Recipe: Watermelon Salad

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Try this easy, refreshing and fun salad. A perfect activity to do with your kids!

 

Supplies

  • star shaped cookie cut out set (You can find it at Michael’s or Amazon)

 

Ingredients

  • 1 small watermelon
  • 2 ounces of feta cheese
  • 1/2 cup of blueberries
  • 4 to 5 stems of mint
  • 1/2 lemon juice
  • 1 tsp honey

 

 

Dressing

  1. Whisk your lemon juice and honey together.

 

 

Directions

  1. Cut the watermelon in 1/2 inch thick slices. Use different sized star shaped cookie cutters to cut stars out of the watermelon slices. Place your cut out watermelon pieces in a large bowl.
  2. Add blueberries, crumbled feta cheese and mint.
  3. Drizzle your dressing on top of your salad and enjoy!

 

 

 

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

 

 

 

Recipe: Ejjeh and Kookoo

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Ejjeh and Kookoo different dishes, though they have some similarities. Both are traditional and delicious, the perfect addition to your Easter feast! Visit my Youtube channel to watch the tutorial video, or click here!

Ejjeh—A Traditional Middle Eastern dish.

 

Materials:

  • Takoyaki Pan (nonstick)
  • Grater
  • Large mixing bowl
  • Ice cream scooper (optional)
  • Chopsticks (optional)

 

Ingredients: (creates 14-15)

  • 1 cup chopped mint
  • 2 cups chopped parsley
  • 2 cups chopped green onion
  • 10 eggs
  • 1 cup grated zucchini
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 cloves garlic (optional)
  • baking powder
  • olive oil

Directions:

  1. Crack ten eggs and whisk in a large bowl.
  2. Add chopped parsley, mint, and green onions to the whisked eggs.
  3. Grate 1 cup of zucchini and add to bowl.
  4. Add garlic, baking powder, salt, and black pepper to bowl.
  5. Evenly mix combined ingredients in the large bowl.
  6. Place Takoyaki pan on stove at high heat. Once warm, lower heat.
  7. Add olive oil to pan generously.
  8. Use an ice cream scooper to evenly add mixture to the middle of each circle in the pan, avoiding the edges. Cook for 3-4 minutes.
  9. Use chop sticks to turn over when the bottoms are evenly brown. Cook for another 3-4 minutes.
  10. Remove from pan when both sides are brown and place on plate.
  11. Add olive oil to pan for every batch you make.

Kookoo—A Traditional Iranian dish.

 

Materials:

  • 7-inch pan
  • Ladle

 

Ingredients: (creates 4)

  • 1/2 cup chopped dill
  • 1/2 cup chopped cilantro
  • 2 cups chopped Persian leeks
  • 2 cups chopped parsley
  • 2 cups chopped green onions
  • 2 cups chopped spinach
  • 6 eggs
  • 3 tablespoons all-purpose white flour
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • olive oil

Directions:

  1. Whisk 6 eggs in a large bowl.
  2. Add chopped leeks, green onions, dill, parsley, cilantro, and spinach to the whisked eggs.
  3. Add salt, black pepper, flour, and turmeric to bowl.
  4. Evenly mix combined ingredients in the bowl.
  5. Place pan on stove over medium heat.
  6. Generously cover the pan with olive oil.
  7. Use a ladle to place mixture on the pan. Pat down evenly until creating a perfect circle.
  8. Cook for 4 minutes, until edges are brown.
  9. Turn over to cook the other side. You can flip it onto a plate and slide it back onto the pan. Make sure to add olive oil to pan before adding the uncooked side.
  10. When bottoms are evenly brown, slide onto plate.
  11. Cut the circle into 6 pieces, and they are ready to serve.

 

 

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

Recipe: Natural Easter Eggs

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Try this creative, all-natural way of decorating Easter eggs!

