We’re Cooking: Spiced Scallops on Vegetable Ribbons with Ginger and Wasabi

We had some friends over for Mom’s Day to celebrate the joy of being a mother to both furry children, like my sweet Yoda man, and the human ones.  We did a family style main course of beautiful roasted lamb chops on herbed couscous and a big salad of heirloom tomatoes, feta, cucumbers and olives. Delicious!

I wanted to do something somewhat special for a first course and found inspiration in the aisle of my local Central Market with gorgeous radishes, beautiful fennel bulbs and zucchini, and jumbo 10 count sea scallops on sale.  Add in fresh garlic, ginger, wasabi, lemon and a ton of fresh herbs and you have a starter almost as beautiful as the pink roses Gary and Yoda gave me for Mama’s Day.

Recipe:

Seared Spiced Scallops on Vegetable Ribbons with Ginger and Wasabi
Ingredients:
1 pound jumbo sea scallops (10 count/pound)
Gram Masala spice
salt and pepper
1/3 cup + 1 tablespoon good extra virgin olive oil (very fresh)
juice and zest of 1 lemon
2 tablespoons Champagne vinegar
1 tablespoon freshly minced ginger
1 garlic clove, minced
1-2 teaspoons wasabi paste (to your taste)
1/2 teaspoon fresh chopped dill
1/2 teaspoon fresh chopped tarragon
1 teaspoon fresh chopped mint
1 teaspoon fresh chopped basil
2 carrots, peeled and tops and ends removed
1 zucchini squash, top and end removed
1 fennel bulb, top and end removed (reserve the frawns for garnish)
6 or 7 large radishes, ends and tops removed
1 avocado

We’re Cooking: White Beans with Roasted Garlic, Rosemary and Olive Oil

When I was in South Africa last year I had a dish of white beans cooked with rosemary and very fresh olive oil.  I am not sure if it was an authentic South African dish, but it was simply one of the best things I have ever had and I have been trying to replicate it since I got back.  The key, as I have found after trying and trying, is to just accept that this is a dish that is going to be soaked in really good olive oil, so I had to give up on trying to make it low-fat and embrace the “all things in moderation” motto and acknowledge that at least I was using a good fat. The use of rosemary olive oil really brings out the rosemary flavor, and don’t be shy with the salt either, you want the beans to have lots of flavor.

Recipe:

White Beans with Rosemary, Roasted Garlic and Olive Oil
Ingredients:
1 16 oz package of white navy beans
1 large white onion, chopped
5 whole cloves garlic
3 carrots, peeled and chopped
3 stems fresh rosemary, about 6 inches long each – chop one of the stems finely
2 bay leaves
2 teaspoons red pepper flakes (or to your taste)
2 tablespoons fresh parsley, chopped
1 teaspoon paprika
2 cups good veggie stock
1/2 cup rosemary olive oil (we love the one from St. Helena Olive Oil Company in Napa)
1/4-1/2 cup regular extra virgin, very fresh olive oil + 2 tablespoons, divided
1/4 cup champagne vinegar (again, we use one from St. Helena Olive Oil Company)
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
Salt and pepper

We’re Cooking: Dijon Mustard – Two Ways

Dijon Mustard is really the ultimate condiment – it has zero fat, few calories and yet will add an incredible pop of flavor to anything it is paired with, especially when used as a base for marinating chicken, pork, salmon, ribs as the mustard develops sweet undertones when cooked.  I have made herb and mustard crusted salmon for years as it is one of the easiest go to meals that always seems to please, also taking the time to marinate the fish for a few hours in a mix of lemon juice and white wine, making sure it stays very moist when roasted and only cooking it until it had reached about Medium.  We did a bacon wrapped mustard roasted pork tenderloin the other evening as well.  A new idea for me which really stemmed out simply raiding the pantry to see what I could find.  Bacon, always a pleaser in any crowd; a beautiful lean pork tenderloin; garlic and herbs and the perfect base to tie it all together, mustard.  Delicious!

