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Article: EATING OUT: EATING IN SCALLOPS WITH BEURRE BLANC & GRAPES (serves four as a starter; Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars.(Features)
- Article from:
- Sunday Mercury (Birmingham, England)
- Article date:
- November 27, 2005
CopyrightCOPYRIGHT 2005 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: KEVIN ASHTON
"SCALLOPS bought in the shell are much better than other versions (like frozen or in brine). Often these types contain a lot of water which comes out during the cooking, so instead of frying then, you end up stewing them. Scallops should never be fully cooked, or they will become rubbery. You should ask for diver scallops which are caught individually." ...
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... ... over the Triskele's menu, and you'll find a grilled rainbow trout with Chardonnay oak smoked sea salt, fresh herbs and beurre blanc ($15) listed along with that most basic of menu items, a juicy, flavorful half-pound burger (served with spicy fries ...
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