It may be the time of the day or the day of the week. Today, Monday, it is Meatless Monday. One day per week to get away from red meat and give our bodies a rest for healthier benefits.
The recipes may be Begged, Borrowed, or Stolen. You find recipes in books and you make them your own. I always add a little bit of this and a little bit of that.
This recipe caught my attention because I love scallops any which way. I thought the Tangerine Gastrique was interesting. A Gastrique is a reduction of sugar and vinegar infused with any flavor. In this case, tangerine juice.
The recipe was posted by Emeril Lagasse but to tell you the truth it needed more additions to a plain salad. Color like roasted peppers and roasted artichokes for once.
Ingredients
1 cup sugar (you certainly can reduce this amount)
1/2 cup rice wine vinegar
1/2 cup fresh tangerine juice (could not find any so a orange/ mango juice was used)
A pound of scallops
1 tablespoon olive oil (a little more if needed)
salt and pepper
1 cup of arugula (I used a bit more)
1 tablespoon of extra virgin olive oil
salt and black pepper
2 tangerines, peeled and separated
roasted pepper cut in strips
roasted artichokes or canned ones will do
2 or 3 ounces shaved Parmigiano-Reggiano cheese
Let’s make the gastrique. In a medium sauce pan, combine, sugar, rice wine vinegar, and the juice. Bring up to a boil, then reduce to a simmer. Reduce until the liquid gets syrup like, about 10 to 15 minutes.
For the scallops, please dry them on paper towels. You always should do that before cooking scallops.
In a saute pan, heat the olive oil. Season each scallop front and back with salt and pepper. When the pan is very hot, add the scallops. Sear them on one side until golden brown, a couple of minutes it is only what it will take.
Toss the arugula in a salad bowl with extra virgin olive oil, along with the roasted pepper strips and the artichokes.
You can put the salad mixture in a large platter, add the tangerines to make a pretty presentation. Add the cooked scallops and drip the Gastrique all over. Sprinkle the shaved cheese.
A little bit of sweetness combined with scallops turns out to be a very nice salad.
Enjoy!!
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I don’t know about you but I think we are becoming better cooks nowadays. I wish I could say the same about baking. It is not my forte but I can make a few things too.
I always say that Thanksgiving is a time for an overabundance of food, but, Christmas I like a more simple meal. If you saw my last post a prime rib roast is nothing simple. It makes an amazing presentation, more so if cooked right.
As New Year approached I think I had my fill of beef. Time for some lobster. It looks so pretty at a table and it is delicious. I decided to make a Lobster Newburg. I usually make recipes my own because I add a little bit of this and a little bit of that. At times a secret ingredient of saffron can make it taste out of this world. A few sweet peas….not sure if that’s even on a Lobster Newburg. Some make toast points…..Oh no, we had it over pasta. Pair it with a French 75 cocktail using Courvoisier instead of gin, believe me it is to die for.
The broth had so much taste because using the shells it is the way to go when making a seafood broth.
Save the rest of the broth. You can freeze it for another time.
New Year’s Day is a new beginning. Starting up with a decadent breakfast is always a must. Eggs Benedict, my own style too. Did not want any bread so on top of the grilled asparagus and Surry ham from Surry, Virginia, poached eggs and homemade Hollandaise Sauce.
And then came the Apple Toddy. This recipe has winesap apples which are hard to get around here, nutmeg, allspice, cloves, sugar, grated orange rind, rum, peach brandy, apple brandy, bourbon and lemon juice. You need to start this by cooking the apples then everything goes in a crok in a stoneware crock for 16 weeks. So start way before the holidays and place it in your garage in a cool place.
To drink it pour in your desired glasses and you can cut the apples up in bite size pieces. I never used to enjoy it years ago but I have acquired a liking for this old family recipe.
So in order to finish the day I wanted to get some black eyed peas. Nowhere to be found. Yeap, I went a little too late to some of the stores. I wanted that good luck everyone says they bring you. Black beans will have to do. I decided to make a black bean soup which if I say so myself was pretty good for not planning anything in advance. A little garnish here or there and it turn out as good as the photo shows.
And so another year begins. I did not make any resolutions. I will take one step at a time, enjoying every moment, every day.
Wishing you the best for 2021.
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I got into not eating meat on Monday. Following the Meatless Monday campaign if you want to know. This is an international campaign nonetheless. It is just a way of not eating meat one day of the week to improve your health. This organization was founded in 2003. There is also a Facebook Page called Meatless Monday. To know more about it, please visit http://www.meatlessmonday.com.
A few years ago I was visiting my cousins on the island of Culebra. Gorgeous beaches, beautiful scenery. On the photo a look at Luis Pena from their balconies. One of the recipes they prepared was a Spinach Pie. Not only was it good, but it was so easy with 5 ingredients. The chopped frozen spinach I was buying for this recipe had a lot of water but I found a few months ago a spinach that is steamable and to tell you the truth it is so much better. You can get it in all supermarkets.
