Ingredients:
2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
REMOULADE:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Directions:
Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Yield: 6 servings
*Courtesy of Tyler Florence
Wednesday, March 23, 2011
Thai Lemon Shrimp
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
Thursday, June 19, 2008
Thai Lemon Shrimp
In my never ending search for tasty shrimp recipes I came across this recipe for Goong Maa Now or Thai lemon shrimp. Like many Thai dishes this one is a perfect melding of sweet, sour, hot and salty. This recipe calls for kaffir lime leaves which were a bit difficult to find. Luckily they keep really well in the freezer and the bag that I picked up has lasted a long time. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
*Courtesy of Closet Cooking.
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
Thursday, June 19, 2008
Thai Lemon Shrimp
In my never ending search for tasty shrimp recipes I came across this recipe for Goong Maa Now or Thai lemon shrimp. Like many Thai dishes this one is a perfect melding of sweet, sour, hot and salty. This recipe calls for kaffir lime leaves which were a bit difficult to find. Luckily they keep really well in the freezer and the bag that I picked up has lasted a long time. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
*Courtesy of Closet Cooking.
Tuesday, March 22, 2011
Homemade Banana Pudding
Ingredients:
3/4 cup sugar, divided to 1/2 and 1/4 cups
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
3 cups milk
1 overflowing teaspoon of vanilla extract
1 box of Nilla Vanilla Wafers, you won't use every one them
4 to 6 ripe bananas, sliced (as many as you want)
Pinch cream of tartar
Directions:
Separate the egg whites and yolks into separate bowls; set aside the whites to come to room temperature. You'll be making meringue with those in a bit. You'll need a mixer to whip the meringue.
Put water in the bottom of a double boiler (or pot) and bring to a boil. In the top section (or a bowl), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks and put on top of the double boiler. Continue stirring mixture constantly until it thickens and mixture reaches 170 degrees. Remove from heat, stir in the vanilla and set aside. Be sure to let the hot custard cool a bit before layering the dessert, otherwise the cookie wafers turn to mush. Mixture should not be thin, but should be thickened and look like a prepared pudding.
You'll need about a 1-1/2 quart baking dish for this, or I prefer to use a clear glass bowl to show off the layers, since banana pudding should be layered in my opinion, somewhat like a trifle is done. You'll be sticking the completed dessert under the broiler, but only for a few seconds; still you may want to make sure you are using a glass bowl that is oven safe. You can also bake it if you're worried about cooking egg whites, but I prefer the few seconds under the broiler.
Now you'll begin layering. Depending on the size dish you are using, you should have two or three layers of wafers, bananas and custard. Spoon a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. This just makes a pretty presentation from the outside of the bowl. Top the layer of wafers with banana slices, as thick a layer as you would like, top that with custard. Continue to layer wafers, bananas and custard so you have a total of 2 to 3 layers, ending with custard on top. Set aside.
Add the egg whites to the mixer bowl and beat on low speed until egg whites begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form. While you are making the meringue, move the oven racks to the lower section of the oven and preheat the oven to broil. If you prefer to bake the meringue, preheat to 350 degrees. You'll only need to bake it for about 15 to 20 minutes or until the peaks of the meringue brown.
Continue beating on medium, slowly and gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but don't beat it so much that it gets dry. You just want it to be beat to the point that it is soft, but stiff enough that if you turn the bowl upside down, the meringue will not leave the bowl.
Spread the whites all over the top of the last layer of custard, spreading it out to the edges. Using a spatula, create some swirls on top, because when you put it under the broiler, this will create brown edges and makes a beautiful presentation.
Stick the bowl in the oven under the broiler but only for mere seconds - so keep an eye on it. Don't walk away, don't answer the phone! You want to brown up the peaks and edges of the meringue where you made the swirls, and believe me it will absolutely only take a few seconds, so don't leave and risk burning the meringue. Alternatively, you can bake it and get the same result. Preheat the oven to 350 degrees for 15 to 20 minutes.
Remove and let sit for about at least 1 hour, or refrigerate for up to 4 hours before serving.
Garnish with a sprinkling of crushed wafers, if desired.
Makes about 12, 2/3 cup servings - double recipe for larger bowl and definitely double for the holidays!
*From the Kitchen of Deep South Dish
3/4 cup sugar, divided to 1/2 and 1/4 cups
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
3 cups milk
1 overflowing teaspoon of vanilla extract
1 box of Nilla Vanilla Wafers, you won't use every one them
4 to 6 ripe bananas, sliced (as many as you want)
Pinch cream of tartar
Directions:
Separate the egg whites and yolks into separate bowls; set aside the whites to come to room temperature. You'll be making meringue with those in a bit. You'll need a mixer to whip the meringue.
