Monday, June 23, 2014

What A Beautiful Day!

Today was a great day!
We had a nice, slow rain most of the day.
Excellent for the garden.
I love a gray day.
It's a day for me to stay inside and create.

I'm having a good time making lunch for my boys.

First up - some form of green beans.
I love green beans and I do them lots of ways.
Today, I blanched the trimmed beans in salted, boiling water.
Three minutes in the briny,
then plunge into ice water to stop cooking and set color.

Add a little oil and butter to hot skillet.
Toss the drained and patted dry beans in the pan.
Add in some chopped red onion, almonds,
a little bit of sugar to enhance the natural sugars in the beans,
Kosher salt, fresh-cracked pepper.
Cook until the beans are al dente, 2-3 minutes.
Let cool a bit, then add in some crumbled feta.

Second up - some form of potatoes.
I love little red potatoes.
I simmered these taters until they were fork-tender.
Then, I forked them open,
added unsalted butter,
some Kosher salt, freshly ground pepper,
and chopped fresh dill from the garden.

I have lots of scallops in the freezer.
BIG scallops.

Here's my scallop prep:
Rinse in cold water.
Pat dry with paper towels.
Sprinkle with Lawry's Seasoning Pepper.
I heated up my special scallop pan.
Added in some Bertolli Extra Light Olive Oil and unsalted butter.
Sizzled the butter.
Then placed the scallops in.
Cooked about 90 seconds each side.
Don't overcook your scallops.
Remove scallops from pan ...

...  and deglaze pan with white wine.

Good night!