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Thyme for Cooking, the Blog

Chevre and Tomato Pastries Grilled Scallops with Lime Ginger Sauce Springtime Rice Salad

Cooking time:  30 minutes for menu Cooking schedule: see below for menu instructions

Chevre and Tomato Pastries                                       Time: 25 minutes
          There is a photo of this on the blog post for Menu of the Week

goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
          log-shaped (long, round), and wrapped in paper.  It will have a thin rind that is an
           edible part of the cheese.  If you can get a piece of a large one (3" diameter, 7.5cm) you want
          2 slices, each a bit less than 1/4" (.6cm) thick.  From the smaller log you want 6 slices. We'll also
           be using it on Sunday
1 leek
2 tbs pesto
6 cherry tomatoes (1" diameter, 2.5cm) or 8 - 10 grape tomatoes
3 - 4 fresh basil leaves
2 tsp olive oil
1 sheet puff pastry - freeze what you don't use

Thaw the puff pastry, if needed. Slice goat cheese just shy of 1/4" (.6cm), either 2 large or 6 small (see above).  Cut tomatoes in half.  Snip basil.   Trim leeks and slice thinly.  Heat oil in small skillet.  Add leeks and sauté until tender, about 5 minutes.  Lay out puff pastry and either cut 2 circles 5 inches in diameter (11 - 13 cm) or 2 squares, 5" (12cm).  Lay the cut pastry on a baking sheet.  Divide the leeks and place in the middle, leaving 1/2 inch (1.25cm) edge.  Lay the goat cheese on top, cutting smaller slices to roughly fit.  Spread pesto on top of goat cheese, dividing evenly.  Put tomatoes cut side down on top of pesto.  Bake in pre-heated oven at 420F (205C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown.  Remove, sprinkle with fresh basil and serve. 

Grilled Scallops with Lime Ginger Sauce                       Time: 15 minutes

sea scallops (large scallops) 12 oz (350 gr)
1 tsp soy sauce
1 tsp paprika, hot or sweet
1 tbs olive oil
skewers if scallops are small - makes it easier to grill
Lime Ginger Sauce

If using wooden skewers soak in water for a few minutes.  Mix oil, soy sauce and paprika.  Toss scallops with sauce.  Thread onto skewers, if using.  Grill over direct heat 3 - 5 minutes per side, until they are opaque.  Remove and serve with Lime Ginger Sauce - either on the skewers or off. 

Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.

Lime Ginger Sauce

1/2 lime  save other half for Rice Salad
1 small piece of ginger - the equivalent of 3 'quarter' or 2 '1 euro' size slices
1 shallot
2 tsp walnut oil
1/3 cup (3oz, 90ml) chicken stock
1/3 cup (3oz, 90ml white wine
2 tbs (1oz, 30ml) plain or Greek yogurt

Finely chop shallot.  Peel and mince ginger.  Squeeze lime, you should have 1 - 1 1/2 tbs juice from each half.  Heat oil in small saucepan.  Add shallot and ginger and sauté briefly.  Add chicken stock and white wine.  Bring to a boil and boil until reduced by half.  Add lime juice and heat briefly.  Remove from heat and stir in yogurt. Serve warm or at room temperature.

Springtime Rice Salad                                                 Time: 30 minutes

1/2 cup Basmati rice
1 cup chicken stock
2 oz (60gr) pimiento or roasted red pepper
5 - 6 oz (175gr) snow peas (mangetout)
1 carrot
3 - 4 basil leaves, snipped
Vinaigrette

Cook rice in chicken stock for length of time on package (mine takes 15 minutes).  Peel carrot and shred using large whole on box grater.  Cut snow peas in half or thirds if large.  Cut pimiento into strips.  Put vegetables into bowl large enough to hold everything easily.  When rice is done add to vegetables and toss - this will warm the vegetables and cool the rice.  Add 1/3 cup vinaigrette and toss to combine.  Taste.  Add remaining vinaigrette if desired or serve on the side.  Sprinkle with snipped basil leaves and serve. 

Vinaigrette

1 tbs lime juice
1 tbs white Balsamic vinegar or white wine tarragon vinegar
1 tbs Dijon mustard
1/4 olive oil - the good stuff for salads

Mix lime juice, vinegar and mustard.  Slowly add oil, whisking to form thick emulsion. 

                                                                                                  top of page

Cooking schedule: 30 minutes for menu Note: if pastry needs thawing set it out 30 minutes earlier Assemble all food, utensils and serving dishes Turn oven on Soak skewers if using Slice leeks and start to sauté Snip all basil Slice tomatoes Slice goat cheese Lay out pastry and cut, place on baking sheet Divide leeks and arrange on pastry Lay goat cheese on leeks Spread pesto on cheese Light/turn on grill if using Put tomatoes on top and start to bake Start to cook rice Chop shallot, mince ginger Sauté shallot and ginger

Squeeze lime Add stock, wine to shallot, ginger, boil, reduce Cut pimiento and add to bowl Shred carrot and place in bowl Cut snow peas and add to carrots Add lime and yogurt to sauce, remove from heat Make vinaigrette Mix oil, soy sauce and paprika Add scallops and toss Thread onto skewers if using Remove starters from oven and let rest Add rice to vegetables and toss Add vinaigrette, toss, taste, adjust Serve Chevre & Tomato Pastries, relax and enjoy Done? Grill scallops Turn scallops Remove scallops Serve all and enjoy

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
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                    We do the planning; You do a bit of cooking