Scallops and Tomatoes with Lemon Herb Butter Sauce

SIMPLE, summer-y and delicious, this impressive scallop dish was the first course of our five year Anniversary dinner at home this year.  The real celebration was a week on the beach in Charleston with family- where we were married- the week prior but we were home Sunday evening May 20th for our actual anniversary.  We enjoyed a toast of our favorite champagne and made dinner together, it was perfect...

Serves 2

6-8 large sea scallops
1 cup assorted cherry/grape/colorful tomatoes, halved or quartered
1 small shallot, minced
1/3 cup white wine
juice and zest of 1large lemon- meyer if you can get it
2 tablespoons of butter
2 teaspoons chopped fresh herbs (dill, thyme, parsley, chives, etc.)
2 generous handfuls of baby arugula

Heat a generous drizzle of olive oil in a skillet over medium-high heat.  Sear the scallops until golden brown, roughly 2 minutes per side.  Do not disturb the scallops once you place them in the pan.  Moving them around prevents the caramelizing sugar from forming the golden crust on the scallops.

Cut one scallop in half to ensure they are cooked though (should not be translucent in the center).  When done- remove the scallops from the pan and set aside.

Wipe the skillet clean with a paper towel and add another small drizzle of olive oil and the shallots.  Cook over medium-high heat until tender but not yet brown- 2 minutes.  Add the white wine.  Zest the lemon into the pan and squeeze most but not all of the juice in as well.  Save a squeeze or so of lemon juice to dress the greens. 

Cook the sauce for 1 minute until reduced a bit and then add the tomatoes- cooking another 2 minutes longer.  Remove from the heat and add the butter, herbs, a pinch of salt and some black pepper- swirling the pan to melt the butter into the sauce.

Toss the arugula in a separate bowl with a drizzle of olive oil, the remaining meyer lemon juice, salt and pepper. 

Plate the scallops next to the greens- spoon the tomatoes and sauce over top of the scallops.  Serve warm (doesn't have to be piping hot) with a crisp white wine or champagne.

Looks even better on our beautiful wedding china!

Broccoli Quiche

To some, quiche might sound frou frou and girly, but a quiche done properly is actually decadent and rather hearty.  I love it because it is so versatile.  It works for breakfast, lunch or dinner, its an easy weeknight meal or a dish to impress company for brunch, and you can jazz it up with an infinite combination of mix-ins.  It is perfect for vegetarians or meatless Mondays.  Plus almost anything that comes in or on a buttery, flaky pastry crust is a winner in my book.

This broccoli variation has a nice savory little kick to it thus was great for dinner served with an arugula salad.

Ingredients:

3 cups of broccoli florets
1 garlic clove, thinly sliced
1/3 cup bell pepper, diced
pinch of red pepper flakes
8 eggs
1/2 cup half and half
1/2 cup creme fraiche (or sour cream)
1/2 cup (generous) good parmesan cheese
salt and pepper
1 pie crust (I used a store bought one that you simply unroll into the pie plate)

Preheat the oven to 400 degrees.

First- I lined a deep dish, 9 inch pie plate with the pie crust.  (You might need a 10 inch plate based on the volume if its shallow.)  I pressed the dough into the bottom and up the sides and then pricked it all over with a fork.  You can bake it as is although it tends to shrink and puff up a bit.  To get around that, I lined the dough with foil and then filled the shell with my "pie weights" which are actually dried beans that I keep in a jar for such purpose.  I baked the shell for 10 minutes with the weights and then another 10 minutes after removing the foil and the weights.  The shell looked cooked but not yet golden brown- it continues to cook once you fill it.  When the pie crust is done, turn the oven down to 365 degrees.  Yes that's right- half way between 350 and 375. 

Second- I prepared the veggies.  I warmed 1 tablespoon of olive oil over medium heat and then added the garlic to the pan- cooking for one minute until just barely looking golden around the edges.  Next I added a pinch of red pepper flakes and the diced bell pepper and cooked 1 minute before adding the broccoli. 

I tossed it all together to coat the vegetables with the garlic infused oil.  The broccoli turns bright green after about 1 minute- at which point I added 2 tablespoons of water to the pan and then covered it with a lid.  I let the broccoli steam for about 2 minutes- or until it was barely tender and still bright green.  It will continue to cook through in the oven.  I let this mixture cool for a few minutes.

Lastly-  I whisked together the egg mixture.  I combined the eggs, half and half, creme fraiche, a pinch of salt and a few grinds of pepper in a large bowl.  I then mixed in the cooled veggie mixture and the parmesan cheese before pouring it all into the prepared pie shell.

The quiche bakes for 30-35 minutes depending on the size of your dish.  You are aiming for the point when the filling barely jiggles when you move the pan and a knife inserted in the center comes out pretty clean.   Catching it when its JUST set ensures its light and custardy and perfect.

Serve the quiche warm or at room temperature.  It can be reheated in a 275 degree oven if need be.  I would say this quiche should serve 6-8 people however I should warn you, my husband ate a solid third of it himself in one sitting which I suppose means he liked it!   I know I did...

Apple Crumble

Blogger.com and I have been quarreling about vertically oriented photos all morning so you might want to put your sideways glasses on before reading...

My mom always made apple crumble (or as some say apple crisp) when I was growing up.  While I love apple desserts of almost any variety- a crispy oatmeal streusel crust atop perfectly spicy-sweet-tangy tender apples can't be beat.  I typically have all of the ingredients for this recipe on hand at any given time so it is often the perfect answer to weeknight sweet tooth attack or an impromptu dinner party.

This recipe serves 4.  Preheat oven to 350 degrees.

