The Best Crab Cakes you may ever eat!

Happy New Year everyone ~  I'm wishing you all the best in 2013!

Did you celebrate away, or at home?
We never go out on New Year's Eve, preferring instead to celebrate at home, cozily in front of the fireplace... with a light dinner and a glass of bubbly.  :)


  From the images, I bet you can almost guess what celebratory dinner was served at my house on the last day of 2012.
Correct!! 
CRAB CAKES...

 Chef Robert Irvine's fabulous Crab Cakes. His simple recipe is my favorite.    No veggies to stretch the crab or mask the flavor of the  good, pure crab chunks, and very little binder. And they are a fabulous party food when formed into bite-sized portions.
Besides the crab, the list of ingredients is short:
Old Bay Seasoning, a little mayonnaise, Some Panko crumbs (only a quarter of a cup) white pepper fresh ginger juice (or ground ginger) tabasco 1 egg flour for dusting the cakes grape seed oil for shallow frying
Optional:  Juice of 1 lemon to squeeze over the finished crab cakes.
Beware if you do a search on the Food Network site for his crab cake recipe, there are two listed and one of them is incorrect. (It instructs to mix the grape seed oil into the mix of crab and seasonings.)
no, no, no!
This is the correct recipe.

You can use any crab that you prefer, but my favorite is...


Dungeness, our meaty, local & fresh Pacific Crab.

Time I served them with lemon wedges and the following simple sauce: (It's not heavy at all so it doesn't compete with the richness of the crab meat.) 


You can serve them plain without a sauce, but I love to contrast the delicately crisp crust of the cakes with something saucy.   So I made up this accompaniment on the fly:
It's simply roasted sweet red peppers from the jar pulsed in  the food processor with a touch of vinegar (I used Sherry vinegar, but any favorite vinegar will do), a splash of grape seed oil or olive oil, some sea salt, a pinch of sugar, and a couple of shakes of hot sauce (Tabasco® is what I used.)  All whirled in my small food processor until completely smooth; adjust seasonings to your taste, if the sauce is too thick add a few drops of water and continue processing. 
I also had some homemade fish taco sauce* left over in a  squeeze bottle, so I gave the cakes a finishing touch of that, yum!
*Fish taco sauce: Whisk equal parts mayonnaise (Best Foods/ Hellmann's) and plain, unflavored yogurt (Greek-style works really well in this sauce.)


And finally a sparse shower of sliced scallion tops.

The next time you make crab cakes, I hope you'll give Chef Irvine's recipe a try.  I don't think you'll be disappointed.
Thanks for stopping by today, friends!

Blessings ~ Mari xo

EeeYikes! December seems more fleeting than usual . . .

... this year.
For some reason the month of December seems so fleeting this year,  more so than us usual.  Does it seem that way to you, too?
Here, blogging and most internet activities have taken a back seat to 'real' life;  keeping up with the critters, the regular household chores, getting ready for Christmas, yummy meals, some minor sprucing up for the kitchen,  as purging the kitchen cupboards of bake and cookware I seldom use. Donations from the closet and attic plus there are a few crafty things going on,  and most importantly keeping the wood stove fire stoked.  I love the cozy wood stove! Here are a few things I captured to share with you ~

I'm normally not a big breakfast eater, but I love winter breakfasts. :)


with cheerful flowers for the table to brighten a gray day.

A steaming cup of fragrant tea and a little bowl of hot oats  (a little undercooked, just the way I like them.) Not gluey and sticky. No.
 Served with brown sugar, cinnamon, berries and half & half (with a small pat of butter buried smack in the middle of the bowl, rising to the surface as it melts) ~ Just the way mama always made it for us. Yum.


And to warm the dark, cold evening ~
An (improvised version) of Shrimp and Halibut Chowder  with Bacon and Thyme from 'Fine Cooking'. Their version is made with haddock or cod, and clams.
I swapped shrimp for the canned clams, halibut for the cod, omitted the jalapeño and used chicken broth for the clam juice,  (no clam juice on hand, but it came out great.)   So comforting on a rainy evening, like a warm hug from the inside out.



In the past couple of weeks there was time to celebrate a birthday...



