Massively brings you complete coverage from the Warhammer Online beta!
Posts with tag scallops

Two super-tasty scallop dishes

scallop salad
After disliking scallops through most of my childhood, I found them on my birthday dinner plate a few years ago. My friend had whipped up a warm scallop salad for my big day, and it was insanely delicious. Now, of course, I love the things. They're very tasty, pretty versatile, and are ridiculously simple to prepare.

Over the last few weeks, I wanted to use up the last of the big scallops hanging out in my freezer. First, I made the above -- a warm salad to get back to the roots of my scallop love. The key is to have a creamy sauce/dressing, and vegetables that are warm and almost limp (but still holding some firmness). This one had tomatoes, peppers, green beans, basil, and feta.

Hit the jump for the second dish.

Continue reading Two super-tasty scallop dishes

The Globe and Mail in 60 seconds: Red Bull & vodka scallops to light beer

Red Bull and Vodka scallops
  • Normand Laprise discusses creativity and innovation in cooking, and shares a recipe for Princess Scallops with Red Bull and Vodka.
  • Remember that Bourdain episode with secretive dinners? Toronto has it's own private dinner parties where chef-made meals wow guests in private.
  • China -- a place for red wine?
  • Rick Moonen says: Don't fear those other fish -- the sardines, mackarel, and other sea creatures.
  • Martin Picard, of Au Pied de Cochon, challenges laws against wild game meats in restaurants.
  • Fancy beer goes light.

The Toronto Star in 60 Seconds: Beer bars, heirloom tomatoes and sapodilla fruit

Beer Bistro
  • Toronto is a great city, but it's even better when you discover the myriad of great beer bars in the city. All of my favorites are on there, although Abbot on the Hill should've gotten more than just an honorable mention.
  • The ins and outs of Mill St. Organic Lager.
  • They may look asymmetrical, but heirloom tomatoes are a great tomato find.
  • Montreal poutine hits Toronto with Cafe du Lac.
  • Recipe: Escabèche-style Scallops.
  • Give TLC to the sapodilla fruit.
  • Recipe: Fried Grouper with Parsley Sauce.

Cookies, Christmas, and Cooking A Goose: The Boston Globe in 60 seconds

Ramen Setagaya: Oishii desu!

SetayagayaNYBowl
Last week I wrote about Rameniac, a guide to all things ramen so detailed and descriptive that it left me jonesing for a hot bowl of the stuff. As promised, I did indeed trek from my native Queens to Manhattan's East Village that same afternoon to satisfy my urge.

Rather than head to one of the neighborhood's longstanding ramenyas, I decided to try out Ramen Setagaya, a new spot that opened in mid-June amid much fanfare and accompanying long lines. Part of the reason for all the buzz surrounding Setagaya's opening lies in the fact that it's the first U.S. restaurant of a popular Tokyo chain. And a large part lies in the fact that they make one kickass bowl of soup.

Continue reading Ramen Setagaya: Oishii desu!

Recipe: Sarah's friend Wes's Scallops and Wild Mushrooms

seared scallops
I used to be afraid of scallops. Like few other things for which there is no explanation other than "maybe I was traumatized by it so badly in my childhood that I can't remember it, but I know I hate it," scallops were deep down in there with roast beef, rice krispies treats, cherry-flavored cough syrup, and the entire cuisine of Vietnam. However, in recent months, I have slowly been facing these fears head on.

Okay, so I am pretty sure that I still can't eat roast beef and rice krispies treats, but I have had some awesome experiences with scallops.

A friend of mine made a dinner of seared scallops that had been seasoned with just basic spices and exotic mushrooms that were sauteed in nothing but butter. Sometimes, the most delicious things are just that uncomplicated.

Recipe after the jump

Continue reading Recipe: Sarah's friend Wes's Scallops and Wild Mushrooms

Mother's Day and Morels: The Boston Globe in 60 seconds

Oysters are gross, but here's a guide to eating them

OystersThis might be just because I'm not a big seafood fan in the first place (except for some fish, clams, and scallops), but I find oysters a rather odd food to even think about eating. The way it must feel when it's going down your throat...gah. I wouldn't eat one for a million dollars.*

But I know that a lot of you out there love them, and Esquire has everything you need to know about buying and eating them: what they are, the difference between East Coast and West Coast oysters, how to shuck them (including the equipment you'll need), and a few companies where you can buy the best oysters in the country.