Apple Filling:

3 large apples (I like honeycrisp or granny smith)

1/3 cup brown sugar

1 teaspoon cinnamon

scant 1/2 teaspoon nutmeg
zest of an orange (only use half)
zest of a lemon (only use half)
juice of a lemon

Peel and slice the apples.  I slice the apples as thinly as possible to ensure they get nice and tender while baking.  Toss the apple slices in a large bowl with all other ingredients until the apples are evenly coated. 

Transfer the apples to a medium size BUTTERED baking dish.  A 9 x9 square dish would work, I like an oval dish because that's what my mom always used.

Crumble Topping:

3/4 cup flour

1/2 cup oatmeal

1/2 cup of brown sugar

1/4 cup white sugar

pinch of salt

1 stick of cold butter, diced

**I actually added 1 tablespoon of ground flax seed as well which packs a mega nutritional punch of omega threes. You won't even notice its there.

The easiest way in my experience is to measure all ingredients into a standing mixer fitted with the paddle attachment.  Mix on medium speed until the mixture starts to come together into large crumbs.  This could take 1-2 minutes.  If you let it go too far, it will come together like a cookie dough which is hard to spread over the apples- so keep an eye on it.

If you don't have a standing mixer- you can use your hands to work the ingredients together, rubbing the mixture between your fingers to break down the butter into crumbs.

Spread the topping over the apples- you might have a bit more topping than you need, but I like a nice thick crunchy layer on mine so I pack on as much as I can...It's my favorite part.

I set the dish on top of a cookie sheet lined with foil to catch any crumble pieces that try to escape and then bake for 1 hour.  The top should be golden brown and you'll see caramely bubbles all around the edges.

Let cool on a wire rack for 20 minutes (the wait can be excruciating, sorry) and then serve warm with vanilla ice cream.

The soft apples literally melt in your mouth while you get a hearty crunch from the topping.  The balance of flavors from the citrus and warm spices is wonderful.  It really gives it that special something.

More of my favorite fruit crumble combinations:
*Peaches and raspberries or blackberries
*Strawberry-rhubarb
*Pear-cranberry
*Cherry-almond

Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Much like I'm trying to squeeze a few healthy/lighter meals in between the holiday parties, sweet treats and other indulgences- I figured I'd offer up a quick and easy weeknight dinner salad before I post more of the goodies I have on deck for you...

This salad was hearty, winter-esque AND uber nutritional.  As I've said before, John's not a huge dinner salad kind of guy but even he was a fan.

Ingredients:     serves 2 with leftovers

1 pork tenderloin

2 Belgian endives, cut crosswise into bite sized pieces

4 cups of baby arugula

1 cup of walnuts, toasted (divided)

1 garlic clove, roughly chopped

1 tablespoon of water
1/4 cup sherry vinegar (or red wine vinegar)

1/4 cup olive oil

goat cheese for crumbling

optional:2 oven roasted tomatoes (could substitute 2 oil packed sun dried tomatoes)

Preheat the oven to 350 degrees.  Salt and pepper the pork tenderloin and heat a tablespoon of olive oil in an ovenproof skillet.  Sear the pork for approximately 2 minutes on all sides-  transfer the pork to the oven and roast for 20 minutes or until the internal temperature reaches 160 degrees.  Let rest for 10 minutes before slicing.

While the pork is cooking/resting, make the dressing...  in a food processor, combine 2/3 cup of the toasted walnuts, garlic, oven roasted or sun dried tomatoes (again you can leave these out, the original recipe did not call of them), vinegar, and water.  Pulse into a paste forms.  Then with the blade running, pour the olive oil in slowly until it comes together to a smooth consistency.  Add salt and pepper to taste.

Toss the greens with 2/3 of the dressing and plate.  Garnish with additional toasted walnuts and goat cheese crumbles.  Finally lay the sliced pork over the top and drizzle with the remaining vinaigrette.

The endive and arugula is a great combination of crunch and peppery.  The walnuts give the vinaigrette a warm toasty flavor while also adding richness (and heart healthy omega 3's!).   The tomatoes don't add a tomato flavor per se- its really more a depth of flavor and tangy sweetness which works well.  You could omit them and toss some apples and dried cranberries to the salad as well.

Quick- easy- healthy- yummy!  Now back to the holiday indulgences...

Halibut with Tomato Jam

TGITS... Thank goodness its (finally) Tomato Season!!  There is nothing better than fresh Kentucky tomatoes in the summer.  I find I always have a few sitting on counter whether they are from my own patio plants, the vegetable stand down the road or a generous neighbor.  This quick and easy savory "jam" was the perfect summer accoutrement for a weeknight pan seared halibut this week.  It would be equally as excellent over grilled chicken, pork or beef as well.

I pan seared the halibut first* and then cooked the jam right in the same pan while the fish rested.  (I am a stickler for hot food but I don't fret as much in the summer.  Meals like this are every bit as delicious at room temperature.)

Savory Tomato Jam Ingredients:     serves two generously

1 tablespoon of olive oil
2 roma tomatoes, diced (any tomato would work, barely 1 cup diced)
1 large shallot, finely chopped
2 large garlic cloves, grated or minced
2 tablespoons of balsamic vinegar
2 sprigs of fresh thyme
1 tablespoon of fresh parsley, chopped
1 teaspoon of honey
zest of half a lemon
salt and pepper

Heat the olive oil over medium heat in non stick pan.  Saute the shallot for 1 minute before adding the garlic and fresh thyme.  Saute for 1 minute longer.  Add the tomatoes, balsamic vinegar and honey- cook for 5 minutes or until the majority of the liquid has evaporated and the tomatoes have started to break down.

Finish with the fresh parsley, lemon zest, and salt and pepper to taste. 

I generously spooned the jam over the halibut and served it with some roasted veggies (brussels sprouts, onion and golden beets)- and a small arugula salad dressed simply with lemon juice and olive oil.  

