Spotting Dinner - Pasta with English Pea Pesto

I saw an episode of Giada at Home the other day where she made pesto using spinach and arugula instead of basil... When I was checking out TasteSpotting and came across dianalynn's posting of pasta with pesto made from peas, I was inspired. What a great take on pesto, especially with fresh peas becoming available.

Photo from southernfood

Pasta with English Pea Pesto
via southernfood

Ingredients:

• 1 pound spaghetti or linguine
• 8 ounces diced ham
• 2 teaspoons olive oil or butter
• 1 cup frozen petite green peas, thawed or lightly cooked
• 3/4 cup packed torn basil leaves
• 1/4 cup fresh shredded Parmesan cheese, plus more for serving
• 2 cloves garlic, minced
• 5 tablespoons extra virgin olive oil
• 1/4 cup walnuts, optional
• salt and freshly ground black pepper, to taste

Preparation:

Cook spaghetti or linguine following package directions. Drain and rinse with hot water.

Meanwhile, in a small skillet, brown the ham in a few teaspoons of olive oil or butter.

Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts, if using. Run the food processor, adding olive oil a little at a time. Taste and add salt and pepper, as needed.

Toss the ham and pesto with the hot pasta. Serve with more Parmesan cheese.
Serves 6.

To really "bulk" out the pasta, I'd serve this with a simple grilled chicken breast (or grilled chicken tenders). I've always prefered chicken tenders to a whole chicken breast.

Here's to fresh produce and full bellies.
- Cait

Spotting Dinner Birthday Edition - Filet Oscar

On special occasions, like birthdays or when I had some artwork in a school gallery show my family and I go out to a nice dinner. My sister and I usually order filet mignon in some form - usually wrapped with bacon. When I found foodiebride's Filet Oscar on TasteSpotting, I thought that would be perfect. I love crab meat, I love asparagus, and who doesn't like bearnaise sauce?

Photo from jasonandshawnda

Filet Oscar Style

via jasonandshawnda

2 Alaskan King Crab legs
Tips from 1 lb asparagus, blanched
1 Tbsp olive oil
1 Tbsp butter
4 beef tenderloin steaks
Sea salt and cracked black pepper
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 Tbsp fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 tsp lemon juice

Steam the crab legs: Preheat oven to 375. Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl along with the blanched asparagus tips. Gently break up any overly-large pieces with your hands.

Cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot. Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper. Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven. Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.

Make the Béarnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.

Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly. Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.

Assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat. Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Béarnaise sauce and serve.

Serves 4
Béarnaise Sauce: Slightly adapted from Gourmet

Originally uploaded by Confections of a Foodie Bride.

The great thing about this recipe, even though it's elegant, there aren't many needed ingredients. So, it makes the dish completely "do-able". I'd love this served with a small serving of whipped mashed potatoes and perhaps some simply cooked carrots.

Here's to Alaska and full bellies.

- Cait

Spotting Dinner - Braised Chicken with Scallion Purée

It's a bit later than I've been posting the "Spotting Dinner" post, but I had a busy day today. I checked e-mails, messed with Google Analytics, checked out Etsy, had some sort of sneezing fit in the shower (oh my, was that terrible!), did my hair, checked out my birthday gift from Patty, stopped at Starbucks, went out to Newtown to visit two teachers of mine - Cris Martino (jewelry) and Caren Friedman (printmaking), talked to some previous classmates, traded fixed earrings for a print, went to Doylestown to try and find special shampoo or colour glaze to keep my red hair SUPER red.... and if I came home to Terry B's braised chicken that I found on TasteSpotting I would have been in heaven!

