Tuesday, 17 September 2013
September 14 - Formal Dinner Course Two Crab Bisque - Recipe
Crab Bisque
5 - 6 scallions, white and green part finely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup all-purpose flour
3 cups milk
1 1/2 cups heavy cream
2 teaspoons course salt
1/2 teaspoon ground mace
1/2 teaspoon paprika
Tabasco to taste
1 pound lump crabmeat (*)
1. In a large, heavy boiler sautee the scallions in butter until softened, 3 - 4 minutes. Blend in flour and cook over low heat for five minutes stirring constantly.
2. Stir in the milk and cream and cook, stirring, until slightly thickened.
3. Stir in the salt, spices, and Tabasco to taste into the soup mixture, blending well. Add the crabmeat, be careful not to stir too forcefully or the crabmeat will break apart.
4. Heat gently (DO NOT BOIL) and serve.
(*) Pick out all of the shell and cartilage from the crabmeat.
September 13 - Formal Dinner Course One Antipasto - Recipe
Antipasto
Antipasto in Italian literally means, "before the meal." Traditionally, an antipasto platter contains a variety of cured meats, cheeses, herbs, and fresh or marinated vegetables. The true beauty of this appetizer lies in its simplicity -- it is extremely easy to put together, but the flavour is out of this world!
Any of the ingredients can be substituted based on preferences and/or what is readily available. Use the freshest ingredients possible for the best taste and most colourful presentation.
To serve, arrange clean lettuce leaves on a platter and pour the prepared antipasto over top. Serve along with plenty of crusty, fresh Italian bread chunks as well as toothpicks for guests to spear their favourite bites with.
For something a little different, try adding canned tuna or salmon, chunks of cooked fresh white fish, seafood such as calamari, squid, or shrimp, or even bite-sized pieces of roast beef or chicken. Vegetables like roasted eggplant, marinated mushrooms, or fresh peppers or zucchini can also be added to the mix. A touch of lemon juice or a splash of balsamic vinaigrette will liven things up even more. Feel free to play around with the recipe for a unique combination of flavours.
Change things up even more by combining the prepared antipasto recipe with cooked, cooled pasta such as rigatoni or rotini -- anything large enough to not be overpowered by the full flavour of the meat and marinade -- for a fresh take on pasta salad.
Monday, 12 August 2013
August 12 - Cucumber Sandwiches - Recipe
Cucumber Sandwiches
1 Loaf white sandwich bread
fresh Dill for garnishing sandwiches
1/2 cup creme fraiche
1/4 teaspoon garlic powder
about 1/4 teaspoon salt or to taste
1/4 teaspoon white pepper
1 tablespoon finely chopped fresh Dill
1 medium seedless cucumber, sliced thinly (a mandoline works great)
1. Remove crust from bread with a sharp knife and cut into shapes, triangles, squares, rectangles, hearts, or circles with cookie cutters.
2. Place creme fraiche, garlic powder, salt, pepper and 1 tablespoon dill in a small bowl- stir to combine. Spread lightly on bread, top with cucumbers and garnish with fresh dill sprigs. (Can be made up to 1 week ahead and stored in the refrigerator).
3. Cover with a damp paper towel until ready to serve to keep the sandwiches from drying out.
Sunday, 11 August 2013
August 11 - Roasted Asparagus - Recipe
Roasted Asparagus with Orange-Ginger Glaze
2 tablespoons olive oil + more for the roasting
2 slices of Vidalia onion, finely chopped
1/2 inch (5 mm) fresh ginger, peeled and grated
1/2 cup (120 ml) orange marmalade
2 tablespoons low sodium soy sauce
2 tablespoons honey (optional, more or less, to your taste)
2 pounds (~900 g) asparagus, washed, patted dry, ends trimmed
coarse sea salt or kosher salt
1. Preheat the oven to 450° F.
2. While the oven heats, warm 2 tablespoons of olive oil in the small pan over medium heat. Add the chopped Vidalia onion and sauté until the onions are soft and glistening. Add the grated ginger and cook for one more minute.
3. Add the marmalade and soy sauce. Stir and cook until the marmalade has melted and the mixture is combined. Taste for sweetness. Add honey as desired. Turn the heat down to low to keep warm.
4. Spread 3 or 4 tablespoons of olive oil around the baking sheet, then arrange the asparagus on the sheet. Brush with the olive oil, then sprinkle on some coarse sea salt.
5. Roast in the preheated oven for about 12 minutes, shaking the pan and turning the spears after 6 minutes.
6. Remove from the oven and transfer to a serving plate. Pour the warm glaze on top and serve.
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