The balsamic and tomato juices reduce to create a lovely sweet flavor while the herbs and lemon zest give it an earthy freshness. It would be great as a bruschetta topping (maybe with some goat cheese) over grilled bread too!   For a quick and simple weeknight meal on the porch- I have to say it was a beautiful and more importantly delicious plate...

*To cook the halibut... I heated one tablespoon of olive oil in a non stick pan over medium high heat.  I seasoned the fish with salt and pepper and then cooked for roughly 3 minutes per side.  The filets were roughly 1 inch thick in this case.   The fish should flake easily and be just opaque in the center.  I placed the fish on a plate tented with foil which probably cooked it a bit more while I made the jam.

Citrus Avocado Salad with Toasted Almonds

John and I just returned from a fantastic vacation week in Charleston, SC- our old stomping grounds- and I am still full from a week jam packed with eating and drinking. We're on operation "eat light" this week and ironically I am still dreaming of this Citrus and Avocado Salad that I had for lunch at the Hominy Grill so I decided to recreate it to the best of my ability. They served the salad with a light Ginger Vinaigrette however I adapted my own dressing that had a punch of sherry vinegar in it as well. The rich and buttery avocado is the perfect compliment to the sweet and tart citrus fruits. It is light and refreshing yet substantial enough for a hearty lunch or dinner. Especially if you make them as large as I did.

Serves 2 as an entree or 4 as a starter. Salad: One bag of Butter lettuce blend salad (or two heads of bibb lettuce, cleaned well) One navel orange, peeled and segmented* One pink grapefruit, peeled and segmented* One avocado, peeled and sliced 1/4 cup toasted almond slices or slivers *Click here to watch a quick tutorial on how to segment your citrus fruits. If you are serving the salad as an entree- you can top it with 1 small grilled chicken breast per person (I like to use a couple of tenders-you can cook them quickly on the stove top). Grilled shrimp or salmon would be delicious as well. Dressing: 1 1/2 tablespoon of sherry vinegar (you can substitute red or white wine vinegar) 1 1/2 - 2 tablespoons of fresh orange/grapefruit juice* 3 tablespoons of olive oil 1 heaping teaspoon of honey 1 heaping teaspoon of dijon mustard pinch of salt and pepper *I just squeezed the remaining juice out of the fruit flesh after cutting the segments out. You don't need to use another whole fruit. Pour the ingredients into a small bowl or measuring cup and mix together with a fork until emulsified. To assemble the salad, divide the lettuce and the other ingredients among the plates (chilled plates if you have time and want to impress company) and drizzle with the vinaigrette.

Tuna Melt Panini

A love a classic tuna salad or tuna melt sandwich for lunch. (Who doesn't?) It takes me back to my childhood when Mom would make lunch for us during the week. However this recipe... "is not yo mama's tuna sandwich" as they say. Cheap, fast and healthy (kinda), this is quickly becoming a dinner staple at the Lacy house. I have started to collect the Annual Food and Wine Magazine cookbooks that come out at the end of each year and I found an intriguing recipe for this Italian-flavored tuna panini. They season plain old canned tuna with a basil- balsamic vinaigrette instead of any mayonnaise and the flavors are so much more exciting. The fresh tuna salad is then pressed and toasted between buttered ciabatta bread with melty mozzarella and a tangy crispy pickle slice... to die for! Tuna Salad: (serves 2 to 3 people) 12 ounces of canned Albacore tuna 1 large shallot (or 1/4 cup red onion), minced 1/4 cup good quality olive oil (I went a little lighter) 1 generous tablespoon of balsamic vinegar (I added a bit more) 1 tablespoon of freshly sliced basil 1/2 teaspoon of crushed red pepper flakes salt and pepper Drain the canned tuna well and transfer to a medium to large glass bowl. Add the remaining ingredients and blend together with fork. For each sandwich you'll need: 1 ciabatta roll sliced in half (or a ciabatta loaf cut into individual sandwich pieces) 2 large dill pickle slices (I like Claussen) 1-2 slices of mozzarella cheese a schmear of dijon mustard If you have a panini press (on my wish list)- that would of course work great. If not, you can use the griddle or skillet method as I did. Assemble the sandwiches and then melt one tablespoon of butter in a large skillet over medium high heat. Place the sandwiches in the skillet and then use a large cast iron skillet/pot/some combination of heavy things on top of the sandwiches to give them a good press. I lined the bottom of the pot/skillet touching the food with foil first. Grill for 3-4 minutes per side until toasty brown. Add an additional tablespoon of butter when you flip the sandwiches over.

I served the sandwiches hot with a simple arugula and parmesan salad on the side. (Dressed with just some fresh lemon juice and olive oil.) Truly truly yummy I tell you. **If you don't like tuna- you could use some shredded chicken breast in its place.

Ginger-Garlic Stir Fry

I adore Chinese food but shudder at the thought of the quantities of oil and sodium in the average take-out variety. Ever notice that you can barely fit a ring on your swollen fingers the next morning?? (Sorry to burst your bubble if you weren't aware.) I am not very well schooled in Asian cuisine or wok-technique however this is my version of a pretty versatile and tasty stir fry. You can use your favorite combination of proteins and/or veggies (Its relatively low salt and low fat too...)

