Seared Scallops with Tarragon Butter

I just happened to have a open bottle of white wine I needed to use, one shallot left in the pantry, and some tarragon still left from the holidays - so this was PERFECT!

I found it on Epicurious - have been finding more there than anywhere lately, it seems.

I only had my homemade tarragon vinegar, so I went a little easy on the vinegar & a little heavier on the white wine, so that it wasn't to "tarragon-y". My cast iron skillet works great for searing - though I still dust a bit of flour on the scallops first, to get that nice golden color fast, without burning the butter or the scallops.

• 1 1/4 pounds large sea scallops, tough ligament from side of each discarded
• 7 tablespoons unsalted butter, cut into tablespoons, divided
• 2 tablespoons finely chopped shallot
• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 1 tablespoon finely chopped tarragon

Preparation

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

Mushroom Quinoa

I have also just realized - after paying $10.00 for a small bag of it at the store - that I have neglected to say how I cook my quinoa.

First of all, be sure to rinse it over and over before cooking it - you want the water to run clear - otherwise it has a tendency to have a soapy taste to it. (I do this and then soak in cool water for 30 minutes and then rinse again before cooking.) I take a teaspoon or so of olive oil in a sauce pan and toss in a healthy handful of sliced portabella mushrooms and chopped onion (probably about a cup or more of sliced shrooms and a half a cup of chopped onion.) Saute for a few minutes and then add a cup of vegetable broth. Bring to a boil, add a half a cup of your clean quinoa and some fresh thyme. A bit of salt and pepper and then reduce heat and simmer until all the liquid has been absorbed (about 30 minutes)
I LOVE it like this!

C'mon - is that easy or WHAT? And quinoa is SUPER good for you!

Veal Scallopini with Brown Butter and Capers

I just found this on epicurious and it's so simple and very, very delicious! Just make sure you use a heavy NOT non-stick skillet - I used my big cast iron pan and it was perfect...

• 3 tablespoons olive or vegetable oil
• 1/2 cup all-purpose flour
• 1 pound thin veal scallopini (less than 1/4 inch thick)
• 1/2 stick unsalted butter, cut into pieces
• 1 1/2 tablespoons red-wine vinegar
• 1 1/2 tablespoons drained small capers
• 2 tablespoons chopped flat-leaf parsley

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.

Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.

Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.

Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

Oil and Vinegar Coleslaw

I like oil and vinegar slaw way better than the mayo kind - if you haven't tried it, you need to!

1/2 head green cabbage, cored and thinly sliced
1/2 head purple cabbage cored and thinly sliced
1 medium onion, thinly sliced
1 1/2 cups shredded carrots
2 teaspoons kosher salt
1 teaspoon freshly cracked white pepper
1 cup apple cider vinegar
1 cup sugar
1 teaspoon dry mustard powder
2 teaspoons celery seeds
1/2 cup vegetable oil
1/4 cup finely chopped green onion tops

In a large, non-reactive bowl, combine the cabbage, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.

Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil and green onions and toss well to thoroughly combine.

Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally.

Bean with Bacon Soup

Ok - so this is a classic soup, and I always forget how great it is, until I make it again! This is one of those soups where you can really change it up a lot, depending on your tastes, but this is a good basic starter recipe, and it's one of my own.

1 Bag of 15-Bean soup mix

10 Bacon strips, trimmed of excess fat & chopped
1 Medium onion, chopped
2 Cloves garlic, chopped

1 Large (48 oz) can of chicken stock
1 28 oz Can of chopped tomatoes
1 Whole bay leaf
1 tsp Crushed red pepper flakes
Salt & Pepper to taste

4-5 Celery ribs, sliced
4-5 Carrots, sliced
6 Medium potatoes, cut into chunks

Quick soak for beans: Place beans in a large stock pot & fill pan half way with cold water. Bring to a boil, boil for 2 minutes and then remove from heat & cover for 1 hour.

