Last week, we filmed an episode of the cooking show.
All of the recipes we prepared were inspired by our local Farmers Market.
My friend Amy cooked with me.
Gayle and Sheila watched from the sidelines, and provided lots of light moments off-camera.
Like when they discussed the short-shorts that Amy's husband wore in the early 80's. Or when they pondered hot flashes.
When we went outside to grill the zucchini and summer squash, it started to rain, so Gayle and Sheila bailed on us and ran inside.
But then they provided lots of moral support by telling us that our now-wet hair looked fabulous on the camera monitor.
They were so sincere, I actually believed them. I just adore my sweet, supportive friends.
While it rained, Amy and I cooked up a storm of our own!
The aforementioned Grilled Zucchini & Summer Squash.
There is no link to take you to a recipe, but it's so simple--here you go:
-Lop off the ends of four 6-inch zucchini/summer squash, and slice them lengthwise. You should get 4 slices from each, aim for slices at least 1/4" but no more than 1/2" thick.
-In a medium bowl, whisk together 1/4 cup EACH of balsamic vinegar and olive oil, with 1/2 teaspoon garlic powder and a pinch of salt and pepper.
-Add the slices of zucchini and summer squash, and toss to coat.
-Grill on MEDIUM/HIGH, 2-3 minutes each side, just long enough to get great color and grill marks. The squash should start to soften, yet still hold its shape.
Seared Sea Scallops with Sweet Vermouth
Another recipe without a link. I'll get it up soon, with the step-by-step. Until then:
- 1 lb large sea scallops
- olive oil, for drizzling
- salt & pepper, to taste
- 1 large shallot, minced
- 3 cloves garlic, crushed
- 1/2 cup sweet vermouth
- 2 tablespoons butter
-Dry the scallops. Drizzle lightly with olive oil, add salt and pepper and stir to coat with the oil.
-Heat a skillet on high heat. Add just enough olive oil to coat the bottom of the pan. Sear the scallops until they are caramelized, about 2 or 3 minutes per side.
-Remove the scallops from the pan and cover with foil to keep warm.
-Add a tablespoon of olive oil to the same pan, and reduce the heat to medium. Add the shallots and crush the garlic directly into the pan. Cook for a minute or two, stirring, until the garlic and shallots are translucent and soft. Add the vermouth and let it reduce by about half. Remove the skillet from the heat and stir in the butter to finish. Serve the sauce with the scallops.
The link will take you to "Berries with Creamy Custard." You can use any type of berries that you like.
Make this. You must!
After we were finished filming the show, we all sat down to eat. There was lots of laughter and conversation...until we got to these berries. Then we ate in silence. Maybe there was an occasional "mmmm." It's strawberry season locally-- and these strawberries were out of this world!