Friday, March 13, 2015

Fresh Pasta in Lemon Cream Sauce with Seared Scallops

Sometimes I make meals that transform humble, dare-I-say-cheap ingredients into something fancier. Roasting some carrots and dressing them up with sauce and garnish, or elevating potatoes with a pile of North African spices. All delicious. And then there are meals on the flip side — where I take fancy, indulgent, special occasion ingredients. And do almost nothing to them, and just let their simple deliciousness shine through. Like I did the other night.

I recently had a friend over for dinner, and did that lovely fake math wherein you decide well, since we're not eating out as we'd initially planned, I'm still actually saving money by buying these fancy ingredients, right? Perhaps you are familiar with these batshit calculations? Anyways, in this case, it involved a leisurely walk down pick up some fresh-made pasta, and a tub of creme fraiche. Then some scallops — which, admittedly are terrifyingly expensive, but luckily you only need a few per person for a transcendent meal. And this was transcendent.

This is one of those meals that's more about shopping than cooking. After we enjoyed a delicious salad (butter lettuce, leftover roasted cauliflower, kumquats and feta), I ducked back in the kitchen to pull this together in just minutes. The scallops seared, the pasta boiled, and a plop of creme fraiche, lemon, and arugula hit the pan. That's it. I took a hasty cellphone pic, and we ate in amazement.

Fresh Pasta in Lemon Cream Sauce with Seared Scallops

inspired by the pasta dish in Amanda Hesser's Cooking for Mr. Latte, but tweaked beyond recognition
serves 2

~6 large fresh scallops
high-heat oil, like grapeseed
1 pound
1 cup creme fraiche
zest and juice of a meyer lemon
a few handfuls arugula, washed and torn into bite-sized pieces

Bring a large pot of salted water to a boil, and bring a large skillet to a screaming high heat. Set the scallops out to dry (I just set them out on a plate lined with a piece of a brown paper bag).

When your pan is very hot, pour in a bit of oil to slick the surface, and place in the scallops. Sear for a few minutes, until they develop a nice crust, then flip and sear on the other side. Remove from the pan, and set aside. Salt.

Place the pasta in the boiling water, and cook until done. Drain (I like to pour some of the pasta water into the serving plates to warm them, as this dish is best warm). Turn the scallop pan back on, and add the creme fraiche and lemon juice/zest. Stir to mix everything together (including that delicious flavor from the pan), then stir in the arugula and pasta, and toss everything together until the arugula is just wilted. Salt to taste. Drain your serving plates if you filled them with pasta water, then fill with pasta, and top with scallops. Serve. Moan. Enjoy.

Tuesday, March 03, 2015

Cookie-Style Hamantaschen

For the past several years, I've been making hamantaschen — jam-filled Purim pastries — with a cream cheese crust. It's tangy, delicious, and creates something that's almost like a flaky little triangular tart. But the hamantaschen I grew up with weren't like tarts. They were like cookies. And I kinda wanted something like that.

These hamantaschen are indeed cookie-like — if you fancy deliciously buttery cookies. The dough is basically like a sweet butter cookie, all fat and flour and sugar and egg yolks. For a wee bit of fun, I added a touch of orange zest, to offset the sweet jam, and a bit of rye flour, for that Patisserie-by-way-of-Poland edge.

The end result isn't particularly dressed-up or fancy. No sweet cheese filling, no mashed-up international triangular turns, no need to fuss and freeze. Just butter, flour, and the jams I made myself back in the sunny late fall days, sent right from the counter to the oven (and then to my mouth). And right now, it feels perfect.

Cookie-Style Hamantaschen
adapted from Joan Nathan in the New York Times
yields ~ 3 dozen small cookies

8 ounces (2 sticks) unsalted butter, warmed to room temperature
zest of 1 orange
2 egg yolks
1 cup powdered sugar
hefty pinch salt
1 cup rye flour
1 1/4 cups all-purpose flour


Place the butter, orange zest, and egg yolks in a food processor. Pulse to mix, then add the powdered sugar, until well blended. Add the salt and flours, processing (and scraping down as needed) until the mixture just comes together. Turn out onto a square of waxed paper or plastic, shape into a chubby disk, wrap well, and refrigerate for a few hours (or overnight).

When you're ready to bake, preheat your oven to 350° Fahrenheit, and line a few cookie sheets with parchment paper. Take the dough from the refrigerator, and unwrap onto a lightly floured countertop.

Roll out the dough until it's somewhere between 1/8-inch and 1/4-inch thick. Using a cookie cutter or a glass dipped in flour, cut out rounds (I favor smallish cookies, ~2 1/4-inch (also because that's the size cutter I have)). Place a dollop of jam (about a teaspoon) in the center of each round, and fold the sides around to create a triangle (after doing a few, you'll get a sense of how much jam you can fit). Mush any dough scraps back together, and repeat.

Bake the cookies until lightly browned, ~10-12 minutes. Let cool, transferring to a rack if they seem like they're too brown on the bottoms.