Quinoa-Crusted Scallops

Serves 2

When I was in Portland (OR) in April, Alex and Dan took me to an awesome Peruvian restaurant, Andina. I had what was described in the menu as "Quinoa-crusted diver scallops perched on top of wilted spinach and a potato-parsnip puree, with golden beet and crabmeat 'cannelloni' and a duet of red beet and passion fruit reductions." Really good. The Andina served 3 individial scallops in a line on a long narrow plate, each on a bed of puree, then spinach, then the scallop with the 'cannelloni" looking like an elongated corn chip stuck beside each of the scallops. The reductions were artfully drizzled on the plate. When I returned home I attempted a much simpler rendition for Ed (sans 'cannelloni' and reductions and using a simpler plating mostly because I do not have any long narrow plates).


Preheat oven to 450 degrees F.

Wash and cut into small chunks:

2 medium sized yukon gold potatoes
1 medium parsnip

Put in a saucepan with water and cook until tender approximately 20 minutes (check frequently after 10 minutes and do not overcook!).

While potatoes are cooking wash and dry:

6 large dry (unsoaked in phosphates) sea scallops

Place on a baking sheet and put in oven preheated to 450 degrees. Bake 4-5 minutes, depending on size of scallops. Turn scallops over and top each scallop with 1 T of:

6 T cooked quinoa
tossed with
1 t olive oil

Return scallops to oven and cook additional 4-5 minutes until quinoa is browned (use broil setting the last minute or two if necessary to brown the quinoa); scallops should be opaque and slightly firm with a bit of bounce and resistance when touched, not mushy.

While scallops are cooking sautee:

1 t olive oil (heat first)
~6 ounces of spinach (2 large handfuls)

AND

When potatoes and parsnips are tender, remove from heat and mash well with potato masher or immersion blender

Place half of the mashed potatoes and parsnips on each of two warmed plates, flatten a bit and top with half the spinach then 3 scallops.

Garnish with lemon zest and serve with a lemon wedge.

Reviewed 7/9/2017

Haiku Turnip Sautee

This recipe comes from Alexandra and from the Portland (OR) Farmer's Market. Alex and Dan belong to a wonderful CSA. When I arrived in Portland in April their fridge was full of delicious veggies from the farm and beautiful flowers from the farm were on their table.






Alex served very yummy sauteed baby turnips with greens. That weekend we found more turnips at the Portland Farmer's Market where they were giving tasting samples of the turnips and turnip greens sauteed with garlic and cippolini onion.


When I got home,I really wanted to serve this to Ed but had to wait about three weeks to find them at Verrill Farm.



Prepare:

1 bunch (about a dozen small turnips) turnips with greens

Cut turnips off the greens, wash and slice in 1/16 to 1/8 inch rings Cut any long stems off the greens and wash greens.

Heat:

2 t olive oil

Sautee in hot oil:

2 large cloves garlic, finely minced
1-2 cippolini onions, finely chopped

until garlic is golden.

Toss in the turnip greens and stir to coat with oil, when greens are partially wilted, add turnips and stir until greens are wilted and turnips (which can almost be eaten raw) are warmed through.

VARIATION: In lieu of cippolini onions I have used scallions (I especially like the mix of white and purple scallions currently available at Verrill Farm). Slice the white/purple end of the scallion in 1/8" thick rings and add with the garlic. slice the green part of the scallion in 3/4 inch lengths and add with the turnip greens

Reviewed 8/24/2017

Winter Squash - Sage Risotto

This is inspired by a similar risotto dish Ed and I had in February 2009 at the Center Cafe* in Moab, Utah.

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

6 generous servings as a main course (I often halve this recipe).



Preheat oven to 425 degrees F.

Cut in half, peel, and cut in 3/4 inch cubes:

1 butternut squash

Put

2 t olive oil in a baking dish

Add the squash and toss with the oil. Place in preheated 425 degree F oven and roast for approximately 1/2 hour, shaking the pan and/or tossing the squash with the oil every 10 minutes, or until squash is tender.

Wash and chop:

2 T fresh sage

While squash is cooking, in a medium sized heavy sauce pan over medium heat, melt:

2 T butter (I often omit or add additional olive oil in place of some/all butter)
2 T olive oil

Add:

4 medium shallots, finely chopped (or 1/3 c onion, finely chopped onion + 1 t garlic, finely chopped)

Cook stirring for about 3 minutes, until the shallots are wilted and semi-transparent. Add:

2 c uncooked Arborio rice

and stir well using a wooden spoon to combine the rice and shallots and coat the rice.

BEGIN to add

6 ½ c chicken or vegetable broth which has been heated to the boiling point

ABOUT ¾ CUP AT A TIME, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. Remove from heat and add the squash and the sage.

Stir well and serve immediately, Serve immediately on warm plates. Top with

Finely chopped fresh sage

The Center Cafe served this dish on top of fresh asparagus.  However, this is more of a fall dish and asparagus, a spring vegetable.  Need to rethink this approach.  November 2011 : See Mushroom Risotto with Winter Squash and Sage



Reviewed 5/29/2017

Crab Cakes

Most crab cakes have fillers: potatoes, bread crumbs, peppers and or onions, mayonaise - take your pick.** The dungeness crab cakes Ed and I had recently (February 2009) at the Center Cafe* in Moab, UT seemed to be pure crab...well crab plus something to hold the crab together. They were spectacular!

