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Campanelle with Scallops

Campanelle with Scallops

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Yield: 4 Servings
Cook’s Country

Bottled clam juice amplified the briny seafood flavor in this pasta.

  • 12oz (3¾ cups) Campanelle
  • ½tsp table salt, plus salt for cooking pasta
  • 1½lb large sea scallops, tendons removed
  • ½tsp pepper
  • 5TBS unsalted butter, divided
  • 4garlic cloves, minced
  • ½tsp red pepper flakes
  • 1(8-oz) bottle clam juice
  • 1oz Parmesan cheese, grated (1⁄2 cup), plus extra for serving
  • ¼cup chopped fresh parsley
  • 1TBS lemon juice

You can substitute an equal weight of penne, ziti, medium shells, farfalle, or orecchiette for the Campanelle, if desired.

Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 TBS salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.

Meanwhile, pat scallops dry with paper towels and sprinkle with salt and pepper. Heat 1 TBS butter in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with 1 TBS butter and remaining scallops.

Add 1 TBS butter to now-empty skillet. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add clam juice and cook until reduced by half, about 2 minutes. Add pasta, reserved cooking water, Parmesan, parsley, lemon juice, and remaining 2 TBS butter and toss to combine. Serve pasta with scallops, passing extra Parmesan separately.

Seared Sea Scallops

Seared Sea Scallops

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with Sweet Corn Salad & Garden Salsa

Yield: 4
Lynda Balslev / Epoch Times

Scallops are easy to prepare in a pan. You can serve them with sauces and accompaniments, add them to pasta and rice, or simply enjoy them on their own. Their natural sweetness is complemented by bright citrus and crisp, sweet vegetables, such as corn and bell peppers, which make them a delightful summer meal.
Active Time: 30 minutes Total Time: 30 minutes

For the salsa

  • 1cup fresh Italian parsley
  • ½cup fresh cilantro leaves
  • ½jalapeño pepper, seeded, chopped
  • 2TBS fresh lime juice
  • ¼tsp salt, or more to taste
  • freshly ground black pepper to taste
  • ¼cup olive oil

For the salad

  • Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn)
  • 2scallions, white and green parts, thinly sliced
  • 1red bell pepper, seeded, diced
  • ½jalapeño pepper, seeded, finely chopped
  • ¼cup fresh Italian parsley leaves, chopped
  • 1TBS olive oil
  • 1TBS fresh lime juice
  • ½tsp salt, or more to taste
  • ¼tsp freshly ground black pepper
  • Dash of hot sauce

For the scallops

  • 16-20large (U/15) sea scallops
  • salt and freshly ground black pepper
  • 2TBS olive oil

Combine all the salsa ingredients except the oil in a food processor and pulse to chop. Add half the oil and process to blend. Add the remaining oil 1 TBS at a time until you achieve salsa consistency. Taste for seasoning. Transfer to a bowl and set aside.

Combine all the salad ingredients in a bowl and stir to blend. Taste for seasoning.

Thoroughly blot the scallops dry with paper towels. Season with salt and black pepper.

Heat a large (preferably cast-iron) skillet over medium-high heat. Add the oil, and when it begins to shimmer, arrange the scallops in the skillet without overcrowding. Sear until a golden-crust forms around the base and the scallops release easily with a spatula, about 4 minutes. Flip the scallops and continue to cook until golden-brown and cooked through the centers, about 3 minutes more, depending on the size of the scallops. Transfer to a plate.

Spoon the salad onto a serving plate. Arrange the scallops on the salad.

Drizzle a little salsa over the scallops and the salad. Serve with the remaining salsa.

Skillet Tarragon Chicken

Skillet Tarragon Chicken

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Yield: 6 Servings
Adapted from Food

“This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. We love this over some simple white or brown rice with a green salad on the side.

  • 6boneless skinless chicken breasts or thighs
  • salt, to taste
  • pepper, to taste
  • ¼cup AP flour
  • ¼cup butter
  • 1TBS onion, finely chopped
  • ¼cup dry white wine
  • ½tsp dried tarragon
  • ¾cup chicken broth
  • ¼cup heavy cream

Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.

Heat 3 TBS of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.

Sauté onion in same skillet until it begins to become clear.

Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely – this happens fast!

Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.

Add tarragon, chicken broth and the cooked chicken. Cover and cook until chicken is 165°F.

Place chicken on a warm platter.

Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.

Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

Serve with Rice, Couscous and a green vegetable.

