Lemon Garlic Scallops over Casarecce and Spinach

So I scored a bag of frozen sea scallops last time I went over to the parents’ house and have been meaning to try something nice with them. Nothing too overpowering, since scallops are so delicate to begin with, and nothing that would take too long to cook, since they can only be seared for a couple minutes on each side. I’d tried breading and baking scallops in the past with mixed results, so didn’t want to do anything experimental on such big, plump specimens. So off I went to my favorite database and popped in the ingredients “butter, scallops …

Continue reading

Lobster Mornay Sauce over Lemon Pepper Pappardelle

I picked up a packet of lemon pepper pappardelle pasta a couple weeks ago at Trader Joe’s, and have been looking for something to make with it. Lemon and pepper automatically suggest seafood or chicken, but I didn’t strike upon the exact one until I ended up with a bag of langostino tails this past weekend. At which point my shellfish obsession kicked in and I had to have a buttery lobster sauce to go with the lemony noodles. Hello, mornay. Adapted from the highly rated Allrecipes Lobster Mornay Sauce, with piccies because cream sauces can be tricksy like that.

Continue reading

Eat Azeroth: Baked Salmon

Okay, so being the World of Warcraft geek that I am, I got sorta excited when I saw there was a cooking column in the WoW Insider blog that shared real-life versions of game items. Items, like, say, Baked Salmon (skill level 275, uses Raw Whitescale Salmon and Soothing Spices). This glee turned to disappointment, however, when I found that the WI version of it was covered in dairy products (sigh. lactose) and needed wheat germ. Wheat germ WTF? So off I went to Allrecipes and dug up a more appropriate recipe for us — not only is it free of …

Continue reading

Southern California Cioppino

The very first time I encountered cioppino was at a high-end restaurant — the sort of place that was located on the top floor of a very tall building and frequented by people in evening wear headed to the opera — and it had soaring menu prices to match. Despite the dent left in my pocketbook, it became an instant addiction. I have since ordered it at several different restaurants with varying levels of affordability and quality, but it has never disappointed my seafood cravings. Like most people in recent times, however, we’ve started cutting back on eating out in …

Continue reading

The Gravlax Experiments.

As most of you may know, I’ve been visiting Finland twice a year for a while now. This has given me plenty of chances to sample Nordic cuisine and of the many things that I’ve become a fan of, their amazing gravlax selection (readily available in little plastic packets in the deli section) is definitely one of the biggest. The cured salmon they have out there is much closer to raw — smooth and buttery — than the stuff we manage to find here. Most of the lox we get here in SoCal is the smoked stuff, which is usually …

Continue reading

  • Subscribe to Blog