Around the World in Eighty Bites—Peru

My first introduction to Peruvian food came courtesy of a brief fling with a Peruvian guy. We split up quickly, but my love affair with Peruvian cuisine was the beginning of a beautiful friendship.


Peruvian Ingredients

From my first taste—Lomo Saltado with Aji Paste—to future finds such as my favorite, a layered potato dish called Causa, I’ve never tried a Peruvian dish I didn’t like. One of my close friends grew up in Peru, and she knows all the best Peruvian restaurants in and around Boston.

In recent years, Peruvian food has been touted as the next “It” cuisine. While Peruvian food is exotic enough to be a break from the ordinary, most Peruvian food is not so foreign that it cannot be easily made at home. Still, some authentic ingredients may not be easy to find if you do not live in an area with a significant Hispanic/Latino customer presence. Thankfully, we live in an era where anything we want is merely a click away, and there are plenty of online retailers selling authentic Peruvian foods.

I've created versions of several traditional Peruvian recipes that you can try at home!


Margarita Ceviche

2 cloves garlic, quartered
Juice of 2 limes
Juice of ½ orange
1 shot tequila anejo
1 habanero pepper, quartered
2 sprigs parsley, minced (leaves only)
3 sprigs cilantro, minced (leaves and stems)
A few paper-thin slices red onion
1 lb. dry sea scallops, cut into medallions*

Combine all the ingredients in a large glass or ceramic bowl. Cover with plastic film and place in the refrigerator. Let it chill for at least 2 hours (up to 12). Serve immediately in chilled bowls, or in margarita glasses with a salted rim!

* To cut the sea scallops, it helps if you place them in the freezer for about 30 minutes before slicing. When slicing, slice across the grain of the scallop as shown in the photo to the left—the blue lines in the photo represent the “grain” of the scallop, and the red line shows the direction that the knife’s blade should cut. Slice each scallops into 4 medallions of equal thickness.




Aji Sauce

1 thick slice baguette, torn into pieces
5 oz. can evaporated milk
2 aji amarillo chiles (use habaneros or serranos if you cannot find aji amarillos
2 small garlic clove, minced
2 sprigs cilantro, minced
1/3 c. grated cotija cheese
1 T. olive oil
Pinch smoked sea salt

Soak the bread for 10 minutes in the evaporated milk. Place the bread and milk in a blender or food processor with all remaining ingredients. Blend well until smooth. Keep refrigerated and use as a condiment.


Giant Corn with Cotija and Orange




Giant Corn

8 oz. dried giant corn (Goya sells this product)
4 c. cold water
2 dried de arbol or chipotle chiles
2 oz. cotija cheese, grated
Rind of1/2 orange
1 T. minced red onion
2 T. Aji Sauce (recipe above)

Soak the corn in the cold water overnight. Once soaked, drain the corn. Place it in a pot with the 2 dried chiles, cover with water by 2 inches, and bring to a boil. Boil for approximately 45 minutes, adding water if necessary.

Drain the corn and chiles and place in a bowl. When cool enough to touch, remove the chiles, mince them and place in the bowl with the corn. Add the cotija, orange rind, onion, and Aji Sauce. Blend well.

Serve either at room temperature or chilled.


Purple Potato Causa

1 lb. purple potatoes, peeled and diced
¼ c. grated cotija cheese
3 T. Aji Sauce (recipe above)
1 lime, halved
8 oz. canned crabmeat
2 T. mayonnaise
1 ripe avocado
Salt

Aji Sauce, to serve
Cilantro leaves, for garnish

Boil the potatoes in salted water. Drain and mash, incorporating the cotija cheese, Aji Sauce, and the juice from one of the lime halves. Set aside.

Combine the crabmeat and the mayonnaise and set aside. Next, mash the avocado with the juice from the remaining lime half and a pinch of salt.

Assembly will require a ring mold. To assemble the Causa, spoon a tablespoon or two of Aji Sauce onto a small plate. Set aside. Place your ring mold onto a sheet of parchment or waxed paper. Fill the mold with about 2 inches of the mashed potato mixture. Then, add a ½ inch layer of the avocado mixture. Finally, top the avocado with a 1 inch layer of crabmeat. Place the blade of a spatula under the parchment and over the plate containing the Aji Sauce. Slip the parchment out from the bottom, letting the mold slip onto the sauce (this will take practice—I ruined my first few tries!). Top with one or two cilantro leaves. Repeat until all ingredients are used, and serve chilled or at room temperature.

Giant Corn with Cotija and Orange



Margarita Ceviche

Purple Potato Causa

Peruvian Small Plates

It’s Nigiri! It’s Maki! No, it’s…Antipasti?!?