Put water in the bottom of a double boiler (or pot) and bring to a boil. In the top section (or a bowl), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks and put on top of the double boiler. Continue stirring mixture constantly until it thickens and mixture reaches 170 degrees. Remove from heat, stir in the vanilla and set aside. Be sure to let the hot custard cool a bit before layering the dessert, otherwise the cookie wafers turn to mush. Mixture should not be thin, but should be thickened and look like a prepared pudding.
You'll need about a 1-1/2 quart baking dish for this, or I prefer to use a clear glass bowl to show off the layers, since banana pudding should be layered in my opinion, somewhat like a trifle is done. You'll be sticking the completed dessert under the broiler, but only for a few seconds; still you may want to make sure you are using a glass bowl that is oven safe. You can also bake it if you're worried about cooking egg whites, but I prefer the few seconds under the broiler.
Now you'll begin layering. Depending on the size dish you are using, you should have two or three layers of wafers, bananas and custard. Spoon a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. This just makes a pretty presentation from the outside of the bowl. Top the layer of wafers with banana slices, as thick a layer as you would like, top that with custard. Continue to layer wafers, bananas and custard so you have a total of 2 to 3 layers, ending with custard on top. Set aside.
Add the egg whites to the mixer bowl and beat on low speed until egg whites begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form. While you are making the meringue, move the oven racks to the lower section of the oven and preheat the oven to broil. If you prefer to bake the meringue, preheat to 350 degrees. You'll only need to bake it for about 15 to 20 minutes or until the peaks of the meringue brown.
Continue beating on medium, slowly and gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but don't beat it so much that it gets dry. You just want it to be beat to the point that it is soft, but stiff enough that if you turn the bowl upside down, the meringue will not leave the bowl.
Spread the whites all over the top of the last layer of custard, spreading it out to the edges. Using a spatula, create some swirls on top, because when you put it under the broiler, this will create brown edges and makes a beautiful presentation.
Stick the bowl in the oven under the broiler but only for mere seconds - so keep an eye on it. Don't walk away, don't answer the phone! You want to brown up the peaks and edges of the meringue where you made the swirls, and believe me it will absolutely only take a few seconds, so don't leave and risk burning the meringue. Alternatively, you can bake it and get the same result. Preheat the oven to 350 degrees for 15 to 20 minutes.
Remove and let sit for about at least 1 hour, or refrigerate for up to 4 hours before serving.
Garnish with a sprinkling of crushed wafers, if desired.
Makes about 12, 2/3 cup servings - double recipe for larger bowl and definitely double for the holidays!
*From the Kitchen of Deep South Dish
Monday, March 14, 2011
Rice Pudding
INGREDIENTS
1/2 cup Arborio rice
4 cups whole milk
1/2 cup sugar
1 vanilla bean
strip orange zest
pinch salt
2 large eggs
PREPARATION:
1. In a deep 3 quart saucepan place the rice, milk sugar, vanilla bean (seeds scraped into the pot, pod added, too), pinch salt and orange zest. Bring mixture to a boil, stirring.
2. Adjust heat to a low simmer and cook, stirring frequently, until rice is tender and mixture has thickened –- 30 to 40 minutes.
3. Whisk the eggs in a bowl and ladle in about a 1/2 cup of the rice pudding, whisking. Pour the egg/pudding mixture into the pot. Stir constantly for a couple of minutes longer. Mixture should be a beautiful creamy texture. Remove from heat and fish out the vanilla pod and orange zest. Allow to cool to room temperature.
4.Serve pudding chilled or at room temperature.
1/2 cup Arborio rice
4 cups whole milk
1/2 cup sugar
1 vanilla bean
strip orange zest
pinch salt
2 large eggs
PREPARATION:
1. In a deep 3 quart saucepan place the rice, milk sugar, vanilla bean (seeds scraped into the pot, pod added, too), pinch salt and orange zest. Bring mixture to a boil, stirring.
2. Adjust heat to a low simmer and cook, stirring frequently, until rice is tender and mixture has thickened –- 30 to 40 minutes.
3. Whisk the eggs in a bowl and ladle in about a 1/2 cup of the rice pudding, whisking. Pour the egg/pudding mixture into the pot. Stir constantly for a couple of minutes longer. Mixture should be a beautiful creamy texture. Remove from heat and fish out the vanilla pod and orange zest. Allow to cool to room temperature.
4.Serve pudding chilled or at room temperature.
