Dome

Crab and Brie Bake

May you have warm words on
a cold evening, a full moon on a
dark night and a smooth road
all the way to your door.

This gentle Irish prayer reflects my thoughts for those who were affected by the tsunami three years ago today. The enormity of the aftermath is still evident and lives of many were changed that day.

The anniversary happened to fall on Tuesday this year, my blog day. I went back to check my old post to see what I was feeling that day three years ago, more of the same feelings - sadness of course, powerlessness and fear…I pray that time is kind and people find hope and happiness even if it’s still in darkness.  My son and my husband (my son is in back wearing towel, my husband is next to him in dark shirt) traveled to Japan to volunteer for clean up efforts in 2011.

Oh hello there… I found Fillo sheets inside the freezer. It must be more than 6 months old. I think I had a plan for this but what was it? It’s time for plan B. I improvised one of the recipe in a ‘Award winning Fillo Recipes’ booklet.The recipe is simple however, fillo demands a most delicate touch which is not my strong suit.

Ingredients and Instruction for Crab and Brie Bake for 2-4 servings (Print recipe here)

 

• 1/2 cup crab meat

• 1 Tablespoon of fresh chives finely chopped
• 1-2 Tablespoons mayonnaise
• Lemon juice 1-2 teaspoons
• Cayenne pepper 1/8 teaspoon or more 
• Salt and pepper
• 8oz brie
• Fillo sheets or Puff pastry dough. Defrost over night in refrigerator
• Olive oil 1/4 cup or more or melted butter 
• 1 egg for egg wash

1. In a medium bowl, mix crab meat, chive, mayonnaise cayenne pepper and lemon juice. Salt and pepper to taste. Set aside.
   
2. Prepare fillo –Unfold and lay flat for sometime to get crease out. Brush 1/2 sheet with olive oil and fold in half. Repeat 8 more times. Prevent the fillo sheet from drying by covering with plastic wrap and a moist towel. Lay the prepared fillo sheets in a sunburst design.
3. Remove rind from top of brie and place on the center of the sunburst. Top with crab meat mixture. Press to make dome form.
4. Fold over fillo sheets over from top layer sheets and so on. Trim fillo if needed as you go.
   
5. Heat oven to 375F. Lay foil on the cooking sheet or just simply grease the baking tray. Place fillo wrapped crab and brie on top of it.
6. In a small bowl beat egg and 1 Tablespoon of water. Brush fillo with egg mixture. Bake for 15 minutes or until golden brown. Serve warm. Garnish with mixture of mayonnaise and wasabi paste if you like.

The accompanying warm soup was not really that complementary. Spinach soup is vegan, gluten free and has 8 servings of vegetables in it. Although the color is wonderful, It tasted like a warm spinach smoothie. Get me some ice cubes! A Happy St. Patrick's Day to you!

 

I didn’t notice last week but cherry blossom is already happening.

Have a blessed week!

Out to Sea

Seared Scallops with Almond Vinaigrette

Sorry Mr. Hitchcock, I was not thrilled with Vertigo (the sensation)…at all! I don’t know how but suddenly it is as if  I was taken to a small boat on rough seas and forced to stay there to experience endless seasickness. Any sudden movement of my head brought spinning of the room and dizziness that freaked me out. I desperately wish to get off the boat this instant.

My day was spent mostly lying on the bed with high volume of HGTV viewing and movie watching. The House Hunter is one of my favorites on HGTV. I will get upset if the buyer didn’t choose a house that I thought would be the best choice. What? I thought you wanted a house in the city, 40 minute drive to your work place on a good day is not short commute. Some couples rejected a house because the garage is upfront or they dislike the carpet but they choose the house near busy street. Hmmm…the carpet thing you could change easily but location isn’t.  You know that, right? A near retirement couple chose a luxurious condo over a house for amenities and view, but that condo fee is $1200 a month! Seriously? But seriously it’s your money, do whatever you want. I wish I have an extra $1200 a month to spend.

Movie watching is getting very easy – just by a push of remote button. The Japanese movie ‘Killer Bride’s Perfect Crime’ is a comedy with little bit of a musical - ok the musical part was too silly but strangely funny. ‘Castaway on the Moon’ is Korean movie. It’s a comedy version of ‘Castaway’. When the Wilson like object he talks with was hilarious. I fall asleep in other movies. The medicine the doctor prescribed for me makes me drowsy. Oh good, I’m already in bed!

My husband made this the other night. It was featured in Bon Appetite magazine. A few ingredients are missing from our pantry but he made some substitutions or just omitted it. It was quite simple,clean and delicious! Wow! It almost looks like in the magazine.

Ingredients

• 1/4 cup roasted almonds preferably Marcona
• 5 Tablespoons extra-virgin olive oil divided
• 1 Tablespoon white wine vinegar
• 1 Tablespoon chopped fresh chives
• Kosher salt, fresh ground pepper
• 8 Large sea scallops
• 1 Tablespoon unsalted butter
• 2 sprigs thyme
• 2 Tablespoon peach preserves*
• Fresh herbs, baby arugula or micro greens

*He knows that we don’t have peach preserves but only needs 2 Tablespoon so he peeled a peach (gift from friend, larger than Utah peaches probably from Hood River,Oregon) cut it small and with 4 Tablespoons of sugar and start cooking. Add 1 teaspoon lemon juice simmer to reduce to half the volume. Puree in food processer for smooth texture. He thinks apricot preserve would be good alternate.

1. Finley chop almonds into small pieces but not into a powder. Mix almonds and 4 Tablespoon oil in a medium bowl.
2. Wisk in 1 Tablespoon vinegar and chives. Season with salt and pepper,set it aside.
3. Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat.
4. Season scallop with salt and pepper then add to the skillet. Cook until golden on one side.
5. Add butter to the pan and turn over. Cook, frequently tilting skillet and spooning butter over, until deep golden color and caramelized.
6. Stir preserves and 1/2 Tablespoon water in a small bowl to loosen.
7. Plate by smearing 1 Tablespoon of preserve mixture. Top with scallops. Drizzle some vinaigrette over, garnish with arugula or other greens.

 

Friends brought me a meal yesterday because my husband was at a dinner meeting. It was wonderful. I am grateful for their kindness.

Another friend dropped off cookies and crackers.

2 weeks ago- before I got sick, my husband and I were weeding in our garden when I came across this huge dandelion.

We visited a nursery the same afternoon. All roses were 60% off!  I loved this rose. It is called ‘Fiesta’. Ole!

Thank you for your phone calls, emails and visits. I think that my ocean voyage is drawing to an end. I hope so.