Carrot Bread

Ingredients:

Yield: 1 loaf

• 2 eggs
• 1 cup sugar
• 2/3 cup oil
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts
• 3/4 cup raisins

Directions:

1. Beat eggs.
2. Add sugar and oil and beat thoroughly.
3. Combine dry ingredients and add to egg mixture; beat well.
4. Stir in carrots, nuts and raisins.
5. Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
6. Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
7. Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

Moroccan Carrot Soup

yield: Makes 4 servings

active time: 20 minutes

total time: 40 minutes

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped white onion
• 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 cups low-salt chicken broth
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice
• 1/2 cup plain yogurt, stirred to loosen

Preparation

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Celeriac Garlic Mash

• Portion size 6 to 8

Ingredients

• 1 celery root, (2 lb/1 lb)
• 2 potatoes, (1 lb/500 g total)
• 8 cloves garlic
• 1/4 cup (60 mL) 10% cream
• 1/4 cup (60 mL) butter, softened
• 1 tbsp (15 mL) grainy mustard
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Preparation

Peel and cut celery root into 1-inch (2.5 cm) chunks. Peel and cut potatoes in half. In saucepan of boiling salted water, cover and cook celery root, potatoes and garlic until tender, about 20 minutes. Drain and return to pot.

Smash with potato masher. Using electric beaters, beat in cream, butter, mustard, salt and pepper until light and fluffy. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat in microwave.)

 

Autumn Carrot and Sweet Potato Soup

By Jennifer Segal

Servings: 8

Total Time: 45 Minutes

Ingredients

• 4 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 1 tablespoon curry powder, plus a bit more for serving
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
• 8 cups chicken broth, best quality such as Swanson
• 1-3/4 teaspoons salt
• 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
• 2 tablespoons honey
• Freshly ground black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
2. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup butter 1 1/2 cups white/brown sugar 1 egg 1-1.5 cup canned pumpkin 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder

1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon pumpkin spice 1/2 cup chopped walnuts (optional) 1 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.	In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3.	Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Pumpkin Bread

Ingredients

3 cups sugar

1cup cooking oil

4 eggs

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2/3 cup water

1 15 ounce can pumpkin

Directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Roasted Buttercup Squash

Buttercup Squash with Chopped Apples

• 1 small buttercup squash
• 1/2 cup chopped cooking apple
• 2 teaspoons butter, softened
• 2 teaspoons brown sugar
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice

Total Time: 50 minutes | Servings: 2

Preheat the oven to 400 degrees F (204 degrees C). On a cutting board, use a sharp chef's knife to cut the squash in half from top to bottom.

• Remove the stem first if it is still intact.

Scoop out the seeds and pulp from the inside of each half. Place the squash halves skin side down on an ungreased baking sheet.

Combine the apples, butter, sugar, nutmeg, and lemon juice in a small bowl.Spoon the mixture into each half of the squash.

Cover and bake in the oven for 30-40 minutes. The squash should be tender when finished.

• Serve the squash warm as a sweet side dish or as dessert.

Acadian Seafood Stew

http://www.novascotia.com/eat-drink/recipes/acadian-seafood-stew

Ingredients

1/8 cup	flour	25 ml
1/8 cup	butter	25 ml
2 cups	fish stock	500 ml
1	stalk celery, chopped	1
1	carrot, chopped	1
1 tbsp	onion, chopped	15 ml
1/2	green onion, chopped	1/2
1/8 cup	tomato paste	25 ml
1 tsp	chopped garlic	25 ml
1 1/2 tsp	Cajun seasoning	7 ml

Directions

In a pot, melt butter. With heat on medium, add flour and stir constantly for 3-4 minutes, making sure it doesn’t brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.

Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast. Serves 2.

