fancy recipes
Aug. 1st, 2013 03:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
glass_icarusAmong the things I turned up while cleaning half my life old high school notebooks and ALL THE DUST out of my closet were two Chelsea Market recipe cards.
1. Moules Mariniere (serves 4)
4 tbsp butter
4 tbsp olive oil
1/4 lb shallots, peeled & coarsely chopped (~3/4c)
6 sprigs fresh thyme, tied w/string
2 cups dry white wine
4 lbs mussels, scrubbed & de-bearded
freshly ground pepper & salt to taste
1/3c chopped parsley
Use a large 12-inch saute pan with a tight fitting lid. Add the butter and olive oil and cook over medium heat until the butter melts. Add the shallots and saute, stirring occasionally, for 3-4 minutes. Add the thyme and white wine, cover the pan and bring to a boil. Pour all of the contents of the pan into a bowl. Set aside.
Add the mussels to the skillet and pour the reserved shallots, wine and thyme over the mussels. Season with black pepper and go lightly with the salt (mussels are briny). Sprinkle with 2 tbsp of the chopped parsley. Cover the pan and raise the heat to high. Cook for about 5-6 minutes, sliding the pan over the heat once or twice until all the mussels are opened. Discard any that have not opened. Remove the thyme and discard. Sprinkle with the remaining parsley and ladle the mussels into deep bowls along with the broth.
2. Seared Scallops w/Shallots & Wine (serves 4)
1.5 lbs large sea scallops, dried on paper towels
1/2c rice flour or Wondra
salt & pepper to taste
4 tbsp butter
2 or 3 large shallots, coarsely chopped (~4 tbsp)
1/3c dry white wine
2 tbsp lemon juice (about 1 large lemon)
2 tbsp finely minced chives
Add the rice flour to a plastic bag, along with salt and pepper. Add 2-3 scallops at a time to the bag and shake to cover. Place the floured scallops on a rack to dry.
Use a 12 inch saute pan that is not non-stick and heat the butter over medium heat until hot. Add the scallops to the skillet and sear without moving or stirring them for 5 minutes. Then, using tongs turn the scallops over and sear for 2 minutes. Add the shallots and cook for 1 minute. Then add the wine and cooke 2-3 minutes more, depending upon the size of the scallops. Test for very slight resilience so that the scallops do not overcook. Then distribute to 4 warm plates. Add the lemon juice to the sauce in the pan and spoon over the scallops. Scatter the chives on the surface and serve.
Being a lazy cook, I've tried neither of these recipes, but please let me know if you do!
1. Moules Mariniere (serves 4)
4 tbsp butter
4 tbsp olive oil
1/4 lb shallots, peeled & coarsely chopped (~3/4c)
6 sprigs fresh thyme, tied w/string
2 cups dry white wine
4 lbs mussels, scrubbed & de-bearded
freshly ground pepper & salt to taste
1/3c chopped parsley
Use a large 12-inch saute pan with a tight fitting lid. Add the butter and olive oil and cook over medium heat until the butter melts. Add the shallots and saute, stirring occasionally, for 3-4 minutes. Add the thyme and white wine, cover the pan and bring to a boil. Pour all of the contents of the pan into a bowl. Set aside.
Add the mussels to the skillet and pour the reserved shallots, wine and thyme over the mussels. Season with black pepper and go lightly with the salt (mussels are briny). Sprinkle with 2 tbsp of the chopped parsley. Cover the pan and raise the heat to high. Cook for about 5-6 minutes, sliding the pan over the heat once or twice until all the mussels are opened. Discard any that have not opened. Remove the thyme and discard. Sprinkle with the remaining parsley and ladle the mussels into deep bowls along with the broth.
2. Seared Scallops w/Shallots & Wine (serves 4)
1.5 lbs large sea scallops, dried on paper towels
1/2c rice flour or Wondra
salt & pepper to taste
4 tbsp butter
2 or 3 large shallots, coarsely chopped (~4 tbsp)
1/3c dry white wine
2 tbsp lemon juice (about 1 large lemon)
2 tbsp finely minced chives
Add the rice flour to a plastic bag, along with salt and pepper. Add 2-3 scallops at a time to the bag and shake to cover. Place the floured scallops on a rack to dry.
Use a 12 inch saute pan that is not non-stick and heat the butter over medium heat until hot. Add the scallops to the skillet and sear without moving or stirring them for 5 minutes. Then, using tongs turn the scallops over and sear for 2 minutes. Add the shallots and cook for 1 minute. Then add the wine and cooke 2-3 minutes more, depending upon the size of the scallops. Test for very slight resilience so that the scallops do not overcook. Then distribute to 4 warm plates. Add the lemon juice to the sauce in the pan and spoon over the scallops. Scatter the chives on the surface and serve.
Being a lazy cook, I've tried neither of these recipes, but please let me know if you do!
