ChezCindy: Special Occasion Seared Scallops

Seared scallops are a special occasion meal that needs little adornment.  But, proper buying and cooking is essential.  First, a bit of education on buying scallops.  I encourage you to seek out scallops that are dry packed, as opposed to wet packed.  Wet packed scallops have been soaked in a solution of salted water, including phosphates, that causes the scallops to swell up with this solution.  The solution causes the scallops to be heavy and therefore cost more by volume.  These scallops also tend to be older because the salty solution preserves them for a longer shelf-life.  The dry packed are just that, dry with no soaking in any salty solution.  Therefore, you are not paying for the extra water weight.  These may be more expensive in the cost per pound because they are fresher and have a shorter shelf.  But they are far superior in taste and quality, worthy of the extra price per pound over the wet packed.  

Dry scallops caramelize beautifully like you see in the picture above.  Wet scallops rarely reach this level of color as they have too much liquid to cook out, leaving you with a pale, overcooked, not so tasty outcome. How do you know if scallops are wet or dry packed?  Ask the fish monger.  They should know and tell you.  If they do not, shop elsewhere.  It is good to have a fish monger you know and can trust.   

Seared Scallops

8 large dry packed scallops

1 tablespoon butter

1 tablespoon oil

sea salt

white pepper

3 tablespoons butter for a sauce

Place the scallops onto a paper towel to dry them on each side.  Remove the small muscle on the side, which may already have been removed for you by the seller.  This part of the scallop is tough and chewy, unlike the silky scallop meat.  Season the tops of the scallops with just a soft sprinkling of sea salt and a slight pinch of white pepper.  

Heat a large sauté pan over medium-high heat.  Once the pan is hot, add the butter and oil.  Swirl the pan to combine.  Carefully place each scallop into the pan seasoned-side down, allowing space in-between each scallop.  Sear on this first side for roughly 2 minutes.  You should see the brown crust forming around the edges of the scallop.  It's okay to peek underneath to see the progress of how well it is browning.  If it is not fully golden, allow it to brown a minute longer, but reduce the amount of cooking time for side 2.  You will want this first side to be a richer brown color than side 2.  Flip each scallop over to brown the second side, cooking for only 1 minute, maybe 90 seconds.  The scallop will be translucent white in the middle.  Remove from the pan and place onto the serving plates.

Once you have removed the scallops, place the pan back onto the stovetop with the heat off.  Add the remaining 3 tablespoons of butter.  Swirl the pan to melt the butter.  There is enough residual heat in the pan to quickly melt the butter.  Pour the melted butter over the plated scallops.  Serve immediately.  Enjoy.  

ChezCindy: Sugared Shortbread Cookies

When you are feeling fancy, you can call these beautiful cookies Sables as they are known in France.  Otherwise, they are known as shortbread cookies.  

The recipe is a classic slice and bake cookie like you can find premade for you at the grocery store.  But so much better if you make them at home with fresh butter, eggs and sugar.  There are only 5 ingredients in the recipe, and it is not difficult to make.  You can even have the kids help with this recipe.  

What I like about this type of cookie is that you can make the dough ahead of time, roll it into a log, and store it in your refrigerator wrapped in plastic wrap until you are ready to bake it into cookies.  The unbaked log can also be frozen for weeks in the freezer.  I find it a great convenience to have homemade frozen cookie dough in the freezer, ready for me when I want a sweet treat.

 

Sugared Shortbread Cookies
2 sticks of unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoon fine sea salt
2 large egg yolks, save the whites
2 cups all-purpose flour

Decorating sugar

Working with a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 3 minutes.  Add the sugars and salt, beating until well combined.  Scrape down the sides of the bowl, add in the egg yolks, beat until combined.  With the mixer off, add in the flour.  Mix on low speed until the flour is mostly incorporated.  Scrape down the sides and the bottom of the bowl to mix completely using a rubber spatula.  The dough will feel soft and tender.  Transfer the dough to your work surface, divide into 2 pieces.  Shape each piece into a smooth log, roughly 8-inches long.  Wrap each log in plastic wrap and chill in the refrigerator for a minimum of 3 hours, but 24 hours is best.  The dough can be kept in the fridge for 3 days or frozen for 6 weeks.

