Bacon Wrapped Scallops with Spicy Mayo

Ingredients
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced


Directions
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Recipe courtesy Tyler Florence

German Lentil Soup

My Grandmother used to cook this soup at least once a week in the winter. It is such a warming dish which brings back childhood memories for me. In Germany the soup is often served over Spaetzle (German home name Pasta) recipe see below.

Ingredients

• 1 tablespoon olive oil
• 1 medium celery stalk, small dice
• 1 medium carrot, peeled and small dice
• 1/2 medium yellow onion, small dice
• 3 medium garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 quart low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes with their juices
• 1 1/4 cups lentils (any color except red), rinsed
• 1 bay leaf
• 1/4 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon red wine vinegar or sherry vinegar
• 2 ounces spinach leaves (about 1/2 a bunch)

Instructions

1. 1Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
2. 2Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
3. 3Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.

Homemade German Spätzle (and a brief intro to Baden-Württemberg)

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

The highly popular and beloved egg noodles from the Swabia region of southwest Germany.

: The Daring Gourmet, www.daringgourmet.com

Recipe type: Pasta

Cuisine: German

Serves: 4

Ingredients

• 4 cups all-purpose flour (you can also use whole wheat flour)
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg (optional)
• 4 large eggs
• 1¼ cup milk or water (milk produces a richer Spaetzle) (start with one cup and add remaining ¼ cup as needed)

Instructions

1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 18-20 minutes, or until bubbles appear (see pictured instructions for details).
2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
3. They can be stored in the fridge for at least a couple of days and then heated to serve.
4. To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
5. Serving recommendation: Serve with Daring Gourmet Hunter's Pork Chops (see website for recipe).

Black Lentil Soup

5-INGREDIENT BLACK BEAN SOUP

This 5-Ingredient Black Bean Soup is full of great flavor, and ready to go in just 20 minutes!

PREP: 2 MINS COOK: 18 MINS TOTAL: 20 MINS

INGREDIENTS:

• 3 (15 oz) cans black beans, with liquid
• 1 lb. (about 2.5 cups) good-quality salsa, homemade or store-bought 
• 1/2 cup chopped fresh cilantro, loosely packed (plus extra for garnish)
• 2 tsp. ground cumin
• 1 clove garlic, minced

DIRECTIONS:

Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.

Serve soup warm topped with additional fresh cilantro as garnish.

Turkish Red Lentil Soup

Interestingly enough, even my picky eaters are happy when they hear we are having red lentil soup  for dinner. I twisted the recipe a little by adding coconut milk to the soup. Give it a try!

Ingredients: 

• 1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed 
• 7 cups low-sodium vegetable broth 
• 2 13ounce cans of coconut milk
• 1 large onion, diced 
• 1 large carrot, diced 
• 4 cloves garlic, finely chopped 
• 2 tablespoons tomato paste 
• 1 teaspoon ground cumin 
• 1/8 teaspoon cayenne pepper, or to taste 
• 3/4 teaspoon fine sea salt, or to taste 
• Lemon wedges and chopped mint for serving (optional) 

Preperation: 

In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.

Remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy but not completely puréed. Or, you can blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed. Add salt and serve with lemon wedges and a garnish of mint if desired.

Nutritional Info: 

Per Serving:200 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 480mg sodium, 34g carbohydrate (8g dietary fiber, 4g sugar), 12g protein

Pumpkin Pie with Fresh Pumpkin

INGREDIENTS

• 1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin 
• 1 1/2 recipes Pate Brisee
• All-purpose flour, for work surface 
• 7 large eggs 
• 1 tablespoon heavy cream 
• 1 1/2 cups plus 2 tablespoons packed light-brown sugar 
• 2 tablespoon cornstarch 
• 1 teaspoon salt 
• 1 1/2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground ginger 
• 1 teaspoon pure vanilla extract 
• 1/4 teaspoon ground nutmeg 
• 3 cups evaporated milk 
• Whipped cream, for serving 

1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
2. Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
3. Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
4. Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
5. Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
6. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
7. Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
   

   

Roasted Squash with Parmesan and Herbs

INGREDIENTS

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper

DIRECTIONS

1. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. 
    WATCH: Spaghetti Squash

What is a White Pumpkin?

Wondering what to do with our White Pumpkins we picked at the local Punpking Patch  last weekend I found really interesting information on the internet. It turns out you can substitute White Pumpkins for all recipes which are asking for a orange Pumpkins.

