Tag Archives: food

Tropical Scallop Tacos

This is a re-post of a recipe I wrote last Summer. I’m re-posting it because 1) YUM! and 2) If I don’t get some things done today, my head is going to explode. Enjoy!

***

I love cooking, and I generally prefer my own food to anyone else’s, but once in a while, I make something so delicious that it surprises me. I got the idea for these tacos on a Sunday afternoon and made them for a friend for dinner. Then I made them again for my Mama and my sister for lunch on Monday. It’s that good.

It’s also easy to make, although their is a bit of knife work involved.

Tropical Scallop Tacos

 

  • 1 1/2 cups pineapple, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 2 avocados, peeled, pitted and diced
  • 1 small red onion, diced
  • 1 jalapeño, diced finely
  • 1 pint grape tomatoes, halved
  • 1 lime
  • salt to taste
  • 1 pound sea scallops, thawed
  • balsamic vinegar glaze
  • fresh whole wheat tortillas

Directions

  • Coat a non-stick pan with cooking spray and heat over a medium high flame until sizzling. Dry each scallops well with a paper towel, sprinkle lightly with salt and add to the pan. Sear on each side being careful not to overcook. Remove to a fresh paper towel.

  •  Combine the pineapple and all the vegetables in a large bowl. Add the juice of one lime and salt. Stir gently until everything is just combined.

  • Dice the scallops in to large pieces. Assemble the tacos and sauce with balsamic reduction.

This is also crazy delicious served as a salad, tossed with lettuce and napa cabbage..

Recipe: Bacon Apple Pancakes


This one started out as an experiment, and it's results were delicious...

Ingredients
Whole-Grain Pancake base...
1 C Whole Wheat flour
1/3 C cornmeal
1/4 C All-Purpose flour
3 tbsp brown sugar (half for apples/ half for batter)
4 tbsp sugar (half for apples/ half for batter)
2 tsp baking powder
1 tsp salt
2 eggs
1/4 C vegetable oil
1 1/2 C milk
--
2 fave apples (peeled, cored, sliced thin or chopped)
1 tbsp lemon juice
1/2 tsp vanilla extract (or vanilla sugar)
1 /2 tsp cinnamon
1/8  tsp cloves
(see sugar above)
--
pack of bacon (in strips)

Instructions
Toss chopped apples with lemon juice, brown and regular sugar (leave half for batter), vanilla, cinnamon, cloves.  Set aside.

In a separate container, combine dry ingredients for pancake batter: whole wheat flour, all-purpose flour, cornmeal, sugars (leftovers from apple toss), baking powder, and salt.  Combine the wet ingredients (2 eggs, vegetable oil and milk) and add to the dry ingredients.  Let sit for about 5 minutes so everything is really absorbed, then stir in the apple mixture.

The griddle... make sure it's hot, and place your bacon strips alongside each other and cook until crisp on one side.  Turn over bacon strips (interlace or basket weave if you like).  Then pour a 1/3 cup of batter (with apples) onto the bacon.  When the batter starts bubbling on the outer 2" edges and looks dry, flip with bacon.


Cook for another few minutes until the pancake is easily shifted.  Transfer to plate and repeat (or eat!).  Serve with maple syrup or butter or powdered sugar if desired.

Makes a great brunch or dinner!  Each pancake is really filling.  Makes about 8 pancakes, about 8" in diameter.

Welcome Summer 2013 …

 

My creation

My creation

My creation

My creation

- by Joan -


Jersey Cherries …

100_9465

- by Joan -


The Longest Week

 

Hello, my poor neglected blog!

This week has been one of those “knock you down on your backside” kind of weeks, but I’m cautiously optimistic that things will be a little less crazy now.

Here is a brief rundown of the weeks’ highlights:

06.16.13a

I harvested my first bunch of radishes.  And they were yummy!  I just love the crunch they give to a big, green salad.

06.14.13b

We’ve had “escaping dog” syndrome.  He’d rather hang closer to the house during the day, and then he heads back in in the evening.  It’s a good thing we have all that barking power out there, too.  Last night we heard a chorus of coyotes off in the distance.

06.16.13j

My hydrangeas bloomed!

06.16.13c

Emily discovered a missing chicken hanging out in the honeysuckle overgrowth in my front garden.  And she wasn’t alone.  She’d apparently been secretly brooding over a cache of eggs, and one had hatched. I haven’t gotten pictures yet.  And no, we really don’t need more chickens.