Thursday, February 24, 2011
Pappardelle with Pulled Pork
STEP 1:
Pulled Pork:
Ingredients:
•3 pounds boneless pork shoulder
•Kosher salt and freshly ground black pepper
•2 tablespoons olive oil
•1 onion, root end attached and sliced into thin wedges
•1 large carrot, peeled and sliced on an angle
•2-3 small ribs celery from the heart, sliced on an angle with greens attached
•1 small bulb fennel, sliced
•4 large cloves garlic, sliced
•A small handful of fresh thyme sprigs, leaves stripped
•2 fresh bay leaves
•1 1/2 cups dry white wine
•4 cups chicken stock
Pat the pork dry of any juices and generously season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the pork in the skillet and brown well on all sides. The recipe says to braise the pork in the oven, however I didn't have time to do it that way so I just threw it all into the crockpot.
STEP 2:
Ingredients:
Kosher salt
1 pound pappardelle, or other wide ribbon pasta
1 to 1 1/2 pounds pulled braised pork
2 cups braising liquids
3 tablespoons butter, cut into pats
Juice of 1 lemon
Large bundle arugula, watercress, or spinach, washed and trimmed (I used spinach)
Freshly ground black pepper
Grated nutmeg
Parmigiano-Reggiano cheese, for garnish
A handful fresh flat-leaf parsley or celery greens, chopped, for garnish (I skipped this step)
Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese and parsley.
Pulled Pork:
Ingredients:
•3 pounds boneless pork shoulder
•Kosher salt and freshly ground black pepper
•2 tablespoons olive oil
•1 onion, root end attached and sliced into thin wedges
•1 large carrot, peeled and sliced on an angle
•2-3 small ribs celery from the heart, sliced on an angle with greens attached
•1 small bulb fennel, sliced
•4 large cloves garlic, sliced
•A small handful of fresh thyme sprigs, leaves stripped
•2 fresh bay leaves
•1 1/2 cups dry white wine
•4 cups chicken stock
Pat the pork dry of any juices and generously season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the pork in the skillet and brown well on all sides. The recipe says to braise the pork in the oven, however I didn't have time to do it that way so I just threw it all into the crockpot.
STEP 2:
Ingredients:
Kosher salt
1 pound pappardelle, or other wide ribbon pasta
1 to 1 1/2 pounds pulled braised pork
2 cups braising liquids
3 tablespoons butter, cut into pats
Juice of 1 lemon
Large bundle arugula, watercress, or spinach, washed and trimmed (I used spinach)
Freshly ground black pepper
Grated nutmeg
Parmigiano-Reggiano cheese, for garnish
A handful fresh flat-leaf parsley or celery greens, chopped, for garnish (I skipped this step)
Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese and parsley.
Becky's Italian Shower Menu
Mocktails on the deck:
- 20 fancy glasses
- ice
- straws
- Bellini's
- sparkling grape juice or champagne
- 3 peach nectars;
- 3 sparkling white grape juice
- sliced peaches
- italian sodas
- vanilla syrup
- 2 half 'n halfs
- 4 club sodas
- raspberry syrup
- olive oil chocolates
- table setting - table cloth, napkins, silver, glasses, etc...
- Limonata
- lemonade
- sliced fruit
- vat
- glasses
- Lasagna - cook time for 2 people = 2 hours
- ramekins
- Recipe - 20 ramekins and 1 lasagna:
- 2 butternut squash (peeled and cut into bite sized pieces)
- olive oil
- 4 onions (diced)
- 8 cloves garlic (chopped)
- 2 cups white wine
- 4 (14 ounce) cans diced tomatoes
- 4 tablespoon tomato paste
- oregano
- 4 rotisserie chickens
- 2 sticks butter
- 4 tablespoons flour
- 8 cups milk
- nutmeg
- 4 cups cheddar cheese (grated)
- 3 packages lasagne noodles (no-boil)
- 4 cups feta (crumbled)
- 2 cups mozzarella (grated)
- Greens
- dinner plates and silverware
- greens
- lemon olive oil
- fresh lemon
- fresh garlic
- pepper
- skewers
- marinated cheese and tomatoes
- long toothpicks
- sorbet
- sorbet spoons
- bread
- dipping oil or butter?
Tuesday, February 15, 2011
Devil's Food Cookies
Ingredients:
1 box devils food cake mix
2 eggs
1/2 cup vegetable oil
1 bag semisweet chocolate chunks
Preheat oven to 375. Mix all ingredients together, roll into walnut-sized balls and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Remove from oven and let cool 2 minutes on cookie sheet, then move to wire rack. Makes 2-3 dozen cookies.
1 box devils food cake mix
2 eggs
1/2 cup vegetable oil
1 bag semisweet chocolate chunks
Preheat oven to 375. Mix all ingredients together, roll into walnut-sized balls and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Remove from oven and let cool 2 minutes on cookie sheet, then move to wire rack. Makes 2-3 dozen cookies.
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