Gansu to the Garden: Grilling Season (Citrus Basil Scallop Skewers and Pesto Stuffed Portabellas)

For those of you residing beyond the Great Lakes' finest grid, Chicago just wrapped up a banner weekend. It was this beautiful, sunny bit-o-glory that glittered like a preview of a fine season to come. Saturday was spent harvesting compost, spreading that fertile wormy goodness out on the new vegetable patch, planting onions and garlic, breaking up peat moss and the like. I was devoutly rank by the end of it and it felt like pure perfection.

Sunday opened up to much the same but I don't regret investing most of it in a bar-tending class with the Martini Queen of the South Side- pretty sure you'll see some of those skills popping up as the summer works its way forward. That being said, we were determined to squeeze a few additional outdoor hours in once class wrapped. Time to christen that grill.

Sorry for all the we-talk but it was the usual suspects. Molly, Jaime, Dave and Lisa- with all the travel schedules it legitimately felt like we were all variations on the Goldilocks bears, creaking out of hibernation. Dave is freshly returned from a month in China (hence the Gansu reference) and Lisa is still so excited that she's cooking. "She who brings the wine" has discovered quite a cook's streak and I don't see her slowing down anytime soon. In fact she's quite eloquently laid out her approach to both of these recipes over at Elle Michelle.

Lucky us:

Sharing the screen time above was my main contribution- Citrus Basil Scallop Skewers. Cooks Illustrated has a handy how-to on grilling scallops in their May/June issue and I just so happened to have a bag of the frozen bay variety in the freezer. I love it when that happens.


The recipe tasted pretty great but I think it might have looked even better. Keep your Skittles, this is the much-preferred method of tasting the rainbow.


Just above the skewers themselves was another grill friendly creation. It is a non-secret that I love mushrooms. A friendlier food never did exist in my opinion and, by the by, I held that opinion long before my Mushroom Channel days (client). That being said, those lovely caps were a riff on my first favorite stuffed portabella recipe from a couple summers ago.

Seeing as there was less Oberon involved this time, I had the good sense to simplify. That recipe accompanies the skewers below. I also just have to note that Oberon season is upon us again and it's the equivalent of being grateful for the sunshine only you can drink it. I said it. Bell's Oberon is drinkable sunshine.

In the midst of the grilling process, there was plenty of time for Dave to chase his favorite tail around the garden (not literally though, my timing was just funny for that one on the left). Typically HC has sprinted in the opposite direction whenever Dave comes over. His affection for her is that powerful. I think she must have missed him though because that Hocat was feeling quite coquettish, a reminder of the season.

We finished off dinner with a baby apple pie a la mode- a 7 inch pie dish is the perfect amount for six eaters. That brings my tally up to four pies in two weeks. In case you needed another reminder that the season is changing.

Citrus Basil Scallop Skewers
5 wood skewers that have been soaking in water for at least 30 minutes

2lbs bay scallops, rinsed and dried (And thawed if they were frozen. Come on, guys.)
1 blood orange cut into 1/2 inch wedges
1 tangerine cut into 1/2 inch wedges
1 cup whole basil leaves
15 brightly colored sweet bonnet peppers

1 TB flour
1 tsp cornstarch
1/2 tsp citrus salt (kosher salt will be just fine but go fancy if you're feelin it)
Lots of fresh ground pepper
1 TB citrus zest (I used orange but anything would work here)
2 1/2 TB vegetable oil

First, put your skewers together. Take one pre-soaked skewer and stab one of your bigger peppers. From there the order is as follows: folded up basil leaf, 2 scallops, blood orange slice, 2 scallops, basil leaf, tangerine slice, 2 scallops, pepper and repeat one more time till you get to the end of the skewer and it looks about as pictured.

Second, mix all of your grill marinade ingredients in a small bowl (makes a loose paste) and brush both sides of your completed skewers.

Grill at a medium flame for about 4-5 minutes per side or until they've have a nice, even char grill lines. Enjoy!

Pesto Stuffed Portabellas
1/4 cup prepared pesto (I defrosted some from last summer)
1/2 tsp Dijon mustard
1/2 cup spinach leaves
1/2 cup basil leaves
3 portabella mushroom caps, excess dirt brushed off and stem removed
Cooking spray (I am a new convert to the Spectrum Organic Olive Oil Spray)
Your favorite goat cheese (Prairie Fruits for me, please)

I actually found that the easiest way to start was to give each mushroom cap a light coating of olive oil all the way around then season it generously with fresh pepper. Then I felt ready to start filling.

Stir the pesto and Dijon together and spread an even amount at the base of each mushroom. It's only a small amount of mustard so it doesn't disrupt the pesto flavor but does add a nice bite. You could also achieve this with some fresh lemon juice. From there, start alternating layers of basil and spinach leaves. Three of each is more than enough but it will wilt down. From there, press your goat cheese into the the top leaves to secure all the filling. Top with chopped leftover greens.

These are on the grill the same amount of time as the scallop skewers, though please don't flip them :) 8-10 minutes total (with lid on) or ready when the cap turns dark brown and the goat cheese is getting golden on the top.

Dirt, Grit, Growth: Spring and a Not Quite Nicoise Salad

Spring is coming. I'm looking down from 36,000 feet on April 1st and below me it's already been warm enough to melt the snow once, just not thaw the larger bodies of water. Since then, in keeping with a March reputation, there's fresh dust on the ground so the bulk of what's below is white but only half-heartedly so. It's lingering just a little bit longer but it'd probably let you in with your own pop and snacks if you tried to sneak it past at the movies. It's got plans later and its heart isn't really into militancy anymore.

