Scallops over Brown Rice

Wow! It's been ages since we last posted but I spent most of last year cooking my own bun in the oven. So the newest addition Ms. Layla Sofia kicked off a year long stint to lose the baby weight. Nothing interesting to blog about...or so we thought. My cranky chef has embarked on a quest to cook healthily. He is exploring various flavor profiles (Thai, Mexican, Spanish, Chinese) to bring out the most of his dishes. He has gone Low Fat, no white carbs and has brought back vegetables big time into the Lynch Family diet. So here is tonight's recipe. Scallops seared to perfection in a sofrito over brown rice. Yum.

Ingredients:
Large Sea Scallops
Sofrito (sauteed onion, garlic, tomato, cilantro, green and red peppers)
Olive Oil
Mushrooms
Soy Sauce
Lemon Juice
Brown Rice
Onion


Marinate scallops for 2-3 hours
Marinade consists of: sofrito (sauteed onion, garlic, cilantro, tomato, vinegar), salt, lemon juice, soy sauce and olive oil.

Cut up mushrooms and sautee in olive oil with some salt, pepper and a dash of soy sauce to taste. Put aside.

Sear scallops in a non-stick pan until they have a nice golden crust on both sides. Remember to not crowd the pan. Do in batches if necessary. Take scallops out to the side.

For rice, heat oil in pot. Add onion and green peppers. Cook until softened. Add rice. Stir constantly as rice is covered with onion and begins to toast. Add 1/2tbs salt and add water and chicken stock. Cook as indicated by rice bag. Cook covered on low.

Add chicken stock and deglaze scallops pan. Add salt,pepper to taste. Add fresh cilantro. Plate scallops, mushrooms and rice. Pour pan sauce over scallops and mushrooms. Enjoy.

Cranky chef rating: 1 Star

Easy Kid's Cheesecake Recipe

We had so much fun making this with the little chefs! It tastes delicious too.

1 8oz. package cream cheese, softened
1/2 cup sugar
1 cup(1/2 pint)sour cream
2 tsp. vanilla extract
1 8oz. container frozen whipped topping, thawed
1 prepared 9-inch graham cracker pie crust

In a large bowl, beat the cream cheese until smooth, gradually beat in the sugar. Blend in the sour cream and vanilla extract. Fold in the whipped topping until well mixed. Spoon the mixture into the crust. Chill for 4-5 hours to set. Keep refrigerated.

Chicken & Basil Linguine in White Garlic Sauce

Another great school night meal from the chef. Quick, easy and oh so delicious. The addition of a touch of cream to the traditional white basil garlic sauce gives it a beautiful finish!

2 lbs chicken tenders or breast cut in 1/2" cubes
4 Tbs butter
2 Tbs olive oil
1/2 medium white onion
3 cloves of garlic
3 Tbs chopped basil
1/2 package of pasta
fresh parmesan cheese
4 Tbs heavy cream
salt
pepper

Add butter and 1Tbs oil to pan. Cube chicken and season well with salt and pepper. Sautee in pan over medium high heat until browned but no quite cooked through. Remove chicken and set aside. In same pan add onion and garlic and lower heat to medium. Brown onion and garlic but careful not to burn garlic. Add basil and chicken. Cook through and then add cream. Cook an additional two minutes mixing through. Meanwhile cook pasta according to directions, drain and add additional 1 Tbs og olive oil to keep from sticking. Toss in to pan with chicken mixture. Add salt and pepper to taste if necessary. Grate fresh parmesan cheese over pasta and serve.

Enjoy!

Portuguese Kale Soup

Another homage to Pops. We felt like some down home comfort tonight. It's been rainy and one of the girls is under the weather. What can be better than a hot stew with all the fixins? We called Florida and the only secrets Pops was giving out was to add paprika and plenty of garlic. Here is a lovely variation. Even my sick little one seemed to perk up after her meal. Lots of letovers too! You can serve it over white rice like my hubby's family does or eat is as a soup with some crusty bread and butter. Warms every part of your soul.

1 tbs olive oil
3/4 cup dice leek, white and light green parts
3/4 cup dice onion
3 cloves garlic diced
3/4 cup diced celery
5 cups chicken broth
4 russet potatoes, peeled, cut into sixths
1 large thick slice of smoked ham, diced
1 polska kielbasa diced
2 cups chopped kale
1/2 bay leaf
1 tsp paprika
salt as needed
freshly ground pepper as needed

1. Heat oil in a soup pot over medium heat. Add the leek, onion, celery and garlic. Cook, stirring occasionaly, until the onion is translucent, 4 to 6 minutes.

2. Add the broth, potatoes, and ham. Bring to a simmer and cook until the meet and vegetables are very tender, about 40 minutes.

3. Meanwhile, bring a large pot of salted water to a rolling boil. Use a pairing knife to cut away the tough stems from the kale and discard them. Blanch the kale in the boiling water until it wilts, about 3 minutes. Drain the kale, run it under cold water to stop the cooking and drain again. Slice the kale into shreds.

