The Husband and I weren’t that creative – we went to a party dressed as Carl Spackler and Danny Noonan.  I was definitely more comfortable as a caddy this year … last year I wore a ridiculous St. Pauli Girl dress that garnered far more attention than I wanted, if you know what I mean.  Let’s just say, there’s something to be said for jeans and sneakers, ahem.

Next topic.

I first made this dish about a month ago and everyone here loved it – except for the mushrooms.  At the end of dinner, the rims of three pasta bowls were lined with uneaten criminis.  Which is why the photo above doesn’t show any fungi!  But I’m giving you the recipe as originally written – obviously, add in the mushrooms if you like.  I like. 

And by the way, anyone who tries to tell you that Viactiv Calcium Chews are a good substitute for Halloween candy is trying to sell you a bill of goods.

RAVIOLI WITH SUN DRIED TOMATO CREAM SAUCE
Serves:  4
Source:  myrecipes.com

18 oz. cheese ravioli (Buitoni Pastas are on sale)
2 t. olive oil
1 – 8 oz. package crimini mushrooms, quartered
1/2 c. diced yellow onion
1/2 t. flour
1/2 c. plus 2 T. half and half
2 T. sun dried tomato pesto (I used Classico)
1/4 t. salt
1/4 t. black pepper
1/4 c. grated Asiago cheese
Fresh basil leaves (optional)

Cook ravioli according to package directions.

While ravioli cooks, heat oil in a large nonstick skillet over medium high heat.  Add mushrooms and onion; saute 3 to 4 minutes or until liquid has been released from the mushrooms and they are nicely browned.  Combine flour and next 4 ingredients in a small bowl, stirring until smooth.  Add to pan, stirring well.  Cook over medium low heat 2 minutes or until mixture thickens slightly.

Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon sauce evenly over ravioli.  Sprinkle cheese evenly over each serving; garnish with basil if desired.

CALORIES:  306; FAT: 9g; PROTEIN: 13.8g; CARB: 41.5g; FIBER: 3.1g

Christmas has nothing to do with this dinner.  But just like the Holidays, it’ll put you in a good mood!  Lots of the ingredients are sale, and the whole dinner will be on your table in about 30 minutes….and to that I say,  winner winner chicken dinner. 

QUICK CHICKEN POMODORO
Serves: 4-5
Source:  cookscountry.com

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and black pepper
3 tablespoons olive oil, divided
1 medium onion, finely diced (Mayan Sweet Onions are on sale this week, 10/26/11 – 11/1/11)
4 cloves minced garlic
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can petite diced tomatoes with juices (28 oz. cans Cento Tomatoes are on sale this week, 10/26/11 – 11/1/11; use the other half can for something else)
1/3 cup heavy cream
1/4 cup fresh chopped basil, plus additional sprigs for garnishing if desired (Living Basil is on sale this week, 10/26/11 – 11/1/11)

Freshly cooked pasta of your choice (I used angel hair), or rice, or even wilted fresh spinach would be good here

Grated Parmesan cheese for serving, optional (BelGioioso Cheese Cups are on sale this week, 10/26/11 – 11/1/11)

Pat chicken breasts dry and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken (undisturbed) for about 3 minutes per side, until golden brown (it may be necessary to do this in batches; you don’t want to crowd your pan).  Remove chicken to a plate.  Repeat with remaining chicken breasts if needed.

Heat remaining oil in skillet and saute diced onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes. Cook and stir until fragrant, about 30 seconds. Stir in tomatoes with juices and cream and bring to a boil. Return chicken and any accumulated juices to the skillet. Lower heat to a simmer and cover skillet; simmer until chicken is cooked through, about 10 minutes (depending on size of chicken breasts).

Place hot cooked pasta on a shallow serving platter and top with chicken breasts.  Tent with foil to keep warm.

