- 1 LB scallops
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 2 tablespoon butter
- 6 ounces snap peas
- 6 ounces broccolini
- 3 tablespoons pine nuts
- ½ teaspoon curry powder
- ¼ teaspoon ground ginger
- ½ cup heavy cream
- 3 cups cooked brown rice
Pat the scallops dry with a paper towel. Sprinkle the scallops with the paprika and ¼ teaspoon salt. Cover and place in the refrigerator.
In a medium size saucepan, melt 1 tablespoon butter over medium-high heat. Add the snap peas and broccolini. Sauté for 5 minutes then stir in the pine nuts, curry powder, ginger and remaining salt. Continue to cook for 2 minutes. Stir in the cream and bring to a simmer. Reduce the heat to low and continue to cook until slightly thickened. Remove from the heat and set aside.
In a large sauté pan, melt the remaining tablespoon of butter over high heat. Sear the scallops for 2-3 minutes per side. Serve the scallops on top of the rice and vegetable curry.
- ½ cup plus 2 tablespoons warm water
- 1.5 teaspoons dry active yeast
- 1.5 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons softened butter
- 8 ounces smoked salmon
- 6 ounces goat milk brie, thinly sliced
- 1 cup crème fraiche
- 3 tablespoons capers
- Bundle of frisée
- Kosher salt for seasoning
Whisk together yeast and warm water in a small bowl and let sit at room temperature for 10 minutes.
Meanwhile, in a standing mixer fixed with a dough hook combine the flour and salt. Pour the yeast water into the bowl and mix until well incorporated. Add the butter and continue to mix until smooth. Transfer the dough to a floured countertop and knead until smooth and elastic. Separate the dough into 6 equally sized balls and place on a buttered baking sheet. Cover with saran wrap and let rise for at least one hour.
Pre-heat oven to 450°.
Roll out the dough balls on a well floured surface to ¼” thickness. Place a layer of cheese on each rolled out dough ball then top with a generous layer of smoked salmon. Spread a generous spoonful of crème fraiche on top of the salmon and then sprinkle with capers. Finally, top each flatbread with a handful of frisée and a sprinkle of salt. Place the flatbreads back on the baking sheet with 2” spacing and bake for 12-15 minutes or until the crust of the flatbreads are golden brown and the frisée is crispy. Remove from the oven and serve.
I had basically banned Whole Foods from my shopping options after a bad leg of lamb a few years back. After making a wrong turn on my way to my usual grocery store I drove by the green signs and a beautiful display of fresh flowers and was beckoned for a revisit. The swordfish used in this recipe was from Whole Foods and was incredibly fresh and nearly as good as my go-to fish market. I guess I might have to make wrong turns more often.
- 2 LBS Swordfish, I used two large steaks and sliced them in half
- Juice from 1 lemon
- ¾ teaspoon kosher salt
- 2 tablespoons store bought tikka paste
- 1 tablespoon melted butter
Pre-heat oven to 450°.
Place the steaks in a large baking dish. Pour the lemon juice on top of the steaks and then evenly sprinkle the salt on top. Transfer to the refrigerate and let sit for 20 minutes.
Remove the steaks from the refrigerator and even spread the tikka paste on each steak. Transfer to the oven and cook for 10 minutes. Use a pastry brush to dabble each steak with the melted butter. Return to the oven on the top rack and change heat setting to broil. Continue to cook for 3-5 minutes or until the tikka paste crusts. Remove from the oven and serve immediately.
Oh, how a year goes by. Easter weekend last year I was driving to my in-laws home and I got the much anticipated call from my doctor announcing that we were having a baby. This call was one that sent me pulling over to the nearby rest stop hysterically crying in happiness. This year I found myself driving to Grandma and Grandpa’s with a sound asleep baby girl and a very good reason to be thankful. As I often say, this has very little to do with my food, but really this blog has become has much a diary as it has been a showcase of my food. So… this meal was made after the long haul home from Grandma and Grandpa’s. Easy as can be, healthy and delicious.
- 4 boneless chicken breasts
- 4 ounces goat cheese brie, thinly sliced into
- ¼ cup finely chopped red onion
- 8 pieces asparagus
- ¼ cup crème fraiche
- Salt for seasoning
Pre-heat oven to 375°.
Butterfly cut the breasts. Place two pieces of asparagus on one side of the butterflied breast, followed by 2 slices of the cheese and a tablespoon red onion. Fold the other half of the breast back over and secure with a tooth pick. Spread one tablespoon crème fraich on top of each breast and season with salt. Place the stuffed breasts in a baking dish and transfer to the oven. Bake for 15-20 minutes or until the center of the breasts are cooked through. Remove from the oven and serve.
I have been super lazy about posting lately. I like to blame it on the stomach flu that visited me last week and severe lake of sleep. The two, however, are not related. My sweet baby who has slept through the night for the last month recently decided nighttime should really be playtime, that or she wanted to put her gloating parents in their place. Of late, a glance at the baby monitor hasn’t revealed the sprawled out, deep in sleep angel that we have become accustomed to, but rather, a wide eyed, fist chewing, appendage thrashing, cooing and razing monster. All of this activity is usually topped off by just one giggle. I have come to find this sweet little giggle that we usually celebrate is in fact the precursor to full blown screams and me running up to her room in panic. Once cuddled in mom’s arms a chunky hand typically grabs onto my face and a huge grin follows as if to say, “Ha-ha, I won. Now entertain me.” Two hours of rocking and singing and then we start all over again. This game has clearly compromised her sleep needs and obviously mine. As a result, last night two exhausted girls slept without interruption for 9 hours. We are both so refreshed and bright eyed this morning that we can hardly contain our energy. So, Miss Eliza is sitting on my lap, talking up a storm and helping me write up this recipe that I have neglected to post for over a week. Enjoy!
