Orange Saffron Scallops

I would venture to say I had never had a true scallop experience until I was in college.  Although not a true scallop virgin, before that I remember them (usually the tiny frozen bay variety) as rubbery, tasteless little orbs and I was definitely not a fan.  (Sorry Mom)

But all of that was about to change.  Thankfully, a veil was lifted from my bivalvian ignorance.  There's a great little restaurant in my husband's hometown that has always been one of our favorites.  As an undergrad, one of these frequent visits involved my companion ordering a simple dish of fried sea scallops. Since I was at that 20-something-and-realizing-how-little-I-know stage I decided to try one when offered and was immediately blown away by the slightly sweet, salty and tender quality.  And my love affair with the scallop started then and there.

Since I was currently immersing myself in all things food related, it wasn't long until I came across the preparation that is the holy grail of scallopdom, searing juicy fresh scallops in butter until they're golden brown on each side and just barely cooked through.  It quickly skyrocketed to my favorite meal of all time and seems to be the one item on any restaurant menu I cannot resist, even when the other options are more creative and something I might not be able to make myself.

Ever since my scallop enlightenment, I've indulged myself in a seared scallop dish about once a month.  Today that treat involved a rich sauce and some buttery rice (which I've had the oddest craving for) with the Spanish flavors of saffron and orange.

Pan Seared Scallops Over Rice with Orange Saffron Sauce

Be sure to ask for dry scallops that have never been frozen.  Other varieties contain too much water and won't sear nicely.  Size does matter, so go for sea scallops over the petite bay version, but it's not necessary to shell out the big bucks for U10s (at only 10 per pound they're huge!) and I find that those cook too unevenly anyway.  A medium to large scallop about an inch thick is your best bet.


I don't recommend a nonstick pan for this particular recipe.  For even browning and the lovely caramelized bits that make the sauce so tasty you really need a stainless steel or anodized aluminum surface.


Serves 2 with some leftover rice.

Sauce:
1 cup chicken stock (homemade is best)
1/3 cup heavy cream
pinch of saffron
zest of one orange
1 Tbsp butter
salt and pepper to taste (be sure to wait until the end to season)

Rice:
2 cups chicken stock
zest and juice of an orange
pinch of saffron
4 Tbsp butter, divided
1 tsp salt
1 cup jasmine rice
1 cup mixed fresh or frozen veggies of your choice (I like the sweetness of peas and corn with scallops)
3 Tbsp basil leaves, rolled up together and sliced thin (chiffonade)

Scallops:
18 medium-large scallops (about 3/4 lb.)
1 Tbsp butter
1 tsp olive oil

To get the sauce started, combine chicken stock, cream, saffron and orange zest in a small saucepan (I use one called a butter warmer because it really only needs to hold about 1 1/2 cups).  Bring to a simmer over medium heat and reduce to about half the original volume while you cook everything else.  When ready, it will coat the back of a metal spoon.

Meanwhile, combine chicken stock, orange juice and zest, saffron, salt and 2 Tbsp of butter to a boil in a medium saucepan.  Add the rice, stir and reduce the heat to low.  Cover, stirring occasionally to cook according to package instructions.  In the last 5 minutes of cooking time, add the veggies.  Add the basil right before serving.

While your rice cooks and sauce reduces, preheat a skillet over medium high heat with the butter and olive oil to get ready to sear your scallops.  Pat the scallops dry with paper towels and check to make sure the abductor muscle (a tough little bit) has been removed.  When the butter starts to sizzle (but not smoke) place your scallops in the pan with one of the flat sides down.  If you've dried the scallops enough and your pan is nice and hot you should hear them sizzle immediately.  Cook until golden on one side (usually 2-3 minutes), then flip and repeat.  When all of the scallops are golden on both sides and opaque remove them from the pan.  (Smaller ones are usually done first so I do this incrementally).

To finish, deglaze the pan with your reduced sauce.  Let it bubble away over medium high heat as you scrape all those caramelized yummy bits off the bottom of the pan.  I skipped this step the first time I made this recipe and what a waste that was!  When the sauce becomes thick and turns more golden brown than it's original peachy color, it's ready.

Serve scallops atop a bed of rice with a drizzle of sauce over them.

