this is so close to one of my standbys- pasta with scallops and peas. Though I generally condemn frozen fishies, somehow scallops get my ok. And bay scallops aren't profoundly different fresh or frozen. I cook the scallops with garlic and the peas in a pan, then toss with pasta and a little butter. and a lot of parm.
the city by mouth:
thecitybymouth.blogspot.com:
What it's about: I write about my food experiences and outlooks from the kitchen to the cafe. Highlighting when food meets life, when meals make me think, plus detailing kitchen adventures.
Thank you, Adam. Great blogroll!
Blog name: pastrystudio
My URL: http://pastrystudio.blogspot.com/
What it's about/tagline: I have a reverence for classical pastry technique as well as endless curiosity for international traditions and modern flavor juxtapositions. My blog is about simple, fresh, minimally sweet handmade objects of desire.
Oops. Forgot to add my second new blog, Larousse Bites - Personal Notes on the Larousse Gastronomique 1961 Edition.
Today's post is "It's Christmas so it must be Cockscombs".
Duh. Here is the proper link for Hunter Angler Gardener Cook.
Blog name: Hunter Angler Gardener Cook: Finding the Forgotten Feast
My URL: www.honest-food.net
What it's about/tagline: Found foods, foraging, unusual veggies, wild game and fish -- all with serious eating in mind. I am a cook who hunts, not a hunter who cooks. My bent is the Mediterranean (Italy, Spain, Greece, Portugal) although I have a weakness for American recipes from the 1600s and 1700s. I also review wines from both the Mediterranean and from my local regional wineries in the Sierra Foothills, Lodi and Clarksburg.
Blog name : Cooking Monster
url : http://www.cookingmonster.com
What it's about : mostly my ramblings about cooking, along with recipes, new and old, I've had success with ... and rather than keeping them on index cards, I figured I'd share them with the world.
Great list, Adam!
Blog Name: The Perfect Pantry
URL: http://www.theperfectpantry.com
What it's about: What a food writer keeps in her fridge, freezer and cupboards.
I'll leave my new blog under the Serious Eats Christmas Eve tree here.
It's called Fast Food Feminist .
Today's story is about a Christmas ham in what used to be East Berlin.
I haven't told the story of how I was given the name "Fast Food Feminist" yet. That's probably like a New Year's Day story. :)
Yeah, I use cream, too -- either heavy cream or sour cream. Also, butter and parmason cheese. I don't use basil in this dish (I leave that for red sauces), but I do put in a little nutmeg. The bacon/pancetta/shellfish you guys use sounds good, but I use salmon 'cause I observe the kosher rules. Shells are great, but I'll use any pasta shape I happen to have on hand.
How funny - I am literally finishing off a bowl of pasta and peas now. I make this a lot, but here is how I do it:
Pasta (or today, frozen tortellinis)
Par-boiled broccoli, asparagus, or brussel sprouts
OR spinach or swiss chard
Frozen Peas
2 tbs butter
2 tbs olive oil
1 tb heavy cream
Garlic
Parmesan
Mozzarella
Parsley
Red pepper flake
salt and pepper
Boil the pasta and the veggie of your choice (or if spinach or chard, leave out at this point). Drain well, and in the same pot, melt the butter and olive oil together. Add the garlic and red pepper flake, and saute for a few minutes, making sure the garlic doesn't burn. Then add the frozen peas and cook through, a few minutes more. Then, if using spinach or chard, saute until wilted. Then add the pasta and boiled veggies (if using). Stir together, and add the cream and parsley. Stir once more, and season with salt and pepper to taste. Once this is plated, sprinkle with shredded mozzarella and fresh Parmesan.
JerzeeTomato, your recipes never cease to send me into a drool. :)
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