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ily home my amazing sister is moving into a smaller home with her two boys a long time friend has bought her first home and is moving after 18 years in her apartment yet another dear friend has taken on a new job and me well things keep changing and i m realizing the truth behind the old adage the only thing that remains the same is change one thing that won t change is my love of sea scallops placopecten magellanicus they are a virtual blank canvas that can be pared with countless ingredients and endless cooking techniques rice potatoes vegetables salad stir fried broiled baked grilled seared you name it a beautiful fresh plump scallop can handle it here is one of my favorite presentations of these lovely mollusks pan seared sea scallops with sweet potato mash and burnt sage butter drizzle serves 2 for the scallops 1 2 pound 6 to 8 large wild caught sea scallops muscle removed kosher salt and freshly ground black pepper 1 tablespoon unsalted butter drizzle of olive oil 1 2 teaspoon powdered sage for the sweet potato mash 2 medium sweet potatoes drizzle of milk or half and half pat of unsalted butter salt and pepper to season wash and prick the sweet potatoes microwave on high about 6 minutes or until tender when pierced with a fork when cool enough to handle peel and mash with the back of a fork drizzle about 2 tablespoons milk or half and half and a pat of butter and mix well season with salt and pepper set aside you can make this ahead and reheat in the microwave make the scallops remove scallops from fridge 20 minutes before preparing them pat the scallops dry very important with a paper towel and season with salt and pepper melt the butter with the oil over medium high heat in a medium saute pan big enough so as not to crowd the scallops when the butter oil is very hot add the scallops pan sear for about 3 minutes or until carmelized on one side if the scallop is sticking wait for a minute cooked food does not stick turn and cook an additional 2 3 minutes remove scallops from pan stir sage into pan plate place a dollop 1 2 cup or so of sweet potato mash in center of plate top with 3 4 scallops drizzle with sage butter as always bon appetite posted by the good cook at 10 54 am 3 comments email this blogthis share to x share to facebook share to pinterest labels change dinner mollusks pan seared scallops sage scallops sweet potato mash thursday february 12 2015 almond crusted chicken and nectarine salad with buttermilk chive dressing and friends i was overjoyed to catch up on the phone with a very dear friend the other day she is one of those friends that months can go by without speaking but we are able to pick up the thread of our friendship in a heartbeat do you know what i mean she asked me when i was going to start posting recipes again and i promised i would so this one s for you maureen my dear friend almond crusted chicken and nectarine salad with buttermilk chive dressing serves 4 dressing 1 4 cup buttermilk 1 tablespoon sour cream 1 tablespoon white balsamic vinegar 1 teaspoon honey 2 3 tablespoons extra virgin olive oil 1 tablespoon fresh chopped chives salt and pepper to taste in a medium bowl combine the buttermilk sour cream vinegar and honey slowly whisk in the oil to blend whisk in the chives season with salt and pepper refrigerate until ready to use the chicken 2 large eggs 1 1 2 cups almonds raw unsalted 1 2 cup flour 2 large boneless skinless chicken breasts about 1 1 2 to 1 3 4 pound salt and pepper vegetable or canola oil for shallow frying set up your breading station in a shallow bowl such as a pie plate beat the eggs in your food processor grind the almonds add the flour and pulse a few times place the nut flour mixture in another shallow bowl slice the chicken breasts into strips about 1 1 2 inches wide and pound slightly season with salt and pepper dredge in egg then the nut flour mixture place on wire rack set over rimmed cookie sheet and allow to dry repeat with remaining chicken pieces throw away any nut flour mixture and egg that may be left heat oil in frying pan about 1 2 an inch of oil working in batches fry the chicken strips until golden about 4 minutes per side remove to brown paper bags to drain then place on a rack set over a cookie sheet and place in a warm oven about 275 repeat until all chicken is fried salad 6 cups tender mixed lettuces your choice i used romaine butter and red sails 2 medium nectarines pitted and sliced about 1 4 inch thick arrange the salad on plates top with chicken strips and drizzle with dressing placing the cooked chicken on a rack will ensure that the chicken stays crisp not soggy while keeping warm in the oven the chicken is also delicious served cold make this for a friend to thank them for well being your friend as always bon appetite posted by the good cook at 3 08 pm no comments email this blogthis share to x share to facebook share to pinterest labels almond chicken almonds buttermilk dressing chicken chive dressing chives friends fruit greens nectarines salad tuesday january 27 2015 cinnabon s and snow lot s of snow and no where to go is the reason for this recipe it s also the reason i have to spend an extra 45 minutes on my elliptical today enjoy and if it s snowing where you are bake this recipe makes 12 large cinnabons 1 cup warm milk between 110 115 degrees 1 package dry yeast 2 eggs room temperature you can do this quickly by plunging eggs into hot water for a minute or two 1 3 cup unsalted butter melted 1 teaspoon salt 1 2 cup sugar sprinkle the yeast over the warm milk in a large bowl until in about 5 minutes the yeast will have dissolved and will be foamy add eggs butter salt and sugar whisk together stir in 4 to 4 1 2 cups all purpose flour 1 cup at a time to form a nice dough turn out on floured board and knead until smooth and elastic form into a ball and place in a lightly greased bowl cover with a towel and let rise in a warm place until doubled in size once dough has risen punch down and let rest for 10 minutes while dough is resting mix 1 cup brown sugar and 2 1 2 tablespoons cinnamon in a small bowl soften 1 3 cup unsalted butter roll dough out to a 16 x 21 inch rectangle smear dough with butter and sprinkle sugar cinnamon mixture evenly over buttered dough starting at end nearest you roll up jelly roll style slice into 12 even buns you can do this easily with dental floss thread or a serrated knife place buns in a lightly buttered 9 x 13 inch baking pan see note below cover