It’s almost New Year’s Eve! If you’re hosting a party, this means you’ve got to upgrade your appetizers—your taco dip may be delicious, but it doesn’t quite go with the gallons of champagne you’re bound to pour. Special holidays call for dishes that are unique and presented with some flair!

Try my twist on the traditional antipasti platter, where rich cheese, prosciutto, and roasted red peppers and eggplant are shaped and formed into Roasted Eggplant and Prosciutto "Maki" rolls and Roasted Red Pepper "Nigiri." Perfect for a festive occasion, these delightful nibbles will certainly surprise your guests!

To save time on party day, prepare the cheese blend and roast the peppers and the eggplants in advance.


Cheese Blend for Antipasti “Sushi”

15 oz. / 425 g. whole milk ricotta, drained
8 oz. / 225 g. mozzarella, finely diced (pieces should be about the size of rice grains)
1 small clove garlic, pressed
1 t. salt
Freshly ground black pepper
Pinch dried oregano

Combine all the ingredients in a large bowl. Mix well so that the garlic is evenly blended throughout. Cover with plastic film and refrigerate until ready to use.


Roasted Eggplant

1 t. salt
1 t. dried oregano
½ t. freshly ground black pepper, fine grind
1 small eggplant, sliced lengthwise into ½” slices

Combine the salt, dried oregano, and pepper in a small bowl and set aside. Lay the eggplant on a wire rack, and sprinkle with the seasoning. Rub the seasoning into the eggplant slices.

Preheat the oven’s broiler. In the meantime, line a baking sheet with foil and place the wire rack with the eggplant on top of the foil. When the oven is ready, place the eggplant under the broiler and broil for 5-7 minutes. Remove and set aside to cool until ready to use.


Roasted Red Peppers

2 red bell peppers*, cored and sliced lengthwise at natural rib

Preheat the broiler on high. Arrange the peppers on a baking sheet covered in foil (this makes clean-up much easier). Put the peppers under the broiler for 5-10 minutes, or until the peppers' skins have turned black and charred.

Remove the baking sheet from the oven. Using tongs, place the roasted peppers in a bowl. Cover the bowl and let the peppers cool.

Once peppers have cooled, gently peel off the charred skin and discard skin. The peppers are now ready to use.

* For this recipe, use the boxiest, most evenly square-shaped peppers you can find


Roasted Eggplant and Prosciutto “Maki”

Roasted eggplant, as prepared above
4 oz. / 115 g. prosciutto, very thinly sliced
Cheese blend, as prepared above

Prepare the eggplant by slicing lengthwise into thin batons, then slicing in half crosswise so that the batons are about as long as the prosciutto’s width. Set aside.

Lay a slice of prosciutto on your work surface. Heap a spoonful or two of the cheese blend onto about half of the prosciutto and spread until it is about ¼” thick. Place 2-3 eggplant batons about an inch in (see photo below), and roll up.

Using a sharp knife, slice each roll in half (see photo below), then trim the ends so that they will lay flat on a serving tray.

Repeat with the remaining eggplant, prosciutto, and cheese.

* Nutritional info per piece: 58 calories, 4 g fat, 2.7 g carbohydrates, 4.7 g protein.


Roasted Red Pepper “Nigiri”

Roasted red peppers, as prepared above
Cheese blend, as prepared above

Slice the roasted red peppers into rectangles, approximately 1 x 2.5 inches.

Place 2 heaping spoonfuls of the cheese blend into your hands and shape into pieces that are about an inch thick, and inch wide, and 2 inches long. Handle the cheese as little as possible, as the warmth of your hands will cause the cheese to soften.

Place a red pepper slice on the shaped cheese piece. Repeat with the remaining peppers and cheese.

* Nutritional info per piece: 97 calories, 7 g fat, 1.7 g carbohydrates, 6 g protein.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

This is yet another recipe that found its way into my repertoire after a trip to the Copley Square Farmers Market. If you're looking for a dish with bright, fresh flavors and tons of crunch, give this one a try. This recipe goes together in a snap (pun intended...), and it's as easy as brewing a cup of tea.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

2-3 pounds / 1 kg. favas in pods, shelled and peeled*
8 oz. / 250 g. sugar snap peas
2 T. / 30 mL Olive Oil
1 t. / 10 mL chile-infused vinegar**
1/2 t./ 2.5 g. ground coriander seed
1 T. / 15 g. grated pecorino romano
ground pepper to taste.

Bring a large pot of salted water to a boil. Add the peeled favas; blanch for 30 seconds, then remove from the water using a fine-meshed sieve to fish them out of the water - don't pour out the water (you'll use the water in the next step to blanch the sugar snap peas). Once the favas are removed, rinse them with cold water and add them to a large container with a lid.