To make the celebration complete I made a cute little birthday cake.
After looking at 'Google Images' for cake inspiration, It felt like coming home ~Google led me back to a favorite blog:  Once more I fell in love with Alicia's ideas* and her take on cakes ~  It's just what I was looking for. 
Perfect, down to the tall picks (super easy to make ~  glue scraps of fabric, trim, and/or ribbon to the top of  long,  thick, bamboo food skewers.)  A few fresh flowers and greens to add color. The finishing touch; hand-dipped beeswax birthday candles (Etsy.) I love Etsy! I wanted to make a small cake, this one is only six-inches in diameter (but waaay tall!)  A little too tall.   We ended up serving it as one would a tiered wedding cake ~  deconstructed layer by layer.
Lesson learned :) next time I will fill the batter in the pans a little less than 2/3rds full. It did make a dramatic presentation though. ;)  And it was soo scrumptious.
As Alicia suggested you can use this 6 x 3 Inch Round Cake Pan.  If you use the single tall pan, horizontally split the baked cake into  halves or thirds and frost between layers.
I have also used 3 of these:
Round Cake Pan, 6 Inch x 2 Inch 
Which work particularly well; I'm more comfortable with them, especially if you don't like to deal with splitting the one cake. (And as noted, fill them a little less than 2/3rd's full of batter.) These also bake more evenly, imo.
Since most cake recipes make more batter than you will need for a 6-inch layer cake, place a few cupcake liners into your  cupcake pans and bake off after your cake has baked.  Who doesn't like cupcakes??!

*Are you familiar with Alicia's delightful blog and incredible creativity? She is an absolute treasure and she offers such fantastic inspiration,  and is a talented writer as well.
Simply an amazing human being, and now she and her hubby Andy are new parents! Lucky, lucky little Amelia!!



Back to the cake... I used my tried and true chocolate cake recipe from Hershey's  (but I have forever subbed melted, cooled butter for the vegetable oil.)
Alicia's youngest sister is an honest-to-goodness pastry chef,  and recommended THIS- 100% Cacao - Extra Brute  cocoa powder.
Ohmyheavens!    Product of France, it is the richest, finest cocoa powder of all I've tasted.  Bar none. Get yourself some.



For the frosting?    An old-fashioned frosting recipe my mom would make,  I believe it was particularly popular during WWII, (just a wee bit before my time.) A time when food rationing required homemakers to make adjustments.   As much as I loved mom's 7-minute frosting, I always liked this one the best;  it's like buttercream, but better. And with a surprising ingredient . . . flour.  If you didn't know it was there, you might never guess.   I think Joe mentioned you can make it with cornstarch, too.
It's known by several names; Heritage Frosting, Cooked Frosting, Flour Frosting, Thunder Cloud, Faux Buttercream, and others. It is so creamy and decadent, but doesn't have the greasy, synthetic taste that 'Buttercream' frosting does. 
This updated version of Heritage Frosting IS made from real butter  (not solid shortening as so-called 'Buttercream' we know today.) You must try it to taste the difference for yourself. 
 Hop on over to the following link to get the recipe and read more about it  here on Joe Pastry's blog.
Love his blog ~ if you ever have questions about baking, Joe is your man. Period.




And more comfort food for these cozy rainy/foggy/chilly days and nights~ 
My quickie take on Chicken with [Fresh Herbs and Black Pepper] Dumplings.  For this quick version I use boneless, skinless chicken breasts, cut into large chunks, seasoned with salt and black pepper, tossed in a little flour,  then quickly sautéed in a little oil. I only 'stew' the chicken for a few minutes.  I add the partially cooked chicken to the thickened chicken stock and vegetables  during the last few minutes (while the dumplings are cooking)  to keep the chicken breast pieces tender, juicy and flavorful.
This time I made the dumplings from a baking mix (like Bisquick®)  Mix milk and the mix, add herbs, fresh black pepper and stir. Cook them as usual; spoonfuls added to the hot chicken stew; 10 minutes with the cooking pot uncovered, then place the lid on the pan and cook for an additional 10 minutes. Perfectly light, tender and puffy dumplings. So good and easy.
Of course, you can make dumplings from scratch, or make your own  biscuit mix ahead of time, it keeps in the fridge for several weeks.  I don't do the rolled dumplings, but you could if you prefer.

