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Serving Suggestions & Recipes
"I am a believer that simple can still be delicious. The following recipes and ideas are suggested with that in mind."
Thanks for stopping by, and have a great meal,
Stephanie
Look for Stephanie's Signature Tartar Sauce available soon!!!!!
Crab calls for a richer white wine.
Chardonnay, Viognier and California Pinot Blancs are all great choices to serve
with Stephanie's Signature Crab Cakes.
Dinner 1
3 Crab cakes drizzled with Mustard Dressing (recipe below)
A favorite steamed vegetable you enjoy
Dinner 2
Butternut Squash soup (recipe below)
Arugula or Spring mix topped with chevre (goat cheese) and toasted pecans. Serve with your favorite dressing (balsamic vinaigrette is a nice choice)
3 crab cakes drizzled with mustard dressing
Oven roasted Asparagus
Or
Serve Stephanie's Signature Crab Cakes as an elegant appetizer before your favorite dinner.
Mustard Dressing makes 1 cup dressing
1/4 cup mayonnaise
2 Tablespoons sour cream
2 Tablespoons spicy brown mustard
1 Tablespoon ketchup
¾ teaspoon white wine vinegar
Dash of Tabasco
1 ½ teaspoons pickle relish
1 Tablespoon chopped herbs such as chervil, tarragon, basil or oregano
-Whisk mayonnaise, sour cream, mustard, ketchup, white wine vinegar and Tabasco together in a bowl.
-Stir in relish and herbs.
-Refrigerate 1 hour before serving (to let the flavors blend)
Butternut Squash Soup
2 Tablespoons olive oil
1 stalk of celery, chopped
1 carrot, peeled and chopped
1 medium onion, chopped
½ pound boiling potatoes, peeled and cut into ½ inch cubes (cover with water so they do brown)
1 pound butternut squash, peeled, seeded, and cut into ½ inch cubes
1 fresh peperoncino (small Italian hot green pepper) do not chop or 1/8 teaspoon red pepper flakes
2 teaspoons kosher salt
3-4 cups water, vegetable stock or chicken stock
-Heat oil in 3-quart heavy sauce pan over medium heat.
-Add celery, carrot and onion cook until tender but not brown, stir occasionally.
-Add potatoes, squash, peperoncino or red pepper flakes and 3 cups of water or stock
-Add more water or stock as necessary to thin to desired consistency.
-Cover and simmer until vegetables are very tender approximately 20 minutes.
-Remove and discard peperoncino, if using.
-Puree in food processor or blender (use caution)
-Serve
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