Pan Seared Sea Scallops with Carrots and Cumin puree, Saffron Oil, Black Trumpet Mushrooms and Orange Zest

Carrots Puree

1 lb carrots

1 tsp ground cumin

2 T olive oil blend

Peel and cut carrots into 1 cm rounds.  Toss carrots together with cumin and olive.  Wrap the entire mixture together tightly in foil.  Roast in the oven for 450 degrees for 20 minutes or until tender.

Blend in a blender until smooth.

That's it!  Set it aside.

Saffron Oil

2 oz olive oil blend

2 oz EVOO

1 large pinch of saffron

2 tsp hot water

In a small jar, crush the saffron threads with a back of a spoon.  You should end up with about 1 tsp of crushed saffron.  Stir n 2 tsp of hot water and let it sit for 10 minutes.

In a small saucepan, heat 1/2 cup each grape seed oil and EVOO over low hear until hot.  Pour the contents of the saucepan over the saffron in the jar.  Cover and sake the jar vigorously.  Set aside to infuse for at least 24 hours before using.

Pan Frying Scallops

Heat the cast iron skillet until it is very hot (almost smoking).  Add oil and add scallops.  Cook for about 2-3 minutes until browned on one side.  Flip the scallops over.  Turn off heat.  Add about 1-2 tsp butter and baste the scallops once the butter has melted.

Sauteed Mushrooms

Sautee your favorite mushrooms with a little bit of olive oil, salt, and pepper.

Plating

Of course how you do this is entirely up to you, but I thought it was cool to see how they did it.  Smear on some puree, put scallops on top, then the mushrooms, and finally finish with some saffron oil and orange zest.  Beautiful!

Pan Seared Sea Scallops with Carrots and Cumin puree, Saffron Oil, Black Trumpet Mushrooms and Orange Zest

Carrots Puree

1 lb carrots

1 tsp ground cumin

2 T olive oil blend

Peel and cut carrots into 1 cm rounds.  Toss carrots together with cumin and olive.  Wrap the entire mixture together tightly in foil.  Roast in the oven for 450 degrees for 20 minutes or until tender.

Blend in a blender until smooth.

That's it!  Set it aside.

Saffron Oil

2 oz olive oil blend

2 oz EVOO

1 large pinch of saffron

2 tsp hot water

In a small jar, crush the saffron threads with a back of a spoon.  You should end up with about 1 tsp of crushed saffron.  Stir n 2 tsp of hot water and let it sit for 10 minutes.

In a small saucepan, heat 1/2 cup each grape seed oil and EVOO over low hear until hot.  Pour the contents of the saucepan over the saffron in the jar.  Cover and sake the jar vigorously.  Set aside to infuse for at least 24 hours before using.

Pan Frying Scallops

Heat the cast iron skillet until it is very hot (almost smoking).  Add oil and add scallops.  Cook for about 2-3 minutes until browned on one side.  Flip the scallops over.  Turn off heat.  Add about 1-2 tsp butter and baste the scallops once the butter has melted.

Sauteed Mushrooms

Sautee your favorite mushrooms with a little bit of olive oil, salt, and pepper.

Plating

Of course how you do this is entirely up to you, but I thought it was cool to see how they did it.  Smear on some puree, put scallops on top, then the mushrooms, and finally finish with some saffron oil and orange zest.  Beautiful!

Tea Eggs

Tea Eggs

Ingredients
1 dozen eggs
2 tea bags (I used Lipton's black tea bags)
1 star anise
2 tsp salt

Make hard boiled eggs. There are several ways to make this. My mom recommends filling a pot with 12 eggs and adding enough water to comfortably cover the eggs. Bring to a boil and cook for 3-5 minutes. Then let the eggs cool.

Once cool, lightly tap the egg on a hard surface all the way around the egg. You want to lightly crack the shell but not remove it. The cracks will allow the tea to infuse even more into the egg.

Put the eggs into a clean pot and fill with water, comfortably covering the eggs. Add salt, tea bags, and star anise.

Cook at medium heat for about 30 minutes, and then let soak overnight or let simmer for at least 2 hours. Alternatively, you can make this in a crockpot and cook at low setting for 8-10 hours.

Sometimes, over time, the pot will start to lose water and the tops of the eggs will peak out.  Make sure to turn the eggs around to that all sides get exposed to the tea.

Enjoy!

Tea Eggs

Tea Eggs

Ingredients
1 dozen eggs
2 tea bags (I used Lipton's black tea bags)
1 star anise
2 tsp salt

Make hard boiled eggs. There are several ways to make this. My mom recommends filling a pot with 12 eggs and adding enough water to comfortably cover the eggs. Bring to a boil and cook for 3-5 minutes. Then let the eggs cool.

Once cool, lightly tap the egg on a hard surface all the way around the egg. You want to lightly crack the shell but not remove it. The cracks will allow the tea to infuse even more into the egg.

Put the eggs into a clean pot and fill with water, comfortably covering the eggs. Add salt, tea bags, and star anise.

Cook at medium heat for about 30 minutes, and then let soak overnight or let simmer for at least 2 hours. Alternatively, you can make this in a crockpot and cook at low setting for 8-10 hours.

Sometimes, over time, the pot will start to lose water and the tops of the eggs will peak out.  Make sure to turn the eggs around to that all sides get exposed to the tea.

Enjoy!

Carrot Ginger Soup

Carrot Ginger Soup
serves 2 (total time: 45 minutes)
For a printer friendly version, please click here:

Ingredients
1 T butter
5 small shallots (can substitute with 1 onion), peeled and chopped
3 cups broth (chicken or vegetable)
1 pound carrots, sliced
1 T grated fresh ginger
1/2 cup heavy cream
salt and pepper to taste

Step 1: Saute shallots in butter and cook, over medium high heat, until the shallots are translucent and limp.

Step 2: Add broth, carrots, and grated ginger.

Step 3: Bring to a boil and then reduce heat and simmer until carrots are soft and tender when pierced (about 20-25 minutes).

Step 4: Remove from heat. I used my trusty immersion blender (for a picture of the immersion blending process, check out this post). You can also blend in batches with a blender.  Be careful not to fill the blender up too high, otherwise the hot liquid may splatter.  Puree to your desired consistency.

Step 5: Return soup to the pan (if you had used a blender), and add 1/2 cup heavy cream.  Add salt and pepper to taste.

Enjoy!

Carrot Ginger Soup

Carrot Ginger Soup
serves 2 (total time: 45 minutes)
For a printer friendly version, please click here:

Ingredients
1 T butter
5 small shallots (can substitute with 1 onion), peeled and chopped
3 cups broth (chicken or vegetable)
1 pound carrots, sliced
1 T grated fresh ginger
1/2 cup heavy cream
salt and pepper to taste

Step 1: Saute shallots in butter and cook, over medium high heat, until the shallots are translucent and limp.

Step 2: Add broth, carrots, and grated ginger.

Step 3: Bring to a boil and then reduce heat and simmer until carrots are soft and tender when pierced (about 20-25 minutes).

Step 4: Remove from heat. I used my trusty immersion blender (for a picture of the immersion blending process, check out this post). You can also blend in batches with a blender.  Be careful not to fill the blender up too high, otherwise the hot liquid may splatter.  Puree to your desired consistency.

Step 5: Return soup to the pan (if you had used a blender), and add 1/2 cup heavy cream.  Add salt and pepper to taste.

Enjoy!