Can you believe that I’m cooking scallops now? Times really are a-changing! But for me, the real star of this meal is the saffron-cream sauce. It is so flavorful and colorful, and it goes as great with scallops as it does with cornmeal-crusted tilapia. I really enjoy cooking scallops because it’s hard to mess them up (they cook in a flash) and because they look so beautiful with a solid sear on them. If you’ve never experimented with scallops before, … Continue reading
I have never seen fish prepared this way before, but it should be done more often! The cream is whipped until it is spreadable, then it is spiked with aromatics, spread on thinly sliced fish, and quickly broiled until the cream is browned and the fish is fully cooked. The whole shebang is prepared in a flash and is so delicious that it’s eaten that quickly too. I flavored the cream with orange zest and horseradish, but other flavor combinations … Continue reading
Brains work in wonderful ways. After being invited to a BBQ on short notice, I had to think up something easy to make. Balsamic berries always fit that bill, but I wanted to make them a little more special. Whipped cream, I thought. And then, the best idea… chocolate whipped cream. Chocolate and balsamic complement each other well, and heavenly thoughts of the concoction forced me to start experimenting immediately. To make chocolate whipped cream, add 1 pint of heavy … Continue reading