143. Fried Oysters Rémoulade p.329

The instructions for the oyster’s don’t appear online, but the rémoualde is the same one used in this recipe.
I tried a fried oyster for the first time about six months ago at a very posh restaurant. It was brought out as an unexpected treat between courses, and served with a fiery salsa. It had a [...]

28 January 2008 | Fish and Shellfish, The Book | 3 Comments
Tags: cayenne, deep fry, dill pickle, egg, first course, Hors D'Oeuvres & First Courses, mayonnaise, milk, mustard, Old Bay, oyster, parsley, rémoulade, red wine vinegar, saltines, scallion, seafood, shallot, sugar, tomato paste, Worchestershire

120. Scallops Provençale p.319

The recipe from Epicurious is similar to The Book’s version, but only makes half as much.
I made these for my dining companion’s parents, who came for a surprise visit. The last time I cooked for them the pyrex pan I had my gravy in exploded, so I was a bit nervous about this dinner. We [...]

18 November 2007 | Fish and Shellfish, The Book | 5 Comments
Tags: basil, first course, France, garlic, provence, quick, scallop, shellfish, thyme, tomatoes

118. Frisée Salad with Lardons and Poached Eggs p.139

The recipe on Epicurious helpfully notes that frisée is curly French endive, The Book does not. I really don’t know much about salad greens and this one stumped me. I thought it was the curly lettuce I picked up, but I was wrong. My dining companion is a salad impresario, she has an eye for [...]

12 November 2007 | Salads, The Book | 8 Comments
Tags: bacon, egg, first course, France, frisée, lardons, lettuce, poach, red wine vinegar, salad, shallots, vinegar