CHEF COOKING TOOLS

This dish was incredible. I replaced hazelnuts with toasted almond slices and it was delicious. I also used red wine vinegar and a little white wine when the shallots and almonds were cooking and it reduced down to a great looking sauce...but then I added back the browned butter (as suggested), and it really overwhelmed the sauce. if I do it again I would probably just add back a tablespoon or so of the butter for flavor, but not as such an integral part of the body of the sauce.

The zuccini saute took all of 3 minutes, but may well be my favorite side dish ever (competing with Alton's ginger ale glazed carrots). Really amazing.

Scallops with Hazelnuts and Browned Butter Vinaigrette
Bon Appetit, March 2005
Makes 2 servings.

ingredients
5 tablespoons unsalted butter
12 large sea scallops (about 1 pound)
1 1/2 teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
1/4 cup husked hazelnuts, toasted, chopped
1 tablespoon white balsamic vinegar

1 small bunch watercress, thick stems trimmed
preparation
Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.

Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.

Quick Saute of Zucchini with Toasted Almonds
From Smitten Kitchen
Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano, thinly sliced (optional)

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without sliced Romano cheese on top.

Homemade pancakes with almond milk!

Recipe:

FLUFFY PANCAKES (from cooks.com)

Dry Ingredients:

1 1/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt

Liquid Ingredients:

1 1/4 cups milk (I used almond milk)
1/4 cup oil or melted butter
1 egg
1 teaspoon vanilla

In a medium bowl, combine dry ingredients. In a measuring cup, combine liquid ingredients.
Pour liquid ingredients into dry ingredients and mix to combine.

Preheat frying pan. When frying pan is hot enough, a drop of water will "dance" and sizzle away.

With a good non-stick frying pan, you won't have to use cooking spray. If not, use cooking spray or a small pat of butter.

Pour a soup ladle full of batter into the frying pan.

Flip when the top has bubbles and a half inch of the edge looks dry.

Cooks Note: Variation - For extra fluffy pancakes, separate the egg and whip the white until soft peaks form. Buttermilk may be also be used instead of milk - reduce baking powder to 1 1/2 teaspoons and 1/2 teaspoon soda. Add 1/2 teaspoon vanilla, if desired.

Makes about eight 8-inch pancakes.

Submitted by: Martin Smith

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