BSK is a wise, thrifty food shopper – BSK’s/HG’s freezer is always packed with delights for the days (or weeks given the travails of Covid 19) that a visit to the market is not in the cards. (Please note, she always uses fresh vegetables and herbs, of course). BSK often mines the freezer for the tasty dinners BSK cooks every night in sunny (but chilly) New Mexico. Recently, HG saw frozen haddock and sea scallops thawing on the kitchen island. HG was bemused. Typically, BSK doesn’t like frozen seafood as she feels the process renders sea creatures tasteless. To avert this BSK put the chopped haddock and scallops in the food processor with olive oil, scallions, garlic, cilantro, parsley, beaten eggs, potato starch, and a bit of panko. Formed the mix into modest sized balls. Poached them in dashi and clam broth. Augmented the steaming bowl with broad rice noodles, sesame oil, and chili oil. BSK transported HG to Asian heaven.
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