Photo from blue-kitchen

Braised Chicken with Scallion Purée

via blue-kitchen

Adapted from The Cook and the Gardener

For Terry’s doctored broth:
3 cups low-sodium chicken broth
1 cup dry white wine
1 sprig fresh rosemary
1 bay leaf
1 clove garlic
4 black peppercorns

For the chicken and scallion purée:
1 tablespoon canola oil
8 pieces of chicken—4 drumsticks, 4 thighs
salt, freshly ground black pepper
24 scallions, trimmed [leaving as much green as possible], sliced into 1/4-inch pieces, divided
1/3 cup dry white wine
2 medium to large potatoes [about 1 pound], peeled and cut into large chunks
3 cups Spring Stock or Terry’s doctored broth [or homemade stock or water]
3 tablespoons heavy cream

Make the broth. Combine broth and 1 cup of wine in a medium stock pot and bring to a boil. While it’s heating, “bruise” the rosemary sprig by rolling a rolling pin or the side of a glass over it to release its flavorful oils. Add to pot. Lightly bash the garlic clove with the side of a knife, remove the skin and add garlic clove to pot, along with the bay leaf and peppercorns. When broth comes to a boil, reduce heat to low and simmer uncovered for about 15 minutes. Remove from heat and let it cool slightly, then strain into a bowl and discard solids. You should have about 3 cups of wonderfully fragrant broth.

Cook the chicken. Season chicken on both sides with salt and pepper. Heat a large lidded skillet over medium high flame [I used a 5-quart sauté pan]. Add oil to pan, then add chicken, skin side down and sauté until it is very brown, but not burned, about 10 minutes. Swirl the pan occasionally to make sure oil is in contact with all chicken to avoid scorching. Toward the end of the 10 minutes, reduce heat to medium. Turn chicken and scatter two-thirds of the sliced scallions over and around it [this is why you reduced the heat a moment ago, to not burn the scallions]. Brown second side of chicken for about 5 minutes.

Transfer chicken to a plate. Spread scallions around pan and cook for another minute or so. Add 1/3 cup of wine and stir, scraping up browned bits. Reduce wine by half. Return chicken to pan, along with any juices. Add potatoes and enough broth to come about two-thirds up the side of the chicken [if you don't have enough broth, add water]. Bring to a boil, then reduce heat to low and simmer, partially covered, braising chicken for about 45 to 55 minutes, until potatoes are completely cooked.

Make the scallion purée. Heat oven to 175ºF. When chicken is done, transfer it to a plate and place in oven to keep warm. Strain the braising juices and reserve. Transfer potatoes and scallions to food processor and pulse a few times until potatoes are just crushed [as Hesser says, "pulsing any longer will turn the mixture into a starchy goo"]. Remove blade from processor and stir in cream with a spatula. Season to taste with salt and pepper. Cover processor with dish towel to keep purée warm.

Transfer juices to sauce pan and reduce over high heat to a concentrated, highly flavored jus, about 1 cup of liquid. Lower heat to medium, add remaining sliced scallions and simmer until just wilted, 1 to 2 minutes.

To serve, spread purée on serving dish and top with chicken. Spoon some of the jus with scallions over chicken. Serve, passing the remaining jus and scallions separately. You can also plate individual servings.

I love scallions... I've never used them as a main part of a dish before - but I'll use them to add an onion flavor to salads or top off an omelet or add to scrambled eggs... Of course scallions are good with sour cream on tacos or the like. I usually don't use them often enough to use a whole bunch before they start to go "funny". So this recipe is an awesome surprise with its use of scallion as a main ingredient.

Here's to scallions and full bellies.

- Cait

P.S. Keep on the lookout for an upcoming post about scallions vs. green onions!

Spotting Dinner - Carnitas Soft Tacos

When it comes to tacos, I love soft ones. I think they hold their stuffings much better than hard taco shells. I don't eat tacos very often, but sometimes I get a bit of a craving for them. With all the upcoming wonderful seasonal vegetables expected to show up in markets in the next few months, tacos would be a delightful treat. When I was poking around on TasteSpotting I found cookingontheside's soft tacos and knew I'd be trying this recipe out.

Photo from cookingontheside

Carnitas Soft Tacos
via cookingontheside
Adapted from the National Pork Board’s Arizona Carnitas with Green Chiles recipe on a pork shoulder package

Serves 8-10

INGREDIENTS:

• 2 1/2 pounds boneless pork shoulder, cut into bite-size pieces
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 large yellow onion, cut into thin slivers
• 1 4-oz. can diced green chiles, undrained
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• Flour or corn tortillas

Recommended Toppings:

• Shredded Cheddar cheese
• Chopped tomato
• Chopped cilantro
• Guacamole
• Sour cream

DIRECTIONS:

Heat oven to 350° F.

Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot.

Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot. Add chicken broth. Cover and bake for 1 hour. Season with additional salt and pepper to taste.

Serve pork in tortillas topped with toppings.

You could definitely add some fresh hot peppers like jalapenos or habanaros depending how spicy you like things and of course salsa.

Here's to peppers and full bellies.

- Cait

Spotting Dinner - Coffee Braised Bison Shortribs

I love shortribs. I've only ever had them at one restaurant - No. 9 Restaurant in Lambertville, New Jersey. Their shortribs are AMAZING. That's what I order every time I eat there. I did have equally amazing braised lamb shanks with polenta and vegetables there in the winter last year, but the shortribs weren't on the menu that night. Why do I get the same exact dish every time I go to that restaurant? Because it's probably one of the best tasting things I've ever put into my mouth! So when I was looking for dinner inspiration and searched for "shortribs" on TasteSpotting and foodwoolf's coffee braised bison shortribs came up - I was sold. I love shortribs, I love coffee, and bison is oh so yummy.

Photo from foodwoolf

Coffee Marinated Bison Short Ribs
via foodwoolf
Adapted from the February 2008 Bon Appetit issue

This is a start-the-day-before dish, that requires 6-8 hours of marinating. I suggest doing this before you go to bed or do it first thing you wake up the day you're going to make the short ribs.

Marinade:

* 4 cups water
* 3 cups chilled strong brewed coffee
* 1/2 cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* 1/4 cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons plus 1 teaspoon Worcestershire sauce
* 2 cups ice cubes
* 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

Short Ribs:

* 1/4 cup chopped bacon (about 1 1/2 ounces)
* 2 cups chopped onions
* 1/2 cup chopped shallots
* 6 garlic cloves, chopped
* 1 tbsp Siracha chili sauce
* 1 cup strong brewed coffee
* 1 cup low-salt chicken broth
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon soy sauce

Preparation

For marinade:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.

For short ribs:
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.

Add onions, shallots, garlic, and Siracha to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.

Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.

Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.


The recipe seems a bit complicated since there are different steps to it... It's well worth the effort though. I was once told that the shortribs at No. 9 Restaurant are watched over for 24 hours... As for the bison - bison is quickly becoming available at major grocery stores these days. You might be able to find it at a specialty butcher in your area... and if you can't you could substitue traditional beef shortribs for the bison ribs.

This dish served with your favorite mashed potato recipe and seasonal vegetables would be a great surprise for a special family dinner.

- Here's to bison and full bellies.
- Cait

Spotting Dinner - Cornish Game Hen with Pomegranate Glaze

Cornish game hens are delicious. I don't make them very often but when I have - I loved them. Depending on their size you could get away with serving a half hen per person, but when I've made them they were pretty tiny... I found FotoCuisine's cornish game hen with pomegranate glaze while TasteSpotting and I'll have to try the recipe. Not only are the hens themselves wonderful, but add pomegranate glaze (I love pomegranates) and you've got more than just a "winning" combination.

Photo from FotoCuisine

Cornish Game Hens with Pomegrante Glaze
via FotoCuisine

Ingredients:
2 rock cornish game hens (approximately 20 oz each)
1/2 cup POM 100% pomegranate juice
1 1/2 tablespoons honey
1 large clove garlic, minced
2 tsp minced fresh ginger
2 scallions, chopped
2 teaspoons vegetable oil

Heat small saucepan over medium high, then add vegetable oil. When oil is hot, add garlic and ginger and sauté briefly until fragrant, stirring with a wooden spoon. Add scallions and stir until softened. Add 1/2 cup POM 100% pomegranate juice and reduce heat to low. Add honey and stir until incorporated into glaze. Keep glaze warm.

Preheat oven to 350. Tie hens and dry-roast for 15 minutes. Baste skin of hens with glaze and bake for 15 more minutes. Repeat every 15 minutes until 1 hour total cooking time. Internal temperature near the thigh should be 160 degrees. Serve with rice and chopped scallions for garnish.

