Lemon Crab Salad: Recipe

This recipe was based on something I read but as the holiday got closer I began tinkering with it. Isn't that always the case? This was interesting though...I had intended for this recipe to have mango and avocado but that day when I started to peel the mango, it looked terrible! It was not yet fully ripe (I think that was the problem) and since I needed something to balance the dish I reached for a very yummy pink grapefruit I had in the fridge. Ultimately I think it was better than the mango - fresher tasting. Given the hefty amount of food served on Christmas Eve, this offered a refreshing way to clear the mouth before the main course arrived.

The fish monger I work with was awesome - he asked me what I was making with the crab I ordered and then explained to me that it was best to use the backfin (more expensive, sadly) since it came with large pieces of meat but he made me promise to be very gentle with it so I didn't break up the pieces of crab. He said that for a salad you want to see big pieces as opposed to a crab cake where you want mushed-up pieces.

Also, he explained to me that I should dress the crab early in the day because the crab will soak up the oil and lemon. He was right. Moral of the story: always talk to those who are behind the counter...they know a great deal about their products and can guide you so your dish comes out exactly as you imagined it. By the way, his name is Mike and he owns Plaza Seafood in Rockville Centre, NY.

Lemon Crab Salad with Pink Grapefruit and Avocado over Greens
1 Lbs. backfin crab
4 Tbsp. excellent olive oil + 1 Tbsp.
4 Tbsp. fresh lemon juice + 1 Tbsp.
1 avocado, cubed
1/2 pink grapefruit, thinly sliced in rounds
2 Tbsp. Cilantro, finely chopped
3 cups baby greens

In a large colander, gently wash crab with the sink hose. Do not move it around too much. Allow it to drain well and place crab into a large bowl. Pour the 4 Tbsp. of olive oil and lemon juice over the crab and gently mix into the crab. Place into the refrigerator for about 7 or 8 hours and gently turn the crab in the bowl once or twice throughout that time.

Arrange greens in a serving bowl and pour the 1 Tbsp. of oil and lemon juice over greens. Toss and push them out toward the edges, leaving a slight hole in the center. Add the avocado to the crab mixture, along with the cilantro and mix again, gently. Pour the crab into the center of the serving bowl and place the grapefruit around the edges.

A Complete Sunday Meal: Recipes

I have to admit that I'm itching for the cooler weather. I love cooking in the cold weather - the soups, stews, and other goodies made in the oven or on top of the stove. I guess I've just had about enough of the warmth. On Sundays in the fall and winter I tend to make tons of food and enjoy stirring a pot. Today was one of those days where I had the hankering to cook, despite the heat.

The other day I went to the grocery store and there was a club steak on sale - which I swear was the best deal I've bought in a long time. It was about 2 1/2 lbs. of meat, pretty well marbleized, and it cost about $5.45 (total!!!). How could I resist? Admittedly I kept it in the fridge far longer that I had intended but when I took it out to marinate, it was still ok! The steak was about 1" thick. Perfect. So I marinated it in a mixture of soy sauce, garlic, scallions, sesame oil and a little sugar. You can be creative with the proportions (try using 2 sliced scallions, 2 garlic cloves finely chopped, 1 Tbsp. sugar, 2 Tsp. sesame oil and 3/4 cup soy sauce and mix really well).

This was an overnight marinating job and as I usually do, I scored the beef in several places to ensure the marinade seeped deep into the steak. It worked. The steak was grilled about 7 minutes per side and then I let it rest for about 7 more minutes and it was juicy and flavorful and just plain awesome.

With it we had mashed potatoes and a tomato salad. There was plenty of steak and potatoes left over - another recipe will be posted in the next day or so using the left overs creatively. Watch for it.


Mashed Potatoes
2 1/2 lbs. Yukon Gold potatoes, washed well and quartered (with the skin on)
4 Tbsp. butter
1 Tbsp. salt
1/4 cup buttermilk
1/2 cup whole milk

Drop potatoes into boiling water for about 25 minutes or until they are very soft when poked with a fork. Drain well and put them back into the pot. Mash with a potato masher until well all pieces have been squashed. Add butter and salt and mash and mix well. Add milks and repeat - mash and mix well.


Tomato, Olive and Feta Salad
4 medium, very ripe, tomatoes, washed, trimmed and chopped
1/2 cup pitted kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 Tablespoons fresh basil, chopped
1 1/2 Tbsp. Olive Oil
1 Tbsp. white balsamic vinegar

Combine all ingredients in a bowl and serve.

