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Bon Appetite
with
Gael Arthur
Be
sure to check out Barbara-Jo’s web site, www.bookstocooks.com
It is a great source for the latest in books about food and wine,
as well as offering a monthly recipe that makes the site worth
bookmarking. They do mail order, and can find almost any culinary
book you desire. They will even gift wrap the books for you!
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Barbara-Jo’s
CrabCakes
You’ll find crabcakes on menus all over
California, each a little different. My favourite recipe comes
from Barbara-Jo McIntosh, a consummate chef and all-round "foodie."
I first tasted them years ago when she had a small restaurant. I
later discovered how easy they are to make, with canned crab and
assorted other things that are generally found in the pantry. This
recipe comes from her book, Tin Fish Gourmet, published by
Raincoast Books
Be sure to check out Barbara-Jo's web site, www.bookstocooks.com.
It is a great source for the latest in books about food and wine,
as well as offering a monthly recipe that makes the site worth bookmarking.
They
do mail order, and can find almost any culinary book you desire.
They will even gift wrap the books for you!
Crabcakes
with Cayenne Mayonnaise
3 - 4-oz (113g ) tins
crabmeat, drained
2 tbsp (25 mL) tomato
paste
¼ tsp (1 mL) cayenne
pepper
1 tsp (5 mL) lemon
juice
2 green onions
(scallions), finely chopped
1 tbsp (15 mL) finely
chopped fresh cilantro
1 egg, lightly beaten
2 tbsp (25 mL) grated
Parmesan cheese
3 tbsp (40 mL)
cornmeal, divided
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive
oil
Mayonnaise
¼ cup (50 mL)
mayonnaise
½ tsp (2 mL) cayenne
pepper
Lemon wedges
Place crabmeat in a
bowl with next seven ingredients and 1 tbsp / 15 mL of cornmeal.
Mix well until combined, and form into 4 patties. Dredge patties
in remaining 2 tbsp / 25 mL cornmeal.
In a fry pan, melt
butter and olive oil together over medium-high heat until
bubbling. Turn heat down to medium and place patties in the pan.
Use a spatula to flatten the patties a bit. Cook 3 to 5 minutes on
each side. Crabcakes should be nicely browned and cooked through.
Mix mayonnaise and
cayenne pepper together and serve on the side of the crabcakes
with lemon wedges.
Bob
's Butternut Squash
& Pear Soup
Napa Valley Grille's Executive Chef
Bob Hurley offers this simple twist on comfort food - a simple,
yet flavourful soup as a starter.
Butternut Squash
& Pear Soup
1 lb (450 g) sliced Yellow Onions
4 oz (110 g) Unsalted butter
2 lb (900 g) butternut squash - peeled, seeded & diced
4
pears - cored and diced
2 quarts (2.2 liters) Chicken Stock
Preparation:
Sweat onions slowly in 2 oz (55 g) butter for 10 minutes or until
translucent. Add squash and chicken stock. Bring to a
boil, add pears & simmer until squash and pears are falling
apart. Season to taste and blend altogether with remaining 2
oz. (55 g) of butter. Garnish with fine strips of prosciutto,
chopped fresh sage & creme fraiche.
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Butternut Squash & Pear Soup
Crabcakes
with Cayenne Mayonnaise
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