Where do you get your recipes? Cookbooks? Magazines? The internet?
A recent study by the Independent found that more than 70% of adults now turn to social media.
But hold on, social media. There’s a new sheriff in town, and its name is AI. Just beware.
If you search “using ChatGPT for recipes,” the first thing that comes up is: “PSA: Do not ever use ChatGPT to generate recipes for food.” There are warnings that AI can hallucinate, producing realistic-looking recipes that might taste awful, or worse, make you sick.
A post on Reddit claimed that a woman was hospitalized after following an AI-generated recipe that called for cooking pork at an unsafe temperature, causing another poster to quip: “Wait. Does that mean I’m not supposed to slow-cook the chicken and mushrooms at 35°C for 2 days?”
Moral of the story: use your common sense.
As I write this, I am in Northern California visiting my son. One of my favorite things to do with him is cooking together. He craved a pasta dish with seafood in a lemon, wine and garlic sauce.
We asked ChatGPT: “Create a recipe with sea bass, shrimp, scallops, olive oil, garlic, lemon, wine, chicken broth and pasta.” Immediately, today’s recipe appeared on the screen.
While my new robotic friend suggested cooking the pasta first, I’ve moved that step closer to the end. Better to have the sauce wait for the pasta than vice-versa.
The recipe even included a pairing tip: “Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio” and a friendly – dare I say chatty – offer: “Let me know if you’d like a dairy-free version, creamy version, or how to make it spicy.”
While AI may not have common sense, you do! When using AI-generated recipes, check the cooking times for proteins. Not sure? Go to foodsafety.gov.
Recipes in books and magazines make mistakes, too. My friend Joanne once followed a recipe in a newspaper (not ours!) that caused a fire in the oven and burned her hair. A popular TV cooking icon has a salmon recipe in her book calling for a full cup of soy sauce. Mistakes happen.
A recipe, no matter where you get it, is not a decree. AI is just another tool. Use caution and have fun!
Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.
Garlic Lemon Seafood Pasta
Ingredients:
• 2 sea bass fillets (skinless), cut into chunks
• 8-10 large shrimp, peeled and deveined
• 6-8 sea scallops, cleaned
• 12 ounces pasta (linguine or fettuccine work best)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth (or seafood stock)
• Juice of 1 lemon plus zest of 1/2 lemon
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)
• 2 tablespoons chopped parsley (for garnish)
• Optional: 1 tablespoon butter (for richness)
Method:
1. Bring a large pot of salted water to a boil.
2. Season sea bass, shrimp, and scallops with salt and pepper.
3. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Sear scallops (about 2 minutes per side), shrimp (1.5–2 minutes per side), and sea bass chunks (3–4 minutes total) until golden and just cooked through. Remove and set aside on a plate.
4. In same pan, add remaining 2 tablespoons olive oil. Sauté garlic for about 1 minute until fragrant (do not brown). Add white wine and lemon juice, scraping any bits off bottom of pan. Let wine simmer and reduce for 2-3 minutes. Stir in chicken broth and lemon zest. Season with salt, pepper, and red pepper flakes to taste. Simmer for another 2-3 minutes. Optional: Add 1 tablespoon butter for a silkier sauce. (We did.)
5. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
6. When pasta is nearly done, return seafood to pan, tossing gently to coat. Add cooked pasta to skillet and toss with seafood and sauce. If needed, add reserved pasta water a little at a time to loosen sauce.
7. Taste and adjust seasoning. Sprinkle with fresh parsley and drizzle of olive oil.Serve immediately with lemon wedges on the side.