06.16.13d

The entire flock got wormed.  Maddie helped me with the first half; I finished them up on my own.

06.16.13e

They’re not too pleased with me now.  The indignities of having a medicine cocktail shoved down your throat will do that, I guess.

06.16.13f

While walking out to check on everyone this evening I spotted a tiny turtle in the stream.  He darted away when I tried to get closer, but it was a brilliant moment nonetheless.  It’s rather nice spotting something wonderful in the stream instead of all the copperhead snakes that we have been finding.

06.16.13g

06.16.13h

06.16.13i

Alabama still doesn’t like it when I try to take his picture.  It gets in the way of him stuffing his face with hay in his bid to become world’s fattest sheep.

Starting tomorrow the kids are in theater camp all week.  Hopefully it will be an easy week.

 


Tagged: Farm, food, Garden, Pets

Strawberry Picking!!


strawberry ice-cream! my favorite summer treat!

olive oil cake w/lemon and icing, perfect w/strawberries!

Does this mean summer is really here?


freaky strawberry
I hope so!  I went strawberry picking today since the fields opened earlier in the week.  I think it's true...perhaps summer really is here.  The strawberries say so, and I'd like to believe them.

I love eating fresh strawberries and making ice-cream with them.


Strawberry Ice-cream Recipe (adapted from the Ben & Jerry's Ice Cream & Dessert Book):
1 pint fresh strawberries (sliced, hulled)
1 tbsp lemon juice
1/3 C sugar

--- sweet cream base #1 (no eggs)
2 C whipping cream (I use soy cream)
3/4 C sugar
2/3 C half & half (I use soy milk)

Mash the strawberries, lemon juice, 1/3 C sugar, refrigerate, cover for 1 hr.
Then mix with sweet cream base until blended/pureed. Pour into ice-cream maker.  Let ice-cream maker do it's thing.  Enjoy!

As an alternative to the egg-less sweet cream base, you can also use this one with eggs:
--- sweet cream base #2 (with eggs)
2 eggs
3/4 C sugar
2 C heavy or whipping cream (I use soy cream)
1 C milk (I use soy milk)
prep this sweet cream base by beating the eggs until fluffy, slowly adding sugar, then the cream and milk.  You can cook this base at 160° F (71° C) stirring constantly if you want to prevent any chance of salmonella.  Let it cool completely in the fridge before adding the other ingredients and putting it into the ice-cream maker.


What do you like to make with fresh strawberries?

Vineyard Tasting …

With the Taste Of The Vineyard coming up on June 13 and June 15, 2013, I’d like to tell my story about the one and only time I went to this lovely and delicious event 20 years ago in 1993.

My daughter Deb and I decided  to treat ourselves to The Taste of the Vineyard. It’s put on every year by the Martha’s Vineyard Preservation Trust. Restaurants, caterers and beverage purveyors from around the Island gather under tents to present some of their specialities to be tasted. We’d never gone before and it seemed like a fun and different thing to do. Off we went to the Vineyard for a glorious long weekend of eating, shopping and tasting. The weather turned brutally hot all along the Eastern seaboard, it verged on 100 degress which is unusual for mid June. A few hours before the Taste was to begin welcomed thunder storms rolled in and dropped the temps about 25 degrees. The evening was cool and clear and perfect.

100_2205

We donned our new outfits and headed over to the grounds of the Preservation Trust which are located at the Dr Daniel Fisher house in Edgartown. The house is a beautiful Federal style home surrounded by lush gardens. It’s gorgeous.

We gingerly and hungrily entered the tents where all foods and drinks were on display. Lots of eager tasters were already there. We got our dishes and start wending through the crowds. We found seats and set about our tastings.

The tables were set with crisp white tablecloths.. in the middle of the tables were mounds of sand with seashells and rocks scattered about and a large hurricane lamp with candle sitting in the middle of the sand. Simple and tasteful, much like the occasion. The bite sized portions of appetizers and entrees were just satifyingly enough. Had to leave room for the abundance of dessert samples after all.

