How to Make Foolproof Tarte Tatin

Foolproof Tarte Tatin

INGREDIENTS

• 6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
• 6 tablespoons/80 grams salted butter, very soft
• ⅔ cup/135 grams granulated or light brown sugar
• 1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)

PREPARATION

1. At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)
2. When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
3. Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
4. On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
5. Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
6. Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
7. Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

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How to make Spicy & Tasty Pasta With Fried Lemons and Chile Flakes

Spicy & Tasty Pasta With Fried Lemons and Chile Flakes

INGREDIENTS

• 4 lemons
• 1 pound linguine or spaghetti
• 4 tablespoons extra-virgin olive oil, more for drizzling
• 1 teaspoon kosher salt, more as needed
•  Pinch of sugar
• 3 tablespoons unsalted butter
• ¾ teaspoon chile flakes, more to taste
• ⅔ cup Parmigiano-Reggiano cheese, more to taste
•  Black pepper, as needed
• ½ cup celery leaves, coarsely chopped (optional)
• ⅓ cup parsley, coarsely chopped (optional)
•  Flaky sea salt, for garnish

PREPARATION

1. Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
2. In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
3. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
4. Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
5. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

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How to Make Tasty Mustard-Shallot Vinaigrette

How to Make Tasty Mustard-Shallot Vinaigrette

INGREDIENTS

• 1 shallot, minced
• 2 tablespoons white wine vinegar
• 2 heaping teaspoons Dijon mustard
• ¼ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 cup extra-virgin olive oil, more to taste

PREPARATION

1. In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
2. Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
3. Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

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Special Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

How to Cook Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

Ingredients:

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.

Divide into 8 equal portions, and form into patties. Refrigerate for 10 minutes.

While the crab cakes are chilling, prepare the tartar sauce by stirring together all the ingredients in a medium bowl. In a non-stick or cast iron skillet, heat 3 tablespoons oil over medium heat. Dredge the crab cakes in the remaining 1/2 cup of panko.

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Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

MAY 25, 2015 BY BILL 6 COMMENTS

Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8 crab cakes

Ingredients

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. Divide into 8 equal portions, and form into patties. Refrigerate for 10 minutes.

While the crab cakes are chilling, prepare the tartar sauce by stirring together all the ingredients in a medium bowl. In a non-stick or cast iron skillet, heat 3 tablespoons oil over medium heat. Dredge the crab cakes in the remaining 1/2 cup of panko and fry until golden brown, 3-4 minutes per side. Serve with tartar sauce and lime wedges.

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How to Cook Crab Rangoon Dip

 Crab Rangoon Dip

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
• 8 ounces cream cheese, at room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 12 ounces lump crab meat
• 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 3 green onions, thinly sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha, optional
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat oven to 350 degrees F.
• Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
• Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
• In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
• Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
• Place into oven and bake until bubbly and golden, about 20-25 minutes.
• Serve immediately with won ton wrappers.

Yield 8 servings

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How to Cook Cheesy Avocado Crab Stuffed Piquillo Pepper (Appetizer)

 Cheesy Avocado Crab Stuffed Piquillo Pepper

• prep time: 15 MINUTES
• cook time: 20 MINUTES
• total time: 35 MINUTES

yields: 6-8 AS AN APPETIZER

Ingredients

• Sriracha Aioli
• 1 egg yolk
• 1 tablespoon apple cider vinegar
• juice of 1 lemon
• 1 teaspoon smoked paprika
• 1/2 cup olive oil
• 1 tablespoon sriracha, or more to taste
• salt and pepper, to taste
• Peppers
• 1 ripe avocado, peeled + pitted, chopped
• 3 tablespoons mascarpone cheese (or cream cheese)
• 2 teaspoons dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons fresh cilantro, chopped
• 2 green onions, chopped
• 8 ounces lump crab meat
• 1/4 cup manchego cheese, shredded
• 8 ounces blue cheese, crumbled (may sub goat cheese, mozzarella or your favorite cheese)
• salt and pepper, to taste
• 1 (16 ounce) jar grilled Piquillo Peppers, drained
• 1 loaf ciabatta bread, slice into thick slices
• olive oil, for cooking

Instructions

!Sriracha Aioli

Place the egg yolk in a large mixing bowl. Add the apple cider vinegar and lemon juice. Whisk vigorously until creamy and pale for about 2 minutes. Next add the smoked paprika and a pinch of salt, whisking vigorously for another minute. The mixture should be starting to thicken. Now, slowly begin to add the olive oil to the mixture, adding 1 tablespoon at a time, while continuously whisking fast to incorporate the oil. Next whisk in the sriracha, and then the salt and pepper to taste. The aioli will be thick and creamy in texture. Store in the fridge until ready to use.

!Peppers

Preheat the oven to 375 degrees F.

In a bowl add the diced avocado, mascarpone cheese, dijon mustard, lemon juice, cilantro, green onions, crab meat, machego cheese and about 2 ounces of crumbled blue cheese. Mash everything together with a spoon and season lightly with salt and pepper.

Grab your piquillo peppers, and begin stuffing about 1-2 tablespoons of the filling in each pepper. Place the stuffed peppers on a lightly greased baking sheet. Once all the peppers have been filled, place them in the oven and bake for 15-20 minutes or until the cheese is oozing out.