You could serve the hens with practically anything and have a wonderful meal... They are served with rice on the website, but I love roasted red potatoes - so I'd possibly go with those depending on my mood. Roasted sweet potatoes would also work well.

Here's to warm ovens and full bellies.
- Cait

Spotting Dinner - Fig, Goat Cheese, Prosciutto and Arugula Pizza

I've been in such a pizza mood lately. I even bought some ingredients to make pizza for myself this week. When I found eggsonsunday's Fig, Goat Cheese, Prosciutto and Arugula Pizza on TasteSpotting, I knew I'd have to show it off. It's a beautiful pizza. It would be perfect for even a dinner party (done in small versions for something elegant).

Photo from Eggs on Sunday

Fig, Goat Cheese, Prosciutto & Arugula Pizza

via Eggs on Sunday

Ingredients
1 lb pizza dough (I most often use the recipe listed here, using 2 cups AP flour + 1 cup semolina flour)
fig spread (recipe below)
4 ounces fresh goat cheese
about 2 ounces prosciutto
two generous handfuls of arugula, gently tossed with a little olive oil and coarse sea salt

Directions
Preheat the oven to 525 or 550 degrees F with a baking stone inside. Place your pizza crust on a lightly floured pizza peel (or the back of a lightly floured aluminum sheet pan). Spread some fig spread on your pizza crust, enough to coat it but not too thick. Dot with crumbled goat cheese, then slide the pizza onto the baking stone. Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with folds of prosciutto and a mound of dressed arugula.

Fig Spread

This spread is just sweet enough — more like a savory & sweet fig puree than a cloyingly sweet jam.

Ingredients
4 ounces dried black Mission figs, chopped
1 small onion, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup red wine or ruby port
2 tablespoons balsamic vinegar
1 cup water
1 tablespoon sugar

Directions
Heat the olive oil in a medium saute pan over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized. Add the chopped dried figs, the balsamic vinegar and the red wine, scraping up any brown bits that have accumulated on the bottom of the pan. Once the wine is almost evaporated, add the water and sugar. Simmer to reduce until the water is mostly evaporated and the figs are soft. Pour the mixture into a food processor and puree to the thickness you desire (I like mine fairly smooth.) Remove and cool; store in an airtight container in the refrigerator.

Makes about 1 cup.

It's great that eggsonsunday includes a pizza dough recipe link in the pizza recipe. Yum. I made homemade pizza once - It was well worth the wait (waiting for the dough to rise). This pizza would be delicious with creamy fontina cheese instead of goat cheese (if you don't like goat cheese). If you're trying goat cheese for the first time (worth trying!) I'd go with a soft and creamy cheive. It's the kind of cheese I like to use for a bunch of different things.

Here's to pizza stones and warm bellies.

-Cait

Spotting Dinner - Pasta Like a Rock Star

Spring produce is exciting after the cold winter months in Bucks County, Pennsylvania. The freshness is welcome and long awaited and bountiful. A vegetable I most look forward to and reminds me of spring is asparagus. When I was TasteSpotting for dinner ideas I came across a pasta dish posted by thepinkpeppercorn. It utilizes there of my favorite ingredients - pasta, mushrooms, and of course asparagus!

Photo from thepinkpeppercorn

Pasta Like a Rock Star
via thepinkpeppercorn
Adapted from InStyle Magazine, creator unknown
(4-6 servings)

1-450 g package penne
3 tbsp butter
2 tbsp extra-virgin olive oil
4 cups thinly sliced mushrooms
1/2 cup finely chopped shallots
4 cloves garlic, minced
1/4 cup dry white wine
1/4 cup chicken broth
2 tbsp dry marsala (or madeira)
1 bunch asparagus, cut to 3/4 inch pieces
1/4 - 1/2 cup chopped fresh herbs - flat-leaf parsley, tarragon, chives
1/2 cup grated parmigiano-reggiano
drizzle of white truffle oil (optional)

