I think Atlanta forgot about Spring and went straight to summer, but, hey, this girl is NOT complaining.  I’m perfectly content to skip cardigans and capris and jump right in to sundresses and shorts!  This dish is a nice alternative to your classic roast chicken (and roasting in the sun if you’re not there yet) .   Thyme is substituted for rosemary, fingerling potatoes for the usual Idaho, and grapes just for fun!  Personally, I loved the addition of the grapes and thought they kept everything nice and moist through what can be a long baking process.  I also found that the leftovers, mixed with a touch of vinaigrette, made for a delicious chicken salad sandwich.  You could even throw in some chopped walnuts for extra crunch!  So if it’s not quite 80 and sunny where you live, but you’re tiring of winter roasts just the same, try this one dish wonder on for size while you anxiously await pool season. 

 

Spring Chicken & Grapes

Serves 4 courtesy of Bon Appetit.

                  

• 1/4 pounds assorted seedless grapes, cut into small clusters
• 6 large shallots, peeled, halved through root end
• 1 tablespoon chopped fresh thyme plus 6 large sprigs
• 3 tablespoons olive oil, divided
• 1 package fingerling potatoes (opt)
• 1 4- to 4 1/2-pound chicken

 

Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, potatoes and 2 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Drizzle with remaining juices and serve.

I actually made these while I was experimenting for the Master Chef casting call.  They seemed a unique combination of sauces and flavors and they are!  Alas, my taste test panel concluded that they are better warm so they didn’t make the cut.  Speaking of making the cut, I’m pretty sure I, like the mushrooms, did not make the cut.  While I haven’t gotten the “we didn’t choose you for Master Chef, but come try out for our new Biggest Loser Bride” rejection email I also haven’t received any positive feedback or inquiries into the cavernous depths of my past which is rumored to be part of the background check.  Wasn’t a 12 page application enough?! 

 

I’m going to chalk it up to just not meant to be, this year anyway.  I at least got to try some good recipes and meet some interesting people!  With the Academy Awards coming up this weekend, this recipe would make a great pre-show nibble and it’s just as fancy as all the glowing movie stars that will be in attendance.  We don’t all end up on the big (or small) screen, but that doesn’t mean we can’t still enjoy those who do.  Life outside of the spotlight can be just as fabulous and that’s just how I intend mine to be! 

 

Red Pepper Coulis

• 2 red bell peppers
• 2 garlic cloves
• 2 tablespoons whole milk
• 1 1/2 teaspoons honey

 

Mushroom Cakes

Serves 4.

 

• 2 tablespoons butter
• 2 tablespoons olive oil
• 16 ounces button mushrooms 
• 2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced)
• 8 ounces fresh shiitake mushrooms, stemmed, sliced 
• 2 garlic cloves, minced
• 2 large eggs, beaten to blend
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons chopped basil
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup panko, plus additional for coating (I used home made)

 

Avocado Pesto

• 1/4 cup pine nuts, toasted
• 1 cup coarsely chopped avocado (from 2 avocados)
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh Italian parsley
• 2 teaspoons fresh lime juice
• 1/2 cup olive oil plus 3 tablespoons olive oil
• 1 tablespoon butter

 

Directions for Red Pepper Coulis:

Char peppers over gas flame or broiler until blackened all over.  Seal in plastic or paper bag; let stand 15 minutes.  Peel and seed peppers; place in blender.

Place garlic cloves in small dry skillet.  Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.  Cool, peel garlic; add to blender with peppers.

Add milk and honey to blender.  Puree until smooth.  Transfer to bowl and season with salt and pepper.

*Can be made up to 2 days ahead.

Directions for Mushroom Cakes:

Melt butter with oil in large heavy skillet over medium high heat.  Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.  Add garlic; stir 1 minute.  Transfer mixture to processor.

Add eggs, Parmesan, herbs, salt and pepper to processor. Pulsing on/off turns, process until mushrooms are coarsely chopped.  Transfer to large bowl & mix in 1/2 cup of panko.

Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).  Form each into 3/4 inch thick cake.

Spread additional panko out on plate and coat cakes with panko.  Place on rimmed baking sheet.

**Can be made 4 hours ahead: cover & chill.

Directions for Avocado Pesto:

Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.  Add avocado, Parmesan, cilantro, parsley, and lime juice and process to blend.

With machine running gradually and 1/4 cup oil through feed tube.  Transfer to bowl and season to taste with salt and pepper.

**Can be made 2 hours ahead: cover & chill.

Preheat oven to 300ºF.

Melt butter with 2 T oil in large skillet over medium heat.

Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.  Transfer to baking sheet; place in oven to keep warm.

To serve, spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round. Place 2 cakes on each plate and drizzle with red pepper coulis. Alternatively, you can plate them all together as shown in my picture.

Just when I had come to terms with the fact that I was not getting a callback, there it came!  A call from an unknown number in LA mid-wine tasting.  On a side note, I would like to give kudos to the Tasting Room in Sandy Springs for hosting one of the best and most informative wine tastings I’ve ever attended.  Back to the phone call.  Not having yet realized the importance of the mysterious number in my call log, I thoughtlessly  dialed voice mail while perusing the isles of the wine shop next door with my girl friends.  Stop.  Drop.  Squeal!  They called and are wondering if I’m still interested!  Duh, of course I am.  Roll camera!

 

It all started with leftover nuts.  Hazelnuts, to be exact.  I have quite an assortment of nuts lingering in my pantry from Christmas just begging to live up to their full potential.  Who am I to deny a lonely hazelnut their proper fate?  And so I thought, hazelnuts and…..orange….and….fish!  Yes it sounds like a bizarre combination, but upon my required due diligence I found that many a chef has gone there before.  And so I had my main course, orange scented hazelnut encrusted halibut or err…salmon.  With sides still TBD, I kept thinking until I came up with a more complimentary rendition on a braised fennel I learned in a cooking class in Italy and, last but not least, the curious potato risotto from this month’s Bon Appétit! 

 

The filming itself was not quite as easy, but after only a couple trashed takes, illegal footage, and glass of wine I had something that is hopefully worthy of submission.  I wouldn’t know exactly as I haven’t viewed said video, but it’s currently stamped Medium Rare and in the mail en route to Redondo Beach.  I wouldn’t have the majority of fishes and meats anything but medium rare; here’s to 3 Ball feeling the same!

 

Hazelnut Encrusted Salmon

Serves 4.

• 1.25 lb salmon fillets, deboned and without skin (or halibut)
• ¼ c homemade breadcrumbs, or from store…
• ½ c hazelnuts, ground
• 1 t orange zest
• 1 c flour
• 1 egg
• Olive oil

 

Preheat oven to 400 degrees.  Combine breadcrumbs, hazelnuts, and orange zest and set aside.  Dredge salmon fillets in flour, dip in egg, and cover in hazelnut mixture.  Transfer to a baking sheet, drizzle with olive oil, and bake for 15-28 minutes until lightly brown and medium rare.

Braised Fennel

 

• 2 T butter
• 3 large fennel bulbs, sliced into sixths
• 1 shallot, chopped
• 1 c white wine
• ½ c water
• ½ orange, juice only
• 2 T orange zest
• 1 T thyme
• S&P
• parsley

 

Melt butter in a large flat skillet over medium high heat, add fennel and shallots and sear 1-2 minutes on each side until lightly browned.  Reduce heat, add wine, water, orange juice, and thyme and simmer for 20 minutes or until soft.  Top with parsley.

Potato “Risotto”

 Tastes a lot like scalloped potatoes!

• 1 T butter
• 1 onion, chopped
• 1 lb Yukon Gold potatoes, peeled, cut into 1/8 in cubes
• Salt & pepper
• 1 ½ cups chicken broth
• ½ cup whipping cream
• ¼ c grated Parmesan cheese

 

Melt butter in a saucepan over medium heat.  Add onion and cook until soft.  Add potatoes, salt, and pepper.  Stir in broth, bring to a boil, reduce to medium heat, and simmer for 8 minutes until soft.  Add cream and cook another 10 minutes.  When done, stir in cheese.