Materials:

  • Large Pot
  • Nude nylon

 

Ingredients:

  • White room-temperature eggs
  • Room-temperature water
  • White distilled vinegar (one tablespoon per egg)
  • Cooking oil (any)
  • Herbs (cilantro, parsley dill)
  • Onion skin (one onion per egg)

 

Directions:

  1. Choose an herb and pick the leaves with the shapes of your choosing.
  2. Nip the stem off the herb.
  3. Wet the egg holding the narrow side up.
  4. Place the leaf on top of the egg. Make sure the leaf sticks as much as possible because this placement will determine the imprint on the eggs.
  5. Cut the end of the nylon to remove the stitching.
  6. Grab the egg with the nylon, coving it completely.
  7. Pull back the slack and twist the nylon as tightly as possible without letting go of the egg.
  8. Without letting go of the egg, use your middle finger as a hook and wrap the thread around the twisted nylon 20 times.
  9. Cut the extra nylon and thread.
  10. Peel off the onion skin and place them in a large pot. Fill 1/5-3/4ths of the pot.
  11. Carefully add one layer of eggs to the pot, and cover them with some of the onion skin.
  12. Slowly add water to the pot until the eggs are covered. You can add 1/2-1 inch water.
  13. Place the pot on the stove, bringing the water to a boil (5-10 minutes).
  14. Add one tablespoon of vinegar for every egg in the pot to the boiled water.
  15. Lower the fire to medium heat, and let the pot simmer (15-20 minutes).
  16. Remove the pot from the stove and check the coloring of the eggs. The eggs should be a dark burgundy. For lighter colors, boil the eggs for less time with less vinegar.
  17. Place the eggs on a plate. Using scissors, carefully cut the nylon from the eggs.
  18. Slowly rub the herb leaf off the egg. Use a wet paper towel to wipe the egg.
  19. Use a paper towel to coat the eggs in oil, covering them completely.

 

Visit my Youtube channel to watch the tutorial video, or click here!

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

Down In New Orleans

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New Orleans—the city of vibrant music, spicy cuisine, and people celebrating life!

My recent trip to The Big Easy was a wonderful experience that brought together great friends, great music, and great food. We stayed at the Ritz Carlton in the heart of the French Quarter, where we were met with authentic New Orleans gumbo. New Orleans is a melting pot of French, Creole, African, and American cultures and cuisines. I had some expectations going in—mostly for good food and music—though not all of them were met (scroll down to read why). Still, I was enchanted by the city— its rich history, the music playing everywhere day and night and of the warmth of people who truly seemed happy.

St. Louis Cathedral

New Orleans has so much to offer visitors and most places are accessible by foot or street car. Walking the streets of the French Quarter and Garden District is a wonderful way to soak in the sights, sounds, and smells of city. Colorful flowers and beads decorating buildings, musicians on street corners strumming their guitar as they sing, music spilling out the windows of jazz bars, and Cajun spices filling each restaurant. One fun way to sightsee while learning about local history is taking a Carriage Tour, which I highly recommend. There’s so much history in New Orleans and sitting in a horse-drawn carriage while admiring the cast-iron balconies of the French Quarter is a great way to learn about how the city evolved as well as its rich heritage. What stood out to me particularly was the St. Louis Cathedral in Jackson Square. It is the oldest Catholic cathedral in continual use in the United States. Its location overlooking the square and waterfront is a breathtaking sight, but just standing in front of this historic place of worship made me feel like I was somewhere special, somewhere important.

 

I was enchanted by the city— its rich history, the music playing everywhere day and night and of the warmth of people who truly seemed happy.

Another glimpse of New Orleans is by the St. Charles Street Car, which is an affordable way to connect you to the Garden District. This is a charming neighborhood filled with lavish homes and rich greenery of its oak trees. The Garden District is home to many celebrities and filled with boutique shops, elegant restaurants, and cute cafes. While in the Garden District my friends and I visited Lafayette Cemetery No. 1. I had no idea of how people were buried there or the ceremonies involved, and the tour was very enlightening—it was definitely worth it! Fun fact: The tombs are above ground because of heavy rainfall and are mostly all family tombs. That means each tomb is the final resting place for not only the recently deceased, but likely an entire lineage of that family.

We also took a Bayou Tour and visited a plantation—two unforgettable experiences. The Bayou Tour was surprisingly beautiful and scenic. Water lilies, frogs, birds, Cypress trees and Spanish moss were all around as our speed boat coasted through the swamp. We also got to see some alligators up-close! While our tour guide fed one alligator I was right next to him, looking directly at the gator. My friends panicked as I leaned forward off the boat—but I was so caught up in that moment, feeling fearless I stretching my arms forward to capture the moment with my phone camera.

Feeding time!

The Oak Alley Plantation tour was amazing to behold. In our tour we visited the slave quarters, where the slave stories were told as if they were living in the present and we learned about the importance of sugar for the plantation. My favorite part was the entrance—the tall oak trees lining the path, the branches cascading above as they intertwine and the bright green leaves woven together! Every tree was named and absolutely breathtaking to see.

