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Blackened Scallops with Grilled Romaine + Citrus SaladBlackened Scallops with Grilled Romaine + Citrus Salad

One of the major differences between our old place and the new house is that we no longer have central A/C. So far, we’ve done pretty well… making sure to open all the windows at the end of the day as the temp cools and then closing them first thing in the morning. At this point, we do our best to avoid cooking indoors. It’s hard to fathom turning on the oven when you’re already sweating buckets.

Eric is usually the grill-master in our house, but once in a while, usually when I have a project that necessitates it, I’ll get the thing going. Earlier this year, I was contacted by Frontier Natural Products Co-op to do some recipe development and photography for their “Grill the Goodness” campaign featuring their line of organic seafood seasonings. Since we’re fully into grilling season, I hope you all enjoy these recipes. I’m fond of all of them, but these scallops, paired with a bright citrus, grilled romaine and avocado salad, is something I could eat every day and never get tired of it.

Once you make this, be sure to check out the other two recipes, Ginger and Honey Glazed Salmon and Grilled Blackened Shrimp, over at the Frontier website.

Blackened Scallops with Grilled Romaine + Citrus Salad

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  • FoodNerdJuly 2, 2014 - 4:57 am

    Those scallops look incredible. I love Summer with all the fresh fish on offer. I must give this a go!

    FoodNerd x


  • Liz @ The Lemon BowlJuly 2, 2014 - 8:51 am

    Even though there isn’t a drop of lemon juice in this recipe, I want to lick the plate. ;-)ReplyCancel

  • TieghanJuly 2, 2014 - 9:20 am

    I love blackened anything and this look so awesome!ReplyCancel

  • MonetJuly 2, 2014 - 11:59 pm

    So lovely and fresh. Scallops are just meant for summer and the grill. And of course, they’re also meant for a talented photographer like you. So pretty to capture! So delicious to eat! Thank you for sharing Brian!ReplyCancel

  • JoanneJuly 3, 2014 - 8:37 am

    We have been turning on the A/C nonstop and I’m not sure how I could live without it! However, I never seemed to need it when I lived in Boston. I am pining a bit for a grill and these gorgeous scallops are not helping! :PReplyCancel

  • francescaJuly 3, 2014 - 10:54 am

    The first thing I did when I read you have no central AC is checked to see WHERE YOU ARE. But doesn’t Boston get terribly humid!? We don’t have it either but it basically rains 300 days a year in Holland :)
    Love that you guys incorporated tart citrus here. CheersReplyCancel

  • […] blackened scallops with grilled romaine. […]ReplyCancel

  • Averie @ Averie CooksJuly 5, 2014 - 1:30 pm

    Brian your images are always just drop dead stunning, crisp, clear, gorgeous! Pinned!ReplyCancel

  • Millie l Add A LittleJuly 6, 2014 - 3:25 am

    This looks seriously amazing! That salad looks so perfect for summer too!

  • Nancy LongJuly 6, 2014 - 1:19 pm

    yum, love scallops!ReplyCancel

  • MarciaJuly 7, 2014 - 11:43 am

    Brian, that looks so fresh & delicious! I have to make that very soon….
    The other grilled recipes too. Just gorgeous.ReplyCancel

  • Amanda - A Cookie Named DesireJuly 8, 2014 - 10:49 am

    Blackened scallops are the best. They really are. And the salad is a wonderful accompaniment This plate looks like absolute perfection.ReplyCancel

  • […] and some other spice I was all like “sold.”  I also cannot stop thinking about these Blackened Scallops from one of my favorite bloggers.  It makes me want to make scallops which I literally have made […]ReplyCancel

  • DeniseJuly 16, 2014 - 9:55 am

    Brian, these scallops are perfect. Just the way I like them, golden brown on the outside. I am not a fan of scallops usually unless they are larger, and cooked this way. Great recipe!!ReplyCancel

  • LirenJuly 31, 2014 - 5:19 pm

    Brian, this is so enticing on so many levels. First off, how beautiful! Secondly, I adore scallops, especially since it cooks so very quickly. And lastly, those bright flavors from the citrus salad makes so much sense. I would love this for dinner any night.ReplyCancel

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  • KristenJune 29, 2014 - 1:29 pm

    I cannot wait to head to your neck of the woods in a few weeks. Your Silent Sunday posts make me especially excited! Love this.ReplyCancel

  • LirenJuly 1, 2014 - 2:00 pm

    I love your Silent Sundays, Brian. You always manage to capture the essence of time and place (and taste) so eloquently. Now I want a lobster roll :)ReplyCancel