Serves 4 Ingredients:

1 pound of meat or fish (shrimp, chicken tenders, beef, etc)
3-4 cups of chopped vegetables
4 cloves of garlic, minced
1 shallot, minced
1 tablespoon of ginger, grated (I use the jarred pulp you can find in the produce section)
3 tablespoons of olive oil
1/3 cup of chicken stock
1 teaspoon of cornstarch
3 tablespoons of soy sauce
1/4 cup rice wine vinegar
3 tablespoons of oyster sauce (can substitute hoisin)
1 tablespoon of chili garlic paste (can use 1/2 teaspoon of dried red pepper flakes instead)
¼ cup of toasted cashews or peanuts (optional)

In this case I used one package (about one pound) of chicken tenderloins cut into one inch pieces. I seasoned them lightly with salt and pepper. I also used a whole slew of veggies that I had on hand in the fridge. The ticket is to cut everything into similar, size pieces so that they cook evenly. You can use anything you like- consider broccoli, snow peas, asparagus, bell peppers, scallions, carrots, celery, shelled edamame (pre-cooked per package directions), sliced water chestnuts, etc. Clean and chop everything and set aside.

(crazy colored pic from my phone...)

Mince the shallot, garlic and ginger and set aside in a small bowl. In a bowl or measuring cup, combine the stock, cornstarch, soy, rice wine vinegar, oyster sauce and chile paste. Whisk to combine. Heat a large non stick skillet or wok to medium-high heat. Add one tablespoon of the oil and one teaspoon of the garlic, shallot, ginger mixture to the pan and then immediately add the chicken or protein. Toss together and cook for 3-4 minutes until golden brown and the chicken is just cooked through. Transfer the chicken to a clean bowl.

Heat two tablespoons of the oil in the pan and then add the remaining garlic, shallot, ginger mixture just before adding all of the vegetables. Toss the vegetables to coat and cook for 5-6 minutes until starting to become tender. Lastly, pour the sauce mixture in and toss everything together. Cook 3-4 minutes longer until the sauce begins to thicken and vegetables are cooked to your liking. Add the chicken back in for the last minute or so, tossing to coat with the sauce.


Taste first and add additional salt and pepper as necessary. Serve over steamed brown rice garnished with toasted cashews or peanuts if you like.

I promise it’s ALMOST as good as the greasy take-out and a MUCH better for you.

Bolognese Sauce

I know I've blogged about Bolognese before but I want to share this latest iteration because John and I believe that I have finally perfected it! John is an afficianado of Bolognese so this is quite a feat for me. This sauce is heavenly served with your favorite fresh or dried pasta and some good crusty bread.

Fresh Bolognese Sauce:
1/2 or 2/3 pound of sweet Italian Sausage
1/2 pound ground beef (we used Chuck)
1/2 of a large onion, diced
3 large cloves of garlic, minced
2 cups of fresh wild mushrooms, sliced (we used shitake, baby bellas would work too)
1/2 teaspoon of dried crushed rosemary
1/2 teaspoon of dried thyme
1 teaspoon of dried oregano
1/2 teaspoon of crushed red pepper flakes
1 teaspoon of kosher salt and some black pepper
1/3 cup white wine
1 1/2 cups chicken stock
2 1/2 cups of jarred marinara or tomato sauce
1/4 cup of fresh parsley, chopped

Saute the onion in olive oil over medium heat for 2 minutes. Add the sausage (remove from casing) and ground beef and brown over medium high heat, breaking apart with a spoon while it cooks. (I skimmed off some of the residual oil with a spoon as the meet cooked down to avoid a super oily sauce.) When the meat has almost browned all over, add the mushrooms- cooking for 3-4 minutes. Then add the garlic, dried herbs, peppers and salt- cooking for another 2-3 minutes.

Add the white wine to deglaze the brown bits from the pan- cooking until the liquid it is almost completely evaporated. Next add the stock, cooking 2 minutes before adding the tomato sauce or marinara. Turn the heat down to med-low/low and simmer for at least 15 minutes until everything comes together to a rich looking sauce.

I like an even consistency to my bolognese, so I use an immersion blender to break it down at the very end. I pulse the blender to avoid pureeing it, the goal being to blend the mushroom and meat bits together into a cohesive sauce. Stir the fresh parsley in at the very end to give it a freshness of flavor.

I've tried a dozen bolognese recipes and I'm pretty sure this one is the keeper! The beef is rich (I've actually swapped this out for ground turkey which I thought was great for a lower fat option), the sweet pork sausage adds depth of flavor with the flavors of fennel seed, and the mushrooms add an earthiness and lightness to the sauce.

This sauce was the PERFECT match for our homemade potato gnocchi!

Pan Seared Salmon with Roasted Ratatouille

I might need to change the name of my blog to "Deliberately Roasted Vegetables" here soon seeing as it seems that's all I write about lately... but I'm not bored with them yet so I hope you're no either. It seems everyone is in "healthy eating" mode with the start of the New Year and this is a satisfying way to work in some heart healthy protein and a whole bunch of veggies. I promise you won't miss the carbs but a big slice of whole grain garlic toast rubbed with garlic and sprinkled with olive oil would fix you right up if you did. Roasted Ratatouille: (serves 4) 1 small/medium sized eggplant- sliced and cut into 3/4 inch pieces 2 medium sized zucchini squashes- cut into 3/4 inch pieces 1 cup of grape or cherry tomatoes- whole 1 bulb of fresh fennel- halved lengthwise and sliced into half inch slices 4 large cloves of garlic- thinly sliced 3-4 tablespoons of olive oil 1 1/2 teaspoons of balsamic vinegar 8 sprigs of fresh thyme- leaves removed from stems 6 large leaves of fresh basil- sliced thinly 1 tablespoon of the fennel fronds- roughly chopped 1 generous teaspoon of kosher salt and some black pepper Preheat the oven to 400 degrees. Place two large baking/cookie sheets in the oven. Meanwhile, toss the eggplant, zucchini and fennel in a bowl with the olive oil, thyme, salt and pepper. NOTE: I actually did the eggplant in a separate bowl so that it wouldn't hog the olive oil from the other veggies. Remove the cookie sheets from the oven and spray lightly with Pam before spreading the veggies out. I put the eggplant on one and the zucchini and fennel on the other. The hot pan ensures that you get a nice brown crust and reduces the cooking time slightly. I think you need two pans to give the vegetables plenty of room to caramelize nicely. Next, toss the tomatoes in one of the bowls with a drizzle of oil and the sliced garlic. After 15 minutes I removed the pans from the oven and stirred/flipped the vegetables and added the tomatoes and garlic to the pan with the zucchini and fennel. I cooked it for another 10-15 minutes until the zucchini was tender and the tomatoes had softened. A benefit to cooking the eggplant on its own pan is to ensure it doesn't sop up the juices of the other vegetables and become soggy. Once the vegetables had all cooked through, I tossed them in a large bowl with the balsamic, basil and fennel fronds. (I gave the tomatoes a little squish on the baking sheet first to break the skins, creating a "sauce" for the mixture. I also picked out a few of the skins that had come loose.)

