linenandlavender.blogspot.com: Olives and Oranges

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"One of my earliest memories of living in Paris...

...is entering the local bistro as a three-year-old, being greeted by the courtly waiter, and then being charmed by a dish that immediately caught my eye: escargots on display in a glass case..."-excerpt, Olives and Oranges, page 209.

Recipe: Roasted Scallops with "Snail Butter" and Mâche

(quick cook recipe - makes 4 main course servings or 6 small plates)

Snail Butter

1 1/4 cups loosely packed fresh flat-leaf parsley leaves

2 garlic cloves, coarsely chopped

5 tablespoons unsalted butter, at room temperature

Grated zest of 1/2 lemon

Scallops

4 ounces field-grown mâche, baby spinach or watercress

2 pounds dry-packed medium scallops

Medium-coarse sea salt and coarsely ground black pepper

1 Tablespoon extra-virgin olive oil

Juice of 1 lemon (about 2 Tablespoons)

Crusty bread, sliced and toasted

Heat oven to 350 degrees F.

FOR SNAIL BUTTER: Finely chop parsley and garlic together. Place in a bowl, add butter and zest and mash together with a fork until well combined.

Place mâche in a large bowl. Set aside.

FOR SCALLOPS: Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into the pan, being careful not to crowd pan or lower the temperature of it. As scallops form a crusty brown sear on the bottom, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove pan from heat and dot scallops with snail butter.

Place skillet in oven for 5 minutes to melt butter and cook scallops through.

Transfer scallops and butter to bowl with mâche, add lemon juice, toss and serve immediately, with crusty bread to sop up buttery juices.

Olives and Oranges

Recipes and Flavor Secrets from

Italy, Spain, Cyprus and Beyond

by Sara Jenkins and Mindy Fox

Photographs by Alan Richardson

click to order in these countries:

(us) ~ (fr) ~ (uk) ~ (ca) ~ (de) ~ (it)~ (es)

One of my favorites! ~

More cookbooks in Cooking and Wine
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Recipe: Farro and Kale Soup

Farro and Kale Soup

From the book: Olives and Oranges by Sara Jenkins and Mindy Fox

The rustic flavors of kale and farro make for a hearty soup. A Tuscan farmwife might add a little bit of prosciutto fat to her battuto (the aromatic vegetable mixture) and perhaps toss in a diced fresh-dug potato to cook with the farro. Try this soup with a soft poached egg on top, drizzled with extra-virgin olive oil, for a complete meal. (serves 8)

1 leek, white and light green parts only

2 celery stalks, coarsely chopped

1 large carrot, coarsely chopped

1 small onion, coarsely chopped

1 garlic clove

1/4 cup extra-virgin olive oil, plus more for drizzling

Medium-coarse sea salt

6 cups water

2 teaspoons tomato paste, preferably double-concentrate

1 1/2 cups farro

3 bunches lacinato kale, stemmed and chopped into 1/2-inch-wide strips

Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving

Coarsely ground black pepper

Cut leek lengthwise in half and rinse well; coarsely chop. Pulse leek, celery, carrot, onion and garlic in a food processor until finely chopped.

Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Add chopped vegetables and a generous pinch of salt; cook, stirring occasionally, until vegetables start to soften, about 4 minutes. Add 1 cup water and tomato paste, and stir into dissolve paste. Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.

Add remaining 5 cups water, farro, and kale, bring to a simmer and cook, stirring occasionally, until farro and kale are tender and flavors have blended, 20 to 25 minutes.

Season to taste with salt.

Serve with a drizzle of olive oil, a little grated cheese, and a sprinkle of coarse salt and pepper.

Image by Alan Richardson via Olives & Oranges

linen & lavender

Beautiful photographs by Alan Richardson.

in the emporium: Olives and Oranges (us)

click to order in these countries:

(us) ~ (fr) ~ (uk) ~ (ca) ~ (de) ~ (it)~ (es)

see our new site:
www.linenlavenderlife.com

Pear, Basil and Pecorino Toscano Salad

From the book "Olives and Oranges" page 82...(making use of those beautiful pears we just received for Christmas!):

12 oz Pecorino Toscano cheese

4 ripe pears, cored and cut into eighths

1 cup packed fresh basil leaves

1/4 cup extra-virgin olive oil

1 tablespoon Vin Santo vinegar or other high-quality mild white wine vinegar

1/4 teaspoon fleur de sel or other medium-coarse sea salt or more to-taste

Coarse ground black pepper

Using the tip of a sharp paring knife, break cheese into irregular chunks about 1/2 inch in size.

Place cheese, pear slices, basil leaves, oil, vinegar and salt in a large bowl and toss to combine. Season with pepper and more salt if needed. Serve at once. (4 servings)

So easy and so delicious!