I’ve found the recipe for this crab tart a few years ago in an old French cookbook. The original recipe was a bit too bland to my taste, so I’ve decided to make a few changes. Continue reading
Very often we describe frozen products as less nutritious and healthy, compared to fresh ones. However, in many cases it is far from true. Good quality frozen vegetables and fruits are often cut and frozen very close to picking, therefore keeping their nutritional values better than vegetables or fruits that were shipped from afar and ended up on the shelves long after they were picked. This is also the case with some meats, fish or seafood, that are frozen soon after catching.
Crab cakes have so many variations, but there is always room for one more. While I love the Maryland style crab cakes, which consist of mainly crab meat with a small amount of ingredients, sometimes I find them too bland and feel like adding other flavors to them.
Here is one of my variations, Continue reading
Scallops are one of my favorite seafood, for their fresh, sweet flavor and wonderful texture. However, it’s not always easy to find really fresh ones. So, when I do, I immediately buy some and then cook them the very same day, and as close to serving time as possible, as fresh scallops need very short cooking time, otherwise their texture will quickly turn rubbery.
After the fairly time consuming stuffed cabbage recipe of last week, it’s time for a quick and easy “all in one pan” kind of dish, that you can fix in almost no time. Continue reading
This dish is as easy to make as it is impressive. Although it requires last minute baking and cooking, most of it can be prepared ahead and the actual cooking and assembly time is very short. Continue reading
Visiting the South is not complete without tasting a Shrimps and Grits dish at least once. Since at one point or another one has to go back home, it’s nice to be able to recreate this dish, and even better – to make it according to your personal preferences. Continue reading
When I found these beautiful fresh wild scallops at the store, I quickly grabbed a few. They are so flavorful and so easy to prepare. The only concern with scallops is to remember that they are delicate creatures, so you need to cook them gently and quickly, otherwise their texture becomes rubbery. So, make sure to cook them as close to serving time as you can. I’ve paired the scallops with a delicate lemony cream sauce, that compliments their natural sweetness. I also added a bit of garlic, thyme and roasted red peppers, for both color and flavor.
The scallops are served on a bed of Israeli couscous, but you can serve them on their own, or with any other type of small pasta or polenta.
Compound butter, a combination of butter and seasonings, is a great way to add flavor quickly to many dishes. Continue reading
This tasty and versatile sauce combines two of my favorite ingredients – peanut butter and coconut milk.
Interestingly enough, both key ingredients are called “nuts”, even though neither one is! The peanut is actually a type of legume in which the pod matures underground, unlike most of the nuts we know, which grow on trees. The coconut does grow on a tree, but is actually a drupe and again, not a nut. Who knows, maybe that’s why they match so well together? Continue reading