Palmiers and Pork Chops

I've been away on vacation/visiting family so I haven't posted in awhile. When I returned from my trip, however, I had a burst of great cooking experiences. Due to copyright issues, I won't post the recipes that are not otherwise available online (in which case I've linked to them), but I do have some pictures to share.

First, I made Ina Garten's "Savory Palmiers" (or see Back to Basics, 43) for a social event. I approached this with some fear as every time I open a package of puff pastry I hear this in my head. This is since my last attempt to make baked brie, which came out more like an exploding puff pastry volcano of brie.

However, much to my surprise, they came out pretty darn well! My favorite part of the recipe was making the homemade pesto. All pesto is NOT alike, and Garten's recipe (or see Back to Basics, 44) is by far the best I've ever tasted! Can you really go too wrong with homemade pesto, sun-dried tomatoes, goat cheese, and pine nuts? The only real change I made was using green garlic in the pesto as opposed to mature garlic.

I apologize that the only photo I have of the finished product I took with my phone...

Meanwhile, while on vacation in Philadelphia, I bought The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine. Using the recipe for Baked Veal Chops (p. 153) and substituting pork, we had a scrumptious and relatively healthy meal with whole wheat couscous and salad.

Tonight's dinner: Lamb kofta, Mark Bittman's Radish Salsa, and fettucine with leftover pesto (from Ina Garten).

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Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

More Quinoa! This was healthy, easy, and, "a way I actually *like* quinoa" as reported by my husband. The recipe is here , and I made the following notes: stir the quinoa in the oil and leeks for 2-3 minutes before adding the broth definitely use low-sodium chicken broth---quinoa absorbs salt very well and I found that the regular chicken broth was too salty. If you are using homemade stock or veggie broth, you are probably fine. I will add the snap peas last next time (with the artichoke hearts). I like my peas to retain their "snap." This is really a terrific meal for summer or to bring to a potluck.

FSP Lime Chicken with Currant Wehani

Serves 2 INGREDIENTS 2 chicken breasts, sliced juice of one lime kosher salt Penzey's "Florida Seasoned Pepper" 1 tbs unsalted butter 1 tbs olive oil 1/2 large yellow onion, chopped one large clove of garlic, chopped blanched slivered almonds 1/2 cup white wine 8 oz. Wehani rice (cook acc. to package directions: 35-45 min.) 1/3-1/2 cup dried zante currants INSTRUCTIONS start Wehani rice (prepare acc. to package directions, you can substitute broth for water...if using water, throw a pinch of kosher salt into the water. I also add a pat of butter.) while rice is simmering, prepare chicken slices by rubbing with kosher salt and Florida Seasoned Pepper (can substitute lemon pepper), half of the lime juice, and set aside in a medium frying pan with lid, heat olive oil and butter over medium heat. Add onions and garlic to the pan, cooking until translucent (onions) Add almonds to pan and saute for 3-4 more minutes add chicken slices, browning on all sides. add other half of ...

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