Saturday, October 27, 2018

My Favorite Saturday Night Dinner

I love breaded Pork Chops. First into egg wash then coat with a mixture of plain breadcrumbs and panko breadcrumbs seasoned with salt, pepper, rosemary, thyme, sage, and parley. I brown them up in a saute pan and finish cooking them in the oven. The breading is crisp and the meat is moist. Bone-in is the way to go. All you need is applesauce. Next time I will try to make some homemade applesauce.

Saturday, October 20, 2018

Scallops with Fettuccine

Happy Anniversary! 27 years. I received a beautiful bouquet of flowers at work and chocolate covered strawberries. Oh My!!! Shari's Berries are the bomb!

Back to dinner. Chris has a friend who got us some freshly caught scallops from Stonington, CT, right off the boat. I found a recipe for Pan Seared Scallops. Chris said he would like them with homemade pasta. Yes, I have homemade pasta in the freezer. 

I followed the recipe for Pan Seared Scallops closely. Scallops are a high anxiety dish. I sauteed the scallops 2 minutes per side and put them on a plate covered with foil while I made the sauce. I added a little more butter and wine and some pasta water to the saute pan than the recipe called for.

I can not tell you how really good this was. The scallops were cooked perfectly and combining them with the sauce and the pasta was sublime. The flavors melded together perfectly.

This could become an anniversary tradition. We enjoyed dinner with a lovely bottle of wine from the owner of the company where I work. Delicious!!!

Monday, October 15, 2018

Zucchini, Onion, and Red Pepper Tart

I love tarts, quiche, pot pie. Just anything that has a crust and I am in love. This recipe was inspired by the post for Sweet Pepper, Zucchini and Onion Tart. My version is not gluten-free. The crust is the usual Pate Brisse. For cheeses, I used feta instead of thchèvre. Close enough. 

Here is the recipe for constructing the tart with my changes -
I made the crust and blind baked it.
Cut the peppers lengthwise. Carve out and discard the stem portion and the seeds and ribbing inside. Cut each half in half crosswise and finally slice each piece into short ribbons no wider than 1/4 inch.
Trim zucchini top and bottom, quarter lengthwise, then cut into 1/8 inch.
Warm up the olive oil in a large skillet. Add the onion to the skillet, stir to coat and let cook on medium-low heat for a couple of minutes.
Five minutes after you started cooking the onion, add the peppers, stir and continue cooking, stirring every now and then.
Five minutes later, add the zucchini, stir and cook for a couple of minutes. Cover and cook on gentle heat until the peppers are of the desired tenderness (20-25 minutes). Every few minutes uncover and stir.
When the peppers are ready, sprinkle the salt, adjusting the amount to your taste and stir, then remove the pan from the heat. Let cool, then add the goat and stir well to distribute it evenly.
Preheat the oven to 350 F.
Transfer the filling on the prepared crust and distribute it evenly. Sprinkle the grated cheese on top.
Bake for 30-32 minutes. Take out of the oven, slice and serve right away.

Tuesday, October 9, 2018

Frittata Night

We have not had a frittata in a while.  I use to make the frittata on the weekend and serve it later in the week for dinner. Now with the job closer to home, I can cook one up fresh for dinner. It does taste better. Tonight we kept it simple. Zucchini, onion and red pepper. Oh yes, there was also the prosciutto.