Creole: March 2008 Archives
NOTE: This post got trashed in the switch to MT4.1, so reposting...
The Brother Martin - St. Augustine football game was this afternoon. We stopped at the grocery on the way home, and I saw some great portobello caps in the produce section. I thought, instead of using a soufflee' ramekin for the crabmeat au gratin, what if I spooned it into a 'shroom? And off we go...
Da Stuff:
1lb lump crabmeat
1/2 pint heavy cream
1 cup white wine
3tbsp flour
yellow onion
green onion
garlic
creole seasoning
white pepper
salt
olive oil or butter for sauteeing
cheddar cheese
Usually a recipe such as this would call for the "holy trinity" of onion, celery, green pepper, but I made some veal with the trinity earlier in the week, so I went with just onion and green onion tonight.
Told ya, these portabello caps were nice! I sliced off the stems, chopped them, and tossed them into the mix.
Sautee the onions, green onion, and mushroom in a bit of olive oil. You can use butter here, but my contriubtion to limiting my development of clogged arteries is to go with olive oil.
Add a bit more butter or olive oil, then sprinkle the flour on top of the translucent onion. This is a quick-and-dirty roux, because we don't need the flour to brown since the finished product is essentially a white sauce.
While making the white sauce, I tossed the 'shrooms under the broiler for a couple of minutes
Add the wine and heavy cream to the onion/flour mixture, then fold in the crabmeat. Remove from the heat.
Taste the finished crabmeat filling for heat content. Add salt, creole seasoning, and white pepper to taste. Be careful with commercial creole seasoning--both Zatarain's and Tony Cachere's are high in salt. If you're sensitive to salt, make your own, or work with the components directly.
spoon the filling into the ramekins, or, in this case, the 'shroom cap.
cover 'em with cheese!
Now, this is why the people who work with my wife don't like me. I spooned some of the filling into a microwavable dish and then topped it with the cheese, which is what I did with the mushroom and the ramekin. Now she's got lunch for a day next week.
Bake in a 350F oven for 10 minutes to melt the cheese and re-heat the filling.
Wife didn't want the other 'shroom, so I chopped it up and sauteed it in some white wine. Add an ear of white corn and a Binder's pistolette, and eat!
The wine was a bit unusual for this dinner, a Moselle Riesling. It worked.
1lb lump crabmeat
1/2 pint heavy cream
1 cup white wine
3tbsp flour
yellow onion
green onion
garlic
creole seasoning
white pepper
salt
olive oil or butter for sauteeing
cheddar cheese
Usually a recipe such as this would call for the "holy trinity" of onion, celery, green pepper, but I made some veal with the trinity earlier in the week, so I went with just onion and green onion tonight.
Told ya, these portabello caps were nice! I sliced off the stems, chopped them, and tossed them into the mix.
Sautee the onions, green onion, and mushroom in a bit of olive oil. You can use butter here, but my contriubtion to limiting my development of clogged arteries is to go with olive oil.
Add a bit more butter or olive oil, then sprinkle the flour on top of the translucent onion. This is a quick-and-dirty roux, because we don't need the flour to brown since the finished product is essentially a white sauce.
While making the white sauce, I tossed the 'shrooms under the broiler for a couple of minutes
Add the wine and heavy cream to the onion/flour mixture, then fold in the crabmeat. Remove from the heat.
Taste the finished crabmeat filling for heat content. Add salt, creole seasoning, and white pepper to taste. Be careful with commercial creole seasoning--both Zatarain's and Tony Cachere's are high in salt. If you're sensitive to salt, make your own, or work with the components directly.
spoon the filling into the ramekins, or, in this case, the 'shroom cap.
cover 'em with cheese!
Now, this is why the people who work with my wife don't like me. I spooned some of the filling into a microwavable dish and then topped it with the cheese, which is what I did with the mushroom and the ramekin. Now she's got lunch for a day next week.
Bake in a 350F oven for 10 minutes to melt the cheese and re-heat the filling.
Wife didn't want the other 'shroom, so I chopped it up and sauteed it in some white wine. Add an ear of white corn and a Binder's pistolette, and eat!
The wine was a bit unusual for this dinner, a Moselle Riesling. It worked.
