Sauteed Scallops with Saffron Fettuccine

Are some meals meant to be?

In keeping with the lenten season I find myself on the second Friday of lent and another day without meat. The sea however is still full of treasures that are fair game for an end of the week menu.

One of my favorite of these treasures are scallops. Normally when cooking them at home I make them in an oriental fashion. Sauteing them in soy sauce, red pepper, sesame oil and garlic. Wanting to try something new and use the fettuccine noodles I had in the pantry, I went to my go to cook book "The Joy of Cooking". While reading a section about Scallops I came upon an interesting bit of information.

The book referenced that in France scallops are know as coquilles St. Jacque and are emblematic of St. James' tomb, known as Santiago de Compostela in Galicia, Spain. James was the son of Zebedee, the brother of John the Apostle, and one of Jesus' first disciples. After further research I found out that christians making a pilgrimage called, "The Way of St. James", to his tomb would eat scallops as a form of penance. This particular mollusks' shell is representative of St. James himself and the pilgrimage to his tomb, taken by many christians. The grooves on top representing the journey, originating at many points but all leading to the same place just as each persons pilgrimage does. So at this point I was feeling good about cooking the scallops but then I realized something that made them even more interesting for this particular Friday.

This Sunday in the Catholic church is Transfiguration Sunday. A day where we remember when Jesus took three disciples up a mountain and they witnessed him transfigure. Jesus became radiant and spoke with Elijah and Moses and was called "Son" by a voice from the sky.

Well one of the disciples that went with him happened to be James.

After discovering all of this I began to feel like I was meant to make this meal on this day. So naturally, the next step was to decide what the right flavors for the scallops and fettucini would be.

Being that St. James tomb was in Spain, I decided that Spanish Saffron, being common in spanish cooking might make a decent spice for the noodle sauce. Then I remembered seeing a recipe on Rachel Ray's t.v. show where she used Saffron to flavor a sauce for noodles. The pieces were following into place. So with what I remembered from her show and a little of my own flavor, todays recipe is what I came up with.

When I took my first fork full of noodles with a scallop resting at the tip I was immediately shocked by how well the saffron tasted on the noodles. Having only ever used it with rice dishes I was slightly skeptical. There was no need to be though, the saffron and tomatoes with a hint of the white wine giving a slight boost was perfect. When something turns out this good I can't help but wonder if it was meant to be.

Heres what you will need

1 pound fettuccine noodles

Extra virgin olive oil

2 garlic cloves (Minced)

1 Small onion (Chopped)

1/2 cup white whine

1/2 cup chicken stock

1 can crushed tomatoes

1 pinch of saffron threads

1/4 cup heavy cream

2 tablespoons butter

chopped parsley

1 pound sea scallops

Start off by getting about 3 quarts of water boiling for the noodles. And place the noodles in once the water is bubbling and reduce the heat slightly. Add a pinch of salt and olive oil to the pot.

While the noodles cook at medium/high, heat 2 tablespoons of olive oil in a sauce pan and add in 1 clove of minced garlic. When the garlic starts to simmer add in the onion and cook until translucent or about 3 minutes then add in white wine and deglaze the pan. Raise the heat and simmer off the alcohol. Then add in the chicken stock, crushed tomatoes and saffron threads. Stir well and raise heat till simmering and then reduce heat. Allow to simmer for about 10 minutes. Now add in the 1/4 cup of heavy cream and mix well. Season with salt and pepper to taste.

Keep an eye on the noodles and remove them from the pot into a strainer when they are just short of being done. They will cook the rest in the sauce. When they are fully strained place them in the sauce pan and mix well so they are coated with the sauce. Place the 2 tablespoons of butter on top and allow to melt. Mix again and season.

To cook the scallops, in a medium sauce pan heat a small amount of olive oil and minced garlic until the garlic sizzles. You can use butter or have half butter half oil if you prefer. Saute the scallops about 3-5 at a time or until they are opaque and slightly browned on both sides. Once All the scallops are cooked you can incorporate them into the noodles as I did or you can serve them to the side or on top of the noodles. Either way move the noodles to a serving dish and allow to cool for about 5 minutes or so.

These noodles are absolutely amazing. The saffron gives the noodles a beautiful golden color along with its great taste. If you don't like scallops then substitute with pretty much any meat you like or by themselves. These noodles are that good.

