Saturday, February 27, 2010

Bison Bolognese: A new take on a classic

On this morning's trip to the Durham Farmers' Market, I decided to get some more ground bison. It was such a hit in my bison chili, I wanted to give it another try in a different form. I also recently bought a pasta roller so I figured I'd put both to good use and make a meat sauce to serve over homemade pasta. Although the pasta was delicious, store bought pasta is still great and any variety will work well with this sauce. I made linguine but use whatever you have available--the sauce is the star in this dish. The bison is slightly sweeter than regular ground beef and much better for you. I used fire roasted tomatoes again since that's what I tend to keep on hand but any diced tomato would work. For the red wine, I used a Sangiovese from Italy, which is also great to drink with the meal. When cooking with wine, it's best to use a wine that you would actually want to drink since the flavor is concentrated during cooking. Since it's only 1/2 cup you don't need to feel bad about wasting and then you can drink the rest (with help if you like) to compliment the meal. Although I love the way bison works in this dish, feel free to use ground beef or turkey instead if bison isn't available.

Bison Bolognese
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 1-2 celery stalks, diced
  • 1-2 carrots, peeled and diced
  • 1 clove garlic, minced
  • 1 tsp red chili flakes
  • 1 lb ground bison
  • dash of ground nutmeg
  • dash of ground paprika
  • 1/2 cup red wine
  • 2 15 oz cans diced tomatoes
  • 1 tsp dried oregano
  • salt and pepper
Heat olive oil in a large pan (preferably with straight sides) over medium heat.
Saute onions, celery, carrots and garlic seasoned with the red pepper flakes until they begin to soften and brown slightly, about 5 minutes.
Add bison, breaking up into small chunks.
Season with salt and pepper, nutmeg and paprika and brown the meat till no longer pink.
Pour in red wine scraping up any bits from the bottom of the pan and let cook for a few minutes.
Add the tomatoes and oregano.
Turn the heat to low and simmer for another 10 minutes.
Check the seasoning and add salt and pepper if needed.

Serve the sauce over the pasta of your choice and top with grated parmesan cheese. Enjoy!

For a printed recipe click here

Thursday, February 25, 2010

Roasted Pork with Shallots and Pears

As you may know, I am in culinary school which has created a certain level of expectation when I cook. Even though I'm relatively new to the program, people assume I must be a good cook to even consider going through school. Or perhaps I just put more pressure on myself... Either way, I want to put on a good showing whenever I have people over for dinner. The last time I had guests, I committed one of the entertaining no-no's by preparing something I had never made before. Actually, I made a few things I'd never done before. With some careful prep work and my fingers crossed, everything turned great! I not only impressed my friends, but I found a great new way to prepare pork tenderloin, a meat I love using to add variety to the usual chicken or fish. I first found a recipe on Epicurous and then read the numerous reviews of what others had done and then made my own variations. The following recipe made a moist, flavorful pork with sweet and soft pears and shallots. The red wine reduction was easy to make right before serving and complimented everything beautifully. To enjoy with your meal, try Grand Veneur, a delicious white wine from the Cote du Rhone region of France. Or if you prefer red, try Domain Charvin, another great product of the Rhone region. Both complimented the flavors of the pork and pears and will only set you back about $15 each. I served the pork with butternut squash gnocchi (a post on that to come) and broccolini. The key is to save time at the end of cooking to let the pork rest for at least 10 minutes before cutting it. This will keep all of the delicious juices from running out all over the cutting board. While it's resting, you can make the sauce and do any last minute prep.

Roasted Pork with Shallots and Pears
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 10 (or so) thyme sprigs, leaves removed and stems discarded
  • 1.5-2 lbs pork tenderloin (they generally come in a package of 2 weighing about this much)
  • 3 Anjou pears
  • 5-6 shallots
  • 1 cup dry red wine
  • 2 tbsp balsamic vinegar
  • salt and pepper
Preheat the oven to 375F.
In a large bowl combine olive oil, thyme and garlic. Season well with salt and pepper.
Toss the pork in the mixture and let sit till the pork comes to room temperature (about 20 minutes).
Heat a large dutch oven on the stove over medium heat.
While the pork is marinating, cut the pears in quarters lengthwise. Cut out the core and the stem and then halve each quarter. Peel the shallots and cut them into quarters as well.
Place the pork into the hot dutch oven and let sear on each side for a couple minutes per side.
Toss the pears and shallots in the remainder of the oil mixture.
Add them to the pork and put the entire thing in the oven.
Roast together for about 3o minutes or until pork reaches desired doneness (I prefer slightly pink which is around 135F).
If the pears are not fork tender, remove the pork and cook for another 5-10 minutes.
Remove the dutch oven and set aside the pears and shallots.
Put the pot back over medium-low heat and pour in the wine, stirring to pick up the flavors from the bottom.
When the wine has reduced slightly, stir in the balsamic.
Season with salt and pepper if needed and pour over the pork and pears.