I let the veggies hang out while I seared the salmon. I sprinkled the skinless filets with salt and pepper and then seared them in a skillet - with a drizzle of olive oil- over medium high heat for 3-4 minutes per side until toasty and barely cooked through. They will continue to cook once you take them off the heat so air on the medium rare side to avoid it getting tough.

I served the salmon over/beside a heaping scoop of the ratatouille e voila! A snap to throw together on a weeknight or something worthy of a great bottle of pinot noir to share with company.

Bananas Foster

If I'm judging by the last two weeks, I'd have to say that 2011 is going to be the year of decadence. We rung in the New Year with a food-filled weekend in New Orleans for a friends wedding and then I spent the next week in Charleston where I made it a mission to visit as many of my favorite eateries as physically possible. A highlight of it all for me an amazing meal at Galatoire's in New Orleans. It was the bananas foster bread pudding that set the whole thing over the edge for me thus I've had bananas foster on the brain ever since. Ingredients: (serves two generously) 2 bananas, air on the barely ripe side 3 tablespoons of butter 1/4 cup of dark run 1/4 cup of brown sugar juice of 1/4 of a lemon small pinch of kosher salt vanilla ice cream I peeled and sliced the bananas into one inch pieces while my butter melted in a skillet over medium-high/high heat . You want the bananas thick so that they don't get too mushy while they brown. Choosing barely/perfectly but not overripe bananas is the other trick.

I cooked the bananas for two minutes and then flipped them over to brown the other side for another two minutes.

I then added the rum and carefully- using a long fireplace lighter- ignited the sauce to flambe the mixture. This allows the alcohol to burn off more quickly than letting it simply reduce over the heat. Again you are aiming to caramelize the bananas without cooking them to mush. (You can just let it simmer for a minute if you prefer.)

As soon as the flame disappeared (takes 20 seconds or so), I sprinkled in the brown sugar, salt and lemon juice. I gently tossed the mixture together to coat the bananas in the toasty caramel-y sauce. As soon as the sugar had dissolved (maybe one or more two minutes), we to were ready to serve.

I tried to get fancy and I served the bananas over a scoop of vanilla and a scoop of Hagen Dazs Dulce de Leche ice cream. If you believe in such a thing, this was actually too decadent. I'd stick with plain old vanilla next time. Nonetheless, it was absolutely yummy. I'll try to work it into a bread pudding version next time!

Truffled Oven Fries with Parmesan

For John's birthday dinner this week, I made his his favorite french bistro meal. Seared filets topped with Roquefort cheese, truffled oven fries, and sauteed spinach. Of course the fries (or pommes frites) are typically deep fried (if you're in the right place, they are fried in duck fat...yummmmy) but I decided to try a baked variation. I am pleased to say that the Birthday Boy declared it a success!

Ingredients: (serves 2)

1 large russet potato

2 tablespoons of olive oil

1/2 teaspoon of dried, crushed rosemary generous pinch kosher salt and black pepper

2 tablespoons of finely grated parmesan cheese

1 teaspoon of black truffle oil

1 tablespoon of chopped fresh parsley

First I peeled the potato and cut it into sticks roughly a quarter of an inch thick. (I sliced the whole potato lengthwise into 1/4 inch slices, then I sliced each of those into 1/4 inch sticks and then cut those in half.) I soaked the potatoes in a bowl of cool water until I was ready to bake them.

I then drained the potatoes well and then spread them out on some papertowels to remove more of the moisture- blotting the top with another papertowel. I wanted to be sure they would get crispy so I attempted to get them as dry as possible.

I then tossed the potatoes with the olive oil, rosemary, salt and pepper in a bowl before spreading them into a single layer on a large rimmed baking sheet. (You want to spread them out the best you can so they brown on all sides, If you double the recipe, you'll definitely want to bake them on two baking sheets to give them ample room.) I baked them at 425 degrees for about 15 minutes and then, using a metal spatula, I flipped them oven and put them back in the oven for another 10-15 minutes. Watch for them to reach your desired level of brown and crunchiness.

As soon as they came out of the oven, I tossed them in a bowl with the cheese, truffle oil and parsley. Serve right away while they are nice and hot.

*If you're not familiar with truffle oil, it is absolutely heavenly. I picked up a small can of it at the grocery store for $12 and a little goes a long way. Its a worthwhile splurge and a great way to kick up a recipe for a special occasion!!!