Savory Zucchini Bread & 2 Tomato "Use-Ups"

Last year when I was (as usual) trying to use up bushels of zucchini, I figured I'd try out a savory version.  L was thrilled because it has some of his favorite ingredients and he's not a fan of the typical sweet version.  This bread is chock-full of Mediterranean gems and goes great with tomatoes, another bumper crop of the summer.  I recommend it aside bowl of homemade tomato soup, topped with slow-roasted tomatoes and mozzarella, or slathered with tomato jam.

One thing I would change about this recipe is to scale it up 1 1/2 times because it results in sort of a short stubby loaf.  Next time I make it I will see how that goes and update this recipe with new amounts if it works out well.

Savory Zucchini Bread

2 eggs
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 1/2 cups grated zucchini (I do this in my food processor)
3 or 4 cloves of garlic, chopped (Substituting 10 cloves of roasted garlic would be delicious)
2 roasted red peppers, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes, chopped
1/4 cup parmiggiano reggiano, diced into tiny bits (This way you get little salty bites now and then)


1 1/2 cups all purpose flour
2 Tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Preheat the oven to 350 F.  Grease a 9 x 5 x 3 loaf pan.

Beat together the eggs, oil and vinegar.  Add the zucchini, garlic, peppers, olives, tomatoes and cheese and stir to coat.  Sift flour, seasonings and leavenings into the bowl and stir until all ingredients are well combined.  Pour into the loaf pan and bake for 55-65 minutes.

Let cool in the pan for 10 minutes.  Then run a knife around the edge and invert to remove from the pan. Finish cooling on a wire rack before cutting.

Slow-Roasted Tomatoes

The trick to these tomatoes is roasting them as slowly as possible.  I put them in the oven in the afternoon and take them out the next morning when I wake up.  It's one of those recipes I feel guilty posting because it's barely a recipe.

10-12 Roma tomatoes or other low-moisture tomatoes, washed and split in half
olive oil
salt, pepper and any other desired seasonings

Toss tomatoes with olive oil to coat.  Arrange on a baking sheet, cut sides up.  Season as desired.

Set your oven as low as it will go (mine bottoms out at 170 F).  Stick your tomatoes in there and write yourself a little tomato love note so you don't forget about them.  Roasting time will depend on your oven but will be at least 12 hours.  I usually leave mine in for about 18 hours.  You know they're done when they've shriveled to about half their original size but are still moist inside.  These freeze very well and make an excellent pasta sauce when roughly chopped.

Cherry Tomato Jam

I've seen lots of recipes for this floating around cyberspace and finally had to try it myself.  It is the perfect mix of sweet and savory and goes particularly well with salty breads such as the zucchini bread above or any other cheese flavored bread.  It's also great as a topping for risotto cakes. It's not necessary to skin the tomatoes but it results in a better texture.  This recipe makes about 3 pint size jars.

2.5 lbs of cherry, pear or grape tomatoes (about 3 pints)

1 1/4 cups sugar (brown or white - both work well)
5 tsp balsamic vinegar
3 3/4 Tbsp lemon juice
2 Tbsp italian seasoning
2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
pinch of red pepper flakes

Bring a quart of water to a boil and prepare a large bowl of ice water.  Slash the ends of each tomato quickly with a paring knife.  Plunge the tomatoes, a pint at a time, into the boiling water for about 30 seconds (you should see the skins start to curl up at your incision), then use a slotted spoon to transfer them to the ice bath.  Repeat for other pints.  At this point the skins should slide right off.  Discard the skins and transfer the "meat" to a large saucepan.  Add sugar, vinegar, lemon juice and seasonings and bring to a boil.  Reduce heat to low and simmer for 1 1/2 to 2 hours, or until thick and jammy.

Transfer to pint jars.  This will keep for about 3 weeks in the fridge or 6 months in the freezer (use plastic containers if you plan to freeze it).  It can also be canned in a boiling water canner.  For this method, make sure your canning jars are sterilized and place your lids in a pan of water just below a simmer to soften the adhesive.  Leave 1/2 inch of headspace before placing the lid and making the ring fingertip tight.  Boil enough water to cover the jars by at least one inch, use canning tongs to place jars in the rack and process for 15 minutes (longer at higher altitudes).  If you haven't canned before please don't rely on this explanation alone - visit the national food safety database or the Ball preserving website first and fully educate yourself on how to can safely.

