SWEET SCALLOPS IN A CAPER-RAISIN SAUCE w/ SWEET POTATO MASH, PEAS & PROSCIUTTO CONCOCTION:

So this meal was a bit intense. Everything was delicious but the pairing was lacking. I thought the sweet potatoes paired well with the scallops, however Barton did not. The pea and prosciutto concoction was too salty with the scallops. The pairing of the two made the prosciutto taste badly, even though it was fresh.


Now before I list the ingredients and instructions, my friend Cindy asked me the other day what capers are exactly. Unfortunately, I had a hard time explaining them. So Cindy, "a caper (Capparis spinosa L.) is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant." according to Wikipedia. They add great flavor to dishes and are generally used in Greek, French and Italian cuisine. 


Now I got the scallop recipe from Rachel Ray's 365 No Repeats. Barton and I found the pea and prosciutto recipe in Betty Crocker's Cookbook.


Ingredients for Scallops:


3 TBSP extra-virgin olive oil
2 shallots, chopped
1/4 C fresh flat-leaf parsley leaves
3 TBSP capers, drained
3/4 C dry white wine
1/2 C golden raisins
16 sea scallops, drained and trimmed
Juice of 1 Lemon
2 TBSP unsalted butter


Heat a large skillet over medium-high heat. Add 2 TBSP extra-virgin olive oil and the chopped shallots. Cook the shallots for 2 minutes. Season with salt and pepper to liking. Add the parsley and capers. Add the wine and golden raisins. Simmer for 3 minutes. Put in bowl and reserve.


Wipe out the pan with a paper towel and return to the stovetop. Raise the heat to high. Season the scallops with salt and pepper to taste. Add the remaining extra-virgin olive oil. Immediately add the scallops to the skillet. Sear the scallops in a single layer 2 minutes on each side. They will caramelize. Add the reserved sauce in the bowl to the skillet. Add the juice of the lemon. Turn the heat down to medium. Allow to simmer for 2 minutes.  Remove pan from stovetop. Put butter in scallop/sauce mixture. Allow to melt. Remove scallops and sauce from the pan, arrange on a plate and enjoy. 


Ingredients for Peas and Prosciutto:



1/4 C olive oil
1/3 LB prosciutto, chopped
1 small onion, chopped
2 LB fresh green peas, (I used frozen green peas 2 1/2 C)
1/2 C chicken broth
1 TBSP sugar
1 TBSP chopped fresh parsley
1/4 TSP salt


In 10" skillet, heat oil over medium-high heat. Cook prosciutto and onion in oil until onion is tender, stirring frequently.


Reduce the heat to medium. Add the remaining ingredients. Cover and cook for 10 minutes or until the peas are tender. 


ENJOY


Sweet Potato Mash:


-Put about 3 C water in pot. Set pot on stovetop. Put heat on high and bring water to a boil.
-While the water is warming, rinse and peel the potatoes. Cut into small pieces.
-Once water has come to a boil, carefully place sweet potato pieces into the boiling water. 
-Boil until the potato pieces are tender when poked with a fork.
-Drain the potatoes. Season as desired. Mash with electric mixer or potato masher. 

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto!

This was a simple, delicious dish that I found on FoodNetwork.com. It was one of Giada Laurentiis' recipes. The smokey taste of the mozzarella mixed with the salty prosciutto blended like the beach and a hot summer day, absolute perfection. It would work as a comforting winter dish (as I made it) or a chilled summer meal. I paired this meal with a crusty baguette, and a bottle of Shiraz; Barton and I happily ate this succulent dish and sipped on our bottle of wine. I hope you do the same.

2 LBS asparagus, trimmed
3/4 LB spaghetti
4 TBSP extra-virgin olive oil
4 garlic cloves, minced
6 oz thinly sliced prosciutto, cut into strips
6 oz smoked mozzarella, diced
6 TBSP thinly sliced fresh basil leaves

Cook the asparagus in a large sauce pan. 2-3 minutes. Spoon out the asparagus and place it in cold water to stop the cooking process.