Polenta with Sausage and Mushrooms

John proclaimed this dish a recent favorite from the Accidental Syrup kitchen which was a pleasant surprise. I threw this dish together on a whim having seen a similar recipe online somewhere recently. The earthy richness of mushrooms cooked with wine and herbs gives the dish flavor you'd expect to have come from slow cooking all day... but in reality, its essentially a 30-minute meal. (Don't be mislead by the lengthy post, I was a bit wordy in describing the details.) Mushrooms and Sausage: 3 sweet Italian sausage links, removed from casings * 1 package of cremini (baby bella) mushrooms, sliced 1/2 package of shitake mushrooms, whole if not too large 2 small/medium shallots, thinly sliced 2 garlic cloves, grated or pressed 5 sprigs of fresh thyme 1/2 teaspoon of fresh rosemary, chopped pinch red pepper flakes 1/2 cup of dry red wine (we were drinking a Rioja so I used some of that) 1/2 cup of chicken stock salt and pepper to taste 1-2 tablespoons of butter to finish the sauce *optional In a skillet, I warmed a few teaspoons of olive oil over medium high heat. I added the sausage to the pan and cooked for 4-5 minutes until the sausage was brown on the outside and just cooked through. (Using a wooden spoon to break up the sausage as it browned.) The mushrooms and shallots went it at this point- at first it seems like a ton of mushrooms but they cook down significantly. I cooked the mixture for 6-7 minutes until the mushrooms were tender and golden brown and the shallots were soft I then added the garlic and herbs, cooking for one minute longer before adding the wine. Using the wine to deglaze the pan, I scraped all of the little bits that were sticking to the bottom to incorporate the extra flavor into the sauce. Once the wine had reduced by half, I added the chicken stock and let the sauce simmer for 8-10 minutes over medium low heat while I prepared the polenta and toasted some ciabatta bread to serve on the side (Add more stock a few tablespoons at a time if you feel you need more liquid.) *I used a locally raised Italian style pork sausage that is leaner than the average grocery store variety. If you prefer to lighten it up a bit, you can remove the sausage from the pan once brown and discard some of the rendered fat before sauteing the vegetables. The ticket to a speedy preparation is quick cooking Polenta. I personally stock up on the Delallo's brand at my local Kroger but there are other brands out there. Cooking the polenta the traditional way takes 30 minutes of nearly constant stirring whereas the "quick" variety cooks in just one minute. One package (9.2 oz) is poured slowly into 4.5 cups of boiling, lightly salted water- whisking constantly. (You might turn your heat down to medium as you do this, otherwise is starts to splatter.) Whisk the polenta mixture for another 45 or 60 seconds until the polenta is tender. (Consult the package instructions if using another brand.) I removed the polenta from the heat and added: 1/2 cup whole milk (warmed a bit in the microwave) 3 tablespoons of butter cut into cubes 1/4 cup grated parmesam 1/4 cup grated gruyere cheese (could use all parmesan if you don't have it handy) *I had chicken stock open for the mushrooms and sausage saute so I used a few tablespoons to thin the polenta to the desired creaminess. The polenta resembles the texture of grits but it has a richer "corn" flavor and a creamier texture. (Alternatively, you can pour the warm polenta into a lightly greased baking sheet and refrigerate until set. It can be cut into squares, triangles, or however you like and then grilled, pan fried, etc.) At the very last minute, I finished the mushrooms and sausage with a pat of butter to add some silkiness to the sauce and then served a heap over a bed of polenta. (I recommend serving in a rimmed soup bowl to keep the sauce contained until soaked into the polenta.) A sprinkle of fresh parsley over the top would have been ideal as well. a)

b)

Chicken Caesar Salad

My Uncle Bill's Caesar Salad recipe is legendary in our family. I might have mentioned it in the past... It is absolute perfection as far as a real Caesar Salad goes. (and by real I mean from scratch, no mayo.) My sister and my mom have both mastered this recipe- I'm the first to admit that mine isn't exactly on par. I've adapted it out of sheer laziness-(omitting the raw egg for example)- nonetheless I think its pretty tasty for a weeknight version. Dinner for two. Appetizers for 4 (sans chicken). Chicken Marinade: 2 boneless, skinless chicken breasts cut lengthwise into halves 4 tablespoons of olive oil 2 tablespoons of red wine vinegar 1 teaspoon dijon mustard juice of half a lemon 3 garlic cloves, minced/grated kosher salt and pepper Mix all of the ingredients together in a bowl and then pour over the chicken in a large ziplock bag. Marinate for 1-2 hours in the fridge. (You'll see the marinade is essentially a vinaigrette. If you have a storebought one that you like, that would absolutely work too. You might add some garlic however.) One could grill the chicken of course- in this case I browned and cooked the chicken over medium/medium high heat in a non stick skillet. Cutting the chicken breasts into halves reduces the cooking time to about 4-5 minutes per side. Caesar Dressing: 1 small/medium garlic clove, grated with a rasp 1 inch of anchovy paste* 3/4 teaspoon dijon mustard juice from half a lemon 2 tablespoons red wine vinegar three dashes of Tabasco small pinch of kosher salt 6 grinds of freshly cracked black pepper 4 tablespoons olive oil 3 tablespoons of freshly grated parmesan cheese (best if really fine, not shredded) *I squeeze the anchovy paste out of the tube directly into the bottom of the salad bowl. If you use whole anchovies, I would use one or two depending on your taste- mash them up with a fork before adding any liquid. Combine everything up through the red wine vinegar into the salad bowl and whisk together until the paste and garlic are well distributed. Then slowly add the olive oil, whisking constantly to emulsify. Lastly, mix in the parmesan cheese. I rarely measure it, I just grate it right into the bowl. You want enough to thicken the dressing slightly. This version of a Caesar is more vinaigrette like actually- yet you still get the briny richness of the anchovy and the spice of the fresh garlic. I personally prefer the tang of the lemon and vinegar- however you could go lighter on the vinegar if you like. I use almost a whole plastic container of the pre-washed Romaine leaves for the two of us. These are entree-sized salads for sure. I break the lettuce into the bowl with the dressing (work quickly to avoid soggy lettuce) and then I add one small handful of store bought croutons per person. (I like Pepperidge Farm Caesar style croutons best.) I like to make my own when there's time: Dice day old bread into small cubes, toss with a mixture of olive oil/melted butter, parmesan cheese, garlic salt and seasoning salt. Bake at 350 for 15 minutes or so until toasted. I serve the salad on chilled plates (keeps it crisp), topping with the sliced grilled chicken and another light dusting of parmesan cheese. I highly recommend a crusty piece of garlic toast on the side. (I toast the bread, rub it with a clove of raw garlic, drizzle with olive oil, and sprinkle with kosher salt and/or parmesan cheese.) Perhaps redundant with the croutons- but if you're having a salad for dinner, you've earned your healthy gold star for the day so go for it.

