With a new cookbook always comes lots of new recipes to try! We recently picked up Barefoot Contessa’s “Back to Basics” and this recipe for scallops with a celery root puree caught our eye. Valentines Day was the first occasion to try something a little fancier and it seemed perfect for the occasion.
|A gourmet Valentines day. Doesn’t hurt that champagne goes well with scallops.
While dinner was cooking, we started things off with a refreshing Campari orange spritzer. (pink of course)
|A light aperitif with Campari, OJ, and seltzer|
|Everything prepped for cooking. The puree includes potatoes, celery root, and leeks|
|The potatoes, celery root, leeks, and cream slowly cooking before going into the food processor|
|The dish in our fancy new dinnerware!|
Prior to cooking the main course, Philippe had prepped strawberries and set them to soak in balsamic vinegar for dessert. One of Philippe’s classic childhood desserts quickly became a new favorite of Julia’s 🙂
|Balsamic-soaked strawberries topped with vanilla ice cream and lemon zest|
Later that weekend, we rented mountain bikes from Topanga Creek Bicycles (Julia’s Christmas present for Philippe) and had a great time exploring Topanga Creek (and our limits). Though certainly a bit rocky and perilous at times, the 15 mile ride proved to be quite a bit more exciting than your typical hike. We may find ourselves with another pair of bikes soon.
|If it’s not obvious from our helmet hair… yes mom, we did wear our helmets.|