I'm one of those who likes to make resolutions every new year. Typically, I'll make a resolution that touches a different aspect: like health, mind, body, relationships, etc. One year I resolved to not cut my hair for a whole year so I can grow it out, it really tested my patience and now I love having long hair. Another year I resolved to read a book a month, I read 13 that year. This year, I'm keeping it simple. Here they are, in no specific order:
- Relationships: Keep in touch with friends using the phone or hand-written notes.
- Health: Take better care of my skin & hair.
- Creativity: Cook with ingredients I rarely use.
- Mind: Read the newspaper at least once a week.
I recently worked on number 3. I went out and bought scallops. It's something I cannot resist ordering whenever I see it on a menu, so why not make it at home. I have to say its super easy and quick to cook. The only reason I can think of why I wouldn't make it all the time is that it does a number on the grocery bill. But I will say that I will be ordering this less when we go out and making it more often at home.
seared scallops
ingredients:
adapted from bill's food
ingredients:
ingredients:
- 1 lb sea scallops
- 2 tsp olive oil
- 2 tsp butter
- salt and pepper, to taste
- rinse scallops with cold water and pat dry with paper towels. salt and pepper the scallops.
- heat up butter and oil in a saute pan on high heat. once the pan starts to smoke, place scallops on pan.
- sear the scallops for 1-2 minutes on each side. the scallops should have a golden crust on each side while translucent in the middle.
adapted from bill's food
ingredients:
- 6 cups homemade chicken stock
- 4 teaspoons olive oil
- 1 small onion, finely chopped
- 1 tsp salt
- 4 tbsp butter
- 1-1/2 cups arborio rice
- 8 asparagus spears, finely sliced on the diagonal
- 8 ozlump crabmeat
- Zest and juice of 1 lemon
- salt and pepper, to taste
- heat the stock in a saucepan until boil. reduce the heat and keep it at a simmer.
- over medium heat, place the onions, oil, salt, and half the butter in a large saucepan. cook until onions are translucent.
- add in the rice and stir for a few minutes. reduce the heat to a medium-low and add one cup of stock at a time, stirring constantly until absorbed.
- continue adding stock and stirring for about 25 minutes. add the asparagus, turn up the heat to a medium and add the remaining stock for a few more minutes or until the rice is al dente and creamy.
- remove from heat and stir in the remaining butter, crabmeat, lemon juice and zest. add salt and pepper to taste. cover the saucepan and allow to sit for a few minutes before serving.
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