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I had about a pound of Lump crab meat leftover from Christmas Brunch, and at $13.99/lb, I could not let it go another day in the fridge for fear that it would start to spoil. I decided to try my hand a making crab cakes. I am trying to only cook what I have [...]
We open our family presents on Christmas Eve at my mom’s every year, so the big Christmas feast is held at her house and I am off the hook for cooking… at least that’s what Julian would prefer. Since I can’t let a holiday cooking opportunity pass, I decided to do a Christmas brunch [...]
We live in south Florida, and so we aren’t dealing with the snow issues most of our Northeast friends are dealing with. Regardless, it is sub 60 degrees here in West Palm (yes, brrrrr), we have a HUGE bowl of left over Halloween candy, and our the kids are looking for some Hot Chocolate. [...]
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Pavlova is basically a meringue topped with sliced fruit - strawberries, melon etc that go well together sugared to taste. In Oz you can buy whole meringues made up in a box the size of good size cake - like most of a foot across and 6 inches high. maybe bigger if you have an army to feed. From an Australian cookbook:
4 egg whitws
1 cup sugar
i dessertspoon cornflower 1teaspoon vanilla
1 teaspoon vinegar
Beat egg whites until stiff, add sugar gradually and beat until sugar is completely dissolved,. Add vinegar and vanilla, lastly fold in cornflower. Bake in cool oven 225 F or 100C for 1.5-2hours. Store bought ones are lightly browned on top with nice crust and slightly moist pliable interior.
Aussie Google is the trick….
The cookbook has Lamingtons, but vanilla ones. BTW a dessertspoon is like a table spoon 20ml maybe a bit bigger. a teaspoon may be smaller than a US one 5 ml.
these Lamies sound like the ones Julian would know:
http://www.aussieslang.com/features/australian-lamingtons-recipe.asp
or http://www.aussie-info.com/identity/food/lamington.php
or http://www.aussiecooking.com.au/cook/recipes/192/Lamingtons/
from http://www.google.com.au Lamingtons recipe
More detail for Pav:
http://www.bestrecipes.com.au/recipe/Pavlova-L428.html
http://www.bestrecipes.com.au/recipe/Classic-Pavlova-L660.html
http://www.taste.com.au/recipes/10278/kerri+annes+pavlova
In the last The passionfruit is right -one remembers the seeds..ah yes.
Asparagus with Leek and Prosciutto
Serves 4 (I am always doubling the recipe, it’s that good)
Preparation: 5 minutes
Total time: 20 minutes
Ingredients:
Asparagus - one bunch, clipped at natural break
Garlic - 2 cloves
Olive Oil - 2+ tbs
Leek - 3, chopped and soaked in water
Prosciutto - 1/3 lb. sliced thin
Freshly Grated Parmesan (optional)
Steam asparagus for 4 minutes. Remove from heat, drain and immediately cover with ice. Set aside. Heat saute pan with olive oil and garlic over medium heat. Add drained, chopped leek and cook until soft. Add prosciutto and stir every couple of minutes. Cook until tender. Add asparagus. Cook until heated all the way through. Reduce heat. Top with with parmesan if you like. Serve!
I admit, this is my standby for just about any occasion. It always gets a ton of compliments and makes your kitchen smell delightful! I stole this idea from my sister - who has yet to serve this more than once. I now own it - “Sass’s side”, as it is referred to. I hope you enjoy it as much as we do!
Under ingredients, can you please add, crushed (in a press)? Sorry - missed that one.
Oh, and you have to cut up the thinly sliced prosciutto before it goes in the pan. Amazing how I forgot that, too…sorry again.
So tell me… Is it like restaurant style Chinese BBQ Pork or not: http://tinyurl.com/yrca92 - Link to recipe
Sorry, here’s the permalink to the recipe itself: http://www.chowhound.com/topics/290189#1574054
I think a video of Shannon making blueberry pancakes from scratch might be a great addition to the site.
I have my personal preferences for liquid (small amount of buttermilk), flour (very fine) and secret spice (cinnamon) as well as a preference for separating eggs and beating and folding in the whites but there are lots of ways to get a great result.
Here is my meat loaf recipe. Enjoy!
