And - seared sea bass on cauliflower/yukon gold potato puree...with something called "gastrique" (simple syrup made w/
vinegar instead of water with golden raisins).
Poached egg on artichoke bottom w/porchini mushroom/white truffelcream sauce.
Scallops! Seared in shallots & olive oil.
In a crazy attempt to get inspired for cooking this weekend (when I could have easily relaxed, read, painted, etc.) I chose to browse epicurious.com and head to the Dekalb Farmers Market. Here's what I made. xo. Mom, I can't wait to cook for you!
Shaneen, your seared scallops look much better than my attempt last week...I couldn't get the seared look! They had been frozen and a lot of water came out of them...more "boiled scallops". Congrats on doing it right! (You used fresh scallops right?)
ReplyDeleteWOW! Your food looks beautiful and healthy and delicious.
ReplyDeleteI'll be happy to be your prep cook when I come and visit - it will be fun "playing" in the kitchen.
I can't wait to see what herbs you have started and where they will grow.
Still can't believe you had snow!
XOXO
mom