Continue to simmer sauce, uncovered, until slightly thickened, 3-5 minutes.  Remove from heat.  If using fresh basil, add it to skillet now; season sauce with salt and pepper. Pour sauce over chicken and pasta.  Garnish platter with fresh basil sprigs if desired.  Serve, passing grated Parmesan at the table if desired.

As I mentioned yesterday, I’m cooking my way through the October issue of Cooking Light - and last night we had this chili-corn chip “pie” thingy.  I’m not sure why they called it a ‘pie’, it’s nothing like a pie at all…kinda weird.  What it’s supposed to be is a healthier version of a “walking taco” – which is (for those who are a long time removed from the grade school hot lunch program), a meaty chili mixture spooned inside a mini bag of Fritos, then topped with cheese and sour cream and smushed around and eaten out of the bag with a plastic sp’ork.  Doesn’t that sound absolutely scrumptious?!  There’s some high falutin’ cuisine at your neighborhood elementary school, I’ll tell you what.

Anyway, I served this in shallow soup bowls and set out a big tray of toppings:  diced roma tomatoes, sliced scallions and olives, sour cream, shredded cheese, and of course the FRITOS.  For five of us, I used nearly two pounds of ground sirloin, doubled the onion, tomato paste and spices, but used only one can of diced tomatoes.  I also used chicken broth instead of beef, because I had it on hand.  I was shooting for leftovers, but what you see in the picture is all that was left!

Have a great week. 

CHILI-CORN CHIP PIE
Serves:  4 
Source:  Cooking Light Magazine, October 2011 issue.  p. 112, recipe by David Bonom and Julianna Grimes.

Cooking spray
1 lb. ground sirloin (**see note**)
1 1/4 c. chopped yellow onion
6 cloves garlic, minced
1/2 t. ground cumin
1/2 t. ground red pepper
1/8 t. kosher salt
1 T. tomato paste
1 c. beef broth
1/3 c. water
1 10 oz. can diced tomatoes with green chiles, undrained
1 hefty pinch of chopped cilantro (optional)

4 oz. Fritos
1/3 c. shredded cheddar cheese (Sargento Shredded Cheeses are on sale)
1/4 c. fat free sour cream
1/2 c. diagonally sliced scallion tops
1 can sliced black olives, drained (optional)
1 large roma tomato, diced (optional)

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add beef to pan; saute 5 minmutes, stirring to crumble.  Remove beef and drain well.  Wipe pan clean with paper towels.  Add onion to pan; saute 4 minutes, stirring occasionally.  Add garlic; saute 1 minute, stirring constantly.  Stir in beef, cumin, pepper, and salt.  Stir in tomato paste; cook 1 minute, stirring occasionally.  Add broth, water, tomatoes with juices, and cilantro (if using); bring to a boil.  Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally.  Remove from heat.

Place 1 ounce of chips(**)  in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, a sprinkle of scallions, tomatoes and olives (if desired).

**NOTES:  It’s worth noting that if you care more about saving cash and less about saving calories, SENDIK’S GROUND CHUCK is on sale every Wednesday for $1.49 a pound!  That’s a deal!!    And just a side note for anyone who IS counting calories, “one ounce of Fritos” is 32 FRITOS.  I know this because I personally weighed them out on my handy kitchen scale.    No need to thank me, I live for this stuff.

I love the idea of serving little fish cakes instead of fish fillets.  It kind of disguises the fact that fish is in fact being served, especially when there are picky kids around the dinner table.  I’ll say this as well:  this cod is mild as can be and didn’t smell ’fishy’ in the slightest.

What’s interesting about these cakes:  they’re bound together with mashed up Yukon Gold potato instead of your usual breadcrumbs, which also makes them more palatable to finicky little people.  The fresh tomato sauce is quite delicious – and don’t be frightened off by the ‘spicy’ part.  I used a fresh jalapeno (seeds and ribs removed) and my sauce wasn’t spicy at all.

Hope you like them!

POLENTA CRUSTED FISH CAKES WITH SPICY TOMATO SAUCE
Serves:  4
Source:  Food & Wine Magazine, May 2011.  p. 107.  Recipe by Yotam Ottolenghi

SAUCE
1 T. olive oil
6 cloves garlic, minced
1 large jalapeno pepper, seeds and ribs removed, minced
4 large plum tomatoes, chopped
1 T. tomato paste
1/3 c. water
1 T. chopped fresh parsley
1 T. chopped fresh cilantro
Kosher salt to taste

FISH CAKES
3/4 lb. Yukon Gold potatoes, peeled and cut into 1″ cubes (for me this was 2 medium potatoes)
1/4 c. instant polenta (find this on the top shelf above the dried pastas)
1 1/2 lbs. skinless cod fillets, cut into 1″ chunks (Sendiks Cod Fillets are on sale)
4 cloves garlic, minced
2 T. chopped fresh parsley
2 T. chopped fresh cilantro
2 t. kosher salt
1 1/2 t. cumin
1 large egg, beaten
1/2 t. crushed red pepper flakes

2 T. canola oil

Prepare the sauce:  in a large skillet, heat the olive oil.  Add the garlic and the jalapeno and cook over moderately low heat until fragrant, about 3 minutes.  Add the tomatoes and cook over moderate heat until the tomatoes break down and the sauce thickens, about 10 – 12 minutes (I let mine go 20 for a thicker sauce).  Stir in the tomato paste and water and simmer for 2 minutes longer.  Add the herbs and season with kosher salt.

Meanwhile, prepare the fish cakes:  In a saucepan, cover the potatoes with water and bring to a boil.  Boil over moderately high heat until tender, about 15 minutes.  Drain well and mash the potatoes with a fork.  Cool slightly.

Spread the polenta in a pie plate.  In a food processor, combine the fish, garlic, parsley, cilantro, salt, cumin, egg and crushed red pepper and pulse until the fish is coarsely chopped.  Transfer to a bowl and fold in the potatoes.  Form the mixture into twelve 2″ cakes (1/2″ thick) and coat them with the polenta.

In a large nonstick skillet, heat 1 tablespoon of the oil.  Add half of the fish cakes and pan-fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side.  Transfer to a platter.  Repeat with the remaining 1 tablespoon of oil and fish cakes, adjusting the heat if the cakes get too dark.  Serve the fish cakes hot or at room temperature with the warm tomato sauce.

This is quite an elegant little tart, and would be perfect sliced into little slivers and served with baby greens as a first course.  Tonight I’m serving it as a side to my favorite grilled shrimp, along with a simple salad.  I think it would be pretty rich as a main course, but if that’s your thing — well, you know I’ll never sit in judgement.

Hope you’re having a great week. 

OVEN DRIED TOMATO TART WITH OLIVES AND GOAT CHEESE
Serves: 6-8
Source:  epicurious.com

5 tablespoons extra-virgin olive oil, divided (I thought this was a lot; you could cut it if you like)
6 medium tomatoes or large romas, cored, halved crosswise, seeded (stem tomatoes are on sale)
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided (I used 3/4 t. dried thyme, divided)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 ounces)
2 large eggs (Sparboe Grade A Eggs are on sale)
1/4 cup whipping cream
1/3 cup kalamata olives, pitted (grab some from the olive bar if you won’t go through a whole jar)
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme (I used 1/2 t. dried thyme) over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet; empty tomatoes from any juices that have accumulated inside while baking.  (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom,
pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.

Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set,
about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme (I used 1/4 t. dried thyme) together in medium bowl. Season with salt and pepper. Add eggs and cream and stir with wire whisk until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

NOTE:  I only have an 8″ tart pan – that’s why my tart is smaller and I didn’t use all the tomatoes I roasted.  I’m going to save them, chop them up, and toss them with pasta, fresh basil, and Parmesan for dinner another night this week.

Tangy, silky, savory.  And rich….yet CHEAP!

