This is a very light, yet robust sauce without any butter - only a small amount of olive oil, shallots, dijon, parsley, capers and lemon juice in a reduction of pinot grigio. I did not saute the scallops, but merely poached them briefly in the sauce.
A velvety combination of egg yolks, lemon zest, Pecorino Romano and black pepper. I first tempered the yolks with the salty, starchy pasta water before whisking in the lemon zest and parsley and tossing all the ingredients together right before serving.
This was very much like making vanilla pudding with the additional step of caramelizing the suger, into which I whisked the milk and corn starch.
Katherine's 'I Hate Balls' campaign aims to reduce the number of pets killed in shelters by promoting spaying and neutering. Click here to learn more about this important cause.
Several years ago Katherine and her mother Nancy founded the Jason Debus Heigl Foundation. Chief among the organizations many endeavors has been the diligent fight to change policies, bring awareness and stop the unnecessary euthanization of healthy adoptable animals in the city and county of Los Angeles.
In her blog she questions whether society as a whole is also culpable to some degree for abandoned, forgotten and abused animals - not just the abusers, the reckless or the thoughtless - as millions of healthy adoptable companion pets are killed every year in shelters due to overcrowding.
I topped this pizza with a combination of oyster, shiitake and portobello mushrooms, slices of fontina cheese and lots of chopped chives.
Not all rescue stories end happily at the David Sheldrick Wildlife Trust, but this is a beautiful video showing the sensitive nature of the keepers' work.
After discovering how simple and quick it was to make pickled red onions I decided to try the same recipe with an English cucumber. These pickles turned out perfectly sweet and sour. I plunged dill into the steaming liquid which added a subtle note of flavor.
This salad is so bright and refreshing it would be terrific for lunch on a hot summer afternoon, but I made it last week for dinner because I enjoy citrus in winter. After cutting supremes of grapefruit I used the fruit's juice to make the dressing for a bed of chopped endive on which I placed slices of avocado, pickled red onion, mint leaves and the grapefruit supremes. It was an interesting combination of sweet and sour and bitter.