Chef Tim Says....
What should I have in my kitchen?
This is another in a series I have been writing about the healthiest choices for you to make at the grocery store. So far I have discussed different ideas for proteins like meat, poultry and fish and last week got to the pantry, listing items you should keep on hand for baking (also useful for a lot of other recipes).
This week I get to talk a little about fats. I like to keep this simple. There's a lot of choices, and you could fill your house with bottles of different oils, but the following are the basic items that you should always have on hand and ones that you will use regularly for healthy cooking. In Your Pantry: Fats
This fresh and bright salad was inspired by my trip to Spain. The food there was so fresh, light and simple. I found just this sort of balance of flavors - sweet, nutty, salty, umami, spicy and a bit tart all in one dish. The fruitiness and texture of the olive oil brings it all together.
This recipe would work well with almost any fish or shellfish. Use seared tuna or salmon, shrimp or even mussels.
This recipe is too acidic for those with GERD / Acid Reflux, but it is Coumadin® (warfarin) safe, lactose free and gluten free.
Featured Ingredient: Bay Scallops
Scallops are a bivalve mollusk like clams and mussels. The scallop that you buy at the fish market is actually the muscle that holds the two shells together.
Bay scallops are a smaller species of scallop and the best are harvested on the east coast of the United States. The Atlantic Bay Scallop is small - about a half inch in diameter and is sweeter and more delicate than the larger Sea Scallop.
Most Atlantic scallops are found in the bays of Cape Cod ranging south to Long Island. Finding good quality New England scallops outside of that region can be a challenge. They are best very fresh and if you find them and they are fresh, drop what you are doing, buy them, take them home and cook them. Bay Scallops
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Hand on Heart