You’ll love the crispy Parmesan wafer garnish – it’s pretty, yummy little touch – but if you’re short on time, go ahead and serve the soup with a couple of grissini on the side – they’re fine in a pinch.

ROASTED TOMATO SOUP WITH PARMESAN WAFERS
Serves:  8 as a starter
Source:  epicurious.com

4 lbs. tomatoes, halved lengthwise (on sale this week, 8/18/10 – 8/24/10)
6 garlic cloves, left unpeeled
3 T. olive oil
½ t. salt
¼ t. ground black pepper
1 medium onion, finely chopped
½ t. dried oregano, crumbled
2 t. sugar
2 T. butter|
3 c. chicken broth (Imagine Organic Stocks are on sale this week, 8/18/10 – 8/24/10)
½ c. heavy cream

Parmesan Wafers, recipe follows

Preheat the oven to 350.  Place the tomatoes, cut sides up, on a rimmed cookie sheet and add the garlic cloves.
Drizzle tomatoes and garlic with olive oil and sprinkle with salt and pepper.   Roast tomatoes and garlic for one hour, then cool in pan on a rack.  Peel garlic.

Cook onion, oregano, and sugar in butter in a 6-8 quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.  Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Puree soup in batches in a blender (USE CAUTION!!  THIS STUFF IS HOT!), then force the soup through a strainer into a clean pot, discarding solids.  Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup into 8 serving bowls and float 1 wafer in the center of each.

PARMESAN WAFERS
Makes 8
Source: epicurious.com

1 ½ c. grated Parmesan
1 T. flour

Preheat oven to 350.  Toss grated Parmesan and flour together in a small mixing bowl.  Line a cookie sheet with parchment paper.  Make four mounds (1 ½ tablespoonfuls each) about five inches apart on the parchment.  Spread each round to form a 4 to 5 inch round.

Bake until pale golden, about 10 minutes.  Cool 2 minutes on pan before carefully removing wafers (they are delicate) to a cooling rack with a spatula.  Repeat with remaining cheese mixture.

I’ve never even ordered falafel in a restaurant, so don’t ask what inspired me to attempt it at home;  I just felt like making something different.  I wasn’t quite sure what to expect, but I did know that traditional falafel is formed into small balls and deep fried, for a crunchy exterior and soft inside.  While I believe that deep-frying has its time and place in the world, I’m not in to all that rigamarole and mess.  Luckily I was able to find a recipe for a more manageable (and less messy) sautéed patty.

The verdict from the FamDam (an honestly, it could have gone either way, with or without NTYB):  really, really good – four thumbs up, in fact!

On the side we had a simple salad of tomatoes and diced cucumber.  I embellished it a bit with half a can of sliced olives and a tablespoon or two of crumbled feta (had both hanging around in the fridge).  Simple, easy, and a cool compliment to the spicy yogurt sauce of the sandwich.

One final word:  this meal was cheap, cheap, cheap to prepare!  I always blog about sale ingredients (and the salad ingredients are on sale), but this falafel is ridiculously inexpensive to make, even without the main ingredients being in the current ad.

Give it a try if you’re in a vegetarian (or cheapskate!) frame of mind…I can’t wait to eat the leftovers for lunch!

FALAFEL WITH CILANTRO YOGURT IN PITA
Serves: 4 – 6
Source:  epicurious.com

1 c. plain yogurt (I love the plain Chobani)
1 c. chopped fresh cilantro, divided
1 c. chopped onion, divided
5 large garlic cloves, minced and divided
1 T. lemon juice
½ t. cayenne pepper (less if you can’t HANDLE the heat), divided

2 15 oz. cans garbanzo beans, drained
3 T. plus ½ c. flour
2 t. ground cumin
1 large egg (Sparboe are on sale)

Olive oil
Warmed pita bread (I love the Kangaroo flatbread)
Sliced tomato and onion
Lettuce leaves
Sriracha sauce for a bigger kick

Whisk yogurt, ½ cup cilantro, ¼ c. onion, 1 clove garlic, lemon juice, and ¼ teaspoon cayenne in a small bowl to blend; season with salt and pepper.  Refrigerate until ready to serve.

