I made the following recipe tonight. http://www.foodandwine.com/recipes/scallops-with-summer-squash
I assume it is okay to use hyperlinks in this group.
It was pretty good but I have the following questions.
1. It had a very grassy taste and called for 1 cup flat parsley, I used Italian, maybe I put in too much? How do you tone down a grassy taste?
2. Do you use the fat on proscuitto, I thought for $20 per lb. every single bit should be used. The fat was not exciting though.
3. It would be hard to find a sub for the thyme I suppose, I wonder how long I can save it?
I had squash at the buffet at the Ameristar casino in Blackhawk Colorado last night and it is on sale now at Sprouts. It the fresh herbs that cost alot but for the adventure and fun of good cooking I will pay a little.
I want to do more with squash and zuchinni.
I have not posted for a while but like you folks, you have always been so nice.