Once you are ready to bake, preheat the oven to 350 degrees.  Remove 1 log from the refrigerator.  Unwrap the log, placing it on a sheet of wax paper.  Using the leftover egg whites slightly whipped, brush the sides of the log with the whipped egg whites as a "glue" to allow the decorating sugar to stick to the log.  Generously sprinkle the log with the decorating sugar.

Using a thin-bladed sharp knife, slice the log into 1/3-inch-thick cookies.  Place the cookie rounds onto a baking tray lined with parchment paper.  Place the sheet tray into the preheated oven onto the center rack.  Bake the cookies for 17-19 minutes, baking one sheet tray at a time.  Keep the remaining dough in the refrigerator until ready to bake.  You will know the cookies are done when they are light brown on the bottoms and the edges, with the tops remaining pale.  Remove the tray from the oven, letting the cookies stay on the sheet tray for 1-2 minutes.  Slide the parchment paper with the cookies in place off the tray and onto the counter to continue cooling.  Cookies are ready to eat when completely cooled.  Repeat with the remaining dough.

ChezCindy: Honey Mustard Glazed Salmon

When I presented this salmon recipe at a cooking class, it was received with rave reviews.  Students later sent emails reporting on their success, and that they too received rave reviews from their family.

 
The salmon is quick to prepare on a busy weeknight, yet elegant enough to serve at a dinner party.  I decided to make it recently because I wanted something healthy, but also full of flavor.  The whole grain mustard is prominent but highlighted with a touch of sweetness from brown sugar and a delicate hint of honey.  You can use a side of salmon as I have done here or cut into smaller 6-ounce portions.  Be sure to line your baking sheet with foil for easy clean up.

 

Honey Mustard Glazed Salmon
4 6-ounce salmon filets
3 tablespoons whole grain mustard
1 tablespoon Dijon mustard
2 tablespoons brown sugar
2 teaspoons honey
2 tablespoons oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Serves 4

Preheat the oven to 450 degrees.  Line a baking sheet with foil.  In a small bowl, whisk together the mustards, brown sugar, and honey.  Place the salmon filets onto the foil-lined baking sheet.  Drizzle the oil over the salmon filets.  Sprinkle with salt and pepper.  Generously spoon the mustard glaze onto the top of each salmon filet.  Some of the glaze may run over the side.  Place in the hot oven, baking until the salmon is firm to the touch, an internal temperature of 125 degrees, about 12-15 minutes depending on the thickness of the salmon.  Remove the baking tray from the oven.  Allow the salmon to rest for 3-5 minutes.  Carefully slide a spatula under the salmon, leaving the skin behind on the foil-lined sheet.  Serve hot or at room temperature for a buffet-style meal. 

ChezCindy: Glazed Carrots with Mini Meatloaf

As I plated this meal, it came to mind that this is classic diner food: meatloaf, mashed potatoes and glazed carrots.  Comfort classic on a plate. Maybe kicked up a bit from old-style diners.

The meatloaf recipe is my go-to from the Barefoot Contessa, Ina Garten.  It never fails.  I make it often, switching up what ground meat I use.  I usually make this with ground turkey.  Ms. Garten calls for all ground beef.  This one happened to be a mix of ground veal and beef.  It was a winning combination.  And yes, it is topped with ketchup.  Okay, maybe I mixed in a little bit of truffle oil to the ketchup before spreading it on the meatloaf ready for the oven.

Aside from the meatloaf, the star of this plate is the glazed carrots.  Buttery with just a hint of sweetness to glisten and coat each carrot coin.  The carrots make a great compliment to any plate.

Glazed Carrots
1 1/2 pounds carrots
4 tablespoons butter
2 teaspoons brown sugar
1/2 teaspoon kosher salt

Clean and peel the carrots; cut into 1/2-inch rounds.  Place the carrot "coins" into an 10-inch skillet with deep sides.  Add in the butter, brown sugar, and salt.  Add water to the pan, filling just to the level of the carrots, but not above them, about 2-cups of water.  Place the pan on the stove over high heat, bringing to a boil.  Cook over high heat, shaking the pan occasionally, allowing the water to reduce to a syrupy glaze and the carrots are tender.  This should take roughly 10-12 minutes.  Turn off the heat, stir the carrots to evenly coat with the remaining glaze, resting for a few minutes.  Taste and adjust the seasoning with additional salt if needed.