Oven Roasted Halibut with Carrots and Beets

Halibut is one of my very favorite fishes. I've been working to find the very best cooking preparation. I would venture to say its not quite as forgiving as something like Salmon. If you over cook it or cook it unevenly the texture changes dramatically to tough and almost fibrous. Fortunately, this last dish came out very very well. (If I do say so myself...) I found beautiful Halibut fillets (1 and 1/2 inches thick) at Whole Foods- I purchased approx 1/2 or 2/3 of a pound for the two of us. Seeing as I was spending $17/lb on the fish for a weeknight dinner, I made a simply medley of roasted root vegetables on the side. It is very inexpensive but still delicious. I chose baby carrots, red beets and vidalia onion. I LOVE beets and red ones give the roasted vegetables a beautiful ruby red color. Preheat oven to 425 degrees. Roasted Carrots and Beets: 1 generous cup of carrots (if baby carrots, cut in half- if larger, cut into 1/2 inch pieces) 3 medium/large red beets (peeled and diced into 1/2 inch pieces) 1 small vidalia onion (diced into 1/2 inch pieces) While its a little putsy to cut the veggies into smaller pieces, you make up the time while cooking. Cutting them roughly the same size also ensures everything cooks evenly which is important. I would also recommend wearing plastic gloves to peel and dice the beets as the red does stain your hands a bit. If you don't have them, I sometimes use a paper towel to hold the beets. I actually set the beets aside in a separate bowl from the carrots and onions to avoid everything turning immediately red. I made a quick dressing for the veggies: 1/4 cup olive oil 2 tablespoons of balsamic vinegar the juice of half an orange 1 tablespoon of honey 1/2 teaspoon of dried thyme 1 teaspoon kosher salt 1/2 teaspoon pepper I mixed it together in a liquid measuring cup and then poured 2/3 of the mixture over the carrots and onions in one bowl, tossing everything to coat with the dressing. I then tossed the beets with most of the remaining dressing (save just a tiny bit) before transferring everything to a large baking sheet sprayed lightly with Pam. Into the oven they go for 20 minutes. In the meantime I rubbed the halibut fillets with the last drops of the dressing and seasoned with kosher salt and pepper. I set them out at room temperature while the vegetables were roasting so that they would cook evenly through. At the 20 minute mark, I first shuffled the vegetables about the baking sheet with a spatula and then pushed them toward the sides to make a small space in the middle of the pan for the halibut. I placed the filets on the baking sheet (you get a nice sizzle seeing as the pan is already hot from the oven) and roasted everything together for another 10-12 minutes until the fish was perfectly tender. The fish should be barely firm to the touch and will flake easily when pierced with a fork. You can test a corner to be sure its just right. Yummm..... The dish was surprisingly light yet roasting the vegetables lends a heartiness to the meal.

I actually forgot to serve it with dinner but I enjoyed the left over roasted vegetables for lunch the following day with crumbled goat cheese over the top. Its an absolutely fantastic combo.

Ribeye with Spicy Hoisin Glaze and Sesame Cucumber Salad

Now that I'm living the heart of American farm land, I'm trying to broaden my meat horizons a bit. In Charleston, we had enough fresh fish and shellfish to keep a the health-conscious home cook occupied in the kitchen for years however I've decided to branch out. Its only appropriate seeing as my parents raise beef cattle about 40 miles from here- therefore I'm eager to learn more about the local industry. I have a Whole Foods and Fresh Market handy which I love because on the whole I trust their meat sources however I've also discovered that my Kroger carries Laura's Lean Beef, an all natural cattle producer right here in Lexington, KY. I found the Bon Appetite recipe for Grass Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish on Epicurious.com. Though featuring red meat, I thought the menu sounded particularly light and refreshing. I decided to sub in a Ribeye based on the fact it looked better at the store. The ticket here is that one steak generously feed two people. Slicing it thinly before serving really helps fill up your plate with less food. (If I'd put half of a whole steak on the plate, John would have raised an eyebrow for sure.) I first generously seasoned the steak with kosher salt and black pepper, letting it sit out, covered in foil, to come to room temperature. This helps it cook evenly. Next I peeled and sliced 3/4 of an English cucumber into quarter-inch, half slices and tossed it with a simple dressing of: - Scant 1/4 cup rice vinegar - 1.5 teaspoon of grated fresh ginger (I actually by the little jar of of it and keep it in the fridge) - 1 teaspoon of lightly toasted sesame seeds - pinch of sugar and salt I let this set up in the fridge for 20-30 minutes in the fridge to let the cucumbers soak up the flavors. You definitely want to serve this nice and cold. Thirdly, I prepared the Spicy Hoisin Glaze (I took a few short cuts here while cutting the recipe by half)... •1 teaspoon olive oil •1 medium shallots, thinly sliced •1 garlic cloves, minced •1 teaspoon finely grated peeled fresh ginger •1/4 teaspoon dried crushed red pepper •1/4 cup low-salt chicken broth •scant 1/4 cup hoisin sauce (you can find it in the Asian section of most groceries) •2 teaspoons light soy sauce •1 tablespoons honey

(The recipe also called for Cilantro which I did not have but it would have been a fantastic addition.) Per the recipe: Heat oil in medium saucepan over medium heat. Add shallots and next 3 ingredients; sauté 5 minutes. Add broth, hoisin, and soy sauce; boil until slightly thickened, about 5 minutes. Stir in honey.