Pasta with Chicken, Sun-Dried Tomatoes & Cream Sauce 😊

Pasta with Chicken, Sun-Dried Tomatoes & Cream Sauce 😊

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Yield: 4 Servings
Scott Nowell

This is a happy face dish. Use your imagination on the type of pasta and protein. Shrimp, pork, beef. Just about anything will work.

Chicken

  • 1TBS oil
  • 1lb boneless chicken breasts, thighs, etc., sliced to bite size pieces

Pasta, Vegetables & Sauce

  • Kosher salt
  • 8oz Rotini, Penne, etc.
  • 1head broccoli
  • ½cup chicken stock
  • ½cup heavy cream
  • ½cup sun-dried tomatoes drained, sliced
  • 2TBS oil from sun-dried tomatoes
  • 1tsp dried basil, crumbled

Bring a pot of water to a boil, season the water and par cook the broccoli for a couple of minutes. Remove the broccoli from the pot and cool in ice water. Add the pasta to the boiling water and cook the pasta to al dente. Drain pasta and set aside.

Return the pot to the heat and add a TBS of oil. Heat oil until hot and add the diced onion. Cook the onion until translucent, 4 to 6 minutes. Add the minced garlic and cook for 30 seconds. Remove and set aside the onion and garlic.

Add the reserved chicken breast and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Chicken will finish cooking later.

Add the stock and cream to the pot and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly. Add tomatoes and basil, stir. Return broccoli and chicken tothe pot, stir and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Mix. Season to taste with salt and pepper. Serve.

Kate’s Chicken & Rice

Kate’s Chicken & Rice

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Yield: 2
Kate Johnson
  • 4chicken thighs
  • paprika
  • onion salt
  • black pepper
  • 1TBS olive oil
  • 1TBS butter
  • 2shallots, sliced or minced
  • 6cloves (1-2 TBS) garlic, minced
  • 1½cups chicken broth
  • 1cup basmati rice


Preheat oven to 400°F.

Season chicken well with paprika, onion salt and black pepper.

Place an oven safe skillet (with lid), over medium high heat, add olive oil and butter and heat until foaming stops. Sear chicken on each side for 4 to 5 minutes.

Remove chicken to a plate and cover with foil.

Add shallots to skillet and sauté until translucent. Add garlic and sauté for 30 seconds. De-glaze the pan with a splash of white wine.

Pour rice & chicken broth into the skillet with the onions & garlic, stir well and bring to a boil.

Place chicken on top of rice in the skillet. Cover and place in 400°F oven for 20 minutes.

Serve with vegetable of your choice.

Chocolate Cream Pie

Chocolate Cream Pie

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Yield: One 9” pie
King Arthur Baking

A true diner classic, Chocolate Cream Pie is a head-turning treat, and just the thing for lovers of both chocolate and pie. The crust is prebaked, then filled with a cooked, cooled chocolate filling. Topped with lightly sweetened whipped cream, it’s the perfect combination of crispy crust, dense chocolate-y filling, and ethereal cream garnish. This is a tall pie with a generous amount of filling. You can customize the chocolate flavor to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like.
Prep 1 hr 30 mins Bake 25 mins Total 4 hrs 25 mins

Crust

  • 1½cups King Arthur Unbleached All-Purpose Flour
  • ½tsp salt
  • ¼cup vegetable shortening
  • 4TBS unsalted butter, cold
  • ⅛-¼cup ice water

Filling

  • 2TBS unsalted butter
  • 1⅓cups semisweet chocolate, chopped
  • 1tsp vanilla extract
  • ⅔cup granulated sugar
  • 3TBS cornstarch
  • 2TBS unsweetened cocoa, Dutch-process or natural
  • 1tsp espresso powder, optional; for richer chocolate flavor
  • ⅛tsp salt
  • 3large egg yolks
  • 1cup heavy cream, divided
  • 2cups milk

Topping

  • 1cup heavy cream
  • ¼cup confectioners’ sugar
  • ½tsp vanilla extract

Make the crust: In a medium bowl, whisk together the flour and salt. Work in the shortening until it’s in lumps the size of small peas.

Dice the butter into ½” pieces and work it into the mixture until you have flakes of butter the size of your fingernail. Add the water 2 TBS at a time, mixing with a fork as you sprinkle the water into the dough.

When the dough is moist enough to hold together when you squeeze it, with no floury patches or bits of dry pastry in the bottom of the bowl, transfer it to a lightly floured work surface. Fold it over on itself three or four times to bring it together completely, then pat it into a disk ¾” thick, rolling the disk to smooth its edges.

