Coquilles Saint-Jacques (Sauteed Scallops in white wine sauce)

This is a new gourmet recipe you might like to try. It's very rich and yummy! I recommend reading the recipe through first and familiarizing yourself with the directions.  It takes a bit of concentration and having the ingredients measured, chopped and prepared ahead help to make things go more smoothly.

Mushrooms, scallions, parsley being sauteed in butter and white wine:

Egg yolks being tempered in the white wine sauce:

My plated meal:

The Recipe, taken from my precious Fanny Farmer cookbook:

1 1/2 pounds scallops
6 Tablespoons butter
1/4 cup finely chopped scallions
2 Tablespoons minced parsley
1/4 pound mushrooms, chopped
1 cup dry white wine
Pince of cayenne pepper
2 Tablespoons flour
1 cup heavy cream (I used half and half)
2 egg yolks, lightly beaten
salt
1/2 cup freshly grated parmesan cheese

~Butter a baking dish. (9x11)
~Rinse the scallops, pat dry and cut in half.
~Melt 4 Tablespoons of the butter in a large skillet
~Add the scallions, mushrooms and parsley
~Stir over medium heat for 3-4 minutes, until the mushrooms have darkened and softened
~Add the scallops, wine and cayenne, and simmer covered for 3 minutes.
~Drain and set aside, RESERVING LIQUID!!
~Melt the remaining 2 Tablespoons of butter in the same skillet
~Stir in the flour to make a roux
~Slowly add the reserved liquid and heavy cream or half and half
~Cook until the sauce is thick
~Beat 2 Tablespoons of white wine sauce into the egg yolks, then stir the yolk-sauce mixture back into the sauce.
~Stir and cook until smooth and creamy. Add salt to taste.

Put reserved scallop-mushrooms into the buttered baking dish. Pour the white wine sauce over all and sprinkle on the shredded parmesan cheese. Slip under the broiler just long enough to lightly brown the cheese.

Very good!  This tasted like something you would order at a fancy restaurant! (without the price tag!)

Fish Chowdah

1/4 pound bacon
1 large onion, chopped
1/3 cup flour
5 medium potatoes, chopped small, + 1 cup water to cook them in.
4 cups water or clam juice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 pounds cod or haddock
1 cup of half and half

~Cook potatoes in microwave save bowl with 1 cup water for ten minutes or until tender
~Fry bacon in a large pot until crisp, remove to paper towels to drain.
~Saute' chopped onion in bacon fat until translucent.
~Add flour, cook for one minute.
~Add cooked potatoes and water cooked in.
~Add remaining 4 cups of water or clam juice.
~Bring to a boil, add salt and pepper
~Cut fish into bite sized pieces. Add to chowdah. Cook until it flakes. (five minutes)
~Add half and half. Sprinkle with dried parsley.
Serves at least 8 people.

Clam Fritters

Not many people are fans of seafood, but this is one of those side dishes that almost makes you forget it is made with clams. It isn't at all fishy! Dipped in tarter sauce (equal mixture of mayo and relish) these fritters are fab!

Heat oil to 350 degrees...I LOVE my high temp thermometer. I use it to make candy, too.


This is a thick batter that is easily dropped from a spoon into the oil.


Fry on first side for about 3 or 4 minutes, or until you see small bubbles forming in batter top. (similar to frying pancakes, only in deeper oil)


Carefully turn with slotted spoon. Fry for one or two more minutes. Drain on paper towels.


My dinner plate. We also had fresh, baked cod. I made a sauce of sour cream mixed with parmesan cheese, tarragon, paprika and salt. Just spread on rolled up fish filets before baking in a 350 degree oven for 25 or 30 minutes. Very rich!



Clam Fritters

2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 oz) minced clams.
1 egg
3 Tablespoons milk (or soy milk)
1/3 cup diced onion

Cooking oil for frying. (about enough for 2 inches deep in frying pan)
~Heat oil in heavy frying pan to 350 degrees while you combine the batter.
~In a bowl, combine dry ingredients. Set aside.
~Drain clams, reserving 2 Tablespoons of juice; rinse clams, set aside.
~In a small bowl, beat egg, milk and reserved clam juice; stir into dry ingredients just until moistened.
~Add the clams and minced onions.
~Drop by large Tablespoon into hot oil. Fry for 3-4 minutes on first side, 1-2 minutes on second side. Drain on paper towels.

Creamy Clam sauce and Pasta

This recipe is one that I have made for years. It is a cheesy clam sauce that is wonderful over a wide pasta like linguini.


This picture was taken as I added the fresh parmesan cheese. You can also use the "shaker" parmesan that is in the canister.

Creamy Clam sauce and Pasta

2 cups fresh mushrooms, sliced
2 cloves garlic
1/2 cup butter
1/2 cup flour
2 (6 oz) cans minced clams, drained and rinsed, but reserve liquid!
1/2 cup water
2 cups half and half
1/2 cup shredded parmesan cheese or shaker can cheese
1/4 teaspoon pepper

Brown mushrooms and garlic in butter. Sprinkle in flour, cook for 1 minute. Stir in clam liquid and 1/2 cup water and cook until thickened. Add clams, half and half, cheese, pepper and keep warm.

Serve over linguini.

Serves 6-8 people.

Court Bouillon and Salmon Pie

To poach salmon fillet, first you should make Court bouillon. Court bouillon is a flavored liquid for poaching or quick-cooking foods. It is basically chicken broth or white wine, onions, celery, a few herbs, and some salt and peppercorns...all brought to a boil and then simmered for 8 or 10 minutes.


Strain the bouillon into a large skillet and bring to a simmer.


Add Salmon, poach for 10 minutes. Cool.


Boil 4 medium potatoes and use them to make mashed potatoes.

Saute' one finely chopped onion in 1 Tablespoon of olive oil until soft...add 1 Tablespoon minced garlic to onion.


Mix onion mixture with flaked salmon and mashed potatoes. Spread in 13x9 baking dish.


Cover with pie crust, bake 30 minutes at 350 degrees.



Fulone family review:
~Enjoyed it, but not as much as chicken pot pie...crust is phenomenal. (TacCom)
~Yummy, but like salmon grilled better. (Mom)
~Tasty, but a bit of a dry consistency. (Melody)
~Pretty good, but not as good as pork pie. (Olivia)
~I loved it, but it was filling because of the mashed potatoes. (Paulie)
~Um, I loved it? (Wynne)

I would recommend a bechamel sauce (which is basically a white sauce)to serve on top...it might take the dryness away and make it even more rich!