Tonight, dinner was a snap, Pasta with Scallops and Lemon (Sunset, May 2004). Just a few ingredients - scallops, penne pasta, lemon, onions, garlic, and basil. It was so simple and yet the flavors worked so well together. Either scallops live beneath lemon trees or lemons grow at the bottom of the sea. (Just kidding, it's the excellent Kendall Jackson chardonnay typing). The one issue I had was with the article. In introducing the recipe, Sunset said that one night when the cupboards were bare, Jane Doe (I can't remember her name) only had scallops and lemon on hand and, voila, a great weeknight meal was born. Who the hell has scallops just lying around? Seafood goes bad!!! It's something that you get when you have a plan!!! Either Jane Doe's lying about the origins of the recipe or she wastes a hell of a lot of seafood. Anyway, good recipe. Watched I, Robot with dinner. I was impressed - Will Smith wasn't as suave as he usually is and yet he still pulled it off.
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2 comments:
I'll have to bring you some fresh scallops from the tidepools. I still bummed that I stored the coke-can-sized mussels poorly.
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I'm getting very into the idea of peasant cuisine: simple recipes using ingredients that I harvest myself ... fish, crab, shellfish, foraged mushrooms, vegetables from a home garden, eggs from a home chicken coop, etc.
Oh, and I meant to mention that I made Lingcod Chowder -- Lingcod is available at the Nugget right now for like $5.99/lb. Great recipe -- not too "fishy", but a pleasant change. Here's the recipe (and its introduction):
Lingcod Chowder
If you live in Mendocino County, and you like to ocean fish, you will eventually catch lingcod, even off of the piers. The following recipe is from a little book called The Mendocino Peasant Cookbook, and can be used for any mild white-fleshed fish. Especially good are lingcod, rockfish, croakers and bass.
3 Tbs. oil or butter
2 cloves garlic, minced
1 large onion, chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped and seeded
3 cups cubed, cooked potatoes
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon crushed red pepper
A few drops of Tobasco
1 quart of milk
4 ounces cream cheese, whipped
3-4 medium lingcod fillets, cut in chunks
1-12 ounce can corn, with liquid
1 teaspoon salt
1/4 teaspoon pepper
Sauté the onion, green peppers, and garlic in butter or oil until tender. Add tomatoes, and spices. Blend cream cheese with one cup of the milk; add to chowder with the rest of the milk. Add potatoes. Simmer 10 minutes. Add cod and corn. Simmer 8-30 minutes more (do not boil) or until flavors are blended and the fish begins to flake. Adjust seasonings and serve immediately with crispy French bread and green salad.
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