The last Caprese of Summer...

R

richard-in-cincy

Well-known member
sigh...

Forget the last rose, the last Caprese is the true tragedy.

A weekend of housecleaning means good food is a reward. Saturday night with the Caprese salad I whipped up Coquille St. Jacques and Garlic Haricots Vert. Tonight was a lucious Charcroute Garni loaded with a tour of the pig and a fine Austrian Riesling.

And guess who didn't plan for dessert...

The Caprese:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/August2010DachshundsUndSteins103.jpg

The Coquille St. Jacques

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/August2010DachshundsUndSteins121.jpg

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Richard/August2010DachshundsUndSteins103.jpg

 
Here's how I do it.

Use the large diver scallops and thaw in a sieve set over a bowl to catch the liquid.

Sauce Béchamel with Saffron
Melt 2 tbls. butter in a saucepan and stir in 2 tbls. flour to make roux.

Add the drained scallop juice to a measuring cup. Add 2 tbls. dry sherry, top up with cream to make 1 cups, heat in the microwave until hot. Stir into the roux, whisking, to make a smooth sauce.

Add: 1 bay leaf, 1 large shallot cut in half and studded with 4 cloves, a pinch of saffron. Coat with the sauce and place the saucepan in a 350F. oven for 20 minutes to finish cooking.

Heat a skillet with olive oil until quite hot. Blot the scallops and place in the skillet to sear. Just 20-30 seconds and remove to a plate. Lower the heat and toss in small button mushrooms and sauté for 3-4 minutes. Set aside.


Sauce Mornay
Remove the shallot and bay leaf from the Béchamel. Beat 1 egg yolk with ¼ cup cream. Temper with a few spoons of the Béchamel, then whisk into the sauce with 2 tbls. each of grated gruyere, parmesan, and swiss cheeses. Add salt, white pepper, and a grating of nutmeg to taste. Fold in scallops and mushrooms.
Divide mixture into shells or au gratin dishes.

Sprinkle with more gruyere, parmesan, and swiss cheeses. Broil until top is browned and bubbly.

Extra fancy version: Pipe a border of mashed potatoes decoratively around the edge of the shells/dishes after filling. Or, for shells, you can build up an edge to contain a larger serving, then fill.

 
Feeling your sadness, just used my last tomato that was on my sill. smileys/frown.gif Your supper looks great! smileys/smile.gif

 
You must log in or register to reply here.
Back
Top