Food & Recipes: March 2011 Archives

Tuesday March 29, 2011

Crabs cakes from the west coast

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Crabcakes Benedict with Hollandaise Sauce

In this upgraded version of eggs Benedict, poached eggs are served over crispy crab cakes instead of English muffins. Crab cakes are usually made with bread crumbs, but if you prefer a potato-based version, substitute the crumbs for one large baking potato, peeled, cooked and grated.

Crab Cakes:
1 lb (500 g) fresh, frozen or canned crabmeat
1-1/2 cups (375 mL) fresh bread crumbs (from good-quality white bread)
1 egg
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) Dijon mustard
Salt and freshly ground pepper
1 Tbsp. (15 mL) milk

flour, for dredging
canola oil, for cooking
8 eggs, poached
hollandaise sauce (below)

Crab Cakes: Drain crabmeat in a sieve and pick through to remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, egg, mayonnaise, mustard, and salt and pepper to taste. Form into 8 patties, adding the milk if needed to help the mixture hold together.

Place a small amount of flour in a shallow dish and season with salt and pepper. Dredge patties in flour. Set a large, heavy skillet over medium-high heat, add a drizzle of oil and cook patties until golden, about 5 minutes per side.

Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
Makes 8 servings.

Hollandaise Sauce: is a room-temperature sauce, since it's made with melted butter that would congeal if it was too cold and egg yolks that would scramble if they got too hot. Some recipes heat it gently in a double boiler, but the easiest method I find is to whiz 3 egg yolks and a tablespoon of half & half in a blender until it's foamy; then with the motor running drizzle in a cup of melted butter that has been heated until it's bubbling (you can do this in the microwave) but not browned. About halfway through, dribble in a tablespoon of lemon juice. The mixture will thicken to the consistency of slightly runny mayonnaise.

Categories: Columnists, Food & Recipes

Tuesday March 22, 2011

Cornish game hens

Julie van Rosendaal tells us all about Cornish game hens on this week's food and nutrition column.

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Categories: Columnists, Food & Recipes

Tuesday March 15, 2011

Nutritious breakfast on the go

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Quick Skillet Granola

adapted from the June 2001 issue of Gourmet

1 cup old-fashioned (large flake) oats

1/4 cup sesame seeds, and/or hemp seeds, and/or flax seeds

1 Tbsp. butter

2 Tbsp. honey or golden syrup (such as Roger's or Lyle's)

a shake of cinnamon

a pinch of salt (optional)

a handful of raisins or dried fruit (optional)

Put everything into a large, heavy skillet (cast iron is perfect) set over medium-high heat. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden. Set aside to cool and stir in raisins or dried fruit.

PB & J Whole Wheat Pop Tarts

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp. sugar
1/4 tsp. salt
1/4 cup cold butter, cut into bits

1/4 cup canola or mild olive oil
1/3 cup ice cold water

1 egg, lightly beaten

peanut butter and jam or other filling

Preheat the oven to 375˚F.

In a bowl or the bowl of a food processor, combine the flours, sugar and salt. Add the butter and oil and pulse a few times, until the mixture resembles coarse meal, or blend with a pastry cutter, wire whisk or fork until crumbly, with bits of butter no bigger than a pea. If you used a food processor, transfer the mixture to a bowl.

Add the water and stir just until the dough comes together. Gather into a ball and let rest for 10 minutes or so. On a lightly floured surface, roll the dough out about 1/8" thick. Cut into 2"x3" - 4"x5" rectangles and place on a baking sheet. Brush the edges with beaten egg.

Spoon some peanut butter and jam (or whatever filling you want to use) along the middle of the rectangle, and top with another pastry rectangle. Press down around the edges with the tines of a fork, brush the tops with beaten egg and poke each pop tart on top once or twice with a fork to allow steam to escape. Bake for 15-20 minutes, until golden. Makes 8-12 pop tarts.