Unfortunately the photo I took did not turn out as well as I would have hoped. I was too busy entertaining and enjoying myself to stop and take a good photo. However, I assure you that the meal was delicious and will also look wonderful to serve to friends and family. Enjoy!

For a printable recipe click here

Monday, February 22, 2010

Maple Almond Granola

I love cereal of all kinds and especially granola. I've known that granola is something that can easily be made at home but had never given it a try. This weekend I decided to make some of my own and I'm definitely glad I did. After perusing a few different granola recipes on Epicurous (great website, by the way), I chose one that uses egg whites as the binding agent instead of the usual butter or oil. I then changed it based on my own preferences and what I had available. The result was a deliciously crunchy cereal that's both good and good for you. I also like that it's not too sweet as I'd rather add some honey over yogurt or chocolate for trail mix. Feel free to use a combination of nuts and dried fruit as opposed to just almonds and cranberries. I plan to make different versions of granola till I come up with the perfect combination. Fortunately for me, that involves eating lots of it!

Maple Almond Granola
  • 3/4 cup brown sugar, divided
  • 1/2 cup pure maple syrup
  • 2 large egg whites
  • 1 tbsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 3 cups old-fashioned oats
  • 1 cup almonds, chopped or slivered
  • 1 cup dried cranberries
Preheat the oven to 325F.
In a small sauce pan, combine 1/2 cup brown sugar and maple syrup over low heat.
Stir until sugar is dissolved.
In a large bowl, mix egg whites, vanilla extract, cinnamon and allspice.
When the maple syrup cools, add to the bowl with the extra 1/4 cup brown sugar, stirring to combine.
Stir in oats and almonds.
Spray a large cookie sheet with nonstick spray.
Spread the mixture in one even layer onto the cookie sheet and bake for 30 minutes.
Turn the granola over to brown the other side. Add cranberries and cook for another 10 minutes or until top begins to brown and cranberries dry out.
Cool the granola on the pan and then break up into small chunks.

My favorite use for granola is sprinkled over Greek yogurt (much tangier than regular yogurt), drizzled with honey and topped with berries or sliced banana. Yum! But the great thing about granola is that there's tons of uses so feel free to experiment.

For a printable recipe click here

Sunday, February 21, 2010

Shrimp and Corn Bulgur Risotto

Risotto refers not only to the creamy Italian rice dish we all know and love but also to the method by which it is prepared. Any grain, therefore, can become a risotto when cooked by slowly adding liquid to a pot of grains and stirring constantly. This risotto, made with bulgur as opposed to the traditional arborio rice, will not look exactly like a risotto you might be familiar with but it's still delicious and has a creamy texture and nutty flavor. Bulgur is a whole grain and therefore has more fiber and is more nutritious than white rice. It can be found in most grocery stores and is definitely worth giving a try. This dish has a slightly spicy kick from the crushed red pepper, which balances wonderfully with the sweetness of the shrimp, corn and red peppers. I adapted this recipe from Bon Appetit.

Shrimp and Corn Bulgur Risotto
  • 1-2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup bulgur wheat
  • Pinch of salt
  • 2-3 cups chicken stock and/or water (I used a combination)
  • 1 small red pepper, diced
  • 12-16 ounce small/medium shrimp, peeled and deveined (thawed if frozen)
  • 1 cup corn kernels
  • 1/4 tsp crushed red pepper flakes
  • 1-2 limes
Heat a sauce pot (about 3 qt) over medium heat.
Use enough olive oil to fully coat the bottom of the pan.
Saute the garlic till fragrant but not brown, about one minute.
Add the bulgur and toss to fully coat it in the olive oil.
Season with a pinch of salt (not a lot depending on how salty the stock is).
Meanwhile, bring 2-3 cups stock/water to a simmer in another pan. (The amount needed varies, have extra on hand knowing you might not need it all).
Add the liquid to the bulgur in half cup increments, stirring gently. When the liquid is almost absorbed, add the next half cup.
Continue adding liquid until the bulgur is soft but not mushy (taste it to make sure). This will be about 10-15 minutes.
Stir in the red peppers and the red pepper flakes and cook for about a minute.
Add the shrimp and cook till pink. Continue to add liquid as needed to keep the bulgur slightly soupy.
Stir in the corn and cook till it's warmed through.
Squeeze in the juice of one lime, stirring to combine, and serve with extra lime if desired.
Check the seasoning, adding salt or more lime juice if needed.