**Many thanks to my excellent film crew and peanut gallery without whom I could not have pulled this off!  You’re my hero

Hey guess what – January’s over!  Time to focus on chocolate, fondue, and something delicious to make for that special someone so they’ll still be yours after Valentine’s Day.   What’s more romantic than a dinner in?  Let me rephrase, what’s more romantic than a dinner in when you’re used to dining out?  I might, for once, prefer not to slave the day away, but I’ve no doubt put in more than my fair share of kitchen duty.  So what to make for that special someone who will, for this one day at least, be your culinary inspiration?  Well, if you’re a lady cooking for your mister, you cannot go wrong with this pork roast.  It’s juicy and tender and doesn’t require constant attention so you can focus your first course elsewhere.    If you’re a mister cooking for your miss, perhaps this is a selfish choice of meat, but she’ll never question your machismo. 

Since I did first whip this up back in 2009 when I was stuffed from an indulgent December, I left the meal at meat and veggies.  You surely have recuperated by now and are ready for some starch.  Try a mashed parsnip or simple risotto.  The gym lines are finally clearing, so you should have more than enough time to give this roast the extra hours of TLC it deserves.  I promise you’ll be paid back one hundred kisses over. 

‘

Roast Pork Loin w/Veggies

Serves 6.

‘

• 1 5-bone pork rib roast (about 5 pounds), chine bone removed, rack of bones cut off in 1 piece and reserved
• Coarse kosher salt
• 6 slabs of bacon
• 6 fresh rosemary sprigs, divided, plus more for garnish
• 6 fresh thyme sprigs, divided, plus more for garnish
• 6 fresh bay leaves, divided
• 1 pound brussel sprouts
• 4 large parsnips, peeled, each cut diagonally into 3 or 4 long pieces
• 4 large carrots, peeled, each cut diagonally into 3 or 4 long pieces
• 1 head cauliflower, cut into flowers

 

Italian Salsa Verde

 

• 1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
• 1/2 cup chopped fresh Italian flat leaf parsley
• 1/3 cup chopped scallions
• 1/2 cup fresh lemon juice
• 2 teaspoons grated lemon peel
• 1 cup olive oil, preferably extra-virgin
• 1 teaspoons dried crushed red pepper flakes
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoons freshly ground black pepper

   

Put first 5 ingredients in a food processor and blend.  Continue blending while streaming in olive oil.  Stir in salt & pepper.  

 

Arrange rib rack, bone side up, on work surface. Sprinkle with coarse salt and pepper. Place pork roast atop rib rack, nestled in curve; sprinkle with coarse salt and pepper. Place pork belly, rind side up, atop pork to cover. Using kitchen string or twine, tie rib rack, pork roast, and pork belly together in several places to secure. Sprinkle assembled pork roast all over with coarse salt and pepper. Tuck 3 rosemary sprigs, 3 thyme sprigs, and 3 bay leaves under string in several places. Place roast, pork belly side up, in large roasting pan. Cut 1/4-inch-deep, 3-inch-long slits in rind of pork belly, down length of roast, spacing cuts 1 inch apart. Let stand at room temperature 30 minutes.

Position rack in bottom third of oven and preheat to 425°F. Place vegetables in roasting pan around pork; tuck in 3 rosemary sprigs, 3 thyme sprigs, and 3 bay leaves in several places. Sprinkle vegetables with coarse salt and pepper.

‘

Roast pork and vegetables 1 hour. Reduce oven temperature to 375°F. Turn vegetables to coat with pan drippings. Continue to roast pork until thermometer inserted straight down from top into center registers 145°F to 150°F, turning and brushing vegetables occasionally with drippings, about 1 hour 25 minutes longer. Let pork rest 30 minutes.