Oyster lovers, rejoice!

* This is a lie. I actually would eat one for a million dollars.

Cookies and Cake: The Boston Globe in 60 seconds

I'll have a large cheese pizza please, hold the octopus

OctopusThe web's first Japanese pizza page, as this web site proclaims itself, shows your the truly odd pies they're creating over there. Now, I'm all one for a little adventure in food, but come on, mayonnaise and octopus on a pizza? Gah.

I also love the design of the site. I said to myself, "wow, that's very 1996," and then I scrolled to the bottom of the page and found out that the page was created in 1995. OK, so I was a year off. I love how it looks like they haven't changed it since then (no kidding here, I'm actually serious).

But that still doesn't mean I'm going to throw scallops or crab legs on top of my pizza.

UK Food - via blogs

JamFaced
SSMarmalade seems to be flavour of the moment in a couple of corners of the UK food blog scene.

Lime and Dried Fig Marmalade pops up at Fiordizucca which is recommended with bread and cheese, looks great too. Baking For Britain provides a more indepth description and attempts - successfully I might add - a 17th century recipe for Quince Marmalade. More a jelly, really a little like the Spanish Membillo. It's a great post and well worth reading.

English Patis has a recipe for Beansprout Spicy Rolls which sounds much more exotic as Lumpiang Togue. Sounds really tasty so I have printed out the instructions/ingredients in anticipation of trying this one out. Roasted Cauilflower is on the table at Nami-Nami and Pertelote has been joining in the world-wide fun of Sugar High Friday with Chestnut Rice Pudding with Cocoa Nibs.

More pud over at the Travelers Lunch Box with a beautifully pictured Baklava with Cardmon, Honey and Pistachios. Jam Faced, always the one with the posting verve and now a regular read for me, has a great post entitled Never Mind the Pollocks. Worth a read.

School of Fish: Gai and Dolls

hatategai temakiWe've been making our way around the sushi bar here at slashfood, and preparation for Valentine's Day simply begs for a study in bivalves - clams, scallops, and those ever-so-aphrodisiac-al oysters.

"Gai" is a general Japanese term that refer to most of the clams. I very rarely see the kind of smaller clams that we put into chowders or batter and fry on a sushi menu. However, mirugai and hokkigai are regular offerings. Oysters are called "kaki."

Continue reading School of Fish: Gai and Dolls

Tip of the Day

Tired of boring pastas with just one sauce? Add another, or two!