The post-prime garlic cloves I haphazardly tucked into a shallow ditch in October? Sprouting strong green scapes- eight count marching up out of that sticky clay-infested dirt. I've secured a squared, sunnier plot this year and am now in the enviable position of needing to transplant the garlic I never really expected to come up.

In a frenzy this morning, I also managed to pick up my cool weather seedlings and then broke ground in my new patch without ceremony. Okay, maybe not entirely without ceremony. For as fast as I clawed through that dirt today, there were weeks of toiling over seed catalogs, filling in communal excel spreadsheets and transplanting ambitious seedlings that had outgrown their tiny cups. Gina came over as I was putting the first of the seedlings into my plot behind the house. Even before they made it into the dirt, I'd harvested a little arugula and some joker lettuce for our lunch. Not enough to be the dominant ruffage but herein lies the ceremony with a Not Quite Nicoise Salad "recipe" below. Those few fronds are meant to represent the fresh crunch of many salads to come.

Bruce has been the absolute patron saint of growing, providing a home with lights, rich dirt and seemingly boundless curiosity for the process. Growing from seed, knowing how much food could come from a $2 seed packet...these were firsts for me this year. He and Heidi have been running Green Roof Growers for years and coupled with my landlord Ala's intrinsically green thumb, my luck at finding this apartment continues to resonate four and a half years after I moved in. My kale affection is well-documented and to be able to take advantage of its growing season on two ends this year is just really exciting. I imagine myself attending dinners with bouquets of kale tied up with gardener's twine. Maybe some wild arugula providing an attractive ruffle around the edges.

It feels like a good year for walking the walk. I spent my second annual Saturday in like-minded company at the Family Farmed Expo and was so happy to be nodding along with the rest of my crunchy kin. I'm trying. I'm trying to vote with my dollar, to budget in a way that better represents the rest of the world in what I invest in my food. I've always cared. It always mattered. I just haven't always been very consistent in what sounded like the right thing and what ended up being the easiest.

And on an ever so brief personal note, it's April and I've got a March reputation of my own. My wintry mix was the travel and womenfolk whom I love dearly. While the travel and girlfriends aren't going anywhere (I'm on a plane to Seattle while writing this but likely there already for the posting), I'm thawing out. An uptick in daylight and energy lends itself well toward other pursuits. There've been some false starts but my shoulders are finally relaxed and the cold is less daunting this way. Feeling new on the heels of a sleepy season is good for the soul. Bring on the Bambi levels of twitterpation, my greens are in the ground and my salad days are beginning again.

Not Quite Nicoise Salad

Mixed Greens (I use the boxed organic mix with spring greens and spinach)
Purple cabbage, shredded
1/2 cup chopped olives (I had Cerignola, Nicoise, and those delicious extra salty and wrinkled black ones from a Pastoral run)
3 potatoes sliced and steamed
6-8 grape tomatoes (couldn't resist at the store but ready for them to be in season properly)
Handful reduced fat feta
3 hard cooked eggs, quartered

Simple vinaigrette (juice from 1/2 lemon, 1/3 cup olive oil, teaspoon Dijon mustard, salt and pepper)

Arrange however contents your precious little heart then toss with the vinaigrette. Delicious and satisfying lunch, also recommended with a warm demi loaf of crusty bread and some salted butter.

And because I hope you post your lists too...here's what will be growing for me this year!

2012 Wicked Vegetable Patch Roster
Arugula
Joker Lettuce
Lacinto (Dino) Kale
Red Russian Kale
Pentland Kale
Italian Parsley
Tatsoi
Bok Choy
Vitamin Green
Beets
Scarlet Nantes Carrots
Marvel Striped Tomato
Black Krim Tomato
Black Cherry Tomato
Valencia Tomato
Red Pear Sel Tomato
San Marzano Tomato
Listada de Gandia Eggplant
Black Beauty Eggplant
Santa Fe Grande Hot Pepper
Bee Balm
Rosemary
Lavender
Oregano
Sweet Genovese Basil
Sacred Basil

Senti-Mental

Does anyone out there get the Spring Blues? I know the winter blues are well-documented and, ahem, avoidable but what about Spring? Although maybe I should leave the seasons out of it. Because everything is adding up but I'm feeling a little less than the sum of my parts lately. The one pattern that does support this is that I am no different from other animals in that I retreat when I feel less than my best. I think we can all agree that I've retreated a bit from TKTC.

This all just started coming to a head when I was looking for something specific and decided to check myself out this time last year. The further I get from it, the more I can say I've never felt more supremely, accutely alive than I did for the bulk of 2008.

This time last year I was three months into hard core working out. Three months into allowing myself twitterpation from every angle. The weather was warming up and I was making lemon bars and expecting company and about to run off to Europe with my best friend in tow and my now-boyfriend waiting for me. A few months later, I was fully in a love love love free-fall years in the making and was then offered a shot to take a dream job in the big leagues.

And I love that man and we keep on winning. And I love my job and I get a cool new project by the week. And I can pay my bills and I go out for dinner and I sleep well at night and all whom I love are safe and well and...

I'm still finding myself kinda bummed and it's frustrating. Not in a sharp pain kind of way but in a dull sense of unease that sneaks up on me if I dare to be still for a second. And I think what's been missing? Making time to work out and making time to write. TKTC has fully become an identity for me on several fronts and yet I'm missing in action for weeks at a time. Unease is definitely the right word because I don't wear this feeling well when it comes over me. No panache whatsoever. It's bunchy in all the wrong places. Like when socks slip down in your sneakers and the feeling manages to make your butt look big.

So here it is. An RFP to myself. What shall I do to break on out? Anyone know where I'm coming from here? What works for you? I'm going to start with a workout and some dietary adjustments. Then I'm going to have a dinner party. Then I'm going to clean my house. Then I'm going to buy a plane ticket to Utah or something.