AUGUST GARDEN SUPPER ~ PAN SEARED SCALLOPS with LEMON CAPER SAUCE over SIMPLE GARLIC LEMON ZOODLES

"There shall be eternal summer in the grateful heart." — Celia Thaxter

PAN SEARED SCALLOPS with LEMON CAPER SAUCE  

1  lb large wild scallops

sea salt

3  Tbsp. extra-virgin olive oil

1  Tbsp. unsalted butter

1  Tbsp. minced garlic

1/2  cup white wine or vermouth

1  cup chicken broth

zest and juice of large lemon

2  Tbsp. rinsed capers

1  Tbsp. Dijon mustard

freshly ground black pepper 

freshly chopped parsley for garnish 

• Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking.
• Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan.
• Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-3 1/2 minutes. Add butter to pan. Turn scallops over and cook using spoon to baste the scallops with the butter, tilting pan to collect butter as needed. When opaque in color and firm to touch, about 1 to 2 minutes, torn off heat and transfer to plate. Do not discard seared pan juices.
• Turn heat in pan to medium and add garlic and sauté for 1 minute until fragrant but not browned. Increase heat to Medium-high and add wine. Simmer wine, stirring as needed until wine is reduced by half, about 3 minutes. 
• Turn heat to high and add chicken stock, lemon zest, lemon juice, and capers to pan. Cook until sauce is reduced by half, about 1/2 cup, about 8-10 minutes. 
• Turn off heat and whisk in Dijon.
• Turn heat to medium and add scallops and cook until warm, about 2 minutes.  

SIMPLE GARLIC LEMON ZOODLES

4  medium spiraled zucchini

8 minced garlic cloves

4  Tbsp. extra-virgin olive oil

1 large juicy lemon plus zest

1/2  tsp. Kosher salt and freshly ground pepper to taste

• Heat olive oil in large pan and saute garlic until lightly golden. Add zoodles and lemon juice and cook over medium heat until noodles are softened, about 3-5 minutes. Gently spring in salt & pepper. 

SIMPLE ONE PLATE 'Mardi Gras' SUPPER: OVEN CEDAR PLANKED BOURBON SALMON & WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.”

~ W.C. Fields

OVEN CEDAR PLANKED BOURBON SALMON 

2  pound salmon fillet

2  Tbsp. vegetable oil

1  Tbsp. soy sauce

3  Tbsp. bourbon

1  tsp. ground ginger

1  Tbsp. brown sugar

Lemon slices

• Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
• Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. 
• Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. 
• Pour thickened glaze on cooked salmon. 
• Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.   

WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

1  large head cauliflower

4  garlic cloves

1/3  cup sour cream

3  Tbsp. unsalted butter

6  oz. grated white cheddar and some also for garnish

fresh or dried chives to taste and for garnish

coarse salt and freshly ground pepper to taste

• Place steam basket over large saucepan filled with several inches of water.
• Cut/break cauliflower into florets and rinse. Place in steamer with garlic and steam until tender, about 8-10 minutes or until soft enough to mash.
• Drain from steamer, pat dry, and place in bowl of food processor (or can use immersion blender) and puree until smooth. 
• Return to pot and add sour cream, butter, cheddar, chives, and salt & pepper. Stir until crazy and smooth.
• Correct seasoning and serve sprinkled with additional grated cheese and chives. 

Oven Cedar Planked Bourbon Salmon & 

Whipped Sour Cream White Cheddar Chive Cauliflower 

'SIMPLE ONE PLATE SUPPER' ~ SCALLOPS with FENNEL GRENOBLOISE & GINGER SCALLION NOODLES

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."

~  Jeff Smith (The Frugal Gourmet)

 SCALLOPS with FENNEL GRENOBLOISE

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine)

2  Tbsp. extra-virgin olive oil

1  lb. sea scallops

Kosher salt

Freshly ground pepper

2  Tbsp. unsalted butter

1  medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish

2  Tbsp. drained capers

2  Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving

2  Tbsp. chopped flat-leaf parsley

• In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat until golden brown on the bottom, 2 - 3 minutes. Turn scallops and cook until just opaque throughout, 2 -3 minutes longer. Transfer to a platter and keep warm.
• Melt butter in skillet. Add sliced fennel and capers and cook over hight heat, stirring, until fennel is crisp-tender and lightly golden, 2 minutes. Stir in lemon juice (zest) and parsley and season with salt & pepper.
• Spoon fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges. (Suggested pairing ... a bright Spanish white)

( Scallops with Fennel Grenobloise)

GINGER SCALLION NOODLES

( Adapted from "Momofufu" by David Chang and Peter Meehan and tasted by the Chicago Tribune )

6 oz. ramen noodles or lo mein, rice noodles, or Shanghai thick noodles (I used brown rice noodles)