But what is a white pumpkin? These albinos with natural white skin have been bred by pumpkin growers, and seeds for specific varieties, such as Lumina, Cotton Candy or miniature Baby Boo, can be purchased and planted. Direct Gardening (Shop Direct), for example, has Lumina white pumpkin seeds available for online ordering. White pumpkins must be planted after the risk of frost has passed, and they take about 90 days to grow.

So, what can you do with a white pumpkin? They're great for carving (see an example) and even better for painting. They provide great contrast in fall gourd and pumpkin displays. They're elegant unadorned as a table centerpiece, as you'll see in this Martha Stewart Living photofrom 2003: She's always ahead of the curve! Monogrammed white pumpkins are even being used as wedding decorations.

White pumpkin can also be substituted for orange pumpkin in many recipes, whether you're baking pumpkin pie or concocting a pumpkin soup. The texture and taste of the Lumina variety is excellent for baking. Try using a hollowed out white pumpkin as an attractive serving tureen.

Also Known As: albino pumpkin, ghost pumpkin, Snowball, Casper, Lumina, Baby Boo, Cotton Candy Pumpkin

WHITE PUMPKIN SAMBAR

WHITE PUMPKIN SAMBAR OR POOSANIKKAI SAMBAR

PREP TIME

45 mins

COOK TIME

25 mins

TOTAL TIME

1 hour 10 mins

A delicious south Indian sambar made with white pumpkin cubes

Author: Holy Cow! Vegan Recipes

Recipe type: Dal

Cuisine: Tamil

Serves: 12

INGREDIENTS

• 1 cup tuvar dal
• ½ tsp turmeric
• 2 tsp vegetable oil
• 2 tbsp coriander seeds
• 1 tbsp chana dal (bengal gram)
• ½ tsp fenugreek seeds
• 2 dry red chillies (use more if you want a spicier sambar)
• ¼ cup grated coconut or ¼ cup canned coconut milk
• 2 sprigs of curry leaves
• 1 tbsp sambar powder
• 1 tbsp tamarind paste or, if you are using tamarind pods, a 1-inch ball of tamarind soaked in a cup of warm water for at least 30 minutes. Crush the tamarind with your fingers to extract the pulp and discard the stringy solids. Reserve.
• 4 cups of white pumpkin cubes. Trim off the dark green skin and dice the white flesh.
• 1 tbsp grated jaggery
• 1 tsp mustard seeds
• A generous pinch of asafetida (hing)

INSTRUCTIONS

1. Pressure cook the dal and turmeric until the dal is soft and mashable. You can also do this on a stovetop. Cover the dal with an inch of water, bring to a boil, cover and simmer until soft, about 45 minutes to an hour. Add water if the dal gets dry.
2. Heat 1 tsp oil and add to it the coriander seeds, chana dal, fenugreek seeds, and red chillies. Saute, stirring frequently, until the coriander seeds and dal are a couple of shades darker. Don't let anything burn.
3. Remove the coriander seeds mixture to a blender, add the coconut and enough water to make a smooth paste. Blend.
4. Place the tamarind extract in a saucepan with 1 cup of water or, if you used the tamarind pods, place the pulp you extracted in a saucepan.
5. Add some salt and bring the mixture to a boil. Add the curry leaves.
6. Add the pumpkin cubes, return to a boil, cover, lower heat to a simmer, and let the pumpkin cook until it's almost tender, about 8-10 minutes.
7. Add the ground masala, increase heat, and bring the mixture to a boil.
8. Add the cooked dal and sambar powder and stir well. Add more water if needed.
9. When the dal comes to a boil, lower the heat once again and simmer for about 10 minutes. Add water if the sambar gets too dry. You want a fairly fluid texture.
10. Heat the remaining 1 tsp of oil and add the mustard seeds and asafetida. When the mustard crackles, pour the oil over the dal and mix well.
11. Serve hot with rice.

NUTRITION INFORMATION

Calories: 103 Unsaturated fat: 1.3 g Carbohydrates: 15.2 g Sugar: 3.3 g Fiber: 2.7 gProtein: 4.6 g

Roasted Chicken and Butternut Soup

INGREDIENTS

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
• 1 small yellow onion, diced medium
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth or water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 to 2 tablespoons fresh lemon juice
• Fresh cilantro (optional)

DIRECTIONS

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes. 
2. Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired. 

