Martha Washington’s Crab Soup
Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests. This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.
INGREDIENTS
1 Cup Crab Meat
1 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3 Mashed Hard Boiled Eggs
Grated Zest of 1 Lemon
4 Cups Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
1/2 Cup Heavy Cream
1/2 Cup Sherry
Dash Worcestershire
In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour the milk in slowly. Add the crabmeat to the milk mixture and gently cook for 5 minutes. Add the cream and remove from the heat before it reaches a full boil. Add the sherry and Worcestershire. Transfer to bowls and serve immediately. Serves 4
Loin of Lamb
Lamb is so easy to make and is always delicious. Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week. 
INGREDIENTS
1 Pound Tied Boneless Lamb Loin
2 Rosemary Sprigs
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 Tablespoon Olive Oil
Preheat your oven to 425° F. Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper. In a large heavy pan heat the olive oil over a medium high heat. When the olive oil is hot put the lamb loin in the pan fat side down. Be careful to not let the olive oil smoke. Brown the lamb for 10 minutes making sure that you brown on all sides. Place the lamb loin on a roasting pan and put in the oven for 10 minutes. Remove from the oven and let sit for 8 minutes. Carve the lamb loin into 1 inch slices. Transfer to a serving platter. Serves 2
Pumpkin Bread French Toast
After you’ve made my delicious pumpkin bread and if you have any to spare turn it into French toast. I’ve made it twice this weekend and trust me it’s a fall weekend morning treat.
INGREDIENTS
4 Pieces Pumpkin Bread
4 Eggs
1/4 Cup Half & Half
1 Teaspoon Cinnamon
2 Teaspoons Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Butter
Maple Syrup
In a large size heavy skillet heat 1/2 cup butter over a medium low heat. In a medium size shallow bowl mix together the eggs, half & half, cinnamon, sugar and vanilla. You will want the bowl to be shallow enough to fit all of the bread. Soak the slices of bread for about 2 minutes per piece. The butter should be hot, but not smoking. Place all four pieces into the skillet and turn the heat up to a medium heat. Cook for 5 minutes per side or until golden brown. Be careful not to brown too quickly as you want the inside to have time to cook. Remove from the skillet and transfer to a serving plate or individual plates. Serve with a pat of cold butter and warmed maple syrup. Serves 2
Onion Potato Gratin
I don’t know where I would be without onions. I put onions in almost everything. Here is a recipe where the humble onion gets to be the star which is sure to become a household favorite.
INGREDIENTS
4 Large Thinly Sliced Onions
1/2 Cup Brown Sugar
3/4 Cup Butter
6 Large Sliced Potatoes
1 Cup Cream
3 Sprigs Chopped Rosemary
Preheat your oven to 350° F. In a large size sauté pan place the sliced onions, butter and brown sugar over a low heat. Cook for 40 minutes until caramelized. Stir occasionally. Grease a shallow baking dish with olive oil. Do not peel the potatoes. Just slice them. Place a layer of potatoes in the baking dish and then a layer of onions. Drizzle with the cream and sprinkle with the chopped rosemary. Repeat until all ingredients are used, ending with the onions, cream and rosemary. Bake for 1 hour until the top is golden and bubbly. Serves 4
Radicchio Salad
Radicchio makes a great salad, but is often times forgotten about. Most grocery store produce sections will carry radicchio in the lettuce area.
INGREDIENTS
4 Tablespoons Walnut Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
16 Ounces Washed & Sliced Radicchio
4 Ounces Crumbled Chevre
1/2 Cup Chopped Walnuts
In a small size bowl whisk together the walnut oil, balsamic vinegar, kosher salt and freshly ground pepper until well combined. Set aside. Wash, dry and slice the radicchio and divide evenly among 4 salad plates. Sprinkle each serving with the crumble chevre and chopped walnuts. Drizzle each with the dressing and serve immediately. Serves 4
Cream Of Tomato & Basil Soup
It’s so satisfying to make a meal that is quick, easy and delicious. This soup is all three. Make sure that you use fresh basil because it makes this tomato soup extra special.
INGREDIENTS
2 Cups Milk
14 Ounces Tomato Puree or Diced Tomatoes – Undrained
8 Ounces Cream Cheese
3/4 Cup Chopped Basil
1 Teaspoon Kosher Salt
1/2 Teaspoon White Pepper
Put all of the ingredients into a food processor or blender. Process until the mixture is super smooth. Pour the mixture into a sock pot and heat over a low heat for 20 minutes. Stir occasionally. Remove from the heat and transfer to bowls. Garnish with small basil leaves. Serves 4
Beef & Broccoli
This stir fry will be a big hit and your crew will go back for seconds or thrids. The sauce is flavorful and is a good balance between sweet and salty. Feel free to change up the vegetables if you want. Green beans, snow peas or spinach would work well in this dish.