Bake the crust: Preheat the oven to 400°F. Lightly grease a 9″ pie pan that’s at least 2″ deep.

Roll the pastry into a 13″ circle. Transfer it to the prepared pan and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute or crimp them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

Line the crust with foil or parchment paper and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it’s golden-brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely.

To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl; set aside.

In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add ½ cup of the heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks.

Place the saucepan over medium heat, and gradually whisk in the remaining ½ cup cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. The temperature of the mixture will be around 200°F after 1 minute.

Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.

Pass the filling through a strainer into a bowl to remove any lumps. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer occasionally with a clean spatula to help the process along.

Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. A shallow metal bowl with more surface area will chill the filling most quickly.

To make the topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk or beaters begin to leave tracks in the bowl.

Add the sugar and vanilla and whip until the cream holds a medium peak.

To assemble: Spoon the cooled filling into the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. Spoon or pipe the whipped cream on top. Note: If you’re not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.

Chill the pie until ready to serve. For best slicing, refrigerate the pie overnight before serving.

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Szechuan Lo Mein

Szechuan Lo Mein

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Yield: 3 to 4 Servings
Scott Nowell

This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market.

  • 1lb fresh lo mein noodles
  • ½lb chicken breast, cut into strips
  • 8oz mushrooms, halved or cut into bite-size pieces
  • ½cup carrot, cut on the diagonal
  • ½cup broccoli, cut on the diagonal into 1-inch pieces
  • ½cup baby corn
  • 2oz (about ¼ cup) minced preserved vegetable (ya cai or Zha Cai)
  • 1onion, shredded
  • 1clove garlic, minced
  • 1TBS soy sauce
  • 2TBS hot bean sauce
  • ½tsp salt
  • 5TBS cooking oil

Marinade:

  • 1tsp Shaoxing wine
  • 1tsp soy sauce
  • 1tsp cornstarch

Sauce:

  • ½cup stock
  • 1tsp soy sauce
  • 1TBS chili oil
  • 1tsp ground Sichuan peppercorns
  • 1tsp sugar
  • 1tsp sesame oil
  • 2tsp cornstarch


Marinate chicken:

Mix marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix sauce ingredients. Set aside.

Parboil noodles in a pot of boiling water for three minutes. Drain.

Heat wok. When heated, add 1 TBS of oil. Add garlic and chicken and stir-fry. When done, remove from the wok to a platter.

Reheat the wok and add 1 TBS of oil. Add mushrooms, onions, carrot, broccoli, baby corn and Zha Cai and stir-fry until tender and crisp. Sprinkle ½ tsp of salt over the vegetables and mix it in.

Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 TBS cooking oil.

Place noodles in the wok, using chopsticks to break them up. Add 2 TBS hot bean sauce and 1 TBS soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Hunan Beef

Hunan Beef

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Yield: 4 Servings
Scott Nowell

I am trying to duplicate the great Hunan Beef at Peking Garden in Carlsbad, CA (closed in 2017) which they describe as: Tender sliced beef sauteed with bell pepper, onion, mushroom in spicy Hunan sauce. I thought it also had zucchini.

Beef:

  • 1lb flank steak

Tenderize: (optional)

  • ¼tsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1pinch white pepper
  • ¼tsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

For the vegetables:

  • 1small green bell pepper
  • 1small red bell pepper
  • 1zucchini sliced ½-inch thick and quartered, optional
  • 8oz mushrooms, quartered
  • 4-8whole dried chili peppers
  • ½tsp granulated sugar
  • 2TBS hot water
  • ½tsp Chinese black vinegar

Sauce

  • 2tsp chili bean paste, (spicy Doubanjiang)
  • ½cup chicken broth
  • 1½TBS soy sauce
  • 2TBS oyster sauce
  • 2tsp rice wine vinegar
  • 1tsp sugar, optional
  • 2tsp cornstarch

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:

Mix all the sauce ingredients together in a small container and set aside.

Prep:

Cut the bell peppers into ¾-inch dice. Cut the zucchini length wise to quarter, then slice into ½-inch thick pieces. Quarter the mushrooms.

Stir fry:

Heat a wok and add a tablespoon of oil until just smoking. Add beef and stir fry until browned. Remove to bowl.

Add more oil to the wok, then add the bell peppers, zucchini, mushrooms dried chilies and 2 tsp chili bean paste, (spicy Doubanjiang). Stir fry for a minute then add sugar, water and black vinegar. Stir fry until tender crisp. Remove to the bowl with beef.

