Monday, October 27, 2008

Too Busy to Blog

I have been too damn busy to blog. I am also too busy to cook, but I have been doing it anyway. I made Thanktober dinner last Saturday for my family since neither my son or daughter will be home for Thanksgiving. It was pretty good, not my best effort. I couldn't get any chestnuts for the stuffing, it was too early. And I overcooked the pumpkin pie for reasons too complicated to explain.

I will leave you with a cool recipe though. This is from my dear, dear friend Diane in California. It is deceptively simple. It is sooooo good. She made it for me once while she and her husband were visiting. We cooked while drinking copious amounts of champagne, my VERY MOST FAVORITIST DRINK IN THE WHOLE WORLD. Course, I drink copious amounts of champagne ever weekend, but Diane is the only one who likes it as much as I do.

Balsamic Glazed Scallops

16 Sea Scallops
seasalt, white ground pepper
1/2 c Balsamic vinegar
1 tsp very shap dijon mustard
1/2 tsp tamari or soy sauce
dash cayenne
4 Tbs unsalted butter
1 Tbs chopped chervil

Pat scallops dry and season with salt and pepper In small bow, whisk vinegar, mustard, tamari and cayenne Heat butter in large skillet over medium high heat. Lay scallops in sizzling butter and cook until crusty brown on first side (about 1 to 2 minutes) Turn each scallop over Immediatly pour vinegar mixture over scallops.
Cook 2 to 3 minutes, until just cooked through spoon remaining glaze around scallops and sprinkle with chevril Serve immediatlely.


Anonymous said...

Oh Man, I have been waiting anxiously for the Thanktober Blog.....because I was over at the MendonFoodie's house when she was preparing the dinner and guess what fellow blog followers???? She used BOXED croutons in her stuffing. I am not kidding. Every single one of those babies was a prefect processed square.

Naturally when I pointed this out, she calmly and delicately suggested that this was an acceptable use of prepared food, and then she hit me with her champagne bottle.

But its ok cause I lived to tell about it! To everyone!

Don't mess with the Mendon Foodie.

Laura K said...

Oh boy oh boy, I found a neat recipe for you, Junebug:

Optixmom said...

I tried your vegetable recipe for brussels last night. They were tasty, but they were dry. Did I not add enough olive oil? I think I sprinkled on a few tablespoons and I was only cooking about 15 1/2'd pieced of brussels. Do you think I should soak them in water for a few hours first?

I will try it with carrots and see if the kiddies will bite. They looked at the brussels and respectfully declined to try them.

Anonymous said...

I heard you had some LOVELY morsels at a certain household on Halloween night? Aren't you going to tell the world about it? Scream it from the rooftops. The statute of limitations is stretching as it is...

She Who Shall Not Be Named

: )