Blend garbanzo beans, 3 tablespoons flour, cumin, remaining ½ cup cilantro, 4 garlic cloves, and ¼ teaspoon cayenne in processor until almost smooth.  Add egg and remaining ¾ cup chopped onion and blend, using on/off turns, until onion is finely chopped.  Transfer mixture to a bowl; season with salt and pepper.  Shape mixture into four ½ inch thick patties (I made 6).  Turn patties in remaining ½ cup flour to coat on both sides.

Pour enough oil into a heavy, large skillet to coat the bottom.  Heat over medium-high heat.  Add patties and cook until crisp and golden, about 8 minutes per side.  Cut the patties in half and place them on the flatbread.  Top with tomato, onion, and lettuce.  Pass yogurt sauce at the table.

TOMATO & CUCUMBER SALAD
Serves: 6
Source: epicurious.com

¾ pint grape tomatoes, halved (on sale)
1 large cucumber, peeled, seeded, and diced (on sale)
4 scallions, thinly sliced
Sliced olives (optional)
Crumbled feta (optional)
¼ c. chopped fresh Italian parsley
2 T. fresh lemon juice, or to taste
¼ c. good quality olive oil

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste.  Squeeze lemon juice over salad and stir.  Drizzle olive oil over and stir again.

However, leave it to me to justify ribeye steaks on Father’s Day.  I can justify just about anything.  In fact, if our credit card company gave away points for justifying purchases, I’d have earned a round trip ticket to the moon and back for every member of this whole DamFam by now.  I’m not proud of it.  It’s an illness.

Anyhoo, I will be surprising The Hub’ with some juicy, grilled ribeye steaks on Father’s Day (it’s also our 16^th wedding anniversary – how’s that for justification?).  I don’t have them here to show you today, because they are quite a splurge, and I’m only making them once.  And that would be on Sunday.

Alongside our decadent steaks, we’ll probably have some kind of yummy potato dish – haven’t decided yet – and of course, a salad of some sort.  I’m thinking it will be this one…my husband is a fool for fresh tomato salad, and this one is a winner!  My husband is a winner too.  J  Awwwe!

Happy Father’s Day!

FRESH TOMATO SALAD WITH ONIONS, FETA, & OLIVES
Serves 6
Source: epicurious.com

5 large, ripe tomatoes (stem tomatoes are on sale)
1 small red onion, thinly sliced
¼ c. good quality olive oil

4 oz. feta cheese, crumbled
¼ c. Kalamata olives or other brine cured black olives, pitted
1 T. chopped fresh Italian parsley

Arrange tomatoes on platter.  Top with onion slices.  Drizzle oil and vinegar over. Sprinkle with salt and pepper.  Let stand at room temperature for at least one hour.  Sprinkle cheese, olives and parsley over salad and serve.

Here’s what’s cookin’, good lookin’!

Italian Herb Pork Tenderloin & Asparagus on the Grill
Farfalle with Tomatoes, Brie, & Basil
Wicked Brownies ala Mode

Shopping list:

PRODUCE:

• 1 lb. asparagus
• 2 large tomatoes (I used the stem tomatoes)
• 1 package basil
• garlic

MEATS:

• Italian Herb Marinated Pork Tenderloin (on sale, and the work is done for you!)

BAKERY:

• Sendik’s Wicked Brownies, choose Mom’s favorite flavor.

GROCERY & FROZEN

• Ice Cream to go with your Wicked Brownies; optional.
• Farfalle pasta, aka Bowties (Barilla Brand is on sale)
• Good quality olive oil (check your pantry; you probably have this on hand already)

DAIRY:

• ½ lb. non-domestic, double creme brie (look for either Martin Collet or Claudel brands)
• Grated Parmesan (stay away from the stuff in the green can.  Mom is all about QUALITY!)

