Sustainability is a fundamental ingredient of today’s cuisine and author Marsden Brewer is an innovator who has farmed sea scallops for two decades and created the model for harvesting whole farmed sea scallops year-round in ways that protect the natural ecosystem and enhance his third-generation lobster business. Because of the tide of abuse and missteps that have happened to wild-caught fisheries and fish farming worldwide, Marsden is proving he can do it right using responsible, no-waste methods that celebrate the environment and our ability to live within it. Whole sea scallops are now…mehr
Sustainability is a fundamental ingredient of today’s cuisine and author Marsden Brewer is an innovator who has farmed sea scallops for two decades and created the model for harvesting whole farmed sea scallops year-round in ways that protect the natural ecosystem and enhance his third-generation lobster business. Because of the tide of abuse and missteps that have happened to wild-caught fisheries and fish farming worldwide, Marsden is proving he can do it right using responsible, no-waste methods that celebrate the environment and our ability to live within it. Whole sea scallops are now farmed and harvested on both coasts. This is the guide to how and why sea scallops are farmed sustainably and a cookbook for how to steam, shuck and prepare the whole scallop using quality produce and ingredients in traditional recipes from around the world. Marnie Crowell has learned authentic regional ways to prepare, present, and eat Maine seafood and has traveled extensively collecting seafood recipes from around the globe. She includes 50 recipes for farmed whole sea scallops—pies, soups, chowders, and stews, pastas, risotto, paella and bouillabaisse—recipes from Spain/Portugal, Italy, France, Greece, Turkey, Lebanon, and Japan. The foreword is by Barton Seaver, award-winning chef from DC and one of the world’s leading sustainable seafood experts and educators. He has an extensive resume highlighting his culinary accomplishments and he is founder of Coastal Culinary Academy and author of 7 seafood-centric books.
Marnie Reed Crowell is a natural history writer with a masters degree in biology. Marnie’s books include Greener Pastures: In Praise of Traditional Country Living (Funk & Wagnalls), Great Blue: Odyssey of a Heron (Times Books), Flycasting for Everyone (Stackpole), and The Heron Witch (Green Writers Press). Her articles appear in numerous magazines such as DownEast , Redbook, Reader’s Digest, Working Waterfront, and Audubon. Marsden Brewer has for the past two decades focused on figuring out how to make farming scallops work for Maine. He is a third-generation Maine fisherman and has been fishing all his life, whether it’s what he calls low water urchining, scalloping, or offshore ground fishing, shrimping, and lobstering. A former member of the Department of Marine Resources Advisory Council, Marsden served as selectman for the town of Stonington for six years and so has his wife Donna. She is currently a Stonington selectman while running Red Barn Farm, their retail shop featuring scallops, lobsters, and their farm products. With his son, Bob, Marsden now farms sea scallops. See www.penbayfarmedscallops.com.