Unfortunately, I had some disappointments on the trip. I was looking forward to the beignets at the original Cafe Du Monde, my hopes were high for the savory dessert New Orleans is famous for. The café did not meet my expectations—the beignet was doughy, flavorless and covered in powdered sugar; the café selection was limited to beignets and coffee so the experience was less than satisfying. Luckily however, our hotel had the most delicious, fluffy, hollow beignets served with a side of flavorful sauces—I highly recommend tasting these! I also recommend dining at Doris Metropolitan for delicious aged meats and sweet bread as well as Pêche Seafood Grill for crab claws and oysters galore.

A trip to The Big Easy is well worth it—enjoy the jazz clubs, walk the French Quarter, tour the cemeteries, visit the National WWII Museum, walk the waterfront along the Mississippi River, and eat crawfish and alligator tail. Most of all, enjoy the heart of the people and the life of the city!

 

 

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

 

 

 

Ladybugz, Inc.

Recipe: Panna Cotta

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Try this classic recipe of a traditional Italian dessert. It’s sure to be a crowd pleaser!

Panna Cotta

Ingredients

  • 2 1/2 cups heavy cream
  • 1/2 cup sugar
  • 1/3 cup skim milk
  • 1 packet unflavored gelatin (.28oz )
  • 1 1/2 tsp. vanilla
  • red food coloring (optional)

Directions

  1. Heat the heavy cream and sugar in a saucepan. Once it comes to a boil and the sugar is dissolved remove from heat and add the vanilla.
  2. In a separate bowl whisk the gelatin and skim milk together until it is dissolved.
  3. Pour the gelatin and skim milk mixture over the warm Panna Cotta mixture and stir until the gelatin is completely dissolved.
  4. Add the red food coloring one drop at a time while whisking until you have a bright pink color. (pink color should be accomplished with 2-3 drops.)
  5. Lightly oil four 8 oz. ramekins (or similar vessels)
  6. Divide the Panna Cotta mixture into the ramekins and refrigerate for at least 4 hours ( preferably overnight)
  7. Once the Panna Cotta has settled run a sharp knife around the edge of each Panna Cotta. Dip the ramekins in a hot bath for 15-20 seconds and you are ready to unfold it into the serving plate.

If you don’t have the time to plate the Panna Cotta you may pour the mixture into a wine goblet or a glass container to serve them without unfolding.

 

Sauce

Ingredients

  • 10 oz. frozen strawberries
  • 1/4 cup sugar
  • 1 tsp. corn starch
  • 1/4 cup cold water

Directions

  1. Use a blender to mix frozen strawberries and sugar together and heat the mixture in a saucepan until sugar is dissolved.
  2. In a separate bowl whisk the corn starch and cold water together until it is dissolved.
  3. Pour the corn starch and water mixture over the warm strawberry sauce and stir until it is completely dissolved.
  4. Strain your mixture to remove any seeds and refrigerate.

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

 

 

Creativity Calls: From Classroom to Catering

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I have always been hands-on with Ladybugz, Inc. I’m involved in the entire process— from the team effort in preparing the dressings and marinades, meeting with clients, the logistics of the business, to attending the events and managing them. The quality of the food is most important to me, but I also value a strong, dedicated team. Teamwork is something I have valued in business as well as in the classroom. It’s as important to build trust and faith in my team as it was important to cultivate trust and faith with my students. I have also learned to “let go” as a practical step in trusting those around me and encouraging them—my experience as a teacher helped me do this. My motto as a teacher came from my background in Design Based Learning (DBL)—-an innovative way to teach through design. DBL is all about connections, about understanding that every problem has a solution. In the classroom those connections come from teaching students not to give up, to find a solution to a problem and to grow. It’s a process that’s similar to my work as a businesswoman and caterer. I listen to my clients and bring their vision to life while collaborating with my team. We can make great food and be great visionaries, but without a great team, we cannot produce successful events. Having respect and relying on my team brings these events together.

 

“I see what inspires me, I visualize it in my mind, and I make it my own.”