Serve the risotto with a side of grilled zucchini. Simple brush zucchini wedges with olive oil, season with salt and pepper, and place them on a hot grill pan for about 5-7 minutes per side.

For a printable recipe click here.

Saturday, February 20, 2010

Revolution: New York quality right here in Durham

Ok, so some New Yorkers might argue with me on this one but I think that Revolution could rival many of the great restaurants you'd find in a big city. I've done a fair amount of traveling and eaten at some amazing restaurants around the world so I definitely have high standards. And considering the fact that Durham is not a big city and people do not travel from far and wide to come here, I'm going to say we are pretty lucky to have such a unique restaurant right here in downtown. Revolution is definitely on the pricier side for Durham (most entrees are $20 and up) but significantly less expensive than even mediocre restaurants in big cities. The menu is incredibly eclectic with several types of seafood, different cuts of meat as well as vegetarian options. To compliment these varied options, the wine menu is a good five pages long and a separate cocktail and beer menu provides choices for everyone. Revolution is a perfect spot for dinner before a show at the DPAC but be sure to make a reservation if you want a table. Or walk in any night and sit at the incredibly comfortable bar.

On my last visit, I decided to go with two appetizers as I was torn between about eight of them. The menu is broken into chilled/raw, small, big, second mortgage and tasting. I have yet to try the tasting menu but it is definitely high on my list of things to do. From the chilled/raw section I chose the Octopus Salad, which I've had before and know I love. It's a wonderful combination of raw octopus, red peppers and olives tossed in a tangy citrus vinaigrette. For my main course, I chose the Beer Braised Mussels. I've ordered mussels at numerous restaurants and these definitely held their own among the best. The beer added a deep, rich flavor to the slightly spicy broth, perfect for dunking crusty bread. The mussels were perfectly cooked and piled high with fresh chunks of tomato and shredded basil. Although delicious in and of itself, this meal was made complete by the Saddlerock Chardonnay. A lightly oaked Chardonnay, this was the perfect mix of crisp acidity and smooth finish. The notes of vanilla and butterscotch at the end went perfectly with the spicy broth in the mussels. Definitely a winning combination!

My fiance is more the meat eater of the two of us and went with the Venison Carpaccio for an appetizer and a braised short rib special for his entree. The Venison is thinly sliced and served with shaved fennel and dijon mustard which add both texture and acidity to the tender, sweet venison. The short rib special was braised in a horseradish marinade making it both rich and slightly spicy. The accompanying side of a "polenta pocket" was crisp on the outside, creamy on the inside and filled with an eggplant tapenade. Overall a delicious dish.

As you can see from just this one experience, Revolution offers a wide variety of dishes to please everyone's tastes. Everything is of exceptional quality and prepared with absolute precision. The ambiance and excellent service make the meal an overall great experience. So don't feel like you need to make the trip, and spend the money, to go to New York just to get a fantastic meal. We may not have the shopping available in Manhattan but we're getting closer to the level of quality in our food.

Revolution on Urbanspoon

Monday, February 15, 2010

A Simple Yet Gourmet Meal at Home

Preparing a special meal for a loved one or guests shouldn't keep you from actually spending time with those people. We often tend to equate elegant meals with hours of work in the kitchen, often at the expense of enjoying the food and company ourselves. I made this dinner for Valentine's Day but any special occasion would be appropriate and it can easily be made for two, four or six people. It's not only elegant enough to serve for a special dinner but it allows you to enjoy a glass of wine with the appetizer and spend only a few minutes to finish the cooking before the meal is ready to serve.