Chicken Fried Fish with White Wine Gravy and Parmesan Steak Fries

One of my favorite times of the year, being Catholic, is the season of Lent. For me, it is a time to for go many of the common luxuries that I may take for granted. It is when I try to analyze my self and what I should improve on in my life be it spiritually, socially, even economically. I try to take the time to recognize what has been sacrificed for me and what I should be sacrificing. Fridays are considered penitential days through out the year but especially during lent. So it is encouraged to fast or abstain from eating meat on these days. Since today is the first Friday of Lent it is an opportune time to try out a tasty fish recipes (fish is not considered meat).

To keep with the idea of sacrifice I decided to try a recipe today only using what I already had in the pantry. This particular idea just came from simply looking at what I had and how I like to eat it. So when I saw mushrooms and onions I immediately thought gravy. And although I like fish cooked all different ways nothing goes with gravy like something fried. The wine was a last minute thought to boost the flavor slightly. If you are not a wine fan you can easily substitute chicken stock or fish stock.

For the fish you will need

4 Tablespoons Butter

4 Tablespoons Olive Oil

4 8-10 ounce Cod Fillets

2 Cups Flour

2 Tablespoon Basil

Salt and Pepper

Start by placing butter in a medium sauce pan with medium-high heat. While the butter melts mix the flour, basil, and a dash of salt and pepper on a plate. Coat the fillets with the flour and shake excess flour off. When the butter is melted add the olive oil and give a moment to heat. Place the fish and let cook 5 min per side roughly or until the fish is opaque. Remove the fillets from the pan and place in a oven safe covered dish. Preheat the oven to 150 and place the dish inside to keep the fish warm. Reserve the pan filled with the oil and grease for making the gravy.

For the White Wine Gravy you will need

1 medium sweet onion sliced

8 ounces small mushrooms sliced

1 cup Chardonnay

1 cup Chicken or Fish Stock

2 Tablespoons Corn Starch

1 cup Milk

Parsley

Salt and pepper

Once your fish fillets are removed and stored in the oven place the onions in the pan over medium-high heat and stir to coat the onions in the grease and oil. Cook for 5 min or until soft and add mushrooms also coating. Once mushrooms are browned or slightly softened about 5 min of cooking add in chardonnay and raise heat to high. Allow the alcohol to cook off and the wine to reduce. In the meantime mix together the cornstarch milk and chicken stock. Mixing the cornstarch with liquid before adding it keeps from having clumps in your gravy. Add to your pan raise heat to high and mix till simmering. Set heat to low and simmer to reduce to desired thickness. While the gravy reduces start frying your steak fries.

For the fries you will need

4 medium Idaho Potatoes cut into thick fries (skin on if preferred)

4 cups Canola Oil

2 tablespoons shredded Parmesan Cheese

1 Table spoon Parsley

Salt

When you start cooking the onions for the gravy heat in a large pan or wok the canola oil to about 160 degrees or until it first starts smoking. Place in fries a quarter at time and cook until browned. Remove with a slotted spoon and place over a paper towel. Sprinkle each batch with a bit of salt, cheese and parsley. Repeat until all the fries are done.

If you cook with chardonnay, have glass with your meal and it will really accentuate the flavor of the gravy and fish.

Tortilla de Patatas (Spanish Omelet)

People generally get the most joy out of the simplest of things.

Sitting in my uncles kitchen recently, he gushed how happy he gets hearing his wife and daughters chuckle and laugh during movies. After hearing him say this I thought about how easily simple moments like that can be missed. I later took a mental inventory of the simple things in my life that bring me joy. This was more difficult than I thought it would be and sadly had a hard time coming up with too many. The next morning I woke up eager to make something savory for breakfast. While making this dish and feeling good doing so I slowly realized why I loved this omelet so much.

When I was younger my grandfather lived with us and he was an aspiring cook himself. This particular recipe was something that he made often. Of course I was a typical child, unwilling to try anything outside of the realm of nuggets and dogs. I can remember many occasions staring at a plate of it for hours refusing to take a bite. I know what a brat, but I turned out okay.

Now that I am older and more mature (for the most part), I can see that my grandfather was trying to make me a broader and better person. Something I take to heart, constantly trying to expand my horizons. When cooking this dish I can appreciate all the work he put in to providing all those wonderful meals for us. I can remember his attention to detail and his refusal to cook with sub par ingredients. To the point of driving through a blizzard to acquire a specific spice. I try to emulate these qualities while I cook, and with other endeavors I take on in my life.

