Fortunately simple fortune cookies

So I have to admit that the best part of this activity was definitely writing the personalized fortunes that went inside the cookies!  So much fun! 

I did get a fortune cookie mix to which I only had to add water and margarine.  The real trick was getting the cookies bent into a fortune cookie shape while they were still hot.  The first batch of cookies were completely stuck to the pan because I used tinfoil to line the cookie tray instead of parchment paper... so silly.  I had to go out and buy parchment paper and do it again.  Thank goodness I only did one batch as practice.  I lost six cookies but I had enough batter to make about eight cookies. 

Then, to add some pizzazz and fun, after the cookies were folded and dried in little muffin tins (so they would keep their shape as they cooled), I melted baker's dipping chocolate so I could dunk the cookies and decorate them with sprinkles.  So pretty!!  They look professional!  This would be a nice gift for Valentine's Day or an anniversary.

With the remaining baker's choocolate, I dippied strawberries.  This are always a pretty, delicious, elegant touch to add romance to any event, even a regular week night dinner ;)

Barefoot Contessa's Lemon Fusilli

So, this recipe was really good and really easy for a week day dinner.  There seems to be a lot of lemon in the recipe and I guess there is, but the lemony taste is not overwhelming at all.  Also, this dish is really creamy and with the lemon, it is sort of a unique taste you don't get every day.  I also really liked the tomatoes (but I love tomatoes so I'm partial) and I almost didn't add the broccoli but I'm really glad I did because it tasted good with the cream.  I guess you could make this healthier by reducing the cream, but that doesn't sound like fun. 

Oh, one thing... I thought there was too much arugula.  Another thing - don't think she's kidding when she says to cook the pasta in the cream sauce til most of it is absorbed by the pasta... if not, well, I guess there is such a thing as too rich... and that's what will happen here. 

I'll include the recipe which I got online from Food Network (I know, I'm cheating on Cook's Illustrated, the purpose of the blog.... but I'm gonna mix it up a bit... take it out and chop it up .... that's a Royal Tenenbaum's reference that happens to be perfect for cooking). 

http://www.foodnetwork.com/recipes/ina-garten/lemon-fusilli-with-arugula-recipe/index.html:

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Searing Scallops

It might sound crazy but I have never seared scallops before.  I love them but I think something about scallops just made me think "restaurant."  Like I felt they would come with a label "Do Not Try This at Home."  Well, when I got to the seafood store, I realized that part of this reason I subconsciously was influenced not to make them is because they are pricey pricey.  I purchased eight of them anyway cause I was in the mood for seafood (rhyme sort of intended) and I figured I'd go for it.

Well this is super easy and next time I want to impress my honey with a romantic and elegant meal, this is what I'll do.  Searing was so easy.  First, I washed the scallops and dried them on paper towels.  I also removed the "foot" of each scallop.  The foot was nonexistent on some though because I think this seafood guy is top notch or something... things were on point. 

I then just seasoned the scallops with salt and pepper, heated butter in a pan and then added the scallops.  I waited a few minutes (I erred on the side of fewer minutes so as not to overcook) and then used tongs to turn them over.  Low and behold, there was that golden browned scallop look that, up until now, I have only seen at restaurants.  I was psycehd.  I waited two more minutes to sear the other side and then... poof, I was done. 

Instead of making a sauce or eating them just fresh from the pan, I baked some roughly chopped garlic and halved cherry tomatoes in the oven and then ate the scallops with this.  I love tomatoes like that so for me, it was great... and very filling cause I made a lot of tomatoes. 

I'll be searing scallops again and experimenting with different sauces, etc.