Remove the peppers from the oven and turn the oven to broil. Place the ciabatta on a greased baking sheet and drizzle with olive oil, salt and pepper. Place under the broiler for 1-2 minutes or until toasted (watch carefully). Remove and sprinkle each piece of toast with blue cheese. Place back in the oven for about 30 seconds. Remove from the oven.

Serve the peppers atop the ciabatta toast and drizzle with aioli. Enjoy warm!

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How to Cook Cheesy Avocado Crab Stuffed Piquillo Pepper

Cheesy Avocado Crab Stuffed Piquillo Pepper

 

I made us an appetizer!!

Ingredients

• Sriracha Aioli
• 1 egg yolk
• 1 tablespoon apple cider vinegar
• juice of 1 lemon
• 1 teaspoon smoked paprika
• 1/2 cup olive oil
• 1 tablespoon sriracha, or more to taste
• salt and pepper, to taste
• Peppers
• 1 ripe avocado, peeled + pitted, chopped
• 3 tablespoons mascarpone cheese (or cream cheese)
• 2 teaspoons dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons fresh cilantro, chopped
• 2 green onions, chopped
• 8 ounces lump crab meat
• 1/4 cup manchego cheese, shredded
• 8 ounces blue cheese, crumbled (may sub goat cheese, mozzarella or your favorite cheese)
• salt and pepper, to taste
• 1 (16 ounce) jar grilled Piquillo Peppers, drained
• 1 loaf ciabatta bread, slice into thick slices
• olive oil, for cooking

Instructions

!Sriracha Aioli

Place the egg yolk in a large mixing bowl. Add the apple cider vinegar and lemon juice. Whisk vigorously until creamy and pale for about 2 minutes. Next add the smoked paprika and a pinch of salt, whisking vigorously for another minute. The mixture should be starting to thicken. Now, slowly begin to add the olive oil to the mixture, adding 1 tablespoon at a time, while continuously whisking fast to incorporate the oil. Next whisk in the sriracha, and then the salt and pepper to taste. The aioli will be thick and creamy in texture. Store in the fridge until ready to use.

!Peppers

Preheat the oven to 375 degrees F.

In a bowl add the diced avocado, mascarpone cheese, dijon mustard, lemon juice, cilantro, green onions, crab meat, machego cheese and about 2 ounces of crumbled blue cheese. Mash everything together with a spoon and season lightly with salt and pepper.

Grab your piquillo peppers, and begin stuffing about 1-2 tablespoons of the filling in each pepper. Place the stuffed peppers on a lightly greased baking sheet. Once all the peppers have been filled, place them in the oven and bake for 15-20 minutes or until the cheese is oozing out.

Remove the peppers from the oven and turn the oven to broil. Place the ciabatta on a greased baking sheet and drizzle with olive oil, salt and pepper. Place under the broiler for 1-2 minutes or until toasted (watch carefully). Remove and sprinkle each piece of toast with blue cheese. Place back in the oven for about 30 seconds. Remove from the oven.

Serve the peppers atop the ciabatta toast and drizzle with aioli. Enjoy warm!

 

 

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How to Cook Crab Fried Rice

How to Cook Crab Fried Rice

 

Crab Fried Rice is a classic and much beloved Thai dish, characterized by its delicate flavors. The crab is really the star of the show here, so a light touch is used when it comes to soy sauce, fish sauce, and the shaoxing wine. The cilantro, scallion, and lime combo adds the perfect fresh flavor.
The first time I had this rice was at a Japanese restaurant in Philadelphia. My professor was paying for lunch for a group of students, which means, hey–SPRINGING for the $15 crab fried rice. At first I wasn’t really impressed by it. It was definitely good, but only later when I ate the leftovers with chili oil did I truly appreciate the flavors.
So, as we do with many dishes on this here blog, we definitely recommend liberal amounts of chili oil on the side. You need just enough so it’s spicy and zingy, but the crab remains, well…crabby. And well at the forefront.
Ingredients

• 3-4 tablespoons oil
• 2 tablespoons minced ginger
• 2 large cloves minced garlic
• 4 cups cooked white rice
• 1/4 teaspoon white pepper
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine, optional
• salt, to taste
• 2 eggs, beaten
• 1 cup cooked lump crab meat (half of a 16 oz. can)
• 2 scallions, chopped
• 1/4 cup cilantro, chopped
• Lime wedges

First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic.

When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice.
Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine. Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice.

Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly.

 When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted.

 Serve and finish with a squeeze of lime and your favorite chili oil!

 

Crab Fried Rice

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

• Yield: 4 servings

Ingredients

3-4 tablespoons oil

2 tablespoons minced ginger

2 large cloves minced garlic

4 cups cooked white rice

1/4 teaspoon white pepper

3 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon Shaoxing wine, optional

salt, to taste

2 eggs, beaten

1 cup cooked lump crab meat (half of a 16 oz. can)

2 scallions, chopped

1/4 cup cilantro, chopped

Lime wedges

First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.

Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.

Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.

Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.

Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!

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