-1 LB chicken breast, diced into ½”pieces
- 1 large eggplant, cut into ½” slices along the width of the eggplant
- 8 ounce package whole wheat penne pasta
- 1 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup finely chopped basil
- 1 large shallot, finely chopped
- ½ cup oyster mushrooms
- ¾ cup canned artichoke hearts, roughly chopped
- 3 tablespoons mascarpone cheese
- 1 tablespoon salt
- 2 cups mozzarella cheese
- ½ teaspoon red pepper flakes
- ½ cup store bought bread crumbs
- 1 large egg, whisked
Pre-heat oven to 425°.
Cook the pasta according to the directions on the package. Drain and set aside.
Heat the olive oil and butter in a large sauté pan over medium-high heat. Add the chicken pieces and lightly brown on all sides. Add the shallots and mushrooms and cook for 5 additional minutes, stirring frequently. Stir in the basil, artichoke, mascarpone cheese, salt, red pepper flakes and the pasta. Remove from the heat and set aside.
Place one layer of eggplant slices on the bottom of an 8” x 8” baking dish. Pour the pasta mixture on top of the eggplant layer and use a spatula to spread out in one even layer. Sprinkle one cup of the mozzarella on top of the pasta and then place another layer of eggplant slices on top. Finally, top the eggplant slices with the remaining cup of cheese, then evenly sprinkle the bread crumbs on top. Use a pastry brush to lightly brush the egg on top of the bread crumbs. Transfer the dish to the oven and bake for 15-20 minutes or until the crust is nicely browned. Remove from the oven and let cool for 5 minutes before serving.
Okay. This picture definitely does not look like a burrito. I guess I didn’t really know what to call this creation. More like tortilla pockets than burritos and for the sake of the picture I sliced them to show the cross section. Whatever you choose to call these tortilla wrapped delights, they are really quite tasty.
- 1 cup corn- cut off the cob
- 2 tablespoons butter
- 2 tomatoes, diced
- 1 LB shrimp, shelled and deveined
- ½ LB sweet Italian sausage, removed from casing
- 1 4 oz can green chiles
- 2 tablespoons cilantro
- 1 teaspoon salt
- 2 cloves minced garlic
- Juice from ½ a lime
- 1 cup freshly grated sharp cheddar
- ¾ cup sour cream
- 8 whole wheat tortillas
Pre-heat oven to 450°.
Melt the butter in a large sauté pan over medium-high heat. Add the corn and sauté for 5 minutes, stirring frequently. Add the tomatoes, chiles, cilantro, garlic, salt and lime juice. Cook for 5 minutes and remove from the heat. Meanwhile, in a separate large sauté pan cook the sausage over medium- high heat until cooked through and all major clumps are broken up. Add the shrimp and continue to cook until the shrimp turns a bright orange hue on both sides. Add the corn and tomato mixture to the sausage and shrimp. Cook for 2 additional minutes.
Spoon 2/3 cup of the mixture into the center of each tortilla. Top with a sprinkle of cheese and a dab of sour cream. Fold the tortilla over the mixture and into a pocket. Spread sour cream on the top of each burrito and finish with another sprinkle of cheese. Place the burritos on a baking dish and transfer to the oven. Bake for 10 minutes or until the cheese is bubbly. Remove from the oven and serve.
This recipe is in no way my own. Justin had these popovers at BLT Restaurant in Atlanta and liked them so much he requested the recipe. I made one small change to BLT’s recipe, although I am certain they would have been magnificent in their original form. These are just the way popovers should be- light, fluffy and just delicious. This recipe adds an extra punch of deliciousness with a cheese topping. Yum!
- 3 cups 2% milk
- 1 cup heavy whipping cream
- 8 eggs
- 4 cups all purpose flour
- 1 ¼ teaspoon kosher salt
- 2 ¼ cups grated gruyere cheese
Place the popover pan in an oven heated to 350°.
Heat the milk and cream together in a small saucepan over low heat. Once the combination is warm, remove from the heat and set side.
In a large mixing bowl whisk the eggs until frothy. Whisk the warm milk mixture into the eggs.
In a medium sized mixing bowl mix together the flour and salt. Slowly stir the dry ingredients into the wet ingredients and continue to stir until the batter is smooth.
Remove the popover pan from the oven and spray with non-stick vegetable spray. Fill the popover cups ¾ full with the batter. Sprinkle 2 tablespoons of cheese on top of each popover. Transfer to the oven and cook for 15 minutes before rotating the pan. Continue to cook for 35 minutes. Remove from the oven and serve immediately.
I was on my way to the store the other day and I asked Justin what he wanted for dinner. As if he were reading straight from a menu, he laid out the exact components of this Brussels sprout dish. I guess he has a talent, because this turned out really, really well.
- 1 LB Brussels sprouts, cut in halves
- 4 pieces thick cut bacon, diced
- 2 large shallots, finely chopped
- ½ cup grated gruyere cheese
- ¾ cup store bought bread crumbs
- 2 tablespoons butter
Pre-heat oven to 425°.
Place the Brussels sprouts in a baking dish.
Heat a large sauté pan over high heat. Add the bacon and cook until crispy. Add the shallots and continue to cook for 2 minutes. Drain the fat from the pan and spoon the bacon and shallots into the baking dish with the Brussels sprouts. Add the cheese to the baking pan and toss together with the sprouts, bacon and shallots. Pat down the ingredients in one even layer and top with the bread crumbs. Dice the butter and evenly distribute on top of the bread crumbs. Transfer to the oven and bake for 20 minutes or until a nice brown crust has formed. Remove from the oven and let cool for a few minutes before serving.