Shellfish Allergies...NOT!

For fifteen long years I was allergic to shellfish. Started with a few hives, and got worse from there. That was that. But then a couple months ago I got a reaction to penicillin and decided to visit the allergist to see what was what. Scratch test for allergies. I had high hopes that maybe I wasn't allergic to shellfish any more. But my arm got red. Really red. It got itchy. Really itchy. Hives. And I was so disappointed. Then the doctor came in and was I shocked to find out that it wasn't the food arm causing the trouble. It was the environmental arm. The ragweed and pollen. That was a surprise. Passed test one for the shellfish. Then a blood test. Passed test two. Then test three, some baked clams and a lobster roll for a three hour lunch at the doctor's office. I was thrilled to find that I didn't need Benadryl for dessert! So now I have been making up for 15 long years. And it's all as good as I remember!

Not much cooking since the hurricane. Finally getting back to normal so I decided to make an old favorite in our house. Crab Cakes. Finally without the FAKE crab  :)

It was worth the wait!

Crab Cakes

adapted by There's Always Thyme to Cook Source: Cindy -- recipe from the Manhattan New School Cookbook  Printable Recipe 1 egg 2 tablespoons mayonnaise 1/2 teaspoon dry mustard pinch cayenne pepper dash Tabasco sauce 1/2 teaspoon salt 1 pound fresh or canned lump crabmeat 2 tablespoons minced cilantro 12 unsalted white soda crackers -- crumbled 1/2 stick butter 4 tablespoons peanut oil 2 lemon wedges plain bread crumbs fresh ground pepper SPICED MAYONNAISE: 1/2 cup mayonnaise 1 tablespoon cilantro -- finely chopped 2 tablespoons hot sauce Mix the egg in a large bowl. Add mayo, mustard, cayenne, Tabasco, salt, and pepper. Continue mixing until creamy. Add crabmeat, cilantro, and crumbled soda crackers. Toss lightly but mix thoroughly. Divide mixture into 8 portions: shape into small patties and pat with bread crumbs. Refrigerate for one hour.  For Spiced Mayo: blend together the mayonnaise, cilantro, and hot sauce until creamy. Fry crab cakes in butter and oil, turning once. Brown the cakes on each side. Serve with lemon wedges and Spiced Mayo on the side.

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Finally getting to be soup weather!

I love the cooler weather. And I am looking forward to soup. Lots of soups. Hearty soups. So I went looking through past blog posts to see what's what. These are two I had forgotten about and I'm glad I went back to look. They will be on our table again very soon.

Minestrone with Tomatoes and Rice

Source: original recipe by Luca Marcato of Osteria al Doge, NYC

adapted There's Always Thyme to Cook

Printable Recipe

1/4 cup olive oil

1 small onion, finely chopped

1 medium red bell pepper, cut into 1/2-inch dice

1 medium carrot, cut into 1/2-inch dice

1 medium Idaho potato, peeled and cut into 1-inch dice

1 small zucchini, cut into 1-inch dice

1 small yellow squash, cut into 1-inch dice

1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice

1/2 cup arborio rice

one 28-ounce can Italian peeled tomatoes, drained and coarsely chopped

salt and fresh ground pepper

1/2 teaspoon crushed red pepper

1 small stalk of broccoli — cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces

1/4 small head of cauliflower, cut into 1-inch florets

1 medium celery rib, cut into 1/2-inch dice

1/2 cup frozen baby peas
6 cups water, vegetable or chicken broth

Freshly grated Parmesan cheese, for serving

Heat the olive oil in a large non-reactive soup pot. Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the carrot potato, zucchini, yellow squash and eggplant and cook, stirring often, for 5 minutes.

Add the rice to a skillet on medium heat with a little bit of oil, about a tablespoon. Stir well to coat the grains with the oil and toast for about two minutes. Then add the rice to the soup pot with the vegetables. Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat. Add the broccoli, cauliflower, celery and peas and cook, stirring, until all the vegetables and the rice are tender, about 35 minutes. Season the soup with salt and pepper.

(MAKE AHEAD: The soup can be refrigerated for 1 day. Reheat before serving.) Ladle the soup into bowls and serve, passing the Parmesan cheese at the table.  If it's too thick next day, add some stock or water and season again!

 

Tuscan White Bean and Garlic Soup
 adapted by There's Always Thyme to Cook

Source: Food Network, recipe by Giada De Laurentiis
Printable Recipe

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
salt and freshly ground black pepper
6 slices crusty bread, cut into chunks
Extra-virgin olive oil, for drizzling

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, another 10-15 minutes. Use an immersion blender to puree the soup. It will be hot so be careful.

Once all the soup is blended add the cream. Salt and pepper, to taste. Keep warm, covered, over very low heat.

Arrange the bread on a sheet pan in one layer. Drizzle the slices of bread with extra-virgin olive oil. Broil the bread until warm and golden, keeping an eye so they don't burn. Stir to toast all sides. Serve the soup in bowls with the croutons. 

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An old favorite...