6  Tbsp. Ginger Scallion Sauce (recipe follows)

1/4  cup of any/all/none of the following: sliced bamboo shoots, quick-pickled cucumbers, roasted cauliflower or any other vegetables you have on hand (I omitted the veggies since the fennel was to be 'star of the show' veggie flavor ... )

Heap drained noodles in a bowl. Spoon on ginger sauce. Add a heap or two of vegetables, if you like and serve. (2-4 servings)

Ginger Scallion Sauce

Toss together 2  1/2 cups thinly sliced scallions (white and green from 2 bunches), 1/2 cup finely chopped fresh ginger, 1/4  cup grapeseed or other neutral oil, 1 1/2 tsp. light soy sauce, 3/4 tsp. sherry vinegar (I used champagne) and 3/4 tsp kosher salt. Let rest 15 minutes. Toss again. Makes 1 1/2 cups. Keeps nicely in the fridge, ready for noodle duty. 

(Ginger Scallion Noodles)

(Scallops with Fennel Grenobloise and Ginger Scallion Noodles)

CHEERS! (RINGING IN THE NEW YEAR ~ OYSTER STEW)

"Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us." 

~ Hal Borland 

CHEERS!

OYSTER STEW

~ a 'rich' holiday tradition for Christmas or the New Year ... delicious recipe adapted from Simply Recipes, a great site and one that cooks much like I do ...

1  pint freshly shucked oysters (such as bluepoint)

5  Tbsp. unsalted butter

1/4  cup flour

2  minced celery stalks plus leaves

1  minced sweet onion

2 minced garlic cloves

1  3/4  cup milk

1/4  cup cream (or all milk if you choose but once a year the cream is good)

1/4 - 1/2 tsp. cayenne pepper (to taste)

coarse salt and freshly ground pepper to taste

1/2  cup minced fresh parsley (reserve a tad for garnish)

Crisp crumbled bacon for garnish (optional)

Oyster crackers

• Strain oyster juice thorough fine sieve. Remove grit and reserve juices. Rinse oysters under cold water and set aside.
• Melt butter in stock pot over medium heat. Add flour and stir to make a roux. Reduce heat and cook mixture, stirring often, until color of coffee-with-cream. Stir in celery, onions and garlic and cook 2-3 minutes, stirring frequently.
• Add oyster juice and any juices in reserved oyster bowl. The flour in roux will absorb liquid and turn into a paste. Slowly add milk/cream, stirring to incorporate as you pour in. Add cayenne to taste. Heat soup to steamy over low heat (below simmer) for 10-15 minutes. 
• Add oysters and cook for another 2 minutes or until edges begin to curl. 
• Season with salt, freshly ground pepper and minced parsley. (If too thick, add more milk/cream). 
• Serve garnished with fresh parsley, crisp crumbled bacon, and oyster crackers. (4-6 servings) 

DECEMBER BEAUTY (POINTSETTIA) ~ HERB CRUSTED CRANBERRY/CHERRY SALMON / ROASTED ROSEMARY POTATOES

POINTSETTIA HISTORY & LORE

The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."

HERB CRUSTED CRANBERRY/CHERRY SALMON

~ Delicious meld of herbs, tart cranberries, lemon & sweet dried cherries make this crunchy festive salmon memorable.

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1 1/2 lbs. salmon fillet

1/2 cup chopped fresh cranberries

1/4 cup chopped dried cherries (or cranberries)

1/4 cup finely chopped red onion

1 Tbsp. chopped fresh thyme or 1 tsp. dried

1 Tbsp. chopped fresh rosemary

1/2 cup panko crumbs

zest of 1 fresh lemon

3 Tbsp. melted butter

sea salt & freshly cracked pepper

• Preheat oven to 375-degrees.
• Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
• Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
• Pat mixture evenly over salmon. Drizzle with remaining butter.
• Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings) Delicious served with wedges of roasted rosemary potatoes, fingerlings, or a simple baked sweet potato.
  
  
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  ROASTED ROSEMARY POTATOES

  2 large red skin potatoes
  2 large black potatoes
  2 large sweet potatoes
  extra-virgin olive oil
  3 heaping Tbsp. chopped fresh rosemary or to taste
  coarse salt & freshly cracked pepper
  
  

  Slice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.

  
  

SEPTEMBER 'SIMPLE SUNSET SUPPER' ~ HARVEST GAZPACHO

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.”