Plum Crazy: Recipe

This morning I wandered through the Lynbrook farmers market, which took all of 6 minutes, and purchased only a ball of fresh mozzarella to go with the fresh tomatoes and basil in my garden. I wasn't inspired this week. However, when I went to the grocery store I was inspired by very ripe, very cute, prune-plums that are sometimes called Italian plums. They were small, oval, and had a beautiful purple skin. Each one, even ripe, felt firm. I was game - I love to try anything new.

I picked up a great book from my home cookbook library called "Local Flavors" by Deborah Madison and found a recipe for a plum tart that I used as further inspiration.

Italian Plum Tart
1 cup plus 2 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons sugar
1/4 tsp. salt
4 tablespoons cold butter, cut into small bits
1 tsp. cinnamon
1 egg
1 egg yolk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/4 cup buttermilk

8-10 prune-plums, sliced
2 tablespoons butter, melted
1 Tablespoon brown sugar
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Spray a tart pan with removable bottom with Pam spray to coat.

In a food processor, pulse the flour, sugar and salt. Add in the butter bits and pulse until fine crumbs are created. In a glass measuring cup, mix the eggs together and add in the extracts. Pour in enough buttermilk to bring the measure up to 1/2 cup. Add the liquid to the flour and mix until it forms a thick paste. It will look more like a batter than a traditional "dough." Brush hands with flour and spread the dough into the tart pan.

Arrange the plums decoratively over the dough, leaving about 1/4" of dough around the outside. Pour melted butter over the top of the plums and sprinkle with brown sugar and cinnamon. Bake for about 45-50 minutes. Remove and cool about 15-20 minutes. Can be made same day - up to about 3 hours before serving. Keep at room temperature.

ConFUZEd

I am not one to drink soda or other sport drinks. I think this past year alone I've had maybe 8 oz of the carbonated drink. I just don't really care for it. Instead I drink coffee in the morning and then water throughout the day followed by wine and/or beer as appropriate, (in moderation, of course).

Recently I was out on the golf course at an outing and there was a booth set up with hip and attractive (and scantly clad) young women pushing FUZE Energy Drinks. I've seen these in the delis but I've never been interested enough to try one. I figure they're full of sugar and therefore calories and who needs that? I'd must prefer to spend those calories on food, of course!

But when I snidely asked, "huh, how many calories are in these things...?" the woman informed me that there were Diet White Tea drinks I could sample with absolutely no calories. Intrigued, I picked up the Pomegranate flavored White Tea bottle and looked at the nutritional guide which, sure enough, indicated no calories, no fat, no sugar, no nothing but a ton of vitamins. Remaining skeptical I imagined it would taste terrible - either it would be too sweet with artificial sweeteners or have no taste at all. I WAS WRONG (hear that all?? I said I was wrong - it may be the last time you see that in print!).

Seriously - I was conFUZEd! This was awesome. I drank it so quickly and I've had one of these diet white teas (in various flavors) ever since! I discovered you can buy them in Costco http://www.costco.com for a very good price - I purchased 15 for $13. Not bad considering they cost nearly $3 for one bottle in a Deli.

The diet white teas and the version called (I know it's a silly name...) "Slenderize" have no or few calories, respectively, and as I've said they're filled with antioxidants, the B-Complex Vitamins, and tons of Folic Acid - all accomplished with no artificial flavors or colors. I'm telling you that I've been reading the label for weeks trying to find the fake out. And I'm waiting for that feeling of massive disappointment followed by horror that "Elaine" experienced in Seinfeld - where she realizes that the "non-fat" yogurt she's been eating in excess really has loads of calories!

Till then, I'll remain conFUZEd as to how they can deliver a healthy and delicious drink with nothing bad for you!

Fuze founder has a great story to tell. Check it out online. http://www.drinkfuze.com

Blueberries Two Ways: Recipe

Sunday affords me the opportunity to stroll around the Farmer's Market in Lynbrook. My routine is always the same - I wander through each stall to see what is being offered and to decide what to buy. Otherwise I'd likely start at the first stall and be broke by the third.

From today's outing I bought fresh mozzarella, asparagus and smoked mozzarella ravioli, scallops, pickles (see: http://meredithsfoodforlife.blogspot.com/2008/07/july-4th-bbq-menu.html) and of course...blueberries!