A simple recipe, but from the first cracked egg to the last bite I am smiling and being reminded of someone I respect and love.

Heres what you will need:

Olive Oil

Canola Oil

1 Medium Onion cut into thin slices

1 Pound White or Red potatoes cut into thin slices (they should be flimsy, not sturdy)

6 Large Eggs

Salt and Pepper

Start by heating two table spoons of olive oil in a 10 or 12 inch skillet over medium heat. Add the onions and cook until soft and golden, about 10 minutes. Remove and place in medium mixing bowl to the side.

Add 1 cup canola oil to the pan and heat over medium-high heat. Place the slices in the pan.

Cook until golden brown, about 10-12 minutes. Remove and place on a paper towel to drain. Add to the mixing bowl with onions 6 large eggs and a dash of salt and mix well. Incorporate the potatoes with the egg and onion mixture. Place your pan back over high heat with a tablespoon of olive oil. When hot pour the egg mixture into the pan and reduce the heat to low immediately. Let the eggs cook and settle for about 3-4 minutes.

Once the eggs are settled use a spatula to pry the egg loose from the pan. Using a large plate cover the pan and flip the omelet onto the plate. Then slide the omelet back into the pan with the uncooked side should be against the pan. Cook for a few more minutes or until full cooked. Loosen the omelet and slide onto a place. Slice into wedges and serve at warm or at room temperature. You can eat this with ketchup or salsa or whatever you like.

Meatball Pizza!

Just as a quick introduction I am by far an amateur cook. I have learned most of what I know from reading cook books and watching cooking videos, be it online or on television. My methods may not be perfect but I consider cooking like a journey. Sometimes I do get lost but I usually end up where I am supposed to go. With that said - let’s eat pizza!

Making pizza quickly became one of my favorite things to cook. First it is something that nearly everyone enjoys. Adults and children alike can find common ground and with just a few tweaks to your toppings everyone is very happy. Meatballs may seem like an odd topping choice, but I like to think of it as a meatball sub on flatbread. Feel free to substitute your own favorite toppings. At the very least you will get a great sauce and meatball recipe for any other dishes you cook. I would also like to note that my meatballs are made from turkey. Ground turkey has become one of my favorite meats as of recent. Sure its lighter but its also pretty tasty. Think of it like diet versus regular coke. You may have started drinking it to avoid calories but at some point you actually prefer the taste of the diet version.

Now you may have noticed from the title of the blog that I like to cook from scratch. So for this recipe I will be making the sauce and pizza dough. This brings me to my second favorite thing about making pizza, the process. Watching delicious vegetables and herbs become a tasty sauce and powdery flour become soft golden pizza crust is always a great experience. Yes, this adds some extra time but it’s worth it. It is very gratifying to see something you concocted from basic components. If from scratch is not necessarily your kind of thing or don't have the time I will mention what to substitute. In this case a store bought jar of your favorite tomato sauce and pre made pizza crust. The first thing you will need to do is form out dough and get it rising.

Here’s what you will need:

1 1/3 Cups Warm water

1 Packet Active Dry Yeast

1 Tablespoon Sugar

2 Tablespoons Olive Oil

3 1/2 Cups All-Purpose Flour

For the warm water just run the tap until you feel the water get warm and then fill 1 1/3 cups worth in a small mixing bowl. Add the packet of yeast and mix thoroughly. The yeast will clump easily so make sure to mix until it is nearly all dissolved. Let the yeast sit for about 5 minutes. This will allow it to activate. While you’re waiting, sift the flour into a large mixing bowl. Add sugar and olive oil. Give the yeast mixture one more stirs to make sure it’s dissolved and pour into flour. Mix it for about 1 minute or until the flour is absorbed into a clump. Douse a small amount of flour over a open clean surface. Put a little flour on your hands to keep the dough from sticking to you.

Spoon the dough onto your board or surface and begin to knead. My method of kneading may not be perfect but it works. I simply form the dough into a ball and punch down the end that is away from me with my palm. I then fold in the sides over the flat area and repeat. Add pinch of flour to your hands or the table if it becomes too sticky. Just don't add too much - you want the dough to be moist. After about 10 minutes of kneading the dough should be firm and stretchy.