100_1491

But… the thing that mostly interested me was trying for the first time the Frozen Cappuccino from Espresso Love one of my most favorite places on MV. I returned to our table with my cup, eager to taste what smelled and looked delicious. I set it on the table… or at least I thought I had… but no, I had sort of placed it precariously near the edge and it landed in my daughters lap, almost the entire cup of cappuccino!!!!!  On her new skirt !! 100_4217

(The part of the original skirt is now being portrayed by a stand-in)

100_4217

One that she loved and had hoped to wear many, many times. I felt awful, I still do… it was an accident. I mean after all I myself had gotten a drop or two on my new shoes. We cleaned her up as best we could and I believe she went and got me a second cup of frozen cappuccino. I set it down on the table and… it hit the rocks and there before our eyes it oozed from the rocks and sand onto the table cloth. It looked like the tide had come in… it wasn’t pretty and it was embarassing. Could it be that maybe the third time would work! I had to find out so off I went for the third cup of frozen cappuccino. I walked carefully back to the table, avoiding being bumped or nudged. I approached the table… Deb grimaced… I held the cup tightly in both hands… I bent to set it down… and… I did it, I made solid contact with table. I then raised the cup to my lips and actually got to taste the frozen cappuccino and I have to tell you… it was good, it was very very good, it was joy to my tastebuds. I loved it and I still do, I try to have one at least once during every trip to MV. And of course I feel compelled to apologize each time to my daughter for her long lost beautiful skirt.

This blurry picture of the two of us was taken at the end of the evening. At least we’re laughing… probably at my humungeous, but then trendy glasses.


Strawberry Galette

Strawberry Galette Recipe

In current issue of BY HAND Magazine, Food Editor Lisa Richey has created a recipe for what I like to call a Lazy Person’s Strawberry Pie. That’s because a galette is much easier to make than a pie, but everyone will think it’s fancy-fancy because it is delicious and has a French name.

Mascarpone cheese, brown sugar and strawberries. Please tell me what’s wrong with any of that?

You’ll find Lisa’s fool-proof pie crust on pages 18-20 and the Strawberry Galette recipe on Page 26-27.

 

Birthday Week

Last week we had our inaugural campfire, our inaugural swim in the pool, and Neve’s tenth birthday.

Quite a week!

06.04.13a

These are aebelskivers I made for Neve’s birthday breakfast.  Aebelskivers are a Danish food – they are little, filled pancakes.  This time I filled them with wild blueberry pie filling.

They were yummmmy.

06.04.13b

She asked for Dr Who related items and spa gifts.  She got both.

06.04.13c

The traditional Carvel Ice Cream birthday cake.  If you can’t tell, it says “Treat Yo Self”.

Neve requested it say that since she loves the show Parks and Rec and “Treat Yo Self” is from her favorite episode.  After cake we all gathered around the computer so Neve could read the beautiful birthday message Susan posted on her blog.

06.04.13d

The pool was opened on Neve’s birthday and she spent the day in the water.

We’re happy it’s campfire (well, porch fire) and pool season again.

We’ve got plenty of marshmallows stocked, new roasting skewers, and a stack of new Mad Libs for our evening pleasure.

06.04.13e

This summer is even more special for me because as we sit out and carouse around the fire we hear the occasional bleating from the sheep in the field.

Absolute bliss.

06.04.13g

Neve is a connoisseur of properly roasted marshmallows.

06.04.13f

So is Oona.


Tagged: Farm, food, Seasons

Victory Garden + Four Years

Back in May of 2009, I did a blog post about my Mama turning her front yard into a victory garden. Looking back at those pictures, I just can’t believe the difference that four years and a really long growing season have brought.

Here’s the view from the front back in 2009.

This is the view from the front today.

2009

2013

The transformation has been magical!

As I may have mentioned in a previous post or two (or 10), the strawberries are thriving and fruiting like crazy!

There are three varieties of edible lavender.

And so much rosemary! This isn’t the greatest picture but I need to give you something for scale. That little bit of blue peeking out at the top is a real estate for sale sign. The rosemary bushes are about waist high and there are 8 of them. And to think it all started with a little cutting.

There are blackberry bushes all along the fence. We’re only days away from ripe berries, I think.

Not everything in the garden was a roaring success. The combination of full sun all day and the drought that’s been plaguing Texas for the last few years conspired to kill every tomato plant Mama has ever put in the front garden. (She’s had more success them in the backyard.) But that just left more room for flowers which have thrived.

Turning a front lawn into an edible garden

If you have the desire to transform your lawn, Food Not Lawns: How to Turn Your Yard into a Garden And Your Neighborhood into a Community is a great place to start.