For the appetizer, heat a mix of olives in a small saute pan with a few drops of olive oil, the zest of one lemon, a few sprigs of thyme and a pinch of red pepper flakes. Warming the olives adds a special touch to this simple appetizer. Serve them immediately with a good cheese and crisp crackers. I chose one of my favorite cheeses, Pecorino Romano, a hard and salty Italian cheese. To compliment these salty flavors, pair them with a crisp rose, such as Tavel from the Rhone Valley of France. This dark colored rose is dry enough to drink throughout the meal, with enough fruit to balance the saltiness of the olives and cheese. Roses also pair well with tuna, which is a strong enough fish to hold up to both whites and reds.

While your enjoying this simple spread, preheat your oven to 450F for the asparagus. When the oven is preheated, trim the ends and toss in olive oil and salt and pepper. Spread them in one layer onto a baking sheet and roast for about 15 minutes. Roasting gives them a deep, nutty flavor with slightly crispy edges.

As the asparagus are roasting, heat a grill pan or a large saute pan over medium heat. Coat with a thin layer of olive oil. Season both sides of the tuna steaks (about 6-8 oz per person) with salt and pepper. I like my tuna just barely seared with the middle still raw. For this, you need to only cook each side for about a minute, depending on the thickness of the tuna. If you wanted it cooked through more, leave it on each side for a few minutes. Good sushi-grade tuna is usually available at most grocery stores or Whole Foods markets. It's pricier than some fish but definitely worth it for the quality. I squeezed a bit of lemon juice over each piece when it was done cooking and that's all it needs.

On the stove, next to the tuna, bring 3 cups of chicken stock to a simmer. Slowly pour in one cup of polenta, stirring constantly until it's thick and creamy. This takes less than a minute. After incorporating the polenta into the stock, stir in 1/4 cup parmesan cheese and black pepper to taste.

By now, the asparagus should be done and everything should be plated and served immediately. Not only will this meal impress your guests, but you will have only spent about 15 minutes in the kitchen. This way you can make a great dinner and actually get to enjoy it too! So pour another glass of rose, toast your special occasion (or just each other), and dig in!

Saturday, February 13, 2010

Ruth's Chris Steakhouse: Valentine's Day Special

For Valentine's Day this year, my fiance and I decided to try Cary's Ruth's Chris Steak House as we've never been and it seemed appropriate for a celebratory meal. And since I don't tend to cook a lot of red meat at home, good steak is something we look for at restaurants. Fortunately for us, Ruth's Chris was offering it's Valentine's Day special even though we didn't go on the actual holiday. Had it not been for this amazing deal, we might have left somewhat disappointed. Generally, everything is priced a la carte, which can quickly add up when you include entrees, a side or two to share, and possibly a salad or appetizer, not to mention wine to complement all that food. And since each individual item is rather costly ($29.95 for the addition of a lobster tail to complement your steak), this is definitely a restaurant to save for special occasions.

That being said, if your special occasion comes with a pre-set menu, definitely take advantage of it! For $100 we were treated to a champagne toast, a choice of house or Caesar salad each, two entrees of a 6 oz petit filet and a lobster tail, and sides-to-share of creamed spinach and mashed potatoes. This was definitely a deal we couldn't pass up! The champagne was very good and a great way to toast our special evening. The salads were good sized and very fresh. I was disappointed that we couldn't substitute either of the sides as those wouldn't have been my choices but I understand keeping things fixed when that's the idea of the special, and they were both tasty. Both of our steaks were cooked perfectly--mine at medium rare and my fiance's a cool rare--and they definitely lived up to their Prime-grade standard. We complimented our meal with a good bottle of red wine and finished it off with French-press coffee and a giant 5-inch round cheesecake, most of which we brought home. All in all, this was a great deal and the food was really good, as was the service.

As my fiance is the better steak-judge of the two of us, I am deferring to him for a final assessment. His feeling on the overall night was that Ruth's Chris offers a good experience but, in general, you pay a lot more for the name than you do for the food. He prefers the steak at Watt's Grocery any day and for around $20, including sides, I'll have to agree with him on that one. We definitely enjoyed the fine dining service and the chance to go somewhere new for a special night out. But we probably will leave it at that one experience. It just goes to show, as I've said before, how fortunate we are to have such amazing restaurants right here in Durham. And if you do want a true steak house experience, Angus Barn definitely trumps Ruth's Chris with good food, a great experience, and a massive wine list. So if you want to experience what Ruth's Chris has to offer, try to go on a night when they are featuring a special menu or be prepared to spend extra for the name, service and general experience.