Soon after we returned home, I found dungeness crab on special at Costco and that was enough to inspire me to experiment. After perusing several crab cake recipes, I decided to use egg and a bit of flour as the "binder". Here is the resulting recipe which Ed and I decided comes pretty close to Center Cafe's. The mustard addition is mine; Center Cafe served their crab cakes with tomato coulis and creme fraiche. While the Costo crab (canned and refrigerated) is okay,  I have since decided I much prefer to use fresh crab, either Dungeness or King Crab.

Makes 4 medium size crab cakes - Serves 2 as an entree; 4 as an appetizer.

Pick the meat from:

One dungeness crab (about 2.5 pounds; this should yield a little over half a pound of meat) or ~ 1 1/4 King Crab legs/claws. Alternatively you can buy 8 oz of lump crab.

Mix with:

1 egg, well beaten
1 T flour
1 t Ducktrap River Mustard Dill Sauce (optional)

Shape into 4 cakes, putting cakes on a plate/pan that has been covered with wax paper.

Refrigerate up to several hours. Just before cooking, place crab cakes in the freezer for 5-10 minutes so they become firmer and easier to handle without falling apart. Dip each crab cake in:

Flour

to lightly coat each side. Meanwhile heat

2 T olive oil

in a skillet large enough to hold all four cakes. Place the crab cakes in the hot oil and cook 2-3 minutes on each side until the crab is heated through and the surface is browned (if raw crab is used, the cooking time will need to be increased so that the crab is cooked through, 4-5 minutes per side depending on thickness of the cakes).


Serve with:

Lemon wedges
Mustard Dill Sauce

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

December 2013:  I was making crab cakes the other night and about to fry then in oil on the stove, when Ed suggested "we keep the galley clean and cook them on the grill like the scallops".  He heated the griddle, added a thin coating of olive oil and when the oil was hot placed the crab cakes on the griddle.  He cooked the crab cakes about 3 minutes on a side until just heated through.  (Photo at left: cooked on grill, very hot griddle placed on stove for serving) Great suggestion!


** July 2017: In fact some are not even made with real crab but with imitation crab, some brands of this product better than others.  Buyer beware!

Reviewed 7/9/2017

Moab

Ed and I just got back from a trip to Colorado and Utah which included 3 glorious days in Moab. We had a great hike into Delicate Arch the first afternoon.





A fabulous day in the Island in the Sky section of Canyonlands followed. At Canyonlands we hiked to and around Upheaval Dome and out to Green River Overlook and Grand View Point Overlook which has marvelous views of the Green and Colorado rivers 2000 feet below.




 Finally, the third day we had an awesome hike (not recommended for those with acrophobia) to Devil's Garden and Double Arch via the Primitive Loop Trail.





The first night we had dinner at our favorite Moab restaurant, Center Cafe*.  The dungeness crab cake appetizer and the risotto with sage and butternut squash entrees were so delicious we returned a second night. We had an awesome beet, hazelnut, arugula salad with horseradish panne cotta for an appetizer, crab cakes (because they were I think the best crab cakes we've ever had) as entrees with a side of the risotto since they did not have a different vegetarian offering that evening. Since the chocolate cake we had the previous night was not particularly memorable and they were out of their specialty creme brulee and especially because we were pleasantly full, we skipped dessert.

I think I've nailed the Crab Cakes as well as the Winter Squash Sage Risotto recipes, and finally after a miserable failure, I've finally (2011) come up with a reasonable facsimile of the Beet Salad with Horseradish "Panna Cotta"

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

All photos this entry © 2009 Edward C. Kern, Jr.

September 2017:  On our last couple visits to Moab we have stayed at the Sunflower Hill, a bed and breafkast which we enjoyed.  The last time we were there we tried Desert Bistro for dinner. Though I can't recall what we ordered, I do remember the dinner was good, and not as expensive as suggested by the current menu.

April 2018; We visited Moab March 19-21, perhaps a bit later than we usually go in the spring and found it was considerably more crowded.    Probably as a result of this increasing traffic, "The latest plan by the National Park Service is to start requiring reservations to visit Arches by private vehicle from March to October starting next year." We spent an afternoon at Canyonlands, A day at Arches climbing the long and short trails to Delicate Arch, and hiking around the Windows.  Again we stayed at the Sunflower Inn and enjoyed two dinners at Desert Bistro.  The first night we shared a salad and each had an entree.  Along with the excellent bread that starts the meal we both agreed it was too much food.  However, the remaining chicken and bread made excellent sandwiches for the next day.  The second night we shared an appetizer, barely braised tuna (stay tuned for recipe), a salad and an entree. Considering the entree  "Grilled marinated Pork Tenderloin served with apple-chipotle pepper beurre blanc, accompanied by crisp shredded potato & herb gallette and sautéed vegetables" contained  over 8 ounces of pork (the amount of meat I buy when shopping for the two of us), this was plenty for Ed and me.  Wish Desert Distro, like some of our other favorite restaurants, had small plate options. Singha Thai Cuisine located in the same space that previously accomodated the Center Cafe was recommended by Sunflower Hill staff, but we belatedly discovered that it is closed on Tuesday nights. The morning of the 21st we visited the Landscape Arch area before heading for lunch along Route 128 at Fisher Towers on our way back to Carbondale.                                                                                                                                                                                                                                                                                                              

