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June Farmer’s Market Supper

Monday, June 25th, 2007

Carmelized Scallops, Sugar Snap Peas with Mint, and Roasted Beet Salad

The McCarren Park Farmer’s Market is starting to get exciting! The fish guys have been here for a few weeks (although sadly, no weakfish), but now my favorite weird vegetable guy is back, along with stalwarts RonnyBrook Farm, RedJacket Orchard and Dines Farms, among others. To celebrate, I made a super-plain, super-fresh dinner of fresh vegetables, herbs, and scallops.

If you want to make everything, the beets take about 1 1/2 hours, so start them first, then do the prep and cook the scallops and peas once the beets are finished roasting.

For Beets

1 bunch small- to medium-sized beets, greens and tips trimmed off
3 tbsp chopped chives
1 tbsp rice vinegar
1 1/2 tbsp walnut or olive oil
salt to taste

Preheat oven to 350. Wrap beets individually in aluminium foil. Roast 1+ hours. When beets are done, a knife should pierce them easily. Remove beets from the oven and allow to cool slightly. Remove skins, and cut into regular cubes. Dress in remaining ingredients.

For Scallops

10 large sea scallops, muscle removed (the little tough bit stuck to the side)
1/2 tbsp butter
kosher salt
pepper
1/3 cup white wine
2 cloves garlic, finely chopped
1/2 lemon

Heat a heavy-bottomed medium-large size saute pan or skillet over medium-high heat for 2-3 minutes. Add half the butter to the pan, and swirl to coat the surface. Place scallops in the pan on one flat end, in order from largest to smallest (so that the larger scallops cook for slightly longer.) Sprinkle with salt and pepper. Do not shake the pan or move the scallops in any way for 2 minutes, then carefully turn them over (tongs are the best scallop turner,) sprinkle with salt and pepper, and cook for another two minutes. Remove scallops to a warm plate, add the remaining butter, and cook the garlic in the butter for 30 seconds until just barely beginning to turn golden. Add wine and swirl over the bottom of the pan to deglaze, then use a rubber spatula to bring up any bits of scallop or friedness. Reduce to about two tbsp, and spoon over scallops before serving. Serve with lemon wedge.

For Peas

1/2 lb fresh sugar snap peas
1 tsp butter
1 bunch purple scallions, cut into julienne
a good handful of mint leaves, pulled from their stems and cut into chiffonade
salt

Melt butter in a medium skillet over medium-high heat. Add peas and saute for several minutes, until the peas turn bright green and lose any trace of “uncooked” taste. Just as they’re finishing, add scallions and mint and saute for about 30 more seconds until scallions lose their sharpness. Remove from heat and add salt to taste.

Serves 2.

New Year’s Eve Weekend

Wednesday, December 28th, 2005

Friday Dinner
Cheese Fondue
Green Salad
Bread
Saucisson Sec
Cornichons
***
Clear Crisol Torrontes 2005
***
James Cupcakes

Saturday Breakfast
Stollen
Scrambled Eggs
Pancetta
Coffee
Juice
Fruit Salad

Saturday Dinner
Bacon-wrapped Dates
Shrimp Cocktails
Baby Yukon Gold Potatoes with Sour Cream and Caviar
***
Pomegranate Martinis
***
Salmon w/ Mustard and Brown Sugar
Sauteed Spinach w/ Garlic and Raisins
Risotto
***
Twin Fin Pinot Noir
***
Stilton
Marcel & Henri Duck Mousse with Truffles
***
Gilbert’s “G” Tawny Port
***
Chocolate Cake
Whipped Cream
***
Bugey Cerdon Sparkling Rosé

Sunday Brunch
Dutch Baby Apple Pancake
Sausage
Coffee
Juice
***
Mimosas

Sunday Supper
Chicken Chili
Guacamole
Cheddar Cheese
Scallions
Jalapenos
Tortilla Chips
***
Beers
***
Cookies