Big Biscuits

Prep Time: 30 Minutes Cook Time: 15 Minutes

Ready In: 45 Minutes Servings: 6

INGREDIENTS:

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt

1 tablespoon white sugar 1/3 cup shortening 1 cup milk

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.	Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.	Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Beer can chicken

Ingredients

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Panzanella (Tuscan Bread and Tomato Salad)

Ingredients

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper 

Optional: cubed mozzarella cheese and cucumbers

Directions

In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

 

 Recipe: Classic Summer Panzanella
Serves 6-8

For the croutons:
4 cups cubed bread (about ½ inch cubes)
1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste

For the salad:
5 cups halved cherry tomatoes (about 2 to 3 pints)
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
1 small shallot, peeled and finely diced (or ¼ cup fine diced red onion)
1 garlic clove, peeled and minced
Salt and pepper to taste
1 cup loosely packed fresh basil leaves (from 4 to 5 sprigs)

Preheat the oven to 400F.

Place the bread cubes on a large, parchment lined baking sheet. Drizzle bread cubes with the 1 1/2 tablespoons of olive oil. Season with salt and pepper to taste. Lightly toss bread cubes to coat in the oil and seasoning.

Place coated bread cubes in the oven and bake for 10 to 12 minutes, or until croutons are golden brown and crunchy. Remove and set aside.

In a large bowl, combine the cut tomatoes, red wine vinegar, olive oil, diced shallots, garlic, salt and pepper to taste. Stir to combine. Allow this mixture to sit for at least 10 minutes. The longer it sits, the juicier the tomatoes will be.

Toss the croutons with the dressed tomatoes in the large bowl. Allow this mixture to sit for about 15 minutes, stirring it up here and there to distribute the dressing. Transfer the tomatoes and croutons to your serving bowl. Roughly chop or tear the basil leaves and scatter them on top of the panzanella and garnish with a whole sprig of basil if you like.

Greek Island Shish Kebabs

INGREDIENTS:

1/4 cup olive oil 1/4 cup lemon juice 1/4 cup white vinegar 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon ground black pepper

2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces 6 wooden skewers 2 large green or red bell peppers, cut into 1-inch pieces 1 large onion, quartered and separated into pieces 12 cherry tomatoes 12 fresh mushrooms

DIRECTIONS:

1.	Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2.	Soak wooden skewers in water for about 30 minutes before use.
3.	Preheat an outdoor grill for medium-high heat; lightly oil the grate.
4.	Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
5.	Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Margherita Pizza

From CBC

INGREDIENTS

Pizza dough
2 3/4 to 3 cups all purpose flour
1 tsp. salt
1 cup warm water
1 tsp. sugar
1 package (1/4 ounce) active dry yeast

Assembly
Handful cornmeal
2/3 cup jarred tomato purée or tomato sauce
2 x (3.5 ounces) balls buffalo mozzarella, sliced
1 small bunch basil, leaves removed
Extra virgin olive oil
Hot pepper oil, to finish (optional)

PREPARATION

Pizza dough
In a large bowl, combine 2 3/4 cups flour and salt. Set aside.
In another bowl, add warm water, sugar and yeast. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
Add yeast mixture to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Transfer dough to an oiled bowl and cover. Store in a warm place until it doubles in volume, about 30 to 40 minutes.
Punch down dough. Cut in 1/2. Roll each piece into a 10-inch round.
Assembly
Preheat oven to 450 degrees F. If desired, use a pizza stone and heat according to manufacturer’s instructions.
Sprinkle cornmeal onto 2 pizza pans. Alternatively, if baking pizza on pizza stone, sprinkle cornmeal on a pizza peel so the pizza easily slides onto heated stone in the oven.
Top pizzas with tomato purée, cheese and basil. Drizzle with a little olive oil.
For best results, bake pizzas one at a time. Cook until crust is golden brown and crisp, and cheese is bubbly, about 10 to 15 minutes.
Finish with a drizzle of extra virgin olive or hot pepper oil.

Yield: Two 10-inch round pizzas.