Meanwhile, turn crock-pot on high & place in chopped bacon, onion, & garlic. Cover and let simmer while beans are cooking. When beans are done, drain in a colander and rinse well. Add beans to crock-pot, along with chicken stock, tomatoes, bay leaf & spices. Reduce heat to low & simmer, covered, for at least 4 hours.

Add chopped celery, carrots & potatoes, and then allow to simmer for another 4 hours, or until beans are cooked and veggies are tender.

Now, of course, you can always do this in a big stock pot on the stove - works just as well, and of course is a little faster!

Enjoy!

Penne with Vodka Cream Sauce

This is a pasta dish that is so easy to make ... you can have this on the table in less than 30 minutes and it's really great!

1/2 stick (4 tablespoons) unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
3/4 cup canned crushed tomatoes
1 cup heavy cream
A couple splashes of hot pepper sauce (like Tabasco), to taste
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
4 medium-sized fresh basil leaves, thinly sliced
1 pound penne
3/4 cup grated Parmigiano-Reggiano

Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in Tabasco, salt, and pepper. Keep sauce warm over very low heat.

Cook pasta as directed on package until al dente. Reserve 1/2 cup cooking water and drain pasta.

Add pasta to sauce and toss with sauce and cheese. You can add some of the reserved cooking water if pasta seems dry.

Butternut Squash Soup

• 2 Tbsp canola oil
• 1 Cup chopped onion
• 2 Cloves garlic, chopped
  
• 3/4 Cup thinly cut carrots
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
  
• 4 Cups butternut squash, cut into 1 inch chunks
• 1Tbsp minced jalapeno
• 31/2 Cups chicken broth
• 1/2 Cup half and half

In a large pot, over medium heat, add canola oil, onions and garlic. Saute until softened and just starting to brown, about 5 minutes. Add carrots, cumin, salt and pepper and cook another 3 minutes. Add the squash, stock and jalapeno, and bring to a boil.
Reduce heat if necessary, and allow to simmer for about 30 minutes, or until squash is softened.
If you are lucky enough to have an immersion blender...blend in pan until smooth and creamy. If however, you are like me, you will need to scoop it into a blender (or food processor) and puree it.
Return to the pot and add half and half, stirring to blend well.

If you are really creative you can serve this in hollowed-out squash shells!
Also, a little dollop of sour cream on top, before serving, is divine!

Meatballs

1 1/2lb ground chuck
1 lb sweet Italian sausage
1/2 cup flavored bread crumbs
1/2 cup plain bread crumbs
3-4 cloves garlic, minced
1 small onion, minced
2 eggs, beaten
1 tsp dried oregano
1 tsp dried basil

Mix it all together and form meatballs...I do ones a little bigger than golf balls. Place on baking sheets and bake at 350 F for about 35-40 minutes, rolling them around every 10-12 minutes.
Pretty simple...pretty garlicky, so if you are not a garlic fan (as you all know I am), reduce the amount! You can also use just flavored breadcrumbs instead of half plain, half flavored - I do that so I can use my own herbs.
If you like yours with cheese add about 1/2 cup of grated Parmesan to them before baking.

Marinated Mushrooms

These homemade 'shrooms are fantastic!

• 2 lbs white mushrooms
• 1/2 of a Red bell pepper, sliced into very thin strips
  
• 1/2 Cup red wine vinegar
• 1/3 Cup water
• 2 Tbsp canola oil
• 1 tsp Sugar
• 1 Tbsp finely chopped onion
• 1 Tbsp finely chopped parsley
• 1/2 tsp dried basil, crushed
• 2-3 Garlic cloves, finely chopped
• 1/4 tsp each of salt & pepper

Place all ingredients EXCEPT mushrooms & red bell pepper into a large saucepan & bring to a boil.

Add mushrooms and pepper & bring to a boil again.

Reduce heat & simmer uncovered for 10 minutes.

Cool and refrigerate for at least 3 hours before serving.
(makes about 3 cups)

Birthday Dinner Recipes

So this was the birthday dinner I made for the love of my life...

We started off with Sidecar cocktails - new to us both, even though we've both bartended at one point. I did not frost the glasses, though next time, I might. And I used cherries, not the lemon peel, for garnish. Oh so easy, very potent, and Deeeelicious!