Sweet Corn Risotto

The produce this time of year makes me so excited.  Every time I pick up my CSA share I feel like I'm unwrapping presents at Christmas time.  What in the world could possibly be better than heirloom tomatoes, sweet corn, watermelon and peaches?

With such great produce overflowing out of my fridge, you need some really fantastic dishes to showcase it.  Most of these are so simple I don't even post them because it feels like cheating.  Is it really a recipe if it takes 5 ingredients or less and involves mostly chopping?

Risotto on the other hand is to me the definition of the craft.  There's something about chopping and sauteing aromatics, toasting rice, meditatively stirring to coax the rice into drinking up the stock and finishing with a flourish of butter and cream that personifies what it is to be a cook.  It's a very zen activity for me because the dish is not difficult, but needs consistent nurturing.  I guess that's why I've already given you so many versions, from a homey wintery sausage and radicchio, a bright primavera, and a briny seafood version.

This time around I'm showcasing one of summer's mascots - sweet corn.  Some gorgeous tomatoes also made their way in there, providing the acid to counterbalance the corn's sweetness and the richness of the butter and cream.  Inspired by a corn chowder, it starts with a little smidge of bacon.  Some scallions and basil lend a seasonally herbaceous finish.

Sweet Corn Risotto

Serves 8 as a first course, 4-6 as an entree depending on how hungry your guests are

3 cobs of local sweet corn, husked (the local part is imperative to getting the sweetest corn - the sugar converts to starch quite quickly after harvesting)
5 cups vegetable stock
1 cup milk

3 slices center cut bacon, diced
1 small sweet onion, diced (about a cup)
1 large clove garlic, minced
1 1/2 cups arborio or other risotto rice
2/3 cup sweet white wine such as Riesling

2/3 cup heavy cream
1 Tbsp unsalted butter
1/3 cup grated parmiggiano reggiano

1 large heirloom tomato, cored and diced (about 1 1/2 cups)

3 Tbsp chopped scallions

1 1/2 Tbsp chopped fresh basil

Remove the kernels from the cob and reserve.  I love my corn zipper for this job, although now they have this nifty new version that looks like it might be a little more natural to use and remove more kernels at once, so it might be time for an upgrade - future Christmas gift anybody? ;)  Snap the corn cobs in half and add them to a medium saucepan along with the stock and milk.  Bring to a simmer then reduce the heat to low.

In a large saucepan or small stockpot over medium heat, brown the bacon.  Once it starts to get crispy add the onion and saute until translucent.  Add the garlic and the rice and toast until the rice is golden and smells nutty.  Deglaze with the sweet wine and add a couple of ladles full of the stock mixture.

Stir the risotto occasionally with a wooden spoon as it cooks over medium heat.  It is time to add a couple more ladle-fulls of stock every time you can push the risotto off the bottom of the pan and no liquid seeps in to fill the line you made.  Continue stirring occasionally and adding stock for about 20 minutes, then add the reserved corn kernels and continue as before.  When the risotto has gotten quite creamy and is almost al dente, add the cream and cook until done (should be 1-2 minutes at this point).

Finish the risotto by melting in the butter and parmesan cheese.  At this point check for seasoning and add salt and pepper as needed.  I don't recommend salting before this point, as the bacon and parmesan both contribute significant salt.  Toss in tomatoes and herbs and serve piping hot.

Leftovers make great arancini or risotto cakes - top them with tomato jam - assuming you don't lick the pot clean first!

Prosciutto = Happiness

When I was in college at University of Rhode Island my (now) husband (!) and I had our first vacation together. It wasn't just anywhere - we were lucky enough to snag a 10 day trip to the Amalfi Coast of Italy for only about $1300 a person. The cliffs rising from crystal blue waves, towns climbing up their craggy corners and roads racing through narrow crevices redefined our ideas of beauty. And I don't need to tell you how amazing the food was! Italian ideals of simple food cooked with respect from the finest ingredients made every dish unforgettable.

We had always planned to be married in Positano, at a little church on the very top of the cliff, looking out over the water. Unfortunately that was not feasible, since the Euro is now putting the dollar to shame. Not to be outdone, we picked a place just as special to us - the site of our first date - Colt State Park in beautiful Bristol, Rhode Island. We got our ocean views, mild weather and a little taste of Italy (yes, I did about 1/2 the cooking!), but it still leaves us just a little "homesick" for the place where our souls reside. This pizza has helped to bridge the gap - pulling Amalfi flavors into our American existance.

