My love of cooking came to me from my grandmother, a Danish woman who really knew her sweets. Grandma watched my sister I on a regular basis and it was always an adventure in the kitchen. It didn’t matter if it was cookies, cakes or pies, her special touch always made us rush into her small apartment kitchen to be the first to lick the spoon. I’ll always remember her pancake breakfast that she made often..fluffy yet thin Scandinavian style pancakes with golden melted butter and jam thickly spread over the top, then rolled up and drizzled with syrup…what 7 year old wouldn’t love that right ??!!!!! To this day my memories of my grandmother’s food gives me comfort whenever I step into the kitchen.
It was because of her that I studied culinary arts and began a career of cooking that 15 later, continues to inspire, energize and entertain me. Cooking is a never ending learning experience and I love the fact that I’m always meeting other cooks who can teach me something new and vice versa. So as I begin to share my experiences, recipes, travels and discoveries surrounding food and drink, I look forward to learning and sharing with everyone.
So here it is…Spring! I so look forward to it because I know that summer is just around the corner. Yet as much as I enjoy spring, it’s not summer….it’s still chilly, it’s not quite BBQ weather and the days still aren’t quite long enough. That being said, cooking with spring ingredients gets my palate ready for all that’s coming.. An easy and light spring dish I love to make can easily be a starter or an entree…a tasty, colorful and welcome to spring/summer dish…it looks elegant, but is so easy to make and delicious too!
Seared Sea Scallops with Marjoram Carrot Sauce and Asparagus
4-8 sea wholesale mlb jerseys scallops
1/2 lb. asparagus, Now…!!! sliced on the and bias
4 medium carrots, peeled and cut into 1 inch Shoes pieces
2 Carman T. chopped marjoram
1 shallot wholesale mlb jerseys chopped ?????????????????? medium
2 cloves garlic sliced
4 C. Lacrosse chicken stock
Salt & Pepper
Season the scallops with salt & pepper and set aside
Bring 2 qts. salted water to a boil and add asparagus. Simmer until al dente (depends on size of asparagus). Cool in an ice bath or run under cold water to stop cooking.
Bring salted chicken stock to a boil and add carrots, shallot and garlic. Cook until carrots are soft. Strain carrot mixture, reserving the liquid, and put into a blender or cuisinart. Add reserved liquid a little at a time while blending until desired consistency is reached, adding marjoram and 1-2 T. butter at the end. Add additional water or stock if necessary. (I prefer a sauce that’s medium thickness and spreadable). Season with salt & pepper and set aside to keep warm.
Bring a sauté pan to medium high heat. Add 2-4 T oil. When it starts to smoke slightly add scallops.
Cook for a minute then add 1 T butter..this will help bring a nice golden brown and buttery deliciousness to your scallops.
Turn the scallops over and let cook another minute or two depending on the size and your doneness preference. Set aside.
Put asparagus tips in the leftover warm scallops pan just to heat through.
Plate with your imagination, eat and enjoy!!!!
Beijos e Tchau!