slooooowly in extra virgin olive oil with a whole head of garlic and a load of black peppercorns...molto buono!

Beef was rubbed and slightly crusted with rosemary, juniper, black pepper and sea salt...grilled to medium rare over HIGH heat.



Still think there's no good meat in Mexico?














For dessert, our friend "A" opted for a lavender creme brulee which, in our opinion, deserved more than a shot...    ; )
















So, there you have it...a dinner of clean, honest food, with straight forward flavour and presentations and no non sense decorations...
Till the next one,

E&G
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Tuesday, April 17, 2012

Spring's here!

Here's some flavoured pasta, with the colors of spring and a bit off the beaten path...
beet, carrot, arugula, mint.....

Garden is blooming, so are the options for our/your pastas!
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