Not Coquilles St.-Jacques

Scallops is one seafood I rarely cook. Besides being pricey, I am apprehensive that I might overcook them. They are notorious for becoming rubbery when not cooked properly. And they have to be eaten right after cooking because, again, they become tough when reheated. I guess they are good eaten raw right out of the shell just like oysters or in seafood sausages mixed with other shellfish and fish.

I cooked scallops similar to a dish called Coquilles St.-Jacques which is either a variety of French scallops or the way they're prepared: in cream sauce served in their shells. The scallops I bought are neither French nor do they come in their shells so I can't call my dish Coquilles St.-Jacques. I adapted a Coquilles St.-Jacques recipe from one of my Spanish cookbooks, adding 2 ingredients, shallots and champagne vinegar. The scallops are sweet and very tender and the sauce is slightly tangy from the champagne vinegar which complements the heavy cream so well. This dish is truly delicious and a special treat, easy to make too.

Not Coquilles St.-Jacques
1½ pounds medium size scallops, patted dry
½ teaspoon sea salt or to taste
1 cup heavy cream
2 tablespoons champagne vinegar
2 tablespoons butter
2 shallots, chopped
2 tablespoons dry white wine
2 tablespoons water (or water from dried mushrooms)
1 cup dried wild mushrooms, rehydrated, and drained
1 tablespoon extra virgin olive oil
1 tablespoon chopped parsley

• Season the scallops, place on a medium skillet. Add the heavy cream, champagne vinegar, and shallots. Poach the scallops for 2 - 3 minutes, turn on the other side and poach for another 2 minutes.
• In another skillet, heat the butter , white wine, and water. Simmer for 2 minutes, then add the mushrooms. Cook for another minute.
• Arrange the mushrooms with the liquid evenly on a serving dish. Put the scallops on top of the mushrooms and pour the cream sauce all over. Drizzle olive oil on top and garnish with parsley. Serve immediately.

Losing It

3-inch hamburger with mini Pringles, heirloom tomato, and dill pickle wedges

I am finally paying for all the breads and sweets I have been making and eating the last 6 months. I have gained a few pounds and started using the treadmill and yesterday I bought Wii Fit. I have to lose the extra pounds as soon as possible because I don't like to develop cankles, heheh, and I'll do it by limiting my food intake in addition to exercising. I don't really believe in depriving myself of the food I love and will still cook and eat them but in smaller portions or miniature versions similar to the sliders that are now being served in several chain restaurants. I made mini hamburgers today and had it with just a little of everything. I weighed each uncooked patty to 2 ounces each and when cooked are about 3 inches. I topped the meat with caramelized vidalia onions in place of cheese and did not even miss it and the sweetness of the onions is so good with the burger. For dessert I had a small bowl of cherries, blueberries, blackberries, and raspberries with half a cup of fat-free yogurt.

The only other time I gained weight was when I gave birth to my second child. I worked out for an hour everyday for 2 months and lost all the excess weight and more, but I was much younger then. Wish me luck!:-)

Saba Bananas

saba-like bananas

I don't know many people who don't like bananas. Here in the US bananas are more popular than any other fruits that when a big storm is coming people of all races and ages make sure they have an ample stock of Cavendish bananas, I wonder why. I am not one of them, BTW, not because I am not a banana lover but because the Cavendish is not the best variety for snacking or cooking in my opinion.

I miss the numerous Philippine bananas specially saba which is a firm cooking banana that can be prepared either sweet or savory. I always keep a packet or 2 of frozen saba purchased from the Filipino grocery. Two weeks ago I found intensely green bananas very close in appearance to the Filipino saba. I bought a dozen pieces, kept them in brown lunch bags and the next day they turned pale yellow and completely ripened and edible in 3 days. I cooked a few in syrup that I diced for halo-halo, made banana-cue which is fried in oil and brown sugar *yum*, and the rest I added to pochero (potage), a soupy meat and chicken dish similar to the Spanish Cocido. These saba-like bananas are a little bit starchier and softer when cooked than ours but acceptable in flavor and a good substitute for the frozen saba in case they become unavailable at the Filipino grocery..

banana-cue, my favorite snack in the Philippines

pochero, a soupy boiled meat and vegetable dish served with tomato sauce

Gazpacho, Asparagus Chicken Sandwich, Hummus, And More

gazpacho and chicken asparagus pita sandwich

The past 4 days I haven't turned on the stove and we have been eating cold food and loving it immensely. Yesterday I made gazpacho, a Spanish cold soup with fresh tomatoes and cucumber. I have plenty of steamed asparagus and bought strips of roasted chicken which I made into pita sandwiches. I also made hummus and served it with wholewheat mini pitas...wonderful. My daughter and I have been making all sorts of combinations with the chicken, asparagus, fresh spinach, shaved cucumbers, tzatziki, hummus, and pita. She smeared spinach leaves with both tzatziki and hummus, added shaved cucumbers and chicken then rolled the spinach, delicious! We can get used to this.;-)

This is the first time I made and have eaten gazpacho. It always reminds me of the guy that one of my best friends dated many years ago. The guy, a French Canadian, prepared an elaborate dinner for my friend in his well-appointed house (he did all the interior decoration) in Makati. The first course was gazpacho that he made earlier in the day and was chilling in the refrigerator for over 4 hours. When the time came to transfer the gazpacho in a soup tureen, the bowl slipped from his hands and left a pool of tomato/cucumber soup on the flour and soaked his Italian loafers. According to my friend he was upset the whole night over the spilt gazpacho. She later fell asleep on the couch while watching a boring artsy French film. Good thing my friend did not end up with him because he turned out to have plenty of issues and perhaps a questionable sexual orientation.;-)

Anyways, back to dinner. I fell in love with this refreshing cold soup that pairs very well with the asparagus and chicken sandwich. We used to have this sandwich in the house of the friend mentioned above. They were prepared by their cook who used canned asparagus instead of fresh which is also very good although a bit mushy and she sliced them into thin fingers. They were really tasty, light, and different and have become one of our favorite sandwiches.

Gazpacho Andaluz
1½ pounds tomatoes, seeded and chopped
1 medium green bell pepper, seeded and chopped
1 small shallot, chopped
1 clove garlic, chopped
3 slices day-old baguette, crusts removed, soaked in water and squeezed out
1 small cucumber, peeled and chopped
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
3 cups water

for garnish
garlic croutons, chopped tomatoes, and chopped cucumbers

• In a food processor combine all the ingredients except garnish and process until smooth. Strain through a fine sieve, pressing down hard to extract all the liquid. Taste and adjust seasoning. Chill in the refrigerator for 2 hours.
• To serve, pour soup into bowls and pass the garnishes separately.

Chicken Asparagus Sandwich

store-bought or leftover roasted chicken breasts, cut into strips
steamed asparagus, cut into 3 -4 inch pieces
mayonnaise
salt, optional
watercress, torn spinach
whole wheat pitas or sliced bread

Hummus

1 16-ounce can chickpeas (garbanzos)
3 T fresh lemon juice
1 clove garlic, chopped
1½ T tahini
1 tsp salt
extra virgin olive oil
for garnish: chopped flat leaf parsley, paprika, or cayenne, optional

• Drain chickpeas, reserve ¼ C of liquid. Place all ingredients except olive oil and garnish in a blender, add the reserved liquid and blend on low speed until smooth. Transfer into a bowl. Make a well in the center and pour olive oil in the well. Serve with pita triangles.

a delicious meatless dinner