Wednesday, March 3, 2010

Day 062 LocalrootZ Project (March 03, 2010)

Sunnyside Up Egg
over Parsnip Cake
Glass of Apple Cider

Braeburn Apple
Plain Smiling Hill Farm Yogurt
w/ raw honey

Pan Seared Cider Scallops
over Garlic Wilted Red Russian Kale
Glass of Coastal White
Plate of sliced Noble Reserve Cheese from Hahn's End

(the diver scallops tossed in cider syrup)
 (scallops getting a quick pan sear in sunflower oil)
(the table set for two)
(how good does that look? not as good as it tasted !)

Today we were strapped for time... I got outta work a little later than usual and Cassi had to get into work a little sooner than usual which most people would say "get takeout"... fortunately there are no 100% local fast food items that we know of in this town.  Yes there are great eateries that highlight many of the great ingredients Maine has to offer, but none that have completely local options, maybe Local Sprouts cafe will fit the bill, more on that later.  Anyhow as I pedaled back from work I was constructing the perfect meal with quickness in mind !  One thing I knew was I needed to stop off and get something from the ocean when I reached Portland... I started dreaming about the most luxurious meal I could make in the least amount of time... I had just the thing !  I veered onto Commercial street with Browne Trading in my sights.  Remember I said luxurious... and when I entered I saw just what I was looking for "Sushi Grade Diver Scallops" @ 17.99/#  My menu was coming together... I quickly headed home to the west end with the fresh scallops resting in the handlebar bag of my bicycle.  After being greeted at the door I headed straight to the kitchen to get this hyped up dinner on its way.

Here is how the 10 minute dinner went down...

Toss Scallops with a tablespoon of apple cider syrup
(see this post for directions on making cider syrup)

Chop 2 cloves of garlic and add to sauce pan 
Also add 1/2 cup cider vinegar and 1/4 cup white wine 
Bring to quick simmer on medium heat
In a large bowl add about 4 cups of Red Russian kale chopped in small stripps
Pour the cider wine mixture over the kale, toss, and cover in bowl for 5 minutes...

While the kale is being wilted heat a frying pan with a dab of sunflower oil to medium high.

Place the scallops on the pan giving them about 1-2 minutes on each side.

Serve and enjoy !

One of the greatest parts of this project is the simple act of sitting down for a half hour and enjoyng food.  We never ever eat on the go, we always set a table and we always enjoy a conversation and a glass of wine to calm the senses and enlighten our spirits !

I also have become very fond of either tuning into BBC news or NPR during the cooking process !

Anyway after dinner it was time for our daily walk down through the old port where I parted ways with Cassi as she entered work and I scooted over into Rabelais for yet another book... we have become quite the book worms... today's selection was the Organic Gardeners Handbook , every night we try to spend a little time reading before bed... and the last few nights Ive been narrowing down my seed selections from the Fedco catalog !  Gotta get that order in soon...

Transportation Today
Work Commute : 15 miles Bicycle
Errands : 3 miles Walking

1 comment:

  1. I'm glad you liked the mustache cookies (and joke) maybe you can find a way to make local ones! Enjoying reading about all your delicious meals, maybe I'll see you at the Sat. market.


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