1. Bring to a boil a small pot, with 1 inch of boiling water. Add the asparagus for thirty seconds, only to blanch it briefly. Remove into a strainer, and briefly rinse with cold water just until cool. Set aside.
2. Cook the penne according to package directions, but more al dente than suggested (there is ample liquid in the sauce for it to absorb) Reserve 1/2 cup pasta water before draining.
3. Meanwhile, heat the butter and olive oil in a saucepan over medium-high heat. Once it is bubbling, add the mushrooms, and cook 5 minutes. Lower the heat, and add the shallots and garlic; cook 4-5 minutes until the shallots soften.
4. Add the wine, and cook until evaporated, 1-2 minutes. Add the chicken broth and cook until the mushrooms are tender and the pan is almost dry. Add the marsala, and salt.
5. Add the cooked penne, asparagus, reserved pasta water, chopped herbs, and parmigiano to the saucepan. Continue to cook until heated through, being careful not to overcook the pasta, but trying to have most of the liquid absorbed by it, 3-4 minutes (depending upon personal taste). Check for seasoning. Drizzle with white truffle oil, but truffle salt is nice too. Serve.

What wonderful spring flavors... If you wanted to, you could easily "beef" up this dish by adding grilled chicken breast to it. That would be perfect served outside with some cool white wine. Don't forget candles for your outdoor table. Oh what a lovely "date" night that would make. A crisp spring salad and perhaps a bowl of lemon sorbet with fresh berries would round off the meal nicely.

Here's to spring nights and full bellies.
- Cait

A Memory - Matt's Red Rooster Grill

My birthday is coming up - April, 17th. My dad takes me out to dinner every year, and lately it's been to rather nice restaurants. Last year he took me to a place called Matt's Red Rooster Grill. The food was amazing and the building is great... It made for a great birthday dinner.

From the restaurant's website...
"One of the most exciting culinary properties to hit Flemington, NJ Domiciled in a venerable Victorian building and lovingly restored.
Matt's Red Rooster Grill Restaurant is comprised of two floors that are tastefully adorned.
The first floor contains a bustling open kitchen with grill, and the second floor has a more serene setting."

I remember what I had for dinner that night, even though it's nearly a year later. The meal started with wine my dad brought along - I don't remember what it was, but I enjoyed it. My meal started with a trio of soups - creamy tomato, chicken tortilla, and a surprisingly delicious green lentil soup. Then I had a grilled duck breast cooked medium rare accompanied by peppery arugula and a honey balsamic dressing. My entree was lamb (I'm pretty sure it was a Colorado Rack of Lamb) and I chose a black truffle butter to go with it. Oh my was it great. I love lamb, and it's such a treat for me since I don't eat it very often - maybe only once or twice a year. The meal was topped with such a wonderful surprising treat... I shared fried banana cheesecake with my family. The waiter even put a birthday candle in it for me.

I hope I get to go back to Matt's Red Rooster Grill this year...

If you'd like to check it out (which you should if you're anywhere near Flemington, New Jersey) here's the information you need.

Matt's Red Rooster Grill
http://www.mattsredroostergrill.com/
22 Bloomfield Avenue,
Flemington, NJ 08822
908-788-7050
OPEN-
Tuesday-Friday: 5:30pm-close
Saturday: 5:00pm-close
Sunday: 5:00pm-8pm

Here's to spending birthdays in great places with great people.

- Cait

Spotting Dinner - Seared Scallops with Grilled Onion

So far I've taken you on a lovely little bit of food heaven today... A filling egg and bacon breakfast tart, a warming bean and ham stew... I went TasteSpotting again to find something for dinner. I love sea scallops and when I found brooklynfarmhouse's seared scallops with grilled sweet onion I knew that would have to be it! The recipe is for two servings of three scallops each, so for a dinner sized portion you'd probably want to double the recipe itself. The scallops served with a nice salad and some fresh baked bread or rolls would make for a nice rounded meal.