Transfer roast to platter; surround with vegetables. Garnish with fresh herb sprigs and serve with salsa verde.

Fry Fry Baby – not this year.  Before you know it Spring’s going to be here (I can only hope…) and you’ll still be donning your winter “coat.”  So in keeping with this month’s theme, here’s another easy & light meal that even allows you to utilize those Clementine and tangerines that they’re practically giving away at your local grocer.  You don’t even have to peel the little suckers!  Citrus that’s not sans skin you say?  That’s right; this dish requires peels, pulp, and all so be grateful they’re seedless and leave your segmenting skills at home.  I too was baffled by this skin and all phenomenon, but quickly remembered my cooking class in Shanghai where they left the bones in the chicken pre chop.  Kind of the same right?  If it worked then, it can work now.  So in they went, skins and all.  It’s quite a time saver to boot, not having to peel…baby oranges.  I’ll take it! 

In conclusion, I don’t think you’re necessarily supposed to eat the tangerines post wok (Bon Appetit disagrees), but if you accidentally catch one or two with your not so impressive chop stick skills I know firsthand that they won’t kill you.  That said, it could be like leaving the skins on your shrimp for the extra flavor; obviously you’re not going to toss the meat because of a shell or two.  I think I’ll take the extra flavor blast and leave sucking on soggy little citrus wedges to the birds. 

 

Pork & Tangerine Stirfry

Serves 4 courtesy of Bon Appetit.

 

• 1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
• 1 tablespoon cornstarch
• 2 tablespoons Asian sesame oil, divided
• 1 tablespoon minced peeled fresh ginger
• 4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon Chinese five-spice powder
• 6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
• 5 green onions, thinly sliced on diagonal, divided

 

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.

Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes.

 

Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper.

 

Transfer to bowl; sprinkle with remaining sliced green onions and serve.

In need of something warm, rich, and creamy that won’t break the theoretical calorie or actual bank?  This risotto just screams comfort food!  Perhaps that’s why it’s one of my favorite things…  I find it ironic that New Years, with all its resolutions and whatnot, falls right when you feel like wrapping yourself up in the Snuggie you got for Christmas and not coming out until Spring.  Speaking of Snuggies, I am now the proud owner of a hot chocolate brown Dreamie.  Snuggie’s O.U.T.  Especially after they failed to send me my free sample…  What is a Dreamie you ask?  It’s a fleece blanket with a sizeable pocket at one end for your pillow!  I am about one day away from bringing my shiny new Dreamie into work to stop the shivering during these cold winter months.  Seriously though, I’m cold inside and out.  Day and night.  Layers or bare.  Get the point?  So before you end up like me, fired after being caught purple-handed with my pillow-laden Dreamie and space heater, try this risotto to keep those cozy feelings coming even when it’s 8 degrees outside.

 

Butternut Squash Risotto

Serves 4-6.

 

• 1 T olive oil
• 1 large onion, chopped
• 1 garlic clove, chopped
• 1 cup short-grain Arborio rice
• ½ cup red wine
• 4 cups vegetable broth, heated
• 1 1lb butternut squash, cut into ½ in cubes
• 1 T chopped fresh sage
• ½ c heavy cream
• ½ c Parmesan cheese, grated

 

In a saucepan, heat olive oil and sauté onion until soft.  Add garlic and cook an additional 1-2 minutes.

 

Stir in rice and cook until “toasted,” about a minute.  Add wine to deglaze the pan. 

 

Pour in vegetable broth and bring to a boil.  Add squash and sage and simmer, stirring often, until rice is cooked through, about 15 minutes. 

 

Stir in cream and Parmesan and flavor with salt and pepper as needed. 

 

NOTE:  For a non-vegetarian version of this dish, add 3 oz of chopped pancetta and 1 lb of shrimp or Italian sausage.  Cook the pancetta first until browned, remove from pan, and cook shrimp for about 3 minutes in its drippings or sausage for 5 minutes, set aside.  Incorporate the pancetta when you stir in the cream and Parmesan and top with the shrimp or sausage.  Serve with Serious Sprouts!

