Scallops and Beans

So I haven't blogged in forever. But, I would like to get in the habit again. I am going to start blogging the recipes for the dinners I make on my days off. I currently have three days off a week so that is a guaranteed three posts. I will also supplement the blog with posts of our grocery shopping at the farmers markets. This means what we got, where we got it from, and maybe some plans on what we will be cooking that week. The garden is going to get going real fast here, so there will be plenty of garden updates, too. So here is the first recipe. I made this on Sunday after returning from our 3 day trip to Vancouver for Nova's birthday.

Seared Scallops over White Beans and Bacon

serves 2

Soak overnight in plenty of water:
    3/4 cup cannellini beans
Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off the any foam. Simmer gently for an hour, or until the beans are tender. Add more water if necessary during cooking.
Season to taste with:
    Salt
In a medium sauce pan, saute over medium heat:
    1/3 cup of bacon, diced
Cook until crispy and then add:
    1 small shallot, fine diced
    1 garlic clove, finely chopped
    1 teaspoon thyme, picked
Cook for 1 minute. Drain beans add to sauce pan with:
    3/4 cup chicken glace
    1/2 tablespoon sherry vinegar
Cook on a strong simmer. Continue until liquid is reduced, about 8 minutes.
Meanwhile prepare:
    1/2 cup Salsa Verde
Remove the small muscle( the "foot") attached to the side of:
    1/2 pound sea scallops
Season the scallops with:
    Salt
    Fresh-ground black pepper
Warm a heavy-bottomed pan over medium high heat; when hot, pour in:
    Oil to coat the bottom of the pan
Turn the heat up yo high and add the scallops in a single layer. Don't crowd the pan. Cook the scallops for 2 to 3 minutes on each side. Serve scallops over the beans with sauce and spoon the salsa verde over the top.

It's a Can-O-Rama Weekend!

As part of the Canvolution this weekend,
Canning Across America encourages people to can can can!


We made "refrigerator" pickles & pepperoncinis.
They are sitting in our "pantry" for a few days
before they move to the fridge.

Fresh Tomato Goodness

Heirloom Tomatoes and Frizzled Peppers
with Sweet Corn–Marjoram Vinegarette
recipe from Chef's on the Farm

This recipe is a great way to use up your abundance
of tomatoes, corn and peppers during this time of year.

The peppers, tomatoes, marjoram and garlic
all came straight from our garden!

Whimsy & Wonder on the New Moon

Lullaby Moon XI

The evening began on 1st & Bell St.
We walked south along First Avenue,
and those dressed in white joined in the march.
The Seattle Art Museum
is where the nights revels officially began.
After a few dances,
we began a game of follow the leader.
We frolicked,
around the block and into Benaroya Hall.
We danced along the sidewalks, streets and alleys.
They stopped for tea party at the bottom of the stairs.
A long evening of follow the leader,
following: horses, clocks, rabbits, owls, and suits.
In the very end they waved goodbye,
in front of Pike Place Market.

It was a wonderfully surreal evening.

New Moon Merriment on First Ave.

Lullaby Moon XI

Thursday, August 20, 2009
Twilight revels begin at 7:45 pm downtown Seattle.
Come find us along First Avenue!
Please wear white and join our evening celebration!
Those with early bedtimes are welcome to attend any part of the festivities.

Lullaby Moon XI is envisioned and created by Lucia Neare, with choreography by Guy Caridi, Olivier Wevers, Mark Haim, Karn Junkinsmith, and Jenna Bean Veatch, and technical direction by David Verkade.

Lullaby Moon is a year-long invitation to Seattle to explore a world of dream. A celebration of the night sky, the series of performance events brings bedtime whimsy and wonder to parks and other public spaces throughout the city, enlivening and enlightening the dark time of each month. Performances take place on each new moon for an entire lunar year beginning in October 2008. Lullaby Moon is supported by 4Culture's Site Specific Performance Network, the Mayor's Office of Arts and Cultural Affairs, Seattle Parks and Recreation, and the generosity of private donors.

My ketchup is better than yours Heinz!

Utilizing every chance to incorporate fresh local tomatoes into a recipe, homemade ketchup just can't be passed up. Making homemade ketchup is a summer requirement, especially with the abundance of fresh local tomatoes at the local farmer's markets or your own garden. Tomatoes are one of summer's gems that must be enjoyed to the fullest. Because once fall comes, there won't be anything close to the amazing in-season tomato taste!


It's always exciting to use ingredients straight from your own garden. For this recipe the tomatoes, onion, garlic, and cayenne pepper were sourced from our very own garden and the vinegar was locally sourced from Rockridge Orchards & Cidery in Enumclaw, Washington.


Classic American Ketchup
Metropolitan Home Magazine

Ingredients

• 2 tbsp. sunflower oil
• ½ cup finely chopped onion
• 1 tsp. minced garlic
• 1½ tsp. dry mustard
• ¾ tsp. salt
• 2 lbs. ripe tomatoes (about 4 medium), peeled and coarsely chopped
• 1 tbsp. tomato paste
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. mace
• ¼ tsp. ground cinnamon
• ½ tsp. ground allspice
• 1½ tbsp. maple syrup
• ¼ cup cider vinegar

Directions

In a medium nonreactive saucepan, heat canola oil and add onion, garlic, dry mustard and salt. Cook for about 10 minutes, until softened.

Add tomatoes, tomato paste and spices. Cook for about 20 minutes over medium heat, stirring often to prevent scorching. Gently break down tomatoes with the back of a wooden spoon while cooking.

Add maple syrup and cider vinegar and continue to cook, stirring for another 10 minutes, until mixture has a thick sauce consistency.

Purée using an immersion blender or cool briefly before puréeing in a standard blender. Pour into a jar and cool completely before covering and refrigerating. Ketchup will keep, covered and refrigerated, for about a month. Makes 1 pint and can easily be multiplied.

Sun Breaks...

Scratch will be taking a small break from our monthly full moon dinners. We thank everyone who has made the dinners a possibility. We'll continue to share peeks into our scratch interests, whether it be updates from our garden or delicious homemade adventures in the kitchen. Please stay tuned, we'll be back soon! Love, us.