Oaxaca Old-Fashioned

We've been traveling a lot these last few months. Each time I tell someone that we're going away again, I get the same response: "Another trip? You're really doing it up this winter." Yes, this was the plan a while ago, to get out of Boston as much as possible. After last winter, it seemed absolutely necessary that we spend some time in a warmer climate during the month of February. And then we were asked by Eric's mom if we'd like to take a trip to Mexico with them. They'd be renting a house in San Miguel de Allende, a city in central Mexico that's full of artists, music and American expats. How could we pass that up?

So, that's where we are. Chances are we're sipping on some tequila. Just a guess. I didn't want to leave you all out, though, so here is something I've been anxious to share with you fine folks for a while. I came across this wonderful agave-based drink a few months ago on The New York Times website and knew it would be my kind of cocktail. It's smooth and a touch smokey (from the mezcal) and pretty wonderful to sip on by a roaring fire. But I do need to bring something up. I realize that I did not serve this on the rocks and, well, to be honest, this was an accident (though I consider it to be happy one). I wasn't paying attention and I got caught up in the glassware I was using and forgot that oh, hey! this is supposed to be served on ice. I found this to be perfect just stirred and strained into a cocktail glass. I'm not sure how you feel, but I like my drinks sans rocks during the winter months. I want a drink that will make me feel all warm and fuzzy on the inside and that's exactly how I felt after just one of these. Of course, if you want the rocks, that'd be just fine and dandy.
 

Oaxaca Old-Fashioned

SourceThe New York Times

Yield 1 cocktail

Ingredients
1.5 ounces reposado tequila
.5 ounces mezcal
1 teaspoon agave nectar
1 dash angostura bitters
Orange peel

Directions

1. Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.

2. Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.

Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we might give the other one a tap on the shoulder and say "Hey, I love you." "Love you too." Done.

We do take the opportunity to cook up something a bit fancier than we'd normally prepare on a normal night and this often means scallops or lobster. There's usually Champagne, because we'll use any excuse to pick up a bottle. And then we sit back and binge on whatever TV show we're obsessed with. That's married life, right there. That's how we roll.

I'm excited to make these seared scallops again in a few weeks, mainly because Eric hasn't tried them yet. Each time I've made them, I've managed to cook and eat the whole plate before he gets home. Sorry, babe. You'll get a taste of these on the 14th. Promise. 

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Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

Yield Serves 4

Ingredients
For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
Salt
1 tablespoon butter
Garam masala

For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
Salt
2 tablespoons olive oil

For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Salt
Black pepper

Directions

1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.

3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

5. Dry the sea scallops with paper towels.  Season with salt and pepper.

6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.

7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

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Tom Kha Tofu (Thai Coconut Soup)

On Monday, we returned from a long weekend in Florida with my family. Yes, I know we were just in Hawaii (and there may be a trip coming up to Mexico. It's really rough). This was a mini-reunion. My parents, sister (and her family), my aunt, uncle and cousins all traveled to Captiva. Even with the so-so weather, we all had a great time. We spent our one perfect day lounging on the beach and by the pool (heated to a perfect 80 degrees). My nieces were big fans and spent hours splashing around in their swimmies. On Sunday, we went to Bowman's Beach in Sanibel for some shelling. Despite the clouds and wind, it was a fun (and very successful) experience and we came home with some gorgeous shells.

Exiting Logan Airport was a bit rough as I hadn't packed a jacket with me. I wrapped myself up in a scarf and ran to the car as fast as I could. While we were away, we got a couple inches of snow. Now, it's a little early to say, but the reports have been saying that we're going to get our first major snow storm of the season this weekend.  To prepare for the nasty weather, I'm making sure we have enough firewood and bourbon to keep us warm and cozy. A big pot of soup, like this hearty, vegan Tom Kha Tofu (a take on Tom Kha Gai, which has chicken in it instead of tofu) will do the trick as well.

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Tom Kha Tofu (Thai Coconut Soup with Tofu)

Yield Serves 4

Ingredients
2-14 oz can full-fat coconut milk
2 cups water
2 tablespoons grated ginger
1 garlic clove, minced
1 tablespoon red chili paste
1/2 large red onion, peeled and sliced lengthwise
1 red pepper, sliced lengthwise
1 lb shiitake mushrooms, rinsed, dried and sliced
1-14 oz container of firm tofu, drained and cubed
Cilantro
Lime
1 Thai chili pepper, seeds removed and sliced thinly
2 cups cooked white or brown rice

Directions
1. In a medium pot, add the coconut milk, water, ginger, garlic, Thai chili paste and red onion. Season to taste with salt. Bring to a low boil. After a few minutes, add the red pepper, shiitake mushrooms, and tofu.  Cook for another five minutes.

2. Spoon a 1/2 cup of rice into each bowl and ladle soup over it. Garnish with fresh cilantro and, if you want more spice, sliced Thai chili pepper. Serve with lime wedges.

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