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CRAB CAKES WITH CHIPOTLE MAYONNAISE

Source: The Gourmet Garage Cookbook

There are as naby versions of crab cakes as there are cooks who make them.. Some are thickened with bread crumbs, bound with eggs, or laced with mayonnaise. Our favorite recipe is this one, bound with a piquant bechamel sauce and created by a generous, talented chef who would never use flaky crab but only the best lump crabmeat. Thank you, Jim Reed.

Makes 10 to 12 crab cakes

Crab Cakes:
4 T butter
5 T flour
1 C hot milk
1/4 t Tabasco
1 T Dijon mustard
1/4 t white pepper
Salt to taste
1/2 C finely minced scallion, green part only (about 3 large scallions)
1/4 C very finely minced parsley
1 pound lump or backfin crabmeat, picked over to remove any bits of shell or cartilege

Chipotle Mayonnaise:

Makes 1 cup

7-ounce can chipotle chiles in adobe sauce
1 C commercial mayonnaise
1 t finely minced garlic (1 medium clove)
1 T lime juice (1/2 lime)
2 t finely minced shallot (about 1 medium)
Salt to taste

Flour for dredging:

1 large egg, lightly beaten
1 C fine dry bread crumbs
Corn oil for frying

To make the crab cakes: In a 3-quart nonstick saucepan, melt the butter over low heat. As soon as the butter is melted, quickly whisk in the flour and whisk just until smooth. Gradually add the hot milk, whisking constantly to prevent lumps. Use a wooden spoon and beat the mixture for 2 or 3 minutes, until very thick and the sauce leaves the sides of the pan. Remove from the heat and beat in the Tabasco, mustard, pepper, and salt. Let cool slightly and then stir in the scallions and parsley. Gently fold in the crab, leaving the lumps as whole as possible.

Divide the mixture into 10 or 12 portions and shape into slightly flattened patties. Place on a waxed paper-lined plate, cover tightly with plastic wrap, and chill in the refrigerator for at least 3 hours.

While the crab cakes are chilling, prepare the mayonnaise: Remove the chipotle chiles from the can with a fork, leaving the adobo sauce that clings to the chiles. Puree the chiles in a food processor. It will make about 1/2 cup of puree. Put 2 tablespoons aside for use in the recipe and the balance in a covered container in the refrigerator, where it will keep for several weeks for use in other recipes.

In a small bowl, combine the mayonnaise, garlic, lime juice, shallot, the 2 tablespoons of puree, and salt. Cover with plastic wrap and chill until the crab cakes are ready.

When ready to cook, place 2 pieces of aluminum foil on the work surface. Place flour on one and the bread crumbs on the other. Place the beaten egg in a pie plate. Dip each cake lightly in the flour first, then in the egg, and then in the bread crumbs.

In a 12-inch nonstick skillet, slowly heat the oil over moderate heat until hot but not smoking. Add as many cakes as will fit in 1 layer without crowding and fry for about 2 or 3 minutes on each side, until the cakes are golden brown. Drain on paper towels and serve with sauce on the side.



LIQUOR-SOAKED POWDERED SUGAR POUND CAKE

Source: All New Joy of Cooking by Irma S. Rombauer

Liquor-soaked pound cakes are popular holiday fare and great homemade gifts. Ours keeps for 2 weeks in a cool place or up to 1 month in the refrigerator. Vary the liquor according to taste. You can double this recipe.

Servings: 8

Have all ingredients at room temperature, 68 degrees to 70 degrees. Preheat the oven to 300 degrees. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 x 4 1/2-inch (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.

Measure:

1 1/2 cups sifted cake flour

In a large bowl, beat until creamy, about 30 seconds:

12 tablespoons (1 1/2 sticks) unsalted butter

Gradually sift in and beat on high speed until lightened in color and texture, 4 to 5 minutes:

1 3/4 cups powdered sugar

Beat in 1 at a time:

3 large eggs

Beat in:

1/2 teaspoon vanilla

Gradually add the flour, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55 to 60 minutes in a loaf pan. Meanwhile, combine in a medium saucepan and cook, stirring, over medium heat until the mixture comes to a simmer:

1 cup sugar

1/2 cup water

1/4 cup light corn syrup

Stop stirring and bring to a boil. Cover and boil until the sugar is dissolved, about 1 minute. Remove from the heat (do not stir) and let cool, uncovered, for about 5 minutes. Gently stir in:

2/3 cup rum, brandy, or other liquor

Let cool in the pan on a rack for 5 minutes. (If using a loaf pan with a paper liner, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper then return the cake to the pan.) Poke holes halfway through the cake with a wooden skewer, spacing them 1/2 inch apart. Pour the syrup over the cake and let cool on the rack for about 30 minutes before unmolding. To unmold a fluted tube pan or Bundt pan, rotate and tap the pan against the counter to loosen the cake on all sides. Invert the cake onto a serving platter. Serve a loaf cake right side up. Serve warm or cool.



