Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
Try it, you’ll like it!
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These pesto scallops with zucchini on top of a bed of pasta is one of the most satisfying meals I have had in a long time. Not only does it look pretty, but it tastes amazing too.
They key here is to have a really good pesto on hand. I used CoBee’s Cuisine Pesto, which I picked up at the Sausalito Farmer’s market the other weekend. But a homemade pesto or your favorite store bought brand will work fine.
I can’t wait to make this again for my mom on Mother’s Day. Continue reading
I think you might have caught on by now that I LOVE pasta! It is the ultimate comfort food. And while it is true that I am on a serious diet I still have to have my pasta! Moderation is key here.
I also have quite a fondness for making sauces. I attribute that to my grandma Joyce who always made a killer tomato sauce. On Thanksgiving growing up we would always have her famous sauce. To this day when I think of Thanksgiving I think of pasta, not turkey. :) I will be making my spin on her bolognese sauce this year and will post it.
While the bolognese will be served up in a few weeks, I wanted something lighter so I created this simple (5 ingredient) tomato and fennel sauce and served it with some shrimp and linguine. It was quite heavenly. Continue reading
For the past month I have been in Europe, which by no means am I complaining about. But I was a bit worried that I would miss all those juicy yellow, orange, purple, striped, and red tomatoes available.
You might have noticed by now that I have an obsession with tomatoes, especially organic ones. My senior year of college my dad handed me my allowance (yes, I know I was a bit spoiled) and I looked at him and said, “How am I supposed to buy organic tomatoes with this?” He looked at me and said, “Here’s an idea Steph, why don’t you get a J-O-B!” True story! Smart man my dad. :)
Anyway, I love tomatoes and the tomatoes at the end of the season are always the best. While they might not look as pretty as the earlier bloomers, they taste the best. This is a great recipe to really use the last of the tomatoes and all their warm weather glory.
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I can’t lie, I have a thing for Indian Casinos. There is one called River Rock in Sonoma County about an hour and a half North of San Francisco. One day after losing a little money on video poker, Jason and I stumbled upon this great little pizzeria in Geyserville, (a cute little wine town in Sonoma County) called Diavolo. It is a salumeria and they cure their own meats and make a mean thin crust pizza. As it is wine country you know the food is going to be good. But this place far exceeded my expectations. I love it and if I get married in Wine Country I would want my Friday night rehearsal dinner at this place. :)
This recipe is my take on a salad we had at Diavolo. It is hearty and can be served as an appetizer or a full meal. If you read The Chefanies on a regular basis you know that Chefanie Wambach and I are obsessed with beets. We also have a tendency to like this Italian grain. This is one tasty salad!