Seared Sea Scallops with Mediterranean Fennel Sauté

Lent is almost over and I will soon be eating my chocolate so thought I should make a big effort to keep it healthy and of course delisioso tonight

1 lb jumbo sea scallops
2 bulbs fennel, core removed and sliced very thin
2 cups organic arugula
1 tomato chopped
4 cloves garlic sliced
Crushed red pepper
Salt/pepper
Olive oil
1/2 -3/4 cup feta cheese
1 tbl butter
1 tbl fresh lemon juice
1 Avocado cut in chunks
Splash of white wine ( about 1/3 cup)
Juice of 1/2 lemon
Rinse and pat the scallops dry and pull off the little side muscle if still attached
Brush with olive oil, salt/pepper and set aside.

In large skillet heat 2 tbls oil and add fennel slices. Cook over medium heat until they begin to brown. Cover the pan and continue cooking till tender, 4-6 minutes. Uncover and add garlic, arugula and tomato. Cook another 3-4 minutes till wilted. Add salt/pepper, crushed red pepper and feta cheese and turn to low while you sear the scallops.
On grill pan or sauté pan, heat 1 tbls olive oil and add dry scallops and brown over medium heat approx 5 minutes till they caramelize. Turn over for another 2-4 minutes till browned on the other side. Don't over cook, you want them succulent! Remove from pan... hit with the splash of white wine cook for 2 minutes and add the butter and lemon juice. Assemble the sauté mixture on plate, scallops on top, avocado chunks and drizzle the sauce over all of it. Healthy and tons of great flavor. I was quite proud of this dish. Ciao Bella and Buona Pasqua!

Chicken Thighs with a Dijon cheesy sauce

4 chicken thighs with skin and bone
6 Tbl flour
Salt/pepper
Garlic powder
Paprika
Olive oil
1 cup beef stock
1 4oz can of sliced mushrooms
3 sprigs fresh thyme
1 tsp dried tarragon
1 heaping Tbl Dijon mustard
1/3 cup heavy cream
3-4 Tbl Parmesan cheese

The key to this dish is caramelizing the skin of the chicken. From that all the good flavors are developed.
Dredge the thighs in the flour that is seasoned with the salt, pepper, garlic powder and paprika. Heat on medium, just enough oil in a skillet to cover the bottom of the pan really good. Brown chicken skin side down till nice and brown approximately 10 minutes and then turn over and continue to brown the other side. Remove chicken from pan and drain off all but 2 Tbl oil. Be sure to leave all the nice browned bits (aka flavor) in the pan. On medium heat add the mushrooms and cook for 5 minutes. Add stock and whisk in the Dijon mustard, thyme and tarragon. Turn down heat to medium low and stir in cream. When combined, add chicken back in the pan, cover and simmer till chicken is cooked through. Mine took about 12 minutes. Move the chicken to one side of the pan and add the cheese to the sauce. Serve the cheesy sauce over the chicken and adorn with a little chopped chive.
I served with some roasted asparagus and a small caprese salad with fresh mozzarella. I guess Ron must have loved it...he did all the dishes! Ciao Bella!

Olive oil poached salmon

Did you crinkle your nose and think greasy and too much oil??? Well have no fear, this is actually my new favorite way to cook fish with a LIGHT taste. The herb flavored olive oil imparts a nice taste and keeps the fish moist. I have done this method with sea bass and halibut also. I think you will be surprised how nice this comes out.

2 fillets (skin on or off) wild salmon or any fish with about 1/2" thickness
Olive oil (enough to just cover the fish in your pan
3 sprigs thyme
3 cloves garlic sliced
Peel from a whole lemon and or orange

Simmer the olive oil with above ingredients on medium low for 5 minutes till oil is infused with flavor.
Add fish and lightly simmer for approx 10 minutes or until fish is just cooked through. You can tell from the color, especially with the salmon. Don't cook it "to death" lol...no need. Use a spatula to remove and also to let drain for a second. A few more of your herbs on top and a squirt of lemon, salt and pepper and enjoy a moist and delicious dish. Ciao Bella!

