Because Sharing is Caring 3

Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me… These tips are taken from the book “Notes on Cooking” by Costello and Reich chapter on recipes…

  • Read the Recipe
    As the book says, turn off the TV! Sit and read the recipe without distractions and make a note of the ingredients, equipment and tools needed.
  • Re-read the Recipe
    Read the recipe and let your imagination ponder options…
  • Read a couple of Recipes
    I found this to be a great idea. If you’re cooking a big entree or even a little appetizer or desert, you may want to read a couple of different recipes to see how different cooks approach the same recipe.
  • If it’s in the title, leave it alone!
    its nice to improvise with ingratiates and make inspired substitutions… instead of topping the mashed turnips with bacon, use parmesan cheese.. but, as the book says, recipes are designed around core flavors, if you are considering a recipe for beef bourguignon, and you don’t care for beef or burgundy wine… pick another recipe.
  • Do not be surprised by surprising results
    There are so many variable in cooking, from the humidity in the room to temperature differences in ovens, you cannot control everything and sometimes this results in variations in the end result…. Mangia!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

Spam with Less Sodium

Blarney Stones

So, my brother suggested that I spend the time from now till St Paddy’s day sharing my many Irish recipes. I told him it’s a blog about Long Island food, and he reminded me that Ireland is a rather long island. Well, its hard to argue with logic like that so…

Blarney Stones – my version of Guinness battered scallops. Here on Long Island we have access to rather fresh scallops. However, there are times when you get scallops that are ‘less than optimal’. When this occurs, coating the little mollusks in a beer batter is a tasty cover-up.

Here’s what you’ll need:

  • ½ lb bay scallops
  • 1 cup self rising flour , split in half
  • ¼ cup self-rising yellow cornmeal
  • 1 can Guinness
  • 5 -6 dashes hot sauce
  • salt and pepper
  • oil (for frying)

Rinse the scallops and drain to a towel.

In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter.

Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly.

Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown.

Remove the scallops from the oil and drain on paper towels.

These go wonderfully with my tartar sauce…