Next, add the sugar snap peas to the boiling water. Blanch these for 1-2 minutes (no more than 2); then drain. Rinse the sugar snap peas under cold water, then add them to the container along with the favas.

Add the olive oil, vinegar, and coriander seed to the container with the favas and sugar snap peas. Toss to coat, then chill in refrigerator for at least one hour.

Just before serving, toss in the pecorino romano and ground pepper. No need to add salt - pecorino romano is naturally salty!


* For instructions on preparing favas, click here.
** If you do not have chile-infused vinegar, simply use 1 t./ 10 mL red wine vinegar and add a dash of cayenne pepper.

Nutritional information: serves four as a side dish. 163 calories, 9.3 g. fat, 18.5 g. carbohydrates, 7.1 g. protein.

Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

This is the first recipe I created after my recent trip to Boston’s Copley Square Farmers’ Market. I rarely visit farmers’ markets with a recipe in mind; instead, I buy whatever looks best and let the inspiration follow.

When I saw Asian Eggplant at one of the stands, I immediately knew that I wanted to slice it into rounds, coat it with a spice paste, and grill it. Originally, I was going to make the spice paste with Indian flavors, but after asking myself how I could incorporate capers into the dish, I decided to use Spanish flavors in the recipe.

The result? Flavor-packed eggplant with a slightly crisp crust, accompanied by an indulgent dipping sauce. These are ridiculously easy to make and are guaranteed to be a crowd-pleaser; prepare these in advance and grill them up at your next outdoor party!


Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

Coating the eggplant

For the eggplant:
½ t. / 2.5 g cumin seeds, toasted and ground
2 T./ 30 g smoked paprika
½ t. / 2.5 g finely ground black pepper
½ t. / 2.5 g smoked sea salt
1 t. / 4.5 g dried thyme
Dash cayenne
Dash unsweetened cocoa
4 T. / 60 mL dry sherry
1-2 garlic cloves, pressed
1.5 T. / 23 mL olive oil
1 Asian eggplant, sliced into ½” (1cm) rounds

Combine all ingredients except the eggplant in a shallow baking dish until a paste is formed. Dunk each eggplant round into the spice paste, coating both cut sides of the eggplant. Set aside on a wire rack for 20-30 minutes. 

Next, grill over hot coals for 1-2 minutes per side, or until the paste begins to brown and char a bit on the outside. Alternatively, if you are using your oven’s broiler, line a baking sheet with foil and place the wire rack on top of the foil. Broil about 5 minutes on the first side, turn, and grill for 2-3 minutes on the second side.

Serve piping hot with Sherry and Caper Dipping Sauce.


Nutritional information (eggplant only): serves two. 140 calories, 7 g. fat, 11.6 g. carbohydrates, 2.2 g. protein.


For the dipping sauce:
1 T. / 15 g capers, minced
1 small garlic clove, pressed
2 T. / 30 mL olive oil
1 T. / 15 mL dry sherry

Whisk all ingredients together until completely blended. Place in a dip bowl and serve alongside Grilled Eggplant Medallions.

Nutritional information (dipping sauce only): serves two. 325 calories, 36 g. fat, 0.2 g. carbohydrates, 0.1 g. protein.

Coppa (Boston, MA) - Restaurant Review, Restaurant Replica Recipe

Last week, I entered a new decade. Goodbye, 20’s, you were pretty damn fun; helloooo, 30 - I have a feeling you’re gonna be just as fun! Although I definitely had a brief freak-out over my old age, the fear didn’t last long. I refuse to believe that my ability to enjoy life is determined by the amount of time I’ve spent on this planet. As long as I can read good books, watch hockey, surround myself with interesting people, and eat good food, the next 70+ years are going to be just as awesome as the first 30.

Speaking of good food, I used my big ol’ birthday as a good excuse to finally try a restaurant that I’ve wanted to try for, oh, two years. A few friends and I gathered at Coppa, a popular, well-known restaurant in Boston’s South End that specializes in Italian-inspired small plates, unique salumi and variety meats. Knowing Coppa’s popularity, I made a reservation about a week in advance. Thank God, because the place is much smaller than I expected! Reservations are a wise choice - the bar area is pretty small, and it‘s likely to be packed because this place is friggin’ awesome.

I started the night with a cocktail, as one should on her 30th birthday. After a painstaking decision making process, I chose the Fumo sull’Acqua (Mezcal, citrus, and chili syrup). I found a new favorite “away” cocktail (as opposed to the Godfathers and dirty martinis I like to mix up at home). Smoky, slightly sweet, mildly spicy, and totally delicious - I could drink these every day.

