"Thanks Jim, So glad you have some ideas for me. How about a great Cape Cod recipe for me." My first thought was Sheperd's Pie, exemplified by Ann T's in WFD #318. My second thought was this one, which I can honestly say is a *great* Cape Cod recipe. My original source, Howard Mitchum's Provincetown Seafood Cookbook, has been misplaced. I found Emeril's recipe to be very close, so I copied it and tweeked it to be the way I make it. Coquilles St. Jacques Ingredients 1 pound sea scallops 1 small onion, sliced 1/2 lemon, sliced 1 bay leaf 1/2 cup dry white wine (or 1/4 cup white vermouth) 1/2 cup water (3/4 cup if using vermouth) 4 tablespoons unsalted butter 4 tablespoons all\-purpose flour 1/2 cup milk 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground white pepper Pinch cayenne 2 tablespoons minced parsley 2 tablespoons minced green onions 1/2 cup heavy cream 1/2 cup shredded Jarlesberg cheese (or Gruyere or Swiss) 1/4 cup grated Parmesan Directions Lightly butter the insides of 4 large ramekins and place on a baking sheet. Warm the ramekins in a very low oven. If the scallops are larger than bite size, cut them into bite size pieces. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate and keep warm. Reserve the poaching liquid. In a clean large saute pan or medium saucepan, melt the butter over medium\-high heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Jarlesberg, stir until cheese is melted and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins. Sprinkle the Parmesan over the scallops. Run under the broiler until just lightly browned, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately. Jim

I see you picked the Dijon - good choice! I had not seen it before and think its beautiful. (I did not like the Citron) Just for comments - l I think Cobalt blue is a classic sort of kitchen accessory color because over the years country kitchens, white cabs etc. come back into style and blue looks really wonderful with that. Also "yellow" sunny walls are popular in kitchens and blue looks good with that. I have the Flame and occasionally think I'd like to switch, but then change my mind. Its classic in its own right as one of the original colors of a pretty old name in French cookware - now too trendy for being copied by Rachael Ray, Mario Batali etc. but I like the sense of tradition it gives me and I believe orange is supposed to induce hunger? (not that I need any more of that:)

cynic, as an aside to the roaster discussion, I use a big green unbreakable Stanley Thermos. It's not pretty, but I got mine because all th farmers and construction workers I know used them. Mine will keep a pot of hot chocolate steaming hot for several hours while the kids go tobogganing, so we're talking outside in a Michigan winter and usually stuck right into the snow. I used them a lot for camping, I could make coffee at breakfast, put it into the Stanley and it would still be drinkable at supper. Oh, and I've put ice water in it or iced tea when spending a few hours out in the hay field and it keeps ice in the liquid for a couple of hours too. I can definitely recommend them, although my oldest one is over 20 years old, so I'm hoping they haven't "improved" them. Annie

Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of...