Alpacas, Pygmy Goats and Scallops with Hazelnut Vinaigrette

The weekend found TBHITW and I all alone. The girl was staying with friends and the boy was attending a two day interview at his summer camp in the hopes of being accepted into the Counselor in Training program (he made the grade!).

Two whole days with nothing to do except what we wanted to do.

And how did we choose to fill the hours?

We dreamed of course.

We talked about our future.

The land, the new house.

And for me, any future plans have to include a few animals. Yes, I'm one of those kind of people.

I am an animal lover.

We have our Holly Bear now. And some koi in a backyard pond. Do fish count as pets?

Anyway, we talked and I googled. There is a lot of information out there regarding small farm animals. Much more research and of course some solid courses are needed in the future but for now we have decided we would like:

Some Pygmy Goats AND some Alpacas

Alpacas are known to be gentle, intelligent animals and are raised for their luxurious fiber. Pygmy goats are well, just look at them, how cute are they? And their milk is sweeter and has more nutrients than cow's milk; not to mention goat cheese making is on my list of kitchen activities.

Of course we will also have some chickens. And TBHITW wants to add two Miniature Australian Shepherds to the mix as Holly will be entering her golden years (or at least middle age years) by then and may be more content laying in front of the fire instead of herding alpacas, goats and chickens.

These boys look up to the job, no?

All the dreaming and talking and planning put us in the mood for a romantic dinner for two. This is an elegant meal that is luxurious to eat, yet easy to make. While one of you tends the scallops and vinaigrette, the other can stir the polenta. While stirring, dream your own dreams.

Scallops with Hazelnut Vinaigrette over Soft Polenta: serves 2

1/2 pound fresh caught scallops

4 tablespoon butter

2 tablespoons shallots, minced

2 tablespoons hazelnuts, rough chopped

2 tablespoons white balsamic vinegar

1/4 cup arugula

First, make the polenta:

2 cups chicken broth, simmering

4 tablespoons polenta (quick cooking kind)

3 tablespoons grated parmesan cheese

2 tablespoons butter

3 tablespoons heavy cream

Bring the broth to a simmer. Whisk in the polenta (slowly, no lumps). Cook until thick (about 5 minutes). Switch to a wooden spoon. Stir in the parmesan cheese. Set to very, very low. Stir occasionally while you make the scallops.

For the scallops:

Place the butter in a large saute pan and melt over medium low heat until melted and foamy.

Pour off the butter (save). Do not wipe out the pan.

Dry the scallops on a paper towel and season with salt and freshly ground pepper.

Heat the pan over medium heat and add the scallops. Turn after 2 minutes. Cook for another 2 minutes. Remove to a warm plate and keep warm by loosely tenting with foil.

Put the reserved melted butter back in the pan and add the shallots. Saute for 1 to 2 minutes, just until soft. Add the hazelnuts and toss around to warm. Add the white balsamic vinegar and heat through - it will sizzle up. Toss in the arugula.

The finished vinaigrette is richly sweet, tangy and nutty.

Quickly, finish the polenta by stirring in the butter and cream. Ladle some polenta into two shallow bowls. Top with some scallops. Drizzle the hazelnut vinaigrette over the scallops and serve.

A Cook's Notes: of course every romantic meal needs an equally romantic dessert and what is more romantic than something chocolate? Tomorrow I'll give you the fastest, easiest make ahead recipe in the world for Individual Chocolate Lava Cakes. Until then, Bon Appetit!

Mise En Place

Mise en place (meez ahn plahs) is a French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

Ingredients for Veal with capers and lemon, polenta with arugula and brussel sprouts with pistachios

If you have taken one of my classes the term will be familiar to you. I am all about the mise en place.

If you have been a guest in my home you will recognize all the little prep bowls lined up on my counters.

Everything I need is measured, chopped, squeezed and ready to cook before hand. Yes, you will have a few more bowls and dishes to wash, BUT

mise en place makes life easier and allows me to chat and visit with my students, guests, friends and family while I'm busy putting a meal together.

Try mise en place the next time you are cooking or baking. Simply measure out all the ingredients before hand and set aside. Wash and chop everything you may need to combine. Make yourself a cocktail and relax.. having everything on hand will reduce your stress, enhance your cooking experience and guarantee you don't forget to add an ingredient to the recipe.

Home Again, Home Again, Jiggity, Jig - Veal Chops

Oh, that's my new friend Aaron (and a coworker) from Clover Farm.

I had so much fun yesterday at The Farmer's Market. 

That statement will get The Best Husband in The World's eyes rolling - but it's the truth. 

Side Note: TBHITW reminded me that when we were dating I took him to The Farmer's Market one Saturday afternoon, then cooked him dinner from our purchases. LOL. I had him the first time I turned on the stove. 