While each of us ordered an individual entrée, we split several small plates, including arancini, duck prosciutto, and bruschetta con ricotta (crostini with sheep’s milk ricotta and hen of the woods mushrooms). Although the duck prosciutto was phenomenal (the stuff literally melts in your mouth), the dish that we all raved about for the rest of the evening was the bruschetta. The four of us split one small slice of bruschetta, yet it was so rich that we agreed that a larger portion would have been too much.

My individual dishes were the Panino di Riccio di Mare (sea urchin and salami panino with mustard seeds) and the Orecchiette con Trippa (house made orechiette pasta with tripe, beef tongue, pork belly, chick peas and parmesan). If you’re into sea urchin, this mini-panini is to die for!!! Coppa does NOT skimp on the sea urchin in this dish - pieces were literally seeping out of the sides with every bite I took, so I had to eat carefully. It is small, but like the other dishes we sampled, it was so rich that large portions are unnecessary.

The orechiette was good, but I am a tripe lover and I would have been happier with the dish if it had contained more tripe. However, it was still delicious - the pasta was done just right, and the tomato sauce was very light and subtle, as to not overpower the other flavors.

By the end of the evening when our waitress asked us if we were interested in dessert, I didn’t think I could do it (plus, I was wearing a very tiny Free People sweater that revealed my entire midriff¾ I wouldn’t have been able to pull off the look if I’d been full and bloated!). However, being my birthday, our server brought me a complimentary dish of their honey-walnut gelato, topped with a lit birthday candle. As if the food wasn’t enough to encourage me to return to Coppa, touches like this stick in customers’ minds and can be the nudge that will elevate a restaurant from “great” to “favorite.” And the gelato?!? One bite, and I was mentally kicking my own ass for not ordering it in the first place!!! It wasn’t overly sweet, and you could definitely taste the honey. This is one of the most perfect desserts I’ve ever had, and I’m not even a dessert person.

Overall, Coppa is now one of my favorite dining spots in Boston. It’s one of those places with a menu so unique that you’ll want to make sure you try everything on it at least once. Just like a carefully assembled All-Star team, there is no weak link in Coppa’s lineup.

Because age has done nothing to diminish my curiosity, I stopped by Whole Foods and picked up the ingredients I thought I’d need to try and duplicate Coppa’s Bruschetta con Ricotta. Of course, when I say “duplicate,” I really mean “replicate as closely as I can, then tweak it a bit to personalize it.” One characteristic of Coppa’s ricotta topping sparked my curiosity¾while the flavor of the hen of the woods mushrooms stood out, I don’t recall biting into any mushroom bits. Were the mushrooms pureed? Possibly, but I suspected that the chefs pulverized dried mushrooms and folded the powder into the ricotta. So that’s the technique I used. I wouldn’t know where to buy hen of the woods mushrooms if my life depended on it, so I relied on the dried porcinis and shiitakes in my pantry. Using my spice grinder, I buzzed them into a fine powder. Needing my own touch, I decided to add a bit of Spanish flavor with a splash of dry sherry, some fresh thyme, and smoked paprika. Also, I used regular cow’s milk ricotta rather than sheep’s milk ricotta.

This recipe’s concept is the same as Coppa’s, and the flavor is similar, but the finishing touches differ. If you can’t make it to Coppa, make this recipe!



Brushchetta con Ricotta with Thyme

8 dried shiitake mushrooms
4 dried porcini mushrooms
2 T. melted butter
16 oz. Whole milk ricotta
2 t. dry sherry
2 t. fresh thyme
1 t. olive oil
2 t. white truffle oil
pinch kosher salt

Toasted baguette slices
Several thyme leaves, to garnish
Pinch smoked paprika, to garnish

Using a mortar and pestle, spice grinder or coffee grinder, pulverize the dried shiitake and porcini mushrooms to form a powder.

In a deep mixing bowl, combine the mushroom powder and the melted butter. Mix well. Next, add all the remaining ingredients except for the baguette slices and garnishes. Using an electric mixer, beat well until the ingredients are all fully incorporated into the mixture and the mixture is nice and fluffy.

Spread a heaping spoonful of the ricotta mushroom mixture onto each toasted baguette slice. Top with a few fresh thyme leaves, and then sprinkle with a tiny pinch of paprika.

VARIATION: Instead of using the whipped ricotta as a topping for crostini, use it to sauce pasta. Simply use the recipe above to sauce 16oz. of dry pasta, adding about a teaspoon of salt, an extra dash or two of smoked paprika, and some additional thyme leaves.

