Veal Scallopini with Tempura Fried Squash Blossoms Stuffed with Ricotta and Basil

Last week our friend Cindy came over to eat with us, and it was the first chance I have had in about three months to make a nice home-cooked meal. I wanted to do something fun so I did some traditional and some playful.

We had a tasty veal scallopini made with chanterelle and porcini mushrooms.

With the veal I served tempura fried squash blossoms stuffed with ricotta and basil. These were very tasty. Crunchy on the outside and sweet and delicious on the inside.

Instead of serving the veal over pasta, I cut some zucchini very thin like angel hair and marinated it in Figone’s Meyer Lemon Olive Oil and some lemon zest.

I think everyone enjoyed.  


Burgundy Braised Short Ribs with Roasted Fingerlings and Patty Pan Squash

Tonight we had Kathleen’s mom over for dinner. I made burgundy braised short ribs. I served them with garlic herbed roasted fingerling potatoes and oven-roasted patty pan squash with thyme and rosemary.

The short ribs fell right off the bone. Very tasty.

We also had a 2005 Gevrey-Chambertin Champonnet.



Citrus-Ginger Flat Iron Steak with Honey-Mashed Beets and Crispy Kale

Last night we made citrus-ginger marinated, grilled flat iron steak. The steak marinated for an hour in a combination of fresh citrus juices (grapefruit, orange juice, lime juice), soy sauce, fresh ginger and a few other spices. It was delicious.

We served it with honey-mashed beets that also had a touch of ginger in them. We also made crispy kale chips topped with a terrific fleur de sel we brought back from our honeymoon in France.

Red Carrot Curry Soup

Last night we made red carrot curry soup. It was delicious. The leftovers even better.

Penne with Zucchini in Goat Cheese Sauce

Pad See Ew with Pork and Veggie Spring Rolls

Last night I stopped by the Thuan Phat Asian Grocery on my way home so we could make our favorite Thai dish at home.

We made Pad See Ew with Pork. We also made Spring Rolls with a selection of our Garden of Eden (CSA) vegetables.

In our spring rolls we mixed carrots, zucchini, red leaf lettuce, thai basil orange juice, orange zest, soy sauce and ginger. Then we topped them with toasted sesame seeds.

To make the Pad See Ew: Soak flat rice noodles (which you can find at most asian groceries) in luke warm water for 1 hour. Boil for 2 minutes. In a wok bring oil up to temperature with 5 cloves of garlic (chopped) and fresh green onions. Add sliced pork. Stir fry until cooked. Add 3 Tablespoons light soy sauce, 3 tablespoons regular soy sauce and 1/2 tablespoon of Oyster sauce (light soy sauce is not the same as light sodium soy sauce). Add noodles. Stir fry 3 minutes mixing noodles in well. Add 2 tablespoons granulated sugar. Add chinese broccoli, spinach, and fresh Thai basil. stir fry 2 minutes. Push noodles up side of wok and crack three eggs in the middle. Scramble in bottom of wok until mostly cooked and then stir into noodles. Instead of topping mine with peanuts, I chopped up some roasted cashews. Add Sriracha to taste. Delicious!

Tarragon Turkey Burger Tortas with Fig and Goat Cheese Salad

Okay…so I think this one is pretty original, and pretty tasty…

We made turkey burgers from ground lean turkey breast meat tossed with tarragon and basil from our garden. We topped the turkey burgers with roasted golden beets, goat cheese, red leaf lettuce and red onions. We served the turkey burgers on whole wheat telera rolls.

For our side we made a mixed green salad topped with calimyrna figs, honey roasted almonds and goat cheese. The salad was tossed in a Champagne vinaigrette.