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Victoria’s Crab Cakes

March 24, 2011

Victoria’s Crab Cakes

INGREDIENTS

1 Pound Lump Crabmeat

½ Stick Unsalted Butter (Divided – 1 Tablespoon & 3 Tablespoon)

½ Cup Chopped Shallots

1 Teaspoon Sea Salt

2 Large Eggs

1 ½ Teaspoons Worcestershire Sauce

1 Teaspoon Paprika

½ Teaspoon Freshly Ground Black Pepper

2 Teaspoon Tartar Sauce

1 Teaspoon Lemon Zest

¼ Teaspoon Tabasco Sauce

2 Tablespoon Chopped Fresh Parsley

2 Cup Cubed White Bread (About 4 Slices)

2/3 Cup Bread Crumbs

Pick through crab to remove any bits of shell.  Try not to break up the lumps of crabmeat as you pick through.  Heat 1 tablespoon of butter in a small skillet over medium-high heat.  Add the shallots and a half of teaspoon of salt.  Cook until the shallots are translucent (about 2 minutes).  Do not brown.  Let the shallots cool.  Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley and the cooked shallots.  Gently fold in the crabmeat and bread cubes, taking care to not break up the lumps of crab meat.  The mixture will be very wet.  Using your hands, take a scoop of the crab mixture and gently form into a patty form about 2 ¼ inches across and ¾ inches thick.  Continue until you’ve made 12 crab cake patties.  Line a rimmed tray and a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs.  Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs.  Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour. 

Heat the remaining 3 tablespoons of butter in a large skillet on medium-high heat.  The butter will melt and foam up.  When the foam subsides, working in batches, place the crab cakes in the pan.  Make sure not to crowd the pan.  Cook until golden brown – for about 3 minutes on each side. 

Remove from skillet and serve.  Makes about 12 crab cakes

Granola Bars

March 22, 2011

Granola Bars

INGREDIENTS

2 Cups Rolled Oats

¾ Cup Packed Brown Sugar

½ Cup Wheat Germ

¾ Teaspoon Ground Cinnamon

1 Cup Unbleached Flour

¾ Cup Raisins

¼ Cup Sunflower Seeds

¾ Teaspoon Salt

½ Cup Honey

1 Beaten Egg

½ Cup Vegetable Oil

2 Teaspoon Vanilla Extract

Preheat the oven to 350° F.  Line a 9×13 inch baking pan with parchment paper.  In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, sunflower seeds and salt.  Make a well in the center and pour in the honey, egg, oil and vanilla.  Mix well using your hands.  Pat the mixture evenly into the prepared parchment paper pan.  Bake for 30 to 35 minutes in the preheated oven until the bars begin to turn golden at the edges.  Cool for 5 minutes and cut into bars while still warm.  Do NOT allow the bars to cool completely before cutting or they will be way too hard to cut.  When bars are cool store in an airtight container.  Makes approximately 24 bars.

Spaghetti With Garlic & Oil

March 21, 2011

Spaghetti With Garlic & Oil

This classic combination of garlic and oil gives this simple pasta its heady flavor.  Serve with lots of freshly grated Parmesan or Pecorino-Romano cheese.

INGREDIENTS

16 Ounces Spaghetti

¼ Cup Olive Oil

1 Large Finely Chopped Garlic Clove

1/8 Teaspoon Crushed Red Pepper (Optional)

¾ Teaspoon Salt

¼ Teaspoon Course Ground Pepper

2 Tablespoons Chopped Fresh Parsley

In a large stockpot, cook pasta.  Do NOT overcook.  Drain, but do NOT rinse.  Reserve ½ cup cooking water.  Meanwhile in a 1 quart saucepan, heat oil over medium heat.  Add garlic and cook just until golden, about 1 minute.  Add crushed red pepper and cook 30 seconds longer.  Remove saucepan from heat.  Stir in salt and pepper.  In a warm serving bowl, toss pasta with sauce and parsley.  Use the cooking water to moisten the pasta if necessary.  Serves 6

Easy Add-Ins For Garlic & Oil Sauce

Spaghetti With Garlic & Oil is just the starting point for many delicious possibilities.

