Category: Dinners

Categories
Sides Soups&Salads Vegetarian

Roasted Aubergine with Garlic, Pine Nuts and Basil

NOTE: this takes about 2 hours. If you make the full recipe for the dressing you will have a lot leftover.

  • 5 medium aubergines
  • 120 ml olive oil plus extra to serve
  • 150 g yogurt
  • 10 g basil leaves
  • 20 g pine nuts toasted
  • sea salt and pepper

Garlic Dressing

  • 50 g peeled garlic cloves
  • 1 1/2 tsp harissa
  • 1 tsp pomegranate molasses
  • 2 1/2 tbsp lemon juice
  • 1/4 tsp chili flakes
  • 1/2 tsp cocoa powder
  • 50 ml olive oil

Preheat oven to 200c. Cut each aubergine in 4ths-half lengthwise then again widthwise. Then cut each section into wedges about 3cm wide and 10cm long and put in a bowl with 1 tblsp olive oil and salt and pepper and mix well. Place them skin side down (not crowded) on a parchment lined baking sheet and roast in the oven for 40 minutes until golden brown. Set aside to cool.

Mix all the ingredients for the garlic dressing into the food processor with 1/4 tsp salt and blitz for about 2 minutes until a smooth paste is formed.

Place the aubergines and dressing into a bowl and mix well. Use your hands as to not break down the aubergines into mush. Leave for one hour or more if possible.

To serve, spread the yogurt onto the plate and put the aubergines on top. Sprinkle torn basil leaves over each plate and then sprinkle pine nuts. drizzle with a little olive oil.

HomeMade Harissa

  • 10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)
  • 7 dried chiles de arbol (increase for more heat, decrease for less heat)
  • 1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 1 tsp caraway seeds (not essential, but added to most traditional harissa)
  • 4 cloves garlic, minced
  • 1 ½ tsp smoked paprika
  • 1 tsp sea salt
  • 2 Tbsp lemon juice
  • 1 Tbsp white wine vinegar or apple cider vinegar
  • 1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)
  • 1/4 cup olive oil (if avoiding oil, sub water or omit)

Instructions

  1. fsAdd dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
  2. In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don’t own one, just add to a food processor to mix later), and crush into a fine powder.
  3. Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
  4. Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
  5. Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
  6. Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it’s not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
  7. Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.
Categories
Dinners Vegetarian

Eggplant Parmesan

Marinara

  • ¼ cup olive oil
  • 1 head of garlic, cloves crushed
  • 1 large red onion, chopped
  • 3 oil-packed anchovy fillets (optional)
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • ¼ cup dry white wine
  • 2 28-ounce cans whole peeled tomatoes
  • ¼ cup torn basil leaves
  • ½ teaspoon dried oregano
  • Kosher salt

Eggplant and Assembly

  • 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  • Kosher salt
  • 3 cups panko (Japanese breadcrumbs)
  • 1½ teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1½ cups finely grated Parmesan, divided
  • 1½ cups all-purpose flour
  • 5 large eggs, beaten to blend
  • 1⅓ cups olive oil
  • ½ cup finely chopped basil and parsley, plus basil leaves for serving
  • 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
  • 8 ounces fresh mozzarella, thinly sliced

RECIPE PREPARATION

Marinara

  • Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
  • Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
  • Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Eggplant and Assembly

  • Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
  • Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
  • Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
  • Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
  • Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
  • Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
  • Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
Categories
Sides Vegetarian

Maple Roasted Brussel Sprouts

  • 2 lbs brussels sprouts
  • 3 tbsp melted coconut oil or olive oil
  • ½ tsp chili flakes (crushed red pepper) or cracked black pepper
  • ¼ cup maple syrup
  • ½ tsp sea salt or kosher salt
  • More salt to taste
  • Preheat oven to 425°F.
  • Line a half sheet pan with parchment paper or foil (for easy clean up). I prefer parchment paper, since the brussels sprouts won’t stick to it.
  • Wash the brussels sprouts. Trim the stems and cut in half. Pat dry the brussels sprouts with paper towel to remove excess moisture. This is essential to help them become crisp faster.
  • Place the cut, and dried brussels sprouts in a large bowl.
  • Add the oil, chili flakes or black pepper, maple syrup and salt. Toss to combine.
  • Optional – drizzle a little extra oil on the lined baking tray (I recommend this more for a foil-lined tray, in order to prevent the brussels sprouts from sticking to the foil).
  • Spread the coated brussels sprouts evenly on the lined baking tray.
  • Roast in the preheated oven for about 30 minutes. Check half way through, to make sure they are not getting burnt. If you like your brussels sprouts a little more caramelized, keep them in the oven for another 5 – 10 more minutes.
  • Remove from the oven. Taste and season to your liking with more salt if needed. Toss to combine
Categories
Dinners favorite

Belgium Lof

Many people find Belgian endives too bitter and need to acquire a taste for them.  Belgian endives lose however some of their bitterness when braised, especially with a sprinkle of sugar.  Cutting off the bottom of the trunk of the Belgian endives will also reduce their bitterness.  Be sure though to cut off this end after braising the Belgian endives.  If you cut them off beforehand the leaves of the Belgian endives will fall apart.

