Creamy Scallop Soup and Apple "Tart" Cake
Orangette recently posted a couple of recipes I've been meaning to try, and I finally had time to do so. Both were wonderful. One was a rich, savory creamy scallop soup, and the other was an apple ... tart? cake? Apple tart cake? This:
I don't know enough about the technicalities of tarts vs cakes to say for sure what this is (she doesn't know either -- she calls it "Apple Tart Cake"). It's made in a springform cake pan and not a tart pan, yet the 'crust' has very little liquid in it, it's more like a pie crust, and you press it down into the pan instead of spooning it like batter, and when it's baked up, it doesn't rise much. Whatever it should technically be called, it makes for a yummy treat after dinner or when having a hot cup of tea.
The recipe is here. I can confirm that while 3 apples may seem like a lot when you're arranging the slices on top, it's actually perfect once it's baked up. The one thing I thought was missing from the recipe was a bit of salt. Next time I'll probably add some salt and cut about 1/4 cup of sugar, as I don't like my desserts too sweet (I know...that probably sounds strange).
The other recipe I tried and absolutely loved was what she calls "Cream of Scallop Soup." That makes me think that the scallops have been somehow pureed, which is not the case, so I prefer to call it "Creamy Scallop Soup." I know, I'm so pedantic.
Anyway, it's incredibly rich and flavorful. Scallops aren't cheap and this doesn't make a whole lot of soup, but a small bowl per person is more than enough, so you could probably serve 4 with this recipe. It's such a sophisticated and complex-tasting soup that you simply don't need a lot. It's also more time consuming than you probably want your soups to be -- you have to make a fish stock and do a lot of straining and pan switching -- but it's worth it, especially for a special occasion.
I ran out of bowls so I had to use a large ramekin! Eaten with some toast it was simply fantastic.
The recipe is here. Couple of notes: The crème fraîche it requires can be purchased at Trader Joe's. You could probably substitute it with whole milk yogurt or something, but crème fraîche has a nutty flavor that imparts itself into the broth, so I'd really recommend using it. Her recipe calls for whole sea scallops that are quartered; I used bay scallops because a) the little whole scallops look nicer; and b) Whole Foods had a 1-lb package of them for $6.99. I'll definitely try using sea scallops at some point, but the bay scallops worked wonderfully well.
And finally, the fish stock: I called my Whole Foods in the morning and asked them to reserve a pound of white fish heads/frames for me -- it cost a mere $0.99/lb. You could probably get it free at some places, especially if it's a fish market you go to regularly. The stock recipe is here -- it makes enough stock to make the creamy scallop soup twice (or a double portion). I froze my extra stock and will probably make this again in the next few days (with the fresh sea scallops I bought over the weekend!).
More food-type ramblings at my food blog here. :)
I don't know enough about the technicalities of tarts vs cakes to say for sure what this is (she doesn't know either -- she calls it "Apple Tart Cake"). It's made in a springform cake pan and not a tart pan, yet the 'crust' has very little liquid in it, it's more like a pie crust, and you press it down into the pan instead of spooning it like batter, and when it's baked up, it doesn't rise much. Whatever it should technically be called, it makes for a yummy treat after dinner or when having a hot cup of tea.
The recipe is here. I can confirm that while 3 apples may seem like a lot when you're arranging the slices on top, it's actually perfect once it's baked up. The one thing I thought was missing from the recipe was a bit of salt. Next time I'll probably add some salt and cut about 1/4 cup of sugar, as I don't like my desserts too sweet (I know...that probably sounds strange).
The other recipe I tried and absolutely loved was what she calls "Cream of Scallop Soup." That makes me think that the scallops have been somehow pureed, which is not the case, so I prefer to call it "Creamy Scallop Soup." I know, I'm so pedantic.
Anyway, it's incredibly rich and flavorful. Scallops aren't cheap and this doesn't make a whole lot of soup, but a small bowl per person is more than enough, so you could probably serve 4 with this recipe. It's such a sophisticated and complex-tasting soup that you simply don't need a lot. It's also more time consuming than you probably want your soups to be -- you have to make a fish stock and do a lot of straining and pan switching -- but it's worth it, especially for a special occasion.
I ran out of bowls so I had to use a large ramekin! Eaten with some toast it was simply fantastic.
The recipe is here. Couple of notes: The crème fraîche it requires can be purchased at Trader Joe's. You could probably substitute it with whole milk yogurt or something, but crème fraîche has a nutty flavor that imparts itself into the broth, so I'd really recommend using it. Her recipe calls for whole sea scallops that are quartered; I used bay scallops because a) the little whole scallops look nicer; and b) Whole Foods had a 1-lb package of them for $6.99. I'll definitely try using sea scallops at some point, but the bay scallops worked wonderfully well.
And finally, the fish stock: I called my Whole Foods in the morning and asked them to reserve a pound of white fish heads/frames for me -- it cost a mere $0.99/lb. You could probably get it free at some places, especially if it's a fish market you go to regularly. The stock recipe is here -- it makes enough stock to make the creamy scallop soup twice (or a double portion). I froze my extra stock and will probably make this again in the next few days (with the fresh sea scallops I bought over the weekend!).
More food-type ramblings at my food blog here. :)