Donna's Daily Dish
Inspiring people to create every day recipes
This soup was fantastic; both my husband and I thoroughly enjoyed it. We had it for lunch and I drizzled a bit more olive oil and additional cheese on each serving. It was thick and the ingredients melded together to create a savory soup. From prepping the ingredients to completion, it probably took me an hour to make this soup. It was so good, I made another pot the following day.
I love scones, that have a firm exterior with a tender crumb. In the September 2023 issue of “Southern Living Magazine,” there was a recipe for Butter Pecan Scones. Now that the holidays are over, I finally had a chance to make these. For the recipe you’ll need unsalted butter, chopped pecans, granulated sugar, all-purpose flour, baking powder, cinnamon, an egg, vanilla extract, heavy whipping cream, powdered sugar and pure maple syrup.
The pecans are toasted in a saucepan along with butter until fragrant. They are seasoned with a bit of salt and sugar and set aside. The scones are made with flour, baking powder, cinnamon, salt, sugar, butter, an egg, vanilla and some heavy cream. Part of the toasted pecans are mixed into the scone batter until just combined. On a lightly floured surface, the dough is formed into a 6-inch-diameter circle approximately 3/4-inch thick. Using a sharp knife or bench scraper, 6 wedges are cut and placed on a parchment lined baking sheet. The scones need to be chilled for 20 minutes uncovered. If uncovered, chilled for up to 12 hours.
Before baking, the scone tops are brushed with 1 tablespoon of heavy cream. I placed the balance of the toasted pecans on top, using the cream as an adhesive. (The recipe calls for doing this step after icing.) Once the scones are baked and start to cool, a delicious icing is made with powdered sugar, maple syrup, heavy cream, salt and a pinch of cinnamon. The icing is drizzled over the warm scones.
The key to enjoying these scones is to eat them while still warm. They were tender, not sweet and the hint of cinnamon made for a scrumptious bite. The maple flavored icing really pulled all the flavors together; they were fabulous.
My husband loves stuffed peppers. One Sunday afternoon I caught an episode of Lidia Bastianich’s new season of “ Lidia’s Kitchen” featuring recipes from her latest cookbook “Lidia’s - From Our Family Table to Yours.” The recipe she featured this particular Sunday was Turkey Stuffed Peppers (Peperoni Ripieni di Tacchino). This recipe was particularly interesting as she used ground turkey instead of beef and incorporated shredded carrot and zucchini along with grated Grana Padano, parsley, egg, salt, freshly ground pepper and moistened day-old bread. The peppers are cooked in a tomato sauce made by sautéing onion in olive oil and using passata, water, oregano, salt and bay leaves.
This recipe does take a bit of time to prepare, I think it took me approximately 30 minutes to prep the ingredients before placing them in the tomato sauce to cook for roughly 45 minutes. I used my instant read thermometer to make sure the internal temperature reached 165°. To serve, just like Lidia, I made mashed potatoes and placed the stuffed pepper on top.
This was a wonderful meal. It was hearty for a damp, dreary day. The filling was tasty and the turkey filling made for a lighter tasting stuffed pepper. As I was just making these for my husband and I, I only made two peppers. The balance of the ground turkey were turned into meatballs and saved the extra tomato sauce which I can turn into another meal later this week, I’m thinking manicotti.
Last week the specialty food retailer, Uncle Giuseppe’s had fresh sea scallops on special for $19.99/lb. Scallop prices have remained quite high since last year, but I couldn’t resist purchasing some for dinner. I searched The New York Times cooking app and found a great recipe by David Tanis for Seared Sea Scallops with Ginger-Lime Butter. For the recipe you’ll need 12 ounces of dry-packed fresh scallops, salt, freshly ground pepper, unsalted butter, grated ginger, hot red chile pepper, the zest and juice of a lime, olive oil, baby bok choy and fresh cilantro. Also, Mr. Tanis suggested serving the scallops with roasted sweet potatoes.
I made minor adjustments to the ingredients as I couldn’t find baby bok choy or a hot red Chile pepper while shopping. I also substituted parsley for the cilantro, taste preference, and used red pepper flakes in place of the fresh chile.
The recipe begins by preparing the ginger butter. Aside from the aforementioned, the butter includes chile, both lime juice and zest and salt. Next, using a large cast iron skillet the scallops are sautéed in olive oil over medium high heat until crisp and caramelized on one side. The scallops are turned over, heat turned off and the other side is cooked until firm with the residual heat. When done, the scallops are removed and the butter is placed in the pan to warm. Serve the scallops drizzled with the ginger-lime butter and garnish with chopped cilantro or parsley.
This was a scrumptious meal. In fact, I called my husband at work to see if he wanted this or bacon wrapped scallops. He told me afterwards, “How many husbands get a phone call asking if they want Seared Sea Scallops with Ginger-Lime Butter or Bacon Wrapped Scallops for supper.” He’s one lucky guy who loved this preparation as I did too. It’s a great Valentine’s dinner idea for those so inclined to prepare a special meal at home for the one they love.
Lentil Soup with Pasta, Bacon and Garlic
“Essentials of Classic Italian Cooking”
Alfred A. Knopf, New York ©1992
Extra virgin olive oil, 2 tablespoons oil for cooking, plus more for stirring into the soup
¼ pound bacon chopped very fine
½ cup chopped onion
2 teaspoons chopped garlic
1/3 cup chopped celery
2 tablespoons chopped parsley
1/3 cup fresh, ripe, firm tomatoes, skinned raw with peeler, all seeds removed, and chopped, or canned Italian plum tomatoes, cut up, with their juice
1 cup dried lentils
Black pepper, ground fresh from the mill
1-1/2 cups short, tubular soup pasta
¼ cup freshly grated Romano cheese (see note below)
Note: Romano is the most widely available export version of cheese made from ewe’s milk. All such cheeses are known in Italian as pecorino. Romano is, regrettably, the sharpest of these, and if you should come across a better pecorino of grating consistency, such as Fiore Sardo or a Tuscan Cacciotta, use it in place of Romano, increasing the quantity to 1/3 cup, or more to taste.
Ahead of time Note: You can make the soup up to this point several hours or even a day or two in advance. Reheat thoroughly, adding water if necessary, before proceeding with the next step.
Butter Pecan Scones
By Catherine Jessee/”Southern Living Magazine”
August 21, 2023
Active Time: 20 minutes
Total time: 1 hour, 15 minutes
5 Tbsp. cold unsalted butter, divided
1 cup chopped pecans
1/3 cup, plus 1/8 tsp. granulated sugar, divided
3/4 tsp. kosher salt, divided
1-1/2 cups all-purpose flour, plus more for surface
1-1/2 tsp. baking powder
1/4 tsp., plus a pinch of ground cinnamon, divided
1 large egg, cold
1 tsp. vanilla extract
9 Tbsp. cold heavy whipping cream, divided
1 cup powdered sugar
1 Tbsp. pure maple syrup
Turkey Stuffed Peppers
Peperoni Ripieni di Tacchino
From the website “Lidia’s Italy”
By Lidia Bastianich
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
3 cups tomato passata
1 teaspoon dried oregano, preferably Sicilian oregano on the branch
3 fresh bay leaves
4 cups day-old bread cubes (from a sturdy loaf)
1 medium carrot, shredded
1 medium zucchini, shredded
1 cup freshly grated Grana Padano
1/4 cup chopped fresh Italian parsley
2 large eggs, beaten
Freshly ground black pepper
1 1/2 pounds ground turkey (93/7))
6 medium red, yellow or orange bell peppers
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.