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Recipes and Stories

16 March 2013: Scallops Diane

Scallops with Mushrooms and Scallions, or "Scallops Diane"

If you follow this essay series at all, you will have noticed that I rarely venture into the justly famous cookery of Creole and Cajun Louisiana. That’s mainly because, first of all, these cuisines are not directly a part of my own heritage, and secondly, they have more than enough champions on their own, both true Louisianans and posturing Creole/Cajun wannabes, to need any help from the likes of this old Cracker. Read More 

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1 March 2013: Scallops and Capellini

Jumbo sea scallops, pan-seared in clarified butter and nestled up to capellini simply sauced with butter, lemon juice, and scallions

Everyone should have such a dilemma: there was a large cache of lovely jumbo dry-packed sea scallops leftover from a class and no one else could use them. It was up to us to use them, and we were going to be out until late. I was not, however, about to let a luxury go to waste.

Besides, the lovely thing about scallops like that is that they take no time at all to cook. I walked into the kitchen at 7:45 and a sumptuous yet simple supper was ready by 8:30. Read More 

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