Comments on: Love Letter http://www.lastnightsdinner.net/2009/04/15/love-letter/ A peek into our kitchen Thu, 11 Mar 2010 13:50:34 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Wendy http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4325 Wendy Wed, 22 Apr 2009 00:43:17 +0000 http://www.lastnightsdinner.net/?p=980#comment-4325 This brought a tear to my eye! I'm so happy for you! This brought a tear to my eye! I’m so happy for you!

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4322 Jennifer Hess Tue, 21 Apr 2009 23:38:13 +0000 http://www.lastnightsdinner.net/?p=980#comment-4322 Hi maris - Bomsters are named for the family who harvest them, and they have a unique way of dealing with them once they get out of the water that really preserves their fresh, sweet flavor. There is a good article about it <a href="http://query.nytimes.com/gst/fullpage.html?res=9E01E7D61731F934A15752C1A9639C8B63" rel="nofollow">here.</a> Camille - We did end up discarding the oil that was left here, but I love your idea of tossing it with a breadcrumb topping. I bet it would be great incorporated into a seafood stuffing, too. I'm going to have to experiment! Hi maris – Bomsters are named for the family who harvest them, and they have a unique way of dealing with them once they get out of the water that really preserves their fresh, sweet flavor. There is a good article about it here.

Camille – We did end up discarding the oil that was left here, but I love your idea of tossing it with a breadcrumb topping. I bet it would be great incorporated into a seafood stuffing, too. I’m going to have to experiment!

]]> By: Camille http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4291 Camille Sun, 19 Apr 2009 20:34:08 +0000 http://www.lastnightsdinner.net/?p=980#comment-4291 Your oil poached cod & now the scallops made me drool!! I'm not familiar with Bomster scallops...are they like the Digby scallops from Nova Scotia? They appear to be the same. I would love to try this method of preparation. One question...what do you do with the oil after poaching? It seems such a waste to throw it out. As I'm sure some scallop juices leach into the oil, I don't know how long it would keep unless it was frozen. I was thinking that it would be worth a try. Then it could be thawed & tossed with breadcrumbs to scatter over a Coquille St. Jacque or other seafood casserole?? Your oil poached cod & now the scallops made me drool!! I’m not familiar with Bomster scallops…are they like the Digby scallops from Nova Scotia? They appear to be the same. I would love to try this method of preparation. One question…what do you do with the oil after poaching? It seems such a waste to throw it out. As I’m sure some scallop juices leach into the oil, I don’t know how long it would keep unless it was frozen. I was thinking that it would be worth a try. Then it could be thawed & tossed with breadcrumbs to scatter over a Coquille St. Jacque or other seafood casserole??

]]> By: maris http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4289 maris Sat, 18 Apr 2009 15:18:15 +0000 http://www.lastnightsdinner.net/?p=980#comment-4289 Hi Jennifer - I love scallops - these sound so great! How are Bomsters different than other scallops? I'm a novice! Hi Jennifer – I love scallops – these sound so great! How are Bomsters different than other scallops? I’m a novice!

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4286 Jennifer Hess Fri, 17 Apr 2009 15:16:55 +0000 http://www.lastnightsdinner.net/?p=980#comment-4286 Lydia - I can't believe it has taken me nearly a year for me to get the hang of cooking with them! Better late than never, and it'll hopefully be smooth sailing for me and these scallops from here on out. :) Elizabeth - Ha ha! I'll admit that made me laugh out loud (I also found myself totally charmed by Fabio). I think the poaching really enhanced the creaminess of the scallops, and let their flavor and texture really shine through. I'm looking forward to oil-poaching again and trying out different sides and sauces with them. The possibilities are endless! Lydia – I can’t believe it has taken me nearly a year for me to get the hang of cooking with them! Better late than never, and it’ll hopefully be smooth sailing for me and these scallops from here on out. :)

Elizabeth – Ha ha! I’ll admit that made me laugh out loud (I also found myself totally charmed by Fabio). I think the poaching really enhanced the creaminess of the scallops, and let their flavor and texture really shine through. I’m looking forward to oil-poaching again and trying out different sides and sauces with them. The possibilities are endless!