OR

From the Food Network
Ingredients

Pizza dough, homemade or store-bought
All-purpose flour, for dusting
3 cup Tomato Sauce, recipe follows
1/4 cup chopped tomatoes
1 teaspoon dried oregano
Fresh basil leaves
Fresh mozzarella cheese, sliced into thin rounds
Cornmeal, for stone
Special equipment: Pizza stone
Basic Tomato Sauce:
1 tablespoon olive oil
1/2 red onion, small dice
4 tablespoons minced garlic
Salt and freshly ground black pepper
6 fresh basil leaves, chopped
3 tablespoons red wine
1 (28-ounce) can whole plum tomatoes
1/2 cup water

Directions

Basic Tomato Sauce:

Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

Cool the sauce before using it to make pizza.

Yield: about 3 cups

Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.

Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds.

Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes.

Cut into wedges and serve immediately. 

Fajita Seasoning

Ingredients:

1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon white sugar

1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin

Directions:

1.	Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Seared Ahi Tuna

Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

From Simply Recipes

Carrot Curry Soup

Serves 8

-2 Tbs butter
-½ yellow onion, diced
-4 cups carrots, peeled and chopped
-4 cups chicken stock (or vegetable stock)
-1 can coconut milk
-2 Tbs curry powder
-2 tsp cumin
-Kosher salt to taste

1) In a large pot, melt the butter over medium heat.

2) Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.
3) Add the carrots and stir to coat them with the butter and the onions.

4) Add the coconut milk, and then the broth, cumin and curry powder and bring it all to a simmer.
5) Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.
6) Puree the soup in the blender until smooth and season with Kosher salt to taste.
7) Garnish with a bit of thinly sliced green onions.
8) Enjoy!

Brussels Sprouts with Bacon, Red Onion and Avocado

Ingredients

• -4 strips thick cut bacon
• -½ red onion, thinly sliced
• -2 teaspoons olive oil
• -1 pound Brussels Sprouts, trimmed and halved
• -½ cup chicken stock
• -1 medium avocado, cut into chunks
• -2 tablespoons olive oil
• -2 tablespoons balsamic vinegar
• -kosher salt and black pepper to taste

Instructions

1. 1. In a large nonstick saucepan, cook the bacon over medium heat, turning until crispy and the fat has rendered, about 5-7 minutes. Set the bacon aside to drain and keep the pan on the heat.
2. 2. Add the red onion to the bacon fat and sprinkle with kosher salt. Cook until golden brown, about 5 minutes. Transfer to a small bowl, keeping the pan on the heat.
3. 3. Add 2 teaspoons olive oil and the Brussels sprouts. Cook the sprouts on high heat for about 2 minutes until starting to brown and the pan is drying up. Add the chicken stock.
4. 4. Cook the Brussels Sprouts about 5 minutes until just tender and the broth has cooked off. Add the onions back in and toss together. Season to taste with kosher salt and black pepper.
5. 5. Transfer to a serving dish. Crumble the bacon over the sprouts. Add the chunks of avocado.
6. 6. Mix together the olive oil and the balsamic vinegar and drizzle over the top of the dish. Serve warm.

Preparation time: 10 minute(s)
Cooking time: 20 minute(s)

Number of servings (yield): 8

Vietnamese Noodle Salad Bowl

Ingredients

• Dressing:
• 4 cloves garlic, minced
• 2 Tablespoons fresh ginger, minced
• 1 jalapeno, minced
• 1 red chili, minced
• 3 Tablespoons sugar
• 2 Tablespoons fish sauce (or soy sauce)
• ¼ cup lime juice
• 2 tablespoons rice wine vinegar
• 8 ounces rice noodles
• 4 cups shredded nappa cabbage
• 2 carrots, peeled and thinly sliced cut into matchstick sized pieces
• 1 cucumber, peeled and thinly sliced cut into matchstick sized pieces
• 4 green onions, thinly sliced white and green parts
• 1 cup fresh cilantro
• ½ cup fresh mint leaves, chopped
• Garnish with: Lime wedges, fresh cilantro and 1/3 cup roasted peanuts, chopped

Instructions

1. Whisk together all of the ingredients for the dressing and set aside.
2. Bring a large pot of water to a boil. Add the noodles and cook according to manufacturers directions. When the noodles are cooked, drain and rinse the noodles well with cold water.
3. While the noodles are cooking, prepare the vegetables.
4. Mix the noodles, and fresh veggies and herbs with the dressing. Season to taste with kosher salt.
5. Serve with fresh cilantro, roasted peanuts and fresh lime wedges.

