Menu:
Green Salad with Apple Dressing
Bay Scallops with Lemon Butter and Herbs
Celery Root and Potato Puree
Jam-Glazed Hazelnut Mini Cakes
Why & Who:
Me and Ryan. Easy peasy recipe for a weeknight dinner.
Rating (1-10):
Crystal - Salad - 8, Scallops - 10, Celery & Potato Puree - 8, Mini Cakes - 8
Ryan - Salad - 8, Scallops - 9, Celery & Potato Puree - 8.5, Mini Cakes - 8
MSDAH Photos
Mini cake photos.
Ingredients for salad.
Chopped up granny smith apple, shallots, olive oil and white wine vinegar.
Toss with romaine lettuce and add some beets (supposed to be baked from fresh but I just used a can) and add salt and pepper.
Salad close up.
Salad thoughts: Nice & basic. Ryan liked the salad even though he's not a beet fan. Nothing super exciting out of the ordinary but pretty yummy.
Ingredients for puree. I've never purchased a celery root before.
Crazy celery root ball thing.
Peel potatoes and celery root and boil. Then add to food processor.
Puree the root veggies with garlic, milk and butter. Think you were supposed to 'stir to just combine' hot milk but I just dumped cold milk and pureed away. Much easier.
Lovely consistency. Like fluffy mashed potatoes.
Scallops in a hot pan.
All cooked up.
Scallops on top with some liquid from the pan mixed with lemon juice.
Up close and yummy.
Scallops & root puree thoughts: The root puree had a interesting and unusual flavor. Ryan and I both liked it with the scallops. It was like mashed potatoes but different. More complex. And scallops with butter and lemon juice are always lovely. The only thing Ryan suggested would be to add a little more zing with seasoning. I didn't add the random herbs on top the recipe called for so that might have been it or I think a little more salt and pepper would have gone a long way. Very good. Love seafood. Would make this again.
Went out on the town and decided to cook the mini cakes about 2:45 am after having quite a few beers. Surprised that I was able to add the right ingredients in the right amounts! Butter, flour, egg whites (Ryan separated them & was proud of himself), sugar and salt.
Supposed to be fancy with the butter and 'skim foam from the top' in a saute pan but I just nuked it in tupperware and dumped it in.
Also couldn't find hazelnuts in grocery store so I used macadamia nuts.
And also was supposed to let mixture sit at room temperature for 20 minutes. Um, bor-ring. I had a living room dance party for one calling my name.
Into the mini muffin tin and into the oven it went.
13 minutes later cute little cakes popped right out of the pan. Nice almost pound cake textured little cakes. Very yummy.
Melted some raspberry jam in a pan with some water and drizzled on top. Not too melted because I want to eat them right then.
Mini cakes thoughts: Came out delicious. Not sure what they would have tasted like with hazelnuts but macadamia nuts were a pretty awesome substitute. Nom nom nom nom!
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