Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

We really liked Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley. It was delicious with a hint of spice. Easy to make. You should try it!

Tom our neighbor had given us Pomegranates from his tree (Actually a bush I think). It is easy to remove the seeds if you break them in pieces and then place them in a deep bowl of water. The seeds will sink to the bottom and the paper like filaments will float to the top. Use a strainer to clear the water of the filaments, the pour the remaining water with the seeds through a clean strainer and you will have the seeds without spritzing all over the kitchen! They will last for about a week in the refrigerator. Another neighbor had given us Persimmons from her tree, so we were able to make a great salad with the addition of Arugula and Balsamic Vinegar. Lucky us for having good neighbors!

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

Martha Stewart

This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.

 

Ingredients

 

Coarse salt 

1       pound linguine or spaghetti 

5       tablespoons olive oil 

4       garlic cloves, thinly sliced 

½      teaspoon crushed red-pepper flakes 

1       pound bay or sea scallops, tough muscles removed 

1       pint container ripe grape tomatoes 

Freshly ground black pepper 

2     tablespoons chopped fresh flat-leaf parsley, plus more for garnish 

1     tablespoon unsalted butter 

 

Directions

 

1.    Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.

2.    Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside

3.    Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.

4.    Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

Skillet Shrimp Scampi with Orzo and Tomatoes

We liked Skillet Shrimp Scampi with Orzo and Tomatoes. It had a nice kick to it and the sauce was well absorbed in the Orzo. This is a recipe we will make again. You should try it. Fast and tasty!

Skillet Shrimp Scampi with Orzo and Tomatoes

Dinner in One

 

If you're a fan of the buttery, garlicky, wine-soaked flavors of shrimp scampi, you'll love this one-pot version, in which orzo soaks up all that glorious sauce. The orzo gets very creamy as it cooks, almost like risotto but with the rich, familiar flavor of pasta. 

 

SERVES 2 OR 3

2          tablespoons unsalted butter

2          tablespoons extra-virgin olive oil, plus more for serving

4          garlic cloves, finely grated or minced

½         cup dry white wine or stock

1-3/4   tealsoons kosher salt, divided

½         teaspoon freshly ground black pepper

⅛        teaspoon crushed red pepper flakes, plus more for serving

1               pound large or extra-large shrimp, peeled and deveined

1          cup orzo

1          cup halved cherry tomatoes

½         cup chopped fresh parsley leaves and tender stems

1          lemon, halved

Flaky sea salt, for serving

 

1.             In a large sauté pan or skillet, melt the butter with the oil over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, 1 teaspoon of the kosher salt, the black pepper, and red pepper flakes, and bring to a simmer. Let the wine reduce by half, about 2 minutes.

2.             Add the shrimp and sauté until they just turn pink, 2 to 4 minutes, depending upon their size. Using a slotted spoon, transfer the shrimp to a plate and tent with foil keep it warm.

3.             Add 2 cups of water to the skillet and bring to a simmer. Stir in the orzo and 1 teaspoon of the kosher salt. Cover the pan and let the orzo simmer over medium-low heat until it is just tender and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. If the pan dries out toward the end, add a little more water.

4.             Return the shrimp to the pan, along with the tomatoes and the remaining ¼ teaspoon kosher salt and cook for 2 minutes. Stir in the parsley and then squeeze in the juice from half the lemon, gently tossing to combine. Cut the remaining lemon half into wedges for serving.

5.             Serve the orzo sprinkled with flaky sea salt and more red pepper flakes, if you like, and drizzled with a little oil, with the lemon wedges on the side.

Cumin-y Chicken and Rice with Peppers and Peas

We liked this Cumin-y Chicken and Rice with Peppers and Peas. When we reheated in a cast iron pan in created a crust like a Paella. It is good. We started with a White Nectarine and Speck Salad.

Cumin-y Chicken and Rice with Peppers and Peas

SERVES 4

Dinner in One 

3        tablespoons extra-virgin olive oil, divided, plus more as needed

2        fat garlic cloves, grated or minced

2        teaspoons ground cumin

2¼     teaspoons kosher salt, divided, plus more to taste

1½     pounds boneless, skinless chicken (either breasts or thighs) 1       medium red onion, diced

2        teaspoons tomato paste

½       teaspoon dried oregano

1½     cups long-grain white rice, rinsed

2½     cups chicken stock, 

2        bay leaves

½       cup frozen peas, thawed

½       cup roasted red peppers, drained and chopped

1        cup fresh cilantro leaves and tender stems, coarsely Chopped

3        scallions, thinly sliced

Lime wedges, for serving

A nod to Cuban chicken and rice, this heady, spicy dish calls for boneless thighs or breasts instead of the usual bone- in pieces, making it weeknight-fast yet thoroughly savory. When serving this, don't forget to dig down and scoop up some of the crunchy browned rice sticking to the bottom of the pan. It's my favorite part.

1.    In a large bowl, combine 1 tablespoon of the oil, the garlic, cumin, and 1½ teaspoons of the salt. Add the chicken, rubbing the paste all over it, and let it sit for 10 to 30 minutes at room temperature (use this time to gather the other ingredients).

2.    In a 5- or 6-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Arrange the chicken in a single laver and cook until lightly browned, about 2 minutes on each side Transfer the pieces to a plate as they brown.

