French Fridays With Dorie - Scallops With Caramel Orange Sauce

This week's French Fridays With Dorie's recipe was her Scallops with Caramel Orange Sauce. Originally, I thought about not doing it because I'm not a huge fan of navel oranges. Then I went to the seafood counter to check out the salmon for a ravioli dish I wanted to make. A little pricey for me, so I decided to wait. When I walked past the ready-to-grab seafood cooler, I noticed little containers of bay scallops, ready to be thrown into a pan and consumed. I picked up a small amount, just in case I didn't like the sauce. I forgot to check the recipe to see what was actually in the sauce, but I figured I would grab the scallops now and figure it out later.



When I got home, it was dinnertime. It was too late to really cook anything (read: too tired and hungry). Then I find myself staring at these scallops. Well they were already thawed. I looked up the recipe and realized it didn't take long to make these at all. Even Dorie says "it takes less time to make than a hamburger." The sauce is made up of sugar, dry white wine, and orange juice. I had sugar. Didn't have the wine so I used a sweet peach chardonnay. For the orange juice, I used blood oranges.

I had to make two attempts at the sauce. First time, I let the sugar cook too long, and the caramel got too dark. Then when I was adding the butter at the end, I put in too much. You see, I cut the recipe in half but forgot about halving the butter. Whoops.

The scallops...I guess sea scallops are way bigger than bay scallops? Because mine were definitely tiny. Regardless, I enjoyed this dinner. At least now I have a quick, elegant dinner recipe I can put together at the last-minute.

As per Dorie's request, FFWD participants do not publish the recipes on their blogs. Rather, it is encouraged to purchase Around My French Table. I do highly recommend buying this book and joining us every Friday to try another delicious recipe.

Baked Coconut Shrimp

I love fried food. Who doesn't? Unfortunately, I eat a lot of it, especially when I eat out. Onion rings, fried zucchini, cheese sticks, fried chicken, fried shrimp, fried fish, the list goes on. What's one way to enjoy fried food without frying? Baking. Sure, baking might not give you the exact crispiness that frying does, but adjusting the batter still makes it tasty (and healthier).

Take these coconut shrimp. Normally, you order them at a restaurant and get fried shrimp. I found a nice recipe for coconut shrimp that cuts out the fat. I have made this recipe multiple times, and there is one thing I learned - they stick ridiculously to the foil. Spray the foil, and when you think you have enough, spray again.

I think they are tasty enough to be eaten alone, but feel free to make sweet and sour sauce for dipping.


Oven-Baked Coconut Shrimp



26 shrimp, peeled, deveined, tails intact
1/3 cup cornstarch
1 tsp salt
1/2 tsp pepper
3 egg whites
1 1/2 cups sweetened flaked coconut

1. Preheat oven to 375F. Line baking sheets with cooking spray. Don't hold back - if you think you have enough, spray some more.

2. Rinse shrimp under water and pat dry. Make sure they are deveined (even if the bag says though. Machines usually miss one or two).

3. Beat egg whites on high speed until frothy, about 2 minutes. In another bowl, combine cornstarch, salt, and pepper. In a third bowl, place coconut.

4. Working with one shrimp at a time, dredge in cornstarch, then egg, then coconut. Place on baking sheets until all shrimp are dipped.

5. Bake for 15 minutes, flip each shrimp over, then bake another 15 minutes or until coconut is toasted.

Source: Recipe Zaar

Serves 3-4

Yummy Fish

Before I share a delicious salmon recipe, what do you think of the new layout? Are the colors too repulsive? I like the pink and blue together, but I'm not sure if my readers will like it. Be honest.

Anyway, I made a nice dinner last week. Then again, any dinner is nice when it involves fresh salmon. It goes on sale about every few weeks, so I wait until then. The simplest way to prepare this is to brush some sort of marinade or glaze on top and broil or bake. Depending on what you use, it could be considered a healthy meal as well. I used a brown sugar and ginger glaze, topped with sesame seeds.

If you use a broiler, make sure the salmon is completely thawed and the broiler is preheated. If not, your fish will take longer than indicated. Also, make sure the middle is done as well because the edges finish a lot sooner. The recipe said to broil 5 minutes, but mine took about 10-15 since it was still semi-frozen. Also, top with sesame seeds during the last few minutes so they become a little toasted.