Reviewed 9/20/2017
April 2018 update added

Sweet Potato and Pumpkin Ravioli with Carmelized Onions with Pecans, Pears and Cranberries

I have not made ravioli in many years but am occasionally tempted by some of the fresh ravioli at Whole Foods. My favorite is sweet potato and pumpkin/squash with caramelized onion. I serve as follows:

Heat water to boiling and cook:

1 package sweet potato, pumpkin and/or squash ravioli. According to instructions on package [I am careful not to boil ravioli hard as I find this breaks up the pasta and causes the filling escape].

Meanwhile in a large wok heat:

2 t olive oil

When oil is hot add:

1/3 c pecan halves

Saute for 2 minutes, stirring constantly then add:

1 pear, thinly sliced

1/3 c dried cranberries                                                      

3 T maple syrup (or more to taste)

Mix to coat fruit and nuts thoroughly with syrup then simmer until ravioli is cooked. Drain ravioli well, then add to wok. Mix thoroughly but gently being careful not to tear the ravioli. Serve on warm plates making sure that most of the pecans, pears and cranberries are on top of the ravioli.

VARIATION: Cook 1 package 365 Butternut Squash Ravoli (frozen) according to instructions. Top with 2-3 oz roasted and peeled chestnuts, cut in small pieces, 2 T dried cranberries and several leaves of fresh sage, sliced, all satueed lightly in 2 T olive oil. Add 1 T maple syrup just before serving. (No need to toss the ravoli with the sauce.)

Reviewed 5/30/2017

Revised 12/5/2024: VARIATION and photo added

Ravioli - Traditional

Ed's introduction to ravioli was Chef-Boyardee from the can when cruising on Alised. My first memorable ravioli came from Biaggi's in Boston's North End. Biaggi's, made plain cheese ravioli and also sold fresh pasta cut to one's preferred width. Biaggi's along with all the cats that used to snooze in the shop window is long gone as is the original Trio's that followed some years later on Hanover Street. All time best ravioli was at a small trattoria in Venice; ravioli with a chestnut filling served in in a light cream sauce with shelled fresh peas. Hmmm think I will try to make something like that soon.... stay tuned.

Back in the 70's, inspired by Betsy who brought homemade ravioli when she and her husband came to sail on our first Condor, I made my own ravioli for a while. For the record, with thanks to Betsy, here is her recipe (serves 6).

FILLING

Break up and place in a small skillet:

1/2 lb ground beef

Cook and drain [blot off as much fat as possible on paper towel(s) - see Scrambled Hamburg]. Mix with:

1/4 c well-drained chopped cooked spinach
1/4 c Parmesan cheese [grated]
2 T finely chopped parsley
1/3 c fine dry bread crumbs
1/3 finely chopped salami [don't think I've ever added this]
2 eggs slightly beaten
1/4 t salt
Pepper to taste

PASTA

Sift into mixing bowl

2 c all-purpose flour

Make a well in the center and add:

3 egg yolks
3/4 t salt
3 T lukewarm water (more may be necessary)

Mix to a smooth dough [adding more water if necessary] that can be shaped into a ball. Knead on a well-floured board about 10 minutes. Brush with oil and let stand, covered about 10 minutes. Divide in half. Roll one half until paper thin. Turn dough frequently and gently stretch with fingertips. Cut into strips 2 inches wide. Place 1 tsp ["1 tsp" is what Betsy's notes say, she may mean 1 small teaspoonful; I haven't made this in a while but I think I used more than 1 level t] filling at 2 inch intervals. Brush around filling with beaten egg. Lay a second strip of dough over the filling. Press around the filling to seal. [I use a 2 inch square "ravioli maker/press" I bought in the North End.] Cut between mounds of filling. Cook a few at a time in boiling broth or water for 15 minutes. Repeat with second half of dough.

When ready to serve, heat up the ravioli in hot tomato sauce. In a medium to large pot combine:

1 onion, chopped
Several cloves of garlic that have been previously cooked in 1/2 T olive oil
2 [small] cans tomato paste
5 cans [from the tomato paste] of water
Flour to thicken if necessary
Salt, pepper, oregano and basil to taste

Simmer for 10 - 15 minutes before adding the ravioli.

Betsy adds, "Ravioli can be refrigerated overnight after cooking. Can also be frozen, but they loose a little in translation."

Anyway, I have not made ravioli in many years. I am occasionally tempted by some of the fresh ravioli at Whole Foods. For my current favorite recipe see: Sweet Potato and Pumpkin with Caramelized Onion Ravioli with Pecans, Pears and Cranberries.

Reviewed 5/30/15