Sauce:

Mix the sauce to reincorporate the corn starch and then pour into the wok. Cook until thickened and return beef and vegetables to wok and mix to coat. Stir fry to heat through.

Serve.

Cilantro-Lime Rice

Cilantro-Lime Rice

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Yield: 4 (makes about 3 cups)

Epoch Times
  • 1cup long-grain white rice, such as basmati or jasmine
  • 1bunch fresh cilantro
  • 2TBS olive oil
  • 2cups water
  • 1tsp kosher salt
  • 1large lime


Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, about 45 seconds.

Shake off the excess water and set aside.

Finely chop the tender stems and leaves from the bunch of fresh cilantro until you have 1 cup.

Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rice and cook, stirring constantly, until lightly golden-brown and aromatic, 3 to 4 minutes. Add the water, ½ cup of the cilantro, and salt. Stir to combine and bring to a boil over high heat.

Cover the saucepan and reduce the heat to low and cook for 16 minutes. Remove the saucepan from the heat and let the rice steam, still covered, for 10 minutes. Meanwhile, juice the lime until you have 2 TBS.

Uncover and fluff the rice with a fork. Add the remaining cilantro and lime juice and stir to combine. Taste and season with more salt and/or lime juice as needed.

Recipe note: Refrigerate leftovers in an airtight container for up to one week or freeze for up to one month.

Teriyaki Ginger-Glazed Salmon

Teriyaki Ginger-Glazed Salmon

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with Vegetables and Israeli Couscous

Yield: 2 Servings

Adapted from: Nigel Palmer / Home Chef

A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. Served with sautéed vegetables and Israeli Couscous garnished with toasted pine nuts.

Note: Reduce or leave ginger and garlic out of Teriyaki.

Salmon:

  • 2oz teriyaki sauce
  • 26-8-oz salmon fillets

Vegetables:

  • 1TBS ginger, minced
  • 2garlic cloves, minced
  • 2green onions
  • 8oz carrots
  • 4oz snow pea pods
  • 1red Fresno chili or Jalapeno pepper (optional)
  • olive oil
  • salt
  • pepper
  • cooking spray

Couscous:

  • ¾cup Israeli couscous
  • ½TBS butter
  • 1shallot, minced
  • ¾cup chicken broth
  • salt, pinch
  • ⅓cup pine nuts (about 3½ oz), toasted (optional)
  • pepper


Prepare the Ingredients:
Preheat oven to 400°F.

If using any fresh produce, thoroughly rinse and pat dry.

Prepare a quarter sheet pan with foil and cooking spray, silpat or parchment.

Peel, trim, and cut carrot on an angle into ¼” slices.

Peel string from snow pea pods. If large, cut diagonally.

Trim and slice white portions of green onions into 1″ pieces.

Thinly slice remaining green onions on an angle. Keep white and green portions separate.

Stem, seed, and slice red Fresno chili into thin rounds. Retain seeds for more spice. Wash hands and cutting board after working with chili.

Mince garlic.

Make Glaze and Prepare Salmon:

Combine 1/4 cup teriyaki sauce, 1/2 TBS ginger and 1/2 tsp garlic in a mixing bowl. Put half of glaze in a second bowl.

Pat salmon fillets dry, and season flesh side with a pinch of pepper.

Sear and Bake the Salmon:

Place a medium non-stick pan over medium-high heat. Add 2 tsp olive oil and salmon, skin side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.

Remove pan from heat and flip salmon so it is skin side down. Transfer salmon to sheet pan and brush or spoon glaze mixture from bowl onto salmon. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 140°F, 7-10 minutes.

Start the couscous:
Melt 1 TBS butter in a 1-quart sauce pan over medium heat. Add minced shallot and sauté until golden, about 3 minutes.
Add couscous and stir until couscous browns slightly, stirring often, 3 – 5 minutes.  Pay careful attention as the shallots will burn.
Add broth and pinch of salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

Start the Vegetables:
Return pan used to sear salmon to medium-high heat. Add 2 tsp olive oil and carrot to hot pan and stir occasionally until lightly browned and starting to soften, 4-5 minutes.

Finish Vegetables:  
Add white portions of green onions to pan and stir occasionally, 2 minutes. Add remaining ginger and garlic, ¼ tsp salt, and a pinch of pepper. Add snow pea pods. Stir often until vegetables are tender but still slightly crisp, 3-4 minutes.

Finish Dish and serve:
Plate dish as pictured, topping salmon with glaze mixture from second bowl and garnishing vegetables with red Fresno rounds (to taste) and couscous with black pepper and entire dish with green portions of green onions. Bon appétit!