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A very warm greetings to you, friends, and welcome to today’s Stories from Catbird Cottage! I’ve just come off of a truly wonderful supper club last weekend - the Vinterferie event with my good friends Starlite Motel and the Catskills Cocktail Club. The food dazzled, I had the best-ever team, and the guests were a wonderful, lively bunch! The afterglow is real and makes every bit of effort worth it. Yay also to a few leftovers, carrying forward good times as I dream up the next projects. Huge thanks to all who came out.
If you’d like to be added to the list for upcoming supper clubs, drop me a line! Here are a few highlights from the night…
Welp, today is Valentine’s Day. A lot of pressure gets placed on today, whether we love it or not. Given this, I invite you to think of Valentine’s as an opportunity to treat yourself well, whether you’re coupled, or leading a thrilling life, just for you. It always begins - at least, for me - with finding a lusty thing to eat. Finding that thing then transforms your experience into something memorable and fabulous. Let’s all be first in line to want this and give it to ourselves!
It goes without saying that you can make this for your love (and you should), but this scintillating, creamy seafood pasta is an excellent excuse to do something gorgeous, just for you.
For those of you who scoff at the notion of buying something premium “just for yourself” (that’s me btw), I portioned a customary six ounce serving for one into two for more economical scale. Paired with the scallops, it is ample bliss. I also advise using bay scallops - easier on the pocketbook, while still delivering a feeling of luxury. If possible, buy the freshest (not previously frozen) fish and seafood you can, as the textures will be more lush and satiny. Those two things are *what we want* to commemorate a zesty experience. ;)
Your fish and seafood should look shiny and firm, and smell mild. Ask your fishmonger to show it to you up close so you can have a good look. If it is sunken, looks dull, or smells like ammonia, skip or substitute for an option that is visibly fresher. If you cannot get halibut, choose cod, or swap for plump jumbo shrimp. The theme will carry forward just as well, and reward you heartily as you sit down to feast.
Some tips to ensure success as you endeavor this dish:
Use both butter and olive oil to sear. Butter imparts rich flavor, and at the higher heat the fish + seafood needs to cook, the oil will help prevent the butter from burning as quickly.
Sear the fish (and the scallops) undisturbed, aka do not fidget with the fish as it sears. Doing this means you give the fish time it requires to develop a burnished crust before turning.
Basting the fish and scallops in the hot fat furthers that enviable crust. Tilt the pan and spoon the hot fat over their surfaces on repeat for the last 20 seconds or so while they cook.
Use a microplane to grate your garlic. This infuses the whole thing with garlicky goodness, a meaningful counterpoint to the creaminess. As the garlic mash cooks, it mellows, while still delivering depth and huzzah.
Use organic lemons if possible since you’re using the skin. The zest is one of the most aromatic “lemon” delivery components, bringing a pleasing brightness to the richness of the dish.
Drag the pasta through the pan sauce to fully coat every noodle and further thicken the sauce.
If you’re making this for yourself, stick to the recipe portions so you can enjoy a second round of terrific eating. When reheating, do so in a 350º (toaster) oven and spoon 2-3 tablespoons of water onto the pasta. Once it’s reheated, stir together, and it’ll be just like new.
For a luxurious and vegetarian option, this saffron yogurt pasta is an absolute dream. Swap shiitakes or beech mushrooms in place of pricier (and seasonal) morels ;) I have this on my list to make again, it was so good.
Whatever you end up choosing, I highly recommend adding one of these achingly moody songs to the day’s soundtrack…
Baby by Donnie & Joe Emerson (so beyond their years!)
Oh Baby by LCD Soundsystem (the video is a beautiful heartbreak, too)
Hello Stranger by Barbara Lewis, featured in one of my favorite films (also beautiful heartbreak), Moonlight
And perhaps, this sultry dessert to finish you off.
Crispy skin halibut + bay scallop pasta with garlicky dill cream sauce
Serves 2
6-8 bay scallops
1 6-ounce portion skin-on halibut, cut in half
2-3 cloves garlic, finely grated on a microplane
1 tbsp salted butter
1/2 cup dry white wine
1 cup heavy cream
1 tbsp freshly squeeze lemon juice, plus 1 tsp lemon zest
5 oz fettuccine
1/2 cup chopped dill, plus a handful of fronds to garnish
Extra virgin olive oil, for sautéing
Kosher salt & freshly ground pepper
Flake salt, for sprinkling
Pat dry the fillets and scallops. Arrange them on a paper towel-lined tray and season all with kosher salt.
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