INGREDIENTS
1/4 Cup Soy Sauce
1 Tablespoon Cornstarch
1 Tablespoon Hoisin Sauce
12 Ounce boneless Steak Cut Into Thin Strips
5 Tablespoons Dark Sesame Oil
2 Cups Broccoli Florets
1 Cup Sliced Red Onion
1 Cup Chopped Carrot
1/2 Cup Water
1/3 Cup Sliced Green Onions
Rice or Noodles (Optional)
In a medium size bowl combine the soy sauce, cornstarch and hoisin sauce. Add the sliced steak to the soy sauce mixture. Toss to coat the steak. Heat a large skillet or wok over a high heat. Add the oil to the pan and make sure the oil hits all parts of the pan. Remove the steak from the marinade and place the steak into the pan. Don’t throw away the marinade. Just set it aside for a moment. Cook the steak for 2 minutes. Stir occasionally. Remove the steak from the pan and place into a bowl. Set aside. Add the broccoli, onions, carrots and water. Cook for 4 minutes. You will want the broccoli to be crisp, but tender. Add the reserved marinade to the pan and bring to a boil. Cook for 1 minute. Add the steak back to the pan and cook for 1 more minute. Stir frequently. Remove from the heat and transfer to a serving platter. Sprinkle with green onions. Serve over either rice or noodles. Serves 4
Cacio e Pepe
Roman food certainly is comfort food and this pasta dish, made with pasta, cheese & black pepper, is the mac & cheese of Rome. Cacio e Pepe is Italian for cheese and pepper. The ingredients are very simple and are either made with spaghetti, tonnarelli or vermicelli. I like to make mine with good old reliable spaghetti.
INGREDIENTS
4 Tablespoons Kosher Salt
1/4 Cup Coarsely Ground Black Pepper
1/2 Cup Toasted Sesame Seeds
4 Tablespoons Olive Oil
8 Tablespoons Unsalted Butter
1 Pound Dried Spaghetti
3/4 Cup Pasta Water
1 Cup Freshly Grated Pecorino Romano
Fill a large size pot with 8 quarts of water and 4 tablespoons kosher salt. Bring to a boil and add the spaghetti. Cook until al dente. Drain and reserve 1 cup of the pasta water. While the spaghetti is cooking you will need to toast the sesame seeds. Take an extra large sauté pan and turn the heat to medium high. You will not need to add oil. Just pour the dry sesame seeds into the heated sauté pan and toast for 1 minute. Stir constantly and make sure not to burn the sesame seeds. Remove the sesame seeds from the heat and place in a bowl. Set aside. Add the pepper to the same pan and toast for 1 minute and continue to stir. The pepper should be nice and fragrant. Add the olive oil and butter to the toasted pepper and cook until the butter has melted. Remove from the heat. Add 3/4 cup of the pasta water (this is the water that the spaghetti cooked in) to the pepper mixture. Add the toasted sesame seeds and then add the pasta. Stir and toss over a medium heat. You will want the past to be well coated. Stir in the grated Pecorino Romano cheese. If you need more pasta water to loosen the sauce then add a bit more of the pasta water. Toss once again and then transfer to a serving bowl. Serve immediately. Serves 6
Baked Scallops
INGREDIENTS
4 Tablespoons Butter
2 Minced Garlic Cloves
3 Tablespoons White Wine
1/4 Cup Cracker Crumbs
1 1/2 Pounds Scallops
Preheat your oven to 450° F. In a small size saucepan melt the butter and add the minced garlic. Cook for 1 minute. In a shallow glass or ceramic baking dish place the scallops. Make sure you pat them dry with a paper towel. Pour the melted butter and garlic mixture over the top of the scallops. Sprinkle with the white wine and then top with the cracker crumbs. Place in the oven for 8 minutes until the scallops are firm and opaque in color. You don’t want to overcook them however. Remove from the oven and let cool for a minute before serving. Serves 4
Butternut Squash Soup
This soup is the PERFECT fall soup. Enough said!
INGREDIENTS
1 Cup Chopped Onions
3 Tablespoons Olive Oil
1 Tablespoon Curry Powder
4 Cups Low Sodium Chicken Broth or Vegetable Broth
2 Pounds Peeled, Seeded & Cubed Butternut Squash
1 Teaspoon Kosher Salt
1 Cup Half & Half
In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft. Stir in the curry powder and cook for 1 minute. Add the chicken broth (or vegetable broth), butternut squash and the kosher salt. Bring to a boil and then reduce the heat. Simmer for 20 minutes. Ladle in the squash and the liquid into either a food processor or a blender. Pulse until the mixture is a nice puree. Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes. Add the half and half and cook for another 5 minutes. Serve warm. Serves 8
