Comments on: Poor’s Man Lobster & Garlic Scapes

By: Papalo Scallops & Corn

Papalo Scallops & Corn — Sat, 19 Sep 2009 17:36:54 +0000

[...] I picked up a pound of fresh scallops at American Seafood (read previous blog on scallops here and here). And this is the recipe I will share with you [...]

By: Patricia Spears Jones

Patricia Spears Jones — Tue, 23 Jun 2009 13:32:09 +0000

First, Nicole’s space was both cozy and airy. Her small kitchen contained large worlds of food and tchotkes.
First the soup she served was flavorful and soothing to my sore throat.
The monk fisch was delicious. I’d never tasted duck bacon which was as richly flavorful as regular bacon and the garlic scapes were fun to eat. The cool evening air complimented the warm food–the potatoes, the soup, the roasted fish. I thank Nicole for providing me with an adventure in great eating with foods both humble and special. Cozy and airy.

By: Nicole Peyrafitte

Nicole Peyrafitte — Tue, 23 Jun 2009 04:01:36 +0000

Victoria C. Barlow at 8:01am June 22
A yummy looking cuisine-sculpture. I love your blog. How does one get or make “duck bacon”?

Man, that monkfish is one oogly looking critter. But the meat looks a bit like delectably moist scallop flesh. Scallops are my fave. Mmm!

By: Nicole Peyrafitte

Nicole Peyrafitte — Mon, 22 Jun 2009 15:33:19 +0000

Anne Byrd at 10:29am June 22
I just last night made the garlic scapes recipe that you link to in this post! It was excellent, though of course I didn’t have the special cheese from Cyprus (just subs. another goat cheese) and I cut the sugar in half (and glad I did — I don’t usually like sugar in anything tomato-y; caramelizing as it calls for here made it pretty great, but 2x the sugar would have been way too much). Next time I have some of the scapes I’ll try your recipe…