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Eucalyptus Pesto with Scallops

Eucalyptus Pesto with Scallops


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A pesto sauce that uses eucalyptus for flavor. Don't eat the leaves, cook sparingly with the oil, & don't serve to children under 6.MORE+LESS-

1

pound whole wheat pasta

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  • 1

    Place the eucalyptus into hot olive oil and let it sit for about 45 minutes, stirring occasionally. Strain the leaves and branches out with a mesh strainer and reserve the oil. Be sure to press on the leaves and branches to harvest as much oil and flavor as possible.

  • 2

    In a food processor, blend the cheese, garlic, spinach, and walnuts. Slowly add in the oil while the machine is running.

  • 3

    Cook the pasta. When it is ready, strain, reserving about a half cup of the pasta water. Immediately mix the pasta and water with the pesto.

  • 4

    Sear the scallops on both sides.

  • 5

    Put the pasta on a plate to serve and top with scallops.

No nutrition information available for this recipe


To market: garlic scapes

Garlic scapes – I didn’t even know what these were till a few weeks ago, when our farmers market manager suggested I use them to make a pesto sauce. Still flush with success over my delicious roasted beet salad I agreed to give them a try………

So what ARE garlic scapes? They are the green “shoots” that poke through the top of the bulb as the garlic develops. They need to be removed for the garlic to properly mature, and are often thrown away. This is a shame because they have a lighter, more delicate garlic flavor than the cloves. They are best used raw, and need no additional prep beyond just chopping them up. They can be folded into scrambled eggs, stirred into rice, or sprinkled over chicken salad as a garnish. Or, you can make a colorful and tasty pesto to stir into pasta, spread on a slice of crusty bread to serve with wine, or spoon over some fresh fish.

This pesto recipe is easy and delicious and freezes well – as scapes have a very short window of availability, try to find some at your local farmers market soon!

10-12 garlic scapes, finely chopped
1/3 c. finely grated Parmesan
1/3 c. slivered almonds, lightly toasted
1/2 c. olive oil
sea salt
fluke fillets (about 6-8 oz. per person), or any other mild fish – scallops would be great here too

Blend the scapes, cheese and half the olive oil in a food processor. Add the remainder of the oil and, if you want, more cheese. Check the texture and add a little more oil if you want a thinner consistency. Season with salt.

Arrange fillets in a glass baking dish in a single layer. Drizzle with a little oil and season with salt and pepper. Bake till cooked through and no longer translucent, about 6-8 minutes (depending on the thickness of the fish).

Spoon a little of the pesto over the fish and serve with a slice of focaccia and a side salad of sliced tomatoes scattered with some sea salt, chopped basil and a drizzle of best quality extra virgin olive oil.


ASPARAGUS AND GOAT CHEESE GALETTE

Wine Pairing

2016 Sauvignon Blanc, Brandborg Vineyard and Winery

The gold awarded to this wine is also reflected in its color of sheaves of wheat with an herbaceousness balanced by hints of tropical fruit.

Ingredients

1⁄4 C Parmesan cheese, grated

2 Leeks, thinly sliced (white only)

1 Sheet puff pastry, thawed

Preheat oven to 400 degrees Fahrenheit

In a shallow pan bring water to a simmering boil. Blanch asparagus for 1 minute and remove from simmering water place in ice bath to stop cooking. Asparagus should look bright green and be tender. Drain and pat dry. Brush with olive oil. Season with salt and pepper.

Mix together cream cheese, goat cheese, lemon zest and pesto.

Roll out puff pastry sheet to a 10x16 inch rectangle. Roll edges to create a border. Place on parchment paper-lined baking sheet. Pock pastry with a fork and bake for 10 minutes until golden brown. Remove from oven. Cool slightly.

Spread goat-and-cream-cheese mixture onto pastry sheet. Arrange asparagus on top of cheese. Return to oven.

Continue baking for another 15 minutes.

While galette continues to bake, caramelize thinly sliced leeks in olive oil. Garnish individual portions of galette with the leeks.


Eucalyptus Pesto with Scallops - Recipes

  • Prep Time: 15 minutes
  • Cook Time: 5-10 minutes
  • Serving: Serves 04-06

Your Daily Greens Pesto Pasta

Another meal in under 30 minutes that has been shared with us by Alyce Alexandra (alycealexandra.com). 25 minutes is all it takes to have this healthy pesto pasta whipped up and on the table. With so many delicious greens, this is one recipe that will leave you feeling the better just for eating it!

Recipe Tester Feedback: “This was a winner dinner in our house, even with Mr. 5 who has a serious aversion to all green foods. He loved it so much that he had seconds AND added two heaped spoonfuls of pesto onto his pasta (I had kept his pasta and pesto separate to avoid dinner meltdowns)." - Claire

No: Dairy / Egg
Contains: Gluten / Nuts
*Variations: Can be made without Gluten

Preparation Time 15 minutes
Cooking Time 5-10 minutes
Serves 5
Can be frozen


WINE LIST

Cabernet Franc 2017 - $34 - The hot dry summer of 2016 has produced this spectacular vintage with incredible depth of flavor. Don't miss it!

