THE LADY OF SHALLOTS

So, given that I bought a large amount of scallions and scapes at this last week's Union Square Farmer's Market , I thought it rather serendipitous that this recipe from Elly Says Opa! should pop up in my Google Reader feed today! I had lamb shoulder chops on hand, so I figured, why not? I threw together a quick recipe for the chops that would balance the sour/savory qualities of the "chimichurri." I used about 4 scapes instead of 2, and I had some sort of semi-dried pepper in the fridge, so that got pulverized in the food processor as well. As for the lamb chops (serves 2): 3 tablespoons olive oil 2 high quality lamb chops (mine were from Stillman's Farm) 2 teaspoons salt 2 teaspoons sweet paprika 2 teaspoons balsamic vinegar rub chops with salt and sweet paprika on both sides heat 3 tablespoons of oil in a skillet/pan over medium heat pan-fry chops until cooked through (about 8 min each side, depending on thickness of chops) just before the lamb is done, pour ...

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...

In my attempt to use up what I enthusiastically purchase from the Farmers' Market (not always recognizing that I am cooking for two--not a small army), I have started to devise multiple recipes that are "variations on a theme." Here the theme would be scapes and asparagus (asparagi?). For the second week in a row, I've come home with scapes and asparagus. Why? Scapes have a very short season and they are good. It is Spring and I can get local organic asparagus as opposed to asparagus that has been shipped from Peru (FAIL!) scapes and asparagi have similar textures/consistencies so they cook well together So, you may remember the Sautéed Asparagus and Garlic Scapes from my last blog post. This installment of Variations on a Theme brings you: Chilled Asparagus & Scape Salad one bunch fresh asparagus, with stalk ends trimmed 1/8 - 1/4 lbs. garlic scapes, cut into one to two inch pieces 3 tbls. olive oil salt to taste white pepper to taste 1/2 cup white cooking...

One of the great joys of summer here in Somerville is the Farmers' Market in Union Square. Yesterday was the first market of the season and I made sure to get there as early as possible in order to have the best selection and avoid the afternoon rush. I'm a planner, so it is rare that I like to shop without an idea of what I'm cooking, but the Farmers' Market is a great motivator. I just picked up whatever looked good and figured I'd be creative when I got home. Yesterday's purchases included: fresh brioche, strawberries, garlic scapes, asparagus, fresh parsley , kale, and hot Italian lamb sausage from Stillman's Farm . Since the kale will keep for a bit (and I'll probably just make crisps anyway), I prioritized the scapes, asparagus, parsley and sausage. The results are the following three recipes! Enjoy! Linguine with Hot Italian Lamb Sausage & Parsley Serving: 2 generous portions 3-4 links hot italian lamb sausage, sliced 2 tbls. olive oil 3 tb...

To continue our series on cooking foods that I have historically LOATHED (see squash )...tonight I made a pasta dish inspired by p. 66 of Real Simple's November 2009 issue AND my local farmer's market. Brussels Sprouts. Yes. I HATE (did hate) brussels sprouts. When I was a child, my parents would grant me an additional prerogative of my choosing every birthday. The first one I picked was to no longer have to eat brussels sprouts. My mother even wrote it up by decree and signed it with a wax seal. I'm fairly certain I have not eaten brussels sprouts since I was thirteen or so. Of all vegetables, the gag factor for brussels sprouts was the highest (maybe tied with eggplant). So, again, overcome by my need to partake of New England's regional bounty of autumn veggies, I spotted some brussels sprouts at this morning's farmer's market. I remembered Martha Stewart trying to convince me (via TV) that they really were quite wonderful when grown at home and prepar...

Believe it or not, I have actually cooked once or twice since my last blog post (in AUGUST)! However, since my crazy teaching schedule started, I've been far too reliant upon frozen food and my local grubhole . I'm also quite fond of the relatively new Tory Row in Harvard Square, where I eat dinner every Wednesday night. So, now that I've had two weeks to adjust to the insanity rigors of my schedule, I figured it was high-time to start cooking again. So, on Saturday, I picked up some poblano peppers, chipotle-flavored locally-made goat cheese, and some fingerling potatoes from the Farmers Market. Tonight I whipped up this concoction: Oven-Roasted Poblano Peppers Stuffed with Spinach & Chipotle Goat Cheese Starring: Poblano Peppers INGREDIENTS: 4 poblano peppers half a large onion; or one small onion, chopped one clove garlic, chopped olive oil (recommended amounts in directions) organic fresh spinach (1-2 bunches--remember that spinach really does cook down to nothi...

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 ...

Thus begins part two of our "It is hotter than Hades" food series. :) Today was so hot and humid I would have gladly spent part of it locked in a freezer. I hate cooking on days like this, but we've gotta eat. Since I also did not feel like getting in the car that has no air conditioning in order to go to the grocery store, I also had to play "let's experiment with weird random stuff in the fridge/freezer." Thus, I give you "Chilled Cajun Cod Nicoise Salad" which bears no real resemblance to Nicoise except for the green beans (which started off purple--see below). INGREDIENTS (serves 2) 2.5. filets cod or other flaky fish (I used frozen cod, but fresh would be better!) 1 Granny Smith apple purple green beans (incidentally, purple beans just turn green when you cook 'em, so don't bother unless you plan on eating them raw) red-leaf lettuce cajun spice (I used Penzey's , but you could also make your own) salt (enough for a rub--1 tsp s...

It is true that necessity is the mother of invention. This is one of those "random things I had in my fridge" recipes that turned out pretty well. I was looking for something relatively healthy, quick, and "summery" (meaning, not meat pie or mac n' cheese). We have a great Farmer's Market here, and on Saturday I had picked up some rainbow chard, locally made black pepper chevre, cilantro, and a sweet green pepper. The cilantro is optional, but I found it really mediated the slight bitterness of the chard (as did the green pepper). The chevre is scrumptious and provides a bit of tang. I also used lemon pepper (my "summery" spice of choice) to give it just a tad more zip. The result was a really well-balanced filling with a crispy and light texture. THE INGREDIENTS NOTE: The amount I used is for ONE PERSON (roughly eight wontons). 1/2 a yellow onion, chopped 1/2 a sweet green pepper, choppped (or whole small pepper) 4-5 large leaves rainbow ch...