5 Star Saturday Night

Garlic Haricots Verts, Seared Scallops, Orange Buerre Blanc

My husband and I don't go out to dinner often, but we love trying to create restaurant-quality dishes at home.  Last Saturday night we made a FANTASTIC dinner in our own kitchen and we couldn't have been prouder of the the outcome.  This meal might seam fancy, but using frozen haricots verts and frozen wild New England scallops from Trader Joe's, we made a 5 star dinner on a 1 star budget!  Enjoy!

Garlic Haricots Verts
(Serves 4)

2 lbs of frozen haricots verts (thin grean beans)
4 cloves garlic, minced
2 Tbls. extra-virgin olive oil
Kosher salt and pepper to taste

Heat a saute pan over medium-high heat.  Add olive oil and then the haricots verts a minute later.  Cover and cook until the haricots verts are thawed but still have a bite to them.  Uncover and add garlic.  Cook until all the water has evaporated and the haricots verts are cooked to your liking.  Make sure the garlic doesn't burn or it will become bitter.  Add salt and pepper to taste.  Enjoy!

Orange Buerre Blanc


2 large oranges (You'll need the zest of one and the juice from both)
1/2 of a small onion or 2 shallots, minced
1/4 cup white wine (preferably pinot grigio or sauvignon blanc)
1 1/2 sticks of unsalted butter
Pinch of kosher salt, to taste

Place a small saucepan over high heat and add orange zest, orange juice, onion/shallot, and white wine.  Let cook until the liquid has reduced by half.  Reduce heat to medium-low and whisk in butter one tablespoon at a time (do not add the next tablespoon until the previous one is fully melted).  Add salt to taste and serve.  You can strain the sauce if you'd like.  Enjoy!

Seared Sea Scallops
(Serves 2-4 people)

1 lb 10-20 count sea scallops (I buy the frozen ones from Trader Joe's)
1 Tbl. extra virgin olive oil
1 Tbl. canola or vegetable oil
Kosher salt and pepper to taste

Pat dry the sea scallops (the drier they are, the better they sear).  Season with salt and pepper.  Heat a saute pan over high heat and add oils.  When oils starts to slightly smoke, place the scallops in the pan and DO NOT MOVE THEM!  If you move them, they will not develop a nice crust.  Also, don't crowd the pan with too many scallops.  Let cook undisturbed for 2 minutes.  Flip over and let cook for another 1-2 minutes.  My secret to perfectly cooked scallops is to touch them.  Undercooked scallops will feel slightly soft/gooey.  Perfectly cooked scallops will ever-so-slightly spring back when you touch them.  As soon as they feel like this, take them out of the pan.  Serve immediately.  Enjoy!

Top Chef Inspiration

French Onion Grilled Cheese

Every Wednesday night my husband and I have a "Top Chef" date night.  After we put the fishies to bed, we relax on the couch with some cocktails and watch the newest episode of "Top Chef" on Bravo.  Last week's episode involved a challenge where the contestants had to take a classic dish and disguise it.  One chef was assigned French Onion Soup and my husband and I both thought she really failed at the task - she still made soup!  My creative juices started flowing and I came up with the following recipe for dinner the next night.  This dish has all the best parts of French Onion Soup, yet the convenience of a sandwich.  It is such a deliciously decadent treat!  Enjoy!

French Onion Grilled Cheese
(Makes 3-4 medium-sized sandwiches)

4 oz. Gruyere cheese, shredded
1 loaf of good, hearty bread (I used a crusty wheat artisan loaf)
Extra Virgin Olive Oil (1 Tbl for every sandwich)
3 large onions, sliced
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 stick unsalted butter
Beef Au Jus (I just made some from a packet - I was lazy)

Put a saute pan over medium heat and add the butter.  When the butter has melted, add the onions, salt, pepper, and thyme.  Let cook on medium until really well caramelized, at least 30 minutes.  When finished, set the onions aside.  Heat olive oil in a non-stick pan over medium-high heat (you may need to turn the heat down if the sandwich is browning too fast).  Assemble the sandwiches with your desired amount of cheese and onion.  Put 1 sandwich in the pan and let the bottom  turn golden in color.  Flip the sandwich.  On the now golden top, sprinkle some cheese.  When the bottom is golden, flip the sandwich again.  Sprinkle cheese on the top.  Let the bottom cheese-crust lightly brown and then flip and do the same to the other side.  Repeat this process with all additional sandwiches.  Serve with au jus for dipping.  Enjoy!!

Request Time

My husband normally brings leftovers for lunch everyday.  His co-workers often ask for recipes after seeing (or smelling) his lunch.  This one was requested by the lovely Michelle.  She remembered some Acorn Squash Risotto I made a few months ago.  It's an awesome side dish and one of my husband's favorites.  I roast the squash in advance and then add it in with the risotto after the step where you toast the arborio rice.  Use the risotto recipe in the post below this and just omit the sundried tomatoes and spinach.  Enjoy!

Roasted Acorn Squash

1 acorn squash, sliced in half with the seeds scooped out

1 Tbl butter, melted

1/2 cup orange juice

1 Tbl brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/8 tsp pepper

Preheat oven to 400.  Place the two halves of acorn squash on a baking sheet, cut side up.  You can cut the bottoms of the squash halves to sturdy them if they are really wobbly.  Combine the orange juice, melted butter, and brown sugar.  Spoon the orange juice mixture on top of each piece of squash.  Most of the mixture will collect in the center of each piece.  Sprinkle the squash with the cinnamon, nutmeg, salt, and pepper.  Roast at 400 until the squash is very tender (approximately 40 minutes).  When the squash is cool enough to handle, scoop out the flesh and use right away for the risotto or refrigerate for later use.