Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

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For the crab cakes:

  • ¼ cup mayonnaise
  • 2 scallions, chopped
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons lime juice
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko breadcrumbs, plus ½ cup
  • 2 tablespoons toasted sesame seeds
  • salt and pepper
  • oil, for cooking

For the tartar sauce:

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickles
  • 2 tablespoons chopped red onion
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice

Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.

 

asparagus-parmesan bake from margaret roach

  • Asparagus, enasparagus-bake-ough spears to line an oven-proof baking dish thickly, stem ends snapped off
  • Olive oil to coat pan, plus a drizzle for the top
  • Chopped parsley (optional)
  • 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
  • Grated Parmesan cheese
  • Preheat oven to 350 degrees F
  • Lightly coat an ovenproof dish or baking pan with olive oil
  • Wash and snap the woody ends off the asparagus
  • Line the pan with the dried-off spears
  • Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
  • Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
  • Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
  • Bake until egg is almost firm
  • Finish briefly under the broiler till golden
  • To serve, cut between the spears, not across; I like a side of roast potatoes with mine
  • note: added sliced roasted fingerling potatoes on top of potatoes, very good
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The Only Vinaigrette You’ll Ever Need from Zach Pollack

1. Purée all the non-oil ingredients of a vinaigrette together in a Vitamix or blender—Pollack likes to use white wine vinegar, lemon juice, dried oregano, garlic and anchovy, but the recipe is very flexible—along with one soft-boiled (six-minute) egg.
2. Slowly drizzle in the oil while continuing to blend.

The result: a rich, creamy dressing that’s perfect for hearty winter greens like kale, radicchio or even more delicate choices like butter lettuce.

Vegetarian Ramen at Home from food52

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For the broth:

  • cup dried mushrooms, preferably shiittake
  • carrots, cut into thirds
  • onion, cut in half (you can leave the skin on)
  • stalks celery, cut into thirds
  • 6 to 8 garlic cloves, smashed
  • One 2-inch section of ginger, smashed
  • stalks lemongrass, cut into thirds and smashed (optional)
  • cups cold water
  • sheet kombu, wiped with a damp cloth
  • tablespoons bonito flakes
  • 1/2 cup mirin
  • cup shoyu (Japanese soy sauce)
  • tablespoons brown sugar
  • 1 to 2 squirts sriracha, or pinch of red pepper flakes
  1. Add mushrooms, carrots, onion, celery, garlic, ginger, and lemongrass (if using) into a large stock pot along with 8 cups of water. Bring to a boil, then turn down to a simmer. Add in kombu and bonito flakes, if using. Simmer stock for 2 to 3 hours.
  2. Pour stock into a bowl through a fine mesh strainer. (I recommend reserving the mushy, cooked carrots for snacking.) Return stock to the pot.
  3. Add in soy sauce, mirin, brown sugar, and Sriracha. Stir. Taste for seasoning: Add more soy sauce if you want it saltier, more Sriracha for spice, more brown sugar for sweetness. If the flavor is too strong, add in more water to dilute. Play around until you have a flavorful, balanced broth. Turn down the heat to keep it warm while you prepare your other ingredients.

For the ramen bowl:

  • eggs
  • packet extra-firm tofu, pressed of its moisture
  • tablespoon oil with high smoke point, like peanut
  • packets ramen or udon noodles, preferably fresh
  • Thai basil
  • Lime wedges
  • Green onion, sliced
  1. Boil a large pot of water with a pinch of salt. Cook eggs to desired doneness — I like mine cooked for 6 minutes so the yolk is nice and gooey in the middle. Remove eggs from water, keeping it simmering for ramen noodles. Cool eggs, peel, and drop gently into the broth while you prep the rest of your ingredients.
  2. Slice drained tofu thinly. Heat oil in a wok or non-stick skillet until smoking, then layer in the tofu, making sure none are overlapping. Cook for a minute or two until brown on the underside, then flip and cook for another two minutes. Drain tofu on paper towels.
  3. Drop noodles into boiling salted water and cook according to package directions. Drain.
  4. Divide broth between four bowls, then divvy up noodles, eggs (I cut them in half before serving), and fried tofu into broth. Garnish with Thai basil, green onions, and squeezes of lime. Slurp away.
  5. If you want an even heartier bowl of vegetarian ramen, consider adding roasted vegetables like sweet potatoes, eggplant, or tomatoes. Cube them, then roast in a 425° F oven with salt and pepper until wrinkled, soft, and caramelized, then add to broth.  Makes 4 generous servings

Zabaglione with Fresh Peaches and Raspberries from LSQ

  • tvm2161_050307_zabaglione_xl4 peaches
  • 2 large egg yolks
  • 2 tablespoons Marsala wine
  • 2 teaspoons sugar
  • 1 pint raspberries
  1. Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.