Recipes:

Bacon Wrapped, Mustard Glazed Pork Tenderloin
Ingredients:
1 1/2 pound pork tenderloin, trimmed of all excess fat
3-4 tablespoons Dijon mustard (enough to cover completely)
6 slices applewood smoked bacon
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh parsley, chopped
1 teaspoon red pepper flakes
Salt and pepper
2 tablespoons olive oil

We’re Cooking: Sweet Spring Pea Custard with Mint and Chive Flowers

With the beauty of spring in the air I continue to be inspired by Mother Nature’s bounty, especially beautiful spring peas, spring onions and baby herbs starting to grow.  Last year we planted big buckets of herbs in our backyard and happily had some of them flourish, some unfortunately didn’t fare as well in the heat.  Luckily, we left the planters untouched throughout our mild winter and are now benefiting from mint, thyme, rosemary and chives that seem to be thriving with the help of our April showers.  This fresh and healthy side dish pops with the help of a bunch of fresh mint, cilantro, spring onions and a sprinkle of snipped chives, and beautiful chive flowers on top.

Recipe:

Sweet Spring Pea Custard with Mint and Chive Flowers
Ingredients:
2 cups shelled spring peas (if you can’t find fresh, frozen will work, just make sure they are baby peas)
1 spring onion, top and end snipped and chopped
2 tablespoons fresh mint, roughly chopped
2 tablespoons fresh cilantro, roughly chopped
2 cloves garlic, rough chopped
1 tablespoon wasabi paste
2 teaspoons lemon juice
3 large eggs
1 1/2 cups milk (whatever you like, whole will be creamier but 2% will work as well)
salt and pepper
Butter

We’re Cooking: Coconut Carrot Ginger soup with Ginger Lump Crab Meat and Cilantro Oil

I continue tweaking and reinventing the carrot ginger soup I made for the first time a few months ago, adding new layers of flavor with the addition of fennel, leeks, a punch of wasabi, marrying well with the spicy ginger and fresh carrot flavor. When we cooked dinner with Chef Darren McGrady a few weeks ago we had made a gorgeous green fresh pea soup which he added a mound of gingered lump crab meat to it.  Taking inspiration from Chef Darren, I did this Coconut Carrot Ginger soup, topped with lump crab meat and garnished with a swoop of cilantro oil, as the starter for a 10 person dinner the other evening. It was as vibrant and appetizing visually as it was to eat. The simple addition of lite coconut milk with the carrots, fennel, garlic and ginger created a distinct Asian flavor for  the soup, which then enhanced the flavors of the crab gently folded together with freshly grated ginger, lime and cilantro.  A delicious pairing of Pinot Gris from King Estate elevated the citrus, spice and herb flavors in the dish, while marrying well with the fresh shellfish.

Recipe:

Coconut Carrot Ginger soup with Fresh Ginger Lump Crab Meat and Cilantro Oil
Ingredients:
For the soup -
1 1/2 tablespoons grapeseed oil
10 large carrots, peeled, tips removed and chopped
1 large fennel bulb, chopped
1 large red onion, chopped
2 jalapeno peppers, stemmed and seeded, chopped
4 garlic cloves, chopped
1 4 inch piece ginger, peeled and chopped
2 cups carrot juice
3 cups vegetable stock (you can use chicken stock, but the pure veggie taste will be masked a bit with a chicken undertone)
Juice and zest of 1 lime
1 tablespoon tomato paste
1 can coconut milk, we used “lite”
2 tablespoons fresh cilantro, chopped
1 tablespoon chopped fresh basil
Salt and pepper

For the crab -
1/2 pound lump crab meat, picked through for shells
1 1/2 tablespoons fresh ginger, grated very fine
Juice and zest of 2 limes
1/4 cup white wine
1 tablespoon chopped fresh cilantro
Salt and pepper