PAN-GRILLED STEAK WITH A PARSLEY AND RED WINE SAUCE

Source: The Gourmet Garage Cookbook

Aged top loin New York strip steak is one of the greats for tenderness - robust and satisfying, pan-gilled to a rich brown, yet so very tender that the touch of a knife reveals a rosy inner succulence. A simple red wine reduction spiked with aromatic herbs is just the right sauce to honor this cut of beef.

Serves 4

Sauce:
2 t olive oil
1/4 C finely minced shallots (about 3 or 4)
1 t finely minced garlic (about 1 medium clove)
1 t fresh thyme leaves
1 C dry red wine
3 to 4 drops Tabasco
1 T butter
2 T finely chopped parsley

Steak:
2 boneless top loin New York strip steaks (about 12 ounces each) 1 inch thick
Salt and freshly ground pepper to taste
1 t corn oil

Heat the olive oil in an 8-inch nonstick skillet over medium heat. When hot, add the shallots and cook, stirring, for 30 seconds. Add the garlic and thyme, and cook 1 minute more, until wilted but not brown. Add the wine, bring to a boil, and cook until reduced by half, about 7 to 8 minutes. Add the vinegar and continue to boil until the mixture is slightly thickened, about 4 minutes. At this point prepare the steaks: Dry the meat well on paper towels and season liberally with salt and pepper. Heat the corn oil in a 12-inch heavy skillet such as a black cast iron over medium-high heat. When the oil is hot, add the steaks in 1 layer so they do not touch. Cook about 5 minutes on one side, until thoroughly browned. Turn the steaks over with tongs (not a fork or the juices will leak out) and continue cooking about 4 or 5 minutes for medium with a slight pink center. Remove the steaks and let them rest on a plate, covered with aluminum foil, for 5 minutes. Cut into 4 serving pieces.? 

Rewarm the sauce, adding any accumulated juices from the resting steaks plus the Tabasco. Swirl in the butter and parsley, spoon over the steaks, and serve.



MEYER LEMON CREAM

Source: The Gourmet Garage Cookbook

A festive cloud of tart-sweet lemon cream takes only five minutes to prepare. Serve it in your best Baccarat or Waterford wine goblets for an elegant finale.

Serves 4

1 C cold heavy cream
1/4 C lemon juice (about 1 large lemon), preferably Meyer
1/4 C cold sweetened condensed milk
1/4 C sugar (additional sugar may be needed with other than Meyer lemons)
Lemon roses and mint sprigs for garnish (see Note)

In a chilled mixing bowl, combine the cream, lemon juice, condensed milk, and sugar. Using an electric hand beater, whip the mixture until it is very thick. Spoon about 3/4 cup into each of four lovely crystal goblets. Decorate with a lemon rose and a sprig of fresh mint. Chill until serving time.

Note: To make a lemon rose, start at the blossom end of a medium lemon and, using a vegetable parer, pare off the zest in one continuous long strip. Wind the strip around and around to form a rose. Fasten it with a toothpick, which can be hidden by some lemon cream.



LINDY'S NEW YORK STYLE CHEESECAKE

Source: New York Cookbook

American Cheesecake

Ingredients:
1 cup plus 3 tbs all-purpose flour
2 cups sugar
2 1/2 tsp. grated lemon rind
1/2 tsp. vanilla extract
3 egg yolks 1/2 cup (1 stick) unsalted butter ,softened
2 1/2 pounds ( 5 large packages) packages cream cheese, softened
1 1/2 tsp. grated orange zest
5 whole eggs
1/4 cup heavy cream

Directions:
In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar,1 tsp. of the lemon zest and 1/4 tsp. of the vanilla. Form a well in the center and add one yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tbs. water, if necessary, to make a pliable dough. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 400*F.. Butter the sides and bottom of a 9-inch springform pan.

In the bowl of a mixer, combine the cream cheese, the remaining 1 3/4 cups sugar 3 tbs. flour,1 1/2 tsp. lemon zest and all of the orange zest and beat well. Add the 5 whole eggs, the remaining 2 egg yolks, and the remaining 1/4 tsp vanilla and beat well.

Roll out 1/3 of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart. Bake until golden,15 minutes and cool in the pan on a wire rack.

Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure there are no holes in the crust and try to keep the edges neat.

Increase the oven temp to 550*F. Put the cream cheese mixture into the crust. Bake for 12 to 15 min. Reduce the heat to 200*F. and continue baking for 1 hour. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 min. Serves 8 to 10 generously.