3.    Stir in the onion and remaining ¾ teaspoon salt. Cook until lightly browned, stirring occasionally, about 5 minutes, scraping up any browned bits on the bottom of the pot. (Reduce the heat if the oil starts to burn.) Stir in the tomato paste and oregano and cook another 30 seconds.

4.    Add more oil if the pot looks dry, then stir in the rice and toss to coat the rice with oil. Add the stock and bay leaves, cover the pot, and bring the liquid to a boil. Reduce the heat to low and simmer for 5 minutes.

5.    Return the chicken and any juices accumulated on the plate to the pot. Cover again and simmer on low until the rice and chicken are cooked through, 17 to 20 minutes.

6.    Transfer the chicken to a cutting board and tent with foil to keep it warm. Taste the rice and add a little more salt, if needed. Remove the bay leaves, then stir the peas and peppers into the rice, fluffing it as you stir. Cover and let sit for 5 minutes.

7.    Slice the chicken and serve it with the rice (scraping it up to get at the yummy browned bits sticking to the bottom of the pan), topped with cilantro and scallions and a generous squeeze of lime juice.

Skillet Chicken with Mushrooms and Caramelized Onions

 

Skillet Chicken with Mushrooms and Caramelized Onions was a strange presentation. To us it did NOT remind us of "a rich French Onion Soup". The ingredients are there but half the joy of a French Onion Soup is the bubbling Cheese on top! I don't think we will make this again.

Skillet Chicken with Mushrooms and Caramelized Onions

New York Times

 

This comforting one-pot dinner is reminiscent of a rich French onion soup, with less rich, heavy ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything straight directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

 

Ingredients

 

5       tablespoons olive oil

2       tablespoons plus 2 teaspoons sherry vinegar

2       teaspoons honey

1       teaspoon Dijon mustard

¼      teaspoon red-pepper flakes

Kosher salt and black pepper

1½    pounds boneless, skinless chicken thighs, cut into 3-inch pieces

2       medium yellow onions, thinly sliced (about 4 cups)

¾      pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)

½      cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped

¼      cup grated Parmesan or pecorino (optional)

Bread or cooked pasta, for serving

 

Preparation

 

1.            In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.

2.            Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1½ to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look overcrowded and that’s OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so

3.            Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)

4.            Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.

5.            Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

 

 

Steak and Best Potatoes

Not much to add to a perfect Steak served with Nancy Silverton's great Potato recipe. We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe. You will never make regular Baked Potatoes again if you follow her recipe. You can find the recipe on our blog of Feb 8 2022, click the date to get the recipe. We serve the Steak with Arugula and a drizzle of Balsamic Vinegar.

Herb-Marinated Swordfish

We liked this recipe for Herb-Marinated Swordfish. The combination with the Pasta was perfect! We would definitely make it again. We started with a Tomato, Burrata and Pesto Salad.

Herb-Marinated Swordfish

New York Times

Swordfish steaks are meaty in texture yet delicate in flavor and best when cooked to medium, so that the flesh is firm but still juicy. (Like many proteins, it can get tough if overcooked.) Rather than marinating in advance, here the fish is marinated after cooking: Cooked in a skillet until golden, the steaks are then left to soak up a piquant pan sauce while warm. The sauce imparts the punchy flavors of briny capers and citrus, while the olive oil keeps the steaks moist. Serve with a simple salad or with crusty bread for sopping up the juices.

 

Ingredients

 

¾      cup extra-virgin olive oil

1½    pounds (1-inch-thick) swordfish steaks (about 3 or 4)

Salt

3       tablespoons drained capers, plus 1 tablespoon caper brine

2       tablespoons lemon juice, plus wedges for serving

1       teaspoon freshly ground black pepper

¼      cup coarsely chopped parsley

¼      cup chopped chives

Crusty bread, for serving

 

Preparation

 

1.    Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.

2.    To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.

3.    Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.

 

 

Sobremsa

Our friends Tom, Miguel and Robert joined us for dinner. It was a beautiful warm night and we ate outside. We talked and talked after dinner invoking a beautiful Spanish word: sobremesa: "It literally translates to 'over table,' and it refers to the time that people spend chatting and enjoying each other at the table once they have finished a meal". It was a wonderful night.

This is a great Thai Melon Salad from the City Cuisine Cookbook by Feniger and Milliken. Everyone really liked the salad. We left out the dried shrimp. It turned out that our chilies weren’t as hot as we expected, so try the chilies as you cook. They all vary in hotness. You can find the recipe on our blog of: August 12, 2012. Click the date to get the recipe.

We served Sautéed Salmon and Umami Garlic Noodles. The Garlic Noodles are always a hit. The recipe can be found on our blog of: April 14, 2019. Click the date to get the recipe.

Stone Fruit Caprese

 

Stone Fruit Caprese is a good summer Salad, we used White Nectarines. We would make it again.

Stone Fruit Caprese

New York Times

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

 

Ingredients

Yield: 4 to 6 servings

 

2        pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)

1        tablespoon lemon juice, plus more as needed

2        teaspoons granulated sugar, plus more as needed

Flaky sea salt

8        ounces fresh mozzarella, at room temperature

About 20 basil or mint leaves, or a combination, torn if large

2        tablespoons extra-virgin olive oil, plus more as needed

Freshly ground black pepper

 

Preparation

1.            Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and ½ teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright — like the greatest stone fruit you’ve eaten.

2.            Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt and serve.