Knowing I was headed to my mom's for a family feast-a-thon, I decided I would add to the lunacy by making more food. Why not? And the thing about family is that they will not hesitate to tell you what they really think about something you've made. At least that's the way it is in my family. So bringing these two dishes to dinner and having my family give high marks meant I could share them with you.



Blueberry-Kiwi Tart
30 gingersnap cookies
1/2 stick of butter - about 4 tbsp., melted

2 1/2 cups blueberries, picked over and washed
2 green kiwi fruit, peeled and sliced thin
16 oz. vanilla pudding

Preheat oven to 350. In a food processessor, finely grind the cookies. Add melted butter and pulse until mixture forms clumps. Press the cookie mixture into the bottom and sides of a 10" tart pan with removable bottom. Bake for about 8-9 minutes or until shell is browned. Cool completely on a rack

Once the crust is cool, spread pudding into the bottom of the tart leaving about 1/4" around the sides. Spread about 1 1/2 cups of blueberries around the outside of the tart. Arrange kiwi slices in a concentric circle inside the blueberries and place remaining blueberries in the center. keep cool until ready to use - about 3 hours. Remove tart pan side and serve.

Banana-Blueberry Crumble
2 very ripe bananas, sliced into 1/2" slices
1 1/2 cup blueberries, picked over and washed
1 Tbsp. Almond Extract
1/2 cup flour
1/2 cup brown sugar
1 Tbsp. cinnamon
4 Tbsp. butter, melted
1 Tbsp. butter + 1 Tbsp. flour



Preheat oven to 350. grease the bottom of an 8" pie plate with 1 tablespoon of butter and cover with 1 tablespoon of flour. Arrange banana slices on the bottom of the pie plate and sprinkle with almond extract. Cover bananas with blueberries.

In a small bowl, combine remaining ingredients and gather with hands to create large crumbles. Sprinkle on top of the berry mixture and bake for 35 minutes.

Cool completely and sprinkle with powdered sugar.

Specialty Food Stores

Apparently the options I left for you to choose from for the poll entitled, "What is your favorite speciality food store" were not your favorite.

I did forget to include Fairway in NYC and in Plainview. Excellent shop and one someone wrote in. Thanks.

You all need to go shopping! (and when you do, let me know what stores you go to!)

Dean & DeLuca: 16%
Murrary's Cheese: 16%
Zabar's: 16%
Other: 50%

My Trip to the Farmer's Market: Recipe

A lazy Sunday led to a trip to the Farmer's Market in downtown Lynbrook. The market has started to come alive with all of the vendors in tow. I love this - the early morning quiet, the others seeking fresh foods and dinner ideas, and the ability to explore - right in my own town. I heard a rumor that the market might not have come back this year - what a mistake that would have been!

This trip yielded some fresh New York State cheese, raspberries, a semolina bread, and some wonderful fresh scallops. The bread, cheese, and raspberries became lunch and I have to say the cheeses were delicious. I bought two - a fresh chevre (goat cheese) and a hard cow-milk that was so awesome I nearly ate the entire chunk which was almost a pound!

Here's what I did with the scallops - it was quick and easy and very good. The measure for me is always whether the kids will eat what's been made.


Pasta with Pan-Seared Scallops and Brandy-Tarragon Cream
1 lbs. linguine
1 lbs. scallops
4 Tbsp. butter
2/3 cup heavy cream
1/2 cup brandy
1 large shallot, minced
2 garlic cloves, minced
2 Tbsp. chopped Tarragon
2 Tbsp. chopped Chives
salt and pepper
8 oz. shiitake mushrooms, sliced
1/4 cup Parmesan cheese, grated

Boil enough water for a pound of pasta and cook according to directions. While water is coming to a boil...

With paper towels, dry scallops well. In a small frying pan, melt 1 tablespoon of butter and place about 6-8 scallops in it, saute about 2 minutes total, turning once when browned on the first side. Sprinkle both sides with salt and pepper. Remove scallops to a dish. Repeat until all scallops are cooked, adding 1/2 tablespoon of butter halfway through process, if needed. Hold aside until sauce and pasta are ready.

