So, a momentary break from the ranting. It’s been a while since I’ve posted a recipe in these here parts, and I’ve been making something awfully tasty for JHW and me after trips to the farmer’s market that I thought others would enjoy. If you can’t find heirloom tomatoes, look for a firm-fleshed, sweet-tasting tomato. Really, though, the heirlooms make the dish, so… Find ‘em if you can.

Heirloom Tomato, Ginger, and Cilantro Bruschetta

Considering the atypical-for-Italian-cuisine ginger and cilantro, “bruschetta” probably isn’t apt. I don’t care, though. It’s delicious, and “salad” doesn’t impart the zing this fresh, lively, delicate “bruschetta” so richly deserves.

In a medium mixing bowl, finely chop:

4 medium-sized, different color, fresh-picked heirloom tomatoes
1 medium red onion

The tomatoes will be extremely juicy, so I pour into a collander to allow the excess juices to strain. I set aside the excess juices for later enjoyment (as beverage-wise they’re better’n any canned tomato juice).

To the onions and tomatoes, add to your tasting:

1 to 2 tablespoons finely minced or shredded fresh ginger
1/4 to 1/2 cup chopped fresh cilantro
1 teaspoon of olive oil
1 tablespoon of any fruit-based white vinegar (I used a locally bottled ginger-pear vinegar )
salt and pepper to taste – you want to taste both here as the salt gives the zesty sweetness a nice lift and the pepper imparts much-wecomed spicy zing

Mix thoroughly, cover, and chill for at least 30 minutes. Serve on crackers, toasted bread, or add to chilled cooked rotini or farfalle for a fantastic pasta salad.

JHW and I made a trip to see my folks last weekend. While we were there, we hit the Madison Farmer’s Market. If you live within 3 hours of Madison and haven’t been, I encourage you to make a day of it. It’s absolutely worth it.

Among the many items we procured for our larders, one of them was Squid Ink Linguine. Friday night, we had the lovely Miss ESR over for dinner. She brought chardonnay. I’d picked up some fat bay scallops. This is what we made (and please use real saffron!):

In a large saucepan, bring 3 cups of chardonnay to a slow boil. Meanwhile, bring 4 to 6 quarts of salted water to a boil in a deep pot.

Once the chardonnay is reduced to about half it’s original volume, melt 2 tablespoons of unsalted butter over high heat in a large skillet. Make a mixture of: 1 teaspoon kosher salt, 1/2 teaspoon of white pepper, and 1/4 teaspoon of crushed saffron threads or saffron powder. Season both sides of 9 bay scallops very lightly with the mixture. Add the scallops to the sautee pan and sear about 1 – 1 1/2 minutes a side, until caramelization begins. We don’t want to cook the scallops all the way through, we just want to sear both sides so they have a nice light-brown crust. Once you’ve seared the scallops, immediately remove them from the pan and place on a cool plate.

By now, the chardonnay should be reduced to about 2 tablespoons. Lower the heat to medium-high. Add to the chardonnay reduction: 1 large shallot sliced very finely, 2 to 3 cloves of garlic, sliced finely, and 1 teaspoon of saffron powder or crushed saffron threads, and 1 teaspoon each of kosher salt and pepper. Sautee about three minutes – the garlic is fragrant, shallots, and saffron should be very fragrant and the sauce should be a rich orange color. Next, add the juice and zests of four large lemons and 3 cups of heavy cream. Whisk immediately to prevent the cream from curdling. Simmer about 5 to 7 minutes – until the sauce has reduced to about 2 cups – whisking continuously.

After the cream sauce has reduced to 2 cups, add the scallops and 4 scallions chopped into 1/4 inch pieces to the sauce, making sure the scallops are completely submerged in the sauce, and lower the heat to medium.

Add 9 ounces of fresh squid ink linguine (or other fresh linguine) to the salted water and boil for 6 to 8 minutes while the scallops simmer gently in the cream sauce.

When pasta is al dente, drain the water, place pasta into 3 serving bowls, dress pasta with bay scallops (3 to a bowl), and pour cream sauce generously over the pasta and scallops. You may consider garnishing with cheese, but this is a very, very rich sauce by itself and you may find that all but the strongest cheeses are overwhelmed by its flavors.

So, I’m a big foodie, and JHW, on occassion, benefits from my culinary adventurousness. When I’m not burned out on cooking. Which lately hasn’t been a problem.¹ Too bad I go in phases – some months, we eat like fresh market kings – other months, it’s Contessa and Bertoli frozen bag dinners…

Aside from admitting fluctuating culinary dinnertime aspirations, I’ve been itching to pack healthful, cost-effective lunches that are low on carbs for JHW and myself, but am finding the task somewhat daunting. My original plan was to create 3 healthful side salads per week for us to pick and choose from on a daily basis, prepping different salads for the week takes a good 4 – 5 hours of my Sunday afternoons, and it’s not like our weekends aren’t already full with chores and studio work, and I seem to dirty every dish in the kitchen whipping these things together. If only there were a faster way to make delicious, healthful lunches!

Enter my dear friend, HM, whom, over a discussion in Bed, Bath, and Beyond, told me about this site:

lunchinabox.net

Sexy speedy bento box lunches? Hallelujah!

(Seriously, though – if I were a parent of this woman’s kid’s preschooler friends, I’d feel woefully inadequate sending my rugrat to school with a mere PBJ…)

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¹ – Last night’s meal: Steamed Lemon-Saffron Salmon with Balsamic-Garlic Reduction served over Tomato-Saffron Quinoa with a side of Balsamic Asparagus.