I went sailing today.
After I came home, Tillerwoman prepared a delicious dinner for us.
The first reader to name all of the ingredients for the main course wins.
The first reader to name all of the ingredients for the dessert also wins.
The first reader to name the inspiration for the main course wins.
The first reader to identify which ingredient was grown in our own garden wins.
The first reader to identify the one ingredient that could not have been grown or harvested or manufactured in Rhode Island wins.
Everyone can be a winner!
Every winner earns the right to select a topic on which I will be required to write a blog post.
17 comments:
Main Course: Sea Scallops, fingerling potatoes, leeks, asparagus, white mushrooms, bacon, cream, salt and pepper. There may be white wine in there as well. $32.95. I'm starving!
Strawberries, Devonshire Cream, and honey.
Some dude in New Jersey.
Tillerwoman-grown fingerlings. Or leeks.
Devonshire Cream
Main Course:
Scallops
Onions
Asparagus
Potatoes
Marmite
Dessert:
Strawberries
Ice Cream
Some kind of sweet stuff on top not really required with ice cream
Marmite
Inspration for main course:
Fifty per cent off sale on scallops at Bridgeport Seafood
Ingredient grown in your garden:
Onions
Ingredient that could not have been grown in Rhode Island:
Marmite
And I see that you like your scallops seared medium-rare. As it should be. Are they local, like Pt. Judith or such?
Well Baydog wins one prize (as he knew he would) for knowing that the inspiration for Tillerwoman's scallops and fingerlings was a post by "some dude in New Jersey" on Valentine's Day titled Eye Heart My Wife.
Baydog was also clever enough to spot two ingredients in Tillerwoman's recipe that weren't in the New Jersey Dude's original recipe. He's very close, but missing a herb. Or an herb as you would say in American.
Baydog wins a second prize for guessing that the fingerling potatoes were grown by Tillerwoman. It was almost an accident. She had some fingerlings from last year that started to sprout so she cut them up and put them in her potato bed with some other seed potatoes she bought. The fingerlings turned out to be the most successful and delicious crop. She loves scallops too, so when I showed her the post about scallops with fingerlings by the New Jersey Dude she just had to give it a try.
Baydog is also right in spotting the honey. Rhode Island honey of course. But it's not ice cream or Devonshire cream.
I'm ashamed to say I don't know if the scallops are local, but they could be. Tillerwoman bought them at Stop & Shop!
Ricotta or Creme Fraiche.
And I'm gonna say dillweed. Final answer.
The third ingredient in the dessert is indeed ricotta. Actually ricotta from Narragansett Creamery, the only producer of cheeses in Rhode Island. We actually got the idea of strawberries with ricotta and honey from them. They were handing out samples of that a few years ago at a local farmer's market to promote their ricotta. We tried it and have been enjoying it ever since.
And yes, the herb is dill.
I guess that means Baydog is a 4-time winner and can choose 4 topics on which I must write blog posts. Not another love story about rivets please. (That post actually was in response from a challenge from a friend to write on such a bizarre topic.)
I don't think anyone is going to guess the ingredient that couldn't come from Rhode Island. It's a bit of a trick question actually. I threw that one in because I commented to Tillerwoman over dinner that everything in our meal was something that actually was or easily could have been grown, harvested or manufactured in Rhode Island. And she pointed out the one thing that was the exception.
OK. Forget the question about the ingredient that didn't come from Rhode Island. I misunderstood what Tillerwoman was telling me. Not the first time!
Baydog sweeps!
Wow! That means I must be first runner-up in all four categories.
What do I win?
Pick two post topics, if that's okay with Tillerman.
The scallop industry (and maybe Dean and DeLuca) should be paying Baydog some sort of commission. I read this post during my workday the week he put it up. Ended up in Dean & DeLuca shelling out twenty bucks for six ginormous scallops. My eyes were bigger than my stomach that time but I ate 'em all anyways 'cause they were delicious. Next time at least I know I only need four.
Sure. You can have two picks each.
LOL bonnie. Actually I think Baydog had scallops and fingerlings as an appetizer, but 5 large scallops each was plenty as a main course for us.
The bacon really makes the dish. Scallops and Bacon is about as much a classic pairing as PB&J. And the fact that there's still some chewiness to it rather than being totally crunchy is key. BTW, lovely job Tillerwoman! I'm still trying to think of a couple good topics......Okay. Here's the first. Bacon: Crunchy or Chewy? When is crunchy bacon more suitable to a dish? What makes chewy bacon more desirable when conjuring an American classic? And what's the difference between traditional 'American' bacon, and its cousins served in other countries? Being somewhat of a cured pork aficionado, this inquiring mind wants to know.
Baydog...how about scallops and fried pig's ears?
Another commission (assuming you actually HAVE got something worked out with the US Scallopers Association) is riding on your answer.
Baydog, I totally agree with what you said about scallops and bacon. And the crispy vs chewy thing. Your topic will be quite a challenge but I will give it a shot. It may need some extensive research in local eateries first!
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