And finally a little peek at one of the hooky gifts I'm finishing up for Christmas ...



Good old granny squares. :)    I love the primitive, simple repetition of granny squares, I can watch movies  or have a conversation while I make them without being distracted  by a more intricate pattern.
The request was for something bright and happy (and sturdy.)   I just have to finish 1 more row of squares, then the hooky crochet trim. I grabbed these colors from my stash; I'm not so sure about  the colors together, but I think the recipient will.  At least I hope so... and that's what counts.
Each granny is 6"x6", finished it will be about 5 feet square,  a generous throw size, or to fold at the end of the bed to keep  toes snuggy warm. :) 

Yes, December continues to fly by; but I'm not complaining at all ~  so much to be thankful for.
My heart goes out to all those displaced by Sandy,  and all of those away from home and loved ones for other reasons. Prayers to all.

xo ~mari

   

Pan Seared Salmon Filets with Highly Herbed Lemon-Olive 'Vinaigrette' on Orzo Shaped Pasta

When I devised this dish the dilemma arose as to what to name it.  The 'sauce' for the fish isn't a true vinaigrette ~ it's loaded with olives, and many more chopped herbs than a traditional vinaigrette.

But the flavors of a herb vinaigrette are all there ~ Lemon juice and zest, Dijon mustard (optional), olive oil, salt and pepper. With the addition of some slivered olives. (You might like to substitute your favorite wine vinegar for the lemon if you don't care for citrus.)

If you've followed my blog for a while you know that salmon appears on the menu often so I try to keep the flavors interesting with healthy additions that can be drizzled or spooned over the cooked fish for variety.

I used Kalamata olives but you could use another type if you prefer (or omit them altogether.)

The rice shaped pasta is just boiled until al dente and plated first, the salmon on top, then a generous serving of the vinaigrette ~ it serves dual purpose by dressing the orzo as well as the fish.

  

Fortunately most of the herbs in my garden (except the most tender) over-winter in this climate so they are available year round.  This time the mix was Italian Parsley, Thyme, Oregano ~ and snipped chives (which I forgot to include in the herb photos, oops.)

Simple sides ~ Pan Roasted Tomatoes on the Vine, and flash-blanched Pea Pods.

A really delicious, healthful dinner that comes together in practically no time ~ and it's good warm or at room temperature.

If you would like a printable copy of the recipe for the 'Vinaigrette' you can find it on Once Upon a Plate ~ The Recipes by clicking HERE.

Thank you for stopping by today, friends!  ~ Mari

Asian-style Pan Seared Salmon Filets with Peanuts and Lime

Because of its known health benefits, I try to serve salmon about once a week. In order to avoid repetition I switch out the method of preparation, and the seasonings.

This happens to be an easy and flavorful way of serving it ~ inspired by a couple of Asian-style recipes I've used in the past. 

I make my own thick teriyaki sauce as it only takes a few minutes to combine the ingredients and reduce them in a saucepan,but if you want to skip that step, use any commercial (thick) teriyaki sauce that you like. 

Look for the thick kind that is brushed on during the last few minutes of cooking, rather than the thin "marinade" type, as the latter won't produce the right results for this method.

You can cook the fish almost any way (broiled, baked, grilled, poached, or pan-seared like I did here) ~ Then just spoon the warm teriyaki sauce over, garnish with chopped, roasted & salted peanuts and serve lime slices or wedges on the side so each diner can add their own.

Incidentally, you can use nearly any fish instead of the salmon ~ it just happens to be one of my favorites.

Easy, peasy! If you would like a printable copy of my "Thin or Thick Homemade Teriyaki Sauce", you can find it HERE on the Once Upon a Plate Recipes site.

Thanks for stopping by today, friends!

Two Natural Pacific Northwest Treasures ~

Ann Thibeault Signature, hand-crafted Vancouver Island Big Leaf Maple serving and cutting boards, and Dungeness Crab.

Both are valued treasures of the Pacific Northwest.

The Dungeness crabs are common on the west coast and fairly easy to come by during crab season here.

However, the unique boards ~ each made with one single piece of hardwood Vancouver Island Big Leaf Maple are one-of-a-kind, and not common.