Have a greased or oiled large bowl on stand by. The bowl should be big enough for the dough to double in size. Place the dough in the bowl and turn to lightly coat with oil. Cover the bowl with plastic wrap or a towel and let it sit in a warm place for one and half to two hours until it has doubled in bulk. While you’re waiting on your dough to rise you can make your sauce and meat balls!

I sometimes make my sauce the day ahead. Allowing the sauce to hang out and the flavors to marry can produce a great pizza. One of the common themes I have found with cooking is the more patient you are the better results you will have. For this recipe though the sauce will be made while waiting for the yeast.

Here’s what you will need:

Olive Oil

1 Large Sweet Onion finely chopped

1 Large Carrot finely chopped

1 Celery Rib finely chopped

2 Tablespoons Chopped Parsley

2 Tablespoons Chopped Thyme

2 Tablespoons Chopped Basil

4 Cloves Garlic Minced

2 Pounds Ripe Tomatoes Peeled, Seeded, and chopped (or 2 28 ounce cans whole tomatoes)

4 Teaspoons Tomato Paste

Salt and Pepper

Start by heating a few table spoons of olive oil in a large skillet over medium heat. Place the garlic in the oil and spread it around. This will infuse the garlic flavor with the oil. When the garlic starts to sizzle add in onion, carrot, celery, and parsley. Reduce the heat to low cover and cook, stirring occasionally, for about 10 to 15 minutes until the vegetables are very soft. While the vegetables are softening you can form the meatballs.

Here’s what you will need:

1 Pound Ground Turkey

1 Garlic Clove Minced

1/2 Cup Chopped Parsley

1/2 Cup Grated Parmesan

1/2 Cup Italian Bread Crumbs

1 Large Egg Beaten

1 Tablespoon dried Oregano

Cooking Spray

Preheat the oven to 375 degrees F. Line a baking sheet with tinfoil and grease lightly with cooking spray. Place all ingredients into a large mixing bowl and mix thoroughly with your hands. When forming the balls they will cook the easiest and fit on your pizza well if they are the size of a golfball or smaller. Roll the balls and space them evenly on the baking sheet until all the meat is used up. Place them in the oven and bake until brown about 10-20 minutes. During this time your vegetables should be soft so hop back to your stove.

Add in basil and thyme and give it a stir. Now add the tomatoes and paste, mixing well. Salt and pepper to taste. Use a spoon to crush any bulky tomato pieces. Simmer the sauce for 15-20 minutes until the sauce has thickened. Your meatballs should be finished cooking or close to it once the sauce is thick. Place the meatballs in your sauce pan and let them simmer on low heat covered until the dough is finished rising. When you are ready to work the dough take the sauce off the burner and let it cool while you’re forming the pizza crust.

Preheat the oven to 450 degrees F and spray two large baking sheets with cooking spray. If you only have one baking sheet, when the dough is split let one of the balls continue to rise while the other bakes. Sprinkle a small amount of flour over the area where you will be forming the dough, place the dough over the flour and punch down. Divide the dough into two even pieces. Form the two pieces into balls, cover with plastic and let rise for another 10 minutes. If you have any other toppings you would like to put on the pizza now would be a good time to prepare them.

One at a time flatten dough with a rolling pin, your hands, or other object into 12 inch circles. Place each round onto their appropriate baking pan. Pour the sauce over the flattened dough, an amount to your liking also leaving some dough bare on the edges for a crust. You can pinch up the sides for a puffier more shapely crust. Place half the meat balls over your pizza spread apart evenly. Sprinkle how ever much Mozzarella cheese you like over the pizza evenly. With brush paint a small amount of olive oil along the outer crust of the pizza. Place in the oven and bake for about 10 -15 minutes until the crust is golden brown and the cheese is also slightly browned. Remove and let sit for about 10 minutes. Now you’re ready to eat!

You may notice in the picture that one of my pizzas is a rectangle. This was a late idea in the process of cooking this recipe for this post. The rectangle seems to make it much easier to slice, making sure each one has a meatball or two on it. Also don't worry about the meatballs rolling around. The cheese did a great job of keeping them rooted in place. If you want to get creative with the cheese do so, making it your own will always produce an extraordinary meal. I hope you have enjoyed my first recipe and I look forward to bring you many more!