For the appetizer, I did my own combo on a few ceviche recipes that I'd found...I've never made it before, so I used ingredients that I knew we both liked. And really, technically, it's not even ceviche, since I heated the shrimp, but I was short on time, and the results were out of this world!

Shrimp Ceviche

• 1 lb. raw shrimp, peeled and deveined (I used 31-40 count)
  
• 3/4 Cup freshly squeezed lime juice
• 1/4 Cup finely chopped red onion
• 2/3 Cup finely chopped, seeded tomato
• 2 Avocados, diced
• 1/4 Cup chopped cilantro
• 2 Tbsp. Olive oil
• 1 Tbsp. minced jalepeno
• 1/4 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt

Bring a medium-sized pot of water to a boil. Add shrimp & immediately shut off heat. Cover pan for 3 minutes. Drain shrimp, plunge into ice water & then drain again. Pat shrimp dry.

Place shrimp and lime juice in a glass bowl and marinate for about 3 hours in the refrigerator.

Drain lime juice - RESERVING IT in another dish.

Gently add the remaining ingredients to the shrimp. Add back some of the reserved lime juice (I used about 1/4 cup). Refrigerate for another hour or two.

I served it in big,blue martini glasses!


Arugula and Avocado Salad with Tomato-Cumin Dressing

Dressing:

• 1/4 Cup freshly squeezed lemon juice (2-3 lemons)
• 1/4 Cup tomato juice
• 2 tsp. ground cumin
• 1 Garlic clove, minced
• 1/2 Cup coarsely chopped cilantro
• salt & pepper to taste
• 3/4 Cup extra-virgin olive oil

In bowl, whisk together all ingredients, EXCEPT olive oil.
Slowly whisk in olive oil, adding it in a tiny, steady stream, until it is incorporated.

This makes about 1 1/2 Cups of dressing & can be made a day or two ahead of time.

Salad (for 2):

• 3-4 Cups Arugula
• 1 Large grapefruit, peeled and sectioned (make sure to remove all of the white pith)
• 2 Avocados, sliced
• 2 Slices of red onion, cut paper-thin
  
• 12 Nicoise olives
• Kosher salt, to taste

Divide everything evenly into 2 bowls & top with dressing.

YUM!

I tried a new recipe for the baked baguettes, and they didn't rise so hot with the second rising. I would try them again, though! My love still ate them. (He's a doll when he wants to be)!

For the fiddleheads, I removed them from their vacuum-packed home in my freezer, added garlic cloves that I'd roasted, and tossed them with a little butter, salt & pepper. (In case anyone is wondering where the hell I got the fiddleheads from, it was from a store in Maine that ships them fresh & I, unfortunately, do not recall their name right now. I will look into it).

For my very first attempt at Chateaubriand, I consulted the Food Network and tried this recipe from Emeril.

I only used a 2 1/2 lb roast ($40.00), which was plenty for the 2 of us, for dinner, leftovers the next day, and sandwiches the next night!

Important: I happened to catch an episode of Good Eats with Alton Brown on beef tenderloin, so I did modify Emerils actual cooking of the roast! After searing it, I let the beef rest about 15 minutes, loosely tented with aluminum foil.
I then oven-roasted it, with a probe thermometer, & took it out at exactly 135 F.
I then foil-tented it again, letting it rest for another 25-30 minutes.

Let me just tell you, this was the BEST - perfectly medium-rare, all the way through!

I followed the sauce recipe to a T - except that I didn't bother straining it - and it was delicious!
Seriously!

As for the potatoes, I did tiny red potatoes that I sauteed on the stove in little butter, salt & pepper, first. I then finished roasting them in the oven, while the beef sat for the second resting.
I tossed in some freshly chopped parsley before I served them & they were wonderful.

For dessert, I did a cracked chocolate cake that was - still is! - divine. I am not much of a baker - as most of my friends will attest to - but this one came out beautifully.

