Filed under: Fish, Main Course, Pasta & Rice | Tags: Cheese, Lemon, Pasta, pescetarian, Scallop, Wine
So remember my husband was recently gone on a trip? You know, when I made him Oxtail Ragu as a welcome home? Well I really shouldn’t have because while he was gone, he ate amazing food, probably better than what will ever come out of my kitchen. The night he came home, my hubby told me all about the multi-course meal he had from this little hole-in-the-wall. Seafood trays, fresh pastas and sauces, and plenty of wine to wash it all down. Yeah, that’s right, he was in Italy….without me….but it was for work, so I guess that’s a viable excuse for leaving me out.
But he knew I would be jealous that I missed out (yes, I was but I’m slowly getting over it) so he brought home some loot-pasta and a variety of cheeses. He knows me well. I’ve spent the last week thinking of what I wanted to make with my pasta and cheese. I decided a light sauce and a little seafood would be great. We could really taste the flavor of the pasta, and I used the peppery cheese which added a nice kick.
Since we waited until the kiddos were in bed to eat (I couldn’t stand to let my picky kids push a plate of this away telling me they don’t like it without trying it) I had to quickly snap some pictures in my dark kitchen before we devoured it. I debated posting this one, as the photos aren’t very clear, but I thought only other foodies would appreciate this almost as much as I did.
Lemony Bay Scallop Penne
1 Package Penne
2 lbs Bay Scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
2 shallots, diced
2 cloves garlic, diced
1 lemon, zested and juiced
1 tablespoon flour
1 tablespoon white wine
1 cup white wine
1 cup milk (I used 2% because that’s what we had, but for a more rich taste, you could use whole milk or even whipping cream)
2 tablespoons cheese (I used the peppered cheese pictured, which tasted like a combination of sharp cheddar and parmesan)
Basil, for garnish
Salt/pepper to taste
Boil the penne in salted water until al-dente. Drain and rinse
While the penne cooks, salt and pepper the scallops. Heat olive oil over medium high heat and brown the scallops on both sides. Remove from pan and set aside. Wipe pan clean.
Add the butter to the scallops pan. Melt and add the onions and sauté until tender. Add garlic and lemon zest and sauté 2 more minutes, or until fragrant. Add flour and cook 2-3 minutes. Whisk in the white wine and lemon juice until sauce is smooth. Simmer 5 minutes. Add the milk and cheese and stir until cheese melts. Add the scallops back to the sauce and cook 2-3 minutes or until scallops are cooked through. Toss sauce with the pasta. Salt/pepper to taste. Top with fresh basil and serve.
A while ago my mom told me about a breakfast casserole she made and she finally sent me the recipe (HI MOM.) It’s really more of a method than a recipe, as you can put whatever you have on hand in these “muffins.” I had planned to make one large casserole in my new spring form pan. I thought I could pop it right out and slice it up. I would serve some as” breakfast for dinner” that night and freeze the rest for a quick breakfast during the week. Well, I’ve never had a spring form pan before and I didn’t know that it wasn’t sealed. I arranged my filling neatly. First a layer of potatoes, then the sausage, then the cheese. I was smiling thinking how nice each layer would look when I sliced this bad boy up. Oh, but then….I poured the egg mixture over the potatoes and sausage. I turned around to open the oven door and heard dripping. I turned back around to see a huge puddle of the egg mixture all over the counter top and dripping to the floor. Sadly, I mixed up more eggs and milk and spooned the pretty potato, sausage and cheese into muffin cups.
However, the smile returned to my face when I pulled these little “muffins” out of the oven some time later. They smelled wonderful, the eggs had puffed up around the filling and the cheese on top was golden brown and crunchy. While they weren’t as pretty as my original vision, they were delicious.
Sausage, Egg and Potato “Muffins”
3 large potatoes, scrubbed and cubed
2 red onions diced
3 tablespoons olive oil
1 tablespoon rosemary
2 cups Hillshire Farm Lite Sausage, diced
3 tablespoons green onion, diced
2 cups shredded cheese (I used half pepper jack, half cheddar), plus extra for topping
1 cup milk
Salt/pepper to taste
Toss the potatoes and red onions with oil, salt, pepper, and rosemary. Roast in a 400 degree oven for 30 minutes, or just until the potatoes are tender and the onions caramelize (this can be done up to 2 days ahead of time, cooled and refrigerated.)
Sauté sausage over medium-high heat until crisp and edges start to brown. Set aside and cool. Once the sausage is cooled, toss with the green onion.
To assemble the muffins: Divide potatoes, sausage, and cheese among 12 greased muffin cups. Pour the egg mixture 2/3 of the way up each cup. Sprinkle cheese on top of the muffins.
Bake “muffins” at 350 degrees for 35 minutes, or until the eggs are set and the cheese on top starts to brown.
These can be served warm or at room temperature.
*Extras can be frozen in an airtight container for up to 1 month. To reheat, bake them on 400 for 20 minutes until warmed through.
Filed under: Main Course, Pasta & Rice, Sides | Tags: Cheese, Garlic, Peppers, Rice, Spinach, Vegetaran
I recently joined French Fridays with Dorie. If you haven’t heard of it, it’s a group of bloggers that all make a selected recipe out of Around My French Table, by Dorie Greenspan and post said recipe every Friday. If you want to join, just click here
My copy arrived last friday and I was beyond excited. I’ve already read it cover-to-cover (does it make me strange that I read every new cook book like a novel?) Not only does she have so many great recipes that are both classic and inventive, she also tells a story with each one. This has become one of my favorite cook books-second only to my Grandmother’s cook book.
This dish is everything it’s title promises. It is creamy, cheesy, garlicky goodness. Oh and the spinach adds a nice earthiness to it as well. I used red spinach, as that was what I had on hand. I will continue to use this as more of a method than a recipe, and a great way to spice up left overs, adding whatever is in the ‘fridge. As you can see, I took Dorie’s suggestion and stuffed peppers with the rice. We enjoyed this for lunch with some sautéed shrimp. “M” choose to have the red pepper, because that’s her favorite color. “C” choose the yellow, because that’s his favorite color (as “M” dictated it to be a few months ago.)
I can’t wait to make next friday’s recipe, stay tuned for that post!
*Per the rules for FFWD, recipes are not posted, just pictures. You must buy the book for the recipe, but believe me, you won’t be disappointed!