I served with some sautéed fingerlings with steamed broccoli sautéed with a touch of olive oil, butter and parsley.

Trish's Spinach Salad

My birthday week consisted of good food and more good food, so last night I decided to get back to a bit lighter fare. This salad went together quick and got a thumbs up from Ronaldo

1/2 pound diced pancetta
1 shallot sliced thin
1 bag baby organic spinach
2 small vine ripe tomatoes
1 garlic clove minced
2 eggs hard boiled and diced
1/3 cup dried cherries or cranberries
1/2 cup toasted pecans or walnuts
3 tbs red wine vinegar
1/2 - 3/4 tsp Dijon mustard
1 tsp honey

In a small skillet cook pancetta till crisp and then remove from pan with slotted spoon but keep the drippings in pan.
In a salad bowl, add spinach, dried fruit, tomatoes, egg, and nuts.
Reheat pancetta drippings on low and cook the garlic and shallot for 1 minute. Add vinegar, Dijon and honey and stir for 30 seconds. Add cooked pancetta. Pour the hot dressing over the salad and toss well till the spinach just starts to wilt. A few grinds of black pepper and you are ready to serve with a nice ciabatta roll! Ciao
Bella!

Mushroom/asparagus sauté

Since we gobbled all of Alex's polenta the other night, I needed a quick veggie to go with our leftover short ribs

1 12 oz pkg sliced crimini mushrooms
1 12 oz pkg sliced white mushrooms
1 small bunch organic asparagus, steamed for 2 minutes and sliced on the diagonal
1 handful chopped parsley
1 large or 2 small garlic cloves sliced
Olive oil
Salt/pepper
2 tbls balsamic vinegar

Sauté the mushrooms in 2 tbls oil. Cook until the water comes out of them and evaporates. Then they will start to brown. Push the mushrooms to the outside of frying pan. Add another tbls oil to the empty center of pan, add garlic and chopped asparagus. Cook and toss about another 3 minutes. Add parsley then salt and pepper and 2 tbls balsamic. Toss to coat and cook one more minute and enjoy. Ciao Bella!

Italian Peasant Salad

Prepping a little salad for the Oscars to go with an already prepared flatbread with mushrooms, Emmental and Parmesan cheese. Somebody pour me some wine while I slip on my stilettos!
Ciao Bella

1 package mini heirloom organic tomatoes cut in half
4 small cloves garlic minced
1/3 cup fresh basil, leaves rolled tight and cut into small strips aka "chiffonade"
1/3 cup white kidney beans or garbanzo beans
Salt to taste
Crushed red pepper to taste
EVOO
Splash of red wine vinegar
Mix everything in a bowl and let set for at least 30 minutes for flavors to meld
Easy and will be the perfect match with the "no" tomato flatbread!
BTW Georgie you alway have my vote!
Enjoy the Oscars everyone...

Zucchini A Gratin

I made this earlier in the week and forgot to post. Served with a blood orange and citrus marinaded chicken.

5 zucchini sliced on the diagonal 1/2" thick
1 cup plain panko bread crumbs
4 cloves garlic minced
1 sprig Rosemary (from my yard) chopped
2 tbls Italian parsley chopped
2 tbls fresh basil chopped
1/3 cup grated Parmesan
1/3 cup feta cheese
Olive oil
salt and pepper
Oven at 350. Mix together all of the topping ingredients except oil and salt and pepper. Place zucchini slices in a circular pattern in round glass pie plate. Sprinkle 1st layer with a pinch of salt/pepper and half of the topping mixture. Add a touch of olive oil over the top and then proceed to second layer. Top with the rest of the topping and a bit more oil to moisten. Cook for approx 20 minutes until zucchini is soft and topping is browned. I made this a day ahead, refrigerated and just cooked it the night we ate it. It will actually hold in the refrigerator ahead of time for a couple of days so it's a great do ahead" side dish. Ciao Bella!