  • Ami@NaiveCookCooksJuly 1, 2014 - 3:37 pm

    Thanks for writing such a wonderful and interesting post!ReplyCancel

Radish, Cherry + Goat Cheese Salad

We went back and forth on what we wanted to do for our fifth wedding anniversary. At one point we had talked about taking a little weekend trip somewhere within driving distance.  As we discussed it further, the more it seemed like the wrong time for us to be going away and that it’d be so much more enjoyable to stay local. That’s when we decided to instead make reservations at Oleana. We’ve been to most of the big dining establishments here, but Oleana was still one that we hadn’t been to. Based on the reaction I got when I mentioned this to my food-loving friends, the fact that we hadn’t dined there was a real shame. Going in, our expectations were exceedingly high and because of that there was a very strong possibility that we’d leave disappointed. “Well, the food was decent, but the service was terrible” or “I can’t believe they would pair that with that! Gross!” Nope. None of that. The service was friendly and attentive and the patio area of the restaurant was the most romantic environment to celebrate an anniversary. The food was all executed beautifully: Buratta and fried eggplant. Octopus shish, Egyptian garlic sauce, sprouted lentils & fresh chickpeas. Spinach falafel, tahini sauce, beet yogurt & cress. Baby farm greens, pistachio freekah, cherries, homemade string cheese. Ok, I’ll stop.

It was a special treat to go out for a few meals this weekend after doing a lot of cooking these last couple of weeks. I’ve been so inspired by all the produce that’s graced the markets. I often just go to the store with no idea what I want (which can sometimes be a dangerous thing). I’ll grab three or four items, developing a dish on the spot. And that’s how this salad came to be. Certainly not traditional, but it works. A bit of a bite from the radish, sweetness from cherries, and a little tang from the goat cheese make this a lunch I plan on coming back to.

Radish, Cherry + Goat Cheese SaladRadish, Cherry + Goat Cheese SaladRadish, Cherry + Goat Cheese SaladRadish, Cherry + Goat Cheese Salad

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  • brandiJune 25, 2014 - 8:26 am

    1. Happy anniversary!!

    2. This salad looks perfect. And I think I have everything at home! It will probably be dinner tonight :)ReplyCancel

  • Liz @ The Lemon BowlJune 25, 2014 - 9:43 am

    I love cooking this time of year too. It’s so easy and so inspiring. Beautiful photographs as always.ReplyCancel

  • TieghanJune 25, 2014 - 11:09 am

    I agree! Cooking this time of year is so awesome. Love the salad and happy anniversary!ReplyCancel

  • naomiJune 25, 2014 - 1:40 pm

    Happy anniversary! Glad your dinner turned out well. As for the salad – delicious. And Im with you if I go to the market without a plan –it’s a dangerous thing, not to mention expensive :)ReplyCancel

  • EileenJune 25, 2014 - 7:19 pm

    Such a beautiful seasonal salad! Now all I have to do is not eat all the cherries before dinnertime… :)ReplyCancel

  • FrancescaJune 26, 2014 - 3:04 am

    I love all the flavor combinations you have here, from radish to red cherry. Oh yea, and happy 5 year anniversary!!ReplyCancel

  • bev @ bevcooksJune 26, 2014 - 1:11 pm

    I can’t even stand how much I LOVETHIS.ReplyCancel

  • Joshua HamptonJune 26, 2014 - 9:51 pm

    Happy anniversary. This salad looks wonderful. Love the colors.ReplyCancel

  • Amanda - A Cookie Named DesireJuly 1, 2014 - 2:36 pm

    This looks great. I usually have trouble eating goat cheese… I mean, I can eat it in some things, but other times, I can’t go near it!

    Happy anniversary!ReplyCancel

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

Summer is most certainly here. No doubt about it. All I’m craving right now are things that don’t involve the stove.

I recently photographed this spread of raw dishes from local restaurants for our alternative magazine, the Improper Bostonian. I wish I could take credit for the beauty of these images, but all of that goes to the talented chefs who prepared them: Will Gilson of Puritan (vegetable crudités), Rachel Klein of Liquid Art House (hamachi), Robert Sisca of Bistro du Midi (lamb tartar), Todd Winer of Pastoral (albacore crudo), Cassie Piuma of Sarma (Tunisian steak tartar), Leo Asaro of Tico (razor clam ceviche).

Click here to read the full article, “Raw Beauty”.

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

Photos from Improper Bostonian Summer Dining Article - A Thought For FoodPhotos from Improper Bostonian Summer Dining Article - A Thought For Food

Photos from Improper Bostonian Summer Dining Article - A Thought For Food

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  • Millie l Add A LittleJune 20, 2014 - 3:35 am

    Such a beautiful selection of photos, seriously all that food looks delicious!

  • NaomiJune 20, 2014 - 8:21 am

    This dishes are incredible looking! Of course they are so beautifully shot as well. Not to mention they look utterly devour-able!ReplyCancel

  • MonetJune 21, 2014 - 12:14 am

    Your outtakes are beautiful. Serious skills in this kitchen…and behind this camera :-)ReplyCancel

  • Alessandra // the foodie teenJune 24, 2014 - 2:22 pm

    Absolutely stunning photography as always! Everything looks delicious!ReplyCancel

  • amberJune 25, 2014 - 8:54 am

    Wow. These are so amazing! I’ve never looked at the Improper Bostonian, but what a beautiful selection of photographs! I love the little details. Such beautiful aesthetic. Thank you for sharing these with us!

