JAMIE'S SCALLOPS

SEARED SCALLOPS WITH CRISPY PROSCIUTTO, ROASTED TOMATOES AND SMASHED BEANS.  Have done this many times, I think Charlotte originally told me about this recipe, it is easy, quick and delicious, what else is there?! Didn't fuss too much with the presentation of the Arugula this time, as you can see, regretting that right now.
Couple of notes:
I always make the beans first, while the oven is warming and then reheat just before serving, otherwise there is too much to do all at once.
Don't know if all my friends are bigger eaters than the rest of the world but I always do 2 cans of beans to serve 4 people and never have any left over!
I have started to roast the prosciutto in little piles rather than slices, you can sort of see in the pic, I find the slices get crispy too quickly.
Not sure I have ever remembered to buy a red chili when shopping for this dish, a dash of red pepper flakes works just as well.
Have done it with largish cherry tomatoes, also looks good!
It really needs that extra slug of good oil just before serving, enjoy.

VEGETARIAN VALENTINE!

Tiffany and Noah came for dinner last night. It was a multi celebration, both their birthdays were in January and mine was a few days ago, what to cook??
I got a Kitchenaid standing mixer for my birthday, long overdue, in fact most of my 'cooky' friends can't believe I have not had one for years! My wonderful husband added Thomas Keller's 'Ad Hoc at home' to the birthday gift so I had to find something to use both of my new toys, and of course satisfy vegetarians and carnivores.
Leek Bread Pudding served with Slow Roasted Tomatoes was the answer.  Here is the tomato recipe as I cannot find link and it was pretty easy:

• 12 plum tomatoes
• few sprigs thyme
• Half cup extra virgin olive oil
• Salt & pepper

Heat oven to 200 degrees F.  Line baking tray with foil.  Skin tomatoes (he suggests coring then making a long cross on other end, worked really well) by plunging into boiling water; as soon as you see peel coming away put them into water bath to prevent cooking and cool enough to handle and peel.  Cut in half length ways. Put cut side up onto tray, drizzle oil over them, making sure oil goes into crevices in tomoatoes; scatter thyme and season.  Bake for 5 - 6 hours depending on size.  My tomatoes were pretty large so I did them for 6 hours and honestly, although they were delicious I think they might even have improved with more time.  Do not be tempted to over-season, the long cooking time concentrates the flavours. These will complement all kinds of dishes, we are planning to use the leftovers with some steal tonight.
The Leek bread pudding was absolutely delicious.  I could not find brioche or a pullman loaf the recipe called for, so used challah, which I have used before in bread pudding.  It was very light and pretty rich.  Only thing I would say is that, next time, I would prefer this as a smaller part of the meal rather than the star.  I also thought there could have been more leeks, recipe called for 2 cups, I would try 3 next time. And the last thing is that it is difficult to distribute the leeks evenly when you mix with the bread as per the recipe. I will add the leeks when you do the layers with the bread and cheese next time, I think, put a layer of leeks under the cheese.
I added some roasted vegetables and chicken thighs to the menu.  More of that in next post!

BY POPULAR DEMAND

TOMATO & MOZZARELLA TART

As heading suggests this is an old favourite, and it seems I have a couple of followers as I have had a few requests for this recipe. It is so easy and always impresses, depending on your crowd you can cut into small or larger squares.

Thanks to Cooks Illustrated for the recipe. Please let me know if the link works and you can read it! When you first get to it the image looks small but you can click on it to enlarge.

This time I made it with all red tomatoes but it looks great if you use a mixture of red and yellow and alternate the colours in rows.

In case it is not obvious, you can click on title for link!