These look pretty darn tasty, don’t they? We love scallops. They are creamy, briny, tender and meaty all at the same time. Done right, they are a sweet, simple treat and the real star of almost any meal. They were definitely the star of this meal.
I guess today is a 2fer day. I have a fabulous appetizer to share with you today but before I do I need to share this amazing trick. Good fat free potato chips. Never in my wildest dreams would I ever put “good” with “fat free potato chips.” Live and learn. If I’m late to the party, then you will just have to forgive me but these really are good and soooo simple to make.
Having cooked in various capacities and for over 40 years I tend to take certain things for granted. I think we all do. We don’t mean to do so but we all get so accustomed to doing what we do that we forget someone may not know how to do that which we think is simple. We forget that someone had to teach us the most basic of things. Hence, the reason for this post. Continue reading
Why in the world would you want to make your own pumpkin puree? I mean, they sell it in cans at the grocery store, you know the same place they sell the fresh pumpkins you want to kill and cook to make fresh pumpkin puree. Chefs and home cooks rave about the convenience of canned pumpkin. Why in the world should I bother with my own? Continue reading
OK, I can hear some of you now asking Onion What???? Why in the world would you confit onions? Continue reading
Sometimes the focus of food is not on the dish itself but on technique. This is one of those times and this post is all about technique. Why in the world would you ever want a parchment paper lid? I already have lids with my cookware. Isn’t this kinda like paper dolls for kids? Well, not really. Continue reading
We’re reaching the end of fig season. It always comes and goes so quickly but we do enjoy it when it is here. Continue reading