cheese, grated
EQUIPMENT
6 individual ovenproof crocks
In a large, heavy saucepan, heat the butter and oil over medium-high heat. Add the onions and cook for 10 to 12 minutes until they are softened and beginning to brown. Add the garlic, sugar, and thyme, and continue cooking over medium heat for 30 to 35 minutes until the onions are well browned, stirring frequently. Add the flour as a thickener. Pour in the white wine to deglaze the pan. Add the broth, brandy, if you desire, and salt and pepper to taste. Bring to a gentle boil, reduce the heat, and then simmer for 25 minutes.
Turn on the broiler in the oven. Smash the garlic clove and rub on the inside of each of the oven-safe crocks. Spoon the soup into the crocks. Lay a slice of toasted bread on the surface of each bowl of soup, then sprinkle 2 ounces of grated cheese on top of each slice. Melt and brown the cheese under the broiler. Serve immediately.
Maryland Crab Cakes with Mango Salsa
MAKES 4 CRAB CAKES
FOR THE MANGO SALSA
1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives (save 8 strands or so for plating)
Juice of 1 lemon
1½ teaspoon honey
1 teaspoon rice wine vinegar Salt and pepper to taste
FOR THE CRAB CAKES
2 teaspoons whole-grain Dijon mustard
2 teaspoons Old Bay seasoning
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 egg yolks
Juice of 1 lemon
1 cup mayonnaise
Salt and pepper
1 pound jumbo lump crabmeat
1 cup fresh bread crumbs (no crust)
Canola oil, for browning
4 lemon wedges
Attention crab cake aficionados! You can make your own, and they will be as good or better than those youâve eaten in your search for the perfect crab cake. The finish on this mango salsa is a treat for your taste buds.
In a mixing bowl, combine all the salsa ingredients and let the salsa sit in the refrigerator to chill.
Preheat the oven to 325 degrees.
In a bowl, mix together all the crab cake ingredients except the crabmeat and bread crumbs, then add the crabmeat and the crumbs. Try not to break down the lump crabmeat; leave it in chunks. Form the crab mixture into 3½- to 4-ounce cakes. Place a sauté pan on the stove to get hot and pour 2 to 3 ounces canola oil in the pan. Place the crab cakes into the pan; brown on both sides, turning carefully. Transfer the crab cakes to a cookie sheet and place in the preheated oven. Bake for 8 to 10 minutes.
PRESENTATION
Place a crab cake in the center of each plate. Top with a lemon wedge. The mango salsa should be spooned to one side of the plate, with two strands of whole chives on the other side.
Lemon Meringue Pie SERVES 6
FOR THE PIECRUST
1 cup flour
½ teaspoon salt
1 / 3 cup (5 1 / 3 tablespoons) cold shortening, cut into pieces
2 tablespoons ice water (have a glass of ice water handy)
FOR THE PIE FILLING
Grated zest and juice of 1 large lemon
1 cup plus 1 tablespoon cold water
½ cup plus 6 tablespoons sugar
2 tablespoons unsalted butter
3 tablespoons cornstarch
3 eggs, separated
1 / 8 teaspoon salt
1 / 8 teaspoon cream of tartar
To make the crust, sift the flour and salt into a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, spoon in just enough ice water to bind the dough. Gather the dough into a ball.
On a lightly floured surface, roll out the dough about 1 / 8 inch thick. Transfer to a 9-inch pie pan and trim the edge to leave a ½-inch overhang.
Fold the overhang under and crimp the edge. Refrigerate the pie shell for at least 20 minutes.
Preheat the oven to 400 degrees.
Prick the dough all over with a fork to prevent bubbling up of the empty crust. Line with crumpled wax paper and fill with pie weights or dried beans (referred to as âblind bakingâ). Bake for 12 minutes. Remove the paper andweights or beans, and continue baking until golden, 6 to 8 minutes more, to dry
EQUIPMENT
6 individual ovenproof crocks
In a large, heavy saucepan, heat the butter and oil over medium-high heat. Add the onions and cook for 10 to 12 minutes until they are softened and beginning to brown. Add the garlic, sugar, and thyme, and continue cooking over medium heat for 30 to 35 minutes until the onions are well browned, stirring frequently. Add the flour as a thickener. Pour in the white wine to deglaze the pan. Add the broth, brandy, if you desire, and salt and pepper to taste. Bring to a gentle boil, reduce the heat, and then simmer for 25 minutes.
Turn on the broiler in the oven. Smash the garlic clove and rub on the inside of each of the oven-safe crocks. Spoon the soup into the crocks. Lay a slice of toasted bread on the surface of each bowl of soup, then sprinkle 2 ounces of grated cheese on top of each slice. Melt and brown the cheese under the broiler. Serve immediately.
Maryland Crab Cakes with Mango Salsa
MAKES 4 CRAB CAKES
FOR THE MANGO SALSA
1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives (save 8 strands or so for plating)
Juice of 1 lemon
1½ teaspoon honey
1 teaspoon rice wine vinegar Salt and pepper to taste
FOR THE CRAB CAKES
2 teaspoons whole-grain Dijon mustard
2 teaspoons Old Bay seasoning
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 egg yolks
Juice of 1 lemon
1 cup mayonnaise
Salt and pepper
1 pound jumbo lump crabmeat
1 cup fresh bread crumbs (no crust)
Canola oil, for browning
4 lemon wedges
Attention crab cake aficionados! You can make your own, and they will be as good or better than those youâve eaten in your search for the perfect crab cake. The finish on this mango salsa is a treat for your taste buds.
In a mixing bowl, combine all the salsa ingredients and let the salsa sit in the refrigerator to chill.
Preheat the oven to 325 degrees.
In a bowl, mix together all the crab cake ingredients except the crabmeat and bread crumbs, then add the crabmeat and the crumbs. Try not to break down the lump crabmeat; leave it in chunks. Form the crab mixture into 3½- to 4-ounce cakes. Place a sauté pan on the stove to get hot and pour 2 to 3 ounces canola oil in the pan. Place the crab cakes into the pan; brown on both sides, turning carefully. Transfer the crab cakes to a cookie sheet and place in the preheated oven. Bake for 8 to 10 minutes.
PRESENTATION
Place a crab cake in the center of each plate. Top with a lemon wedge. The mango salsa should be spooned to one side of the plate, with two strands of whole chives on the other side.
Lemon Meringue Pie SERVES 6
FOR THE PIECRUST
1 cup flour
½ teaspoon salt
1 / 3 cup (5 1 / 3 tablespoons) cold shortening, cut into pieces
2 tablespoons ice water (have a glass of ice water handy)
FOR THE PIE FILLING
Grated zest and juice of 1 large lemon
1 cup plus 1 tablespoon cold water
½ cup plus 6 tablespoons sugar
2 tablespoons unsalted butter
3 tablespoons cornstarch
3 eggs, separated
1 / 8 teaspoon salt
1 / 8 teaspoon cream of tartar
To make the crust, sift the flour and salt into a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, spoon in just enough ice water to bind the dough. Gather the dough into a ball.
On a lightly floured surface, roll out the dough about 1 / 8 inch thick. Transfer to a 9-inch pie pan and trim the edge to leave a ½-inch overhang.
Fold the overhang under and crimp the edge. Refrigerate the pie shell for at least 20 minutes.
Preheat the oven to 400 degrees.
Prick the dough all over with a fork to prevent bubbling up of the empty crust. Line with crumpled wax paper and fill with pie weights or dried beans (referred to as âblind bakingâ). Bake for 12 minutes. Remove the paper andweights or beans, and continue baking until golden, 6 to 8 minutes more, to dry
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