Merlot 2017 - $32 - Opulent & rich, Bordeaux style Classic black-fruit, with spice and supple round soft textures. Subtle chocolate and eucalyptus bathe the palate.

Pinot Grigio 2019 - $25 - This wine has remarkable viscosity for Pinot Gris. Our estate-grown Pinot Grigio screams of its Alsatian heritage. The creamy richness is complemented by bright acidity and passion fruit.

Black Feather Chardonnay 2018- $27 - Bright, citrus and melon finish, delicious.

Sunrise Blush 2019 - $21 - Perfect for enjoying anytime, this peach-colored wine sparkles brightly in the glass. The nose is enticing, with notes of pink grapefruit and citrus.

Riesling 2019 - $30 - Our 2019 Riesling exhibits harmonious aromas of Asian pear, apple and quince.

Equinox- $25 is a bright Dry Rose made with free run juice from Cabernet Franc and Sangiovese grapes. Dry with a hint of strawberry and peach.


Eucalyptus Pesto with Scallops - Recipes

  • Prep Time: 15 minutes
  • Cook Time: 5-10 minutes
  • Serving: Serves 04-06

Your Daily Greens Pesto Pasta

Another meal in under 30 minutes that has been shared with us by Alyce Alexandra (alycealexandra.com). 25 minutes is all it takes to have this healthy pesto pasta whipped up and on the table. With so many delicious greens, this is one recipe that will leave you feeling the better just for eating it!

Recipe Tester Feedback: “This was a winner dinner in our house, even with Mr. 5 who has a serious aversion to all green foods. He loved it so much that he had seconds AND added two heaped spoonfuls of pesto onto his pasta (I had kept his pasta and pesto separate to avoid dinner meltdowns)." - Claire

No: Dairy / Egg
Contains: Gluten / Nuts
*Variations: Can be made without Gluten

Preparation Time 15 minutes
Cooking Time 5-10 minutes
Serves 5
Can be frozen


Expectation Vs. Reality

As the old saying goes, many ways lead to Rome, which means that there is never just one way to achieve something. Therefore, be passionate to explore and experiment a little while cooking to learn about all those different herbs and their effects on your meals.

In addition to trying out new variations, you can also join a cooking class where you learn more about ingredients and can get inspired about how to combine them,

Sage has its unique taste but can also easily be substituted. Depending on what you are cooking, there are some herbs that are more suitable than others. However, in the end, it is important that you like it and if you have already started cooking, you anyway have to live with what you had.

Let me know which herb is your favorite substitute, and drop the other readers and me a comment. Good Luck!


Eucalyptus Pesto with Scallops - Recipes

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Serving: Serves 04-06

Celery Pesto Chicken

This delicious dinner has been shared with us by Rona Jongebreur from Domestic Diva Unleashed. It's great for an easy yet filling dinner when you are on the road, needing only a few ingredients. Feeling organised? Marinate and freeze the chicken ahead of time, then steam the defrosted chicken from Step 2 onwards when you are ready to eat.

Recipe Tester Feedback: "We've never tasted celery pesto before, but this dinner got a big thumbs up. The chicken was very soft from steaming and it was easy to prepare too." - Anita

No: Gluten / Egg
Contains: Dairy / Nuts
*Variations: Can be made without Dairy

Preparation Time 30 minutes
Cooking Time 30 minutes
Serves 4-6
Can be frozen


Eucalyptus Pesto with Scallops - Recipes

We ad a great birthday dinner at eucalyptus and we warmly recommend. We had stuffed figs, macaroons with liver, amazing duck, just to mention a few. The chef came to our table and talked about the restaurant and of his life. We lived it, it was like judging at master chef!

981 - 985 of 2,043 reviews

We had a wonderfull dinner at the Eucalyptus. We chose different starters and all raw dishes (ceviche and tartar) were more than excellent. Moshe (the chef) is focused on bringing herbs flavor with his dishes and has received a lot of recognition from world's masters. Well deserved recognition as we had to reorder one of the starter right away because we loved it. (Ceviche)

Great food served inside a charming middle eastern environment.
Effective and freindly service, the chief comes also to each table for a little discussion, not really common in Jerusalem which adds to the sentiment of excellence.
One the best in Jerusalem

Tasty , chef is warm, good food, lots of Mediterranean flavors. Tasty, noisy, good fish, good desserts nice wine list

The restaurant is located right across the road from the old city, but hidden down some stairs so it feels very private. There is outdoor and indoor seating, and the place is extremely pretty with great lighting. Service was charming and knowledgeable. We had an adorable server named Noa. I had the Muscovy duck with mashed potatoes with a fabulous sauce. My husband had the maklubah, chicken with rice with almond yogurt and another sauce. They were both delectable. They also serve a focaccia bread with aioli, pesto, and a 3rd dipping sauce. If we were to go back, we would get the tasting menu. Everything looked so wonderful.


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Comments:

  1. Fatin

    Now everything has become clear, many thanks for the explanation.

  2. Mushura

    I'm sorry, of course, but this doesn't suit me. There are other options?

  3. Zeeman

    Congratulations, this brilliant idea just engraved

  4. Prior

    the Magnificent idea

  5. Windgate

    I absolutely agree with you. I think this is a great idea.



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