I did something a little different with my cookbook adventure this weekend. I could pretend it was inspired by something clever (like
this great article), but in reality it was sort of random. I needed to drive out to Sherborn to pick up 70 pounds of hay for the rabbits at (the totally awesome)
Sweet Meadow Farms, and it just so happens that the place where I buy kick-ass diver scallops is directly on the way home from there. This was clearly a sign from above that I should be cooking scallops this weekend. I couldn't decide which scallop dish to make, torn between a simple-yet-elegant recipe from the Gourmet cookbook and a somewhat-fussier recipe from the Momofuku cookbook. Not in the mood for tough decisions, the easiest solution seemed to be to make both. This sets up a bit of a competition: Who will win? Mainstream cooking magazine (with a few modifications from me) or fancy-pants restaurant cookbook?
I did something a little different with my cookbook adventure this weekend. I could pretend it was inspired by something clever (like this great article), but in reality it was sort of random. I needed to drive out to Sherborn to pick up 70 pounds of hay for the rabbits at (the totally awesome) Sweet Meadow Farms, and it just so happens that the place where I buy kick-ass diver scallops is directly on the way home from there. This was clearly a sign from above that I should be cooking scallops this weekend. I couldn't decide which scallop dish to make, torn between a simple-yet-elegant recipe from the Gourmet cookbook and a somewhat-fussier recipe from the Momofuku cookbook. Not in the mood for tough decisions, the easiest solution seemed to be to make both. This sets up a bit of a competition: Who will win? Mainstream cooking magazine (with a few modifications from me) or fancy-pants restaurant cookbook? 