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- Scientist declare oysters functionally extinct
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Posts for February 3rd 2011
6 large russet potatoes
2 tablespoons butter, melted
1/4 pound pancetta, diced into small cubes
1 cup mascarpone cheese
1/3 cup grated pecorino cheese
2 large egg yolks, beaten
1 clove garlic, minced
1 cup shredded part-skim mozzarella cheese
1/4 cup Italian parsley, chopped
Freshly ground black pepper
- Preheat oven to 350 degrees F. Bake potatoes directly on the oven rack until fork-tender, about 1 hour. Remove potatoes; let cool to the touch. Turn up oven to 450 degrees F.
- Cut potatoes in half lengthwise. Using a spoon, scoop out the centers, leaving 1/4-inch-thick skins. (Reserve potato centers for mashed potatoes or another use.) Cut shells crosswise in half if desired (you can leave them as halves, too). Place shells, skin-side up, on a baking sheet. Brush them with the melted butter and season them with salt.
- Bake shells 20 minutes, until crisp and golden brown.
- Meanwhile, in a small skillet, cook the pancetta stirring often, until crisp, about 5 minutes. Transfer to a paper towel-lined plate and let cool.
- In a medium-size bowl, combine the mascarpone, pecorino, egg yolks, and garlic with the pancetta; stir to combine.
- Once potato skins are ready to take out of the oven, top them as evenly as possible first with the mascarpone mixture, then with shredded mozzarella. Return to the oven and bake for another 5 minutes.
- Finish with a sprinkling of chopped parsley and freshly ground black pepper.
Serves 6 to 8 as an appetizer.
- Appetizers, Finger Foods
- North American
The verdict? Oysters, overall, are in "poor" condition. "They are functionally extinct in that they lack any significant ecosystem role and remain at less than 1 percent of prior abundances in many bays and ecoregions, particularly in North America, Australia, and Europe," the study stated.
Roughly 75 percent of the remaining wild oysters in the world can be found within five North American locations, so that's good news, but maybe that means steering clear of anything that's not a farmed oyster, lest the bivalves vanish completely. Yet another reason to pay attention to sustainable seafood guidelines.
BLOGGING TOP CHEF ALL-STARS AGAIN, CAN YOU BELIEVE IT????
OK here we go again: First off, Jamie, my girl, is gone, that kind of sucks because since she is back on All-Stars my scallop sales went through the roof! Damn. Actually, it is not that bad, because she kind of screwed up in the last few episodes and she is, after all, my competition next door. I don't even remember who was the second person who got kicked off with her? I think I'm having a moment of dementia.
I have a question for all the readers: What bugs you the most about the judges? I tell you what bugs me the most — and it has for seven seasons and my personal past for more then 12 years in America. Judges, please eat with fork and knife! Geeze, God gave you two hands, use them. (I'm not a bible pusher.) There is nothing more anti-sexy than shoving your food in your mouth with only a fork. Then even using the fork on the wrong hand or use your fingers to get it on the fork. UGH. It is like watching Top Chef without sound, making Goulash without bay leaf and red wine, or going surfing in Finland without a wetsuit.
For more of Stefan's take on Top Chef, keep on reading.
Perhaps I'm experiencing cupcake fatigue, but I can't help but wonder: how are these cupcakes different from lasagna rolls? I've been making Giada De Laurentiis's version for years, and while the recipe doesn't have you bake them in muffin tins, one could certainly do so. And if one does, does that make it a lasagna cupcake?
Should any dish that's individually sized and made in a muffin tin be considered a cupcake? What's your take on it?