March 28, 2011

Caramel Orange Scallops, Spicy Glazed Carrots and Gougeres

Last week I made the Caramel Orange Scallops on time, but forgot to post here and on FFWD! Doh! It's been a very busy week.

On the left here, you see my caramel orange sauce bubbling away. I didn't want to open a bottle of white wine for a 1/2 c. of wine, since I wouldn't be able to drink the rest before it got old, so I used dry vermouth.

Also, I only bought enough scallops for myself, so although I made the full sauce recipe, it was only for 3 scallops :) Luckily Harris Teeter was having a special on fresh sea scallops last Friday!

I don't think I let my sauce reduce enough, because it was a little watery.

As per Dorie's suggestion, I made the Spicy Glazed Carrots (one of the earlier recipes I hadn't tried yet) and enjoyed both making and eating them.

You can see I served my scallops with the carrots and plain basmati rice. I dropped the empty cardamom pods (I had used the seeds for the carrots) into the rice to add a tiny bit of flavor. It really almost added no extra flavor at all but I felt it pulled the whole thing together.

I patted the scallops dry before I put them in the saute pan, but they still spattered all over the place, so I covered them with a screen. Still got a couple flyaways - ouch!

And then on Sunday I got up earlier than my alarm, and decided to whip up a few gougeres for a small reception that morning at church. I wasn't expected to bring anything, but since I was up, and since gougeres were another past recipe I hadn't tried yet, I decided to give them a go. I'm not sure I let the dough dry enough in the pot, and I used a stand mixer to add the eggs, which according to my mom (who makes amazing profiteroles) wasn't the same as mixing it by hand. So I guess I'll try by hand next time. I added mozzarella and parmesan which I had in the fridge, and although they weren't the puffiest, they were very tasty.

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