    Lovely blog, as well :)ReplyCancel

No fear. That’s what I tell myself as I go in with the spatula to give the pancake a flip. No fear. I don’t know why it makes me so nervous. Is it the possibility that it won’t land gracefully? That it’ll splatter and become misshapen? I have to psych myself up.

You can do it Brian! It’ll be ok! Just go for it!  I take a deep breath. Flip. Minimal splatter. Slightly misshapen. I grab one that’s been cooling on a plate and dunk it in the pot of simmering rhubarb and berries. One bite and I no longer care if they look perfect. They taste perfect. That’s all that matters.

Cornmeal Pancakes + Blueberry-Rhubarb CompoteCornmeal Pancakes + Blueberry-Rhubarb Compote

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  • Millie l add A LittleJune 18, 2014 - 1:59 am

    These look amazing!! I bet they taste great too – blueberry and rhubarb sound amazing together !

  • KathrynJune 18, 2014 - 5:16 am

    Ha, I find making pancakes so ridiculously stressful. It’s the main reason I’m a waffle girl all the way… That said, your pancakes look pretty darn perfect. I love the crunch of the cornmeal against the brightness of the fruits.ReplyCancel

  • Katrina @ Warm Vanilla SugarJune 18, 2014 - 7:01 am

    I really love that compote! Such an awesome recipe!ReplyCancel

  • LeahJune 18, 2014 - 7:55 am

    Beautiful photos!! I have never tried rhubarb but it is looking like I need to! These sound delicious!ReplyCancel

  • Dixya @ Food, Pleasure, and HealthJune 18, 2014 - 9:28 am

    flipping pancakes isnt my thing either..you did an awesome job there. And the compote, i could drizzle it on everything.ReplyCancel

  • Nik@ABrownTableJune 18, 2014 - 10:21 am

    I need more pancakes in my life in general and I rarely make them. Love your work :)ReplyCancel

  • naomiJune 18, 2014 - 1:12 pm

    Pancakes are one of my favorite things to eat, so I absolutely love and adore this recipe. Cornmeal pancakes – yes, please!ReplyCancel

  • Brandon @ Kitchen KonfidenceJune 18, 2014 - 1:13 pm

    Fantastic color on that compote! I’ve never tried blueberries and rhubarb together. Need to give that a go.ReplyCancel

  • sippitysupJune 18, 2014 - 7:39 pm

    They are (indeed) perfect. GREGReplyCancel

  • shanna mallonJune 18, 2014 - 8:20 pm

    They look beautiful to me!ReplyCancel

  • MonetJune 18, 2014 - 11:39 pm

    I never knew you had a pancake flipping fear! I know me (and the rest of your followers) are so very glad you overcame it. These are beautiful. I usually don’t feel particularly inspired when I see a pancake post, but yours made me want to pull out my bowls and skillet. Thank you for sharing them.ReplyCancel

  • cynthiaJune 19, 2014 - 9:54 am

    Oh my gosh, I adore cornmeal pancakes — these look and sound absolutely phenomenal! Blueberries and rhubarb are the perfect combination.ReplyCancel

  • LirenJune 19, 2014 - 10:21 am

    Well, they look perfect to me :) We have pancakes every week, but I have yet to make them with cornmeal. I know this will be a winner, especially with that sauce. Gorgeous.ReplyCancel

  • Yum, We Love . . .June 20, 2014 - 7:10 am

    […] Speaking of breakfast . . . […]ReplyCancel

  • Crushing On - Chez UsJune 21, 2014 - 3:15 am

    […] These pancakes […]ReplyCancel

  • […] cornmeal pancakes with blueberry rhubarb compote. […]ReplyCancel

  • […] Cornmeal Pancakes + Blueberry-Rhubarb Compote :: A Thought for Food ~ Brian’s pancakes are perfectly lovely. […]ReplyCancel

  • Alessandra // the foodie teenJune 22, 2014 - 5:30 am

    What a gorgeous post – beautiful photos! I love rhubarb with anything and everything at the moment, so these sound perfect! I’m always worrying about my pancake shapes as well!ReplyCancel

  • […] I’m hoping that if I close my eyes and wish hard enough these pancakes will […]ReplyCancel

  • JoanneJune 22, 2014 - 10:11 am

    We share very similar pancake fears. I am a terrible flipper! But I guess taste is all that should matter in the end. Unless you’re a food blogger :P

    I think your pancakes are gorgeous though! And that compote. SWOONING.ReplyCancel

  • Food Love - A Cookie Named DesireJune 22, 2014 - 11:07 pm

    […] Cornmeal Pancakes with Blueberry Rhubarb Compote – Is it breakfast yet?? Screw it, This would make a great breakfast for dinner meal! […]ReplyCancel

  • […] as I remembered that I still needed to make a grocery list for the week. Pause. I got to work on these pancakes because thank goodness I had just the right sparse ingredients to re-create them. Mixed the batter […]ReplyCancel

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    hi!,I really like your writing very much! share we communicate extra about your post on AOL? I require an expert on this space to solve my problem. May be that is you! Looking forward to look you.ReplyCancel

  • Crushing On - Chez UsFebruary 16, 2015 - 12:44 pm

    […] These pancakes […]ReplyCancel

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