Arugula Prosciutto Pizza


Prepared Pizza Dough
6 oz pesto (try this one or use storebought - but first drain off excess oil and reserve for another use)
1 lb fresh mozzarella, sliced thin
1/4 cup parmesan cheese

2 1/2 cups arugula, rinsed and dried
2 Tbsp good Italian dressing
1 lb prosciutto - sliced paper thin


Preheat the oven to 500 degrees with a 16 inch pizza stone on the middle rack.

Roll out the dough to a thin 16 inch round. Remove the pizza oven from the oven and rest on the stovetop (with burners turned off!). Drape dough over the stone. Let the dough cook on the stone (still on the stovetop) until the bottom is no longer sticky. Flip pizza so the cooked side is up. Spread with pesto and top with slices of mozzarella, sprinkle with parmesan.

Return pizza to oven and bake until cheese is melted and crust is crispy - about 15-20 minutes. In the meantime, toss arugula with dressing.

Remove pizza from oven and top with arugula and little piles of prosciutto. Cut and enjoy!

The Calamari Paradox

There's nothing more disappointing then ordering calamari in a restaurant and waiting in lip-smacking anticipation as the waiter plops down the platter, only to discover it's been overcooked. It can be like eating strips of truck tires and it's happened to me time and again, in the cheap dives and the high end, white-tablecloth shrouded snobberies. Calamari's tricky. Should you be brave enough to attempt your own golden fried version, check out my recipe here. But I have an even better idea - why not make it fool-proof, add more deep complexity, and celebrate the best briney goodness of the squid.

I've always heard that there are two ways to cook squid, lightning fast or tortoise-slow. I don't think I ever believed that calamari that braised for an hour or more could possibly be edible. So many memories of crisp-fried rubber came back to haunt me. But low and behold, when calamari simmers away, it develops such a silky tenderness, and such rich flavors that I'm not sure I can ever look at a plate of the fried stuff again.

So I challenge you. Make this delicious squid. Serve it over pasta as I have, or with some crusty bread, and then come back and tell me what you think. It will change your world!

Spaghetti with Slow-Cooked Calamari Marinara


2 Tbsp olive oil
3 large cloves garlic, smashed open
14.5 oz fire-roasted diced tomatoes
1 cup white wine
1 lb. calamari, cut into rings (You can use tentacles, but I didn't)
2 Tbsp tomato paste
1 bay leaf
2 Tbsp italian seasoning
1 tsp garlic powder
1 tsp freshly ground coarse black pepper
1 tsp salt
1/2 tsp crushed red pepper flakes

2 Tbsp pesto
1/4 cup grated pecorino romano
2 Tbsp chopped fresh parsley
1/2 lb. spaghetti, cooked to al dente in salted water

In a large saucepan, heat oil over medium heat. Add garlic and cook gently without browning until fragrant. Add tomatoes, wine, calamari, tomato paste and seasonings. Bring to a simmer. Simmer over medium-low heat (uncovered) for about an hour. The calamari should be meltingly tender when it's done and the sauce should have reduced and become thicker.

When the pasta is just about cooked, add the pesto, cheese and parsley to the calamari. Then use a spaghetti hook to transfer the pasta into the pot with the calamari. Finish cooking the pasta in the sauce so that it absorbs some of the flavors.

Serve steaming hot with an extra flourish of chopped parsley.

Chicken Soup for the Thai Soul

Although most of the wedding details still need to be worked out, the honeymoon is booked - which we all know is the most important thing! We will be spending what promises to be an amazing week on the edge of Yellowstone National Park in Montana. We have a little cabin by a stream reserved on a nearby all-inclusive ranch, with a week full of horseback riding, hiking, fly fishing, canoeing, whitewater rafting and spa treatments. I absolutely cannot wait! This is the trip I've been wishing for my whole life!

Back here in Baltimore, summer seems ages away. This chicken soup will warm your soul and cut through any stuffy nose. I make some version of this soup every couple of weeks, often for a quick lunch. Sometimes I make it with shrimp instead of chicken, or noodles instead of rice. You can add greens or other veggies, or even some tofu, or substitute vegetable broth as you like. It is quick, simple and incredibly delicious each time.