I removed the glaze from the heat and then prepared a cast iron skillet for "grilling" the steak. I love a steak on the grill but if you love your steak medium rare (or if you're having a lazy day and don't feel like getting the grill ready) I swear by this method. I find I'm consistently able to avoid over cooking. I heat some vegetable oil (just a drizzle and not olive oil because the smoke point isn't as high enough) over medium-high/high heat until rippling. I then sear the steak for two-three minutes per side. That's.it. I let it rest under tented-foil for 10 minutes before serving. Note: it continues to cook some as it sits.

While the steak was resting, I sliced one medium vidalia onion into half inch slices. I threw it into the cast iron skillet and sauteed in the left over oil and steak renderings over medium heat until tender and golden brown. (A bit decadent I know but its the only splurge in the menu.) I added a little squeeze of honey and one teaspoon of rice vinegar to de-glaze the little bits of goodness and to help facilitate caramelization. Lastly I sliced the steak thinly into "his and hers" portions onto two plates, spooned some of the Hoisin Glaze over top and then served a generous spoonful of the cucumber salad and sauteed onions alongside. The cool, crispy cucumbers cut through the heat and the richness of the steak and onions just perfectly. The glaze was the perfect sweet, spicy, savory combination. It would be great over grilled chicken or pork tenderloin as well. The dish was incredibly satisfying despite the fact we were in essence splitting a steak and omitting starch. It will definitely be going into the summer rotation this year. His... Hers...

Fettucine with Peas, Asparagus and Pancetta

The minute the May issue of Bon Appetit hit my front door step, I had a hankering for the cover recipe for Fettucine with Peas, Asparagus and Pancetta. Mind you mine wasn't nearly as beautifully plated or photographed, but it certainly was delicious.

Recipe from Bon Appetit magazine, also found on Epicurious.com: •12 ounces fettuccine or penne •3 ounces pancetta or bacon, chopped •1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces •2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw) •1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts •2 garlic cloves, pressed •1/2 cup finely grated Parmesan cheese plus additional for serving •1/3 cup heavy whipping cream •3 tablespoons extra-virgin olive oil •3 tablespoons fresh lemon juice •1 tablespoon finely grated lemon peel •1/4 cup chopped fresh Italian parsley, divided •1/4 cup thinly sliced fresh basil, divided *I also added two or three large handfuls of fresh baby spinach as well. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat. Add vegetable mixture, 1/4 cup pasta cooking liquid, baby spinach, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese. Though the sauce had some heavy cream it in, the acidity of the lemon and the freshness of the herbs really lightened up the flavors. Using the pasta cooking water is a great way to avoid using much cream to get a silky sauce.

I had thin pancetta slices from the deli counter. It still crisped up nicely however I would have preferred to have heartier pieces. If you can get a solid chunk that can be diced into cubes, you'd probably get more flavor and better texture.

Deconstructed Chicken Gyro Salad

One of my standard weeknight go-to dishes is a Greek style dinner salad. The combination of feta, cucumbers, tomatoes, and a tangy red wine-oregano vinaigrette is my idea of heavenly. I usually just toss it all together on a plate in a hurry but this last iteration was my best yet. John grilled two boneless chicken breasts that I had seasoned lightly with a mixture of: 1.2 tsp kosher salt a few grinds of cracked black pepper 1/4 tsp each of of garlic salt, dried oregano, and paprika I mix the seasonings together in a little bowl and then rub them onto the chicken with some olive oil. If I'm not feeling patient enough to wait on a marinade, I go with a similar quick dry rub for pork, fish, shrimp, what have you... I also sliced one small red onion into wedges and him grill those up also. In the meantime I made a quick Tzatziki sauce: 1 cup greek style yogurt (Fage is great- I used fat free)

1 very small garlic clove- pressed/minced

zest of a lemon (about half of one lemon's worth)

juice of half the lemon

1/4 cup cucumber- grated with a rasp

1 tsp chopped fresh dill kosher salt and pepper

Next I mixed up a TANGY Lemon Juice and Red Wine Vinaigrette: 1/4 cup of olive oil 2 tablespoons of red wine vinegar juice of half a lemon 1/2 teaspoon dijon mustard 1/2 teaspoon dried oregano 1/2 teaspoon dried mint one tiny garlic clove- minced salt and pepper Both the vinaigrette and the tzatziki sauce are just mixed together quickly in a small bowl. As the chicken was coming off the grill, I arranged my veggies onto the two dinner plates:

Mixed baby greens

Cucumber slices

Grape tomato halves

Feta cheese- cut into cubes

Grilled red onion wedges

I also warmed some store bought naan bread (similar to pita but better in my opinion) in the oven and sliced it into pieces for dipping into the tzatziki sauce. Once the chicken had rested 10 minutes, I sliced it and arranged on the plate with the veggies. I dressed everything lightly with the vinaigrette and then served tzatziki sauce on the side. I drizzled some over the top and used a little extra for dipping along the way.

It was a healthy easy dinner for two in this case but could also work for company. You could arrange all of the ingredients on a huge platter to feed a crowd, letting everyone build their own gyro or salad. I would plan on at least 1/2 chicken breast per person.