Together we (Mikaela and Molly) create a local and seasonal four-course menu every two weeks, served in our home to the first 12 guests that reserve.

Pricing will vary week to week according to what is available and what inspires us, though typically a four course meal will cost between $30-40. We encourage guests to bring their own wine and beer. Suggestions for harmonious wine pairings will often be provided with the menu in advance, and can be purchased at Putnam Wine Shop on Broadway in Saratoga.

As this blog develops, we hope to provide readers with photos from our dinners, previous menus, websites that interest us, foodie news, books we're reading and other food related information.

For reservations or further information, contact us at:

See what we're all about in these articles published by The Saratogian and Skidmore News:


everything's better with butter.


we love butter. 86% butterfat. we tried out a new idea last night. while vacationing in balmy palm beach, florida we decided some sea creatures needed to make their way to our dinner table. thus vanilla coconut butter poached then seared bay scallops was born. the recipe follows as inspired by thomas keller's ad hoc at home caramelized sea scallops. we took it to another level. sorry to leave you in the dust tom.

vanilla coconut butter poached bay scallops. coconut lime smoked sea salt. parmesan fondue.

the brine:
in order to properly season the scallops we first brined them in the following. this ensures a thoroughly seasoned and caramelized finish.

1 lb fresh scallops (bay or sea, whatever is freshest)
1 cup hot water
1 cup kosher salt
2 cups cold water.

disolve the salt in the hot water and then add the rest of the cold water. add scallops to the solution and let sit for 10 minutes. rinse under cold water, lay out and cover with paper towels and refridgerate for 1 1/2 hours.

poaching liquid:
in order to achieve a luscious and creamy poaching liquid we began with a beurre monté which
provided an emulsified butter base to which we added the vanilla and coconut milk.

1 tablespoon water
3/4 cup softened butter cut into small chunks
8 oz. coconut milk
1.5 tablespoons vanilla extract (madagascar vanilla bean is preferable though we didn't have any on hand)

bring the tablespoon of water to a boil in a small covered saucepan and immediately whisk in a small chunk of butter until emulsified. continue this process, little by little, until a thick, pale yellow emulsion forms and is deep enough to cover your scallops. bring coconut milk to a light simmer, add vanilla and slow whisk in beurre monté until incorporated. ideally poaching liquid should be between 160 and 190 degrees farenheit when poaching.

while scallops are refrigerating, make the parmesan fondue:
1 tbsp butter
1/2 cup half and half or heavy cream
1/2 cup grated parmigiano reggiano cheese

melt butter and then whisk in cream. bring to a boil and allow to reduce until slightly thickened. stir in parmesan cheese.

before poaching scallops, clarify a stick of butter to sear the scallops in. removing the milk solids from the butter allows a higher temperature and thus a better sear. after an hour and a half of refrigeration, remove scallops from fridge and bring back to room temperature for 5-10 minutes. when poaching liquid registers within the appropriate temperature range, add scallops to liquid and poach for 4-10 minutes depending on the size of the scallops. we used bay scallops which are much smaller than sea scallops so only poached them for 4 minutes. U-7 scallops will take around 10 minutes. removing from poaching liquid. don't lose any to the depths of the poach. heat clarified butter over medium high heat until almost smoking and immediately add scallops to pan, being sure not to overcrowd. DO NOT BE TEMPTED TO MOVE SCALLOPS AROUND. allowing them to bind to the pan while browning creates a more caramelized crust. turn once after about 3 minutes (for the smaller scallops) or when thoroughly browned on edges.

serve seared scallops over parmesan fondue, sprinkled with coconut lime smoked sea salt (any sea salt will do)


No comments:

Post a Comment