Monday, June 24, 2013

Linguine with Bacon and Collards

I love where we live... From May through November, especially, there is a plethora of fresh food available at our fingertips.  We've met the farmers, learned about how they raise their animals, fruits, and vegetables, and it really is a community food experience.  After going to the local Farmer's Market on Saturday morning, the week is really a fun time of experimenting with new recipes and crafting up meals that are wholesome, local, and fresh.

This recipe was initially inspired by this Linguine with Collard Greens and Bacon recipe I found online.  Although my recipe is different, it is similar enough that I feel like I should give credit where credit is due.

Linguine with Bacon and Collards

1.  In a large pan (I use an electric frying pan... You'll need the space!), fry 8 pieces of bacon*.  Remove and set on paper towels to drain but do not drain the pan.  Fry at 350 F, which is the temp you will use for the remainder of this dish.

2.  Toss in 3oz (about 2 large) spring onions*, green and white parts, diced and 1oz shelled pistachios (about 50).  Cook for 5 minutes.

3.  Add in half an apple* (about 2.5oz) and cook for 5 more minutes.

4.  Add in 1 heaping tbsp. minced garlic and 1/4 tsp red pepper flakes.  Cook for 1 minute.

5.  Add 1lb collard greens* in 2 batches.  The first batch, you will rip the leaves into halves and thirds.  Cook for 3 minutes.  The second batch, you will rip into much smaller pieces.  Cook for an additional 3 minutes.  Cover while the cook.

6.  Add 1 cup of water, cover, and cook for 15 minutes.

7.  While the veggies are cooking, boil a pot of water and cook 5.5oz linguine*, for approximately 6-8 minutes or until al dente.

8.  Uncover the veggies and toss in the pasta, along with 4oz (about 1/2c) diced tomatoes* and the bacon, which you've crumbled.  Turn off the heat, but keep it on the hot eye for about a minute before sprinkling about 1/8 cup grated parmesan cheese* (optional) over it.  Remove from heat and serve immediately.

I served this with locally made rosemary bread and soft butter.  This recipe made enough for 4 servings (Peter ate 2, I ate 1, and he had enough for lunch the next day).    We followed it up with homemade pavlova!


One of the easiest and tastiest summer treats!

There are three steps to this: meringue, whipped cream, and fruit.  You can use whatever fruits you want, but we prefer berries (strawberries, blackberries, blueberries, cherries).  Figs and kiwi are awesome, too.

Step 1: Meringue
Heat the oven to 225 F.
In a stand mixer, combine: 5 egg whites and 1/4tsp cream of tarter. Mix with the whisk attachment on medium/6 until the eggs begin to froth, then add in 1 cup white sugar and turn the speed to high.   Whisk until stiff peaks form, about 4-6 minutes.
Spray a pan with nonstick spray, then use a spatula to spread out the meringue. Make sure you make "edges" on the side, to help hold in the cream and fruit.
Bake for 2 hours at 225.  Remove from the oven and cool, at room temp, for 2 hours before beginning Step 2: Whipped Cream

Step 2: Whipped Cream
In a stand mixer, combine: 1 pint heavy cream and scant 1/4 cup brown sugar. (3 tbsp. is actually best).  Using a whisk attachment, whisk on high until whipped, about 5-7 minutes.  You want it well whipped but not stiff. 
Use a spatula and spread the cream out onto your meringue, into the 'basin' you created with your edges.

Step 3: Fruit
Wash and dry your assortment of fruit.  Mix the fruit well together and then cover the top of the whipped cream with it.
Refrigerate immediately.  Serve cold and within 2-3 days (or the cream will spoil). 

Thursday, June 13, 2013

Seared Scallops with Pear Reduction

(I haven't blogged a recipe in a while, but I think this one makes up for it!)

In a cast iron pan over medium heat, combine 2 tablespoons of salted butter and 1 tablespoon lemon-infused olive oil.  When the oil is hot, add a half pound (approx. 8) sea scallops that you've dusted with salt and pepper to taste.  Sear for approximately 2 minutes on each side and remove to a warmer plate or into foil, to keep warm.

Immediately upon removing the scallops, add 2 medium pears, peeled, cored, and diced (overly ripe pears work GREAT for this) and stir vigorously.  Add in 1 tablespoon brown sugar and continue to stir.  If your pears are very ripe, they will start to thicken the reduction, which is what you want.  If they aren't as ripe, make sure to slice them very thin so that they will break up as they soften.  After five minutes, add in 1 tablespoon of Greek seasonings (this can be a mix of oregano, mint, rosemary... anything that is a native Mediterranean herb) and stir well. 

Add in the scallops and cook for 30 seconds before flipping, making sure to keep them coated with the reduction.

Serve immediately (serves 2).

By the time I took this picture, we were already chowing down...

We served this with a cold summer kale salad, potato rolls, and a herbed wild rice.  Needless to say... Peter doesn't have leftovers for work tomorrow. Delicious!