with a towel and let rise 30 45 minutes until puffed bake at 400 degrees for 20 minutes while buns are baking make the frosting 1 4 cup softened butter 3 ounces cream cheese pinch of salt 1 2 teaspoon vanilla 1 1 2 cups powdered sugar 1 tablespoon milk beat until smooth frost the buns while still warm you can do all of the above the night before cover and refrigerate in the morning set pan in warm place and let buns rise for 30 45 minutes before baking now excuse me i need to work off this snow day treat posted by the good cook at 3 10 pm no comments email this blogthis share to x share to facebook share to pinterest labels baking brown sugar buns cinnabon cinnamon cinnamon buns dough flour snow day sugar treat yeast friday september 26 2014 it s been awhile i know it s been many many months since i ve written anything here please know that i am well i am cooking and living and have a lovely job doing of all things teaching cooking it keeps me busy and happy and fulfilled there have been many changes over the last 4 years in my life and just when i am coming to be at peace with all that life has presented to me this happens my youngest bouncing baby boy a us marine i know i am not the only mother of a deployed marine there have been and continue to be thousands of us too many of us my heart goes out to each and every parent sister brother wife husband and family member and friend of a deployed military member as you worry and watch the news my prayers go out to our military for your safe return home let s not forget any of our brave american warriors let us not forget their sacrifices and let s bring them all home safely this is my prayer of the day posted by the good cook at 1 29 pm 6 comments email this blogthis share to x share to facebook share to pinterest sunday june 2 2013 thirty four months it has been 34 months since the best husband in the world passed from our life 34 months almost 3 years what have i learned life goes on love doesn t die memories don t fade tears dry but they do not stop they can come at unexpected unbidden moments people come and people go the heart is a living growing giving humble thing i can feel again i can dream again i will never forget i will forever love i can heal i maybe someday will trust again i remember i forget i long i want i aspire to move forward i laugh i cry i dream i cook i smile i worry i have made a new life with new people new friends new beginnings i have dreams i have inspirations i have confusion and yet i have hope in a new life with new and ever changing thoughts feelings and aspirations but always always i have tbitw in the back of my mind that beautiful soul that amazing man that best husband in the world new life new beginnings new hopes new dreams new blessings love the good cook posted by the good cook at 10 19 pm 8 comments email this blogthis share to x share to facebook share to pinterest tuesday february 19 2013 this i will remember two and 1 2 years ago i lost my best friend my lover my confident my husband to death i have come a long way in 2 1 2 years i have changed i have made changes i have dealt with the worst thing that could possibly happen i lost the love of my life my partner my friend many years ago on a wedding anniversary tbhitw gave me a limited print as a gift it is an image of two hands touching just the finger tips reaching out it reads this i will remember when the rest of life is through the finest thing i ever did was simply loving you this print hangs on my bedroom wall i read it every morning sometimes i cry sometimes i smile most times i know this is true just saying posted by the good cook at 10 34 pm 9 comments email this blogthis share to x share to facebook share to pinterest thursday january 10 2013 lemon budino budino means pudding in italian this dessert is part creamy custard and part tender moist cake most importantly it adds up to all delicious lemon budino serves 6 1 2 cup plus 2 tablespoons sugar 3 large eggs separated 1 4 cup all purpose flour 1 4 cup fresh meyer lemon juice 2 tablespoons fresh regular lemon juice 2 tablespoons finely grated meyer lemon peel 3 4 cup plus 2 tablespoons whole milk 1 4 teaspoon salt whipped cream optional preheat oven to 350 f butter six 3 4 cup custard cups or ramekins combine 1 2 cup sugar egg yolks flour lemon juice and lemon peel in large bowl whisk until well blended whisk in milk using electric mixer beat egg whites and salt in medium bowl until frothy gradually add remaining 2 tablespoons sugar and beat until soft peaks form fold beaten egg whites into lemon mixture in 2 additions divide mixture among prepared custard cups place custard cups in roasting pan pour enough hot water into roasting pan to come halfway up sides of custard cups bake puddings until tops are golden and spring back when lightly touched about 30 minutes remove cups from water serve warm or cold with whipped cream if desired posted by the good cook at 12 35 pm 3 comments email this blogthis share to x share to facebook share to pinterest labels cake custard lemon meyer lemon pudding older posts home subscribe to posts atom cookeatshare featured author view my recipes want to share me with friends the good cook button add this to your blog search this blog blogcatalog the good cook website more recipes classes tips and tricks http www thegoodcooknj com the good cook website about me the good cook pa united states i m a cook that s who i am at the very core of me yes i m a mother and sister and friend and all those other titles we have for ourselves but if you asked me who i am at the pit of my soul i d say i m a cook an in the kitchen up to the elbows in food recipes pots and pans cook i love it and i do it everyday view my complete profile neocounter who came a callin get the neocounter widget and many other great free widgets at widgetbox not seeing a widget more info wine food pairing tool followers these lovely people care to read my humble musings google site translator get the google site translator widget and many other great free widgets at widgetbox blog archive 2015 3 february 2 pan seared sea scallops with sweet potato mash and almond crusted chicken and nectarine salad with bu january 1 2014 1 september 1 2013 3 june 1 february 1 january 1 2012 14 december 1 november 1 october 1 september 2 august 1 july 2 may 1 april 1 march 2 january 2 2011 37 december 1 november 3 october 3 september 1 august 3 july 1 june 3 may 4 april 1 march 4 february 7 january 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