Thai Coconut Chicken Soup


1 quart chicken stock
2 cups beef stock (you can use all chicken, but I like the depth of flavor this adds)
1 6-inch piece of thick lemongrass, cut into 4 pieces
3 kaffir lime leaves
1 Tbsp fish sauce
1 1/2 Tbsp lime juice
1 Tbsp seracha
1 Tbsp tom yum paste (optional, but strengthens the flavor)
1 Tbsp sugar
1 tsp salt
1 tsp pepper
2/3 cup rice
1 chicken breast, sliced into thin strips
1 13.5 oz can light coconut milk
1 Tbsp pre-made basil pesto, preferably without the oil
1 large Hass avocado , diced
2 large or 4 small scallions, sliced on the bias

Combine stocks, lemongrass, lime leaves, fish sauce, lime juice, seracha, tom yum paste, sugar and seasoning in a large saucepan. Bring to a boil, then reduce the heat to a simmer. Add rice and simmer until rice is cooked to al dente. Add chicken and simmer until it's cooked through and rice is tender. Remove from heat, remove lemongrass and lime leaves. Add coconut milk, pesto, avocado and scallions. Best when served immediately, although the lime juice in the soup does prevent the avocado from browning quickly.

Fear Factor - Phobia IV: Conquering Canning

I've been wanting to get my feet wet with the whole canning thing for a long time now. I swore to myself I would do it this summer, and then here I was, first week of school, and no summer bounty stored away in a dark cupboard. And then we went back up north for labor day. And we went to pick blueberries at an apple orchard. And I came home with a bushel of tomato "seconds" (yes I know the logic's a little hard to follow - apples --> blueberries --> tomatoes?). There was absolutely nothing wrong with these tomatoes except they weren't the prettiest jewels on the plant. And they were twelve dollars. This after I was just forced to buy 5 tomatoes for sixteen bucks at Giant for deconstructed tomato sauce because I forgot to visit the farmer's market. So I really had no choice but to take them home. My hands were tied.


Bursting with juice and ruby red, they were wonderful sliced alongside burrata drizzled with balsamic and dressed with a shower of basil confetti. But one simply does not eat an entire bushel of tomatoes before they go bad. What a perfect time to conquer my irrational fear of canning (I'm worried I might kill someone). Tomato sauce is a wonderful way to break into canning, since its high acid content creates an inhospitable environment for those nasty little microbes. It was surprisingly easy, albeit a little time consuming. Now I have visions of jam bursting with fall fruits and jars of homemade pickles.


Use wide mouth jars for this, it will make your life much easier!


Italian Red Gravy (Also known as homemade spaghetti sauce)
Makes 6 quarts.



3 Tbsp butter
3 Tbsp olive oil
2 cups mirepoix (2:1:1 ratio diced onions, carrots and celery)
1 cup diced portobello mushrooms
1 cup Burgundy wine, or other semi-dry red
1/4 cup balsamic vinegar

1/2 bushel tomatoes (about 30)

1 large container of Italian seasoning (about 2/3 cup)
4 bay leaves
2 Tbsp garlic powder
1 Tbsp salt
1/4 cup sugar
1 Tbsp cracked black pepper
1 tsp crushed red pepper

6 cloves of garlic, sliced thin
2 Tbsp concentrated shelf-stable chicken stock (from Trader Joes) - demi-glace would also work
1 4 oz. can roasted garlic tomato paste
1 4 oz. can Italian herb tomato paste

6 Tbsp lemon juice
6 wide mouth canning jars with lids and rings
boiling water canner with rack
silicone coated tongs or canning tongs

In the largest stockpot you own, saute mirepoix and mushrooms in butter and oil until softened and slightly caramelized.
Deglaze with wine and vinegar and cook for 2 minutes over medium heat.

Puree tomatoes in batches in a blender. Strain the juice of seeds and skin in a china hat colander into the pot. Repeat until all tomatoes are used or until pot is full (if you're pot doesn't hold them all you will have to reduce it first, then add more and reduce again). Add seasonings and bring to a boil over medium heat. Reduce by half, stirring occasionally, 2-3 hours.

Add garlic, concentrated stock and tomato paste. Simmer another 40 minutes, or until thick. Cool to room temperature, then refrigerate overnight.

Reheat tomato sauce over medium heat.

Fill the canner with water and place jars (without lids) under water on rack. Bring to a boil. Place lids in a small saucepan, covered with water and bring to a simmer (no more than 180 degrees). Do not boil!

