THE VILLAGE VOICE

"There shall be eternal summer in the grateful heart." — Celia Thaxter PAN SEARED SCALLOPS with LEMON CAPER SAUCE   1  lb large wild scallops sea salt 3  Tbsp. extra-virgin olive oil 1  Tbsp. unsalted butter 1  Tbsp. minced garlic 1/2  cup white wine or vermouth 1  cup chicken broth zest and juice of large lemon 2  Tbsp. rinsed capers 1  Tbsp. Dijon mustard freshly ground black pepper  freshly chopped parsley for garnish  Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking. Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan. Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-...

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."  ~ Mario Batali ASPARAGUS LEEK SOUP (a simple taste of spring) ~ Slightly adapted from The Silver Palate Cookbook 2 pounds sliced asparagus (reserve tips)  1 large bunch of leeks 1 large sweet onion 2 quarts organic chicken broth 1 stick sweet butter (love Kerrygold Butter) coarse salt  freshly ground black pepper sour cream chives Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often. Add chicken stock, and sliced  aspargus . Bring to boil. Reduce heat and simmer 30 minutes or until asparagus is very soft. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Seaso...

" ... January, in ermine cloak, With crystal spangles dight, He gave the queen an Ivy crown, And her fair shoulders white He happ'd with tender ferny Moss From many a cosy nook, Or from the rounded boulders warm Beside the frozen brook." ~James Rigg, "The Progress of Queen Flora, Adorned by a Hundred Wild Flowers,"  Wild Flower Lyrics and Other Poems , 1897 ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD ~ the smell of roasting beets in winter is divine as is the taste of this yummy salad. (Adapted compliments of Allrecipes.com) 3  large red beets 3  large yellow beets extra-virgin olive oil 5  oz. Baby Arugula 2/3  cup toasted walnuts 1/2  cup balsamic vinegar 3  Tbsp. extra-virgin olive oil Pink Himalayan Salt & Freshly Ground Pepper to taste Preheat oven to 4OOº . Scrub beets well and rub with olive oil. Place each beet in piece of aluminum foil and place on roasting pan. R...

"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour." ~ Vita Sackville-West (January Sunset - Hubbard Lake, MI) ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS ( adapted from Wegans ) 4  medium spiraled sweet potatoes 3-4  Red diced pears 8  oz. baby spinach 1  cup pecans or walnuts  1/4  cup extra virgin olive oil or more if needed to lightly coat 2-3  Tbsp. unsalted butter 2  Tbsp. chopped chives or dried to ta...

For the French, New Year Means Good Oysters (and this was the tradition in my home growing up) "We are having oysters for Christmas and for New Year's Eve. The tradition is that you have to eat oysters for feast. So if there are no oysters for New Year's Eve, for instance, something is missing." (Jean Goese) "Oysters accompanied by white wine or champagne are eaten raw in France, scrapped out of their shells with tiny forks while still alive ..." (Eleanor Beardsley) OYSTER STEW (Christmas or New Year's Eve Favorite) 2  pints oysters in their liquid 10  Tbsp. unsalted butter 1/2  cup flour 4-6  stalks minced celery and leaves 2-3  minced large shallots 4 - 6  cups 1/2 and 1/2 or mix of heavy cream and milk Tabasco splashes to taste 1 cup minced fresh parsley freshly ground black pepper and sea salt to taste Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard...