At the end of a ridiculously lovely day today (more about that next time), we ended up at the Irvington Farmers Market. I am a big advocate for local food and small farmers, etc. etc. and, yes, I know, they are more expensive than the A&P. But, hey, if we believe in something, we need to put our money where our mouth is. Remember those people who paid a ridiculous amount of money for a car phone 15 years ago. Well, I thank them for making their consumer investment so I can now get a free phone every year. If more people go to their farmers markets, the prices will go down. Supply and demand, baby. It's sexy.
But we all know I'm broke. Flat broke. Broker than broke.
But today I had some extra cash.
And here's my swag.
Gorgeous, isn't it. So dinner tonight was to die for.
The first market corn (at least for me) of the year. Actually, that's not true. We bought very young corn in June and it was pretty sweet for its age. Every few years, we have an amazing corn year and I think this is going to be one of them. This is five minute corn. Boiling water, a little salt and five minutes (use your timer kids) and out of the water. Fabulous. And I swear to you, this didn't need butter or salt and pepper. It was great as it was and thank God I had the common sense to make two ears.
See that pretty green tomato. Well it's gone. It doesn't exist any more. Because I ate it with a little sea salt, a little black pepper, a little olive oil and a tiny drizzle of the balsamic vinegar that I bought in Paris. I'm sorry you missed it. It was wonderful.
And that bag of scallops? Also gone. Gone, gone, gone. I finally learned how to sear the perfect scallop and you will be amazed at how easy it is. Put your black cast iron skillet over a medium flame. (We've had this conversation before. If you don't have a black cast iron skillet, get one NOW! You can get them anywhere and they are dead cheap. You'll thank me for this. I promise.) Now throw in about a tablespoon of olive oil. As soon as the oil starts to snap, pour off any excess so you just have a nice film on the pan. You've already had the sense to make sure your scallops are dry and that tough little muscle is removed so just pop them in the pan. Very lightly salt and pepper the top. (Be modest here). And set the kitchen timer for two minutes. When it rings, flip them. Set the timer for two minutes again.
Here's the part that makes them absolutely kick ass. When the timer rings for the second time, turn the flame off and set it for two minutes again and just leave the scallops in the pan. I swear to you, at this point, you will want to lick the pan. Don't do it. It's hot. It's cast iron. It's a bad, bad idea.
They will come out amazing every time. Beautifully seared on the outside and tender and sweet in the middle. (If you like your sear a little crisper, turn the heat up a smidge but keep the time the same. I promise. It's good.)
Tomorrow--roasting those beets and making salad with arugula, that gorgeous Chevre with horseradish, walnuts and dijon vinaigrette.
And more corn.
And more tomatoes.
And, did I mention, I have Rocky Road ice cream in the freezer.
But that's for later.