liamsaunt

It is essentially this recipe: https://cooking.nytimes.com/recipes/1019981-seared-scallop-pasta-with-burst-tomatoes-and-herbs?action=click&module=Local Search Recipe Card&pgType=search&rank=12 though I do not follow the technique in the recipe at all. I make the sauce first and keep it warm (and I add a knob of butter to the sauce too), while I cook the pasta. I sear the scallops in a separate pan during the last few minutes of cooking the pasta. It's very flexible. I had lots of herbs on hand yesterday, so put in chives, basil, parsley and mint.

Spaghetti with scallops and cherry tomatoes.

Kale salad with roasted butternut squash and fennel, chicken sausage, pine nuts, parmesean and pomegranate vinaigrette

Singapore noodles

chicken tacos with rajas con crema, guacamole, queso fresco and spicy pickled radishes. Plus some lime rice.

I was expecting to have fish for dinner last night, but my fish share delivery was cancelled because the fishing crew was sick. Supposedly it is now coming tomorrow (fingers crossed). So, dinner was mostly pulled out of the pantry: paneer butter masala, maharajah rice and some freshly baked naan.

Garlic-herb butter pull apart bread Creamy corn bucatini with sautéed cherry tomatoes, homemade ricotta, and frico

spicy rice noodles with ground chicken, sugar snap peas, spinach and red bell peppers

miso roasted salmon with black rice, cucumbers, cilantro, roasted radishes and lime-mirin dressing

Interesting, thank you. I did cross check the picture in the cookbook I was using and noted some blobs of fat on the surface of the soup but this was a solid 1/2 inch of liquid fat covering the whole soup. I thought it looked really unappealing, but maybe it would have been delicious. Next time! Yesterday I baked up some oversized brioche buns And made fish sandwiches for dinner. with the haddock I got in my fish share.

I liked last week's Turkish-style eggs with yogurt so much that I made them again yesterday.

I usually add it towards the end of cooking. A couple of weeks ago I made a coconut curry hake dish, and the soup base had to sit for almost two hours after I put the coconut milk in due to an unforeseen issue. I ended up having to strain the broth into a fat separator because the coconut oil separated from the broth and there was a thick layer of oil on top of the soup. Not very appealing! Of course, then the resulting mostly defatted broth was not as rich as I would have liked. I think if you add the coconut milk towards the end, it does not have time to separate so you get that nice rich mouthfeel.

green curry coconut soup with bok choy, snow peas, sweet potatoes, seared scallops, and cilantro.

Here are two loaves I baked last week: deli rye bread, and pain de campagne. Both recipes from Bread Illustrated

Paneer butter masala, zucchini kofta in tomato-ginger sauce, mint-cucumber raita (the kofta was spicy), maharajah rice, and naan. All but the naan are Meera Sodha recipes from Fresh India.

Spinach, wild rice, sweet potato, apple, feta, and seed brittle salad. Sometimes you need a salad but I would still rather have pasta.

Turkish poached eggs on herbed yogurt with spiced butter and some flatbread from the freezer

My husband and I like to vacation in a warm location, where we rent a house where no one can see in. We figured it was very private. Until, after some years of traveling there, we made friends on that island, and learned that some people in houses on distant hills as well as on live aboard boats in the bays below own high powered telescopes and get a kick out of watching tourists who think no one can see them. 😳 I would never cook in the nude. I manage to burn myself regularly while fully clothed and can only imagine what the damage would be if I did not have that protective layer.

Indian spiced chicken over zoodles sautéed with garam masala, topped with mango-cilantro relish and cilantro-mint raita.

chicken, vegetable and noodle stir fry for two

Omelet stuffed with all of the broccoli I had left in my fridge and toped with sharp cheddar cheese.

marinade: 2 cups buttermilk 1/2 cup hot sauce (I used cholula) 1.5 tsp. cajun seasoning dredge: 2 cups masa harina 2 cups flour 1.5 tsp. lemon pepper 1 tbsp. garlic powder 2 tsp. salt 1 tsp. Creole seasoning 1 tsp. pepper 1/2 tsp. red pepper flakes 1/2 tsp oregano pinch cayenne You won't need the full amount of dredge, but this keeps for a month. 1. place wings in casserole dish, cover with oil, and bake at 300 for one hour. Remove wings from oil and place in marinade for a minimum of 4 hours and up to overnight (I strained the oil and saved it to fry the wings the next day) 2. remove wings from marinade, and dredge in dry mix. 3. fry at 350 degrees until done. The recipe said it would take 10-12 minutes but mine were small and ready a little faster than that. Season with salt.

spinach, bacon, poblano and pepper jack quesadilla with pineapple salsa

So, here are the wings. I actually don't eat chicken wings, so cannot provide any personal commentary, but my husband said they were very good. In fact, he ate them all haha. He did say that his #1 style of chicken wing remains the non-breaded version, but that these were the best breaded ones he has had.

I will report back and post a picture here later. That's good to know about the ranch dressing recipe. I have leftover buttermilk from the chicken marinade, so will whip up a batch to try.