This week’s menu is inspired by the coming of spring. I associate winter with the use of hard vegetables, pickles, preserves, and cured meats. Things Laura Ingalls Wilder would have put up after harvest to survive the snowy season. But when spring arrives, it is time to enjoy the fruits of the season–things like fresh peas, eggs, tender cabbage, and herbs. I put a menu together for this week to transition between winter and spring.
The Menu
Hand-Made Papperdelle
Fresh peas, bacon, parmesan, organic eggs
Seared Main Scallops
Savoy Cabbage, barley,mint, sherry
Hot Fudge Sundae
dark chocolate ice cream, banana brûlée, brownie
Don’t Worry! We’ll break the menu into little pieces and by Saturday all you have to do is throw it together. Easy-peasy-lemon-squeezy.
Hand-Made Papperdelle:
1 dozen organic eggs
english peas
sugar snap peas
1# parmesan cheese (not shredded)
thin sliced bacon
tarragon
fresh Maine scallops
Seared Main Scallops:
barley
wood smoking chips
chicken stock
savoy cabbage
balsamic vinegar
sugar
shallots
mint
Hot Fudge Sundae:
1# semi sweet chocolate chips
1qt heavy cream
1qt milk bananas turbinado sugar
Buy the fresh Maine scallops the day of the meal to make sure you get the freshest possible product. Ask your fishmonger for U10 size and get 3 per guest. (U10 means there are usually less than 10 scallops per pound.)
1. pasta maker
2. cooking torch
3. ice cream maker
