Tuesday, January 12, 2010

Day Two - Testing A Matter of Taste - Scallop Ravioli with Blood Orange Sauce

Since the purchase of this book, I've been reviewing the Scallop Ravioli with Blood Orange Sauce.  I'm not sure why.  Well... I do love sea food.  But this recipe had some interesting ingredients, like star anise, Thai basil, green chilies, red wine and of course blood orange juice.

The recipe couldn't have been any easier to put together, and living near china town made the ingredients very accessible.

Once I completed the dish, I was surprised.  The flavors were very original.  This dish is a real East meets West dish.  The blood orange sauce was more familiar, probably because of the wine.  The ravioli and sauce combined was yummy.  I could have drank the sauce.  This dish would make a good appetizer.  I served it as a main course, which was a bit too light for my husband, who was looking for the rest of the meal.

I've posted the picture.  Seriously, it tasted better than I made it look.    Remember, I'm not a food stylist and I had my husband asking where his food was as I was taking a picture of his plate.











The Cookbook Addict

1 comments:

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