My daughter had to bring in a recipe for her final grade in her High School cooking class this past year and didn't know what to make. She went through all the recipes on my blog and ended up making this recipe for Apple, Cherry and Walnut Salad with Maple Dressing and received an A+! It was one of the favorites of the class. And ours. 

She hasn't made a thing since!

but at least I know she can :)

Apple, Dried Cherry, and Walnut Salad with Maple Dressing
Source: Bon Appétit, September 2002 - original recipe by the Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI
Printable Recipe

For the Maple Dressing:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or any white wine vinegar
1/2 cup canola oil

For Salad:
1 bag baby spinach (or any mixed greens)
2 Fuji apples, peeled, cored, cut into matchstick-size strips (use any apple you like)
1/2 cup dried cherries (tart or sweet)
1/2 cup chopped walnuts, toasted (or not!)

Note:
Keep some apple, walnuts and cherries on the side to sprinkle over the top of the salad when you serve!

For dressing:
Whisk mayonnaise, maple syrup, and vinegar in a medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. Or put all the dressing ingredients in a jar and shake it really, really well! (Dressing can be prepared 3 days ahead. Cover and refrigerate. Shake jar or whisk again before using.)

For salad:
Toss spinach, apples, cherries, and walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining apples, walnuts, cherries and then serve.

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Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

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Grilled Salmon Glazed with Honey, Ginger and Coriander

It's been a crazy week here, it usually is, but more crazy than usual. Mother in law here for three weeks. The dog ate two corn on the cobs whole and had to be hospitalized. He's fine. Prom, graduation, college. I could use a nice cocktail. Or two. But we have been eating very well. Ok, maybe some takeout too.  I have been doing some cooking and grilling. Some. Salmon has been on the menu more often these days. Mother in law likes fish so when I saw this salmon glaze over at The Café Sucré Farine I knew we would give it a try. Glad I did, we loved it. I added some jalapeno, we like the heat with the sweet. 

I can't wait to make it again! Great flavor. Loved it!

Grilled Salmon Glazed with Honey, Ginger and Coriander
adapted by There's Always Thyme to Cook

Source: The Café Sucré Farine, adapted from Martha Stewart Living - 2004

http://thecafesucrefarine.blogspot.com/2012/01/honey-coriander-glazed-salmon.html
Printable Recipe

1 teaspoon fresh ginger, chopped
1 clove garlic
1 tablespoon whole coriander seeds
1/4 cup honey
1/4 cup soy sauce
juice of one lemon

one stalk lemongrass
1 tablespoon finely chopped fresh cilantro
1 teaspoon sesame oil
4 salmon fillets (5 ounces each), skinned
coarse salt
freshly ground black pepper
1 whole jalapeno, seeded

Grind coriander seeds, garlic and ginger in a spice grinder or crush with a mortar and pestle until coarsely ground.

Make glaze: Stir together the spice mixture with honey, soy sauce, sesame oil and lemon juice in a small sauce pan until combined. Add the lemongrass stalk and the whole jalapeno. Salt and pepper to taste. Bring to a boil and simmer until glaze has thickened to the consistency of syrup, about 3-4 minutes. Remove the stalk of lemongrass and the jalapeno. Pour a little in a cup to brush on the salmon and save the rest for serving.

Brush a little of the glaze on the salmon. Cook the fillets however you like, in a pan, on a grill, or broil.

Transfer salmon to serving plates and drizzle
with the glaze and serve.

Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

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Mini Chicken Pot Pies

So I cheated in the kitchen. When my friend Debbie from Mountain Breaths gave the heads up that Williams-Sonoma was having a sale on the Breville Mini Pie Maker I jumped right away and ordered one. I'm a sucker for kitchen stuff! But I am a little baking challenged.  So I took the easy way out. Store-bought dough. Soup from a can. I know. I know. That was practice. Next time from scratch. But these mini pies were a big hit anyway.

photo from the Williams-Sonoma Website

Took a couple months to finally have a moment to use it and I am so glad I did. First time around was mini chicken pot pies. I need a little more practice, this one needed more filling so the top would have browned better. My son ate the one that was somewhat picture perfect. And it must have tasted as good as it looked because he wanted a second. And some to take to work tomorrow.

This is a basic recipe. Instead of pie shells in the tins, I used store bought pie crusts that are rolled. Two pie crusts per box, made about 6 mini pies, if you re-roll out the scraps. Next time I will try homemade dough. Hopefully. But this worked out fine.

Really Easy Chicken Pot Pie

adapted by There's Always Thyme to Cook
Printable Recipe

2 (9 inch) deep dish frozen pie crust shells, thawed (or not!)

10-oz frozen mixed vegetables
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
8 cremini mushrooms, sliced thin

1 potato, diced and par-boiled

Preheat oven to 350 degrees F.

In a bowl combine the mixed vegetables, mushrooms, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Poke a small hole in top crust.

Bake for 30 minutes or until crust is golden brown.

 ~~~~~~~~~~~~~~~~~~~~~~~

Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

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