June 27, 2007
Sauteed Scallops and Summer Vegetables
A quick dinner on a steamy night, prepared by my darling husband (who, by the way, shows up in the July/August issue of Imbibe - congratulations, love!). The green beans in the veg mix are the first batch from our little patch of Brooklyn garden, and man, were they good. There’s nothing like growing your own.
Terry B said,
June 27, 2007 @ 12:02 pm
I am so glad it’s almost lunchtime now. This looks and sounds delicious. And congrats to your husband! You two have the food and beverage departments totally covered, don’t you? I can only imagine [well, with the help of your excellent blogs] how wonderful dinnertime is for you on a daily basis.
Hillary said,
June 27, 2007 @ 12:44 pm
I’m no photographer (though I am the daughter of one) but I absolutely LOVE how the green bean in this photograph creates a perfect and natural enclosure around the rest of the dish. It looks like a delicious work of art!
And my stomach often agrees with my eyes
Jennifer Hess said,
June 27, 2007 @ 2:35 pm
Terry, thanks so much! Mike and I are a pretty good match, I have to say.
I also keep forgetting to tell you that he used your fennel and paprika rub on some pork recently, and it was FANTASTIC. Seriously yummy stuff.
Hillary, thank you! I actually didn’t even notice how that green bean landed in the bowl, but yeah, you’re right - kind of fun!
Lenn said,
June 28, 2007 @ 12:26 pm
This looks tasty…and I had no idea that Mike was a mixologist…
So when is the big blog party in Brooklyn? I’ll bring the vino for sure
Jennifer Hess said,
June 28, 2007 @ 12:28 pm
Lenn - we’re tentatively planning our second annual cocktail extravaganza for sometime in September. I’ll keep you posted!
Going Out Tonight? said,
August 5, 2007 @ 9:23 pm
Jennifer, I’m sort of a novice to cooking with fresh ingredients and going to the Farmer’s Markets here in DC has become my new hobby! Your web site has been such a great inspiration!
I’ve been taking advantage of the abundance of green beans this summer and I was wondering if you had any suggestions for blanching them and keeping that bright green color. Thanks!