Diver Scallops with Polenta, Zucchini, Radish, and Chive Blossom

INGREDIENTS (serves two):

1 12 ounce bottle Green Flash Rayon Vert

four large diver scallops
1 tsp ground coriander
four thick slices of cooked polenta (solid leftover polenta from home or the pre-made; we used organic Food Merchants brand)
one medium zucchini, sliced in rounds
1 cup of thinly sliced red radish
4 garlic cloves, sliced very thin
4 ounces of butter, divided
about 1/2 cup of minced roasted bell pepper (we used a nice jarred variety)
a baby fennel frond, pulled into about ten small pieces
2 purple chive blossoms, buds separated
salt and fresh black pepper

8 ounces arugula leaves
2/3 cup extra virgin olive oil
dash of salt
pinch of sugar

1)  Combine the arugula leaves, olive oil, salt, and sugar in a food processor and puree.  Strain the liquid into a squeeze bottle or other receptacle of choice and discard the solids.  Set arugula oil aside.
2)  Season the scallops on the bottom and top with salt, pepper, and coriander.
3)  Divide the butter in half and heat until foam subsides in two heavy skillets (we used cast irons). 
4)  Saute the zucchini in one skillet and the radish and garlic in the other over medium heat, well seasoned with salt and pepper.  When cooked through, about 5 minutes, transfer the zucchini to your serving plates and sprinkle the radish and garlic over it.
5)  Garnish the vegetables with about five fennel fronds per plate.
6)  Add oil or more butter to your skillets if necessary and bring back to medium high heat.  In one skillet, sear the polenta on both sides until nicely browned.  In the other, cook the sea scallops, turning to sear on both sides as well.  This should take about 4 minutes per side for the shellfish, supposing you have jumbo scallops.
7)  Layer two polenta rounds on each plate over the zucchini, radish, and fresh fennel.
8)  Place sea scallops on tops of polenta rounds.
9)  Garnish scallops with minced red bell pepper and chive blossoms.
10)  Drizzle arugula oil around the perimeter of both plates.
11)  Open Green Flash Rayon Vert.  Enjoy together.

THE BEER:

According to Green Flash, a fabulous brewing company located in the heady beer mecca of San Diego, California, the Rayon Vert would have been their flagship brew had they accidentally conceived the brewery in Belgium instead of the United States.  That's a fine endorsement, and the beer stands up to the praise.  Its pours with a rabidly enthusiastic Belgian-style head, softly foamy and frothy and lingering, with a hazy orange color below.  Due to the use of Belgian yeast, there's a touch of medicinal funk on the nose along with the piney hop aroma.  Sip this beer gently as you fork into your sea scallops and you will not be sorry, we found.  The sweetness of the scallop was brightened by the round, subtle citrus of the Rayon Vert, and its dry earthiness really complemented the buttery veg and polenta.  All in all a splendid pairing, and one hell of a fine lunch.

(A word about Green Flash--they're a small company who make killer beer and partner with local charities who request donations.  In other words, they're good people.  So drink their beer.  It'll make your heart strong.)

THE TOUR:

I went on my first book tour!

(Takes moment to scream HEAVENLYGODHEAVENLYGODHEAVENLYGOD a la Eddie Murphy crossing the freeway in Bowfinger.)

It was awesome.  I learned a great deal, and went to three cities total--the Poisoned Pen in Scottsdale, AZ; Murder by the Book in Houston, TX; and Once Upon a Crime in Minneapolis, MN.  Here are a few of the things I learned, in no particular order.

--I already figured I was incredibly lucky to be sent on a small tour by Amy Einhorn/Putnam/Penguin, but if I even contemplate guesstimating the travel expenses, my brain freezes like a laptop with three anti-virus programs and steam emanates from my eyebrows.  I am a duck who fell out of the lucky tree and hit every branch on the way down.
--Everything authors say about book tours is true.
--That is, they largely consist of being alone in airports.  This aspect is ameliorated by the fact that I visited not one, not two, but SIX airport bookstores and signed their copies of The Gods of Gotham as a cure for my own boredom.
--I have a tumblr and can look at pretty dresses and BBC Sherlock screencaps too, which is remarkably...time consuming.
--Also, being alone in a hotel room is exotic on the first night, still rather glamorous the second, and by the third, you are watching all three Matrix films in a row and conducting this conversation with yourself:

ME:  The third Matrix movie can't have been as bad as I remember.  I must have had unreasonable expectations.
ME:  No, I remember it was bad.  But true, I could have been in a foul mood that day and just hated on everything.
ME:  See how much fun the second one still is?
ME:  You're right.
ME:  The third Matrix movie is about to be awesome.
ME:  Sit back and prepare to enjoy it like a kid at a carnival.
ME:  You're so open minded.
ME:  This is going to be deeply satisfying Hollywood entertainment.
ME:  WHAT THE ACTUAL F***, third Matrix movie...?
ME:  OK, that effect was kind of cool.
ME:  Was this movie written by monkeys?
ME:  No.  Monkeys give every indication of experiencing emotions.  This movie was written by a spinning Wheel-of-Fortune type line generating device.
ME:  Keanu Reeves, blink like that one more time and I will--
ME:   How many Agent Smiths do we really need, people?  When we know Neo will kick their asses regardless of exact number?
ME:  No.
ME:  NO.  
ME:  So that's your explanation for everything?  That seemed like a good way to end...
ME:  All expenses are presumably paid by Penguin.  Let's set the TV on fire.

--It is possible to be nervous about giving the same speech you have now given four times successfully.  Trust me.
--"Media escorts" are wonderful people who schlep authors out of airports and to multiple book stores for signings.  They are very charming and dislike that the word "escort" connotes "sex worker."  However, in fairness, upon meeting them, one does not assume them to be in the pornography industry, because they do not have Tom Selleck moustaches.
--Planes come automatically equipped with screaming children.

--The Rat Pack was into some crazy shit when it came to hotels.  Look at this.  There's a bathtub in the middle of the room.  A damn BATHTUB.  Is this in case you're in danger of losing your way to and from the bathtub if there are opaque wall-like barriers separating it from the bed?  (Note: it was most relaxing, and it's fun to channel surf while bathing, for the record.)
--The Valley Ho Hotel is the best hotel EVER.  I'm not telling you the price of their happy hour drinks, you'll all move to Scottsdale.  Also...just look at that bathtub, people.
--Booksellers are very kind, intelligent, generous people and I heart them.  All of them were so kind to me, and they had piles and piles of my novel.  It rocked.
--Houston is way, way cooler than I ever expected or even ruminated upon.
--People in Minneapolis are crazy into arts and books.  I enjoy this about them.
--If you throw a pebble in a big city after having advertized your event on Facebook, you'll probably hit an affable Sherlockian.

It was a great time.  There's no place like home and I ate too much hotel bacon, but so goes the natural course of things.  If anyone ever asks me to go on a tour again, I will be delighted and grateful.  Also, my suitcase will be much lighter--after tweeting that I carry far too many books with me due to reading quickly on planes, a Sherlockian from Canada took it upon himself instantly to mail me his old Kindle.  Because, of course you would do that. And pay foreign postage to do so.  It arrived this afternoon.

I mean, I ask you...are people lovely, or are people lovely?

Honey-Chili Glazed Copper River Salmon with Oyster Sauce Slaw and Herb Potatoes

INGREDIENTS (serves 4):

(for the salmon)

1 large (we used a 2-pound) fillet of wild Copper River salmon, cut into single portion-sized steaks, skin on
3 tbsp. butter
2 tbsp naam prik pow (Thai red chili sauce)
3 tbsp. honey
4 tbsp. (about 5 sprigs) minced fresh tarragon
Salt and black pepper

1) Pre-heat oven with a rack in the middle to 375 degrees. Melt the butter in a small saucepan and whisk in the chili sauce and honey over medium heat. When the sauce thickens slightly and all the ingredients are incorporated, about 4 minutes later, remove from burner.
2) Set the salmon steaks skin-side down on a oiled, foil-wrapped cookie sheet. Brush half the glaze onto the top of the steaks, sprinkling liberally with the tarragon. Season.
3) Place the cookie sheet in the oven and bake for 4 minutes. After 4 minutes, pull steaks out and brush the remaining half of the glaze over the tops. Return to oven for another 4 minutes.
4) After approximately 8 minutes total cooking time--10 for very thick steaks--remove from oven when just barely cooked through.

(for the oyster sauce slaw)

1/2 pound shaved bicolor cabbage (use one color if you prefer either all red or all green)
1 tbsp. sesame oil
1 tsp. soy sauce
1 tbsp good-quality oyster sauce
1 tsp. rice wine vinegar
1/3 cup minced chives
1 tsp. flax seeds
Salt and pepper to taste

1) Whisk all the ingredients except the cabbage, chives, and flax seeds in a small bowl, or shake in a jar. Adjust seasoning to taste.
2) Sprinkle chives and flax seeds over the shredded cabbage and then drizzle dressing over all. Toss and serve.