Remove jars from hot water one at a time using tongs to fill them. First, put a Tbsp of lemon juice in each one. Using a ladle and canning funnel (both sterilized in boiling water), fill jars with sauce, leaving 1/2 inch headroom. Use tongs to fetch a warm lid. Center it on top of the jar and press down in the middle of the lid. Cover with a ring and tighten until your encounter resistance (fingertip tight). Do not tighten all the way.

Insert jars onto rack under water. Make sure they are covered by 1-2 inches of water. Bring to a boil. Lid and boil for 35 minutes. Remove jars to a folded kitchen towel and let sit for 2 days. Don't tighten the rings until after this 48 hour period. When you press down on the middle of the lid, it should not pop up and down. If it moves at all you need to reprocess.

Store in a cool, dark place for up to one year. Serve atop chicken parmesan, spaghetti and meatballs, layered into lasagna or in pepperoni rolls.

Cream of the Crop

So I may have a penchant for heavy cream. Is that such a bad thing? OK so maybe it is- but it's so good. These are not dishes you should necessarily have every day. But they are lovely treats, and let's face it - summer produce just longs to be dressed in cream. This was an easy and delicious supper, and is equally delicious hot or cold.

Lemon Cream Bowties with Shrimp


1 tsp olive oil
1/2 large red onion, sliced
3 large cloves of garlic, crushed
1 1/2 cups heavy cream
zest and juice of 2 lemons
2/3 lb. small shrimp
1 cup frozen sweet peas
kernals of one cob of sweet corn
1 lb. cooked al dente mini farfalle (Barilla now makes Piccolini -tiny- pasta, perfect for pasta salads)
4 small plum tomatoes, seeded and chopped
3 roasted red peppers, chopped
1/4 cup parmesan cheese
2 large scallions, sliced thin
2 Tbsp parsley, chopped fine
2 Tbsp basil chiffonade

Saute onion in olive oil over medium high heat until slightly softened. Add garlic and saute until it starts to brown. Add cream, then lemon zest and juice. Bring to a simmer. Simmer 15 minutes or until thickened. Add shrimp and peas, bring back to a simmer and add corn. Cook until shrimp starts to turn pink. Mix in other ingredients. Cook over medium low heat until pasta absorbs some of the sauce. Serve warm or chilled.





A tiramisu-like custard goes so well with sweet grilled peaches. The perfect summer dessert, this takes next to no time to make. You will only need about a cup and a half of the zabaglione at most - stay tuned to find out what to do with the rest!

Grilled Peach Tiramisu Parfaits



Mascarpone Zabaglione
8 oz mascarpone cheese
2/3 cup heavy cream
1 cup 1% milk
1/2 tsp salt
1/2 tsp espresso powder
2/3 cup sugar, divided
5 egg yolks
2 Tbsp marsala wine
1 Tbsp dark rum
1 tsp vanilla
1/2 tsp chocolate extract (optional - could sub chocolate liquor)

Combine cheese, cream, milk, salt, espresso powder and 1/3 cup sugar in a saucepan over medium heat. Whisk occasionally as mixture heats up. Meanwhile, whisk together remaining sugar and egg in a small bowl until it drops from the whisk in a ribbon. Once cream mixture starts to steam, ladle some into the egg mixture while whisking away furiously. This should temper the eggs. While whisking, add the egg mixture into the saucepan. Bring the mixture to a simmer (keep whisking!) until thickened enough to coat the back of a spoon. Remove from heat and add remaining ingredients, mixing well. Bring to room temperature, then chill at least 2 hours.

3 white donut peaches, split down the middle along their length and pit removed (so that they are truely donut shaped)

1 Tbsp Godiva chocolate liquor
1 Tbsp amaretto
1 tsp espresso powder
1 tsp sugar
1/8 cup water
6 crisp Italian ladyfingers

Preheat a grill on high (make sure it was well cleaned with a wire brush!). Brush peaches with melted butter. Grill peaches briefly on each side.

Mix liquors, espresso powder, sugar and water together in a shallow dish. Break each ladyfinger in half. Briefly soak one full (2 halves) ladyfinger in liquor mixture, then place in the bottom of a parfait glass and cover with zabaglione. Add a peach half. Repeat with 2 more layers. (Makes 2)

The Art of Sun Worship

I have been known to wish that there were only two seasons in the year: fall and spring. I love mild to slightly cold weather and I have a equal aversion to muggy middays and frigid mornings. But were it not for summer, I would miss out on some of the best produce to be had. And when our Mid-Atlantic temperatures are regulated to high 70s during the day and 60s at night, I become a bit of a sun worshipper.


