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May 26, 2013

Coquilles St. Jacques

Coquilles St. Jacques is a French dish that consists of scallops in a creamy wine sauce topped with bread crumbs or cheese browned under the broiler. This recipe is best with bay scallops. Bay scallops are generally found on the East coast and are smaller and sweeter than sea scallops. They average between 80-100 per pound.

Serves 6

We paired this with a French Le Cirque Rose.

Ingredients:

  • 1 pound of scallops (bay or sea)
  • 1 shallot
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon marjoram leaves
  • Dash of paprika
  • ¾ cup dry white wine
  • ¼ pound mushrooms, washed, trimmed and coarsely chopped (about 1 ½ c.)
  • 1/3 cup butter
  • ¼ cup flour
  • 1 cup whipping cream
  • 2 teaspoon snipped parsley
  • 1 tablespoon butter
  • 1/3 cup bread crumbs
  • ½ cup shredded Gruyere cheese

    Instructions:

    If sea scallops are used, cut each into 3 or 4 pieces. Wash scallops; remove any shell particles and drain.

    In a medium saucepan, cook and stir shallots in 1 tablespoon butter until tender. Add scallops, lemon juice, salt, marjoram leaves, paprika and wine; simmer uncovered 10 minutes. Add mushrooms; simmer 2 minutes longer. Drain liquid from scallop mixture; set aside.

    Melt 1/3 cup butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved liquid and the cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in parsley.

    Pour sauce over scallop and mushroom mixture; heat through, stirring frequently. Immediately pour into casserole (may also use 6 individual baking shells). Top with cheese.

    Melt 1 Tbsp. butter in a small skillet; add bread crumbs, stirring until moistened. Sprinkle crumbs over cheese. Set oven control at broil and/or 550 degrees; broil 5 inches from heat for 5 to 8 minutes or until bubbly and brown.

    Cooking wiser
    To save money, save old bread, toast and crush into homemade breadcrumbs. A good way to use old crackers too, just toast, and crush into cracker crumbs.

    To save calories, use whole milk to replace the cream. It will not be as rich and creamy but it will still taste great.

    Posted by terri at 02:23 PM | Comments (0)

    May 13, 2013

    Pate Maison

    The Pate was served as the first small plate at our wine club dinner.
    Pamela provided the recipe.

    This recipe makes enough for a large party. If there is any left over it freezes very well. Make a day in advance for best flavors.

    INGREDIENTS

    2 small celery ribs
    4 whole peppercorns
    6 cups water
    1 tsp salt
    1 lb chicken livers
    tiny pinch of cayenne pepper
    1/2 pound sweet butter
    2 tsp dry mustard
    1/2 tsp nutmeg grated
    1/4 tsp ground cloves
    1/4 cup finely chopped onion (yellow)
    1 small garlic clove
    1/4 cup calvados
    1/2 cup dried currants

    Instructions:

    1 Add celery and pepper corns to 6 cups of water with salt. bring to a boil, simmer for 10 minutes.

    2
    Add the chicken livers and simmer gently for 10 minutes. Livers should still be slightly pink inside.

    3
    Drain livers, discard celery and peppercorns. Place livers in food processor and add remaining ingredients except currants and process until smooth. stir in currants and transfer to a 3-4 cup crock or terrine.

    Source: sarah - Silver Palate

    Posted by terri at 03:08 AM | Comments (0)

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