4. Add the kielbasa, kale, paprika and bay leaf to the base. Season with salt, pepper to taste and simmer for 15 to 20 minutes longer. Serve in bowls over rice or as a soup with crusty bread.

Weekend Bouillabaisse

My turn tonight. I felt like something light and one-pot to lessen the dishwashing thing! What could be better than a yummy fish stew served with warm crusty bread. According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish. On a lazy weekend I used one, shrimp, scallops and mussels. All easy ingredients to find on a run to your local supermarket. You can use any type of fish, such as fillets of flounder, haddock, cod, perch, white fish, whiting, porgies, bluefish, bass - almost any combination.

Stew ingredients:
1 pound of different kinds of fish fillets, fresh or quick frozen (thaw first)
1/2 cup Olive oil
1-2 pounds of Oysters, clams, or mussels
1 cup cooked shrimp, or rock lobster tails (if you want so fancy up the dish)
1 cup thinly sliced onions
4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
2 cloves garlic, crushed
1 large tomato, chopped, or 1/2 cup canned tomatoes
1 sweet red pepper, chopped
4 stalks celery, thinly sliced
2-inch slice of fennel or 1 Tbsp teaspoon of fennel seed
3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon powdered saffron
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup clam juice or fish broth
2 Tbps lemon juice
2/3 cup white wine
Sliced French bread

1 Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf. Cook until the onion is soft and golden but not brown.

2 Cut fish fillets into 2-inch pieces. Add the pieces of fish and 1 cup of water/chicken broth to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, or lobster tails, cut into pieces or left whole.

3 Add saffron, salt, pepper. Add clam juice and white wine. Bring to a simmer again and cook about 5 minutes longer.

4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. Spoon the bouillabaisse over the bread. If desired, serve with Sauce Rouille. Serves 6.

Directions for Sauce Rouille:

1 Tbsp hot fish stock or clam broth.
2 cloves peeled garlic
1 small red hot pepper
1/2 teaspoon salt
1/4 cup soft white bread, pulled into bits
1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.

Cranky Cook Rating: 1 out of 5 stars. A true weekend cinch. Done in less than 45 minutes including prep.

Creamy Polenta

Polenta? Never been a fan. We had the pleasure of taking a class at the Institute of Culinary Education in the city with Sabrina Sexton. Ms. Sexton's experience comes from having honed her skills at the Gramercy Tavern and other well known New York establishments. Her Best of Beef class is well worth it! This yummy polenta was made to accompany her short rib dish and we are big fans of it. Nice change of pace from mashed potatoes.

3 T. Butter
1/2 cup chopped onion
1 1/3 cup milk
1 1/3 cup heavy cream
1 1/3 cup water
1 cup polenta

Sweat onions in butter until soft and translucent. Add milk, cream and water and season well. Bring the liquid mixture to a boil and slowly add the polenta, whisking constantly. As the mixture thickens, continue stirring with a wooden spoon until the polenta has thickened and the grains are fully cooked (about 3-4 minutes). Adjust seasoning.

Serve immediately or place a piece of plastic directly over the surface to prevent a skin from forming.

Cranky Cook Rating: 1 out of 5 stars. Easy and yummy. Make sure to make close to serving.

Short Ribs Braised in Red Wine

After a night at the fight (Trinidad vs. Roy Jones) we decided to stay in tonight and cook. My cranky cook has been inspired this week! After a couple of misteps last weekend which I didn't post he is back in full effect. The week was peppered with brilliance beginning with a fantastic Pollo al Jugo followed by scrumptuous Shrimp Curry and a lovely salmon. Well, as if it could get any better, his star shone brightly tonight with a Daniel Bouloud classic right at home. Eat your heart out folks. Brindles, this is the dish for you when we arrange that adult playdate. Takes some time but the results are restaurant quality. Take a risk on the polenta. If you're too shy to try it go for some amazing heavy cream in your regular recipe for mashed potatoes to accompany. Cheers. Again credit to Mr. Boulud. This is a modified version of his inspiration.

Ingredients
1 bottle red wine (merlot)
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
salt and crushed black pepper corns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium sized carrots, peeled, trimmed, and cut into 1-inch lengths
2 ribs celery, peeled, trimmed, and cut into 1-inch lengths
1 medium sized leek (white and light green parts) coarsely chopped
10 cloves of garlic peeled
6 sprigs flat leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
1 1/2 qt. chicken broth

Preparation
1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.

2. Center a rack in the oven and preheat to 350°F.

3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)

5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)

6. To serve, spoon the polenta puree (see next entry) into the center of 8 plates and top each with a short rib. Pour the sauce onto the plate around the puree.

Cranky Cook Rating: 3 out of 5 stars. Recipe takes a bit of work and is lengthy but well worth the effort.