The Nomad: Scallop Seared with Parsnips and Grapes

Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other thanContinue reading “The Nomad: Scallop Seared with Parsnips and Grapes”

Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms

Corn and seafood is a classic and fantastic combination. We see a lot of shrimp and corn, corn bisque with crab, lobster tortellini with corn and off course corn chowder with cod or other seafood. This dish adapted from Sean Brock’s book Heritage is an instant classic in my home. It’s simple to make, isContinue reading “Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms”

Alinea: HALIBUT, Shellfish, Water Chestnuts

Reading through this recipe in the Alinea cookbook I got the feeling that this will be a warm and comforting dish. What I could not wrap my mind around, was how all the components will fit together. Each component, taken on its own, sounded great but put them all together and I was not that sure.Continue reading “Alinea: HALIBUT, Shellfish, Water Chestnuts”