Thursday, February 11, 2010

Chicken and Cabbage Stirfry

As promised, I used up the rest of my cabbage for an easy Asian stirfry. This dish can be made with a variety of different ingredients but the key is the balance of sweet, salty and spicy flavors. I used chicken but shrimp or pork would work too. And feel free to add some red or yellow peppers in with the mushrooms. But no matter what ingredients you use, the combination of sweet teriyaki sauce, salty soy sauce and spicy red pepper flakes is what makes this dish unique. For the sweet component, I used a great Sake Yakitori sauce I bought at Williams-Sonoma but any teriyaki sauce from the grocery store would work (preferably low sodium). I also decided to use Soba noodles instead of the usual rice for this stirfry to change things up a bit. Soba noodles are made from buckwheat flour so they have great flavor on their own and compliment the dish well. You can usually find them on the Asian food aisle at the grocery store so need to make an extra trip for them. But rice would work just as well too. Either way, it's delicious!

Chicken and Cabbage Stirfry
  • 1 tbsp vegetable oil
  • 1 lb chicken breast, cut into 1 inch cubes
  • 1/2 cup yakitori/teriyaki sauce
  • 1-2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 2 tsps crushed red pepper flakes
  • 1/4 cup low-sodium soy sauce
  • 1/2 head cabbage, sliced thin
  • 1/2 cup water
  • Extra soy and teriyaki sauce to taste
  • 1/2 lb Soba noodles
Heat the oil over medium heat in a large pan with a lid.
Cut the chicken into cubes and toss in a bowl with the teriyaki sauce.
Shake off excess sauce and lay the chicken in the pan in one even layer.
Let it brown on one side for about 3-4 minutes without moving.
Turn the chicken over and cook through, another 3-4 minutes.
Remove the chicken and reserve on a plate.
Add the mushrooms, garlic and red pepper flakes to the pan.
Pour in the soy sauce, scraping the bottom of the pan to pick up the great flavors left from the chicken.
Cook until the mushrooms are tender, about 5-7 minutes.
Remove the mushrooms and reserve on the plate with the chicken.
Add the cabbage and water to the pan.
Cover and simmer for about 10 minutes, stirring occasionally.
Add the chicken and mushrooms back to the pan and toss to combine.
Add a splash of soy and teriyaki to make sure everything is evenly coated.

While the stirfry is cooking, bring a large pot of water to bowl. Drop in the Soba noodles and cook for 4 minutes. Drain and serve immediately.

For a Printable Recipe click here

Wednesday, February 10, 2010

White Bean and Winter Squash Soup

Since this terrible cold weather refuses to leave NC, I continue to crave hot, comforting foods that might do a little to ward off the winter blues (I'm not a huge fan of winter, if you couldn't tell). One of my favorite comfort foods is soup and this one definitely hits the spot. As an added bonus, it's super healthy and works as a complete meal, with some good bread for dunking of course. And did I mention it only takes about 30 minutes? Adding the cabbage at the end is up to you. I like the contrast of textures between the thick, creamy pureed soup and the slightly crisp cabbage. But the soup is definitely great without it as well. And if you do use the cabbage, save the rest for an easy stir fry (more on that soon). So try not to despair as the cold long overstays its welcome and consider it just a good reason to eat large quantities of piping hot soup.

White Bean and Winter Squash Soup:
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2-3 carrots, diced
  • 2-3 celery stalks, diced
  • 1 clove garlic, minced
  • 2 15 oz cans white beans (such as Great Northern)
  • 1 10 oz package frozen winter squash (usually a mix of butternut and acorn)
  • 2-3 cups chicken or vegetable stock
  • 4 sprigs fresh thyme
  • 1/2 head of cabbage (I used Savoy)
  • Salt and pepper
Heat oil in a large soup pot.
Saute onions, carrots, celery and garlic over medium-low heat till soft but without browning, about 10 minutes.
Drain and rinse the beans, add to pot.
Add enough stock to fully cover the beans and vegetables, more can be added later to achieve desired consistency.
Bring the soup up to a simmer.
Meanwhile, in a microwave-safe dish with a small amount of water, cook the squash on high for about 5 minutes.
Add squash to simmering soup and cook for about 15 minutes, or until vegetables are soft.
Add the thyme sprigs for the last 5-10 minutes of cooking.
When soup is cooked, take off the heat and remove the thyme sprigs.
Puree the soup with an immersion blender or, in batches, in a food processor. Be careful as the soup will be very hot. Puree to desired consistency, adding broth if needed.
At this point the soup is good to go with some salt and lots of black pepper.
OR you can add the cabbage, thinly sliced and washed.
Put the soup back on the heat and stir continually until the cabbage is wilted. Check the seasoning and enjoy!