By the way, aren’t these flowers gorgeous?!  Cruise by the floral department while you’re shopping for your dinner supplies.  Pick up some posies for Mom, and maybe a pretty scented candle, or a lovely serving piece!  Gift boxing and wrapping are complimentary and cheerfully supplied by the assistants in the Floral Department.  Now, let’s get cookin’!

GAME PLAN:

The only thing you have to do ahead of time here is to prep the ingredients for your pasta dish, as the tomatoes, brie, and basil need to marinade for at least two hours before serving.  Also you’ll need to delegate someone to set the table.  Other than that, the rest of the meal is self explanatory and easy as pie!  We’ll start with the pasta recipe and go from there.  Ready?  Set?  COOK!!

FARFALLE WITH TOMATOES, BRIE & BASIL
Serves: 4-5 as a side dish; easily doubled for a main course
Source:  The Silver Palate Cookbook, by J. Rosso & S. Lukins, Copyright 1979; p.79

• 2 large, ripe tomatoes, cored and diced into ½” cubes
• ½ lb. non-domestic brie, such as the Martin Collet or Claudel brands, rind removed, torn into bite sized pieces (*see notes*)
• ½ c. cleaned fresh basil leaves, cut into thin strips (*see notes*), plus additional sprigs for garnish if desired
• 2 cloves garlic, peeled and minced
• ½ c. good quality olive oil
• Salt and freshly ground black pepper
• ¾ lb. farfalle (bowtie) pasta
• Freshly grated Parmesan cheese for serving

Combine the tomatoes (and any juices), brie, basil, garlic, olive oil, and salt and pepper to taste in a large serving bowl.  Prepare at least two hours ahead of serving time and set aside, covered, at room temperature.

Bring a large pot of water to boil and add ½ tablespoon olive oil and 1 teaspoon of salt.  Add the pasta and boil until tender but still firm, 8 – 10 minutes.

Drain the pasta and immediately toss it with the tomato mixture, stirring and tossing until the heat from the pasta melts the cheese.  Garnish with additional basil sprigs and serve at once, passing the pepper mill and the grated Parmesan cheese if desired.

(*notes*): Removing the rind from such gooey brie can be tricky.  The experts in the cheese department gave me a great tip:  run a serrated (or fillet) knife under super hot water, then run the knife horizontally just under the rind.  Works like a charm, but not a job for the kiddos.  Not that I had to tell you that.

Next, to easily slice your basil, make a stack of 8-10 leaves, roll the stack up tightly like a cigar.  Run your knife through the roll, forming thin slices of basil.  The proper name for this step is a ‘chiffonade’ (shiff-ah-nod). Wow your wife with this fancy French term!

FOR THE MARINATED PORK TENDERLOIN:

Bring pork tenderloin to room temperature.  Preheat your grill on high for 10 minutes.  Reduce the heat to medium high and grill pork, turning with tongs occasionally, until pork reaches an internal temperature of 145 degrees, about 20 minutes.  Transfer pork to a cutting surface and tent with tin for for 10 minutes.  Cut pork into slices and serve.

FOR THE ASPARAGUS:

This could not be easier.  There’s no knife work involved, so it’s the perfect job for one of your kids!

Rinse the asparagus and pat it dry with paper towels.  Snap off the tough ends by bending each stalk near the base; it will break where the tough part ends.  Place the asparagus in a large Ziplock bag and drizzle in a little bit of olive oil (about a tablespoon).  Squeeze out the air and zip the bag shut.  Smush the asparagus around until each piece is coated in the oil.  Open the bag and season the asparagus with salt and pepper.  Squeeze out the air, zip the bag, and smush it around again.  Leave them in the bag until you’re ready to cook them.