  1.  Add 4 to 6 coarsely chopped anchovy filets in oil, drained (or 1 to 1 ½ teaspoon anchovy paste), and 2 tablespoons capers, drained to cooked garlic-oil mixture.  Reduce heat and stir until anchovies & break up.  Cook for about 30 seconds.
  2. Add ½ cup Gaeta, Kalamata or green Sicilian olives, pitted and chopped to cooked garlic-oil mixture.  Reduce heat and stir until olives are heated through.  Cook for about 1 minute.
  3. Add 2 to 3 ounces crumbled & firm goat cheese to tossed pasta.  Toss again.
  4. Add 1/3 cup chopped sun-dried tomatoes to pasta with garlic-oil mixture and parsley.  Toss.
  5. Substitute 2 to 4 tablespoons chopped fresh basil, oregano, chives or tarragon for parsley.

Baja Fish Tacos

March 20, 2011

INGREDIENTS

2 Limes

4 Cups Shredded Green or Purple Cabbage

½ Cup Sour Cream

1 Tablespoon Olive Oil

1 ¼ Pounds Tilapia Fillets

¼ Teaspoon Ground Chipotle Chile

¼ Teaspoon Smoked Paprika

¼ Teaspoon Salt 8 Corn Tortillas

1 Cup Salsa

Avocado Slices (Optional)

Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice.  Set aside.  In a large bowl, combine cabbage and lime juice.  Set aside.  In a small bowl, stir lime peel and smoked paprika into sour cream and set aside.  In a large skillet heat oil on medium-high until hot.  On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides.  Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once.  Meanwhile, warm the tortillas.  To serve cut fillets into 8 pieces.  Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa.  Top with avocado slices if you wish.  Serves 4

Egg Drop Soup

March 19, 2011

Egg Drop Soup

Egg drop soup is a traditional Chinese soup that literally means “egg flower soup.”  The basic recipe is very simple. 

INGREDIENTS

4 Cups Chicken Stock

2 Lightly Beaten Eggs

2 Minced Green Onions

¼ Teaspoon White Pepper

½ Teaspoon Sea Salt

1/8 Teaspoon Sesame Oil

In a saucepan, bring chicken stock to a boil.  Add the salt, pepper and sesame oil.  Cook for about a minute.  Very slowly pour in the beaten eggs in a steady stream.  Gently stir the eggs in a clockwise direction until shreds form.  Serve in individual bowls garnished with minced green onions.  Serves 4

Asparagus & Prosciutto Rolls

March 14, 2011

Asparagus & Prosciutto Rolls

INGREDIENTS

18 Thick & Trimmed Asparagus Spears

2 Teaspoons Salt

6 Slices Imported Italian Prosciutto (such as Prosciutto di Parma)

4 Ounces Fontina Cheese – Cut Into Thin Slices

2 Tablespoons Unsalted Butter – Melted

Freshly Ground Pepper

Bring about 2 inches of water to a boil in a large shallow pan.  Add the asparagus and salt.  Cook until the asparagus are partially tender when pierced with a fork (about 4 minutes – depending on their thickness).  Do NOT overcook.  Drain the asparagus and rinse them under cool water.  Pat dry with paper towels. 

Preheat oven to 350° F.  Butter a large baking dish.  Make 6 bundles of 3 asparagus each.  Wrap a slice of prosciutto around the center of each bundle.  Place the bundles in the baking dish.  Lay the pieces of cheese on top of the prosciutto.  Brush the butter over the asparagus.  Sprinkle with pepper.   Bake 15 minutes or until the cheese is melted and the asparagus are tender.  Serve hot.  Serves 6

Sangria

March 12, 2011

Sangria

Sangria has been important to Spanish culture for many centuries.  This wine punch has gained international popularity and is easy to make at home.  Versions of Sangria have held a planting of the Iberian Peninsula’s vineyards around 200 BC.  As Spain’s soil and weather are particularly well suited for growing grapes, the nation has maintained an abundance of red wine and its subsequent wine punch variations.  Interestingly, there is no one recipe for Sangria, as the ingredients of this wine punch are based on availability, season, and a number of other factors. 

