Winter Salad with Grapefruit and Seared Scallops

Winter Salad with Grapefruit and Seared Scallops (c)2013 La Domestique

I love a fresh start. A clean slate. A chance to begin anew. I don’t make resolutions for the New Year, but I do become quieter and more thoughtful. After all the holiday parties and visiting, it’s nice to retreat to my nest with the husband. I’ve been thinking a lot about where I’ve been and where I’m headed in the next year (haven’t we all?). 2012 was my first year earning an income as a freelance writer and photographer, and it’s been a tough (but rewarding) learning curve. I leapt before I looked most of the time, which made for many unique experiences that helped me grow quickly, maybe even too quickly. Because of this I can see I need to go back and attend to the details. I’ve got to slow down and focus on the quality of my work, rather than the quantity. That’s ok, though. I wake up with bright eyes and an open heart, because I still have SO MUCH TO LEARN. My thirst for life cannot be quenched.

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Cook in the Moment: Winter Grapefruit Salad with Citrus-Ginger Vinaigrette

Winter Grapefruit Salad with Citrus-Ginger Vinaigrette (c)2012 LaDomestique.com

Each week I contribute a column to the Whole Foods Market Cooking Boulder website expanding on one of the 10 Ways Tuesday ideas. Below is the original article from this week, my recipe for Winter Grapefruit Salad with Citrus-Ginger Vinaigrette.

During the dead of winter, citrus season brings a bit of sunshine into the kitchen. The ingredient of the week at La Domestique is grapefruit, a bitter-sweet offspring of the pomelo and sweet orange. Though there are many ways to enjoy grapefruit, it really shines in a winter salad. Most often you will find grapefruit paired with Haas avocado in a salad this time of year, but I’ve decided to go a different route with my recipe for Winter Grapefruit Salad with Citrus-Ginger Vinaigrette.

I’m craving fresh produce in the form of leafy, refreshing salads right now. Inspired by the chicories in season, I picked up a couple heads of Belgian endive. Their leaves, tightly closed like tulips, have a delicate flavor and firm texture. Red leaf lettuce provides a dramatic, dark background to the ruby red grapefruit segments. Balance is important in making a good salad. I like pickled hearts of palm for their subtle tang, pine nuts for crunch, and feta for its soft texture and salty bite. Pomegranates are still lingering at the market, and the seeds make for a celebratory garnish. Spicy ginger in my orange vinaigrette is a zippy partner to the tropical grapefruit. A touch of honey is the final note to balance the bitter flavors of grapefruit and winter greens. It’s a generous salad that makes for a healthy yet filling lunch.

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10 Ways Tuesday: Grapefruit

Cutting Grapefruit into Segments (c)2012 LaDomestique.com



It’s 10 Ways Tuesday and I’ve got creative ideas for cooking with grapefruit:



1.  Cocktail

Let’s start this list off with a cocktail, shall we? Grapefruit juice was made for cocktails- it’s not just sweet, but a fantastic combination of bitter, tart, and floral. According to Saveur, the Paloma is one of the most popular cocktails in Mexico. It’s a mixture of tequila, grapefruit juice, lime juice, and soda with a pinch of salt. I love bubbles so a sparkling wine, grapefruit juice, St. Germain (elderflower liqueur) cocktail would be my preference. In Canal House Cooking Volume 6 you’ll find several variations on the grapefruit cocktail, my favorite being the Italian Greyhound, a mixture of gin, grapefruit juice, and Campari.

2.  Broiled Grapefruit

Everyone’s doing it, so I had to put caramelized grapefruit on the list. As you can see over at Bon Appétit, Grapefruit Brûlée is as simple as slicing a grapefruit in half, sprinkling the cut sides liberally with brown sugar, and popping it under the broiler for a few minutes. Use the sweeter, ruby red grapefruit variety for best results. This is an old school brunch item treat, originally served with a maraschino cherry. For something unique, try Yotam Ottolenghi’s version with star anise.

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Ingredient of the Week: Grapefruit

Grapefruit (c)2012 LaDomestique.com

I spent last week in the desert, literally. The husband and I set off on a spontaneous trip to Arizona for some sun and a change of scenery. Having never visited the Grand Canyon state, I was in awe of the desert’s striking beauty. The sun rose and set, casting shadows over giant saguaro cactus and painting the desert shades of red and purple. Prickly cactus, short and tall, round and flat, jutted from the sandy soil. Succulents like aloe vera, reached towards me with long, spindly arms. We drove from Phoenix to Sedona to the Grand Canyon, stopping to take photos or sit quietly on the rocks. The wind whispered legacies of Native American tribes: Navajo, Hopi, Yavapai, Apache. Visiting the ruins, carved out of the cliffs, we wondered what became of these ancient people. Theirs was a time before written history, a time as old as Stonehenge.

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