Transfer the stalks to the grill, arranging them crosswise so that they don’t fall through the grates.  Grill them over medium heat, turning occasionally, until they are beginning to brown in spots, about 10 minutes.  Transfer to a platter and serve.

FOR THE WICKED BROWNIES:

Kids, take the brownies out of their packaging and transfer them to a pretty platter.  Serve them to Mom after dinner.  Do the dishes without complaining.  Take a shower without her begging you.  Lastly, give her a BWK (big wet kiss), and tell her how much you love her!

Cheers, Leah

”Next time you go on a trip, remember this little tip:
The minute you get back, they’ll ask you this and that,
You can describe peo-ple, places and things…
Simply unpack – your adjectives
You can do it – with adjectives
Tell them ’bout it – with adjectives
You can shout it with adjectives!”

There you have it.  “Unpack Your Adjectives” was one of my favorite songs from School House Rock.  If you recognized it, I’m sorry there’s no prize money involved.  But satisfaction in knowing that all of those hours in front of the TV on Saturday mornings in 1976 didn’t amount to nothing.  It’s not entirely useless knowledge; I still quote School House Rock to the punks on occasion!  Just a few months ago I dazzled them at the dinner table by reciting the entire Preamble to the Constitution, which I learned not from my 7^th grade government teacher, but from School House Rock.

Now before I bust out “Conjuction Junction” or “Lolly, Lolly, Lolly”, I’ll move on to what got me started on this theme in the first place:  Sea Scallops.  I recognize that I’m easily diverted.  I got caught up unpacking my adjectives.

First of all, this dish is very, very easy.  The list of ingredients is short, and most of them are on sale through tomorrow evening!  The sauce is simple; with lemon, tomatoes, and basil it’s fresh, bright, and tangy, and comes together in a skinny minute.  Pan-searing the scallops creates a delicious, golden crust on the outside, and keeps them smooth and silky on the inside.  Serve a crisp and chilly chardonnay alongside -  it’s quite a lovely dinner for minimal effort!

How was that for descriptive? Enjoy your Monday!

PAN SEARED SCALLOPS WITH ORZO, TOMATOES, AND BASIL

Serves: 4

Source:  foodandwine.com

• 1 c. orzo or other tiny pasta (DaVinci Orzo is on sale)
• 1 – 1” inch piece of fresh ginger, peeled and coarsely chopped
• 1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped (**see note**)
• Vegetable oil
• 4 stem tomatoes, cored and chopped (stem tomatoes are on sale)
• 3 T. chopped fresh basil (Living Basil is on sale)
• 1 T. fresh lemon juice
• Salt and freshly ground pepper
• 1 lb. large sea scallops (on sale)

In a saucepan of boiling, salted water, cook the orzo, stirring occasionally, until al dente, about 6 minutes. Drain and rinse lightly.

Meanwhile, in a mini processor, mince the ginger with the lemongrass.  Heat 2 tablespoons of the oil in a medium skillet.  Add the ginger and lemongrass and cook over moderately high heat until fragrant, about 2 minutes.  Add the tomatoes and cook, stirring, for 1 minute.  Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering.  Add the scallops, season with salt and pepper, and cook over high heat until browned on the bottom, about 2 ½ minutes (do not fiddle with them for a full 2 ½ minutes.  I’m serious!).  When they have a golden crust on the bottom, turn them and continue to cook for one more minute.

Mound the orzo in shallow bowls and top with the tomatoes and scallops.  Sprinkle with the remaining basil and serve.

**NOTE**: I couldn’t find fresh lemongrass at Sendik’s today.  Instead, I used the zest of one whole lemon and a small handful of cilantro leaves and stems, which I happened to have on hand.  I then left out the lemon juice that was supposed to be added at the end; I didn’t want it to get too lemony.  If you go this route, use a vegetable peeler to remove the zest (just the dark yellow part) from the lemon; be careful not to pick up the white part of the peel, it’s bitter and will wreck your dish.