Photo from Brooklyn Farmhouse

Seared Scallops with Grilled Sweet Onion, Red Pepper Coulis, and Arugula Flowers
via Brooklyn Farmhouse

Ingredients:

For the red pepper coulis:

3 tablespoons extra virgin olive oil
1 red bell pepper, cored and seeded, chopped roughly into 2-inch pieces
Kosher salt
Cayenne pepper
1 clove garlic, peeled and smashed with the side of your knife
1/4 cup water
1 tablespoon heavy cream (optional)
Lemon juice (optional)

For the grilled sweet onion:

1 large sweet white onion (such as Vidalia, Maui, or other sweet variety), sliced into 3/4-inch thick rounds
2 teaspoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the seared scallops:

1 tablespoon grapeseed or canola oil
6 medium sea scallops, adductor muscles removed
Kosher salt and freshly ground pepper

For the garnish:

1/4 cup microgreens
Handful of arugula flowers or other small, edible flower

Special Equipment: Food processor, grill pan

Procedure:

For the red pepper coulis:

1. Heat the olive oil over medium heat in a small, heavy saucepan. Add the bell pepper, a generous pinch of salt, and a tiny pinch of cayenne. Sweat the pepper (cook without browning) for 3-4 minutes, or until the pepper is slightly soft. Add the garlic and cook an additional 2-3 minutes. (Turn down the heat if the pepper or garlic starts to even remotely brown.)
2. Add the water and turn down the heat to medium-low. Cover the pot with the lid slightly ajar and cook until the pepper pieces are soft and most of the water has evaporated, about 15 minutes.
3. Carefully add the contents of the pot to the food processor and process until smooth. Add the heavy cream and pulse to evenly distribute.
4. Taste and season with additional salt and a few drops of lemon juice, if necessary.
5. For a very smooth coulis, force the mixture through a fine-mesh sieve, discarding the solids.
6. Keep the red pepper coulis warm.

For the grilled sweet onion:

1. Preheat the oven to 300ºF.
2. Heat your grill pan (or grill, if you should be so lucky) over high heat.
3. Season the onion slices generously with salt and pepper. Oil them lightly with the olive oil.
4. Grill the onions over high heat until grill marks form and the onions have softened, 5-6 minutes per side. Taking care to keep all of the rings intact (you want a solid bed for your scallops), transfer the onion slices to a small baking sheet and keep warm in the oven.

For the seared scallops:

1. Generously season the scallops with salt and freshly ground pepper.
2. In a medium, heavy saute pan, heat the oil over high heat until very hot, but not smoking.
3. Add the scallops. Sear (without moving) on one side until golden brown, about 1 minute to 1 1/2 minutes per side (this will depend on how large your scallops are). Flip the scallops and cook on the second side for another minute.
4. Remove from heat to a warm plate. Tent with foil to keep warm.

To serve:

1. Place a warm grilled onion slice on a small plate. Spoon the red pepper coulis around the onion slice (or transfer the coulis to a squeeze bottle and decoratively squeeze the coulis around the onion slice).
2. Top the onion slice with 3 seared scallops. Top the scallops with a handful of microgreens. Scatter arugula flowers on top of the microgreens.
3. Repeat with remaining ingredients.

Serves 2.

I'm going to have to make this recipe... It's beautiful and seems like it would taste amazing. Or perhaps since my birthday is coming up, someone could perhaps give cooking this for me a try.

Here's to making someone happy and making sure they have a full belly.

- Cait

Plate Planning

My friend Patty likes to blog... and it turns out that she wrote a little bit about me. Her blog is called Colored Sprinkles and the bit about me can be found in her newest post. Patty lives in New York... In Oyster Bay to be exact and works in Soho. So, if you're in the Long Island area, her blog is worth a read. She writes about things she's up to, so you can learn about some different things to do and places to go.

I started working on a list of things I want to post about like "sherbet vs. sorbet', possibly "breakfast, lunch, and dinner" posts utilizing TasteSpotting (a great cooking inspiration), along with posts about what I'm cooking/have cooked, restaurants, and a bunch of other things. It's going to take hours to edit all of the food photographs I have and I want to go out on a nice day to take some pictures of the towns I love eating in around here. I also want to get some of the local farms and farm shops and farmers markets. There's a big farmers market that happens in Doylestown every week, and one in New Hope. I'm not sure if they are still going on now since the weather isn't great and spring is just rolling in - or if they are year round rain or shine kind of things. I need to do some research about that.

Here's to warm ovens and full bellies.

- Cait