Sangria requires a light, young Spanish red wine.  The most common of these come from the La Rioja, Castilla-La Mancha and Catilla-Leon regions.  It is also necessary to include fresh fruit.  Spain’s popular locally grown fruits include oranges, lemons and melon.  Any fruit can be used, however, one might find bananas, apples, grapes or any number of fruits in Spanish Sangria.  Sangria is meant to be light and refreshing so a certain amount of juice and sugar are generally added for a more refreshing taste.  Sangria is to be served ice-cold and generally is prepared in large pitchers and served to guests as an accompaniment to a meal or tapas in the summer time

Sangria is to be served ice-cold as a hot-weather refreshment. Generally, it is prepared in large pitchers and served to many guests as an accompaniment to a meal or tapas in the summer time.

INGREDIENTS

1 Cup Orange Juice

¼ Cup Lime Juice

1 Bottle Red Wine

½ Cup Brandy

¼ to 1/3 Cup Sugar

Ice Cubes

Orange Slices

Lime Slices

In a 2 quart pitcher stir together orange and lime juices.  Add wine, sugar and brandy.  Stir until sugar is dissolved.  Cover and chill for 3 to 24 hours.  Serve over ice.  Garnish each serving with orange and lime slices.

Curried Cauliflower Soup

March 8, 2011

Curried Cauliflower Soup

INGREDIENTS

1 Chopped Onion

1 Tablespoon Minced Ginger

2 Cups Cauliflower Florets

1 Tablespoon Curry Powder

1 Teaspoon Sea Salt

1 Teaspoon Fresh Ground Pepper

1 Cup Coconut Milk

Chopped Cilantro For Garnish

Place onion, ginger, salt & pepper in a medium sized pot along with 3 cups of water.  Cook for 10 minutes on high heat or until onion is tender.  Next add the cauliflower florets and curry.  Cook for another 5 to 8 minutes or until cauliflower is tender.  Add 1 cup coconut milk and cook for another 2 minutes.  Remove from heat and puree using a standing blender or food processor.  Garnish with chopped cilantro.  Serves 4

Broccoli Rabe With Garlic

March 3, 2011

Broccoli Rabe With Garlic

INGREDIENTS

4 Large Thinly Sliced Garlic Cloves

¼ Cup Olive Oil

2 Bunches (about two pounds) Broccoli Rabe – Trimmed & Cut Into 2 Inch Pieces

Salt & Pepper To Taste

In a large skillet, cook the garlic in olive oil over medium heat until the garlic is golden (about 2 minutes).  Add the broccoli rabe, ¼ cup water, salt and pepper to taste.  Cover the pan and cook until the broccoli rabe is tender (about 5 minutes).  If the pan becomes too dry add a little more water.  Remove from skillet and plate.  Serve hot or at room temperature.  This is also good tossed with hot cooked pasta.  Serves 8

Greek Salad

March 1, 2011

Greek Salad

INGREDIENTS

1 Pound Ripe Tomatoes

1 Thinly Sliced Small Red Onion

1 Seeded & Sliced Green Bell Peppers

1 Sliced Small Cucumber

5 Ounces Cubed Feta Cheese

8 Black Olives

6 Tablespoons Extra Virgin Olive Oil

Pinch of Dried Oregano

Salt & Pepper to Taste

Cut the tomatoes into quarters lengthways and cut out the stalk pieces.  Cut the quarters into bite sized wedges and put in a medium sized bowl.  Add the onion, bell pepper, cucumber, feta cheese, olives, olive oil, oregano, salt and pepper.  Toss to coat with the olive oil and infuse with the oregano.  Keep at room temperature for at least 30 minutes before serving.  Serves 6

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