COOKING WITH GRANDMA CHRONICLES PART 61

SAUTEED SCALLOPS WITH SPICES In the seventeenth and eighteenth centuries, the Breton port of Nantes was a center of French trade with Asia, and a taste for spices with shellfish still lingers in Brittany. Shrimps Nantaise are also a favorite of Grandma’s, allow about 2 pounds/900 g raw shrimp in the shell and peel them

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COOKING WITH GRANDMA CHRONICLES PART 42

MOULES MARINIÈRE Our family once had a summer house near Dieppe, on the Normandy coast, and ever since Grandma has loved mussels. Saffron is a natural partner for fish – it colors this fragrant stew a glowing orange-gold. You can try substituting clams for the mussels, but allow more time for them to open over

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COOKING WITH GRANDMA CHRONICLES PART 21

CRISP AND SPICY SALMON WITH A VEGETABLE JULIENNE For this colorful recipe, salmon fillets are coated generously with powdered spices, then fried skin-side down so the skin emerges crisp as well as brown and very edible. As background the vegetables are cut into julienne strips (resembling matches) and cooked in their own juices with a

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Grilled Scallops with Sweet Chili Sauce

This is another summer recipe that is quick to make, easy to prepare ahead, and stunning on the plate. What makes this recipe stands out is the mix of Asian spice and western technique. All too often fushion means confusion–a muddle of ingredients thrown onto a plate with no reason or structure. But just occasionally, the East and West combination makes brilliant flavor.

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Avocado, Grapefruit and Shrimp Salad with a Citrus Dressing

Avocado Grapefuit Salad

The pink of shrimps and grapefruit with the green of avocado and arugula make a cheerful welcome in hot weather. To whip up a quick lunch, prepare the citrus dressing ahead of time and keep at room temperature. Right before lunch, follow the recipe to prepare the grapefruits, arugula, and avocado. Toss everything together with a side of toast for a light summer meal.

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Roast Cod with Tropical Fruit Salsa

Fruit with fish was never my favorite partnership until I came across this recipe. It seems that the acid in wine and orange juice, backed by the zip of Dijon mustard, provides just the balance needed for the sweetness in fruit. Encouraged, I tried an alternative mix of cucumber with strawberries seasoned with balsamic vinegar, with equal success. Neither takes more than 10 minutes to make, so I invite you to take a gamble and see if our tastes agree. You’ll find any firm fish is good cooked this way, including salmon and monkfish.

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Mussel Stew with Saffron and Cream

We once had a summer house near Dieppe, on the Normandy coast, and ever since I have loved mussels. Saffron is a natural partner for fish, and colors this fragrant stew a glowing orange-gold. Clams can be substituted for mussels, but allow more time for them to open over the heat as their shells are thicker.

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Spicy Catfish Stew with Coconut Milk

This looks like a long list of ingredients, but many of them will be in your cupboard and all chopping is done in the food processor. Any white fish fillets such as perch or tilapia can replace catfish. Serve the stew with boiled rice.

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Shrimp and Vegetable Clouds

By all means try other vegetables not listed here, or for a shortcut, choose just two or three from the list. A mild vinegar, such as cider or rice wine, makes a good dipping sauce.

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