  2. In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.

  3. Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.

Deviled Eggs with Smoked Salmon Eric Ripert

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6 eggs
2 teaspoons Dijon mustard
2 tablespoons crème fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
– cayenne pepper
– fine sea salt and
   freshly ground pepper
1 lemon cut in half
– paprika to garnish

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4

Terry’s Dilled Potato Salad

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5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion

1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.

2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these  Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6

NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.

Ottolenghi’s ‘Very Full Tart’ From Plenty by Yotam Ottolenghi and Sami Timimi

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1 red bell pepper
1 yellow bell pepper
about 6 Tablespoons olive oil
1 medium eggplant, cut into 2-inch dice
salt and black pepper
1 small sweet potato, peeled and cut into 1-inch dice
1 small zucchini, cut into 1-inch dice
2 medium onions, thinly sliced
2 bay leaves
11 oz pie crust dough
8 thyme sprigs, leaves picked
1/3 cup ricotta
4 1/4 oz feta
7 cherry tomatoes, halved
2 medium eggs
1 cup heavy cream

Preheat the oven to 450 degrees. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little oil and put on the top shelf in the oven.

Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and pepper. Spread in a large baking pan and place in the oven on the shelf beneath the peppers.

After 12 minutes add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes. Then add the zucchini to the pan, stir and roast for a further 10 to 12 minutes. At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325 degrees. Cover the peppers with foil and cool, then peel and tear roughly into strips.

Heat 2 tablespoons of olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft and sweet. Remove from the heat, discard the bay leaves and set aside.

Lightly grease a 9-inch loose-bottomed tart pan. Roll out the pie crust dough to a circle roughly 1/8 inch thick and large enough to line the pan, plus extra to hang over the rim. Carefully line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. Bake the crust for 30 minutes. Carefully remove the paper with the weights, then bake for 10 to 15 minutes more, or until it turns golden brown. Remove and allow to cool a little.

Scatter the cooked onion over the bottom of the crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the veg with small chunks of both cheeses and then with the tomato halves, cut-side up.

Whisk the eggs and cream in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35 to 45 minutes, or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing the tart from the pan and serving. Serves 4-6

Sardou-Inspired Egg en Cocotte from food52.com blog

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1 oil-packed anchovy fillet
1/2 small clove garlic
1/2 tablespoon olive oil
2 cups spinach leaves (or chopped kale or chard)
2 artichoke hearts – you can used canned, frozen, or fresh ones you cook yourself – halved
salt and pepper
1 large egg
1/2 tablespoon heavy cream
1 pinch sweet paprika
1 pinch cayenne
1 teaspoon shredded Parmesan

Heat your oven to 350°F. Using a large knife, smash and chop the anchovy fillet and garlic to a coarse paste. Heat the olive oil in a small skillet until shimmering, then add the anchovy and garlic, and cook for 2 minutes. Add the greens and cook for a couple minutes, until wilted. Gently stir in the artichoke heart pieces plus a sprinkling of salt and pepper. Transfer the vegetable mixture to a small baking dish or ramekin, and push it a bit to one side to make a little space for the egg. Crack the egg on top and drizzle the cream over the whole thing. Sprinkle with more salt and pepper, plus a pinch of paprika and cayenne and the Parmesan. Put the baking dish/ramekin in another larger dish and pour warm water around it to come halfway up the sides. Bake until the white of the egg is set, but the yolk is still runny, about 15 minutes. Serve warm, and accompany with crusty bread, if you wish.

http://food52.com/

Maman’s Cheese Souffle from Jacque Pepin

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6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades

Preheat the oven to 400 degrees F.

Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.

Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. Yield:4 servings