Stuffed Plantain Rolls with Callaloo, Bacon and Warm Chipotle Butter

This Christmas, Santa brought me some books on Puerto Rican and Floridian cooking. While I'm familiar with the names of most of the ingredients, I haven't had the experience of cooking with some of them, particularly plantains.  I love plantain - whether it's fried, mashed, or grilled, I've always been a fan of their starchy, semi-sweet flavor. So when I saw plantains in my produce department with a "4 for $1" tag, I threw a few into my basket. Talk about an offer I couldn't refuse! 


semi-ripe plantain

For those of you unfamiliar with plantains, they look almost identical to bananas.  However, they do not taste like bananas, nor can they be eaten raw - plantains must be cooked.  The great thing about plantains is that they can be eaten from their green stage to their fully black stage, each stage of ripeness offering different flavors and textures.  When green, they are starchy and potato-like; when black, they are much sweeter and less firm.  I like them best in the in-between phase, when the skins are starting to turn brown and spotted. 

Unsure of how I wanted to cook my plantains, I reached out to my friends and my Baconbutterbooze.com Facebook followers for input, but in the end, a spark of inspiration (and my compulsion to spike everything with bacon) led me to create the recipe below.  If you can find ripe plantains and callaloo, this recipe is one that I highly recommend! 


Stuffed Plantain Rolls with Callaloo, Bacon and Warm Chipotle Butter

4 c. cooked callaloo leaves*
4 chipotles in adobo, minced
1 T. adobo sauce
2 t. ground ginger
1 t. garlic powder
1/2 t. ground allspice
generous amount finely ground black pepper
1/2 t. salt
2 T. bread crumbs
2 semi-ripe plantains, peeled and cut lengthwise in 4 thin slices
8 slices thick-cut bacon
8 pats butter
Warm Chipotle Butter (recipe below)

Preheat the broiler to high, and soak 16 toothpicks in water.  In the meantime, make the stuffing.  If the cooked callaloo has any moisture, drain it in a colander, pressing any remaining liquid out.  Once drained, place it in a mixing bowl with the minced chipotles, adobo sauce, ginger, garlic powder, allspice, pepper, salt, and bread crumbs.  Mix well and set aside. 

Now, assemble the plantain rolls.  Take each strip of plantain, create a ring, and secure with a toothpick, as shown in the photo to the left.  Stuff the center with the callaloo stuffing, packing it in - it should be packed in tightly.  Next, stretch a slice of bacon around the plantain, and secure with a second toothpick.  Push the toothpicks in so that only the ends of each toothpick are visible - they have a tendency to burn.  Finally, top each roll with a pat of butter. 

Broil 3-4 minutes per side, using barbecue tongs to turn.  Turn them over carefully so that you don't squish the plantains or lose the stuffing mid-turn.  Once both sides are broiled, remove from the oven, turn the broiler to low, and finish under the broiler for about 10-15 more minutes. 

Remove from oven, drizzle with Warm Chipotle Butter, and serve hot.

* If you cannot find fresh callaloo leaves, canned callaloo can be purchased online. 


Warm Chipotle Butter

3 T. butter
1 T. adobo sauce, from can of chipotles in adobo
1 T. malt vinegar

Melt the butter in a small saucepan.  Whisk in the adobo sauce and malt vinegar.  Continue whisking until the vinegar's aroma has dissipated, and drizzle the hot melted butter over the Plantain Rolls.

Deviled Eggs – Far East Style

I wish I could remember what inspired to create this recipe, but I’m at a loss.  Sometimes ideas just pop into my head out of the blue, and if I think the idea will work, I load up my grocery cart, run with it, and hope for the best.  That’s what happened this weekend when I decided to create deviled eggs with an Asian twist. 

These beauties may look like regular old deviled eggs, but they pack a ton of flavor and a crunchy, tasty surprise!  Using Szechuan-style seasoning and Asian vegetables gives the filling an unmistakable Eastern flavor.  Play with the garnishes for added intrigue.  Your guests will love these gems! 

Deviled Eggs – Far East Style

6 hard-cooked eggs, chilled (see below)

2 T. finely chopped water chestnuts

1 green onion (green part only), halved lengthwise and thinly sliced

1 T. Szechuan seasoning (see below)

1 T. soy sauce

½ t. Thai green curry paste

1 T. sesame oil

1 T. minced cilantro

Shiitake mushrooms, sliced paper-thin, for garnish

Individual cilantro leaves, for garnish

Slice each egg in half lengthwise.  Carefully remove the yolks, without breaking the cooked egg whites.  Place the yolks in a mixing bowl with all remaining ingredients except for the garnishes.

Mix the egg yolk and seasonings until blended completely.  If the mixture seems too dry, add a little more soy sauce and sesame oil.  Spoon approximately 1 tablespoon of the mixture into each cooked egg white, creating a mound of seasoned yolk.  Divide evenly among the egg whites, using all the egg yolk mixture.

Top each egg yolk filling with a slice of shiitake mushroom and a cilantro leaf.  Serve chilled. 