  • 1 kilo Belgian endive either whole or cut in half lengthwise
  • 2 tbsp olive oil or a little less butter
  • 1/4 tsp salt
  • black pepper
  • 2 cloves garlic
  • 1 dash nutmeg
  • 1 tbsp brown sugar or white sugar
  • 60 ml water (start with a little water and add more if you need it).

Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.

Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.

Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.

Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.

Mornay Sauce

A Mornay sauce is essentially a bechamel sauce with a combination of cheese melted in.  Some know the bechamel sauce by its less elegant name of white sauce.  Bechamel sauce definitely sounds better, even if it’s basically only milk, flour and butter with a little salt, pepper and nutmeg.  That’s it!

Traditionalists add an egg yolk to give it more creamy consistency (and reduce the amount of flour used). Yet I don’t think it’s necessary.  I also often use olive oil instead of butter to improve its health benefits and make it vegan if I’m going that way.

With a Mornay sauce, at the end you add a combination of grated cheese, usually made up of Gruyère, Emmental, and Parmesan, or any single cheese.  White cheddar or other cheeses can be used if you are feeling less conventional.  A Mornay sauce is a wonderful base for any Mac and Cheese dish!

Roux

  • 100 ml olive oil or equivalent in butter
  • 60 g all purpose flour (or non-gluten alternative)

Sauce

  • 1000 ml milk low fat (or other if you prefer) – See notes
  • 100 g cheese grated (Parmesan, Emmental and/or Gruyère)
  • 1 pinch nutmeg freshly grated or ground
  • white pepper or black pepper if you don’t care it’s not pure white
  • 2 dashes salt to taste
  • braised belgium endives
  • mornay sauce
  • 500 g smoked salmon
  • 30 gram grated cheese

Roux

  • Mix the olive oil and the flour together in a small bowl until you have a grainy paste. This paste is called a “roux” as it will help thicken a sauce as it cooks. Some people like it thicker than others and start with 1/1 olive oil to flour ratio. I use less flour here yet my sauce ends up thick enough, especially if you will add it to a dish that will bake further in the oven.
  • Put a sauce pot over a medium flame. Add the roux mixture into the heated pot and stir. Continue until it starts boiling (small bubbles) (2-3 minutes).

Sauce

  • Add cold milk (see notes) and whisk the ingredients together making sure it is smooth. Continue stirring from time to time until the milk begins to boil gently (small bubbles on the edges.
  • Add the salt, pepper and nutmeg to taste.
  • Reduce heat to low flame and continue heating the mixture in the pot until you reach the thickness that you like. Remember it will thicken further when you add the cheese and even more if you use this sauce in a casserole that will cook more time in the oven.
  • Remove the pot from the stove. Add the grated cheese and stir until melted and the sauce is smooth.
  • Adjust seasoning and use.

Notes

With a Béchemel sauce or any sauce made from a Béchemel sauce, it is essential to start with cold ingredients (butter and milk) and only add the milk when the roux is hot (slightly boiling). The combination of hot-cold is required to get a smooth consistency. This sauce can be made vegan, gluten-free or more rich if you like.   If you use low fat or nonfat milk you might need to cook a little longer to get the thickness you like OR need to add a little more flour.  

Baked Lof

Put the braised Belgian endives in a colander over a bowl and let drain excess liquid. Keep the liquid for later step.

Use a spatula to remove some of the excess liquid from the Belgian endives (with the little bits remaining) and add it to the Mornay sauce. Mix. Watch not to put too much liquid inside or else the Mornay sauce might become too thin.

Spoon some Mornay sauce on the bottom of your casserole dish so that it is about 2/3 covered. Place each Belgian endive close beside the others. Continue in this way until all Belgian endives are used.

Spread some sauce on top of each layer of rolled Belgian endives. Sprinkle a little of the extra grated cheese on top of each layer and sprinkle with fried smoked salmon. Keep any extra sauce to serve with the mashed potatoes at the table.

Preheat oven to 200°C (375°F). Place the casserole dish(es) in top half of the oven. Cook about 40 minutes or until the top is lightly browned.

Serve the casserole of chicons au gratin with mashed potatoes and any remaining Mornay sauce.

Categories
Dinners Vegetarian

Heirloom Tomato and Cheese Pie

  • 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup cold, well-shaken buttermilk
  • In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.
  • Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
  • Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

Make Ahead Tips

The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.

