The Eyes of Silver Blue

Feasting for the Spirit (or, Food Part II)

By Silver Blue

• chicken
• food
• lemon curd
• Manchego cheese
• Photography
• Scallops
• shrimp

Welcome to the second session of… well, delectable delights from my kitchen to your screen. (If I’ve put the recipe over on The Wannabe Gourmet, I’ve linked to it.)

Let’s start with an appetizer, shall we? Mozzarella Caprese: Garden ripe tomatoes (none of those hothouse, flavourless ones, please), fresh mozzarella, basil, and Balsamic Vinegar, Olive Oil, and fresh ground black pepper. Plated, family style:

…and individually served with the oil, vinegar and pepper dressing.

Soup, anyone? Provided you can do coconut, and curry, here’s a Coconut Curry Soup with Butternut Squash, Shrimp, Scallops and baby Bok Choy:

There’s freshly chopped coriander (a/k/a cilantro) sprinkled atop this. It’s hard to describe the taste, as it’s made with Coconut Milk, Curry Paste, Fish Sauce, Chicken Stock, and the aforementioned veggies and proteins) A meal in it’s own right.

Next up, let’s have a Shrimp Sofrito, with tomatoes, peppers, red onions, and some awesome Manchego cheese (yes, the coriander/cilantro is present here as well):

Staying in the shrimp realm, take shrimp sauteed with minced garlic, add grilled asparagus and mini farfalle pasta, and you end up with:

There are scallions and cracked green pepper as well.

Maybe you’re in the mood for tuna, though. Sesame crusted tuna, served on a bed of brown rice with a side of Napa cabbage (cooked in a hot skillet with some chicken stock for flavour and to wilt it down) makes a great dinner as well!

Or, for the halibut (pun time, perhaps?), I have an herbed (dill) halibut fillet and oven roasted frites:

(Those are haricots (green beans) with minced shallot as the true veggie).

Chicken? LOL. I’ve got two non-seafood options for you there. The first, a chicken picatta:

The chicken breast is pounded thin, dusted with flour seasoned with salt and pepper, and sauteed quickly in a hot pan lightly filmed with olive oil. The pan is deglazed with lemon juice and capers, which are poured over the chicken and brown rice. Steamed broccoli rounds out the meal.

Or, maybe you’re in the mood for something a little more formal:

This chicken has been marinated in a dijon sauce, and is served alongside homemade sage dressing, and steamed veggies. Served with a sparkling white wine.

Finally, for dessert, we have lemon curd tartlettes with blackberries:

…which are simple in preparation, but intense in flavour.

Silver Blue, who is craving something extra tasty for dinner!