ChezCindy: French-style Omelete with Spinach and Shitakes

French chefs prepare omelets with beauty and simplicity.  A beautiful technique that rolls the flat disc of gently cooked eggs out of the pan directly onto a warmed plate.  But omelets don't need to look as beautiful as a chef's preparation when we make them at home.  If you can crack eggs and whisk them in a bowl before adding them to a nonstick skillet, you are half-way there to making an omelet.  

I am drawn to omelets because of the add-ins.  Simplicity calls for just a bit of shredded cheese.  I tend to take mine further by adding in pre-cooked vegetables.  I generally have roasted or caramelized vegetables waiting for their next use in my refrigerator or freezer.  Most always I have caramelized onions in the freezer - highly recommended for topping burgers or bruschetta toasts.  Here I grabbed fresh spinach and shitake mushrooms.  Just a quick sauté in the skillet before beginning the omelet.  That is the true beauty of an omelet - it can be any flavor profile you desire.  

Below, I have outlined the basic technique for making an omelet.  But, as sometimes happens to me, if the omelet is just not coming together - no problem.  Stirring it around in the pan a bit more and it is now scrambled eggs!  Just as good.  

Basic Cheese Omelet  
3 eggs
1 heaping tablespoon butter
salt & pepper to taste preference
2 tablespoons grated cheese

Working with a small mixing bowl, crack the eggs into the bowl.  Whisk the eggs thoroughly until fully combined, but not frothy.

Heat a 8-inch nonstick sloped-sided skillet over medium heat.  Add the butter to melt, swirling the pan to coat the bottom and sides evenly.  Gently pour the whisked eggs into the hot skillet; reduce the heat to low.  Swirl the eggs in the pan to form an even layer coating the bottom of the pan; sprinkle with salt and pepper.  Using a rubber spatula, draw the edges of the eggs to the center of the pan, allowing the more liquid eggs to fill in.  Cook for 1-2 minutes as is without touching or moving the eggs.  Add the cheese, and any other cooked filling at this time; turn off the heat.  Keep the omelet in the pan while the residual heat melts the cheese.  Using the rubber spatula, scrape around one side and underneath the omelet, lifting this side to fold the omelet in half to cover the cheese.  Using the help of the spatula, slide the omelet onto the serving plate.

Serves 1 hungry person or split for 2 to share.  

ChezCindy: Golden Raisin Scones with Honey-Olive Oil Glaze

If you read this blog, you know I am a fan of scones.  It had been quite a while since I made them, but it seemed like a good weekend to do so.  Scones are a pantry-ready baking recipe, meaning that the ingredients are most likely available in your pantry for spontaneous baking - flour, baking powder, butter, eggs.  Most scone recipes include an add-in such as dried fruit or cheese and herbs to bring flavor.  Searching my pantry for dried fruit, I was really low on what was available.  So, the selection was golden raisins.  The scones came out tender and flakey, with the golden raisins adding sweetness and chew.  

Usually I top sweet scones with a sugar glaze, but I wanted something different.  I make a fantastic focaccia using golden raisins that is bathed generously with a mix of olive oil and honey.  It is one of the best focaccia I have ever eaten.  This came to mind for topping the scones, thus I made a honey-olive oil glaze.  Surprising, but delicious, to have the taste of olive oil with the scones, making these scones perfect for breakfast, brunch or dinner.

The next day, the scone made a terrific sandwich for my work-day lunch!

Golden Raisin Scones with Honey-Olive Oil Glaze

2 cups all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon grated orange zest

12 tablespoons cold unsalted butter

2 large eggs

1/2 cup heavy cream

1/2 cup golden raisins

1 egg mixed with 1 tablespoon water for egg wash

4 tablespoons honey

2 tablespoons olive oil

Preheat the oven to 400 degrees.  Prepare a sheet pan by lining it with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, mix in the flour, sugar, baking powder, kosher salt, and orange zest.  Mix for 1-2 minutes to combine.  

Cut the cold butter into small 1/4-inch cubes.  Add the cold butter to the flour, mixing on low speed until the butter is roughly combined with the flour.

In a small bowl, combine the cold cream with the cold eggs, lightly beating to combine.  Add this to the mixing bowl.  Mix on low speed until roughly blended.  The dough will not be fully combined.  Add in the golden raisins; mix for 1 minute.