If you bake it, bake it for about 20 minutes at 350F. The salmon is done when it flakes easily. Make sure the middle is done as well.


Brown Sugar and Ginger Glazed Salmon




1 salmon fillet (about 1/2 lb.)
1/4 tsp brown sugar
1/4 tsp Dijon mustard (I used yellow)
1/4 tsp soy sauce
1/16 tsp ground ginger
Sesame seeds

1. Preheat broiler. Line a cookie sheet with greased foil. Season salmon with salt and pepper. Place skin side up on cookie sheet. Broil for 3 minutes.

2. Meanwhile, combine brown sugar, mustard, soy sauce, and ginger. After 3 minutes, flip salmon so it's skin side down. Brush with glaze. Sprinkle sesame seeds on top. Broil for another 2 minutes or until salmon flakes all over.

Makes 1 serving.

Source: Recipe Zaar

See? I Eat Real Food In College...Sometimes

Back in August, I asked for some fish ideas. I was talking with Kim via email, and she showed me a recipe where you throw everything in foil and either grill, broil, or bake. I thought this would be very convenient for a college kid - throw everything together, throw in the oven while studying, and you have yourself a nice meal in one. Actually, I eat a lot so one packet definitely didn't fill me up, but the concept is still nice. Although this specific recipe isn't the one she gave me, Kim did inspire me to look up packet meal recipes.



One question though - I was supposed to remove the skin from salmon, correct? Like, it was already cut into fillets and bones removed, but one side still had the skin.

Mediterranean Salmon Fillet


Served with sugar snap peas

1 (6 ounce) salmon fillet
lemon pepper or lemon juice + black pepper (to taste)
salt (to taste)
dried dill (to taste)
2 Tbsp chopped tomatoes (drained if using canned)
2 Tbsp sliced ripe black olives
Crumbled feta cheese
2 Tbsp pine nuts (toasted optional)
1 piece heavy-duty aluminum foil

1. Rinse fillet well under cold water then pat completey dry using paper towels. Spray one side of foil with cooking spray. then place fillet in middle.

2. Sprinkle with lemon pepper, salt and dried dill. Then top with tomatoes, olives, feta, and pine nuts.

3. Fold the long sides of foil over the fillet then roll up the short sides to seal. Place packet seam sides up on a greased baking sheet. Bake 400F for about 20 minutes or until the fish flakes with a fork.

Source: Recipe Zaar

Something Smells Fishy In Here

Studying in Ireland was the first time I bought groceries for myself. I decided instead of buying tuna all the time, I would try salmon. Note to self - when buying salmon, make sure it is labelled "boneless and skinless." Why would you buy salmon with bones? It took me at least 15 minutes to pick the tiny discs out. Never again. During the last week of Christmas break, I promised my dad I would make salmon patties with cream sauce if he would buy a can of salmon. Well, he did, and I kept my promise. His mother used to make it for him all the time, and I tried my best to duplicate it. I'm sure you could use substitute tuna or crab for the salmon.


Salmon Patties with Creamed Pea Sauce




1 teaspoon vegetable oil
1/4 cup onion, finely chopped
1 clove garlic, minced
1/2 cup green bell pepper, finely diced
1 tsp Italian seasoning (you can also use parsley or basil)
15 oz canned salmon, drained (make sure it says boneless and skinless)
1 egg, lightly beaten
1 1/2 cups breadcrumbs

Sauce
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 cup frozen peas, thawed

1. Preheat oven to 450°F. Grease cookie sheet.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until softened, about 3 minutes. Stir in seasoning; remove from the heat.

3. Put salmon in a medium bowl. Flake apart with a fork. Add egg, mix well. Add onion mixture, and breadcrumbs. Shape the mixture into 8 patties. I found that packing the mixture into a 1/4 measuring cup works really well. Bake until golden on top and heated through, 15 to 20 minutes.

4. Sauce: Melt butter in saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constanty. Boil and stir 1 minute. Add peas. Spoon over each salmon patty.

Makes 4 servings.