]]> By: Elizabeth http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4280 Elizabeth Fri, 17 Apr 2009 02:59:40 +0000 http://www.lastnightsdinner.net/?p=980#comment-4280 Dees is not Top Scallop!!! (sorry, I couldn't help myself-- I loved Fabio). :-) "Good scallops" (to borrow a favorite phrase from Ina Garten) are usually out of our normal budget, but I am definitely going to suggest this method for the next time we make them. Our local fish market seems to always have scallops that look like this, and I love simple preparations that don't overwhelm each scallop. Although I'm sure the husband will want to wield his culinary torch to sear them--perhaps I can propose a compromise... Dees is not Top Scallop!!! (sorry, I couldn’t help myself– I loved Fabio). :-)

“Good scallops” (to borrow a favorite phrase from Ina Garten) are usually out of our normal budget, but I am definitely going to suggest this method for the next time we make them. Our local fish market seems to always have scallops that look like this, and I love simple preparations that don’t overwhelm each scallop. Although I’m sure the husband will want to wield his culinary torch to sear them–perhaps I can propose a compromise…

]]> By: Lydia (The Perfect Pantry) http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4278 Lydia (The Perfect Pantry) Thu, 16 Apr 2009 20:44:38 +0000 http://www.lastnightsdinner.net/?p=980#comment-4278 Sign my name to the love letter, too. Ever since discovering Bomster scallops at a farmers' market a couple of summers ago, I've been in love. Sign my name to the love letter, too. Ever since discovering Bomster scallops at a farmers’ market a couple of summers ago, I’ve been in love.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4276 Jennifer Hess Thu, 16 Apr 2009 12:30:24 +0000 http://www.lastnightsdinner.net/?p=980#comment-4276 Hartley - Oh, this was incredibly easy. Just like I did with the cod previously, I nestled the scallops in a baking dish, salted them, covered them in olive oil and then put them in the oven at the lowest temperature until they were just cooked through. I think it took 15-20 minutes or so? The oven poaching is working really well for me - we don't really have a low-heat burner on our stovetop, so it's a good way to keep a consistent, low temperature to gently cook things. Marie - I have not tried that but now I very much want to! Katie - Well, after playing with various methods of cooking these particular scallops, I have to say poaching them was easy and probably foolproof :) It really enhanced the buttery, creamy texture of the scallops. Searing is another classic prep, but you have to watch them very carefully, because you want to get a nice bit of caramelization on them without over cooking them. If you try it, let me know how you do! Hartley – Oh, this was incredibly easy. Just like I did with the cod previously, I nestled the scallops in a baking dish, salted them, covered them in olive oil and then put them in the oven at the lowest temperature until they were just cooked through. I think it took 15-20 minutes or so? The oven poaching is working really well for me – we don’t really have a low-heat burner on our stovetop, so it’s a good way to keep a consistent, low temperature to gently cook things.

Marie – I have not tried that but now I very much want to!

Katie – Well, after playing with various methods of cooking these particular scallops, I have to say poaching them was easy and probably foolproof :) It really enhanced the buttery, creamy texture of the scallops. Searing is another classic prep, but you have to watch them very carefully, because you want to get a nice bit of caramelization on them without over cooking them. If you try it, let me know how you do!

]]> By: Katie http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4275 Katie Thu, 16 Apr 2009 07:07:30 +0000 http://www.lastnightsdinner.net/?p=980#comment-4275 Scallops intrigue me. I've never tried them but they look absolutely delicious. I think in a way I'm a little scared of them! Any tips on a first-timer cooking them? Scallops intrigue me. I’ve never tried them but they look absolutely delicious. I think in a way I’m a little scared of them! Any tips on a first-timer cooking them?

]]> By: Marie http://www.lastnightsdinner.net/2009/04/15/love-letter/comment-page-1/#comment-4274 Marie Wed, 15 Apr 2009 18:21:25 +0000 http://www.lastnightsdinner.net/?p=980#comment-4274 I'm sure you be getting a love letter back :-) Wow. Yum. Ever tried poaching litlte potatoes in butter? It doesn't bear thinking about, really, but it is delicious. I’m sure you be getting a love letter back :-) Wow. Yum.

Ever tried poaching litlte potatoes in butter? It doesn’t bear thinking about, really, but it is delicious.

]]>