Inhaltsangabe
Foreword Introduction Butter-Braised PenBay “Popcorn” Steam-shucking Amuse-bouche Medium Size Mediterranean Sea Western Mediterranean Spain Manchego Scallops Portugal Port Scallops Italy Venetian Crudo-Style France Coquilles St.-Jacques Scallops in Champagne Butter Sauce Eastern Mediterranean Greece Oil and Vinegar Dressing The Middle East Scallops with Hummus Turkey Lebanon Scallop-stuffed Artichokes Larger Scallops Comfort Food Mains and Soups Italy Principessa con Bucatini Greece Greek Macaroni and Cheese British Coast, Scotland, Ireland, and Wales Welsh Queen Scallop Mash Irish Scallop Pie Scottish Scallop Pie Mainland Australia, Tasmania, and New Zealand Scallop Pie New England and Canada Stuffies Ritzy Scallop Pie Clam Fry Scallops Clam Shack Whole Scallops Easy Scallop Bake Scallop Chowder Scallop Stew Scallop-Parsnip Bisque Norway Fiskesuppe Blomkalsuppe Asian-inspired Japanese Soba Scallops in Noodle Nests Grilled Scallops Umami Pairs Paella Lobster and Scallop Risotto Scallop and Lobster Mac ’n’ Cheese Gluten-free Lobster and Scallop Mac ’n’ Cheese Better Bouillabaisse Kelp Stir-Fry Dolmades Not Quite Hollandaise Simple Scallops on Seaweed Scallop-Lobster Cakes Persian Eggs and Scallops Scallop-stuffed Mushroom Caps Simple Scallop Dip Scallops Rockefeller Scallop Tacos Vietnamese Noodle Salad Bowl Beet-pickled Eggs and Friends Cairo Koshari Better in Butter Scallop Roe Caviar Maine Tasting Center Scallop Roe Bisque Scallops with Roe Butter and Hasty Pudding Scallop Mantle Chowder Saffron Creamed Scallops Scallop Roe Pâté Fried Scallop Mantles Sprouts and Scallops The Next Step Flavor Tips from the Chefs More Chef Tips El El Frijoles Nigiri Mix and Match Iced Tea Mussels European-style Mussels Clam Fritters Grammy Beal’s Soft-Shell Clam Chowder Grammy Beal’s Biscuits Abby’s Fried Oysters Further Notes Handling Scallops Freezing Scallops Individual Quick Freezing at Home Wild versus Farmed The Future of Aquaculture—The Vision Acknowledgments About the Authors
Foreword Introduction Butter-Braised PenBay “Popcorn” Steam-shucking Amuse-bouche Medium Size Mediterranean Sea Western Mediterranean Spain Manchego Scallops Portugal Port Scallops Italy Venetian Crudo-Style France Coquilles St.-Jacques Scallops in Champagne Butter Sauce Eastern Mediterranean Greece Oil and Vinegar Dressing The Middle East Scallops with Hummus Turkey Lebanon Scallop-stuffed Artichokes Larger Scallops Comfort Food Mains and Soups Italy Principessa con Bucatini Greece Greek Macaroni and Cheese British Coast, Scotland, Ireland, and Wales Welsh Queen Scallop Mash Irish Scallop Pie Scottish Scallop Pie Mainland Australia, Tasmania, and New Zealand Scallop Pie New England and Canada Stuffies Ritzy Scallop Pie Clam Fry Scallops Clam Shack Whole Scallops Easy Scallop Bake Scallop Chowder Scallop Stew Scallop-Parsnip Bisque Norway Fiskesuppe Blomkalsuppe Asian-inspired Japanese Soba Scallops in Noodle Nests Grilled Scallops Umami Pairs Paella Lobster and Scallop Risotto Scallop and Lobster Mac ’n’ Cheese Gluten-free Lobster and Scallop Mac ’n’ Cheese Better Bouillabaisse Kelp Stir-Fry Dolmades Not Quite Hollandaise Simple Scallops on Seaweed Scallop-Lobster Cakes Persian Eggs and Scallops Scallop-stuffed Mushroom Caps Simple Scallop Dip Scallops Rockefeller Scallop Tacos Vietnamese Noodle Salad Bowl Beet-pickled Eggs and Friends Cairo Koshari Better in Butter Scallop Roe Caviar Maine Tasting Center Scallop Roe Bisque Scallops with Roe Butter and Hasty Pudding Scallop Mantle Chowder Saffron Creamed Scallops Scallop Roe Pâté Fried Scallop Mantles Sprouts and Scallops The Next Step Flavor Tips from the Chefs More Chef Tips El El Frijoles Nigiri Mix and Match Iced Tea Mussels European-style Mussels Clam Fritters Grammy Beal’s Soft-Shell Clam Chowder Grammy Beal’s Biscuits Abby’s Fried Oysters Further Notes Handling Scallops Freezing Scallops Individual Quick Freezing at Home Wild versus Farmed The Future of Aquaculture—The Vision Acknowledgments About the Authors
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