11-5: Lemon Pepper Scallops

11-5: Lemon Pepper Scallops

Hey, y’all. Took a month or two off (I need SOME sort of summer vacation now that I’m not a teacher anymore), but as I’ve said before, I’m not going to let this die. Even though I haven’t been actively writing and publishing, I’ve still been cooking and photographing–I’ll get caught up here soon. Thanks for sticking around. ūüôā

Here’s one I cooked a little while ago, but never finished writing–11-5:¬†Lemon Pepper Scallops. My husband Adam LOVES seafood and at the start of this summer, we had decided we were going to try to knock out more of the Fish and Beef chapters of the book over the warm months. I can’t say that vow has worked out (I don’t think any of the ones in the queue are either one of those), but here’s a vestige of what was to be.

I’m gonna tell you right now–I can do a LOT of things in the kitchen, but poaching is my white whale. I always have a REALLY hard time with it (see 5-4: Eggs Benedict for an example of that), and I’ve yet to conquer it. Practice makes perfect, but to be honest, I’m not a huge fan of poached seafood anyway (very 1980s). I think for this one, I’m going to use a more flavorful searing technique, which I have less of a chance of screwing up (hey, scallops ain’t cheap).

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20-15: Vary the Butter Sauces

20-15: Vary the Butter Sauces

Consider¬†20-15: Vary the Butter Sauces to be the advanced version of 20-13: B√©arnaise and Hollandaise Sauces. There’s probably something that bridges the two better (whatever 20-14 is, but I don’t have that card in my collection), so 5-4: Eggs Benedict will have to do. This set of recipes is part of the Cooking School, the back section of¬†Simply Delicious that provides instructions in basic techniques, ingredients, and recipes that any skilled cook should be familiar with.

Like I said in 20-13: B√©arnaise and Hollandaise Sauces, Hollandaise and its variations comprise one ¬†of¬†the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve always appreciated a well-made butter sauce, and these variations are intriguing–I’d be interested in eventually trying each one out.

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20-13: Béarnaise and Hollandaise Sauces

20-13: Béarnaise and Hollandaise Sauces

It took over 3 years and almost 300 entries, but I’ve finally cracked the final untouched category of¬†Simply Delicious–the very last one, Group 20: Basic Recipes. These are part of the Cooking School segment in the back of the book, teaching you basic techniques, ingredients, and recipes that you’ll need to be an experienced cook. This recipe,¬†20-13: B√©arnaise and Hollandaise Sauces covers the basics of butter sauces, which you can expand upon with¬†20-15: Vary the Butter Sauces.

Hollandaise is one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve been cooking for a long time and I’m still working on mastering this one.

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4-9: Asparagus with Italian Butter Sauce

4-9: Asparagus with Italian Butter Sauce

Late March/early April is right around the time asparagus begins its short season, so if you happen to find yourself with some in the near future, here’s a recipe for you:¬†4-9: Asparagus with Italian Butter Sauce. I served this as a side dish along with¬†8-20: Juicy Steak with Garlic Topping.

4-9 Asparagus with Italian Butter Sauce

There’s such a short window of time when asparagus is in season–you start seeing it around March-April, and it’s done around early summer, in June-July. We’ve recently signed back up for our CSA box after a break, and asparagus was waiting for us in the first one.

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