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Recipes
Delmarva Crab Cakes with Cucumber Tartar Sauce
By Christopher
A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab
- Cucumber Tartar Sauce:
- 1 cup 1/8-inch cubes peeled and seeded cucumber
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 1 scallion, white and green parts, finely chopped
- 2 tablespoons nonpareil capers, rinsed
- 1 teaspoon anchovy paste
- Crab Cakes:
- 1/2 cup plus 1/3 cup dried bread crumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 scallion, white and green parts, finely chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
- 1 pound fresh lump crabmeat, picked over for cartilage
- vegetable oil for deep-frying
Salmon, Dill and Cream Cheese Spread
By Christopher
Use leftover poached or baked salmon
- 1 1/2 cups flaked cooked salmon (about 6 ounces)
- 4 ounces cream cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared white horseradish
- 4 ounces smoked salmon
- 2 tablespoons chopped fresh dill
- Thinly sliced baguette rounds
Summer Squash & White Bean Sauté
By Christopher
Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich whit...
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
- 2 medium tomatoes, chopped
- 1 tablespoon red-wine vinegar
- 1/3 cup finely shredded Parmesan cheese
Raspberry-Lemon Trifle
By Christopher
This summery trifle is simple to make since it calls for a purchased pound cake
- Syrup
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1/4 cup water
- Curd
- 4 large eggs
- 1 cup sugar
- 1/3 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon grated lemon peel
- Fruit and topping
- 4 1/2-pint baskets fresh raspberries
- 1/4 cup plus 3 tablespoons sugar
- 1 16-ounce frozen pound cake, thawed
- 2 cups chilled whipping cream
Fresh Egg Pasta
By Christopher
yield: Makes about 1 1/4 pounds You can also cut ravioli from the sheets of fresh pasta dough
- 2 3/4 cups (about) soft wheat flour
- 4 large eggs (scant 1 cup)
Blackened Portobello-Mushroom Salad
By Christopher
Nutritional Information Calories: 260 (37% from fat) Fat: 10
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup tomato juice
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons stone-ground mustard
- 1/4 teaspoon coarsely ground pepper
- 4 (4-ounce) portobello mushroom caps (about 5 inches wide)
- 1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
- 2 teaspoons olive oil
- Cooking spray
- 16 cups gourmet salad greens
- 1 large tomato, cut into 8 wedges
- 1/2 cup thinly sliced red onion, separated into rings
- 1 (15-ounce) can cannellini or other white beans, rinsed and drained
- 1/4 cup (1 ounce) crumbled blue cheese
EGGPLANT FRIED RICE
By Christopher
From Ply
- 1 large eggplant . Cut eggplant into 1-inch cubes. Microwave for 2 min. – mix – then 2 minutes more.
- 2 c. uncooked rice (preferably cooled – or made the day before and refrigerated)
- 1 whole onion, chopped
- garlic and hot pepper, minced
Roasted Cauliflower with Garlic
By Christopher
Active time 15 min, start to finish 1 hour
- 6 lbs cauliflower (3 heads), cut into 2 inch wide florets
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Oxtail Stew
By Christopher
Have you ever had oxtails? Most people I know haven't even heard of them, which is really quite a shame
- 3 lbs oxtails with separated joints
- Salt and pepper
- Olive oil
- 1 medium yellow onion, chopped
- 1 celery rib, chopped
- 1 large carrot, chopped
- 2 cups stock (chicken or beef)*
- 2 cups of red wine
- 3 whole cloves garlic, peel still on
- One bay leaf
- Pinch of thyme
- Parsley
- 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
- 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
- 2 turnips, cut into 1-inch pieces
- Olive oil
- Salt and pepper
- *If cooking gluten-free use homemade stock or gluten-free packaged stock.
Roasted Red Pepper and Eggplant Soup
By Christopher
Eggplant adds a nutty flavor
- 2 eggplants (about 2 1/2 pounds total), halved
- 4 red bell peppers (about 22 ounces)
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
- 6 large garlic cloves, minced
- 8 1/2 cups chicken stock or canned low-salt chicken broth
- 3 tablespoons tomato paste
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- Parmesan cheese shavings