Bay Scallop Gratin

It's bay scallop season! Peconic Bay Scallops are so, so good. Go get some if you can! They are so little, and tender, and sweet. I made them two ways for Valentine's Day - this was Ina Garten's recipe. It's so tasty! Great for a dinner party because it cooks quickly and you can prep ahead. The topping is incredible. 

Ingredients:

1/2 lb bay scallops

2 tbsp butter, room temperature

2 gloves garlic, minced

1 small shallot, minced

1 slice prosciutto, chopped

1 small handful parsley, chopped

1/2 tbsp lemon juice

1 tbsp vermouth

kosher salt

black pepper

2 tbsp olive oil

1/4 cup panko

2 tbsp wine

Roasted Cauliflower with Panko and Pecorino

Happy New Year! As with most early January weekends, I've had my nose in cook books - all my wonderful Christmas presents from the people who know me best. Every Christmas I amass several new books to add to my growing collection. My mother-in-law gave me Ina Garten's new "Make It Ahead" book. I love Ina, and pretty much everything she makes is good. Healthy, not always, but reliable and tasty, yes. This cauliflower is fantastic! Totally addicting. I will certainly be making it again. It's pretty simple and it will disappear quickly. 

Mustard and Creme Fraiche-Roasted Fish

This is a quick, easy, and tasty Ina Garten recipe. The whole thing takes about 20 minutes. The sauce is so flavorful.

Serves 2

Ingredients:

2 filets of fish (I used striped bass - wonder why?)

1/2 cup creme fraiche 

1.5 tbsp Dijon mustard

1/2 tbsp grainy mustard

1 small shallot, finely chopped

1 tsp capers, drained

Salt and pepper

Directions:

Preheat the oven to 425. Mix the creme fraiche, mustards, shallot, and capers and season with salt and pepper. 

Tomatoes Gratin

I saw a recipe from Ina Garten and thought it sounded easy and like a great side. I modified it a bit to make little miniature ramekins. They were tart and sweet and the crispy bread crumbs were a great contrast. Super easy, too.

Ingredients:
2 big handfulls grape tomatoes, halved
1 piece of bread
1 clove garlic
olive oil
pinch of thyme
olive oil

Directions:
Heat oven to 400. Pulse the garlic in a food processor until finely chopped. Add piece of bread and pulse to get course crumbs. Add 2 tbsp of olive oil and pulse. Add a tsp or so of olive oil to the bottom of the ramekins along with the thyme and a big pinch of salt.