Tomatoes, corn, basil and zucchini all take on new layers of sweet flavor from the kiss of the warm summer sun, and jalapenos seem to suck the heat from the rays. These last days of summer call for lounging in a hammock in the shade with an icy glass of lemonade, long walks by the stream that rambles through the woods and making the most of the land's bounty by cooking it quickly and simply.


After a weekend of red meat and not-so-healthy (albeit tasty) food, I am craving vegetables. Today has been a vegatarian day for me, and my body already feels better. In a recent issue of Gourmet magazine, this recipe for jalapeno poppers caught my eye. While away this weekend, I had the privilege to raid the Skoda family garden, with permission to take as much as I could. I came home with sacks of vegetal booty, not least of all a bag of jalapenos. Finally a chance to try those poppers! These were the perfect midafternoon snack - but be forewarned - these are HOT. You will need a glass of milk and some soft bread so cut the burn. If you are not a chile-lover these are not for you. But if you're like me, they're a pleasant wake up call on a lazy day.


Jalapeno Poppers
adapted from Gourmet August 2008

9 freshly picked jalapenos
2/3 cup shredded 2% mexican cheese
1 Tbsp. Frank's Red Hot
1 tsp chile powder
1 tsp cumin
salt and pepper
2 large eggs, beaten
1 cup seasoned Italian breadcrumbs
1 Tbsp oregano leaves, crumbled between your fingers
4 cups canola, vegetable or peanut oil


Cut each jalapeno open along one side, slitting from stem to point. Cut a small slit across the top under the stem, perpendicular to the first. Use a paring knife or your index finger to scrape out the seeds and ribs of the peppers, being careful not to split off any part of them. Rinse the insides of the peppers.

Mix together cheese, hot sauce and seasonings. Ready 2 shallow bowls, one with beaten eggs, one with breadcrumbs and oregano (well mixed). Stuff each pepper with cheese mixture, then dunk in egg and toss in breadcrumbs. Return to egg and again toss to coat with breadcrumbs. Set aside and repeat with other peppers.

Heat oil to 325 F in a deep narrow saucepan. Fry five peppers at a time until they are golden and rise to the top. Transfer to a cooling rack placed upside down atop paper towels. Repeat with remaining peppers. Serve immediately.




In addition to my spicy snack, Triple Creek Farm produce showed up in my dinner in the form of a fresh, light summer pizza. H's baseball bat zucchini is paired with a lovely pesto made from her thriving basil bushes. Maryland sweet white corn and plum tomatoes are worthy partners, and it all gets a little bite from brilliant red onion.



Summer Veggie Lovers Pizza


2 lbs of zucchini, seeded if necessary and cut into coins or half rings
1 cup Thai marinade (I used Wegman's but any brand will do)

3 cups fresh basil leaves
2/3 cup macadamia nuts
1/2 cup grated parmesan cheese
2 Tbsp low-fat ricotta cheese
1 tsp freshly minced garlic
1/2 tsp sugar
1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
3 Tbsp olive oil

one recipe pizza dough through both rises

8 oz fresh mozzarella, sliced thin
1/4 cup grated parmesan cheese
1 cup shredded Italian 4 cheese blend
1 cob sweet white corn, kernels removed
5 plum tomatoes, sliced thin
1/2 large red onion, sliced into thin half moons

Prepare zucchini and toss with marinade. Let marinate in fridge at least 2 hours or overnight. Preheat a grill on high. Use a grill pan to grill zucchini until moderately charred. Set aside.

Preheat oven with a pizza stone inside to 500 F for 30 minutes. Combine basil and macadamias in a food processor and pulse until mixture resembles a coarse meal. Add cheeses, garlic and seasonings. Pulse until finely ground, then drizzle in olive oil while food processor is running. Set aside.

Roll or stretch pizza dough to stone size on a floured surface. Make sure all other ingredients are prepped. When pizza stone is preheated, remove from oven (carefully!) and place dough on hot stone. After a couple of minutes the dough should release from the stone. Flip crust before topping (this seals the dough's surface, preventing mushy crust).

