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| Beautiful Tomatoes, from "The Farm" |
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| Gorgeous Sweet Corn from "The Farm" http://www.thefarmwoodbury.com/ |
Had the best weekend with son, Kent, daughter,Paisley, son-in-law, Jason and Baxter, their schnoodle. Really chilled out! Picnicked, and ate lobster. Went to the local flea market to buy a tennis ball for Baxter and some heirloom tomatoes and sweet corn.
Then had one more taste of summer... got stung by a bee, which is why I am late with this shortened post. But as promised, here are the two recipes from my friend Anna-Marie.
Scallop, Spinach, and Orange Salad
adapted from Bon Appetit
serves 4
2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons melted butter
1/4 teaspoon paprika
8 cups fresh baby spinach leaves ( about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into
pieces
Using a knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in a bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
Line a baking sheet with foil. Overlap 9 scallop slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt, and pepper.
Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
Broil scallops until cooked through, about 3 minutes.
Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
Place scallops on top of spinach salad. Drizzle sauce over scallops and serve.
Caramelized Raspberry Rice Pudding
serves 6
1/2 cup water
4 teaspoon salt
3 cups long-grain white rice
3/4 cup whipping cream
4 cups half and half
2 vanilla beans, split lengthwise
6 large egg yolks
3 cups plus 6 tablespoons sugar
24 fresh raspberries
Combine water and salt in a small saucepan. Bring to a boil. Add rice. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Fluff with fork. Cool completely.
Preheat oven to 300 degrees F. Pour cream and half and half into a heavy medium saucepan. Scrape seeds from vanilla bean and add to cream.
Bring cream mixture to a simmer. Whisk yolks and 1/3 cup sugar in a large bowl to blend. Gradually whisk in hot cream mixture. Stir in rice.
Divide cream mixture equally among six 3/4 cup custard cups. Press 6 raspberries into pudding in each cup. Place ramekins in a large baking pan and pour enough hot water to come halfway up the sides. Bake until puddings no longer move in the center, about 40 minutes. Remove ramekins from water and cool on a rack for 30 minutes. Cover and refrigerate until well chilled, at least 2 hours. (Puddings can be made 1 day ahead. Keep refrigerated.)
Preheat broiler. Place ramekins on a large baking sheet. Sprinkle each pudding with 1 tablespoon sugar. Broil until sugar melts and turns golden brown, watching closely to avoid burning, about 2 minutes. Chill until puddings set, about 15 minutes.
