Food Matters Project #40: Spicy Grapefruit Scallops with Arugula

Apologies for the little delay here with our Food Matters Project post! We’ve been focusing on house projects: adding a screen door, a composter for the backyard, and we also made a new batch of beer. It was a productive and relaxing weekend- those are the best (best of both worlds). And during some down time, we made this weeks dish!

This week’s host is Camilla, of Culinary Adventures with Camilla. Check our her version: Shrimp-Grapefruit Stirfry with Fennel. This was a great recipe from the Food Matters Cookbook, something I probably would not have chosen, but now I’m glad I tried this flavor profile. Take a peek what other Food Matters Project participants did here.

When my parents were visiting us a couple of weekends ago we were talking about scallops. The first time my parents met Sam, we took them to Zaytinya– a José Andrés restaurant, specializing in Turkish, Greek and Lebanese dishes. When my parents were choosing their orders, Sam insisted that they try the scallops with a yogurt-dill sauce and sugar snap peas. My Dad was a bit hesitant at first, but did order this dish- and he loved it. He loved it so much, that while my parents were visiting, my Dad mentioned that those were the best scallops he every had- nothing has compared in the last 3 years!

Since that conversation, we’ve been craving scallops and decided to swap the shrimp for them in this recipe. There are a few changes as well- no fennel, it’s not my favorite, and we added more heat. And rather than serving it over rice, per Mark Bittman’s suggestion, we opted for a salad option, and served it over a bed of arugula.

Spicy Grapefruit Scallops with Arugula
Adapted from: Food Matters Cookbook (page 449)
Servings: 2

Since Sam was in charge of this dish, it was a bit spicy with 2 habañeros. We recognize that not everyone has that kind of a pallet. Instead, I would recommend one of the following choices: 1) using only 1 habañero; 2) using jalapeño(s)- you can even deseed them; or 3) using regular peppers, red would show up beautifully in this. Feel free to serve this over pasta or rice.

3 tbsp olive oil
2 habañeros, finely chopped
1 tbsp minced ginger
3 green onions, finely chopped
4 garlic cloves, minced
1 tbsp soy sauce
juice of 1 lime
2 grapefruits, peeled, segmented and chopped (juice included)
1 lb fresh scallops
1/2 tsp salt
1/4 tsp pepper

Coat a pan in olive oil and bring to medium-high heat. Add the habañero, ginger, green onions, and garlic. Allow them all the sweat for about 2 minutes. Then add the soy sauce, lime juice, and grapefruit- sauté for an additional 3 minutes. Finally, add the scallops and sprinkle with salt and pepper. Sauté for approximately 3 minutes on each side. Then remove from heat, serve scallops and sauce over a bed of arugula.

Indian Chicken Curry Wrap

My apologies (once again) for not posting as often.  It’s just that busy time of the year- and with the beautiful weather outside, it’s hard to make yourself stay in the kitchen!  Last year at this time we were preparing for our amazing European Adventure (Kraków, Vienna and Munich), this year we’re getting ready for our wedding!

At times like these I try to find recipes which are really simple and don’t take too much time to prepare.  With the extra time we can sneak in a run, some extra time with friends, or watch our favorite football games!

For this recipe I used leftover chicken, making it a whole new dish with curry flavors.  This is perfect for a lunch or dinner, feel free to add some sides!

Indian Chicken Curry Wrap
Adapted From: Cooking Light (June 2011)

1 1/4 lb coooked chicken, shredded or cubed
5 nectarines, chopped
1 mango, peeled & chopped
1/2 red onion, chopped
1 cup chopped green onions
1 inch ginger, peeled & grated
6 garlic cloves, minced
1/2 cup chopped cilantro
1 tbsp chopped mint
1 jalapeño, chopped (optional)
1 1/2 cup plain Greek yogurt
1/2 tsp salt
1/4 tsp pepper
2 tsp curry powder
1 tsp chili powder
juice of 1 lime
lettuce or arugula
tortillas or wraps

In a large bowl, combine: chicken, nectarines, mango, red onion, green onions, ginger, garlic, cilantro, mint and jalapeño.

In a smaller bowl, whisk together the greek yogurt, salt, pepper, curry powder, chili powder, and lime juice.  Add the dressing to the chicken mixture.  Then stir everything together.

Add a handful of lettuce or arugula onto a tortilla, then add in the chicken curry mixture.  Roll the tortilla, and enjoy!

Boston: Flour Bakery

This past weekend, I got to spend some time with friends in Boston.  It was great to see the city in some warmer temperatures, since it was a little chilly when we were there in April.  Check out what Sam and I did on our last visit: Sam Adams Brewery and Boston Review.

This time around it was a girls weekend, so there was some running, brunching, eating delicious pasta and enjoying the beautiful weather!  One of the highlights was a visit to Flour Bakery.  As stated on their website, Flour Bakery was “borne out of a passionate desire to share the simple pleasures that mouth-watering pastries and foods can bring”.  Walking in you can smell the delicious variety of baked goods from tarts and decadent chocolate cakes, to traditional cookies and croissants.

