Thursday, August 13, 2009
South St Cooking
We had a few raw scallops leftover from cooking in Cape May. Not enough for dinner for 2, so we grabbed some WholeFoods Mkt ingredients last minute. Perfectly ripened hunk of Brillat Savarin with heirloom tomatoes and a half l/o parc baguette was magnificent. Halibut too was delectable pan seared and fininshed in the oven. WholeFoods corn was tasty at 5 for $2.