 

There is a powerful connection between teaching and catering. Working in a classroom to manage a group of twenty-something students really taught me how to understand people and how to take care of them. Teaching and catering are separate careers but they have made me who I am. I have such a respect for teaching and it’s sacred to me. Ladybugz, Inc. started the same time I started teaching and I learned a lot from both simultaneously. I understood people and their needs, how to take care of my students and my clients—-and above all, patience! There’s a bridge between the two fields, and while it’s surprising to say, they have the same end-goal: To produce a product.
After getting my Masters in Education in 2002, I started teaching. One day I was planning a birthday party for my son, Robert, and the theme was ladybugs. My good friend Rosie was invited to the party and afterwards suggested we join together to launch a business focusing on birthday parties for kids — we called it Ladybugz, Inc. As a teacher I knew how to entertain kids and Rosie was in the food business at the time, so we planned to take on the responsibilities of a host: food for the kids, food for adults, entertaining kids, favors for the kids, the cake, and everything else. Rosie and I had the motivation, but it was impossible to anticipate what we were getting into. After a few events the business shifted back to food. We started the business at home with lots of sleepless nights after our day jobs. We often cooked until midnight and prepared everything for the next morning! We had the drive and passion to start Ladybugz, Inc, to work hard enough to surpass expectations and to succeed. A short time later, Rosie had to leave because family became a priority and I took over Ladybugz, Inc. She often lent a helping hand when needed. When Rosie left my husband jumped in and helped me with the administrative side of the growing business. Without his support during my college years, his believing in me and his work behind-the-scenes, Ladybugz, Inc. would not be where it is today.

Whether teaching or catering, I have a constant desire to be creative. I draw inspiration from what’s around me and I’m always pushing myself to the next level. I see what inspires me, I visualize it in my mind, and I make it my own. As far as creativity there is no limit for me. People often ask if I’m concerned about others copying my work—-not at all! In fact, I consider it a great compliment. It pushes me to come up with something new that hasn’t been done before, even though almost all ideas are borrowed or adapted from someplace else. It’s just like DBL: create things that haven’t been done. It’s a mindset that puts no bounds on what I can think of and do, and it’s what inspires my creativity. Granted I couldn’t have succeeded on my own, and needless to say there were difficult times. However, I learned to get through them by finding balance between two jobs, being there for my family, pursuing a passion, and taking care of myself. It’s a balance that gives me comfort in knowing that things are taken care of and gives space for my creativity.

 

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

Beginnings

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I believe that our experiences play a significant role in shaping who we are. I look back on my life and think about what made me who I am—try to pinpoint my mistakes, and understand my choices. I’ve learned that the little things in life make you who you are and that if something seems hard in the moment, those experiences only make you stronger. My experiences have shaped many things, and I’ve come to realize two truths: “Every problem has a solution” and “have the passion to do it”. Being a mother, wife, daughter, teacher, and business woman have given me the chance to do what I love.

Looking back I’ve always been captivated by cooking. Growing up in Armenia I needed to learn my way around the kitchen because there was a basic expectation that I needed to know how to cook when married. From a young age I learned and I experimented with preparing various dishes for my family. One of my earliest memories is of baking cookies for my family, and getting their positive feedback. Having fun with food at home and being appreciated by those who love you was a remarkable experience! From then cooking became my outlet for creativity and my first passion. It seemed there was no limit to what I could create. My family always encouraged me (even if the outcome wasn’t the best). I never gave up, never felt demotivated, and was never afraid to take a risk—it’s the same mindset that drives me today. I attribute a lot to my parents and the early years that shaped my attitude towards life. One of the strengths they rooted in me is resilience towards negativity—I do not allow it to upset my mindset. My deep respect for my parents and my commitment to never disappoint them kept me going. Their choice to focus on the positive instead of the negative is vital to who I’ve become.

 

My clients’ ideas are more than a menu, a theme or color scheme: they’re an atmosphere, a feeling, and it sets the tone for the event.

 

I always love the challenge to create something new, something I’ve never done before. My clients inspire me and I build off of their ideas. My goal is to give them what they want and I enjoy bringing their vision to life. That, combined with my passion for creativity, motivates me to constantly grow and raise the bar for myself. My clients’ ideas are more than a menu, a theme or color scheme: they’re an atmosphere, a feeling, and it sets the tone for the event. I maintain high standards for myself and I value transparency with my clients. Between creativity and particularity, my clients know what to expect of me and build a relationship on trust that I don’t take for granted. It creates momentum to do more—and that is exactly what I thrive on.

 

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.