MARSALA CREAM-FILLED STRAWBERRIES

Source: The Gourmet Garage Cookbook

A sumptuous, easy and attractive dessert. The largest, most perfect, eye-catching strawberries you can find are cut into a flower and filled with Marsala cream.

Serves 4

12 very large strawberries, rinsed, dried thoroughly, and caps removed
1/2 C heavy cream
1 T confectioner's sugar plus additional for garnish
1 1/2 T dry Marsala wine

Place the strawberries, hull side down, on a work surface and from the pointed end, split each berry into eighths. Do not cut through to the stem end. Set aside.

In a chilled bowl, using a hand beater, whip the cream until partially whipped. Add the confectioner's sugar and whip until almost stiff. Add the Marsala and complete the whipping process. Gently spread the berries open, being careful not to separate the sections. Fill each one generously with the cream, using either a heaping teaspoon or piping from a pastry bag fitted with a half-inch star tip. Serve within 30 minutes so that the whipping cream remains stable. Dust with confectioner's sugar just before serving.



CRUSTLESS MIXED GREENS TART WITH JALAPENO PEPPER CHEESE

Source: The Gourmet Garage Cookbook

Similar to the Italian vegetable pie called Torta di Verdura, this is a sort of crustless quiche with a Mexican accent. The eggs and cheese mellow the greens and give them a peppery bite. It's a lovely lunch or dinner party first course.

Serves 4 to 6

2 T olive oil
1 3/4 thinly sliced leeks (2 thin leeks), white parts plus 1 inch green part
1 T finely minced garlic (2 medium cloves)
3 T coarsely chopped parsley
1 pound mixed assertive-flavored greens, any combination: mustard, turnips, Russian kale, and/or collard greens, trimmed of coarse stems and roughly chopped
1 pound milder greens: Swiss chard, beet greens, or spinach, trimmed and roughly chopped
3 eggs
Salt and pepper to taste
1/2 C sour cream
1/2 t ground cumin
2/3 C coarse, dry bread crumbs
1/2 C (2 ounces) shredded jalapeno Pepper Jack cheese

Heat the oil in a 12-inch skillet over medium heat. Add the leeks and garlic, and saut?©, stirring frequently, until wilted, about 4 to 5 minutes. Stir in the parsley and set aside.

In a 7 1/2-quart pot, bring salted water to a boil. Add the assertive-flavored greens and cook for 5 minutes. Add the milder greens to the pot and cook 5 more minutes. Drain them well in a colander, pressing the greens against the side with a wooden spoon to drain as much liquid as possible. There should be about 2 cups. Add the greens to a bowl along with the leek mixture.

Preheat the oven to 350 degrees. Place the eggs, salt, pepper, and sour cream in a food processor and combine. Stir in the cumin. Add the mixture to the greens. Butter a 10-inch quiche or tart pan without a removable bottom and sprinkle with bread crumbs. Spoon the greens mixture into the pan and scatter the shredded cheese on the surface. Bake for 15 minutes, then lower the heat to 325 degrees and continue to bake until the cheese is melted and the torte is firm, about 15 minutes more.

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Publisher's Choice...

LAMB STEW WITH PIMENTOS AND CHILES
Cordero al Chilindr??n

Source: The Best of Gourmet

Serves 6

Pimientos del piquillo (roasted Spanish peppers) add smoky, mild heat to this favorite Northern dish.

1 large onion (about 1 pound)
4 garlic cloves
1/4 pound sliced serrano ham or prosciutto
1 ounce dried ancho or pasilla chiles (about 2 large)
3/4 cup drained pimientos del piquillo (a 7- to 8-ounce jar) or other whole pimientos
3 pounds boneless lamb shoulder or leg, cut into 2-inch pieces
3 tablespoons olive oil
2 cups water
1 cup canned crushed tomatoes
1 cup dry white wine
2 large fresh rosemary sprigs
1 bay leaf
1-1/2 cups fresh or thawed frozen peas (optional)

Chop onion, garlic cloves, and ham or prosciutto. Wearing rubber gloves, seed chiles and with kitchen shears cut into 2 by 1/4 inch pieces. Cut pimientos into 1/2 inch wide strips.? 

Season lamb with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown lamb all over in 2 batches, transferring to a large plate. In fat remaining in kettle cook onion, garlic, and ham or prosciutto over moderate heat, stirring frequently, until onion is softened, about 5 minutes. Add lamb and any juices that have accumulated on plate to onion mixture with chiles, pimientos, and remaining ingredients except peas. Simmer lamb stew, covered, stirring occasionally, until meat is very tender, 1-3/4 to 2 hours. Stew may be made up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.? 

Simmer stew, uncovered, until sauce is thickened to desired consistency. Stir in peas and salt to taste and simmer until peas are cooked through, about 5 minutes for fresh and 2 minutes for frozen. Discard bay leaf.