For a printable recipe click here

Wednesday, February 3, 2010

French Onion Soup

One of the many skills I am expected to master at culinary school is knife work. Starting in the first quarter all the way to the last, we are tested on how accurately we can small dice a carrot, allumette a potato (another word for julienne aka matchstick), and segment an orange, just to name a few. In line with my usual need to succeed, I have been practicing my knife skills out of class to ensure that I do well. I recently bought a large bag of onions and proceeded to small dice (1/4 inch cubes) the entire bag. I was then left with a giant mound of chopped onions and incredibly teary eyes.

Stinging eyes aside, I decided to put my onions to good use and make French onion soup. We had just made it in class so I knew what it should look and taste like. I used a slightly different recipe than we had, primarily because I didn't have any sherry on hand. The onions take a long time to cook down to the desired colored (note: very dark) but only need an occasional stir so make this sometime when you are working on something else or on a lazy Sunday afternoon. Also, this soup is traditionally made with thin slices of onions so no need to take the time to small dice them like I did.

The results are definitely worth it: a rich, sweet soup that gets even better when topped with toasted bread and melted cheese. Actually, I think most things are better with toast and melted cheese but that's another story altogether.

French Onion Soup
  • 3 lb onion, halved and thinly sliced
  • 2 tbsp butter
  • 1/2 c red wine
  • 3-4 c chicken or beef stock
  • 2 tsp fresh thyme
  • Salt to taste
  • Bread or baguette, sliced to 1/2 inch, toasted.
  • Gruyere, provolone, or any firm, strong cheese, grated
Melt the butter in a large pot.
Saute the onions until fully caramelized and dark brown, stirring occasionally so they don't burn. (Allow them to sit for awhile after each stir in order to get color; this can take up to 45 min).
Deglaze the pan with the red wine, scraping to get all the bits off the bottom.
Add the stock, enough to cover the onions by about an inch.
Stir and let simmer for about 15 minutes.
Add the thyme and salt to taste.
Top each bowl with toasted bread and grated cheese.
Place each bowl under the broiler for a few minutes, until cheese is bubbly and slightly brown.

For a printable recipe click here

Monday, February 1, 2010

Scallop Linguine: Easy Elegance

Serving dinner to guests can definitely be intimidating, so anytime I find a dish that's worthy to make for others but still easy, I certainly hold on to it. This scallop, fennel and tomato pasta dish, adapted from Bon Appetit Magazine, fits the bill perfectly for an elegant dinner for four. Although scallops can be on the pricey side, this entire meal still costs significantly less than any meal out at a restaurant and the scallops make the meal special enough for any occasion (Valentine's Day perhaps?). Depending on what your fish merchant has on hand, use either the small bay scallops or the larger ones cut into smaller pieces. The fennel has a very strong licorice smell when raw but mellows significantly to a mild, sweet flavor when sauteed. Give this dish a try the next time you're looking for something special or want to impress some friends.

Scallop, fennel and tomato linguine:

  • 1/2-1 lb linguine-type pasta (I used spinach tagliatelle)
  • 3 tbsp olive oil
  • 1 medium fennel bulb
  • 1 medium onion
  • 1 pound scallops
  • 1 container cherry tomatoes (6 oz)
  • 1/4 c dry white wine (use whatever white you want to serve with the dish)
  • Salt and pepper
  • 1 lemon
Boil a large pot half full of water, season with salt, and cook pasta according to package.
Heat 2 tbsp of olive oil in a large skillet.
Cut both the fennel and onion in half and then thinly slice.
Saute them in the hot oil, seasoned with salt and pepper, until lightly browned and tender.
Remove the fennel and onion, reserve in a bowl.
Add the final tablespoon of olive oil to the pan and saute the scallops till opaque, 2-3 minutes.
Put the scallops into the bowl with the fennel and onions.
Cut the cherry tomatoes in half if they're large and saute for a few minutes.
Add the scallops, fennel and onions back to the pan along with the white wine.
Drain the pasta, add to the pan and toss to coat.
Squeeze a small slice of lemon over the entire dish and serve with an extra slice of lemon for each person and a side of fresh broccoli. Enjoy!

For a printable recipe click here