VARIATION:  Replace the soy sauce with Thai fish sauce, and replace the shiitake mushroom garnish with several pearls of salmon roe. 

Hard-Cooked Eggs

6 eggs

Place the eggs in a deep saucepan with a lid.  Add cold water, covering the eggs completely.  If you touch one of the eggs at its widest part with your index finger, the water should come up to your 2^nd knuckle.  Place on stove, uncovered, and heat until the water comes to a rolling boil. 

Once water is boiling, turn off the stove and place the lid on the pan.  Let sit completely still for 15 minutes, then drain the eggs and rinse several times with cold water until eggs are cool enough to touch.  Place them in the refrigerator and allow them to chill for a few hours, preferably overnight. 

Szechuan Seasoning

If you cannot find a Szechuan-style seasoning you like, you can make your own using a mortar & pestle or a spice grinder. 

2 T. toasted sesame seeds

1 T. yellow mustard seeds

1 T. coriander seeds

1 T. Szechuan peppercorns

1 T. ground ginger

½ t. white pepper

½ t. crushed red chile flakes

Grind all ingredients until a consistent powder is formed.  Store in a glass jar. 

     

Food Finds North of Boston, Getting Creative With Scallops

I spent this weekend with my mom in Portsmouth, NH, and as always, we did a lot of cooking.  Somehow we managed to get our hands on a late-season batch of green tomatoes – every time we’ve made fried green tomatoes since mid-August, I’ve said, “I can’t believe I'm going to have to wait til next summer to eat these again!”  Each batch has made a liar out of me – there’s always a few stragglers waiting for us in the tomato bins at Applecrest Farms.  Will the ones we made yesterday be 2010’s final fried green tomatoes?  Only time will tell. 

A trip to Applecrest is not complete without a visit to their Traveling Barnyard – a fenced-in area where kids (and dorky adults like me) can roam amongst goats, sheep, ducks, geese, and chickens, with a separate enclosure for the llamas and alpacas, and a sweet old Shetland Sheepdog to keep the flocks in line.  Because I fear that I will trip over a child or goat, I prefer to stay outside of the fence where I can participate with little to no claustrophobia. 

For 50 cents, little paper cups full of grain kibble can be purchased to hand-feed the animals.  Most will calmly eat straight from your hand, but some – one goat in particular – have their sights set on larger prizes.  Yes, a mother goat jumped up and grabbed the paper cup right out of my hand and proceeded to devour the entire thing, paper cup included!  I wish the poor goats knew that while high in fiber, paper is not the best-tasting snack available. 

I thought that apple cider, peach nectar, honey crisp apples, sharp farmhouse cheddar, a basket of perfectly ripe figs, and of course, green heirloom tomatoes, was enough fresh food to snack on for the two days I was visiting, but my mom told me that we had one more stop to make.  Apparently, a new store opened in Kittery, Maine, and she wanted to check it out.  I went along for the ride, and when we pulled into the parking lot, my eyes nearly popped out of my head – Enoteca Italiana, an Italian market whose storefront closed in May – had reopened in a new location!  This was cause for celebration. 

A few months ago, my mom and I pulled up to Enoteca to pick up our usual olives, cold cuts, sausages, and cheese, only to see a “Closed” sign hung on the door and boards covering the windows.  “My heart hurts!” I proclaimed.  Neither of us knew of any other store in the area that carried the top-quality, authentic Italian foods that Enoteca offered, and it was devastating to think that paisans living in Portsmouth, Kittery, York, Eliot, and Berwick would have to drive an hour south to Boston just to find a decent slice of mortadella!  Granted, none of those small towns are known for having a strong Italian-American presence, but as the slow food movement continues to grow, Italians and non-Italians alike will turn to shops like Enoteca, seeking a return to flavorful food and an escape from the mass-produced, overprocessed products that line the shelves and deli counters at big-box supermarkets.  We left with a tub of buttery Castelvetrano olives, a package of sliced mortadella studded with peppercorns and pistachios, a bottle of crisp Falanghina, a batch of grapefruit ricotta cookies, and enormous smiles on our faces, knowing that we’d never have to buy crappy capicole again.

Our final stop was Seaport Fish, a seafood market in Rye, NH.  Just like Mercato del Mare, Boston’s seafood heaven, Seaport Fish offers top-quality catch, great variety, and the kind of customer service that makes you feel like you’re their only customer.  They’re my go-to seafood market when I’m away from home.  When I started this blog in August, I made it a point to communicate with the merchants who provided me with the ingredients I needed to make my recipes.  Liz and Keri, the lovely ladies who own Mercato del Mare, have been a great source of not only seafood, but inspiration, and while chatting with them via e-mail they mentioned that they’re always looking for creative scallop recipes.  This was my Quickfire Challenge; I've been on a mission to make an out-of-the-ordinary scallop dish.  My "a-ha!" moment waited until this weekend to arrive.

