Scallops with Pea Puree, Pancetta and Gremolata

I feel a pang of longing just looking at this photo again. *Whimper*

Scallops with Pea Puree, Pancetta and Gremolata
courtesy of Amy

Ingredients

1/3 cup chopped fresh parsley
2 teaspoons finely grated lemon zest
2 medium shallots, finely chopped
3 ounces diced pancetta
2 tablespoons olive oil
1 teaspoon minced garlic
2 cups frozen early sweet peas, thawed
1 cup chicken broth
12 medium sea scallops, patted dry and seasoned with salt and pepper
1 tablespoon butter

Method

For the gremolata: in a small bowl combine the parsley, lemon zest, and one tablespoon of shallot. Set aside.

In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the pancetta until crispy and cooked through, 2-3 minutes. Remove from pan, leaving some of the reserved fat in the pan. Set aside.

In the same pan, over medium heat, sauté the garlic and remaining shallots for about 3-4 minutes. Add the peas and broth and season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes.

Transfer the contents to a blender and puree to a smooth consistency. Return the puree to the pan, along with the cooked pancetta, cover and set aside to keep warm.

In a large nonstick skillet, heat butter and the remaining olive oil over medium-high until very hot. Add scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, about 3 minutes per side.

On serving plates, arrange the scallops on top of the puree and sprinkle with the gremolata.

NOTES

I barely know what to say about this. It surpassed my expectations beyond measure. In a single bite, you get the buttery scallop, salty pancetta, sweet and savory pea puree and sharp and pungent gremolata.

Absolutely ridiculously amazingly outrageously good. Thank you for convincing me to make this one, Amy; thank you times a million.

Braided Semolina Bread

Did I say I wasn't a baker? Ahem.

Braided Semolina Bread
from my dear Rebecca (Foodie with Family)

Ingredients

For the dough:

4 cups all-purpose flour
2 cups semolina flour
3 teaspoons instant yeast
3 teaspoons kosher salt
4 tablespoons sugar
4 tablespoons extra virgin olive oil
2 cups lukewarm water

For the topping:

1 egg white
Sesame seeds
Dehydrated onion flakes
Dehydrated garlic flakes

Method

(This method is for mixing by hand. For stand mixer and bread machine methods, please visit Rebecca's original post.)

Add all dough ingredients to a large mixing bowl and stir together with a sturdy wooden spoon until you form a shaggy but cohesive dough. Cover the dough with a clean towel and let it rest for 30 minutes.

Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Transfer dough to a clean bowl, cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

Turn the dough out onto a clean surface and form into a neat mass. Divide the dough in half, then divide each half into 3 pieces. Cover three of the pieces with a towel while working with the other three.

Pat one piece into a rough oval. Use the side of your hand to press an indentation along the length of the dough piece. Fold the dough together along the length of the indentation and roll lightly with your hands to form a thick rope between 12 and 14 inches long. Repeat with the other two pieces so that you have 3 ropes of roughly equal length. Line them up in parallel with the ends facing you.

Gently grasp the end of the rope on the far left. Lift it to about the center, leaving the far end on the counter, cross it over the rope nearest to it and lay it down. Now grasp the end of the piece on the far right and lift it to about the center, leaving its far end on the counter, cross it over the (now) center rope (which is the first one you moved) and lay it down. This is the manoeuver you will repeat – far left over center, far right over center, and so on- until you have ends too short to continue. At that point, pinch the ends together and tuck under the braid. Now go back to the center of the loaf and finish braiding the loaf toward the top (since I use a large cutting board when working with my dough, I just flip the board around and braid the other half, again toward me). When you reach the ends, pinch together and tuck under.

(If you would like to see photos of the braiding method in detail, again, please visit Rebecca's original post.)

Cover the loaf lightly and let rise in a warm place until puffy in appearance and about doubled in size.

Preheat oven to 400°F. Whisk the egg white until it is frothy. Paint generously onto the risen bread braids and sprinkle the braids with the toppings.

Bake for 18-22 minutes or until a golden brown color and firm on top. Turn the oven off, prop the door open a little (two inches, if you can make your door behave) and let cool for at least an hour.

NOTES

If you've read this far and you're saying to yourself "yeah, it's pretty, but I don't bake... I don't make bread... the braiding would be too complicated," etc., then STOP RIGHT THERE. This dough is so. easy. to work with. I cannot emphasize this enough. From the mixing to the braiding to the baking, it is a total cinch. And the recipe is so foolproof, you can cut the ingredients right in half to make a single loaf and it's still flawless.

Don't fear the yeast, people, not for any reason. I feared it for far too long, and I didn't know what joys I was missing (bread... pizza... oh, how I love you).

