Wild Sea Scallops with Lacinato Kale, Spelt Noodles, and Saffron Cream Sauce
This dish was particularly fun to make as just about everything was assembled from scratch. Yeah, I suppose I could have busted out a long beard, tossed on some overalls and a stovepipe hat, and churned out my own butter. *pause for shudder* But, I did ground my own flour from local, organic spelt. Spelt, … Continue reading
Linguine with Crustacean-Clam Cream Sauce (Tri-C Sauce)
This meal is amazing and it only takes about 30 minutes in total. It’s a take on James Peterson’s classic Italian Fettuccine alla Crema di Scampi that he makes with crustacean butter and French langoustines. Crustacean butter takes about 2 hours to make and it involves gently mixing lobster or crayfish shells in butter for 30 … Continue reading