I have shared this recipe on my website before so I decided to do it again as I remembered that this summer, here in Rehoboth Beach, Sharon, Amantha, Debbie and I would have impromptu dinners on the beach. This is one of the recipes I took. You can eat it hot, warm, room temperature or even cold.
Recipe – Spinach Pie
1 package or bag of spinach – 10 ounces
1 block cream cheese. You can use the less fat one or regular one.
1 onion (Cut in chunks.)
4 eggs
1 cup Parmesan cheese
Pre heat oven to 350 degrees. Grease lightly a pie dish. I use a glass one. Let spinach defrost and squeeze it to get all the water out. Take the cream cheese out of the refrigerator and let it soften a bit.
In a blender put eggs, spinach, onion, and cream cheese. Add salt and pepper to taste. I usually add just pepper since the cheese has plenty of salt. Blend. Pour into a pie dish.
Place in the oven for about 10 to 12 minutes. Sprinkle Parmesan cheese on top to cover. The cheese will make a crust and will add taste to the pie. Don’t be shy and sprinkle on.
It will take another half hour or so to be ready. Test it with a knife and if comes out clean then it is ready. It should have a nice rich crust.
You can really use this spinach pie for breakfast, lunch or dinner. And even for an appetizer. I would cut in squares instead of wedges if that is the case.
When I joined my friends this summer for our Rehoboth Beach dinners, I think they loved it. Don’t you think? They are smiling!
Remember that these recipes are begged, borrowed, and stolen…..please make them your own.
Until next time!
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Starting a diet on Monday…resolutions usually start on Monday, not in the middle of the week, right? Monday is a fresh start for most of us. Not eating meat on Monday, apparently, is not a new concept. There is also Wheatless Wednesday.
The awareness of Meatless Monday was reintroduced as a public health awareness campaign. It has taken off more so since 2003, with many restaurants offering Meatless Monday dishes. In our homes this is a concept easily adopted as 1, 2 3.
We need it today because after all the eating on Thanksgiving….some of us started before that, LOL. This recipe for Spinach Pie was given to me by my cousins in Puerto Rico. It is one of those recipes that is good, only 5 ingredients, and you can serve it for breakfast, lunch or dinner….adding or topping it with whatever comes to mind to make it your own. I hope you like it.
SPINACH PIE
1 package spinach – 10 ounces
1 block cream cheese (I use the less fat one)
1 onion
4 eggs
1/2 cup grated Parmesan cheese
Pre heat oven to 350 degrees. Grease lightly a pie dish. Let spinach defrost and squeeze it to get all the water out. While the spinach is defrosting take the cream cheese out of the refrigerator. You want it a bit soft.
In a blender put eggs, spinach and cream cheese. Add salt and pepper to taste. I usually just add the pepper. Blend.
Pour into the pie dish.
Place in the oven for 10 minutes, then sprinkle Parmesan cheese on top to cover. The cheese will make a crust and will add taste to the pie.
It will take probably another 20 minutes to be ready. Test it. It should have a nice rich, and brown crust.
Take it out of the oven, slice, and enjoy!!
Have a great day!!
Note: If you want it to be gluten free, please grate the Parmesan cheese yourself.
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Eating Gluten Free at the Delaware Beaches has been getting easier and easier as the years go by. Restaurants have decided that offering gluten free dishes is in their best interest. So many people are being diagnosed with celiac disease and the only treatment at the moment is to follow a gluten free lifestyle.
Having followed a gluten free regimen in my household for many years, I know how wonderful it is to find restaurants where you can completely feel at ease when ordering a meal. Not to be afraid of contamination. Hey, it does happen.
Don’t get me wrong, I think the restaurants at the Delaware Beaches are doing an amazing job in creating dishes for those that have to eat gluten free.
Last night, friends got together to try The Cafe on 26, located at 84 Atlantic Avenue (Rt. 26) in Ocean View, Delaware. Tel. 302-539-2233. Website? http://www.thecafeon26.com. Find it on Facebook and Twitter. This restaurant is 99% gluten free. Please mention that you have the allergy and they will tell you what Not to order. Probably just a couple of things, really.
Ocean View is located a couple of miles west of Bethany Beach.
We decided to try it yesterday. I was also giving Allyson some info. regarding my experiences eating gluten free. What to do? Hidden glutens, etc. etc.
What a pleasant surprise! First, Christie, our Server was so good. And funny too. We arrived super early. Yes, it was going to be an early dinner for all.
The Cafe on 26 has a full bar. They open for lunch and dinner Monday through Saturday: Lunch from 11 a.m. until 3 p.m. and dinner from 4 p.m. until 9 p.m. On Sunday they are only open for dinner from 3 p.m. until 9 p.m.
After a few drinks we ordered salads: Everything that we ordered was Gluten Free!! Note: Menu changes daily.
