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Stewing Over
Time
Admittedly, I sometimes stew about how time flies these
days, about how in a blink of an eye a third of a year is somehow
already gone. What gives?
But then again, why stew when you can eat it instead, right?
Especially when it's a stew that's made for the bright arrival of
spring.
That's just what "Green-As-Spring Veal Stew" is. It's a
recipe from "Around My French Table"(Houghton
Mifflin Harcourt) by everyone's favorite culinary guru, Dorie
Greenspan. The cookbook, of which I received a review copy, is filled
with French comfort food for every season.
Click here for the recipe and more
about Greenspan's book.
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A Dish When
There's No Time
Roasting often conjures up images of low, slow cooking
in the oven for hours on end.
But this particular recipe for roasting is quick, quick, quick.
"Quick-Roasted Scallops with Sriracha and Lime" is for
times when you want dinner on the table fast, fast, fast. It's from
"All About Roasting" (W.W. Norton & Company) by
award-winning cookbook author Molly Stevens.
The book, of which I received a review copy, is full of recipes sure
to keep your oven busy. Large scallops get baked, then quickly
broiled with a simple topping of mayo, lime juice, sugar and
Sriracha. They remind me of the baked or broiled mayo-topped scallops
at Japanese restaurants.
They're perfect with some steamed rice and some green veggies such as
asparagus or bok choy.
We all have a bottle of Sriracha handy in the fridge, right? So click
here and get cooking.
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