The tradition of seafood pops up in many families at this time of year. For some, its shrimp cocktails or fish cakes over the last few weeks. For others, its salt cod or stuffed calamari on Christmas Eve, and for still others, its seafood chowder or an oyster stew on Boxing Day.
Much as we like seafood, though, the idea of a milky oyster stew today is not the most appealing after yesterdays turkey binge. So, for the hardcore oyster-stew fans (read: Johns father), we have an alternate suggestion that will go down just fine later today, celeriac veloute soup with scallops.
This recipe comes to us from chef Michele (Mike) Aurigemma of Q Haute Cuisine. Aurigemma and partner Marcello Belvedere have run Q Haute Cuisine in the former La Caille spot for the past five-and-a-half years.
Before that, Aurigemma ran the kitchen at La Tavola in the now-demolished Penny Lane.
To read the rest of the story, please go to: Calgary Herald (Calgary, AB, Canada).