1 & 1/4 pound of ground beef 80% lean, or 85%
1 egg
1/2 tsp paprika
1/2 tsp Italian seasoning
1tsp Worcestershire sauce
1 small can of sliced mushrooms, drained
1/3 cup onion, chopped and sauteed
2 toes of garlic, minced and sauteed
4 crackers or triscuits - crushed
Throw a piece of bacon in a skillet with 1 tsp of olive oil and start it off at medium heat. Once the bacon starts to sizzle, add the onions. When the onions are soft and coloring a bit, add the garlic. Keep it up for about two minutes.
Put the meat and everything else into a mixing bowl, add the sauteed onion/garlic. Don’t add the bacon, unless you want to…I usually heat it up with the beans in the skillet that I just cooked the onions in.
Mix it thoroughly.
Form into a patty in a pie tin, about 1″ to 1& 1/2″ thick, and not touching the edges of the pie tin. Bake at 400 degrees for about 15-20 mins. Drain the juice before cutting and serving.
Tabbouleh
1/2 cup fresh lemon juice
1 cup of Bulgar
1 TBSP olive Oil
1 tsp Gound pepper (or to taste)
1/4 tsp salt
3 tomatoes chopped
1 cup of flat leaf parsley chopped
1 red onion chopped
3 scallions (green part only) sliced
2 garlic cloves, crushed
1 lemon, sliced
In a medium saucepan, bring the juice and 1 1/2 cups of water to a boil. Stir in the bulgar, oil, salt and pepper. Remove from the heat and let it stand covered until all the water is absorbed. (approx 20-25 minutes)
In a large bowl, combine the tomatoes, parsley, onion, scallions and garlic. Add the bulgar and toss to combine. Refrigerate covered, until well chilled (about 3 hours). Serve garnished with the lemon slices.
NOTE: I like to steam either red or yellow peppers and fill them with the tabbouleh and serve with a nice piece of fish or chicken for dinner.
I took a recipe from years ago and made some serious changes to it. I got rid of the lump crab (ick) and replaced it with fresh King Crab Legs. I changed the type of bread crumbs used, added a little sherry and a lot of love.
With this you should be able to get 6 rather large cakes (the size of the palm of your hand) or 12 small.
Make the cakes up so that they can chill in the refrigerator and firm up before you cook them. Or can be made up the day before.
This is spectacular for a nice dinner party with a bottle of wine!!!!!!! Everyone will ask for the recipe (guaranteed)
Denise’s Ultimate Crab Cakes
Ingredients:
Virgin olive oil
1 onion
4-6 garlic cloves
3 lbs. King crab legs ($9.99) (at Costco per lb. Get them while you can and keep them in the freezer for later)
1 3/4 cup fresh bread crumbs (made from rosemary bread)
2-3 tablespoons of Mayo, plus more if needed
1 large egg white
2 tablespoons Cream Sherry (optional, but nice flavor)
1/2 to 3/4 juice of a fresh lime
1/4 cup fresh chopped cilantro (plus whole leaves for garnish)
Kosher salt and cracked black pepper
1 recipe Garlic Aioli with Celery Root for serving (recipe follows)
Lemon wedges for garnish.
Start with 6 pieces of Rosemary bread. Dry out bread in oven so crisp and place in blender to make bread crumbs. Set aside.
Heat approx. A two (2) count of virgin olive oil in a pan over medium heat. Add 1 onion, finely chopped and 4 (or more - :o) cloves of garlic finely chopped. Cook for approx 5 to 7 minutes so that the onion gets caramelized.
Dump mixture into a bowl and FOLD in crab meat, bread crumbs, Mayo, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into cakes. Lay out on a piece of wax paper and cover. Place into refrigerator.
Garlic Aioli with Celery Root (Don’t skip this you will see why when you taste it Yummy!)
2 (or more) cloves of chopped garlic
1/2 cup sour cream
1 cup Mayo
1 tablespoon celery seed
1 lemon, juiced
1/4 cup olive oil
Kosher salt and fresh ground pepper
Approx 2-3 cups shredded celery root (using mandoline) watch your hands when shredding.
2 tablespoons fresh chives
Mince garlic and make into a paste using the side of your knife (to make it go faster add a little salt to the garlic and continue to mash)
Place the paste in a large bowl and add the sour cream, Mayo, celery seed, lemon juice and oil.
Season well with salt and pepper.
Fold in the celery root and chives.
Give it a final taste and adjust the seasonings to taste.
To serve: heat up a 3 count of olive oil in a pan over medium heat. Add crab cakes and cook for approx. 4 minutes on each side until nice and crisp.
Place crab cakes over celery root on a nice flat serving plate and garnish with lemon wedges and cilantro.
Serves 6 to 8