Joanne Chang is a Harvard graduate with a degree in applied mathematics and economics.  At 24, after two years as a management consultant, she changed her career and dove into the pastry and restaurant business.  Today, in addition to the three locations of Flour Bakery (Fort Point, South End and Central Square), her and her husband also manage Myers + Chang.

As we walked through the door of the Central Square location, there was a bit of a line- but it moved quickly.  After a run that morning we decided to each have a brunch item, as well as a dessert, so we can share.  There is standard menu of breakfast items, sandwiches and desserts.  In addition, there are also daily and weekly items.  On this board, a couple of items were already crossed out and unavailable by the time we arrived (around noon).  So what did we eat?

Beth and I had ordered the exact same thing, but prepared differently.  All sandwiches can also be prepared as a salad, unless they are roasted.  So I chose the Smoked Salmon with Herbed Cream Cheese, Red Onions and Arugula Sandwich.

Meanwhile, Beth decided on the salad version of the same dish.  After trying the salad, we all raved about the dressing- but couldn’t exactly decide what was in it!

Becky opted for another weekly special of the summer squash quiche, which was served with a small side salad.

Now for the best part, the desserts!  We had an oreo:

A chocolate chip macaroon:

And a Sticky Buns, the signature dessert at Flour Bakery.  I’m not a huge fan of anything cinnamon, but these might have won my heart.  They were a little sweet with notes of caramel and brown sugar, a little nutty with pecans, and a little sticky per the name.  My favorite was that they were lightly airy and not too heavy, makes for a delicious treat after a run!

Becky said that she’ll definitely be back, and I’m excited to hear what she’ll get next time!

Food Matters Project #21: Beet Chips with Pistachio Dip

It’s another Food Matters Project post!  This weeks recipe was chosen by Meg, of My Wholefood Romance.  She chose Mark Bittman’s Beet “Sandwiches” from his Food Matters Cookbook.

I was a bit hesitant to make this recipe.  Beets are not my favorite food, which may sound weird since I’m Polish- and beets are pretty popular.  But a couple of Thursday ago I was walking around the Penn Quarter Farmer’s Market and I saw the beets and the greens, and they looked so pretty so I had to bring some home.  Since I had no other plans for these veggies, I decided to try out Mark Bittman’s recipe!  I was very surprised how well it tasted, and this would be a perfect healthy snack to keep around.

Beet Chips and Pistachio Dip
Adapted from: The Food Matters Cookbook (page 83)

Rather than sandwiches, as Bittman refers to them, I used mine as chips.  Part of it was that the beets I had bought were fairly small.  Remember to wear plastic gloves when dealing with beets, since they will stain your hands a bit!

10 small beets
3 tbsp olive oil
1 tsp + 1 pinch of salt
3 oz goat cheese
1 cup shelled pistachios
pinch of pepper
2 cups arugula

Preheat the oven to 400ºF.  Peel and slice the beets about 1/4 inch thick.  Put them all into a bowl, add some 1 tbsp of olive oil and 1 tsp salt.  Shake the bowl (or use your hands, but they might get a little beet color on them!) to coat all of the pieces with the olive oil and salt.  Spread all of the beets onto a cookie sheet, and bake them for 20-25 minutes.  Once they are baked, allow them to cool before eating.

Meanwhile, add the goat cheese, pistachios, 2 tbsp olive oil, pinch of salt, pinch of pepper and arugula into a food processor  Blend until the mixture is smooth.  Refrigerate until you are ready to eat it with the beet chips.

Food Matters Project #20: Walnut Pâté Sandwich with Arugula & Pears

With the heat index rising, this weeks Food Matters Project came at the right time.  The chosen dish was easy, fast and did not require turning on the oven!

This weeks Food Matters Project host is Aura, of Dinner with Aura.  From Mark Bittman’s Food Matter Cookbook, she chose Updated Tea Sandwiches.  Check out what everyone else made in their kitchens!  Mark Bittman’s original recipes can be found on page 52 in his cookbook.

Walnut Pâté Sandwich with Arugula & Pears
Adapted from: Vegetarian Times

For these sandwiches I used ciabatta bread, but any type of bread will be great.  In addition, the toppings can be changed to whatever you’d like.  Alternatives include: spinach, tomatoes, roasted red bell peppers, cheese, etc.

bread (ciabatta, whole wheat, foccacia, peasant bread, etc)

Pâté:
1 cup walnuts
1 15oz can cannellini beans, rinsed & drained
juice of 1 lemon
8 garlic cloves
1 tbsp olive oil
pinch of salt
pinch of pepper
pinch of red pepper flakes (optional)

Toppings:
arugula
pear slices
cucumber slices

Add all of the pâté ingredients in a food processor.  Purée until smooth.

To make sandwiches, spread the pâté onto the bread, top with arugula, pear slices and cucumber slices.