In a large saute pan, melt 2 tablespoons of butter and add shallots. Saute about 2 minutes on med-high heat. Do not burn. Add garlic and saute another minute. Add in the mushrooms and saute for 3 more minutes, until mushrooms are soft. When mixture begins to look a bit dry, pour in brandy and let it bubble up - scraping up any browned bits. Allow mixture to cook down by about 1/2 - another 2 minutes. Add in the herbs and mix. Pour in the cream and let it boil until it become thick and white with lots of bubbles. Finally, add in the grated cheese.

Drain pasta and pour into serving bowl. Pour sauce over pasta and place scallops around the outside of the bowl, for show. Sprinkle with any left over herbs and serve.

Use What 'Ya Got: Recipe

It's been confirmed. I am nuts. Truly. You should see the food I am hording. I think that is some type of mental illness - I think I'm due for a check-up.

Seriously, tonight in the 'deli' drawer of the fridge I realized I had:
1. 1 unopened 4 oz. container of pancetta
2. 1 unopened 10 oz. package of salami
3. 3/4 block of newly opened Gorgonzola cheese
4. 1/2 block of newly opened goat cheese
5. 1/2 lb. of smoked ham
6. 1 1-lb. block of unopened extra sharp cheddar cheese
7. 1/4 pkg. of shredded cheddar cheese
8. 2 16-oz. unopened packages of sauerkraut
9. 3/4 pkg. sliced American Cheese

What is wrong with me?? You should actually see the shelf in the basement. It's crazy! boxes and boxes and boxes of pasta and rice; cans and cans (and so on) of broth, beans and tomatoes. I have 2-3 packages of 80% cacao chips. There are about 8 bars of white chocolate. ?????????

And then there are the odd items like a can or two of those black olives with the hole in the center and absolutely no taste? And there are packages of flaked, sweetened, coconut; BBQ sauce, a jar of capers. The list really does go on.

So tonight as I thought about what brilliant recipe I wanted to share, I realized I needed to begin getting rid of all this food (so I can make room for new!). So looking at all that cheese made me think of one of the best things I can make - Quiche! Quiche can be made with so many left-overs. It's wonderful to use a few pieces of broccoli or left over meats and cheeses. It's much like the Frittata I've outlined already but this is baked, obviously, and delicious.

Many times when I'm hosting a brunch, I'll throw these into the oven about 2 hours before guests arrive so that they can cook an hour and cool equally as long and yet still retain their warmth.

I do normally make the crust but to be honest, I see no reason why one can't use a good quality frozen crust and I did just that tonight. I always keep a package of frozen pie crusts on hand for just such an occasion. They are a wonderful alternative to making your own.


Quiche with Pancetta, Arugula, and Two Cheeses

4 oz. cubed pancetta
1 Tbsp. unsalted butter
1/4 cup white wine
1 1/2 cup torn arugula
1/4 cup crumbled Gorgonzola
1/4 cup shredded sharp Cheddar
2 eggs
1/2 cup heavy cream
1/2 cup whole milk
pinch of nutmeg
salt and pepper, to taste
1 frozen 9" pie crust (I use Oronoque Orchards brand)

Preheat oven to 375 degrees. In a large frying pan, melt the butter and saute pancetta over med-high heat for about 3-4 minutes or until the meat begins to brown. Add in the wine and scrape up all browned bits - stir well for about 1 minute. Add the arugula and saute until leave wilt, about 1-2 minutes over medium heat. Remove and place on bottom of pie crust.

In a medium bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Spread the two cheeses evenly over the meat mixture and cover with the egg mixture.

Bake about 55 minutes or until middle is set. Let cool on a cooling rack before cutting into pie-like servings. Quiche can be reheated well in a toaster oven or a regular oven.

Ode to the Farmer's Market: Recipe

http://www.nyfarmersmarket.com

If you have been to a Farmer's Market, then you immediately know their value. If you have never stumbled upon one or have never made a pilgrimage to one, I strongly encourage you to do so. They are amazing sources of fresh food and unique ingredients. I love the Farmer's Market! Lynbrook's Farmer's Market is opening this weekend (tomorrow) and I may be the first person there - I wait all year for the market to return. This year I understand there will be a cheese monger and that was all I needed to hear - I might just sleep there and await their arrival.

Markets can give you prepared foods as well as fresh and the colors and varieties are stunning. The best market I have ever seen is the Green Market in NYC's Union Square and have often made a trip there just for such special things as: Chocolate Milk in glass jars from Ronnybrook Farms or the chicken cutlets and eggs from one farmer or the heirloom tomatoes that look like a rainbow.