So what exactly would I do with those sweet, white cylinders?  Pan-seared scallops over pasta?  Yawn.  Bacon-wrapped?  Been there, done that.  Ceviche?  Blahhhhh.  I’ve got it – Sea Smores!  Put a scallop in the marshmallow’s place, make a sauce based on dark brown porcini mushrooms to resemble the chocolate, and sandwich them between parmesan crisps.  I thought it was worth a try. 

I did make my Sea Smores, but next time I do it, I will not use the parmesan crisps.  Never having made parmesan crisps before, I did not realize that they are greasy.  Thin rounds of French bread toasts topped with grated parmesan and toasted under the broiler would be far more finger-friendly.  Regardless, I will include the recipe as I made it, using parmesan crisps.  If you don’t mind a little grease, they’re delicious! 

When purchasing scallops, be sure to buy “dry” scallops, which means that the scallops were not soaked in water.  Scallops absorb water, and if chemicals are added to the water, the scallop will absorb even more.  By buying dry scallops, you’re assuring that you’re not paying for water.  (Learn more about scallops here on Mercato del Mare's Fish Facts page!)

Sea Smores

Olive oil

6 large “dry” scallops

Finely ground black pepper

12 parmesan crisps (see below) or ¼” toast rounds

1 batch porcini sauce (see below)

Dry off the scallops with paper towels so that there is no moisture on the scallops’ surfaces.  Dust the scallops with finely ground black pepper. 

Place a heavy-bottomed pan over high heat and brush with a thin coat of olive oil.  Add the scallops.  Sear the scallops for 1-2 minutes per side, turning regularly.  A golden-brown crust should form on the outside of the scallops; cook no more than 5-6 minutes total, depending on their size.  Remove from the pan; set aside. 

Place six of the crisps on a plate.  Spread 1-2 teaspoons of the porcini sauce on each crisp in a thin layer.  Next, place one of the seared scallops on top of the sauce on each crisp.  Finally, place one of the remaining parmesan crisps on top of each sea scallop, creating a bite-sized scallop sandwich.  Serve with a crisp, dry white wine. 

Parmesan Crisps

Coarsely-grated parmesan cheese

Heat a non-stick pan over medium-high heat.  Sprinkle about 2 T. parmesan in 2-inch circles on the pan (most standard-size pans will fit 3-4 crisps).  When the parmesan begins to melt and bubble, remove from heat and set aside to cool for a few minutes.  Using a spatula, carefully scrape the crisps off the skillet, making sure to keep them in one piece.  Place the crisps on paper towels to absorb some of the grease; set aside until ready to use. 

Hint:  Always make a few more than required to allow for any that break.

Porcini Sauce

¼ c. dried porcini mushrooms, broken or snipped into very tiny bits*

¼ c. Boiling water

Splash whiskey

Splash heavy cream

Salt and finely ground black pepper

1/8 t. cornstarch

Soak the porcinis in the boiling water.  When they have softened, add the porcinis and their soaking liquid to a small saucepan.  Place over medium-low heat; add the whiskey, cream, salt, and pepper.  Cook, stirring constantly, until small bubbles begin to form on the surface of the liquid.  At this point, add the cornstarch, stirring constantly, until it is fully dissolved and the sauce begins to thicken.  Once the sauce is the consistency of melted chocolate, remove from heat and use a rubber scraper to transfer into a small bowl. 

* If you cannot find dried porcini mushrooms, they can be purchased online.

Black Pasta with Roasted Garlic & Orange Sauce, Focaccia, Roasted Red Pepper Bruschetta

I promised recipes, and while I may not always post them in a timely manner, I always keep my word!  Here are the recipes for this weekend's dishes:


Black Pasta with Roasted Garlic and Orange Sauce

I created this recipe a few years ago in an attempt to impress a guy. Since I’ve always heard that the way to a man’s heart is through his stomach and I knew that the object of my affection liked high-quality food, I wanted to show off a little and serve something ostentatious. I picked up a bag of black pasta from a local producer at the farmers’ market (this was before I knew where to find squid ink!), and I decided that a sauce based on orange and roasted garlic would look original and memorable. Unfortunately, while the pasta water was boiling, the guy texted me to tell me he wasn’t coming. At first I was devastated, but once I tasted the final product my pain was alleviated – more pasta for me!

1 navel orange
1 head roasted garlic
½ c. white wine
1/4c. chopped Italian parsley (plus extra sprigs for garnish)
Drizzle olive oil
Salt
Pepper
Chile flakes

Zest one orange using a zester (you can buy one for about $10 at any good kitchenware store). Divide the zest in half – one half goes into the sauce, the other is set aside for garnish. Peel the remaining skin and as much of the pith as possible from the orange, divide into segments, and slice each segment into half-inch chunks.

