Archive for February, 2011
Lunch at Boston’s Sel de la Terre
Sel de la Terre, Boston’s bastion of Provencal cuisine, is infamous for its rosemary pomme frites. With good reason. They’re cut thin as shoestrings, fried perfectly (crisp not greasy), and seasoned well with salt and rosemary. Believe me, my picture doesn’t do them justice. I hit Sel de la Terre the other day for lunch [...]
Brown vs. White Eggs: What’s the difference?
What’s the difference between brown eggs and white eggs? Ask your grandmother, and I almost guarantee that she’ll make a strong case for one—or the other. But honestly? Aside from shell color, there’s not really much difference, at least when it comes to cooking. Nutritionally, all eggs are created (almost) equal. When a recipe calls [...]
Roasted Scallops Wrapped in Prosciutto
I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.
