Coquilles st. Jacques recipe
5 years ago
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A great find! LeCreuset
Comments (24)"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...See MoreWhat's For Dinner - #305
Comments (100)Sharon, that tart looks delicious. Looking forward to the recipe. Beth, Tiramisu birthday cake. What a treat. Jim, this is definitely a keeper recipe. White Beans and Sausage Source: David Leite's - The New Portuguese Table - My Family's White Beans and Sausage 1 pound dried navy, small California white or great northern beans, washed and sorted 1/2 pound bacon 1 large onion, chopped 3 cloves garlic, minced Bay leaf olive oil 3/4 pound Chourico, Linguica or Dry-Cured Smoked Spanish Chorizo cut into 1/4-inch slices 1/2 teaspoon dried red pepper flakes, or more to taste 1 tablespoon sweet paprika water ( I used chicken broth) Salt Freshly ground pepper 3 tablespoons tomato paste (squeeze tube) Fresh chopped flat leaf parsley Heat a large pot over medium low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels. Bump up the heat to medium, add the chourico and sear until lightly browned, 7 to 10 minutes. Transfer the chourico to paper towels. Pour off all but 3 tablespoons of fat from the pot. Or, if the pot is dry , drizzle in some oil. Add the onions and bay leaf and cook, stirring frequently, until deeply golden brown, 20 to 25 minutes, adjust the heat as necessary to prevent the onions from burning. Add the garlic and paprika and cook for 1 minute more. Drain the beans and dump them into the pot, along with the chourico and red pepper flakes, and 3 1/2 cups of water (I used chicken broth). Bring to a boil, reduce the heat to low, cover and let burble gently. Stiring occasionally, until the beans are tender. Begin checking at 45 minutes, but it may take as long as 1 1/2 hours , depending on your beans' add more water (chicken broth) if needed. Fish out and toss the bay leaf. Stir in the tomato paste and bacon and simmer for 10 minutes to thicken the cooking liquid. Season with salt and pepper to taste. Let the beans sit uncovered for 10 minutes to absorb and excess liquid. Serve. Here is a link that might be useful: Thibeault's Table White Beans and Sausage...See MoreWhat's For Dinner? #284
Comments (50)Jwm211, here is the recipe. I use fresh grated Reggiano Parmesan and haven't had a problem with it sticking. Home Cookin Chapter: Recipes From Thibeault's Table Parmesan-Coated Sweet Potato Fries ================================== http://www.wholeliving.com Serves 4; Prep time: 15 minutes; Total time 40 minutes 1/2 cup all-purpose flour 3/4 teaspoon coarse salt 1/2 teaspoon ground pepper 2 large egg whites 1 1/3 cups grated Parmesan cheese 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise (I peel the potatoes) Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired....See MoreRECIPE: Spinach Gratin
Comments (11)Sharon, I made this for a dinner party last week and my guests loved it. It was great to make ahead and then just pop in the oven when we started our first course (coquilles st jacques - Julia's version). Also on the menu was a sweet and white potato 'gratin' with only a dash of cream, herbs d'Province and onions. A side of roasted sugar snap peas, and the start of the show, grilled rib eyes, finished the meal. Thanks for the recipe. Sue...See More
5 years ago
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