<<<<->>>>

My friend Ann authors one of my favorite blogs, Thibeault's Table. She and her husband Moe, are a very talented couple who reside in British Columbia, Canada.

Besides being an extraordinary cook, baker and photographer, she and her husband also handcraft beautiful one-of-a-kind Vancouver Big Leaf Maple boards. The sandwich boards above, are just one example of their fine work.

Along with sandwich boards, they also offer Baguette Boards, Cheese Boards, Presentation Boards as well as Butcher Blocks.

You must see them in the Gallery ~ And keep in mind, as lovely as the photos are, the boards are even more impressive in person.

These are no ordinary mass-produced boards; each one is skillfully finished, allowing the beautiful natural wood grain to reveal itself. These are not boards you will hide in a cabinet or cupboard ~ they are works of art!

The pieces are available at the finest gift, kitchenware and cookware shops in Vancouver, British Columbia. And recently The Wickaninnish Inn and Spa, (the world-class Tofino resort) decided to include one of Ann Thibeault's signature cheese boards in each of the gift baskets given to their holiday guests.

What lucky guests! ~ And what an honour for the Thibeault's, I'm sure.

The good news is, even if you can't get to Vancouver, BC immediately, you can purchase their boards via the web. Click below to browse the abundant selection at their on-line Gallery.

Learn more about the

'Ann Thibeault Signature Cutting and Serving Board Collection' at:

The Maple Cutting Board Gallery.

The boards can be shipped to Canada and to the U.S. as well.

If you are outside of these areas please inquire through the Gallery email (on the site), to see if other options are available.

~*~*~*~*~

Dungeness Crab (pronounced: DUN-ge-NESS)

Metacarcinus magister (formerly Cancer magister) named after a small town and the shallow bay inside of DungenessSpit on the Olympic Peninsula in Washington State. Dungeness crabs are harvested along other parts of the west coast as well.
As far a sustainability, SEAFOOD WATCH, has given Dungeness Crab a rating of "Best Choice".

Usually we enjoy our Dungeness as shown above (after being cleaned of the inedible parts*), then after being cracked everyone picks the crab meat themselves, (aka~ a "Crab Feed"). But there are so many other ways of serving this delectable crustacean . . . as crab cakes, in seafood crepes, seafood omelets, quiche, as a substitute for Canadian Bacon in Eggs Benedict, or a Crab Louis, etc.
This is yet one more way ~ a simple but very tasty sandwich.

A (now long gone), small local restaurant chain in my hometown of Palo Alto, California would serve these beauties up every Friday during Dungeness Crab season in the SF Bay area. A sublime treat!
After many years, the little chain sold a couple of their restaurants and several years later, eventually closed their doors for good. BAH!
What were we to do?!
Well, make our own at home, of course. You don't need a "recipe" ~ here's how you do it~
All it takes is a good quality French Roll, split lengthwise. I used a baguette this time... Preheat the oven to 350*F.
In a bowl mix the crabmeat with a generous amount of GOOD quality (non-sweet) mayonnaise; Best Foods/Hellmann's for example. A little squeeze of lemon and a few shakes of traditional Red Tabasco (TM) sauce. Mix that up and slather on the bread, being as generous with the crab meat mix as you like.
Place the sandwich halves on a shallow baking sheet (helps with clean-up if you line with parchment, or foil) Sprinkle generously with grated cheddar cheese. Place in the oven until the crab is hot, and the cheese is melted and bubbly. Remove from the oven and sprinkle with a little Cayenne pepper before serving ~ and offer more Tabasco (TM)Be careful! They will be uber HOT right from the oven.
Note: I like the rolls a little crispy, so I place them in the oven for a few minutes after splitting them (before the crab goes on them), then continue the recipe from that point.
Tip: To serve as 'two-bite' size appetizers ~ cut the baguette into 1/4 to 1/2-inch slices (vertically), toast under the broiler on one side. Then spread the crab mix on the un-toasted side, place pieces on a shallow baking pan and continue with the recipe. It will only take a couple of moments for them to be hot and bubbly.
*You can easily clean the crabs yourself, or ask your fish monger or fish-counter person to do it for you, usually this is a complimentary service.

Thanks for stopping by today, and thank you for any thoughts you'd like to share.