COOK'S NOTE

Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

Food Network App

Trying to set a menu for a little party this weekend I stubbled upon the The Food Network app on my phone. It is a great app to help you research recipes, save, organize and create a shopping list all on your phone. While at the store the app lets you cross off the items you already have in your cart off the shopping list it create for you off the recipes you selected. This is a wonderful little helper add for aspiring cooks who also have a household and family to run, like me :-). 

For your little party I prepared Shrimp Ceviche and Mexican Meatball soup by Marcella Valladolid.

Also on the menu, my all-time favorite party appetizer

Seared Ahi Tuna crusted with Black Sesame Seeds with a beautiful Orange Cilantro Mojo as dipping sauce

Shopping list:

1/2 cup fresh orange juice

1/2 cup olive oil

1 tablespoon chopped and seeded habanero Chile peppers

2 cloves of garlic finely chopped

2 tablespoons chopped cilantro

1 tablespoon dijon mustard

kosher salt and freshly ground pepper

lime wedges

cucumber slices

Combine ingredients whisk and set aside

Crust Tuna with sesame seeds, sprinkle salt and pepper on nth sides. Sear for 2 minutes on each side in a pan with olive oil.

Let tuna rest for 5 minutes and then slice to serve. Drizzle mojo on sliced tuna.

Meeting Master Chefs

This weekend I was so honored to meet George Mendes. If you know me, you know how inspired I am by Master Chefs like him. Food really is art and culture and these Chefs are wonderful artists. I was lucky enough to see him sear scallops and just by watching him work I learned so much.

Go dine at his restaurant ALDEA in NYC.

Valentines Ideas

Hearts Apricot Glazed Shrimps

When you want to show your affection by pulling out all the stops for a special occasion meal -- Valentine's Day, Mother's Day, birthday, anniversary, etc. -- why not let the salad show how you feel, too?

Best of all, this salad tastes as good as it looks. It features apricot-glazed shrimp, sweet peppadews filled with tarragon-scented feta, and brandied apricots over baby greens.

(View the Full Size Photo of Twin Hearts Apricot Glazed Shrimp and Peppadew Salad)

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients:

• 3 Tbsp brandy
• 1 Tbsp water
• 6 dried apricot halves
• 2 Tbsp crumbled feta cheese (or mild blue cheese)
• 1/2 tsp cream or milk (plus additional as needed)
• 1/4 tsp dried tarragon
• 4 medium peppadews (see Cook's Note)
• 8 peeled and cooked jumbo shrimp (see Cook's Note)
• 4 thin wood or metal skewers

Back in NYC

What I enjoy most about having lived in so many different places within the last 10 years is the culinary variety I was bound to experience. From German Potato dumplings, Dutch Cheese, Finish Cinnamon Buns, to New England Lobster Rolls, little bit of Tex/Mex and Maryland Crab Cakes, I have loved every bite of it.

This summer we relocated from Maryland back to Connecticut. I had no idea how much I missed the City. All the fantastic restaurants and the diversity of food available to you. One of my favorite places is Chelsea Market, If you have not been you have to go and check it out.

chelseamarket.com



Spices and Tease


Four generations ago our family started a small spice business in the surroundings of Naples Italy. Very soon after, the quality as well as the variety of their products resulted as an immediate success.

Early 1960s our branch of the family expanded the business to the South of France and then Paris where they are still today providing exceptional quality spices to French connoisseurs and Chefs.

In 2003, We the two Cousins Francois and Bruno decided to come to America, to share our approach to culinary excellence through our search of only 1st grade products, rich of our family legacy and experience of nearly a century trading spices and teas with the best farms and small producers all over the world.


Lucy’s Whey


This Lucy’s Whey outpost offers a curated selection of American artisanal cheeses, in the convenience of the bustling Chelsea Market. Here, our expert team of cheesemongers will assist you in selecting artisanal cheeses, farmstead preserves, local honey, small batch crackers and sweet treats. This location is also home to our famous grilled cheeses! Each day, we offer a variety of toasty, perfectly melted sandwiches—from the classic white cheddar with fig jam to the bolder Gruyere with rosemary ham.


Kingdom of Herbs


With the ambiance of a rustic, old world nursery, the Kingdom of Herbs is a one-of-a-kind shop for people who love the magic of discovery. True to its name, the store carries fresh herbs, and award-winning orchids, succulents, scented geraniums, and tillandsias as well as an assortment of beautiful containers. But that?s only the beginning. You?ll also find an ever-changing array of products, ranging from hand-hewn salad bowls to stylish hats, totes, scarves and jewelry.