Veggie Vixen’s Recipes for a Good Life!

Come see my NEW BLOG about food and love…http://veggievixen.wordpress.com

veggie vixen scallions

Exerpt:

When I’m not working, blogging, or pondering the vast openness of  the Universe, I am COOKING. Cooking seems to have replaced painting for me. It’s my therapy.

Ironic, I must say, that our mothers and grandmothers spent decades trying to break OUT of the Kitchen, and OUT of the cycle of childbirth that was so expected of women in their day. (And Now I am trying the BREAK IN!!!) 

 Perhaps it is because it is my CHOICE that I love it. Mixing flavors and smells in my kitchen, often with the fire alarm trilling off (Really! It’s a small apartment!). Breaking Bread with someone I love….

 I’d like to share some of the recipe’s I’m creating with YOU.  Being a Newlywed, I’m always out to try to impress myself with my newfound domesticity. It’s an urban, rustic kind of domesticity, and in the end I usually have made a mess everywhere. But to me it’s like being three again and making mudpies at the beach, it’s like sculpture, or painting with color and flavor.

 So enjoy. (I promise this will taste better than a mudpie!)

 This is the first of a series of Recipes (Therapies) I shall offer you. I will always test my invention first, and I won’t share it if it’s too complex or WEIRD. The theme for today is “In Season”. Imagine a fruit dripping ripely on the vine. It’s the middle of August so Berries and Bok Choy are at their height of flavor in New England. (Why a delicate Chinese green loves to grow in hearty New England soil I’ll never know!)

My husband and I just became members of a farm-coop called Enterprise Farms (http://www.enterpriseproduce.com/) and they have joined forces with Metro Pedal Power to deliver the farm picked veggies fresh to your door –Via Tri-cycles (http://metropedalpower.com/about/csa-and-local-produce)  Now lazy city folk like me can enjoy the abundance of the harvest via pick up —or delivery! (They don’t pay me to refer them or anything, I just think it’s so cool to see the little trike scooting down the street, and to support something I believe in!)

 Now I’m not a “crunchy” kinda career girl, but I have to tell you, when I first saw that succulent pint of blueberries, and those gorgeous greens I kinda broke out in a sweat.

 I’ve appropriately named this Series “Vixen in the Kitchen” (That’s you babe, in your little apron!- And me too! wink wink)

 This first dish is pretty quick and luscious, followed by an easy but decadent dessert ….

************************************************************************************************************************

Vixen in the Kitchen

Recipe #1

Skinny Skampi with Summer Veggies:
This can all be made  in the same sautee pan for ease of use. The veggies first, then the scallops, then the shrimp. (PS- there’s nothing skinny about it). The Bok Choy gives it a nice crunch and a unique summery taste.

The Goods :
1-2  cup water
1 tsp or cube veggie boullion
3 or 4 tbsp salted butter*
1 shallot, minced (a shallot is kinda like a fancy french onion with a light garlicy flavor- It’s like the “labro-doodle” of the onion world)
2 garlic cloves, minced
1-3 cup white wine 

1 med. or lg. Bok choy, chopped.
1-2 lb. Fresh scallops, uncooked, washed with the little muscle removed.
1-2 to 3-4 lb  cooked med size shrimp.  Can be previously frozen. Wash before use and pull of tails if you like.

Salt + pepper to taste.

* If you are going dairy free, you can substitute 3 or 4 tsp good olive oil for the butter. Hence, slightly “skinnier”.

 

The Way:
1. Heat the water to boiling in the microwave, about 90 seconds. Add vegetable boullion and stir until dissolved. Set aside.

2. Melt 1 big tbsp butter over med. heat in sautee pan. Add half of the minced shallots and a bit of garlic. Sautee until shallots start to break down and look transparent.

3. Add water-boullion mixture to sautee pan and blend flavors with a wooden spoon. Reduce slightly.

4. Add bok choy.  Sautee veggies until they soften and leaves take on a rich green color. (If you like your veggies a little softer, add the stem pieces first and the leaves a leave a few minutes later.) Do not overcook. Bok choy tastes best a little crunchy.

5. Remove veggies from liquid using a slotted spoon or tongs. Divide  on to 2 plates in a pleasing arrangement.

6.  Let the liquid begin to get hot again, add the remaining butter, shallots and garlic. Now add the white wine and reduce slightly.  Let flavors blend. Add scallops and cook about 5-7 minutes until scallops loose their transparency when sliced in half. (If using bay scallops- the small guys- cook for about 3-5 minutes until done.) They should look white opaque like a cheap pair of 80’s pantyhose. Remove scallops  with slotted spoon, leaving liquid in the saute pan. Place scallops on top of greens on the two plates.

7. The scallops have lended a pleasing seafood flavor to the broth. Now add the cooked shrimp to the sautee pan. (You can use raw shrimp if they are deveined. Just make sure they are thoroughly cooked and turn opaque pink and white). If shrimp are pre-cooked, simply sautee until they are warm and have taken on some of the flavor of the broth. Remove with a slotted spoon. Serve along side of the scallops on the plate.

If you are loving the broth mixture, the seafood can be served in small bowls with crostini or plain ole’ crusty bread. Serve the Bok choy along side on a salad plate so you  don’t feel too guilty.

Finito! Serve with the rest of the White wine (in glasses, not bowls!) until every morsel is consumed.

Serves 2.

*******
Dessert:
After you are thoroughly stuffed on seafood and wine. Make a break for the fridge to score some extra credit points with this easy (and very luscious) summer dessert.

Berry Fantasy!

The Goods:
2 large wine goblets or margarita glasses (or clear glass tumblers).
1 pint haagen dazs vanilla ice cream*
1-2 pint of your favorite summer berry- such as fresh blueberry, blackberry, strawberry or a mixture of the 3.
2 pieces of “store bought” pound cake cut into 1″ cubes.
Whip cream (optional).

*Berry or mango sorbet may be substituted for the ice cream if going lactose free. However, then you’ll also need to nix the pound cake and the whip cream. Ho hum! 

And if you are feeling particularly “yuppy”, you can substitute fresh figs, cut in half and poached in a little red wine or port instead of the berries.(The poaching can be done well in advance) .
 
The Way:
1. Start by layering a scoop of ice cream on bottom of each glass.
2. Add a few tablespoons of fruit.
3. Add the pound cake cubes.
4. Layer in some more berries or fruit.
5. Now more ice cream.
6. Top with remaining berries or fruit and if you are feeling groovy, a dollop of whip cream.

Serve immediately.

What you do with the remaining whip cream is entirely up to you.

Enjoy!

From  our kitchen to yours!

yum!
yum!

One response to this post.

  1. Every post I read I believe more and more that you and I should be friends 🙂 Benjamin and I ALSO do an Enterprise Farms CSA (although we pick up at Kickass Cupcakes), and cooking is my therapy. It’s my reason for being so calm and positive throughout this whole process. It’s my love (third only to my husband and our dog).

    If I could, I would quit my job and open a local organic food cafe where I could bake bread every morning and create meals out of gorgeous produce.

    Reply

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