~ G. K. Chesterton

WINE SUNSET

(Hubbard Lake, MI)

HARVEST GAZPACHO

(with or without crab)

~ Serve chilled for lunch or supper

on the remains of a warm summer day

6 plump peeled and seeded ripe tomatoes

minced clove of garlic

2 peeled and seeded cucumbers

1 chopped red onion

1 chopped sweet onion

1 coarsely chopped red pepper

1 coarsely chopped yellow or orange pepper

2 cups tomato juice

1/3 cup extra-virgin olive oil

juice of 1 fresh lemon

coarse salt & freshly ground black pepper to taste

dashes of Tabasco to taste

1/2 cup chopped fresh dill

sliced black olives to taste

1/2 lb. good lump crab

chopped fresh parsley for garnish

• Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
• Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
• Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
• Ladle into chilled bowls. Garnish with chopped fresh parsley and serve with a bottle of good Michigan wine and warm crusty bread. (6-8 servings)

Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.

"A loaf of bread, a jug of wine, and thou."

~ Omar Khayyam

OF PANSY AND PRIMROSE ...'THE PROMISE OF SPRING' ~ ORANGE-TERIYAKI SALMON / SPRING RISOTTO / SALMON CAKES with SESAME GINGER VINAIGRETTE

"The nicest thing about the promise of spring is that sooner or later she'll have to keep it."

~ Mark Beltaire

ORANGE-TERIYAKI SALMON

~ cook an extra pound and make salmon cakes the next day

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For each pound of salmon

whisk together ~

3 Tbsp. fresh orange juice

zest of 1 orange

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

1 tsp. minced garlic

2 tsp. minced fresh ginger

Preheat oven to 450º. Pour mixture over salmon and bake 13-15 minutes, depending on thickness. Do not overcook. Fish should cut easily by not flake apart.

SPRING RISOTTO

~ fresh herbs, a must

1 cup Arborio rice

1 Tbsp. extra-virgin olive oil

1 cup sliced assorted mushrooms

1/2 cup diced onion

1/2 tsp. chopped garlic

1/2 cup white wine

1 tsp. chopped shallots

1/2 cup freshly grated Parmesan cheese

2 1/2 cups of hot organic chicken or vegetable stock

2 tsp. coarse salt

2 tsp. freshly ground black pepper

1/4 cup fresh chopped savory herbs

(rosemary, thyme, parsley, or basil)

Have everything measured and ready. Heat olive oil in large pan. Saute onions, garlic and shallots until clear. Add rice and continue to saute for 1 minute. Deglaze pan with white wine an gradually start adding hot stock, a bit at a time. Stir until liquid is absorbed by rice, about 10 minutes. Add mushrooms, salt & pepper, and continue cooking, adding stock for another 10 minutes. When rice is plump and liquid absorbed, remove from heat. Stir in herbs and adjust seasoning to taste. Sprinkle with Parmesan cheese.

SALMON CAKES with SESAME GINGER VINAIGRETTE

~ great with leftover salmon (e.g. Orange-Teriyaki Salmon) or cooked special for this delicious dish

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1 pound cooked salmon

4 Tbsp. dry bread crumbs

1/4 cup mayonnaise

1 large organic egg

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 finely chopped red bell pepper

2 Tbsp. melted unsalted butter

Hungarian paprika

chopped green onions or chives

• In large bowl, gently blend salmon with bread crumbs. Set aside.
• Combine mayonnaise, egg, Dijon, red pepper and salt & white pepper. Gently mix together with salmon and refrigerate at least an hour.
• Using scoop, drop onto Pam sprayed baking sheet. Brush with melted butter. Sprinkle with chopped green onion or chives and a dusting of Hungarian paprika.
• Broil approximately 6 minutes or until golden. Serve over a bed of mixed greens, lightly dressed with Sesame Ginger Vinaigrette.

SESAME GINGER VINAIGRETTE

(From the Common Ground Cookbook)

3 Tbsp. spicy sesame oil

1 1/2 tsp. sugar

3 Tbsp. soy sauce

1 1/2 Tbsp. grated fresh ginger

3 Tbsp. rice wine vinegar

3 Tbsp. red wine vinegar

1/3 cup extra-virgin olive oil

1/2 tsp. coarse salt

1/8 tsp. white pepper

Combine ingredients. Gradually whisk in olive oil.

'RELISH SMALL PLEASURES' (FOOD & FLOWERS) ~ LINGUINI SCAMPI

"Think big thoughts but relish small pleasures."

~ H. Jackson Brown, Jr.