I do love big, full, sandy bunches of basil so I can make a big batch of pesto sauce and keep my jar refilled all summer.

Pesto Sauce

2 cups of fresh, washed, basil
1 cup of extra virgin olive oil
1 cup of Parmesan cheese, grated
1/4 cup of Romano cheese, grated
3 large garlic cloves
1 cup of pignoli nuts

Process basil, garlic, and nuts in food processor until finely chopped. In a steady stream, with the machine running, add in the oil. When fully incorporated, add in the cheeses, a pinch of salt, and some fresh pepper. Briefly process to combine. Serve over pasta (makes 2 cups, enough for 2 lbs of pasta).

Cart Envy

I can't explain it, really, but when I go to Costco and stand at the check-out line, I develop what I've dubbed, "Cart Envy."

It seems that someone else has managed to find something much better, more exciting, while shopping than I have. And I can't help but wonder, "where did they see that??" or "Damn, I missed that?"

Costco does have great things - Poland Spring water flats for an unbeatable price (35 liter bottles for $5. and change), Bounty Paper Towels (the good ones - not this new "Basics" line they're pushing...'basically' they stink!) - 15 for about $1 each or something like it. And who could pass by the Kirkland Baby Wipes (704 for nearly nothing!) or the Huggies Pull-ups box of 88?

And while these things are great, I have also discovered the most amazing Australian Lamb Chops - a whole rack of 8 for about $15/lb. And they are incredible! The rib-eye steaks are unreal! They don't require anything but a heap of salt and a quick brush with the BBQ Sauce on the grill. And the fruits and vegetables are so beautiful that it's hard not putting one of everything into the cart.

And isn't it wild that you can roam the aisle and munch the whole way? I saw people eating "Crinkle Potato Chips" in a paper cup, cream puffs from the frozen aisle, andouille sausage by the deli, and some strange looking fruit colored drink - all in the same trip!

But no matter how many times I think I've filled my cart with great finds and tasty delights...I see someone else with a more desirable cart and I am envious.

Just makes me want to go back again to seek out something new!

http://www.costco.com/

Italian Delights: A European Pastry Shop

Recently there arrived a beautiful little bakery in Rockville Centre with some of the most unbelievable edibles. My husband discovered it and has fallen for the cappuccino (as has everyone in his office) and pastry. Me? I cannot imagine a finer miniature treat than the white chocolate truffle with the flaky cookie bottom all covered in pure white chocolate. Oh, they have one in milk chocolate, too...

All of the truffles are gorgeous and delicious. The cakes are perfect. The cookies are wonderful and the owners are lovely (and local!). What more could one ask for? Oh yes! They come straight from Italy, daily, so I would urge you to fly on over to Milano Dolci, right away!


Milano Dolci
222 Merrick Road
Rockville Centre, NY, 11570
5165362358

http://http://ny.local.yahoo.biz/milanodolci/contactus.html

Soy Vay

This is so tasty I now have two bottles in the house (unopened, of course) and we use it all the time to marinate meat and chicken. Find it in the BBQ sauce aisle

Grill Mates Spice Rub

Grill Mates - can be found in the spice section of the market

Everything tastes better with ham

These can be found in the packaged meats and cheeses section of the grocery store. Quick, easy, and tasty! Add them to pasta and risotto dishes or to eggs and quiche or to whatever suits you.

Food Shopping

I rarely go to the grocery store with a list. However, I usually have the few items I've run out of scribbled on a piece of paper (note: when I'm cooking for a big function I ALWAYS go with a list). I know, I know...it's stupid. And sometimes even I think it's stupid. But really I have an intimate knowledge of my food supply most of the time until inevitably I come home with duplicates of the triplicates I have already! This is not an exaggeration - sometimes I have to go to the store with a list of the things I am forbidden from buying, like sugar (currently I have about 6 boxes of both confectioners and brown) or beans (I have had a moratorium on black beans, in particular, for about 8 months) or pasta (don't bother counting the boxes I'm storing).

But today wasn't so bad except that I overspent, as usual. But as I was purposefully walking through the aisles, I had a thought: perhaps I can offer a weekly menu section to help take the guess work out of the age-old question: "what's for dinner"?

So find, below, my weekly menu. I hope it's helpful.