here) is launching this week. And if you're game, I'm including affiliate links to the cookbooks at the bottom of the post.
Special thanks to the project organizers: Alice of A Mama, Baby and Sharpei in the Kitchen, Christy of Confessions of a Culinary Diva, Tammy of Telling Stories from Chez Nous, and Emily of Blue Bungalow. What a fun, fun project they have designed. Join us.
This week's selection from Daniel Boulud and Dorie Greenspan's cookbook - Café Boulud Cookbook - is Skate with Brown Butter and Capers. Here are the Tips and Tricks for this recipe from the team leaders.
I have never actually had skate, so I was very excited to try it, for the first time, and this great, summer recipe. Skate ranges on the sustainability list based on location of catch and method of catch. Click for the Seafood Watch recommendations and just be sure to ask your fish monger how it was caught!
But, in the end, I was foiled. There was no skate to be had in my part of the peninsula. My fish monger suggested scallops and I did remember reading years ago that unscrupulous sources were selling skate cut into circles and selling them as scallops. Scallops it was.
You'll find this recipe on page 50 of the Café Boulud Cookbook...we will not be posting the actual recipes on our blogs.
This was a wildly simple, yet incredibly luscious recipe. Where Boulud suggests serving this with boiled potatoes, I served them with mini baked potatoes topped with a Homemade Nasturtium Compound Butter.
My husband declared enthusiastically, "I like this project. Whatever it is you're doing, I like it!" If I can ever find skate, I will definitely try it as written. Until then, I can certainly see this dish becoming one of our easy, favorite dinners.