Remove the cloves from 1 head of roasted garlic and put them in the blender with the orange segments, half the orange zest, and the wine, parsley, and olive oil. Puree until liquefied, adding more wine and olive oil if necessary.

Transfer puree into a saucepan large enough to hold all cooked pasta, and cook over low heat until the sauce is hot

While you are making the sauce, cook a batch of black pasta. Once pasta is done, drain it, add it to the pan with the sauce, and toss until all pasta is coated. Season with salt, pepper, and chile flakes.

Divide equally among 4 shallow pasta bowls, garnishing each with a pinch of the remaining orange zest and a sprig of parsley.

Roasted Garlic Focaccia

This recipe is time-consuming, but not labor intensive - active prep lasts approximately 20 minutes; the rest of the time is spent waiting for the dough to rise.  This is a perfect recipe to make on a lazy Sunday during football season, as most of the active work can be done during commercial breaks if you measure your ingredients ahead of time!   

For dough starter:

2/3c. warm water

2.5t. active dry yeast
1c. flour

For dough:

2.5c. unbleached flour, plus extra for dusting
1 head roasted garlic
1/3c. water
1/3c. olive oil, plus extra to grease bowl and pan
1/3c. white wine
1t. salt

Olive oil, salt, and oregano for topping
Equipment: two large mixing bowls, cookie sheet lined w/ aluminum foil, water-filled cake pan

First, make the dough starter. In a mixing bowl, combine 2/3c. warm water and the yeast. Cover with a dish towel and let this sit for 10 minutes or until the water looks murky and bubbly around the edges.

Next, add 1c. of the flour to the bowl. Stir until all the flour is incorporated into the water and a sticky dough forms. Again, cover with a dish towel and let this sit for 30 minutes. During this time, the dough should puff up a little. Use this time to remove the individual cloves from a head of roasted garlic – if the individual cloves are soft like a paste, set them aside. If any are still a little firm, chop them up a bit and set aside. Also, coat the inside of the clean mixing bowl with a splash of olive oil and set aside.

Now it’s time to make the dough. Add 2.5c. flour, prepared roasted garlic, 1/3c. water, olive oil, white wine, and salt to the mixing bowl containing the dough starter. Combine all until fully incorporated and dough is formed. Turn the dough out onto a clean countertop dusted with flour, and knead the dough for 8-10 minutes, dusting the countertop with more flour if the dough starts to stick.

Once the kneading is complete, put the ball of dough into the mixing bowl coated with olive oil. Cover with a dish towel and set aside to rise for approximately one hour, or until the dough has doubled in size. In the meantime, line the cookie sheet with aluminum foil and grease the foil with a splash of olive oil.

Once the dough has risen, turn it out onto the greased cookie sheet. Stretch the dough so that it covers the cookie sheet. Once the dough has stretched, use your fingertips to create “dimples” in the dough – the surface should not be even. Be careful not to poke holes in the dough – small craters will do the trick. Once you’ve dimpled the dough, cover it with the dish towel and let it rise for an additional 45 minutes. Use this time to preheat the oven to 425, placing a water-filled cake pan on the bottom rack of the oven (this creates steam inside the oven).

Once the dimpled dough has risen, remove the dish towel and brush your dough with a thin coat of olive oil, and sprinkle it with a few pinches each of salt and oregano. Now it is time to bake – place the cookie sheet on the middle rack of the oven, above the water pan. Lower the oven temperature to 400, close the oven, and bake for 25-30 minutes.

Remove the focaccia from the oven. Once it is cool enough to handle safely, slice it up and serve it with Roasted Red Pepper Bruschetta, or with seasoned olive oil for dipping.

Variations –replace the head of roasted garlic with ¼ cup of one, or a combination, of the following: capers, slivered oil-packed sun-dried tomatoes, minced olives, gorgonzola crumbles, chopped fresh herbs, etc. The possibilities are endless.




Roasted Red Pepper Bruschetta

6 slices roasted red peppers
1/4lb. provolone, sliced thin
1 small clove garlic, sliced paper-thin
2T. olive oil
1T. white wine
1T. chopped parsley

Preheat the broiler. In a shallow baking dish, place the roasted peppers in one thin layer. Next, evenly sprinkle the garlic slices across the roasted peppers. Drizzle with the olive oil and the white wine. Now, layer the provolone across the top of the pepper and garlic layer, making sure all the peppers are covered.


Place under the broiler and broil until the cheese is melted and starting to brown at the edges. Remove from oven, sprinkle with parsley, let cool slightly, and serve pepper slices over focaccia bread.



I do hope you'll try these recipes!