Liz's haphazard kitchen adventures, take 1
Jul. 5th, 2008 11:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
edenfallingTonight I accidentally made a sort of scallop bisque (not a real bisque, because I am not nearly that ambitious, but along the same basic principles). It tasted lovely with a bit of pepper, and the broth was excellent on bread.
The thing is, I meant to make a sort of scallop casserole.
...
I dunno. I understand the basic principles of cooking well enough that I don't mind an experiment now and then -- and my experiments are usually even edible -- but I'm clearly never going to be a chef.
For those curious about my 'recipe': I crumbled six or seven Ritz crackers -- the roasted vegetable kind -- into very fine crumbs and sprinkled them over a layer of scallops (3/4 lb, raw and thawed) in a 7" square and 2" deep Corningware dish. Then I added a tablespoon and a bit of melted butter (salted, not sweet), and a dollop of water, since I'm paranoid about things drying out and burning in my oven. (I spent too long in rented houses with hypersensitive smoke alarms, you see.) Then I covered the dish and baked it in the oven at 350 degrees Fahrenheit.
After fifteen minutes, I checked the dish and realized I had more of a soup than a solidifying casserole. So I took off the lid and baked the whole mess for another twenty minutes, which thickened the broth but still left it more of a soup than anything you'd eat with a fork.
Served with salt and pepper to taste, and bread for sopping up the broth. Very rich. Will serve two. (And if you're intending to make it as a soup, I'd leave the lid on longer so as to have more broth left.)
The thing is, I meant to make a sort of scallop casserole.
...
I dunno. I understand the basic principles of cooking well enough that I don't mind an experiment now and then -- and my experiments are usually even edible -- but I'm clearly never going to be a chef.
For those curious about my 'recipe': I crumbled six or seven Ritz crackers -- the roasted vegetable kind -- into very fine crumbs and sprinkled them over a layer of scallops (3/4 lb, raw and thawed) in a 7" square and 2" deep Corningware dish. Then I added a tablespoon and a bit of melted butter (salted, not sweet), and a dollop of water, since I'm paranoid about things drying out and burning in my oven. (I spent too long in rented houses with hypersensitive smoke alarms, you see.) Then I covered the dish and baked it in the oven at 350 degrees Fahrenheit.
After fifteen minutes, I checked the dish and realized I had more of a soup than a solidifying casserole. So I took off the lid and baked the whole mess for another twenty minutes, which thickened the broth but still left it more of a soup than anything you'd eat with a fork.
Served with salt and pepper to taste, and bread for sopping up the broth. Very rich. Will serve two. (And if you're intending to make it as a soup, I'd leave the lid on longer so as to have more broth left.)
