Ingredient Guru: The Bay Scallop

Gordon Ramsay fans and foodies around the world must surely know the Sea Scallop is a popular staple of fine dining around the world. That buttery, savory seafood taste that rolls off the tongue echoes through the palate like a Mozart concerto on a sunny day. It's a staple of most fine dining starter menus and tapas style restaurants in those tres chique parts of town.

But the Sea Scallops retarded younger brother is every bit as tasty, if not smaller, and I think less demanding on the stove. They're smaller but can be stir-fryed in butter and garlic much easier. They cook through much simpler and brown easier. They're great in pasta sauce and even go great in stuffing for chicken and other poultry.

I've tried both but find the bay scallops to be somewhat stronger in flavour. The Atlantic scallops I buy are small about a half an inch wide and are caught off the coast of Cape Breton Island. According to this site there are four distinct species.

One of my favourite recipes is the simplest:

Garlic Penne with Bay Scallops and Snap Peas

Ingredients

2 tbsp butter
1 tsp olive oil
1 garlic clove, minced (substitute 1 tsp of garlic powder)
1 tbsp of thyme leaves
1/2 lb of Bay scallops
1/2 cup each sugar snap peas, green beans, yellow zucchini
300 grams of Penne (or substitute any pasta)
salt and pepper to taste

Directions

1. Boil salted water and add Penne.
1. Heat olive oil and butter in a pan and add garlic over medium-low heat.
2. When the garlic is browned slightly, add teh thyme and the scallops. Saute until the scallops start to turn brown and lose their greyness.
3. Add the vegetables and stir until heated through and the vegetables are slightly tender but still slightly crunchy.
4. Drain the pasta when cooked al dente (or slightly more), and plate with the scallops and vegetables on top.
5. Season to taste.

Indian Food Made Easy

Here's a television show I wish I could see. Indian food has had a profound effect on British taste buds in the last twenty or so years. I have discovered my love for curry and Indian food which despite its reputation for being exotic and spicy, is as broad and varied as most national cuisines due to the country's size and unique regional cultures. My research for the book led me to appreciate Indian food more and I had included an "Indian Style Vegetable" recipe for that very reason.

The website will give you a good rundown like most BBC food show sites. There are recipes to try and video demonstrations. I also like the glossary. I had forgotten that tandoori meant the oven the food was cooked it.

In the UK, the word tandoori is frequently used to describe food that has been marinated in a spice paste made of ginger, cumin, coriander, paprika, turmeric and cayenne mixed with puréed garlic, puréed ginger, lemon juice, oil and, frequently, yoghurt.

That is also my understanding of the term and how it is used locally.
Speaking of Yoghurt, that's one of the greatest low-fat cream substitutes I've been able to find.

If you're planning on exploring Indian food more closely I recommend you try this page that outlines the essential ingredients. The spices alone should be in every foodie's pantry.

I Hate Cilantro too!

If we judge flavour by how edible and/or safe a food is then, Cilantro (or Chinese Parsley or Coriander) has to rank up somewhere in the near-poisonous zone. Turkish delight tastes like soap too, but at least it's sweet.

Now I'm somewhat comforted to learn that there is support for the few of us who would rather do without this garnish menace. Thanks to Larry Moran over at Sandwalk, I've learned there is a website dedicated to putting the hate on this herb from hell.

They have Haikus so you know it must be good:

Sometimes I forget...
Then it rears its ugly stench.
Please, someone kill me.

I will admit that I've used the dried spice version (technically Coriander Seed) as a spice on a few occasions, but the funky taste isn't as dominant and it has a sweeter aftertaste. I've never tasted it alone, so that might explain why I'm less hostile to it.

Some have suggested there might be genetic component involved in the perception of the taste, but it has never been established.

If you don't like the flavour of cilantro, I recommend you substitute Italian leafy parsley in a recipe instead. I've been doing that for some time and get a similar texture with an equally strong and more pleasant flavour.

Update: I just found this great piece in the Wall Street Journal.