Return the pan with the water to the stove and bring it back to a boil. Add more water if needed. Add the spaghetti and cook according to the box instructions. While the pasta is cooking, cut the asparagus into bite-sized pieces. Drain the pasta. Save 1 C of the water.

Heat the oil in a large skillet. Add the garlic until fragrant. Add the asparagus to the skillet. Season with salt and pepper. Add the pasta. Toss to coat. Add the prosciutto, mozzarella, and fresh basil.

Distribute to dishes, eat and enjoy!

Po...Po..Po..Pork Chops with Grainy Mustard and Raisin Sauce.

ABSOLUTELY AMAZING DISH! Barton and I paired this with a great summer salad but the flavors blended great together!

1 1/2 C chicken stock
1/2 dry white wine
1 C golden raisins
4 TBSP extra-virgin olive oil
4 1 1/2-inch-thick boneless center-cut pork chops
1 TBSP paprika
1 medium yellow onion, chopped
1 TBSP fresh thyme leaves, chopped
3 heaping TBSP grainy dijon mustard
1/4 C heavy cream
1/4 C flat-leaf parsley, chopped

Preheat oven to 375 degrees Fahrenheit.

In a small sauce pan over high heat, combine the chicken stock, white wine, and raisins. Bring to a simmer. Turn off the heat and let sit.

Heat a large skillet over medium-high to high heat with about 2 TBSP extra-virgin olive oil. Season the chops with salt, pepper and paprika. Place the chops in the skillet and sear on both sides to caramelize. About 2 minutes. Transfer to a rimmed cookie sheet and place in oven for 8-10 minutes.

While the chops are in the oven, return the skillet to medium-high heat. Add 2 TBSP extra-virgin olive oil, the onions, thyme, salt and pepper. Cook, stirring frequently, about 3 minutes. Add the hot chicken stock, white wine and raisin mixture. Add the mustard and heavy cream. Bring the mixture to a simmer and cook until slightly thickened. Add parsley.

When the pork chops are finished baking, take them out of the oven, place each one on a place and serve with the mustard/raisin sauce on top.

The salad that we paired with this is called "The Spinach Salad." We don't actually follow a recipe for it and I'm not sure where we got it from, but if there should be credit due somewhere, this is me giving it. It is amazing. Here are the ingredients:

Spinach
Granny Smith apple, cut into bite-sized pieces
Extra Sharp Cheddar Cheese, preferably Cabot
Vermont Honey Mustard

Yes, these are the only ingredients. And as far as portions go, I would just determine that yourself, depending on how many you are feeding. I normally use a whole apple and then add ingredients until well proportioned, there are normally leftovers with only 2 people eating. I lightly drizzle the dressing on the salad and then toss it. I highly recommend this salad.

Chorizo-Tomato Stew with Zesty Parsley Sprinkle


2 TBSP extra-virgin olive oil
3/4 LB chorizo sausage, thinly sliced
3 garlic cloves, 2 chopped, 1 crushed
1 large yellow onion, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
A bag of small red potatoes, cut into quarters
1 TBSP fresh thyme leaves, chopped
1 15 oz can diced fire-roasted tomatoes
2 C chicken stock
1/2 cup fresh leaf parsley
Zest of 1 lemon
Zest of 1 orange
Box of Rice

Preheat a large soup pot over medium-high heat with 2 TBSP extra-virgin olive oil. Add the chorizo and cook about 3 minutes, stir frequently. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper. Cook for 3-4 minutes. Add the tomatoes and chicken stock and bring to a boil. Turn the heat down and let simmer for 30 minutes.

While the stew is simmering prepare the rice according to the directions on the box.

Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely mixed into the parsley.

To serve, arrange a few spoonfuls of rice on the bottom of a bowl. Ladle some of the chorizo-stew onto the rice and then top with the zest/parsley mixture.

ENJOY.

This recipe is a rendition of Rachel Ray's recipe from 365: No Repeats. I tend to like my potatoes softer when I eat them, so I recommend making sure the potatoes are soft when poked with a fork before turning the stew off after 30 minutes of simmering. If you are concerned about this recipe being too high in carbohydrates, I would recommend reducing the amount of potatoes you use and to use whole grain rice. (Uncle Ben's). This entree is filled with flavor, the chorizo really gives it a great kick and it is excellent on a cold winter night.