  • 1/4 cup semolina flour
  • Dough from above
  • All-purpose flour, for rolling
  • 3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
  • Kosher salt
  • 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
  • 1 tsp. finely chopped fresh oregano or marjoram
  • Freshly ground black pepper
  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Sprinkle a 12×17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.
  • Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1-1/2-inch border.
  • Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.
  • Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
  • Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.
Categories
Cod Dinners

Cod with Fresh Tomato Sauce and Rice

Note: Careful with the spice and with the saffron because it can overwhelm the flavor

  • 6 tablespoons extra-virgin olive oil
  • 5 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 3 pounds tomatoes, coarsely chopped
  • 1/8 teaspoon saffron threads, crumbled
  • 5 oregano sprigs
  • Salt and freshly ground black pepper
  • Zest of 1 orange, in 1-inch-wide strips, plus finely grated zest, for garnish
  • 5 bay leaves
  • 3 whole cloves
  • 1 cup arborio rice
  • Four 4-ounce skinless cod or halibut fillets
  • Chopped parsley, for garnish

Step 1    

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano.Step 2    

Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rice and 1 tablespoon of the olive oil and cook until the rice is al dente, 15 to 18 minutes. Drain the rice, discarding the zest, bay leaves and cloves. Return the rice to the pot. Add the remaining 1 tablespoon of olive oil and season with salt.Step 3    

Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes.Step 4    

Spoon the rice into bowls and top with the cod and sauce. Sprinkle with parsley and finely grated orange zest and serve.

Categories
Appetizers Sides Vegetarian

Fontina stuffed Potato Skins

To make this ahead, bake the potatoes up to 2 days in advance and fill with stuffing. Before serving. let them stand at room temperature for 30 minutes, sprinkle with parmesan and bake as directed.

  • 3 1/4 lbs baking potatoes (this is about 8 potatoes)
  • 1 cup milk
  • 1/3 cup sour cream
  • 1/4 cup buttermilk
  • 1 cup shredded fontina cheese
  • 1/4 cup finely chopped chives
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 tbsp (1 1/2 oz) grated fresh parmesan reggiano cheese

Preheat oven to 400. Pierce potatoes with a fork and bake for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh leaving about a 1/4 inch thick shell.

Combine flesh, milk,sour cream, and buttermilk and mash with a potato masher. Stir in cheese and add chives, butter, salt and pepper. Refill shells. Place potatoes on a baking sheet and sprinkle with parmesan.

cook for 12 minutes at 400. Then take them out and preheat broiler. Broil for 2 minutes or until brown and bubbly.

Categories
Dinners

Pizza

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil
  1. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

STYLE #2

DOUGH  
4 1/2 cups(22.5 ounces / 637.9 grams)bread flour
1 1/2 cup(12.5 ounces / 354.4 grams)water
2 teaspoons(0.27 ounce / 7.7 grams)active dry yeast
3 tablespoons(0.5 ounce / 14.2 grams)powdered milk
1 teaspoon(0.2 ounce / 5.7 grams)salt
1 tablespoon(0.42 ounce / 11.9 grams)sugar
2 tablespoons(1 ounce / 28.4 grams)vegetable oil
In a stand mixer (KitchenAid) fitted with a dough hook, add the 354.4 grams water, 7.7 grams yeast and 14.2 grams powdered milk.

Mix thoroughly until yeast has fully dissolved.

Mix the remaining dry ingredients together in a separate container and add them to the mixer. 637.9 grams flour/ 5.7 grams salt/ 11.9 grams sugar

Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes.
The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the 2 tablespoons vegetable oil one tablespoon at a time).

Add 1/2 cup (4 ounces) of vegetable oil to a 14″ pan style pizza pan making sure that the oil completely covers the bottom.

After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately 3/4″ thick and about 12″ in diameter. If you have more dough than you need, save the remainder for another time.

Place the dough in the pan and cover tightly.

Let the dough rise until it has filled the entire pan and is about 1 1/2″ thick.

Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).

WHEN READY TO MAKE
Preheat oven to 260 °C for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 260 °C on a pizza stone for 14 minutes.

Categories
Dinners Scallops

Penne Pasta with Gorgonzola cream sauce and scallops

  • 3/4 cup broth
  • 1/2 cup dry white wine
  • 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound penne
  • scallops
  • 1/3 cup grated Parmesan, plus more for serving
  • 3 tablespoons chopped fresh parsley

In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes. 

Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until almost done. Drain.

Grill the scallops on high heat. Cut into 4. Toss the pasta and scallops with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

 Notes

Variations Try the sauce and pasta with broccoli, asparagus, green beans, sauteed mushrooms or just fresh herbs.