I topped it with a rasberry sauce that I made, from frozen rasberries, confectioners sugar and lemon juice. (about 1 1/2 cups frozen rasberries, 1/4 cup confectioners sugar, and 2 Tbsp. freshly squeezed lemon juice).
And of course I made freshly-whipped cream in my Kitchen-Aid mixer...added just a touch of confectioners sugar & almond extract to the heavy cream..it was the ideal topper!

So that's it! I am so sorry I don't have any pix - I truly wish, in my cooking frenzy, that I would have remembered! (but I didn't).

Bon Appetit!

Ciabatta Bread

You will need to make the sponge 1 day ahead of time!

SPONGE:

• 1/8 tsp. active dry yeast
• 2 Tbsp. warm (105-115 F) water
• 1/3 cup room-temperature water
• 1 cup bread flour

In a small bowl, stir together yeast & warm water.
Let stand 5 minutes until creamy.
Pour into a larger bowl and add room-temp water & flour.
Stir for 4 minutes.
Cover bowl with plastic wrap & let stand at room temperature for at least 12 hours and up to 1 day.




BREAD:

• 1/2 tsp. active dry yeast
• 2 Tbsp. warm (105-115 F) milk
• 2/3 cup room-temperature water
• 1 Tbsp olive oil
• 2 cups bread flour
• 1 1/2 tsp salt

In small bowl, stir together yeast and milk & let stand 5 minutes until creamy.
In electric mixer bowl, with dough hook, mix together milk mixture, sponge,water, oil and flour at a low speed just until flour is moistened.
Mix at medium speed for 3 minutes.
Add salt & stir 4 minutes more.

Place dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
DOUGH WILL BE VERY STICKY.

Place dough on a well-floured surface and cut in half.

Place 2 pieces - appx. 12 x 6 in - of parchment paper on baking sheet & dust generously with flour.

Place each half of dough on prepared parchment paper and form into irregular 9-inch ovals. Dust tops with flour. Cover loaves with a dampened cloth-towel & let rise at room temperature until almost doubled, about 1 1/2 to 2 hours.

45 minutes before baking bread, preheat your oven stone, on the lowest rack in oven, at 425 F.

Bake each loaf for 22 minutes or until golden.





This is a rustic, Italian bread, so it is not a light, fluffy bread!
It is terrific alone, or top slices with olive oil and grated parmesan.
Slices toast beautifully on the grill or under your broiler...brush on garlic & olive oil first..Yum!
Or try roasted tomatoes on it with some onions and fresh basil...the possibilities are endless!
Enjoy!

Steak au Poivre

• 2 8-10oz Boneless rib-eyes, appx. 1-inch thick
  
• 1/2 Tablespoon kosher salt
• 1 Tablespoon whole black peppercorns, crushed. (or coarsely ground will work)
• 1 Tablespoon vegetable or canola oil
• 1/3 Cup shallots, finely chopped
• 1 Clove garlic, finely chopped
• 1/2 Stick unsalted butter, cut into 4 pieces
• 1/2 Cup brandy
  
• 3/4 Cup heavy cream

Preheat oven to 200

Let steaks sit out about 1/2 hour & pat dry. Season both sides of steaks with black pepper & kosher salt, pressing them into the steaks.
Heat a heavy skillet - cast iron works best - on medium-high heat about 2-3 minutes & add oil.
Pan sear steaks, turning over once, 3 to 4 minutes per side for medium rare.
Transfer steaks to an oven-proof pan & place in oven to keep warm.
If there is fat left in skillet, drain, and return pan to medium heat. Add 1/2 of butter (2 pieces),
shallots & garlic & brown, being careful not to burn.
Add brandy (be careful here! It's alcohol & might flame up!). Bring to a boil, stirring, until the liquid is reduced to a glaze, about 4-5 minutes.
Add heavy cream & continue to stir, adding remaing butter (2 pieces) one piece at a time, until incorporated. Reduce to about 1/2, appx. 4-5 minutes.
If there are juices in the steak pan - go ahead & add them back to sauce as it's reducing.
Transfer steaks to dinner plates & spoon sauce over each steak.