Mrs. T. and our daughters have been in Montana for a wedding and family visit. So, it has been just our son and I at home. We have family members with food allergies or strong distastes for certain foods, and so, this has been a great week during which to cook new dishes.
The Internet is loaded with great recipes, and here are some that worked well. They’re convenient; I made all of them ahead of time and popped them in the oven when we were ready to eat.
Baked Scallops and Shrimp. There was a massive sale of sea scallops at the market. So, I thought a savory shellfish dish would be a great way to take advantage.
I found this recipe online, and it was awesome. I’d make it again.
I made a few tweaks: less butter, used panko-style bread crumbs and added olive oil, red pepper flakes and shrimp.
If you make this dish ahead of time, do not add the breadcrumb topping until just before you bake the dish.
Miso-Glazed Salmon. Yes, wild salmon was on sale, and, yes, I took advantage of that, too. This also was a dish I’d make again, only I would omit the sugar next time.
Amazingly, there are only a few ingredients required to make this dish. You can marinate the fish starting the night before or the morning of. Then, you broil it to crust the glaze and finish it at a lower temperature. Yummy.
Here is the recipe. I forgot to take a pic; so, photo credit to the NYT.
Rack of Lamb with a Parmesan and Breadcrumb Crust. There’s a phenomenal dish at Waltham’s La Campania. It is a rack of lamb with seasoned breadcrumbs.
So, in hunting around online, I found this recipe and made the dish. Honestly, I think this was the best meal of the week for us.
I didn’t sear the lamb on the stove, as the recipe called for. We’re in the middle of a heat wave, and I didn’t want to warm up the house. So, I broiled it for a few minutes instead to give the lamb some caramelization.
I also added to the breadcrumb mix some onion powder, cayenne pepper, garlic powder and fresh herbs from Mrs. T’s garden.
I prepped this dish ahead of time, put the lamb on a rack on top of a sheet pan and stored everything in the fridge. When we were ready to eat, I baked it in the oven.
So, there you have it. I hope you will try these recipes. They fed us well this week.
It has been wonderful to cook for my son and to enjoy our one-on-one dinners. Have a great Food Friday!