We've had this a variety of ways: with cream cheese, which made it taste so deliciously like an everything bagel, I had to be careful not to demolish a whole loaf in one sitting; on its own, pieces torn from the barely cooled loaves; sliced with butter; dipped in ragu. Rebecca told me she and her boys also use it for sandwiches. It's just marvelous, no matter what you do with it. I will be making this one for a long time to come.

Chicken and Sausage Jambalaya

Oh, people. You don't know. No right words for this one. Just a stunningly, insanely good recipe. One of those that makes me want to grab all of you by the shoulders and scream "cook this!"

Chicken and Sausage Jambalaya
adapted from Bon Appetit, March 2011

Ingredients

6 ounces applewood-smoked bacon, diced
1 pound cooked andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/3 pound Black Forest ham (one very thick slice), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 large celery stalk, chopped
1 red bell pepper, coarsely chopped
1 pound boneless, skinless chicken thighs, cut into large chunks
1 tablespoon sweet paprika
1 tablespoon dried thyme
1/2 tablespoon New Mexican chili powder
1/4 teaspoon cayenne pepper
15-oz can diced tomatoes and green chiles
1 1/2 cups beef broth
1 cup long-grain white rice
1 bunch scallions, chopped
1/2 cup fresh Italian parsley, minced

Method

Position rack in bottom third of oven and preheat to 350 degrees.

Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add andouille sausage and ham. Saute until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell pepper. Cook until vegetables begin to soften, stirring occasionally, 8 to 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, about 4 minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, about 40 minutes (check it at 35). Uncover pot. Mix half of the scallions and parsley into jambalaya; serve with the rest for garnish at the table.

NOTES

Steve and I saw this as I was flipping through my Bon Appetit magazine and we immediately agreed I should make it. And after doing so twice, all I can say is that it was even better than we could have imagined.

I'm telling you, seriously: go forth and make.

Sausage, Leek and Pea Pasta

Sausage, Leek and Pea Pasta
adapted from Lidia Bastianich

Ingredients

1 lb hot Italian sausage, casings removed (or 1 lb bulk homemade)
Splash of dry white wine
2 large leeks, trimmed, light green and white parts cut into 1/2-inch pieces, washed well, and drained
1 large shallot, finely chopped
2 cloves garlic, minced
1 cup homemade chicken stock
1 tablespoon dried oregano
1/2 teaspoon fresh black pepper
1 cup frozen peas
12 ounces shaped, dried pasta (suggestions: campanelle, fusilli or medium shells)
1/2 cup freshly grated Parmigiano-Reggiano

Method

Bring a large pot of salted water to a boil.

Put the sausage into a bowl. Add a splash of white wine and mix into the sausage until the meat is moistened.

Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up the lumps, until no longer pink, about 5 minutes. Add the leeks and cook, stirring, until moderately soft, about 6 minutes. Stir in the shallot and garlic and cook for 1 minute. Add the chicken stock, pepper and oregano.

Heat to a boil, then reduce the heat to medium low and simmer gently for 5 minutes. Cover the skillet and set aside; keep warm.

Meanwhile, cook the pasta in the boiling water until al dente, about 10 minutes. Drain the pasta and return it to the pot over low heat. Add the sausage and leek sauce to the pasta and toss well. Remove the pot from the heat, add the grated cheese; toss well. Transfer to individual bowls and serve immediately, with more grated cheese and crushed red pepper on the side, if you like.

Made with campanelle:

NOTES

A classic example of "simple is best" Italian food and one of my top top favorite pastas of all time. When I make it, I am hard pressed not to just grab a spoon and sit down with the whole pot of it in front of me. Crazy delicious and even better the next day for our lunch after it's mingled together for just a bit longer.

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

Ingredients

4 medium yellow onions
Olive oil
Salt & pepper
1 cup heavy cream
1/4 cup of white wine
Parmigiano-Reggiano or Parmesan, finely grated

Method

Preheat oven to 375.

Peel and slice the onions into 1/4-inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15 minutes.

While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

After 15 minutes, remove the onions from the oven and raise the temperature to 450. Carefully transfer the onions to a shallow baking dish, again keeping the rings intact. Slowly pour the cream sauce over the onions. Sprinkle each onion with the grated cheese.

Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and let the onions continue to cook until brown and caramelized, about 5 more minutes.

NOTES

First Lisa made these beauties. Then Amy. They both ranted and raved about them. And when two long-time food friends and fellow onion lovers both make a dish and rant and rave about how great it is, you make it, right?

And ohhhh good lord I'm so glad I did. These were ridiculously fantastic. I needed to let mine brown a bit more at the end, but there's always next time. And there will be many next times.

Like Amy's, only half of mine made it to the table because I couldn't stop, um, sampling. Make 'em. Make 'em tomorrow and the next day and the day after that for lunch with crusty bread and nothing else and don't even share.