On the left, a Classic Caesar Salad with Romaine lettuce, parmesan cheese, garlic crouton and a Caesar Dressing. On the right, a Summer Salad with spring greens, mandarin oranges, dried bing cherries, seasonal local berries, red onion, cucumber, apples and candied walnuts with a citrus basil vinaigrette.
My Spinach Salad was delicious. I had them take out the Queso Fresco….not eating cheese at the moment. Baby spinach, bacon, mandarin oranges, red onion, almonds slivers and a bacon vinaigrette dressing.
Our entrees:
Stuffed Flounder…Fresh flaky flounder filet stuffed with all lump crab imperial and topped with their imperial sauce. Side dishes of mashed sweet potatoes and broccolini.
Their signature dish was the Potato-Romano Encrusted Salmon. Scottish Faroe Island Farm Raised Salmon, encrusted with potato, Romano and Parmesan Cheese, then topped with Lump Crab, and a dill and cream reduction. Side dishes of sauteed zucchini and squash and a Tabouli salad.
My Duck Breast was awesome. Tender and juicy. Pan seared then finished in the oven and complimented with a dried cherry port reduction. Side dishes of mashed sweet potatoes and grilled asparagus.
Another order of the Potato-Romano Encrusted Salmon, but with side dishes of sauteed green beans with carrots and toasted almonds and a Quinoa Salad.
For dessert an order of their Chocolate Cheesecake. Love chocolate? This is the one and Gluten Free!! Dense and rich just like a cheesecake should be.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” luciano pavarotti and william wright
Which brings me to my post…..Roberta, Missy, Debbie, and I have been getting together to celebrate each others birthdays for so many years. I really don’t remember how many exactly, but they have been many. We usually have breakfast, but now that we are more matured, it is about time we start having dinner instead.
The following photo is of us after having dinner at Bramble & Brine, located at 315 Rehoboth Avenue, in Downtown Rehoboth Beach, Delaware. Tel. 302-227-7702. Find The Bramble & Brine on Facebook.
Megan and Joe Churchman are they owners of Bramble & Brine that opened last fall in Rehoboth Beach. Rehoboth is a foodie’s destination and opening a restaurant in this town is probably challenging and exciting at the same time. So much competition….guess what? Megan and Joe have managed to create a restaurant catering to a diverse clientele, whose taste and palate are very discriminating.
I congratulated Megan for their success….and her answer was “we are so blessed”.
I called about 2 weeks in advance to make a reservation….I wanted that much sought after table by the window at streetside. You can see it on the above photo to the right. Yes, that was our table. Missy was celebrating a birthday and our table looked beautiful, colorful and we could not wait to experience our dinner.
Bramble & Brine was comfortably crowded at 7:30 p.m. The bar had customers enjoying a few drinks waiting for their tables. The restaurant has a shabby chic decor….we loved that our chairs had wheels; easier to push in and out.
You will only see the photos of our food…..privacy is important when taking photos, especially when it is crowded.
After much catching up we decided to start with 2 appetizers for the table. Bramble & Brine outdid themselves with the food presentation.
The Lemon Carameled Scallops with pickled mushrooms, radish, pearl onion, chive and shellfish emulsion, and coconut creme fraiche where so tasty. Love when scallops are crispy on the outside and oh so….melting in your mouth, as well.
Ribeye Crown with corn truffle, stuffed poblano, hominy, chimichurri and queso fresco. Good combinations with the poblano and chimichurri adding that extra punch.
Some salads were ordered, as well:
The Chestnut Smoked Ricotta Salata with beets, cucumbers, pea tendril, micro basil, bread and butter pickle dressing. That was my salad and it was refreshing. My palate was ready for the main event.
The Market Salad had arugula, radish, shaved pecorino, and sherry vinaigrette. Very nice with a light and well seasoned vinaigrette.
The Birthday Girl, Missy, decided to have the Chowder. The chowder had clam and tomato broth, confited fingerlings, braised bacon, charred leeks, and confit tomato. At tableside the broth was poured over the clams to complete the dish. A presentation of a steamy chowder was well received.
Three orders of Halibut with fregola and radish, cauliflower puree, caper and brown butter. The were devoured and got great reviews.
Any time I see a whole fish offered at a restaurant, I pretty much order it. Even though you have to be careful with some bones, a whole fish offers total flavors. So, when I saw that Bramble & Brine was offering Salt Crusted Whole Rainbow Trout my choice was easily made. It had a parsley puree, new potato, enoki mushroom, sweet sopressate and confit almonds. It was served on a slate tile; it looked gorgeous, and it tasted even better.
Believe it or not….we did order dessert. All desserts are made in-house. The Pound Cake Banana Split did not last long. The homemade salted caramel ice cream was to die for, as well as the pretzel ice cream. It also had banana jam peanut butter and cashew nougat and toasted malt crumbs. These dessert was made for sharing.
Note: Our server was so pleasant…he knew his menu well. He was very attentive, but not intrusive.
Wishing Megan and Joe the best for Summer 2014!!
Having a meal with friends is….priceless!! Talk to you later.
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