My Food List 2013

Everybody should take some culinary leaps  every now and then, That's going to be my resolution in the New Year.There's so much to sample and taste . Being a food writer, I feel that I should be broadening my horizons which I haven't been doing. There is a wide, wild world out there to taste and try .

Since writing about whelks a few weeks ago, I have been hankering to taste these briny sea snails. I would probably try  then in garlic butter, similar to escargot. Rediscovering scallops is another must eat. I love their chewy texture but also their silken taste. Why I haven't gone back to them is a good question. Another seafood treat (and I sense a theme here) is lobster ravioli from Savioli Ravioli in my neighboring town along with their  crab and shrimp ones. I'm also dying to try a whole wheat pizza  which is much better healthwise.

As for cuisines, Malaysia has always fascinated me and this is the year to try it. I like the fact that it's Asian but not the usual fare I go for. Another cuisine that I don;t have or cook enough of is Indian. It's one of the healthiest, especially with its' abundance of turmeric and lentils. Also there's nothing like a fresh made curry that's both delicious and warming on a winter's night. French cooking is one cuisine  that I'd like to try, especially with the wonderful sauces and delicate prepping techniques.

The New Year is full of food and promise. I plan on taking advantage of both as a cook and foodie. It's a new world  a pantry just waiting to be opened and  tasted

Whelks A Holiday Tradition

Whelks are normally not part of the greater holiday table. Yet they can be a  different addition to a meal, whether formal or informal. These sea snails can be eaten either with a delicate or hearty sauce and a great introduction to traditional holiday  seafood dishes .Seafood lovers will adore them ,Even those who are iffy  will come to appreciate their delicate briny taste and texture.

Whelks were the big topic of an article in today's New York Times Dining section. Florence Fabricant,a Dining regular contributed this piece , full of ideas and recipes. They're becoming popular again thanks to oyster farmers growing them for variety.  The sea snails are already a popular Christmas Eve dish with southern Italians. This is scungille, served always  as part of the thirteen fish dinner on that day. It's made with a peppery tomato sauce and then served with pasta., usually spaghetti.They come either big or small, however the larger whelks tend to be pinker in color and chewier.

What else can you make with whelks besides scungille. Since they are snails, they can be served with a garlic laced butter and parsley sauce as a starter. Ms. Fabricant also gives a whelk chowder recipe that's sort of reminiscent of New England clam chowder. Here the sea sails are mixed with bouquet garni along with potatoes and milk in a creamy soup, perfect for winter days, Whelks are big in England where they're simply boiled and eaten with bread and butter. However a better way would be with a garlicky butter sauce an crusty French or Italian bread for dipping.

Whelks are a holiday dish  that can be served a variety of ways. Try them as scungille in a peppery tomato sauce or with a delicate butter and parsley broth. You can also add them to a chowder or just have them plain with bread and butter, English style, Enjoy these treats from the sea any delicious way.