At the annual Twins Days Festival in Twinsburg, Ohio, Dr. Wysocki and fellow researchers asked 41 pairs of identical twins and 12 pairs of fraternal twins to rate the "pleasantness" of cilantro. His scale ranged from plus 11 to minus 11, with zero indicating "neither pleasant nor unpleasant." More than 80% of the identical twins gave ratings similar to their siblings, while only 42% of the fraternal twins did -- suggesting cilantro hatred may be a genetic trait. But Dr. Wysocki cautions that he hasn't yet analyzed enough fraternal twins to draw a firm conclusion.

Dr. Wysocki contends dislike of cilantro stems from its odor, not its taste. His hypothesis is that those who don't like it are unable to detect chemicals in the leaf that are pleasing to those who like the herb.

Interesting. Maybe that's why it's fine for me to use coriander seed, unless it's chemically different.

Oscar Night Cuisine

Massimo Capra has a great Oscar night "buffet-style" menu here. That's not a bad idea as I usually snack throughout the evening. I like Capra's style and simple Italian one pot approach to cooking.

I don't know anyone who would prepare this extravagant a menu for an Oscar telecast. At least now I know how to get more people to come over and visit.

SEARED KOBE BEEF ON TRUFFLED POTATO CROQUETTES

INVOLTINI DI BRANZINO

SHRIMP COCKTAIL CEVICHE-STYLE

SALAD ROLLS WITH BLOOD ORANGE YOGURT VINAIGRETTE

Proof Omega-3's exist

It was the default text so I just went with it.

"Look at this Richard! Just Look at it"

The London Telegraph has published this marvelously funny complaint letter from a Virgin airline passenger en route to India.

I love the Virgin brand, I really do which is why I continue to use it despite a series of unfortunate incidents over the last few years. This latest incident takes the biscuit.

Ironically, by the end of the flight I would have gladly paid over a thousand rupees for a single biscuit following the culinary journey of hell I was subjected to at the hands of your corporation.

I don't know what it is about airline food myself but some of the cheapest airlines have the best food. Air France's food is notoriously bad, while some of the smaller airlines in North America (West Jet, Continental) use well stocked, if simple and to the point, frozen entrees.

It appears to be in an evidence bag from the scene of a crime. A CRIME AGAINST BLOODY COOKING. Either that or some sort of back-street underground cookie, purchased off a gun-toting maniac high on his own supply of yeast. You certainly wouldn’t want to be caught carrying one of these through customs. Imagine biting into a piece of brass Richard. That would be softer on the teeth than the specimen above.

I rather enjoyed Air Transat's Pizza pockets and a few meals were quite nice, but I'm happy to have skipped out on this one.

The Reuben Pie

Behold The Reuben Pie!

Please excuse the messy photo but The Pie just goes where it wants to go. Now that's a meat pie!

Like many great dishes, the origins of The Reuben sandwich are contentious, but for all accounts, it is most attributable to New York Delicatessens especially Reuben's Delicatessen around the turn of the century. Whether people love it or hate seems to depend on their affection for sauerkraut or rye bread, but it has been a favourite sandwich of mine for many years now.

This is why!

Ingredients

1 lb lean ground beef
1/2 cup oatmeal
1 egg
1 tbsp Worcestershire sauce
3 tbsp ketchup
1 clove garlic, finely chopped or pressed
1 16oz can of Sauerkraut, drained
2 cups shredded Swiss cheese
1 tbsp caraway seeds
1 tsp celery seeds
1/4 cup of rye breadcrumbs
1/4 cup of onions, chopped
1 can (4oz) French fried onions (or onion rings in chip section, or potato chips)

Directions

Preheat oven 400 degrees F.

Mix meat, oatmeal, egg, Worcestershire sauce, ketchup, garlic and pepper. Press into a 9 inch or 10 inch pie plate as if it were a crust. A deep dish pie plate is best! Press firmly to build up the sides all away around. Bake for 20 minutes until it has been evenly browned. Pour off excess juices and fat.

Meanwhile, mix the sauerkraut, cheese, seeds, and the fresh onions.

Reduce heat to 375 and pack the remaining ingredients firmly into the meat shell. Bake another 20 minutes. Crumble the french fried onions and the breadcrumbs and bake 5 more minutes.

Serve immediately in pie shapes wedges.