(Life's Little Instruction Book)

~ Alstroemeria

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LINGUINI SCAMPI

~ Lemony garlic shrimp over pasta

(adapted from Mirepoix Cooking School - Royal Oak)

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1 1/2 lbs. linguine

6 Tbsp. unsalted butter

5 Tbsp. extra-virgin olive oil

9 cloves chopped garlic

2 lbs. large peeled and deveined shrimp

2 tsp. fresh thyme

freshly ground pepper to taste

Lawry's Seasoned Pepper to taste

3/4 cup chopped fresh parsley

zest and juice of 1 lemon (about 1/4 cup)

1/2 tsp red pepper flakes

fresh chopped thyme and parsley

freshly grated Parmesan

• Follow instructions and cook pasta 'al dente' in large pot of boiling salted water.
• In large pan, melt butter with olive oil. Add garlic and saute for 1 minute; do not let it brown.
• Add shrimp, season with thyme, black pepper and Lawry's Seasoned pepper. Saute until shrimp just turn pink, about 5 minutes.
• Remove from heat. Add parsley, lemon zest and juice, and red pepper flakes. Toss to combine.
• When pasta is done, drain. Toss with shrimp mixture and transfer to large bowl. Top with chopped fresh thyme and parsley. Serve with lemon wedges, freshly grated Parmesan cheese, if desired, and a crusty loaf of bread. (6 generous servings)

IRISH SEAFOOD FEAST ~ MUSSELS in GARLIC & GUINNESS / LEMON PESTO SALMON

"May your thoughts be as glad as the shamrocks,

may your heart be as light as a song,

may each day bring you bright, happy hours

that stay with you all the year long."

~ Irish Blessing

MUSSELS IN GARLIC & GUINNESS
~ from the Irish Pub Cookbook
"The Brazen Head ... in Dublin, has been trading for 800 year ... reputed to be not only the oldest pub in Dublin, but also one of the oldest in all of Ireland ....These mussels, steamed in garlic and Guinness are one of the pub's most popular starters."

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2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
1 minced shallot
3 cloves minced garlic
1 Tbsp. minced fresh flat-leaf parsley, plus more for garnish
1 1/2 tsp. minced fresh thyme
1/2 cup Guinness
1/2 cup half & half
2 Tbsp. unsalted Kerrygold Irish butter
Lemon wedges for serving
French bread for sopping

• Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6-8 minutes, or until mussels open. Discard any that do not open.
• To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley & serve with a wedge of lemon and slices of bread to sop up the juice.

LEMON PESTO SALMON
~ until fresh basil is readily available, a good brand of store bought pesto (like Kirkland from Costco) is fine

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1 large salmon fillet or 4 (6-oz) smaller fillets
juice of 1 lemon & zest
1 clove minced garlic
freshly cracked pepper
1/4 -1/2 cup pesto
1/4 cup toasted pine nuts

Rinse and pat salmon dry. Rub with lemon juice and minced garlic. Sprinkle with cracked pepper and lemon zest. Spread evenly with pesto and bake in preheated 450-oven for 13-15 minutes. Remove from oven and sprinkle with toasted pine nuts. Delicious served with oven roasted red skin potatoes.

PRIMROSE ... A PROMISE OF SPRING ~ MUSSEL and CORN CHOWDER / MICHIGAN CHERRY MUFFINS

"Winter is on my head,

but eternal spring is in my heart."

~ Victor Hugo

Primrose

(February Flower of the Month)

The American Primrose Society

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MUSSEL and CORN CHOWDER

~ A treasured recipe from chef Milos Cihelka (The Golden Mushroom)

18 mussels

1/2 cup white wine

few parsley stems

15 cruised peppercorns

1/2 sprig thyme

4 minced shallots

1 crushed garlic clove

3 ears of corn, kernels cut off, set aside

1/3 cup sliced leeks

1/3 cup diced carrot

1/3 cup diced onion

3 Tbsp. unsalted butter

2 Tbsp. flour

1 cup chicken broth

mussel juice

salt & pepper to taste

1 cup heavy cream

2 Tbsp. chopped chives

• Soak mussels in cold water for 1 hour, drain and rinse in fresh water.
• In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves.
• In heavy saucepan, melt butter, add vegetables and saute until transparent; dust with flour, stir for 2 minutes, add broth and mussel juice, bring to a simmer and cook for 15 minutes. Remove from heat, place in blender and puree.
• Put back on heat, add corn and bring to a boil; add cream and mussels, reheat. Sprinkle with chives before serving. (6 servings)

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MICHIGAN CHERRY MUFFINS

~ Old favorite clipped from Detroit Free Press

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

2/3 cup sugar

1 beaten egg

1/3 cup melted butter cooled to room temperature

1/2 cup sour cream

1/2 cup milk

2 tsp. grated lemon peel

1 1/2 cups pitted and halved Michigan cherries

(or defrosted and drained frozen)

• Preheat oven to 400-degrees. Spray muffin cups with non-stick vegetable spray.
• In medium bowl, sift together flour, baking powder, salt and sugar. In second medium bowl, stir together egg, butter, sour cream and milk. Mix wet and dry ingredients until just moistened. Fold cherries into batter. Fill muffin tins.
• Bake 20-25 minutes. (10-12 muffins)