Anyway, what a day! My friend Anne had to cancel because her daughter was home sick from school so I ended up going myself. No biggie - but Anne I missed you! I promise in a couple of weeks I'll go again.

As I was saying; what a day. I wasn't inside the market more than 30 seconds when I overheard a merchant say to a customer, "okay then, thank you. And don't forget to tell your folks hello". Ohhh.. can you imagine? When was the last time you heard that in the produce aisle of your local store?  I must have started grinning right then and there and am still smiling for all the polite and kind people in that market. 

The following is an actual, factual account of my day:

At a vegetable stand I bought some pale yellow, thin skinned Yukon Gold potatoes. When I handed over the basket to be weighed the man doing the weighing told me that they were his favorite kind. He went on to tell me that his wife boils them up (skin and all), then mashes them with butter, sweet cream and salt and pepper. He told me that's all he needs for dinner when she makes a pot of those Yukon Golds. I almost fainted for want of some of those mashed potatoes right then and there. 

At the same stand I bought some spring peas (still in their pods), a head of Bibb lettuce, and some mushrooms - all grown at the same nearby farm. 

I then wandered over to Alderfer's Farm stand and bought some organic, free range eggs and some "meat" sticks (they are like Slim Jim's, only handmade) when I told the man they were for my 15 year old son, who just loves them, he threw in 2 extra for free (with a wink) and told me those 2 were for the "growing boy." 

At Weaver's Meats  I spotted some smoked bacon and asked for a pound. The bacon guy kept sorting the bacon around, telling me he wanted to find me the leanest, best pound. Ah-huh. That has happened never at my local Pathmark chain store. 

Now I was in search of turkey. At Mr. Bill's Poultry I found all natural turkey. I asked what they meant by "all natural" and a very nice young man explained that it was free range, never frozen, no antibiotics and no steroids are used, but the farm wasn't certified organic because the supplemental feed they give the turkeys is not certified organic. He did assure me that if I hadn't had a "Kohl's" turkey before I was in for a treat. I bought a 5 pound turkey breast and a 2 1/2 pound rabbit on his recommendation. He was kind enough to cut the rabbit to order (tastes like chicken).

Speaking of chicken. At the Fairgrounds Poultry Market I found organic chicken breasts and bought 4 lovely full breasts (with tenderloins attached - have you noticed lately that mass produced aka Perdue, etc chicken breasts have the tenderloin removed?) At this stand they also sold grass fed lamb, but they didn't have any lamb racks today. The gentleman behind the meat case gave me his phone number and told me next time I come I should call him the day before and he would be sure to have a rack of lamb (or two) for me. Okay.... 

I was beginning to get the picture here. Nice people. Proud of their food. Going out of their way to be of service. Hmmm.. what a concept. Stay with me because I'm saving the best for last. 

At the Amish Bakery I bought a gorgeous cheesecake from a lovely young Amish woman. She was wearing the traditional dark blue dress with pristine white apron of the Amish. Her long hair was woven into a bun and tucked up into a net bonnet. I was more than happy to hand over $17.00 for a huge creamy cheesecake to celebrate Jacob's 19th. birthday. Happy Birthday Jake! 

Just past the Amish Bakery I was able to score just made salted potato chips. And just beyond that I bought 2 bottles of wine from Clover Hill Vineyards (Breinigsville, PA - just a few miles from the fairgrounds). The lady in the winery store insisted I taste one of their newest lines, a delicious steel barrel aged Chardonnay. I chatted with her over a few sips of wine for a few minutes before moving on. 

By now I was getting hungry so I stopped by a little stand where a lovely dark haired woman was making empanadas. I ordered a chicken empanada happy that the newest immigrants to Allentown were nestling in with the oldest. Viva la difference! 

My final stop was at Clover Farms, the oldest meat vendor at the market. As I was perusing the meat cases filled with delicious looking sausages and burgers and meats, the most charming man I met all day asked if he could be of service. He told me his name was Aaron.

I spied some gorgeous veal chops and asked for two. Aaron sighed and told me he hated to even sell them because it's less for him to take home. We chatted for a bit and I asked him about the fresh sausages (about 10 different varieties!) laying all coiled up like soft pink ropes. He told me his family makes them and told me which were the best sellers. On his advice I bought 2 pounds of "American Pie" - apple and cheddar cheese and 2 pounds of "The Italian Job" - basil and garlic. Aaron also made me a gift of a marinated steak that he said I just have to try as it's his own special concoction. Okay Toto - we are definitely not in Kansas anymore. 

I took his picture in front of the blackboard picture that he said his mom drew. See it at the top of the blog post? I asked him for a card, but they don't have one. Instead he took the time to write down the name of the farm, Clover Farm, their phone number (610) 751-4211 and the owner's (his dad) name, David Solove. I don't think the Solove's would be upset that I published this information. This is their business, their livelihood, their family tradition. Aaron also asked me what my name was. I bet he remembers it too. 

