https://www.amyglaze.com/prosciutto-wrap/?utm_source=rss&utm_medium=rss&utm_campaign=prosciutto-wrap 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 02:02:03 +0000 hourly 1 https://wordpress.org/?v=6.7.1 https://www.amyglaze.com/prosciutto-wrap/#comment-5566 Tue, 21 Sep 2010 17:33:53 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5566 I like the potatoes because contain protein and many properties that help us to create too much energy and this is the main reason why we need to eat it.

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5565 Wed, 14 May 2008 07:14:23 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5565 Great idea adding the sweet potato and saffron together. I can see this as a sauce for many different types of things besides scallops! i’m going to remember this combo.

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5564 Wed, 07 May 2008 23:44:37 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5564 I wish I could find even half of these items on the northwest coast. As soon as I move back to California I’m trying all of these recipes.
I feel a party coming on.

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5563 Wed, 07 May 2008 22:47:13 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5563 Maybe I should come one of these days , today I am convinced 🙂

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5562 Wed, 07 May 2008 10:54:09 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5562 i LOVE seared scallops – we get dayboat scallops, and they’re no naturally juicy and sweet and sear wonderfully.
but i love bacon more.

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5561 Tue, 06 May 2008 06:55:31 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5561 Absolutely gorgeous! Your combination of ingredients and flavors sounds truly amazing. I probably haven’t had scallops (which I adore) in (gasp) over 20 years – what a divine treat these would be. Thanks for the delicious daydream (she types as her tummy rumbles). ; )

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5560 Mon, 05 May 2008 19:02:32 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5560 This is one of those times when I wish I ate bacon. The scallops look lovely! I’ll always be grateful to the fishmonger who taught me about “dry” vs “wet” scallops; now I always ask when I buy them at the market.

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5559 Mon, 05 May 2008 18:38:40 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5559 Kalyn – I always look to your blog for inspiration. I’m a big fan of your recipes!!!!
Davide – I go through ruts too and most of the time it depends on how tired I am. It’s hard to be inspired when you’re exhausted or when it’s winter and the produce looks like merde. I make my own recipes or give credit where it’s due. And, I NEVER use recipes from work.
Kevin – Congrats!!! I took the Basic Patisserie intensive course too. It was a lot of fun and A LOT of hard work. I gained ten pounds during that course from stuffing my face with pastries ten hours a day. Email me and we can chat about cooking in France and reservations at GS.

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5558 Mon, 05 May 2008 17:59:20 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5558 Hi Ms. Glaze,
I’ve enjoyed reading your blog since the begining, but this is my first comment. I am signed up for the LCB-Paris Intensive Basic Patisserie course starting 30 June 2008. I want to book a lunch at Guy Savoy while I am in Paris. Also would like to e-chat with you on your experiences when you took Intensive basic Patisserie.
Thanks
Kevin

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5557 Mon, 05 May 2008 17:53:24 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5557 What a wonderful dish! Can I ask if these are dishes you make in the restaurant or are they your own? I have been in a cooking rut lately and your food is getting the wheels turning again. Thank you for the inspiration!

]]> https://www.amyglaze.com/prosciutto-wrap/#comment-5556 Sun, 04 May 2008 12:16:44 +0000 http://www.mrsglaze.com/2008/05/04/prosciutto-wrap/#comment-5556 Both these dishes sound just brilliant to me. I love everything you’re using here!

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