You might be thinking, "that is not dinner." Most of you are probably thinking that. Or you're thinking, where are the greens? Where's the substance? The stuff? Well, hear us out. It's two days before
Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: With good smoked salmon hand,
• .5 pounds small bay scallops • 8-12 slices of prosciutto diced • 8 cloves roasted garlic, pealed • .5 cups white wine or champagne • 3 tablespoons fresh basil • flour for dusting • salt and pepper •
[Photograph: Yvonne Ruperti] This classic French dish has all the makings of a carefree winter evening spent warming yourself up with a good, flavorful chicken and a bottle (or two) of full bodied wine.