Cayden and Tim Come to DiNnEr!

Barton and I invited Tim and Cayden over to dinner the other night... and I think they BOTH enjoyed it.  "Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous." This recipe is again from Rachel Ray's 365: No Repeats. This recipe was absolutely delicious. The vegetables were cooked perfectly and the warm tomatoes really added a punch of flavor. The pork chops were cooked medium rare, and probably could have used more spice, depending on your own likes. Try it out:

8 Lamb Loin Chops

1 TSP ground cumin

1 TSP ground coriander

1 TSP sweet paprika

4 TBSP extra-virgin olive oil

2 Green Bell Peppers, cored, seeded and cut into bite-sized pieces

1 Large Yellow Onion, cut into 1-inch cubes

1 Cup Grape Tomatoes

1/2 C fresh flat-leaf parsley, chopped

3 Garlic Cloves, minced

1 1/2 C chicken broth

Box of Couscous

5 or 6 sprigs fresh mint

3 TBSP Pine Nuts

Put the chops between 2 pieces of plastic wrap and slap each chop with the palm of your hand to flatten. Season the chops on both sides with salt and pepper. Combine the cumin, coriander and paprika and sprinkle evenly over the chops (both sides). Let sit for 15 minutes. 


Heat a large skillet over medium-high heat and add 2 TBSP extra-virgin olive oil. When the oil is hot add the peppers and onions.  Cook for 5 minutes. Season with salt and pepper as desired. Add the tomatoes. Continue to cook until their skins begin to burst. Add half of the parsley to the skillet and toss. Transfer vegetables to a plat and cover loosely.


Place a TBSP of extra-virgin olive oil in a small pot for couscous. Heat the oil over medium heat and add the garlic. Saute for 1 minute. Add the chicken stock and bring to a boil. Pour in the couscous and remove from the heat. Cover the pot. Let stand 5 minutes.


Place a TBSP of extra-virgin olive oil into the skillet. Add the lamb chops and sear for 2-3 minutes on each side for medium rare.


After the chops are cooked to your liking, arrange the chops on top of the vegetables.


Fluff the couscous with a fork and stir in the fresh mint, the remaining parsley and the pine nuts. Served along side the pork and vegetables. 


Enjoy.

AND FOR DESSERT! "Milk Chocolate Mousse" This was such an easy and rewarding dessert. I used whipped cream and a touch of cinnamon like recommended and went back for more whipped cream. :-) One suggestion I have is, do NOT forget to buy the whipping cream needed for the actual mousse. I did... and although it did not ruin the final outcome... it was an unneeded stress at the brink of finishing an amazing meal. Chocolate Mousse is one of my favorite desserts. This was my first time making it, if I had known it was this easy, I would have been doing it every night for the past 7 years.... YIKES! I presented it in a wine glass because I thought bowls would not be 'elegant' enough. The wine glass worked very well. This recipe is from Hannaford's Fresh Magazine. ENJOY!


14 oz milk chocolate; chopped
3 egg yolks
3/4 C whole milk
1/2 tsp vanilla extract
1 C chilled whipping cream


Whipped cream and cinnamon for garnish (optional)


Melt milk chocolate in the top of a double boiler. Stir frequently until melted. Remove chocolate from heat and stir until smooth. Cool slightly


Whisk egg yolks in a medium bowl. Bring milk to a simmer in a saucepan. Slowly pour hot milk into egg yolks. Whisk constantly so the mixture will not curdle. Return mixture to saucepan. Stir with a wooden spoon over low heat until custard thickens enough to coat the back of the spoon. 10 minutes or so. (DO NOT BOIL) Remove pan from heat. Whisk in melted chocolate and vanilla. Let cool at room temperature for 10 minutes. Refrigerate for 40 minutes until slightly thickened.


Using an electric mixer, on medium high, beat cream in a medium bowl until soft peaks form. Gently fold cream into chocolate mixture until thoroughly combined. Divide mousse into dishes. Garnish if desired.