I haven’t even made this yet but it sounded good. The idea hit me on the way to work this morning.
Chive-Walnut Pesto:
Sear the scallops on both sides. Place on a bed of Jasmine Rice (or quinoa mabye?). Spoon pesto over the top. Serve w/ lemon wedges.
It’s one of the things that got us through the winter up here. I hope I can still enjoy it as the weather heats up.
Just before you go to bed put the following in the crockpot.
You can spray the inside of the pot with some non-stick spray oil. Mine usually sticks anyway, but I think it helps at least. Turn the pot onto low. In the morning you’ll have some yummy oatmeal. Store it in the fridge all week. Each morning scoop some in a bowl, add some milk and sliced bananas and microwave.
Optional things you can add before cooking:
Rumor has it that Oprah loves this recipe.
Jennifer & I went to a thing at the Natick Community Organic Farm on Saturday. It was billed as a “workshop” but really just ended up being a nice 2 hour tour of the farm and an informative Q&A session with Director, Lynda Simkins. Jennifer blogged her excellent notes from the tour.
Things I went away excited about:
I’m just impressed with how much thought actually went into this. Click for the punchline.
I came across what I thought sounded like a good “Web 2.0″ foodie site today: Cookthink.com
After a couple of search attempts I’m wondering if maybe I’m missing something. The UI is not immediately grok-able. And no matter what I indicate I’m “craving” I end up at a recipe for Avocado Crostini. Setting aside the fact that I really love Avocado Crostini, I don’t see the connection to the terms I was putting in–gnocchi, italian. I can only assume that the site hasn’t collected enough tag information to give reliable recommendations. That or it just knows me better than I think.
Picked up our Chestnut Farms cooler last week. It’s like being in a meat-of-the-month club. This months share included:
Update: one more item I forgot — 1 1b. bacon
When I saw the pack of country-style pork ribs in the CSA cooler last month I was a bit nervous about what I’d do with them. The smoker is covered in snow, plus Jenny isn’t into ribs anyway. I figured some kind of braise would be best, but the thought of exactly how to cook them kicked around in the back of my mind for several weeks. A search of the inter-tubes turned up something on Epicurious.com that sounded good. With one major modification it definitely was.
Heat the oven to 325.
In your favorite braising pot, bring to a boil:
I only had about 1 lb of ribs, but you could do as much as 2 lbs probably. Once the sauce is boiling, sprinkle the ribs with some black pepper and lay them into the pot. Roll them once or twice to coat. Cover the pan and put it in the oven. Cook for 2 hours.Take the pan out of the oven and carefully remove the ribs to a serving platter. Put the pan over high heat and reduce the sauce down to 3/4 of a cup. Pour the sauce over the ribs.
Notes:
My del.icio.us Recipes