Mmm Butter

We got Ad Hoc At Home for Christmas and promptly fell to making three recipes at once from it. It was a bit chaos in the kitchen but we pulled through, flipping back and forth in one cookbook for three recipes is a challenge we will try not to repeat.

The key ingredient was butter. Clarified butter (we used ghee, meme chose) for the scallops (which were also brined for a bit), and a stick of butter for the melted leek rounds, and more butter in which the brussels sprouts and radishes were braised (after blanching the brussels sprouts - key step to avoid bitterness, apparently. Anyway it worked).


The leeks also got parboiled and the kohlrabi we didn't have was supposed to get that treatment too. The radishes ended up crisp-tender without parboiling, and not bad at all. We've had roasted and cooked radishes other places that have been mushy, and kind of boring, but these were at least toothsome, though without their radish bite. The sprouts were _delish_. And the scallops, oh, I mean, it is hard to fuck up a scallop if you are following directions, but these were great. Nicely caramelized just as advertised.



Can you see the butter?


Normally when we are cooking these 'big' dinners and running around swearing a lot something has gotten forgotten, like the starch, or the green veg, but no, we cooked everything we were supposed to! We sat down and enjoyed with a nice Pinot Grigio.

Then Josh noticed we had left the scallop pan on and the ghee, clarified though it was, was smoking. The pan is a 'workhorse' however and was no worse for wear after a brief cooling off period in the backyard.