Just the Two of Us

In almost 3 years of blogging, there are a lot of recipes around these parts. And among all the ones seafood-centric, not a one of them involves scallops.

This is going to change that, and majorly.

Chris and I usually do like everyone else and head out to a restaurant for Valentine’s day, whereby all the wait and cook staff forced to work that night provide somewhat lackluster food at dilated prices. It never stops us though – and it’s not like we go to restaurants we’ve been eyeing for years, or places we’ve never been to – we go to the same places we’d go any other weekend. That said, it seems just as reasonable to stay home and just be together, saving the tasting menus and parking hassles for another night.

So we did this year. I mean, at least this year Chris wasn’t about to hop on a plane and move to California without me for two months, right?! So there was certainly plenty to celebrate – a March and April free of selling a condo, shipping our belongings across the country, tempering territorial cats, living out of a suitcase, and apartment-shopping. Instead, months of continuing to settle in and absolutely adore everything different about this year was something definitely in need of appreciating.

So I decided it was well past time to make scallops. I picked up a half dozen oysters, too. We hung out in the kitchen together – me searing scallops and making this amazing lemongrass-tomato sauce, and Chris shucking oysters and putting together a nice, spicy mignonette to eat them with. We even ate at the dining room table like civilized folk. Or do civilized folk eat on the floor in front of the TV, desperately trying to catch up on episodes of Castle or CSI? Because if that’s the case, then we are ultra-civilized. I can’t decide…

Either way, I enjoyed the way things turned out that night. I enjoyed being home, a little music in the background, not having to worry at all that the cooks would serve me raw pork chop (V-day 2009) or that someone would propose in a super cheesy way nearby (V-day 2004) or that we’d be drunk and stumbling home in the cold (V-day 2011). We just ate together, the two of us.

And this dinner was freaking awesome, to boot.

Seared Scallops in Lemongrass-Tomato Sauce
adapted from Self Magazine, 2008 via Epicurious; serves 2 

this recipe was originally slated for 8, probably as an appetizer. I pared it down and made it for 2, but you’ll still have leftover sauce. it would go great on any seafood or even on pasta, so don’t throw it out!

time commitment: 45 minutes

printable version

ingredients
2 T canola oil, divided
1/2 onion, chopped
4 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths*
2 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped*
1 c dry white wine
1 can (14 ounce) whole tomatoes, plus juice
1/4 c Thai basil
1/4 c fresh mint
1/4 c cilantro sprigs
1/2 c baby arugula
Juice from 1/2 lime
10 jumbo sea scallops

*lemongrass and Thai chiles can be found abundantly in Asian markets (Thai chiles are sometimes in their freezer section) or in well-stocked grocery stores, like some good-sized Whole Foods.

instructions
Heat 1 t canola oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 8 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 4 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 15 minutes. Remove lemongrass and discard; puree the rest in a blender until smooth. Season with salt and pepper and keep warm.

Meanwhile, toss basil through arugula together in a bowl; season with salt and pepper. Whisk lime juice and 2 t oil together, then add to salad and sit aside.

Season scallops with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add 1/2 T oil. Cook 5 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat with remaining 1/2 T oil and 5 scallops. Divide scallops and sauce and serve with salad.

After the Pie

Man, what a week. I feel like I need another juice cleanse to get back in the swing of eating non-crap. Of course, everything eaten over the past 7 days has been fantastic (and not literally crap..), but as we all know, it adds up pretty quickly.

But that’s what the Holidays are for, right?!

I don’t have many Thanksgiving pictures to share with you all this year, but imagine a smallish San Francisco condo packed with 14 hungry people, and empty bottles of beer, wine, and cava all over the place. Imagine plates of tasty food, from appetizers to the main feast to a table full of fresh made ice cream and 8 pies at the end of the night. And of course, a little bit of Rock Band (though not nearly enough, in my opinion) was certainly part of the fun.

It was a good day, and while there wasn’t nearly as much chillin‘ as we normally like, it was a nice long holiday week/weekend and we were, as Chris would say, über happy to have our favorite people with us for so long. Next year, we’ll do it all over again, except we plan to make the trip to Minnesota this time around, giving up control of hosting duties for the first time in 7 years.

I can’t wait.

Like the two of us, perhaps you’re filling your dinner menu with light items for the next couple of weeks? Have you eaten so much pie, stuffing, and sweet potato casserole that you broke out your fat pants again? If so, another fish recipe will most definitely fit the bill. Surprisingly, I’ve actually done a decent job of keeping up with the early weekday fish tradition, so this is one made a few weeks back.

It’s pretty perfect for Fall, even though a fish dish isn’t normally something I think of during this time of the year. I think it’s the saffron, which seems to invoke all sorts of feelings of richness and decadence. Who knows.

Either way, it’s a pretty easy dish to toss together in under an hour, and it’s all sorts of good for you. It might make you feel better about all that pie, but I’m not making any promises there…

Cod with Tomato Sauce & Fregola
Adapted from Food & Wine, September 2011; serves 4

time commitment: ~50 minutes (30 minutes active)

printable version

ingredients
4 T extra-virgin olive oil
5 large garlic cloves, minced
1/4 t crushed red pepper
3 lbs tomatoes, coarsely chopped
1/8 t saffron threads, crumbled
5 marjoram sprigs
Salt and freshly ground black pepper
Zest of 1 orange, in short, thin strips
5 bay leaves
3 whole cloves
2 c toasted fregola*
Four 4-oz skinless cod fillets
Chopped parsley, for garnish

*fregola is a toasted semolina pasta that looks like Israeli couscous. If you can’t find it, you can easily use arborio rice instead (which is what F&W uses). Also, the fregola isn’t gluten-free, so if you need that you’ll definitely have to sub the rice in.

instructions
In a large, deep skillet, heat olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the marjoram and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard marjoram.

Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, and fregola and cook until the fregola is al dente, about 10 minutes. Drain the fregola, discarding the zest, bay leaves and cloves. Return to pot and season with salt and pepper.

Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 10 minutes.

Spoon the fregola into bowls or plates and top with the cod and sauce. Sprinkle with parsley and serve.