Scallops with Tarragon Cream Sauce


Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
Scallops with Tarragon Cream Sauce
Print Recipe
    Servings Prep Time
    4 appetizers 15 minutes
    Cook Time
    13-15 minutes
    Servings Prep Time
    4 appetizers 15 minutes
    Cook Time
    13-15 minutes
    Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
    Scallops with Tarragon Cream Sauce
    Print Recipe
      Servings Prep Time
      4 appetizers 15 minutes
      Cook Time
      13-15 minutes
      Servings Prep Time
      4 appetizers 15 minutes
      Cook Time
      13-15 minutes
      Ingredients
      Servings: appetizers
      Instructions
      1. Pat scallops dry on both sides with a paper towel.
      2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
      3. Remove scallops to a plate and cover with foil.
      4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
      5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
      6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
      Recipe Notes

      -makes about 3/4 cup of sauce.

      -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

      -also delicious served as a main course over mashed potatoes.

      -makes 4 appetizer servings or 3 main-course servings.

      -using fresh tarragon is a must for this recipe.

       

      Creamy Mustard Dill Sauce

      Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
      Creamy Mustard Dill Sauce
      Print Recipe
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
        Creamy Mustard Dill Sauce
        Print Recipe
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Ingredients
          Servings: cup
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

          Broccoli Cheddar Soup


          Broccoli Cheddar Soup
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Broccoli Cheddar Soup
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
              2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
              3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
              Recipe Notes

              -recipe yields 5 1/2- 6 cups.

              -for vegetarian option, use vegetable broth instead of chicken broth.

              -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

              Cedar Plank Potatoes


              Cedar Plank Potatoes
              Print Recipe
                Servings Prep Time
                6-8 people 20 minutes
                Cook Time
                45 minutes
                Servings Prep Time
                6-8 people 20 minutes
                Cook Time
                45 minutes
                Cedar Plank Potatoes
                Print Recipe
                  Servings Prep Time
                  6-8 people 20 minutes
                  Cook Time
                  45 minutes
                  Servings Prep Time
                  6-8 people 20 minutes
                  Cook Time
                  45 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
                  2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
                  Recipe Notes

                  Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

                  To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

                  Guilt Free Eggs Benny


                  Guilt Free Eggs Benny
                  Print Recipe
                    Servings Prep Time
                    4 people 40 minutes
                    Cook Time
                    25-30 minutes
                    Servings Prep Time
                    4 people 40 minutes
                    Cook Time
                    25-30 minutes
                    Guilt Free Eggs Benny
                    Print Recipe
                      Servings Prep Time
                      4 people 40 minutes
                      Cook Time
                      25-30 minutes
                      Servings Prep Time
                      4 people 40 minutes
                      Cook Time
                      25-30 minutes
                      Ingredients
                      Cauliflower Cakes
                      Avocado Sauce
                      Assembly
                      Servings: people
                      Instructions
                      Cauliflower Cakes
                      1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
                      2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
                      3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
                      Avocado Sauce
                      1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
                      Assembly
                      1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
                      2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
                      3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
                      Recipe Notes

                      To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

                      Use an egg poacher if available.