The cake did not turn out as I had hoped. I followed the recipe exactly, including the use of refined-bleached cake flour. Texture was dry and the flavor was ho-hum. Disney couldn't possibly serve this cake as it is written. :-) I also skipped frosting the entire cake - makes for a pretty picture this way.
Grapefruit segments are a delicious part of this trial! I <3 grapefruit.
More practice and baking studies are needed.
From Italian Cooking and Living. This recipe is straight forward and comes together quickly after preparation. Grating is the most time consuming part - and worth every moment.
The potato-zucchini cake has a delightful exterior crunch with a moist and tender interior. The cake carries delicious flavors of potato, zucchini, and just the right amount of red onion. Topping this cake with a fresh seared scallop works quite well. I can't imagine any other combination. The sauce is a beautiful blend of wine reduction and butter. Velvety and not overpowering in the least bit. White truffle oil is ... well, if you know white truffle oil - it's perfect. :-)
This concludes my scallop extravaganza for a little while! Ciao.
Fresh seared scallops on a bed of caramelized onions and spinach. Delicious recipe from Mediterranean Cooking in Alaska.
A delicious wine, citrus, and caper reduction over fresh seared scallops.
