So, with the annual Artists’ Garage Sale coming up on Saturday at the Schack Art Center in Everett, I couldn’t help thinking about the 125 artists or so who plan to participate in the sale. The sale is a good deal for the people who come to buy stuff, but sometimes the artists nearly give it away.
Some of these artsy folks are well-known and sell their work regularly, and some have spouses or partners who are supportive. But many, including a lot of young people, are indeed starving artists.
When “The Starving Artist Cookbook: Illustrated Recipes for First-Time Cooks” (The Countryman Press, hardcover, $23) was released in May, I thought about all the young people who make art and live on shoestrings. In Everett, they are all around us.
As the press packet from the publisher says, the cookbook is great for young adults in their first apartments and for new high school and college graduates as they move into the mainstream work world.
And, yes, the cookbook would make a nice gift for anyone who likes food.
Author and illustrator Sara Zin, who lives in Seattle, was struggling to survive and longing for home-cooked food. However, she did not really know how to cook.
The cookbook documents her journey from starving artist to competent home cook, one recipe and one watercolor painting at a time.
We tried her scallops, corn and tarragon recipe over the weekend. It pulls together quickly.
We increased the ingredients because we had three people at the table. Each person got the equivalent of an ear of corn. I used a little extra garlic, wine and cream. Depending on the size of the scallops, you can serve three or four per person.
Yes, scallops can be pricey, but remember making this meal at home is still cheaper than eating out.
Try to find dry scallops. If you can’t, blot the scallops before searing them. Also, we used coconut oil for the scallops, which can handle a high heat. We got it hot and then turned it down a bit when we added the scallops.
The key ingredient here is fresh tarragon, which has an anise flavor that brings out the sweetness of the scallops. Use a bunch.
Scallops, corn &tarragon
1 ear of corn
1 shallot
2 garlic cloves
Handful of fresh tarragon
1 tablespoon plus one teaspoon extra-virgin olive oil
1/4 cup dry white wine
1/4 cup heavy cream
Cut the corn off the cob, mince the shallot and garlic, finely chop the tarragon leaves.
Season both sides of the sea scallops with salt and pepper
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the corn, shallot and garlic and saute for 2 to 3 minutes
Add the wine, cream and tarragon. Season with salt and pepper. Reduce heat to medium low and simmer until the sauce thickens, about 5 minutes.
Lightly oil another pan over medium-high heat and cook the scallops on each side for 2 to 3 minutes or until caramelized and opaque.
Plate the corn mixture with the scallops on top. Season with a bit more salt and pepper and serve immediately
Serves two.
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