Crab and fennel soup

3…2…1…soup’s on!

Originally appeared in the December 29, 2011 edition of the Southside Times.

This week’s recipe is a little deceptive—the ingredients are sparse, and the execution is woefully simple.  But that doesn’t mean the result is underwhelming.  Keep reading: (more…)

Published in: on December 27, 2011 at 9:33 am  Leave a Comment  
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Crab cakes

No frustration with this crustacean

Originally appeared in the January 20, 2011 edition of the Southside Times.

Aside from evoking notions of warmer climes and warmer times, crab cakes are enjoyable because of their range of roles on the plate.  Depending on how big you make your cakes, they can be a satisfying appetizer, a filling entrée, or a satiating sandwich.  I even stumbled across a breakfast variation in one of my old notebooks from culinary school:  crab cakes Benedict.

This is a relatively basic recipe, with all the familiar hallmarks:  butter-golden crust, with a rich-and-savory center of sweet, aromatic crab.  More after the jump: (more…)

Published in: on January 20, 2011 at 2:24 pm  Leave a Comment  
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