It is always with a bit of wonder and even some angst, that I watch time go by so quickly. Days turn into weeks and weeks turn into, well you get the point and can follow where this is going. Seems like only yesterday I sat down and decided to make positive and lasting changes inside my life. I created Kitchen Time to share my love of food and all the things that go along with it. The best way which I believed that this could be accomplished was through writing and going to peoples homes, teaching them the skills that have made my career possible. It has been a roller coaster of a ride with some pretty wild times tossed into the mix. I have been on the radio, traveled around my home state, visited farms, Farmers Markets and now I find myself on the doorstep to another adventure. This weekend, thanks to the great people at the Hingham Farmers Market, I will be conducting the first of three 'Live Demonstrations'
I have followed my dreams and will continue to follow them, through the rabbit hole and into galaxies far far away if I must. This Saturday though, it is all about The Hingham Farmers Market!!
So stop by and see what we have to offer! Below is this weeks menu along with the recipes. Enjoy and as always...THANKS TO EVERYONE!!
Hingham Farmers
Market
Dinner In A Bag Menu-
Soup:
Butternut Squash Bisque
Salad:
Zucchini Slaw
Entrée:
Seared Scallops over
Fresh Pasta with Garlic Cream Sauce
Dessert:
Baked Apples
RECIPES:
Butternut Squash
Bisque-
5 Cups Butternut Squash, peeled
and chopped
1 Cups Carrot, chopped
1 Cup Sweet Onion, peeled and
chopped
4 Cups Vegetable or Chicken
Stock
½ Cup Heavy Cream
1 Tbs Olive Oil
1 Tbs Butter
1 Tbs Maple Syrup
2 tsp Nutmeg
2 tsp Cinnamon
Salt, as needed
Pepper, as needed
In a good sized sauce or soup
pot, combine the butter and oil over a medium heat. Add the onions and cook
until they begin to brown. Add in the maple syrup, nutmeg and cinnamon. Cook an
additional 2 to 3 minutes. Next add in the squash and carrots. Pour in the
stock. Bring to a boil and then turn the heat down to a simmer. When vegetables
are tender remove from heat and pour into a food processor. Pulse the soup
until smooth. You can also use an immersion blender to puree the soup. When it
is finished put it back on a low heat and add in the cream. Stirring gently
until the soup has is warmed through.
Zucchini Slaw-
3 Each Zucchini, medium sized, grated
1 Each Medium Sweet Vidalia Onion, peeled and sliced thin 1 tsp Sea Salt
1 Each Red Pepper, seeded and diced
1 Each Green Pepper, seeded and diced
1/3 Cup Cider Vinegar
3 Tbs Honey
2 Tbs Fresh Basil, chopped
Salt and Pepper, as needed
Take the grated zucchini and the onion and place them into a colander.
Toss this with the sea salt and allow to sit for about 20-25 minutes, Rinse
under cold water and then squeeze dry with paper towels. Try to remove as much
moisture as possible. When finished add into a large plastic or glass bowl. Add
in all the other ingredients and mix together well. Chill for an hour or so and
serve!
Pan Seared Scallops
With Fresh Pasta and Garlic Cream Sauce-
1 Pound Large Sea Scallops
½ Cup White Wine¼ Cup Heavy Cream
¼ Cup Shallots, chopped
5 Tbs Garlic, chopped
2-3 Tbs Garlic Fromage Blanc (see Melissa from Foxboro Cheese)
2 Tbs Butter
½ Tbs Olive Oil
1 Tbs Thyme, fresh chopped
Salt, as needed
Pepper, as needed
You will need a pot of
boiling water for whichever pasta you choose to use as part of the dish. I
suggest using any of the fresh pasta’s available from Nella Pasta, Leigh makes
some outstanding Linguine which would be perfect for this dish. Once the water
is boiled it only takes a few minutes for it to be fully cooked. So wait until
you are just about done with the scallops before serving.
Take the scallops and rinse
them under cold water. Place them on a paper towel and pat them as dry as
possible. Sprinkle the tops and bottoms with a light coating of the salt and
pepper and allow them to sit for a few minutes to dry out.
In a skillet pan, heat the
butter over medium heat. As it melts, make sure to spread it about the pan. Add
in the garlic and shallots. Allow this to cook for about 2 minutes then add in
the scallops. Place them in gently and don’t allow them to touch. WITHOUT
moving them, cook for about 2 minutes then carefully flip them over for an
additional 2 minutes. Remove the scallops from the pan and set aside. While the
pan is still hot you want to add in the white wine and thyme. This will deglaze
the pan and bring even more flavor to your sauce. Allow this to continue for about
a minute and then pour in the cream and Fromage Blanc. Stir it for an
additional 2 minutes or until the sauce begins to thicken. Turn off the heat
and add in the scallops. Gently toss scallops in the sauce. Remove pasta from
the water and top with sauce and scallops. Grab a fork and enjoy!
6 Each Apples, use your
favorite baking apples fresh picked
¾ Cup Apple Cider½ Cup Snickers Bar, finely chopped
½ Cup Heath Bar, finely chopped
2 Tbs Butter
1 Tbs Sugar
1 tsp Vanilla
Ice Cream served on the side can be purchased from the great folks over at Evergreen Ice Cream and with all the amazing flavors available…have a great time choosing!
Preheat your oven to 350
degrees. Cut the top ¼ inch off the top of each apple. Don’t peel the apples.
Use a spoon or similar device to remove the cores of each apple, make sure to
get all the seeds and do not cut all the way through to the bottom. Place the
apples into a baking dish, the cut side should be facing up. Combine the
chopped candy into a bowl and mix it together well. Add in the vanilla and then
add in a tablespoon of the mix into the apples. Top the candy with ½ tablespoon
of butter. Divide the remaining candy over the top. In a separate bowl, combine
the cider and sugar. Pour this over and around the apples. Place in the oven
for approx. 45 minutes to an hour. Apples will be soft but with a small amount
of firmness left. Over cooking, makes them turn to baby food!! Serve with a
scoop of vanilla ice cream along the side and enjoy warm.
Menu Notes-
Scallops can be purchased at
Jordan Bros. Seafood. Leigh, from Nella Pasta has a wide variety of fresh pasta
available for this dish and many more. With the fall season arriving in style,
you will be able to find Butternut Squash, apples and even apple
cider without any problems! The
carrots and onions are also available from many vendors including Freitas
Farms, Weir River, Oakdale and Second Nature. Fromage Blanc is found over with
Melissa at Foxboro Cheese.