It’s that time of year again.  The holidays have come and will soon be gone leaving us with new memories, toys, and a lot of cold days to resolve everything that got lost in the shuffle.  There will be resolutions to eat right, save money, and work out, among other things.  But, in response to these three that frequent everybody’s To Do list, I bring you this soup!  It’s hearty, healthy, and will keep you toasty and warm during the chilly days to come. 

 

 

Sausage & White Bean Soup

Serves 6.

 

• 2 T olive oil
• 1 onion, chopped
• 2 cloves garlic, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 sweet Italian sausage links
• 1 cup red wine
• 1 cup water
• 1 recipe cannellini beans, plus liquid
• 1 28 oz can diced tomatoes
• 1 bay leaf
• 1 parmesan rind
• 1 package spinach
• Salt & pepper, to taste
• Parmesan, to taste

 

 

In a large saucepan, saute onion in olive oil for a few minutes until soft.  Add garlic, carrotts, celery, S&P and continue cooking for 5-10 minutes until soft.  Spoon veggies to the side and brown sausage. 

Pour in red wine, scraping the bottom to deglaze the pan.  Add water, beans, tomatoes, bay leaf, and Parmesan rind.  Simmer for 20 minutes.  Stir in spinach and serve with grated Parmesan cheese.

  

Cannellini Beans with Garlic and Sage

Courtesy of Bon Appetit.

 

1 pound dried cannellini (white kidney beans)

8 cups room-temperature water

2 tablespoons olive oil

1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves

1 large fresh sage sprig

1/4 teaspoon whole black peppercorns

1 teaspoon coarse kosher salt

 

Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.

Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to medium-low; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.

It’s finally pear season!  The peachy peaches of summer are long gone to be replaced with gifts of citrus and pomaceous fruits from Harry & David.  I recall the much anticipated day when the big box of pears would arrive individually wrapped in gold foil and sitting atop a bed of green foam in their assigned cubbies.  And then the wait.  Oh, the dreaded and forever long wait for the pears to ripen so that you could scoop out the fruit with just your spoon.  Of course, almost immediately after the pears reached the perfect ripeness, they just could not be eaten quickly enough and, god forbid, became waste.  If only I had known then what I know now.  Had I been in possession of this delightful crumble recipe those pears would have made it to their proper resting place, in some pudgy girl or boys belly.  Alas, I know better now and will never let a pear fall short of its proper destiny on my watch. 

 

 

This crumble could also be used atop apples, peaches, or whatever fruit might happen to be in season.  If you have leftovers, it makes a delicious topping for your morning oatmeal or yogurt.  And, as usual, serve a la mode.   

 

Pear Crumble

Serves 8 courtesy of Bon Appetit.

 

• 2 1/2 pounds ripe pears, peeled, quartered, cored, cut into 1/3-inch-thick slices
• 1/3 cup plus 1/2 cup (packed) dark brown sugar
• 6 tablespoons crushed ginger cookies, divided
• 2 teaspoons ground cinnamon, divided
• 1/2 cup raisins
• 1/2 cup all purpose flour
• 6 tablespoons (3/4 stick) chilled butter, diced
• 3/4 cup walnuts, coarsely chopped

 

 

Preheat oven to 400°F. Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11×7x2-inch glass baking dish. Mix in raisins.

 

Using fingertips, press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies and nuts.

 

Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 40 minutes.

 

What’s not to love about the fluffy doughy deliciousness that is focaccia bread.  Even in its purest state, seasoned simply with herbs and a drizzle of olive oil it leaves nothing to be desired.  Kicked up a notch, baked with sun-dried tomatoes or olives for example, leaves even less to be desired and enables one to take a little creative spin on this classic Italian bread.  There’s nothing I like more than a twist on a classic, so when I found this recipe for “focaccia” that’s not merely topped but stuffed I just about had a conniption.  I was, in fact, so excited that I made it the very next night. 

