To Mexico

Alrighty, I am heading off to Mexico tomorrow morning for about three months. I'll be doing some bird research with a PhD student from Missouri. As far as this blog goes, my mom is going to try to keep it going to some extent. She may only post occasional recipes or she may do every meal, either way, she wants to keep up, so that's great!

As my last meal at home we will be having a couple of seafood dishes I've always loved, and the zucchini pancakes.

Scallops with Mushrooms in White-Wine Sauce

1/4 cup fresh bread crumbs from a baguette

1/4 cup grated Parmesan (the good stuff)

1.25 cups dry white wine

1 cup water

1/2 small onion, sliced

1/2 Turkish or 1/4 California bay leaf

1/2 tsp salt

1/4 tsp pepper

1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4 inch pieces

1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise

3/4 stick unsalted butter

1/2 cup heavy cream

1 large egg yolk

1 Tbsp flour

1.5 Tbsp minced fresh flat-leaf parsley

Preheat to 350°.

Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.

Simmer wine, water, onion, bay leaf, salt, and pepper in a 2.5-3 quart saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes.

Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.

Cook mushrooms in 2 Tbsp butter in a 10 to 12 inch skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt.

Whisk together cream and yolk in a heatproof bowl. Melt 2 Tbsp butter in cleaned 2.5 to 3 quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat ad add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.

Preheat broiler.

Stir scallops and mushrooms into sauce, then divide among ramekins and sprinkle with bread crumb mixture. Dot scallops with remaining 2 Tbsp butter, then broil about 4 inches from heat until golden, about 2 minutes.

Sprinkle with parsley.

Asiago Potatoes

16 small Red Bliss potatoes (about 2 inch in diameter)

12 garlic cloves

1/2 cup olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 cup mayonnaise

Garnish: paprika

Generously cover potatoes and 1 Tbsp salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.

Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, until tender and golden, about 12 minutes.

Drain garlic, reserving oil for another use, then mash to a paste.

Preheat oven to 350° with rack in middle.

Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.

Using a small melon-call cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4 inch shell.

Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Curry-Roasted Shrimp with Chutney and Yogurt

1/4 cup mango or peach chutney, finely chopped

2 Tbsp finely chopped cilantro

2 Tbsp finely chopped basil

1/4 cup plain yogurt

1.5 lbs shelled, deveined large shrimp

1 Tbsp loive oil

1 Tbsp curry powder

1 tsp salt

1/2 tsp pepper

lime wedges

Preheat to 500°. Mix chutney with cilantro and basil. In another bowl mix half the herbed chutney with the yogurt.

Heat large rimmed baking sheets in the oven for 5 minutes. Mix olive oil, curry, salt and pepper together in a large bowl, add the shrimp and toss until thoroughly coated.

Spread the shrimp on the heated baking sheet and roast for about 5 minutes, or until pink and curled. Toss the shrimp with the remaining herbed chutney and serve with the chutney yogurt sauce and lime wedges.