Antipasto di Mare

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Scallops In A Pan With Tarbais Beans

A light gourmet seafood dish, scrumptious seared scallops served with luscious tarbais beans and tasty Parmesan pancakes make an elegant plate. Slightly browned while still remaining juicy and tender inside, the scallops dazzle in a plate of creamy white tarbais beans cooked in a savory mélange of carrots, tomatoes, and Ventrèche (a peppery French-style bacon). The golden yellow color of the crispy Parmesan pancakes adds a touch of grace, creating an all-together divine dish. Paired with a cool glass of Graves Blanc, this scallops recipe reaches perfection.

The holy grail of beans, Tarbais has a rich, exquisite and incomparable flavor but can be quite expensive. Grown in the village of Tarbais, the large white beans have thin skins so they take a shorter time to cook than most beans. If you are using dry beans, soak them for at least ten hours or overnight in cold water. If you are using fresh beans, either freshly shelled from their pods or frozen, there is no need to soak them. If they are frozen, blanche them starting with cold water and once the water boils, wait for a minute then take them off the heat and immediately rinse them in cold water.

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To retain the flavor and composition of Tarbais beans, cook them in a Dutch oven or casserole pot on low heat, the same way as you would cook stew. In this recipe, the beans are cooked with mouthwatering French bacon, called Ventrèche. This gives the delicate beans a smoky and meaty flavor. Of course, you can substitute this ingredient with regular bacon. Tarbais beans have very low starch content and are quite easy to digest so they really go well with the equally light, delicate and tender scallops as they share the same sumptuous characteristics. A dish that melts in your mouth in many different ways, this is one of the best ways to enjoy the prized Tarbais beans.

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Aloha Cake

Bring a taste of the tropical islands to your table with this lovely aloha cake recipe. Moist and crunchy at the same time, this aloha cake is so simple and easy to do and is designed for the super busy lifestyle. You basically dump the ingredients straight onto the greased baking pan, layering them evenly and then bake them in the oven until nice and golden brown. This delicious recipe consists of cherry pie filling, crushed pineapple, box cake mix, grated coconuts, chopped walnuts, and softened butter. You can use either white or yellow box cake mix to make this recipe.
The order of the ingredients is crucial when layering them onto the baking pan. This method of baking a cake is also known as dump cake, while others consider it as a version of cobbler. It is a quick and easy dessert recipe that yields delicious results kids can’t get enough of. What makes this recipe so convenient is the use of box cake mix and canned or bottle fruits. With all these pre-prepared, you literally dump the ingredients and they are ready for baking. There is no elaborate preparation involved in making this recipe for aloha cake and you can whip it up any time of the day even on busy weekdays for an almost instant fun treat for the whole family.
The crucial thing about making this aloha cake is evenly distributing the ingredients as you layer them. When pouring the box cake mix right over the fruit, be careful as to not dump the whole box entirely but pour the contents out gently so that it is evenly spread out all throughout the pan. Slice the butter and spread them out on top so that every space is coated with the rich taste and flavor. Once it is baked, it should have a lovely top crust that is luscious and buttery with sumptuous layers of sweet fruit.

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Steamed Cake

You don’t need an oven to bake a cake. In this recipe, cake is made by steaming the batter on high heat and creating a fluffy and sweet dessert that is all the more delicious served with coffee or tea. To make steamed cake all you need are a few simple ingredients, most of which are pantry stapes, including flour, brown sugar, baking soda, egg, honey, vanilla extract, and water. Popular in Chinese, Japanese and other Asian cooking, steamed cake is delicious as a filling snack or a surprising dessert.

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To make steamed cake, you need molds, typically made of bamboo, designed for steaming. These are small round dishes with grills at the bottom for the steam to penetrate. The molds are placed in a steamer where the water is placed for producing the steam that will cook the cake. If you don’t have special molds for steaming you can also use a cake pan or cake tin and a large saucepan where the cake tin fits. Place an inch of water in the bottom of the saucepan and place a grill or rack or something to keep the cake tin from touching the water.

An empty tuna can, for example can be used to separate the water and the cake tin. Put the cake tin with the batter in it and cover the batter so that the steam won’t wet the cake. You can use foil or banana leaves to cover the lid of the cake tin. Cover the large pan to allow the steam to circulate. Simmer the water over medium heat and make sure that the water in the pan does not boil dry the entire time that you are “baking” the cake. You can also use a crock pot to steam the cake by using a low rack or ring of crumpled foil in the bottom of the slow cooker.

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Cookie Crumbs As Crust

You can eat cookies as is and enjoy it with other desserts as well. The best way to do that is to make a cookie crust for cheesecakes, ice cream cakes, tarts and pies. As the base for these sweets, cookies fulfil their culinary use rather ingeniously and efficaciously. It’s like having two desserts in one with these compounding.

To make a cookie crust, take first the cookie that will complement the flavors of the ice cream cake, cheesecake or pie. You can use just about any cookie as long as they are crunchy. You want a sturdy crust to be able to hold all these desserts, which the crumbs of the crunchy cookies can produce.


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Use chocolate sandwich cookies, graham crackers, ginger snap, butter cookies, vanilla wafer or shortbread cookies to make your cookie crust. More unusual cookie crust options include chocolate chip cookies (the chips may be a bit disordering, unless you’re making a chocolate tart) and amaretti cookies for an Italian-inspired tart. You can also use sweetened crackers, like graham crackers, which are most often used for cheesecake recipes. They may be just plain or flavoured with honey or chocolate.

Crush the cookies either in a food processor or using a rolling pin. The cookies may be placed inside a Ziploc bag before crushing with the rolling pin. The finer you crush the cookies, the finer the crumbs of the crust. Then melt butter and add it to the crushed cookies along with sugar. Press it onto the pie plate or springform pan then bake or refrigerate till set.

For a more pretty crust, press the cookie crust mixture onto the sides of the pan or pie plate. This is especially important for pies. But if you’re just having a cheesecake or ice cream cake, you can just make the bottom crust.



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