Recipe (Re)creation: Bacon Wrapped Scallops with Sautéed Corn and Mushrooms

~ From top: close-up of the finished (re)creation, corn and mushroom sauté cooking,
plated corn and mushrooms sauté topped with bacon wrapped scallops ~

This bacon wrapped scallop (re)creation is loosely based on this recipe by Tyler Florence.  It is INCREDIBLY easy and has become one of my weeknight staples.  I use turkey bacon instead of regular bacon, but you can use either.  I also serve the scallops over sautéed mushrooms and corn because those happen to be two of my very favorite foods.  I typically eat this dish as a main course, but if you can find small-medium sized scallops they would make a great passed appetizer (without the corn and mushroom sauté).  Either way, you can't go wrong!

Serving size: 2

Ingredients:

6 medium/large scallops
3-4 strips turkey bacon, sliced in half lengthwise
3 ears of corn, cut off the cob
1 cup sliced white mushrooms
2 sprigs fresh thyme
Olive oil
Salt & pepper
6 toothpicks

Directions:

Preheat broiler.

Wrap each scallop with 1/2 slice bacon and secure with a toothpick.  Place scallops in a baking dish and drizzle with olive oil.  Season with salt and pepper.  Set aside until oven is pre-heated.

Meanwhile, heat 1-2 tbsps in a large skillet.  Cook the mushrooms until tender.  Then add the corn and thyme and cook on low.  Remove from heat after 10 minutes.

Place scallops in the oven and cook 13-15 minutes, turning once.  Remove scallops from the broiler once the bacon is slightly crispy.

Scoop equal portions of the corn and mushroom sauté onto two plates and top with 3 scallops each.

Enjoy!

Restaurant (Re)creation: The Plant Veggie Burger

~ From top: my (re)creation partially assembled, (re)creation fully assembled,
(re)creation in loving hands of a devoted taster~

This is one of my all-time favorite (re)creations.  I have been known to order this burger from The Plant Café multiple times/week and it never disappoints! It isn't the quickest recipe, but you can make a bunch of the patty "mix" in advance and refrigerate or freeze the rest for later.  My version is based on this recipe but I made a few important time-saving and flavor-enhancing changes.  The first time I made the burger, it was a little bland so I added garlic and a little cumin powder.  I also soaked the bulgar and lentils in hot water so they only had to soak for 20 minutes (as opposed to 4 hours!).  Last but not least, I added lots of fun toppings like caramelized onions, sautéed mushrooms, goat cheese and sliced avocado. Delicious!

*Disclaimer: this dish is crumbly and VERY messy to eat- maybe not the best choice for a date ; ) *

Serving Size: 6 burgers

Ingredients:

1/2 cup quick cooking bulgar (soaked in hot water)
1/2 cup red lentils (soaked in hot water)
1/2 cup roasted cashews (crushed to a powder)
2 cups beets, washed
8 oz white mushrooms, sliced
1 clove garlic, peeled and diced
2 tsp. sea salt
4 tbsp olive oil
1/4 tsp cumin

Optional Toppings:

Toasted whole grain bread
Sliced avocado
Goat cheese
Sautéed Mushrooms
Sautéed Onions

Directions:

Preheat oven to 450 degrees.  Meanwhile, soak lentils and bulgar in a small amount of hot water for (20+ minutes).

Bake beets for 45 minutes, or until tender.  Let cool before peeling and dicing beets (this can be done in advance or be substituted for pre-cooked beets).

In a skillet, heat 1 tbsp olive oil and sauté the mushrooms and garlic over medium heat.

Drain the bulgar and lentils to remove any excess water.

Combine the beets, bulgar, lentils, cashew powder, mushrooms, garlic, cumin and salt in the food processor.  Pulse a few times until chunks are gone.

Form the mixture into patties and pack tightly (it can help to refrigerate the patties briefly).

Heat the remaining olive oil and and sauté burgers in a skillet or grill pan, carefully flipping once.

Place burgers on the toasted bread (or over a bed of greens) and top with the toppings of your choice.

Enjoy!

The Plant Café
3353 Steiner St.
San Francisco
(415) 931-2777
www.theplantcafe.com

Recipe (Re)creation: Mushroom Ragout with Poached Egg

~ From Top: Sautéed Mushrooms,
My Mushroom Ragout (Re)creation, Close-up ~

This recipe was not inspired by a restaurant, but rather by a wonderful cookbook that a dear friend recommended.  The cookbook is called Plenty and is written by London Chef Yotam Ottolenghi.  The cookbook is vegetarian (and I am not), but the dishes are savory enough that you don't even miss the meat.  I altered Ottolenghi's recipe by using chicken eggs rather than duck eggs, sage instead of parsley, vegetable stock (rather than the homemade version) and topped the dish with shredded parmesan.  Its the perfect cold-weather comfort food.  Enjoy!

Serving size: 2

Ingredients:

• 1/2 oz dried porcini mushrooms
• 1 cups water
• 1 1/2 cups vegetable broth
• 1 lb mixed mushrooms (oyster, cremini, shitake, etc)
• 1/2 lb sourdough bread, crusts removed
• 4 1/2 tbsps olive oil
• 2 garlic cloves, crushed
• 1/2 cup white wine
• 3 thyme sprigs
• 2-4 eggs, depending on appetite ; )
• Vinegar, for poaching
• 1/4 cup sour cream
• 2 tbsps chopped tarragon
• 2 tbsps chopped sage
• Salt & pepper 

Directions:

-Soak dried porcini in 1 cup water and set aside for 30 minutes.

-Preheat oven to 400 degrees.

-Cut bread into 1-inch cubes and toss with 2 tbsps olive oil, crushed garlic and salt.

-Place bread on a baking sheet and toast for 15 minutes, or until they start to brown.

-Pour 1 tbsp of olive oil in a skillet and heat on medium-high heat.

-Add mushrooms in batches, cooking for 2 minutes on each side, then remove and set aside when the mushrooms start to brown (add more olive oil as necessary).

-Pour white wine & vegetable broth into the same skillet.  

-Next, lift the porcini out of its soaking water (squeezing to remove excess water) and set aside with the other mushrooms.

-Pour the porcini water into the skillet with the broth & wine and add thyme and salt.

-Simmer the broth until it has reduced to about 1 cup (20 minutes) and remove from heat and set aside.

-To poach the eggs, fill a small saucepan with just enough water to cover an egg, add a splash of vinegar and bring to a boil.

-Crack an egg into a small cup and carefully pour into the boiling water.

-Immediately remove the pan from heat and let the egg "poach" for 5 minutes.

-Lift the egg out of the pan and place in a bowl of warm water.

-Repeat this process for each egg and once all the eggs are poached, dry them on a paper towel.

-Reheat the broth and add the mushrooms, sour cream, most of the chopped herbs and salt and pepper.

-Once the mushroom mixture is hot, divide the bread croutons on two plates and spoon the mushrooms ragout over the croutons evenly. 

-Top with 1-2 poaches eggs, the remaining herbs, and some freshly shaved parmesan to top it all off.

~Simply divine~