Preparation time: 15 minute(s)
Cooking time: 5 minute(s)

Number of servings (yield): 4

Spicy Thai Curry Noodle Soup

Ingredients

• 3 garlic cloves, chopped
• 2 tablespoons fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut oil
• 4 cups chicken broth
• 3 cups coconut milk
• 6.75 ounces of rice sticks (really thin rice noodles)
• Fresh cilantro, thai basil, red chili’s and green onions to garnish

Instructions

1. Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
3. Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.
4. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
5. Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Preparation time: 10 minute(s)
Cooking time: 15 minute(s)

Number of servings (yield): 4

From: http://heatherchristo.com/cooks/2014/01/27/spicy-thai-curry-noodle-soup/

Stir fry cabbage

Ingredients
2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Directions
In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/stir-fry-cabbage-recipe.html?oc=linkback

Crab Cakes with Ginger and Lime

From Simply Recipes

Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.

• Prep time: 1 hour, 15 minutes
• Cook time: 20 minutes
• Yield: Makes 16 appetizer sized crab cakes.

INGREDIENTS

• 8 ounces fresh lump crab meat, well picked through to remove any bits of shell
• 3 scallions, including green parts, finely chopped (about 1/4 cup)
• 2 Tbsp finely chopped cilantro
• 1 teaspoon freshly grated ginger root
• 1 teaspoon finely grated lime zest
• 1 teaspoon lime juice, plus a little more for sprinkling on at service
• 1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
• 2 Tbsp mayonnaise
• 2 Tbsp of panko bread crumbs for crab mixture plus 3/4 cup of panko bread crumbs for breading
• 1/2 cup all purpose flour
• 1 egg, beaten
• 2 Tbsp olive oil
• 1 Tbsp butter
• Lime slices for garnish

METHOD

1  In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the lump crab meat and the panko to combine. Cover with plastic wrap and chill for 1 to 2 hours.

2 Using your clean hands, form the crab mixture into 1-inch diameter round balls.

3 Set out 3 bowls, one for flour, one for the beaten egg, and one for panko bread crumbs. Roll each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a plate.

4 Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Swirl in the butter. After the butter has foamed up and melted, place the panko coated crab balls into the pan and press down gently with a metal spatula. Do not crowd the pan, you may need to work in batches. Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and cook until golden brown on the other side.

5 Remove to a paper towel lined plate or to a sheet pan in a low oven to keep warm. Sprinkle with lime juice to serve, and serve with a slice of lime.

Apple Walnut Gorgonzola Turnovers

From Simply Recipes

• Yield: Makes 24 turnovers.

If using prepared frozen puff pastry sheets, they need to be defrosted in the refrigerator at least 3 hours before using.

INGREDIENTS1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)1/2 cup chopped walnuts

• 1/4 cup crumbled gorgonzola cheese
• 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
• 2 Tbsp honey
• 2 7-ounce prepared puff pastry sheets (total 14 ounces)
• 1 egg, beaten

METHOD

1 Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through. Remove from heat and let cool. Drain excess moisture. Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.)

2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

3 Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares (a pizza slicer works great for this). Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal). Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges. Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles. Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.

4 Whisk in a half teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze. Place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

Serve either warm or at room temperature. Can be made several hours in advance.

Homemade Caesar Salad

Homemade Caesar Salad Dressing

 

Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

OR

 

Servings: Makes 1-1/3 cups

Ingredients

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann's Real
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

The Croutons

• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.