“This makes a tasty picnic. Pack soup in thermos and rather than fries, buy a sack of olive oil and rosemary, garlic and onion or herb flavored specialty potato chips, such as Terra brand, from the snack aisle of market.”
- finely chopped shallots
- fine dry bread crumbs
- freshly grated Parmesan
Great dipping sauce for shrimp or steak with rice.
- vinegar
This dish comes fromo ne of DC’s most delicious seafood restaurants, The Oceanaire. No doubt the biggest trick to replicating Oceanaire’s scallops is finding the freshest possible. Barring a close relationship with a wholesale distributor the best option you have is to strike up a conversation with a local seafood retailer. Simply ask when their scallops arrived and then ask to give them a sniff. If the answer was today, and you only smell the sea (no fishy or pungent odors) then you can be relatively certain that your scallops are of the highest quality possible.
- Sea Scallops
- large Red Bell Pepper
- large Green Bell Pepper
- Large Carrots
- Rice Vinegar
- Honey
- medium Orange
- large russet potatoes
- tablespoonsWasabi powder**
- tablespoonsButter
- Heavy cream
- Low Fat Sour Cream
- Italian Salad Dressing Mix
- chopped green onions
Frozen fruit quick sets the Jell-O for a delicioius and speedy weeknight treat.
- boiling water
Original recipe states 4 entree servings, but it probably is actually 8 entree servings!
- butter
- flour
- whole or 2 percent milk
- shredded white cheddar cheese
Delish! Serve with Mac & Cheese.
- sugar snap peas
- Salt and pepper
“Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works.”
Yield: one 1½ lb loaf
- instant yeast