Slashfood Features


Seasons
Spring (19)
Summer (192)
Fall (12)
Winter (2)
What is it?
Beef (561)
Bread (45)
Candy (463)
Cheese (475)
Chocolate (784)
Comfort Food (649)
Condiments (231)
Dairy (520)
Eggs (270)
Fish (333)
Fruit (957)
Grains (605)
Meat (274)
Nuts/seeds (290)
Pork (338)
Poultry (399)
Rice (22)
Shellfish (153)
Soups/Salads (57)
Spices (298)
Sugar (404)
Vegetables (1220)
Holidays
Christmas (68)
Easter (20)
Halloween (40)
Hanukkah (9)
New Year's (11)
St. Patrick's Day (13)
Thanksgiving (50)
Valentine's Day (32)
Memorial Day (13)
Mother's Day (32)
Passover (7)
News
Artisan Foods (77)
Bakeries (134)
Books (744)
Business (1165)
Celebrities (90)
Coffee shops (180)
Farming (402)
Fast Food (248)
Food News (138)
Health & Medical (768)
How To (1239)
Lists (745)
Local Eating (75)
Magazines (461)
New Products (1395)
Newspapers (1517)
On the Blogs (2276)
Raves & Reviews (1077)
Recipes (2135)
Restaurants (1295)
Science (696)
Site Announcements (175)
Stores & Shopping (938)
Television/Film (570)
Trends (1291)
Vegetarian/Vegan (52)
Features
Cheese Course (11)
Diary of a Distiller (16)
Guilty Pleasures (43)
Raising the Bar (16)
Tip of the Day (114)
Wild Edibles (20)
Alt-SlashFood (42)
Back to School (14)
Brought to you by the letter D (37)
Cocktail Hour (22)
Cookbook of the Day (446)
Cooking Live with Slashfood (80)
Cooking Without a Recipe (3)
Culinary Kids (228)
Did you know? (445)
Fall Flavors (124)
Feast Your Eyes (109)
Food Gadgets (467)
Food Oddities (905)
Food Porn  (876)
Food Quest (170)
Foodie Flicks (7)
Frugal Food (75)
Garden Party (26)
Grilled Cheese Day (34)
Hacking Food (107)
Happy Hour (210)
Head to Tail (37)
in sixty seconds (438)
Ingredient Spotlight (27)
Leftovers  (46)
Light Food (182)
Liquor Cabinet (165)
Lush Life (225)
Our Bloggers (22)
Pizza Day (40)
Pop Food (146)
Pumpkin Day (10)
Real Kitchens (76)
Retro cookery (122)
Sandwich Day (32)
Slashfood Ate (121)
Slashfood Bowl 2008 (17)
Slashfood Challenge (1)
Slashfood Talks (4)
Slow cooking (51)
Spirit of Christmas (174)
Spirit of Summer (178)
Spirited Cooking Day (29)
Spring Cleaning (23)
Steak Day (19)
Super Bowl XLII (73)
Super Size Me (117)
The Best ... in All of New York (14)
The History of... (68)
What Time Is It?
Breakfast (700)
Dessert (1248)
Dinner (1313)
Hors D'oeuvres (287)
Lunch (950)
Snacks (1065)
Where Is It?
America (2339)
Europe (461)
France (138)
Italy (150)
Asia (503)
Australia (149)
British Isles (846)
Caribbean (36)
Central Africa (7)
East Coast (555)
Eastern Europe (42)
Islands (52)
Mediterranean (130)
Mexico (15)
Middle East (55)
Midwest Cities (222)
Midwest Rural (69)
New Zealand (62)
North America (78)
Northern Africa (20)
Northern Europe (65)
South Africa (30)
South America (92)
South Asia (123)
Southern States (206)
West Coast (911)
What are you doing?
Baking (729)
Barbecuing (100)
Boiling (127)
Braising (18)
Broiling (33)
Frying (172)
Grilling (178)
Microwaving (33)
Roasting (85)
Slow cooking (25)
Steaming (45)
Choices
 (0)
Fairtrade (10)
Additives
Artificial Sugars (36)
High-fructose corn syrup (14)
MSG (7)
Trans Fats (57)
Libations
Hot chocolate (24)
Soda (156)
Spirits (352)
Beer (329)
Brandy (4)
Champagne (81)
Cocktails (403)
Coffee (356)
Gin (104)
Juice (120)
Liqueurs (53)
Non-alcoholic (19)
Rum (85)
Teas (172)
Tequila (11)
Vodka (150)
Water (85)
Whisky (99)
Wine (592)
Affairs
Celebrations (44)
Closings (9)
Festivals (32)
Holidays (238)
Openings (40)
Parties (200)
Tastings (139)

RESOURCES

RSS NEWSFEEDS

Powered by Blogsmith

Featured Stories

Featured Galleries

I scream, you scream...
Food delivery at its finest
Chocolate Crinkle Cookies
Diary of a Distiller: Chapter 16 - A whole world of pear
Handpresso pics
Chasing the wild mushroom: Part Four - Hitting the jackpot
Chasing the wild mushroom: Part Three- B
Chasing the wild mushroom: Part Three- A
Chasing the wild mushroom: Part Two - Through the woods-B
Chasing the wild mushroom: Part Two - Through the woods-A
Wild Edibles: Kousa Dogwood Fruit
Krispy Kreme burgers from around the world
 

Sponsored Links

Most Commented On (60 days)

Sites We Love

Other Weblogs Inc. Network blogs you might be interested in:

Also on AOL