Blogging with Love: Oh, how fast they grow

Awwww, so little and so cute.

25 pounds later...

She's really grown into her face, and most of her body feels like solid rock. She's still a puppy, though, and loves to chew on things, chase her tail and play. Still waiting for another 20 pounds...oh my!

Recipe of the Week

Bay Scallop Gratin

Ingredients

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

The Restaurant-Style Scale

5= Diner-style. Ultimate comfort food. Your go-to recipe because it never fails ya.

4= Cafeteria-style. It's like momma's cookin'. Better yet, you can pick and choose what makes the perfect plate.

3= Buffet-style. The large servings of this quick, simple food makes you want to go back for seconds.

2= Fine Dining-style. The ingredients are questionable and the recipe name is unpronouncable. Makes you a tad nervous to take the next step.

1= Fast Food-style. Boring. Bad for you. Cold. Should stay away. Nothing good here.

Thursday, July 22, 2010

Oh, how fast they grow

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Recipe of the Week

The Restaurant-Style Scale