Velvet Scallops
When I first read about velveting scallops in Grace Young’s fabulous cookbook, Stir-Frying to the Sky’s Edge, the promise of ‘luxuriously smooth and dense’ scallops made me t [...]
When I first read about velveting scallops in Grace Young’s fabulous cookbook, Stir-Frying to the Sky’s Edge, the promise of ‘luxuriously smooth and dense’ scallops made me t [...]
I first tasted this combo at Le Coquillage restaurant in Cancale/Saint-Méloir. The restaurant’s écrasé de pommes de terre was redolent with butter and was served alongside 2 [...]
When I was living in Brooklyn, I would often meet friends at one of the many, many Italian restaurants on Smith Street in Cobble Hill for dinner. Once I discovered fra diavol [...]
Scallop carpaccio looks so pretty, sounds so sophisticated, and it is actually one of the easiest ways to prepare scallops. One of the best, too, when you have really, really [...]
What do you do with an extra bowlful of mussels after everyone’s eaten his/her fill? (When Mont-Saint-Michel Bay mussels are in season (July – January), leftover mussels are [...]
Salt cod is a winter dish in Cancale, and traditional recipes generally involve potatoes, plus lots of butter and cream. This Italian-inspired dish takes it out of that cold- [...]
When I was 14/15, I spent Saturdays working at a seafood store in Richmond alongside my best friend (her parents owned the store). Making crab dip was one of my favorite task [...]
You might not think of nori as a French ingredient, but the seaweed can be found on rocks along the coast and has been cultivated on seaweed farms around Brittany for decades [...]
I made gallons of this during when I was a teenager and had a part-time job at a seafood store. It is as retro as it gets…and so very good! (I used to "clean" the bowl I used [...]