I have been wanting to make these scallops ever since I saw the recipe, but I was waiting until I could get fresh peas, which I love. This recipe makes a lot of puree, and it could probably be halved. It was really good, though. We were surprised that we liked the potatoes so much. I tend to like potatoes that have been roasted, with that nice brown and crisp exterior. I used fingerlings for these and they turned out delicious. Very buttery and creamy.
- Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata (Fine Cooking #92, back cover)
- Braised Fingerling Potatoes with Thyme & Butter (Fine Cooking #91, p. 42)
This is another recipe from Pam Anderson's new book. She also made these in the class she taught. She makes them to eat as an afternoon sweet. They're cut into very small bars because they're very sweet, but they're also really delicious. Larry loves them, especially for breakfast. I swapped the amount of fruit and used more cherries than apricots, and I used a very finely shredded unsweetened organic coconut since Larry doesn't really like coconut.
- Miniature Apricot-Cherry Bars with Oatmeal Crumble Topping (The Perfect Recipe for Losing Weight and Eating Great, p. 156)
I had this soup for the first time a few weeks ago in a class at Sur La Table. Pam Anderson (the cookbook author, not the jiggly Pam Anderson) just came out with a new book about healthy eating so I signed up for her class. I've made a lot of Pam Anderson recipes in the past, since she's a regular contributor to Fine Cooking. The new book is pretty good, a lot of easy, common sense recipes and guidelines. This soup was perfect since I'm developing a cold. And it's really fast and easy to make.
- Asian Chicken Noodle Soup (The Perfect Recipe for Losing Weight and Eating Great, p. 137)