 

 

 

Now for the disclaimer.  I’m not sure if I failed at this recipe as there was no picture to validate my results, but it does not result in the aforementioned fluffy doughy bread to which you and I have become accustomed.  It is not dimpled with oil wells and charred herbs.  It is more dense than airy and thus not quite suitable for soaking and dipping.  Disclaimer aside, this so called “focaccia” is quite delicious!  It makes for a great appetizer, is a clean cut finger food, and complimented my Cuban Chicken Fricase quite nicely.  Yes I mixed genres, but the two recipes shared just enough ingredients to make it work. 

 

So know what you’re getting into, but definitely give this recipe a try!

 

Grilled Olive & Feta Stuffed Focaccia

Serves 6-8 courtesy of Bon Appetit.

 

• 1 1-pound package purchased fresh whole wheat pizza dough (I used Trader Joe’s)
• 2/3 cup crumbled feta cheese
• 1/2 cup golden raisins
• 1/3 cup diced pitted Kalamata olives
• 1 teaspoon chopped fresh rosemary, divided
• 1/2 teaspoon sea salt, divided
• All purpose flour
• Extra-virgin olive oil

 

Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16×9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.

 

Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon salt over; press into dough.

 

Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.

If you don’t like scallops, I don’t like you.  I mean not really, but you do lose major cool points in my book of judgment and ridicule.  Scallops, although still bottom feeders, are superior to their friends The Oyster and Mr.  Muscle.  Yes, they consist mostly of an abductor muscle, which is the delicious part you eat, but I was surprised and slightly disgusted to learn that scallops also have eyes to help detect light and motion and can be hermaphrodites, consisting of both sexes at the same time or switching sexes mid-life.  Now that sounds like a crisis.  Luckily for the scallop, they are notably one of the prettier of the species, having very symmetrical shells that are musical as well as functional when on a daily swim or escaping predators on the prowl. 

 

Outside of the physical realm, scallops are associated with Saint James and fertility.  Going forward one might take special consideration of the occasion for which they are making scallops, being the apparent symbol of fruitfulness that they are.  Perhaps had I paid more attention to mythology or art in my time abroad I would have remembered that in The Birth of Venus, the Roman Goddess of fertility and love, was in fact on a lovely half-shell or scallop shell.  Upon further investigation one learns that the Greek Goddess Aphrodite was also carried to Earth in the shell of a scallop thus earning the scallop its reputation as an aphrodisiac. 

 

After this little investigation into the history of the scallop, perhaps I too will refrain from mass consumption.  This is what happens when I find myself without much to say…err…write.  Wikipedia, we’re over.  If only this recipe, courtesy of my ever dependable Bon Appétit, wasn’t so irresistible or perhaps I too fell victim to the powers of the ever alluring scallop. 

 

Baby Bok-Choy and Scallops

Serves 2.  Duh. 

 

1 tablespoon yellow miso (fermented soybean paste)

1 tablespoon seasoned rice vinegar

1 tablespoon Mirin (sweet Japanese rice wine)

1/4 teaspoon grated peeled fresh ginger

2 teaspoons vegetable oil, divided

1/2 teaspoon Asian sesame oil, divided

2 baby bok choy, quartered lengthwise

10 large sea scallops, side muscle removed, patted dry

Thinly sliced green onion tops

 

 

 

 

 

 

Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.  Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates.

 

Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds. Drizzle sauce over scallops and bok choy. Sprinkle with green onions.

 

Coconut Rice

• 1 T butter
• 1 T brown sugar
• Dash of salt
• 1 cup rice
• 1 ½ cups coconut milk
• 1 ½ cups water
• Shredded coconut
• Macadamia Nuts, chopped

 

In a small skillet sauté coconut over medium heat until golden.  Repeat with the Macadamia Nuts and set aside.  In a sauce pan, melt butter and dissolve brown sugar and salt.  Mix in rice and stir until coated.  Add coconut milk and water and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes or until liquids are absorbed.  Stir in half of the coconut and nuts and use the rest as garnish.