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03.21.13
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Stewing Over Time 

 VealStew

      

Admittedly, I sometimes stew about how time flies these days, about how in a blink of an eye a third of a year is somehow already gone. What gives?

But then again, why stew when you can eat it instead, right?

Especially when it's a stew that's made for the bright arrival of spring.

That's just what "Green-As-Spring Veal Stew" is. It's a recipe from "Around My French Table"(Houghton Mifflin Harcourt) by everyone's favorite culinary guru, Dorie Greenspan. The cookbook, of which I received a review copy, is filled with French comfort food for every season.

Click here for the recipe and more about Greenspan's book.

A Dish When There's No Time 

SpringScallops

      

Roasting often conjures up images of low, slow cooking in the oven for hours on end.

But this particular recipe for roasting is quick, quick, quick.

"Quick-Roasted Scallops with Sriracha and Lime" is for times when you want dinner on the table fast, fast, fast. It's from "All About Roasting" (W.W. Norton & Company) by award-winning cookbook author Molly Stevens.

The book, of which I received a review copy, is full of recipes sure to keep your oven busy. Large scallops get baked, then quickly broiled with a simple topping of mayo, lime juice, sugar and Sriracha. They remind me of the baked or broiled mayo-topped scallops at Japanese restaurants.

They're perfect with some steamed rice and some green veggies such as asparagus or bok choy.

We all have a bottle of Sriracha handy in the fridge, right? So click here and get cooking.

 For more musings on food, wine, life and laughter, go to www.foodgal.com.