(for the potatoes)

1/2 pound baby red potatoes, well scrubbed
1 cup flat-leaf Italian parsley leaves, minced
1 tbsp. toasted black cumin seeds
1 clove garlic, minced or pressed
2 tbsp. extra virgin olive oil
1 tbsp. whole-grain Dijon mustard
1 tsp. rice, herb, or cider vinegar (depending on preference)
Salt and fresh cracked black pepper

1) Steam the potatoes until tender. Cut them in halves.
2) Whisk the remaining ingredients very briskly, or shake them in a salad dressing shaker or lidded jar.
3) Dress the potatoes, coating them well. Adjust salt and pepper to taste.

(for the beer)
1 bottle Hoegaarden witbeer

1) Open Hoegaarden
2) Enjoy together

THE BEER:
Most folk are already pretty well versed in the most famous of the Belgian styles, but Hoegaarden deserves a shout-out nevertheless. It's not only a great summer beer and a lovely beer with fish, it's also the most balanced and tasty of all the witbeer styles we've tried. In addition to the water, yeast, wheat, and hops, that all beers contain (one hopes) witbeers add spices--in general, coriander and dried Curacao orange peel, but occasionally other notes as well. The problem with the style as a rule is that when it's done wrong, the brew can get a touch soapy, which is rather unpleasant. Hoegaarden, however, avoid such pitfalls and just tastes like an unfiltered summer's day in Europe. Enjoy it with salmon!

Breakfast Strata with Beet Greens and Gruyere

INGREDIENTS:

1/2 your leftover day-old French baguette, cut into 16 1/2-inch rounds
3 tbsp. olive oil
1 3/4 cups half-and-half
6 large eggs
leafy greens from 3 large beets, washed thoroughly and chopped, stems removed
1 onion, minced
5 cloves garlic, minced or pressed
6 oz. (2 cups) grated Gruyere cheese
2 oz. grated Parmesan
2 tbsp Dijon mustard
1 tbsp brandy (optional)
---------------------------------
1 bottle Maredsous 10 Tripel from Brouwerij Duvel Moortgat NV

1) Heat the oven to 225 and bake bread slices in a single layer until completely dry and crisp, about 40 minutes, flipping them midway through baking time. Don't skip this step--it's vital to the texture.
2) Heat 2 tbsp. of the oil in a skillet and saute the onion and garlic until translucent.
3) Add chopped beet greens, season, and cook until just wilted, about 2-3 minutes. Place greens in a small mixing bowl when finished cooking and set aside. Some water will likely accumulate in the bowl--drain this, pressing greens with a spoon or spatula.
4) Oil the inside of a casserole dish with remaining olive oil.
5) Arrange half the bread slices in a single layer. Cover with half the beet greens, then half the cheese. Repeat with remaining bread, greens, and cheese.
6) Whisk eggs in a bowl; then incorporate 1 tsp. salt, pepper to taste, Dijon mustard, half-and-half, and the brandy if desired. Pour egg mixture evenly over bread layers, cover with plastic wrap, and leave in the fridge overnight weighted down with a box of sugar, bag of flour, heavy plate, etc. Don't skip this step either.
7) In the morning, let the dish stand at room temperature for at least half an hour, while heating the oven to 325 degrees. Sprinkle the Parmesan over the top, then bake strata until puffed and golden, 50-55 minutes. Cool 5 minutes.
8) Open bottle of Maredsous 10.
9) Enjoy together.

THE BEER:
One of Gabe's favorite beers, and one of mine as well, we got turned on to this sucker when I worked at the glorious Markt restaurant, which served (and still does today) only Belgian imports. What a great beer this is, and if you're having a festive brunch (I firmly believe that stratas require the presence of houseguests), what could be better than drinking a delicious, yeasty, pear-and-passion fruit nosed, 10% alcohol brew? Maredsous 10 is a little bit lighter in viscosity than you get from many other Belgian tripel styles, and a few people tend to take exception to this, but I think it's an asset. You get some caramel in the mouthfeel, but the alcohol is never present and it doesn't veer (as a few of these do) toward wondering after a sip whether you'll ever taste anything else again.

THE GLORY OF STRATAS:
So long as you follow the directions for the custard, which is based on a template from Cook's Illustrated (www.cooksillustrated.com), you can put literally anything you want in a strata. Cheddar. Asparagus. Ham. Shrimp. Smoked salmon. Red bell pepper. Herbs. Sausage. Snausage. Velveeta. Leftover roasted veggies. Pesto. Shrooms. Marijuana. Sky's the limit, kids.

THE HOUSEGUESTS:
Look who was here when we made strata! Josh and Brian! Hooray! We wandered around Christmas shopping and ate many, many Corner Bistro Burgers (pictured--finest burger in NYC, in our opinion), and sang songs with the hilarious piano player at one of the last, best, and oldest piano bars in the Village (Duplex), and generally made merry. Can't wait to visit them in Seattle, and cruise Pike's Place grabbing fresh things for Josh to cook for us.