Spread pesto sauce onto "toasted" surface. Top with grilled zucchini in one even layer. Distribute cheeses evenly, and follow with corn kernels. Lay down tomato slices in an even layer and top with onion.

Return pizza stone to oven and let cook 20-30 minutes, or until crust is crisp, tomatoes and onions caramelize and cheese is bubbly. Slice and serve.

The Advantages of Flat Breasts...

Chicken breasts that is.


Whenever you want a tender, perfectly cooked breaded chicken breast, I highly recommend pounding them to an even thickness. They cook quickly and evenly this way, and the crust gets delightfully crispy without the steam build up that can cause the crust to fall off.

This was the first dish I ever mastered. In college, I was so fed up with tepid, brown and unrecognizable cafeteria food, that I started buying food magazines and pouring through them, cover to cover. Before that time, I knew how to cook, but chose not to. Suddenly I couldn't stop thinking about it. So voluntarily immersed in food that I would dream about cooking, whenever the occasion arose to use a friends or relatives kitchen I snatched at it, and quickly became known as the resident foodie. When visiting my aunt and uncle in Florida, I made them this scaloppine dish, alongside a sundried tomato quick bread (back then I was afraid of yeast), and we finished with a Grand Marnier creme brulee. (BTW - I've noticed do not have any recipes for creme brulee posted - oh the horrors! Since it is my go to dessert for dinner parties I will be remedying this shortly!) They loved it and offered to fly me down whenever I wanted to cook for them!


This dish never fails to impress, even know that I'm known as a seasoned cook. Because everyone's had some version of Chicken Parmesan, they're all the more impressed to discover how good this classic can be. Plus, it takes next to no time to cook, making it an easy weeknight dinner (we're talking about 20 minutes here people!).

Scaloppine Parmigiana de Pollo
Serves 4.


4 chicken breasts, marinated in Italian dressing overnight
(Chicken is cheaper when bought in bulk. When I get home from the store, I separate my "club pack" into quart size freezer bags with 2 or 4 chicken breasts each, and pour in Italian dressing or other marinades, then I freeze it. Take it out of the freezer the night before to defrost, and as it thaws it will marinate! I love this trick!)

1 large egg
1 egg white

1 cup seasoned Italian breadcrumbs
1/4 cup grated parmigianno reggiano
2 Tbsp dried oregano
1 Tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground black pepper
pinch of salt

3 Tbsp butter
3 Tbsp olive oil
(OK- so I never claimed this was low fat!)

1 lb. spaghetti

1 cup 4 Cheese Italian shredded cheese blend (or grated your own mozzarella, provolone, asiago and parmesan)
1/4 cup parmiggiano reggiano

1 jar of your favorite spaghetti sauce
2 Tbsp crushed garlic
1 Tbsp olive oil
1/4 cup good dry red wine
2 Tbsp fresh flat leaf parsley, chopped
1 Tbsp fresh basil, chiffonade

additional parsley, basil and parmiggiano for sprinkling

Preheat oven to 300 F. Pound chicken breasts flat between 2 sheets of plastic wrap using a meat mallet. You want them between a 1/2 inch and a 1/4 inch thick.

Place a stockpot 3/4 full with water on the stove on high to bring it to a boil. Use a lid to help it come to a boil faster.

Meanwhile, beat egg and egg white together in a shallow dish. In a seperate shallow dish, mix together dry ingredients for the breading. In a large nonstick skillet over high heat (yes - this needs to be turned ALL the way up!), combine butter and oil and preheat. Dredge Each piece of chicken in egg, then breadcrumbs, then place directly in the pan.

Cook on high until one side is golden brown, then flip and repeat. This should only take about a minute per side if you've pounded it thin. While they're cooking, you water should come to a boil and you can start cooking your spaghetti (I recommend heavily salting the water). Transfer chicken to a pyrex baking dish and top each breast with 1/4 cup cheese blend and sprinkle with parmiggiano. Place in oven for the cheese to melt.

Meanwhile, keep an eye on the spaghetti. Drain off any remaining oil and combine the sauce ingredients, except for the fresh herbs, in the skillet you used for the chicken. Simmer until spaghetti is done, drain spaghetti, then toss with sauce and herbs.

When the cheese has melted, serve chicken alongside pasta with some extra sauce on top. If your cheese has not melted by the time your pasta is ready, treat it to a little intense heat under the broiler until it's nice and bubbly.

Enjoy!