TALKING FRESH

Homegrown Tomato and Cucumber and Artisan-Bread Panzanella -- The Lancaster Sunday News

August 8, 2010

See the recipe and read the column at:  http://lancasteronline.com/article/local/273588_Revel-in-tomato-garden-s-bounty.html

Fresh Peach Parfait and Breakfast Smoothie -- The Lancaster Sunday News

July 25, 2010

Read the entire column at:  http://lancasteronline.com/article/local/268519_Peaches-for-breakfast---two-options-for-a-sweet-start.html

CHICKEN, ENDIVE, AND BLUEBERRY SALAD WITH TOASTED PECANS -- The Lancaster Sunday News

July 11, 2010

Read the entire column at:   http://lancasteronline.com/article/local/264445_Celebrate-delicious--nutritious-blue-orbs.html

Zucchini-Parmesan Risotto with Tomato Compote -- The Lancaster Sunday News

 

June 27, 2010

Read the entire column at :  http://lancasteronline.com/article/local/261480_A-more-adult-effort-required--but-grown-up-mac-and-cheese-is-worth-it.html

Grilled Pork Tenderloin with Rhubarb Chutney -- The Lancaster Sunday News

June 13, 2010

Read the entire column at :  http://lancasteronline.com/article/local/258736_Stalking-good-taste--Rhubarb-makes-tasty-chutney.html

Sauteed Spinach Milanese -- The Lancaster Sunday News

May 30, 2010

Read the entire column at:  http://lancasteronline.com/article/local/256779_-Crustless-pizza--tempts-kids-into-eating-veggies.html

 

Strawberry-Cornmeal Almond Shortcakes -- The Lancaster Sunday News

May 16, 2010

Read the entire column at:  http://lancasteronline.com/article/local/254871_Classic-strawberry-dessert-gets-a-fresh--tasty-twist.html

 

Asian-Style Duck Sauce

Have you ever tried to make your own duck sauce?  Tired of those nasty little plastic packets you get at the take-out restaurant?  Here's a quick, easy solution:  make your own.  It'll keep a while in the fridge, and I love making my own condiments.  They're so easy, and sooooo much better than the stuff you get at the store.

Try this duck sauce recipe.  You'll never go back...

Ingredients

• 5 cups coarsely chopped mixed fruit (apples, plums, apricots, and pears)
• 1 cup water
• 3/4 cup apple juice
• 2 teaspoons dark soy sauce
• 1 tablespoon apricot preserves
• 1/2 cup packed light brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard

Directions

1. Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
2. Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

Sting-Ray's Crabmeat Imperial

Cape Charles is a lovely little Chesapeake bayside seaport just a peace down the DelMarVa peninsula on Route 13 from Chincoteague, where we spend time whenever we have time to spend.  Sting-Ray's restaurant sits in an unlikely building on the northbound side of Route 13 about a mile south of SR184.  It looks like a souvenier joint and gas station, which it is.  But it is also a terrific pottery store, and the restaurant inside has been written up in all the southern-living-type magazines.  It is a true find. But since you're likely not to get there any time soon, I thought I'd give you a little taste of heaven from this heavenly little surprise.  And thanks to my friends Lisa and Tony for reminding me just how wonderful this little dish can be.  Lisa, you make it this way, and I guarantee you Tony will love it.  And Tony, if you don't love it, you need your taste buds examined.

The World's Best Crab Imperial

Ingredients:

8 tbsp. unsalted butter, melted (one stick)
3 tbsp. flour
2 cups heavy cream
1 lb. jumbo lump crabmeat, picked over for shell pieces
1 cup panko bread crumbs (don't settle for just any   bread crumbs. It makes a difference!)
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped yellow onion
1/4 cup finely chopped parsley
2 tbsp. sherry
2 tbsp. fresh lemon juice
1 1/2 tsp. worcestershire
1 tsp. paprika
1 tsp. dry mustard powder
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Heat oven to 400°.  Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.

2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.

Bea's Cole Slaw

The best cole slaw I've ever eaten was my mother's.  She kept it simple, and extremely dry--in fact, she'd generally serve it as a dry salad with the dressing on the side.  One thing I can't stand is cole slaw dripping in dressing so that when you finish your serving there's a puddle of dressing left on the plate.  That's why I hardly ever order cole slaw out.  There's only two place I know that make slaw as good--my wife's and Joe's Stone Crab in Miami Beach.  The thing is, I tend to make it drier than anyone I know, because I like it dressed like a salad.  If you haven't tried cole slaw that way, do so.  Make it like this:

1/2 head  white cabbage, sliced thin

1/4 head red cabbage, sliced thin

1 small yellow onion, grated

2 medium carrots, grated

1/4 cup fresh chopped parsley

1 cup low-fat mayonnaise (not Miracle Whip)

2 tablespoons white sugar (then adjust to taste)

2 tablespoons cider vinegar (then adjust to taste

1/4 teaspoon dry mustard

1 teaspoon celery seed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toss all the produce ingredients together in a large bowl.  Mix the remaining ingredients to make up the sauce and adjust the sugar and vinegar to your personal preference.

Serve the cole slaw dry in a salad bowl, and the dressing on the side with a ladle (or, if you must, mix the dressing with the produce and toss well.  Just don't use too much dressing.  This cole slaw recipe is meant to be served on the dry side.