Source: Patties adjusted from Recipe Zaar; sauce also from Recipe Zaar

Not Your Typical Pasta

Pasta is one of the cheapest and easy meals any college student can make. All you do is boil water, cook pasta until soft, drain, and sauce. Voila!! You have a meal. Now, what do you do when you eat pasta at least three times a week? Change the sauce. You can go traditional with garlicky basil and tomatoes, classy with stroganoff, spicy with habanero pesto, or crazy with pumpkin sauce. Hmm which reminds me - I should add my creamy garlic sauce and garlic butter sauce soon.

Here are two more pasta varieties. I only recommend the pad thai only if you absolutely love peanut butter. By love, I mean sitting there with a jar and a spoon and happily eating away. I love PB, but the taste was a little intense. However, it tasted better the next day, so maybe it just needed time.

The Mediterranean pasta I made myself. To be traditional, you would use kalamata olives. However, I only had a can of black pitted olives.


Pad Thai with Creamy Peanut Sauce




8 oz rice noodles (or substitute linguine or spaghetti)
1/8 cup water
1/8 cup sugar
1 Tbsp ketchup
1 1/2 tsp soy sauce
1/8 tsp chili powder
1/3 tsp lime juice
2 Tbsp vegetable oil
2 cloves garlic, chopped
1/4 cup onions, chopped
1 chicken breast, chopped
1 egg, beaten
1/4 cup peas

Sauce
1/4 cup evaporated milk
1/8 cup peanut butter
1 tsp soy sauce
1/8 tsp ginger

1. Place sauce ingredients in a blender. Process until smooth, about 30 sec. Set aside.

2. If using rice noodles, soak them for 30 minutes in hot tap water; drain. They should be flexible but not soft. If using linguine or spaghetti, cook in boiling water until done.

3. Combine water, sugar, ketchup, soy sauce, chili powder and lime juice in a small bowl.

4. Saute chicken in oil until no longer pink. Add garlic and onions; cook until tender. If using rice noodles, add to pan. If using linguine or spaghetti, do not put in pan. Pour ketchup mixture over chicken.

5. Push chicken mixture to side of the pan. Add egg, stirring until cooked. Add peas. If you are using linguine or spaghetti, add to pan as well. Mix in peanut sauce. Makes 2 servings.

Source: Cooking with Carnation Evaporated Milk, 2006 p.14


Mediterranean Pasta



8 oz. pasta, your choice
2 Tbsp vegetable oil
2 cloves garlic, chopped
1/4 cup onion, chopped
1 small can tuna, drained
1/2 cup tomatoes, chopped and drained
1/2 cup olives, sliced
1/2 cup feta cheese

Bring water in a small saucepan to a boil. Cook pasta until soft. Meanwhile, saute garlic and onion in oil until tender. Add tuna, tomatoes, and olives. Cook until warm. Add to cooked pasta. Sprinkle with feta. Makes 2 servings.

Source: Recipe by me



Sorry for the horrible lighting, but my dad took a video of Murray being impatient for Christmas.


He's still waiting.

Interview Questions from Paige + Cake

Have you ever known someone with the same birthday as you? I haven't met her personally, but Paige from Chef-girl.net shares my birthday - May 15. I replied to her post about interview questions, and she sent me 5 questions to answer.

1. What's the weirdest thing you've ever eaten?
I love to try new foods. Whenever I was in Scotland, my friends and I stopped at an Australian bar. I ordered a kangaroo burger while one of my friends ordered a springbok burger. Surprisingly, both were very tasty. The kangaroo burger was very lean, and I think I read on the menu it's healthier than a beef burger.

2. What ingredients do you always like to have on hand?
As far as baking goes, I always have a bag of chocolate chips plus the basics - baking soda/powder, shortening, sugar, flour, etc. As far as cooking goes, spices are essential - basil, chili powder, cumin, garlic salt, etc. I try to have some sort of veggie with dinner, whether it's frozen, canned, or fresh.

3. If you opened a restaurant, what would you call it, and what would you serve?
This is a tough one. I have ideas for a bakery but not a restaurant. Since I'm 50% Italian, I would probably have an Italian restaurant. As far as the name goes, I can't think of one right now. For my bakery, it would be called Chocolate Moosey, have a moose theme, and serve all types of baked goods. Maybe even a cafe/bakery because I love coffee.

4. If you were to go on a food-themed vacation, what country would you choose?
Since I've eaten alot of Chinese food and not much Japanese food, I would choose Japan because I love sushi and so I could experiment with different meals.

