Pondering the meal on a cloudy Saturday afternoon

IMG_1745, originally uploaded by Brockenbrough Photos.

memory clouds filtering……When I close my eyes and twitch my whiskers this is what I see…….Scallops expertly constructed perched atop a tower of creamy chived mashed potatoes over wild mushroom risotto and dazzled with a light tarragon cream sauce. yum…purr

IMG_1762, originally uploaded by Brockenbrough Photos.

Hm….what to eat on a cloudy Saturday afternoon. Hey, I know, being that I have this furry skin condition with wiskers to boot, I bet I’d like if my owner cooked up some scallops over mashed potatoes with a tarragon cream sauce and a side of roasted brussel sprouts!

Start with the potatoes…..

IMG_1682, originally uploaded by Brockenbrough Photos.

I used russet potatoes…but you can also use Yukon Gold. Skin and quarter the potatoes.

Next, make the roasted brussel sprouts:

IMG_1687, originally uploaded by Brockenbrough Photos.

Follow The Barefoot Contessa’s technique for baked brussel sprouts…..Score the tops of the sprout with a x pattern, cut the excess yellow leaves and uneven stalks off…..

IMG_1684, originally uploaded by Brockenbrough Photos.

then mix each sprout in this mixture of olive oil, black pepper and salt. Add sugar to the sprout too for extra sweetness.

IMG_1694, originally uploaded by Brockenbrough Photos.

For the mashed potatoes, bring together the buttermilk and tablespoon of butter and the cut chives in a skillet/ frying pan…simmer for about 5 minutes then add the mixture to the mashed potatoes.

Now season the scallops:

IMG_1698, originally uploaded by Brockenbrough Photos.

IMG_1700, originally uploaded by Brockenbrough Photos.

..preparing the scallops as above, just sprinkle them with salt and pepper and a bit of lemon juice if you perfer….then sear them for about two minutes per side or until the center turns opaque on each side, whichever comes first.

For the tarragon sauce…..

IMG_1704, originally uploaded by Brockenbrough Photos.

No its time to make the creamy tarragon sauce…..
….Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.

Then warm up the wild mushroom risotto (ok, so we made ours several nights ago so you’ll have to make it from scratch now if you haven’t already. sucka.):

 

 

 

 

 

 

 

 

 

IMG_1709, originally uploaded by Brockenbrough Photos.

wild mushroom risotto made with aborio rice, olive oil, thyme, wild mushrooms and butter….reheated in a skillet

 

 

IMG_1711, originally uploaded by Brockenbrough Photos.

…now let me throw my paws together and mash together those potatoes with /14 cup buttermilk, 1 tablespoon butt, 1/4 chopped chives, salt and pepper to taste……

….that looks about right…perhaps I’ll add a little more buttermilk to make the mashed potatoes a more creamy consistency

..then

“Voila, breakfast –er, dinner– is served” so ala 16 Candles:

IMG_1745, originally uploaded by Brockenbrough Photos.

Cheers!

And now for the cat in the hat –er, can:

 

 

 

 

IMG_1589, originally uploaded by Brockenbrough Photos.

….it is VERY important…..to let your cat sit in her favorite trash can until the scallops are fully prepared! Or else this will happen:

 

 

 

 

IMG_1614, originally uploaded by Brockenbrough Photos.

Old man cat pudge.

 

 

 

Advertisements

Leave a comment

Filed under Brooklyn, Cooking, Food, Side Dish

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s