Why don’t you go watch the microwave instead?

Cooking is sort of like washing dishes, reading a book or taking a really long and hot bath. It’s therapeutic and very relaxing, at least for this lady it is.

Growing up, the aroma of a homemade concoction was always present in the house. My Dad would hole himself up in the kitchen with the local news station on in the other room. While he was focusing on some global policy and yelling his crazy antics at a blank screen, the sauces bubbled over. The top layer creating a tight film itching to be stirred.

I always wandered into the kitchen and it was almost as if he could smell the anticipation in stirring the ingredients and turn down the heat. Clear from the other room, he would shout over the broadcasters at me, “Don’t stir that, it needs to blend. Why don’t you go watch the meat thawing in the microwave instead?”

{Courtesy of Google}

A tyke can wish of TV on the micro right? Forget RHOOC episodes (which I totally missed, thank you BravoTV.com) The only thing that was interesting was a tray moving round and round.

But this is what I did while the sauces were bubbling over, meat browning and beginning to burn around the edges. I hunched over the counter, leaned my head against the warm front and began a young lifelong kitchen pursuit of radioactive exposure via the microwave.

To this day, I rarely use the micro and only have one because my mother came to visit and refused to use a stovetop to make oatmeal...The minute I moved out, I started collecting cookbooks. Started cooking crazy meals that take an entire day to prepare. All because the kitchen was now a place I could be in. Whether it be bite-sized or wide open. Friends, boyfriends and family have always and will always be welcome in my kitchen because it holds no secrets. It tells no lies.

And so from my kitchen to yours, here is a recipe that won’t make you or your loved ones stand in front of the micro waiting for something to thaw and most definitely won’t create a mess on the stovetop. A simple spring/summer dish that is dish delish.

{Courtesy of Volterra Restaurant, Seattle, WA}

Fennel Seasoned Prawns with Taggiasca Olive Relish

Ingredios (for 2 servings)
4 Jumbo Prawns, peeled and deveined
Fennel Seasoning-to taste
EVOO

For the salad
1/2c Fennel Bulb, cored and sliced very thin
½ c Orange segments
2Tbsp Orange Juice
1/4c Taggiasca Olives
1Tbsp EVOO
1Tbsp Champagne vinegar
Salt and pepper to taste (if you have truffle salt use this)
1c Baby Arugula
1Tbs Chives, freshly chopped
Directions

Preheat grill. Sprinkle liberally with Fennel seasoning and rub with EVOO. Grill until just cooked and serve atop the salad.
For the salad. Combine all ingredios for thet salad in a medium bowl and mix thoroughly. Place the salad on a plate and top with the prawns. Sprinkle with chives.
For an added kick, you can skewer together prawns and scallops.

Voila!