5 - (and the classic) Which three people (living/dead/fictional/real) would you invite to a dinner party?
Antonio Banderas because he's sexy, Owen Wilson because he's hilarious, and JD from Scrubs because he's my favorite character (besides Dr. Cox).

Directions for the Interview Meme
1. Leave a comment saying, “Interview me.”
2. I will respond by emailing you five questions. Please make sure I have your email address.
3. You will update your blog with the answers to the questions.
4. You will include this explanation and offer to interview someone else in the same post.
5. When others comment asking to be interviewed, you will ask them five questions.


I also made dinner and dessert tonight. This is what I do on my day off from work.


Linguine Tuna Salad




1/2 lb. linguine
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup chopped onion
2 tsp sugar
1 tsp dried basil
1 (12 1/2 oz) can tuna, drained
1 (14 oz) can peas, drained
1 (7 oz) can mushrooms
1 can (14 oz) diced tomatoes, drained

1. Cook pasta according to package.

2. Meanwhile, combine juice, oil, onion, sugar, and basil. Drain pasta; toss with mixture. Add tuna, peas, mushrooms, and tuna. Chill for an hour before serving.

My thoughts: I subbed angel hair pasta for linguine. I would suggest using fresh veggies instead of canned.

Source: "Favorite Italian Brand Name Recipes" 1983 p.10


Lemon Cornmeal Cake




This has to be one of my best cakes yet. Since I had leftover cornmeal from the Weekend Cookbook Challenge round-up, I viewed the entries for ideas. This cake wins. You don't even need the powdered sugar on top, but I did it for garnish. You could also top with cream cheese frosting or glazed icing. Recipe can be found at Lemon Almond.



My baby looking for attention.

Why Can't Everyone Enjoy Seafood?

It's very hard to make seafood dinners when one member of the family hates it. Not only do I have to make the seafood dinner, I also have to make something else to accommodate my mom's hate for seafood. Usually she's content with a grilled cheese sandwich, but since there was veal in the freezer, Friday night I made 2 dinners and dessert. It was easy to do because both involved spaghetti and I could bake the meat while cooking the shrimp, but there's a lot of preparation for one person to do. Fortunately, dessert only took 5 minutes to prepare.


Lemon Garlic Shrimp




1 pound large shrimp, peeled, deveined and cooked (tails optional)
2 Tbsp + 1 tsp lemon juice (or juice from 2 lemons)
1 Tbsp minced garlic
1 tsp dried basil
1/4 cup olive oil
Enough spaghetti for 4 people (1/2 - 1 lb.)

1. Prepare shrimp as necessary. If frozen, run under hot water. Make sure all shrimp are deveined (if using prepared bag, some shrimp are overlooked in the deveining process). Tails are ok to leave on (although I would recommend tailess). If not already cooked, cook the shrimp.

2. Boil pasta in water. Meanwhile, combine lemon juice, garlic, basil, and oil in a bowl. Pour into skillet. Heat shrimp in lemon mixture until hot. Add more lemon juice if needed.

3. Drain pasta. Add pasta, shrimp and lemon mixture to bowl; toss together.

My thoughts: We didn't have enough spaghetti, so there wasn't enough food for 3 of us. I served it with green beans.

Source: Inspired by Razzle Dazzle Recipes


Veal Scallopini




I never had veal before, so I tried a piece when I cooked it. I think I'll stick with beef. My mom enjoyed it, so that's good enough for me. Since I didn't change the recipe (except changing it to 1 serving), you can view it here.


Pudding Parfaits




1 (4 serving) box of banana pudding
2 cups cold milk
Sliced strawberries
Chocolate syrup
Whipped topping

Prepare pudding as directed on package. Fill the bottoms of 6 wine glasses with pudding. Add enough chocolate syrup to cover the pudding. Top with strawberries. Repeat the layers. Top with whipped topping.

There are many variations to this recipe. You can have banana pudding + banana slices + chocolate syrup; coconut cream pudding + shredded coconut + chocolate syrup; vanilla pudding + chocolate chips + chocolate syrup; chocolate pudding + banana slices + strawberry syrup. Experiment with different flavors. Perfect for hot summer days.

Source: Me (inspired by picture in "New Joys of Jell-o" April 1991, p.15)