Transfer the dough to a lightly floured work surface.  Gather the shaggy pieces of dough with your hands to shape into a square about 1-inch thick.  Fold the dough in half to form a rectangle.  Fold in half again to again form a small square.  Using your hands, again, shape the sides of the square to neatly complete the look of the square, pressing out the dough to make a larger square about 1-inch thick.  This time, fold the square in half one time to make a rectangle.  Shape up the sides of the rectangle so that the edges are cleanly shaped.  The folding is creating layers within the dough so that your baked scone will be flakey.  Using a rolling pin, lightly roll out the rectangle to the size of 12-inches by 4-inches.  Shape the edges again if the rectangle has lost its perfect shape.  Cut the rectangle in half across the 12-inch length to form two 12x2-inch rectangles.  Cut each rectangle into six 2-inch squares.  In a small bowl, mix the egg with 1 tablespoon of water; brush the tops of the scones with the egg wash.

Place the scones onto the prepared sheet tray lined with parchment paper.  Place the entire tray into the refrigerator to chill the scones for 10-15 minutes.  Remove from the fridge, placing the cold tray onto the center rack of the preheated oven.  Bake the scones for 18-20 minutes until the tops of the scones are golden brown.  Remove from the oven; allow the scones to cool on the tray for 10 minutes.

 

Combine the honey and the olive oil in a small bowl.  Using a spoon, spread the honey-olive oil glaze over the tops of the scones.  Serve warm or at room temperature.

More scone recipes:

Recipe for Irish Cheddar & Herb Scones

Recipe for Blueberry Oat Scones

ChezCindy: Cauliflower Tabbouleh

I really enjoy eating cauliflower.  It might be my favorite vegetable.  But, I am the only one in the family who likes it.  Wait, that's not true.  My dogs love it.  The moment I start cutting the cauliflower into florets, they are at my feet sitting like pretty girls, looking up at me with puppy dog eyes.  So I share the bits of the stalk that I cut away.  They gobble it up like favorite treats.  It's good for them just as it is for us humans.  Great anti-inflammatory and good nutrition.  But my hubby, not at all.  He loathes cauliflower.

Cauliflower has come into favor in recent years.  It is so versatile.  Many people are enjoying the minced cauliflower cooked as a substitute for rice to cut back on starch and grains.  Bear with me as I step into the healthy side of life.  Cauliflower has just 25 calories per cup vs rice with 200 calories.  And the carb count is 5g per cup vs 46g for rice.  That said, it is very healthy.  But I mostly eat it because it is delicious.

Generally, I cut the cauliflower into florets and roast it with salt, pepper, olive oil, in a 400 degree oven until it is golden brown and delicious.  Rarely do I eat it raw.  The recipe I present here is contrary to that with this variation on tabbouleh.  Traditional tabbouleh is made with bulgur wheat.  I enjoy that too.  But the idea of using grated cauliflower intrigued me to change up my game by using a vegetable in place of the grain.  It is quite nice, offering a lighter version of the traditional.

The tabbouleh can be served as a main course salad for lunch, or along side of grilled chicken or fish.

Cauliflower Tabbouleh
1 medium head cauliflower
1 15-ounce can chickpeas, drained
1/4 cup dried apricots, diced
1/4 cup chopped toasted almonds
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped green onions
1 lemon, juiced
2 tablespoons olive oil
2 teaspoons kosher salt
 a few grinds of black pepper

Remove and discard the green leaves from the cauliflower.  Cut away most of the stalk, keeping only the large florets of cauliflower.  Place the cauliflower into the bowl of a food processor fitted with the steel blade.  Pulse until the cauliflower is broken down into small grain-like pieces.  Transfer the cauliflower to a large bowl.  The pulsed cauliflower should yield about 4 cups.  Add the drained chickpeas, chopped almonds, diced dried apricots, chopped herbs and green onions.  Stir to combine.  Add the juice of one lemon, approximately 2 tablespoons, and the olive oil.  Season with the salt and black pepper, stirring to combine and coating the cauliflower grains with the dressing.  Add more lemon juice, olive oil and seasoning to meet your taste.  Allow the tabbouleh to set for a few hours to gain the best flavor outcome.  Can be served room temperature or chilled from the refrigerator.