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Posts Tagged ‘heavy cream’


After the crab cakes and spicy crab pasta, I wanted to make a version of crab imperial I saw on Saveur. I changed it quite a bit, and it really became more dip than main course. I will definitely be trying something like this again because it’s one of the few dips that doesn’t use sour cream or cream cheese, two things I hate. (I know, I’m weird) Surprisingly, this dip doesn’t have any cheese, but the bechamel sauce gives it a richness that might make you think it does.

Crab imperial Dip

1/2 pound crabmeat

2 tablespoons butter

1 tablespoon flour

3/4 cup heavy cream

1.5 teaspoons salt

1 teaspoon freshly ground pepper

1/2 cup panko breadcrumbs

1 teaspoon Worchestershire sauce

1/4 cup Sherry

1 tablespoon paprika

1 teaspoon cayenne pepper

Juice of half a lemon

1 shallot, minced

1/4 cup finely chopped eggplant

2 garlic cloves, minced

1 tablespoon minced thyme

In a little olive oil, saute the shallot, garlic, and eggplant until it becomes soft, about 6-8 minutes. Stir in thyme and remove from heat.

Meanwhile, in a sauce pan, combine the flour and butter and let cook until it browns a little and becomes the consistency of wet sand. Whisk in the heavy cream and season with salt and pepper. Allow to thicken, about 2 minutes. Remove from heat and add the crab, Sherry, Worchestershire, half the panko, paprika, cayenne, and sauteed vegetables. Stir to combine. Add the lemon at the last second and pour into baking dish. Top with the panko and drizzle with olive oil. Bake at 400 for about 20 minutes or until browned on top. Let cool a little before eating.

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I’m a huge fan of crab in any form, but crab cakes are always classic. I came across this method for making mini ones and I wanted to try it out. I have to say, it’s cute for a party and a much easier way to do bite-size crab cakes but I think next time I’ll be making them the usual way– in a pan. The texture on the top and bottom comes out a little differently, and part of what I like most about crab cakes is the crunchy outer layer. Either way though, these were still pretty delicious. Stay tuned for some more crab recipes, we still have some in the fridge!

Baked Mini Crab Cakes

1/2 pound picked crab meat

1 cup panko

1 cup parmesan

2 tablespoons mayo or yogurt

1 tablespoon heavy cream

1 egg

1 tablespoon Worchestershire sauce

1 tablespoon Sriracha or other hot sauce

1/2 onion, minced

2 garlic cloves, minced

1 tablespoon thyme

2 tablespoons paprika

1 tablespoon chopped parsley

salt and pepper

Saute the onion and garlic in a little olive oil until it gets translucent and softened. Add the thyme and remove from the heat. Allow to cool and remove to a bowl.

Add the egg, crab, Worchestershire, Sriracha, parsley, paprika, mayo, heavy cream, and half the parmesan and panko. Stir together lightly and don’t over mix. In a small bowl, combine the remaining parmesan and panko and drizzle it with a tablespoon or two of olive oil.

Spray a mini muffin tin with oil and spoon a little of the panko mixture into each cup. Spoon in some of the crab mixture and top with a little more of the panko. Press down a bit with your hand. Bake at 375 degrees for about 20 minutes or until they start to brown on top. Let cool for a few minutes in the pan and then gently remove with a fork.

I like to serve with some mango relish. I chop up some mango and mix with my own homemade salsa (shallot, chipotle in adobo, roasted garlic, olive oil, lime juice blended up).

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I’ve never been all that excited by biscuits. I think it’s because most of the time, they turn out dry and somewhat tasteless if you get them at diners or restaurants. And don’t even get me started on the fast food version. But, now that I know how good these are, I’ll be stocking my freezer with loads of them. They bake up straight from the freezer and they are so light and flaky that they’re actually best all on their own. But that didn’t stop me from trying a fried egg sandwich with pancetta and cheddar.

Oh, and I should mention that once again this recipe came from the Flour Bakery cookbook. Still working my way through it and enjoying everything.

Sage Biscuits

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 stick cold butter, cut into pieces

1/2 cup cold buttermilk

1/2 cup cold heavy cream

1 cold egg

1 tablespoon chopped sage

1 tablespoon chopped scallions

Combine the flour, baking powder, baking soda, and salt in a large bowl. Scatter the butter pieces in and squeeze between your fingers so that they come together with the dry ingredients. Don’t over mix, you don’t want it to warm up either. The butter should still be in pea-sized pieces.

In another bowl or measuring cup, combine the buttermilk, cream, egg, sage, and scallion together. Pour the wet ingredients into the dry ingredients while  mixing with a handmixer, just until it comes together.

Gather the dough together and roll around in the bowl to pick up any loose flour. Pour out onto a floured surface and pat into a 1″ thickness. Cut out with a 3″ round cutter. Bring together the scraps until you’ve used all the dough. This should make 8 biscuits. If you want to freeze them, wrap them individually in plastic wrap now.

Bake at 350 degrees for 40 minutes or 45 minutes if they were frozen.

I love a fried egg sandwich with pancetta, but you can definitely substitute your favorite bacon. I also am partial to cheddar or asiago, but use whatever cheese you like best as well.

Fried Egg Sandwich

1 biscuit

1 egg

2 pieces pancetta or bacon

handful of arugula

2 basil leaves

a couple slices of cheese or some grated cheese to taste

Fry up the bacon or pancetta in a frying pan until crispy. Remove to a paper towel. Cook the egg in the rendered bacon fat and season with salt and pepper. I don’t usually flip my eggs because I like them runny, but I do baste them with the extra oil/fat in the pan. Layer the cheese, pancetta, and arugula on the bottom and place the egg on top of the cheese so it starts to melt. Top with a couple basil leaves and the top of your biscuit and dig in!

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Tiramisu has been one of my favorite desserts for…well…about as long as I can remember. My favorite is at a restaurant on the upper west side called Celeste. This is more of a traditional tiramisu, but I’m still working on their secret….I think some chocolate chips is part of it, but I’m not sure what else….stay tuned…For now, here’s a really yummy, traditional version.

Tiramisu

3 eggs, separated and at room temperature

1 pinch salt

3/4 cup sugar

8 ounces mascarpone

1/2 cup cold heavy cream

1 1/2 cups strong freshly brewed coffee

3 tablespoons marsala

22 savoiardi (Italian ladyfingers)

1 teaspoon cocoa powder or 1 tablespoon shaved semisweet chocolate

Combine the coffee and marsala in a dish. Beat the egg whites and salt to stiff peaks. Beat the heavy cream to soft peaks with cleaned beaters. Beat egg yolks and sugar together until thick. Add in mascarpone and combine. Slowly fold in the whipped cream and then the egg whites until just combined.

Dip the savoiardi one at a time in the coffee mixture for 1 second on each side. They soak up liquid quickly and you don’t want them to fall apart or make the tiramisu too soggy. Fill the bottom of a dish with half the savoiardi. Spread half the cream mixture over the savoiardi. Add another layer of the savoiardi and the rest of the cream mixture. Dust the cocoa powder on top and refrigerate for at least 4 hours.

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