I am not making this up people - you can actually buy food from people with names. Not corporate entity's but real names that they give you along with their phone numbers. 

Can you imagine? Merchants who are so proud of their stuff that they take the time to explain to you everything you want to know about it? Sellers giving you stuff "so you can try it". Vendors who come back to the same stand year after year, decade after decade, who know their customers by name? 

What is this world coming to? 

If you find any of this hard to believe, I bet you haven't visited a local farmer's market lately. Take the time to find one. Go there. Buy stuff. Sample. Report back here with your experiences. Really, I want to know! 

I haven't even begun talking about the cheeses, breads, seafood and other fresh meats and oh - my - wait until actual harvest time! I will be back Aaron and all you other perfectly lovely people I met on my shopping excursion. 

Thank you for a perfect day. 

PS. Please share your farm market or you pick it stories! I'd love to hear from you.

This is my locavore dinner this evening for me and TBHITW this week (no kids, date night at home). The only thing not locally produced are the lemons and capers and a little olive oil. 

Veal Chops with Lemon and Capers: (serves 2 perfectly happy adults)

2 fresh veal chops

1 lemon, juiced and zested

1 tablespoon capers, rinsed 

1 teaspoon fresh thyme

2 tablespoons olive oil, divided

Kosher salt

Freshly ground pepper

In a flat glass dish, place lemon juice, thyme and 1 tablespoon olive oil. Salt and pepper both sides of veal chops. Place in glass dish, turning to coat. Let rest for 30 minutes. 

Meanwhile, preheat oven to 450 degrees F.

After 30 minutes, remove chops from marinade. Pat dry. Reserve marinade. 

Heat remaining olive oil in oven proof skillet over medium high heat. When almost smoking, add chops. Sear about 4 minutes. Turn, pour reserved marinade over top of chops and place in hot oven for 6-8 more minutes for medium. 

Serve with fresh peas, some awesome Yukon Gold mashed potatoes I've been lusting for and a nice steel barrel fermented Chardonnay. 

Tuna Steaks with Roasted Cipolline Onions

I keep getting fooled by Mother Nature. This morning it was snow flurrying on Holly Bear and I at the dog park. Brr... Everyday I look out my kitchen window promising the grill we will get reacquainted only to be foiled by nature. 

Tonight I think I'll fight back with a little comfort food (for my spring cold) and a little bit of spring by grilling indoors. I adapted this recipe from an original by Giada De Laurentiis. (who I secretly hate because she weighs 1 1/2 pounds fully dressed).

Roasted Cipolline Onions:(chip-o-lean-ee)

1 pound cipolline onions- skins removed. (to easily remove skins, drop in boiling water for 2 to 3 minutes. cool. The skins will slip right off)

1/3 cup balsamic vinegar

2 teaspoons extra-virgin olive oil

Whisk it all together, coat onions, put in a small oven proof casserole and roast at 450 degrees for about 30 minutes(uncovered). You will know they are done when they are soft and the balsamic vinegar has reduced to a syrup stage. Salt & Pepper to taste.

Tuna Steaks: (enough for 4 people)

2 tuna steaks (about 1/2 pound each)

1/3 cup extra-virgin olive oil

3 T lemon juice (don't make me say it... FRESH SQUEEZED.. throw that bottle out)

2 teaspoons fresh thyme, chopped

1/2 teaspoon salt, few grinds fresh black pepper. 

Whisk everything together, place tuna steaks in marinade, turning to coat and let rest for about 5 minutes per side.

Now the comfort food part:

Polenta with wilted arugula (you could also use spinach or blanched asparagus tips)

2 cups chicken broth (low salt)

2 cups water

3/4 cup polenta (quick cooking)

1 clove minced garlic

1/2 cup parmesan cheese, finely grated

1/2 stick unsalted butter

1/4 cup heavy cream (I told you this was comfort food)

2 cups fresh arugula - rough chopped

Heat the broth and water to simmering. Slowing whisk in the polenta (your Italian grandmother will tell you that you have to stir in only one direction). Continue to cook until thick and smooth - about 3 to 5 minutes. Add the garlic. Stir. Add the cheese. Stir. Add the butter and cream and stir until butter is melted. Stir in the arugula. Season to taste with salt and pepper (easy on the salt - remember to taste because the cheese will add salt).

Back to the tuna:

Preheat your grill pan to medium high. Remove tuna steaks from marinade and grill about 3 minutes per side for medium. Cut the steaks in half. Plate - spoon the onions and balsamic sauce over. Pass the polenta. 

Take that Mother Nature.