Not My Best Work
We've had a jam-packed weekend seeing the sights with Zach's mom, but I didn't want to drop the ball on my try-a-new-recipe-every-week resolution, so I picked an easy one for tonight: Spaghetti with Tomato Sauce with Butter and Onions.
Here's how easy the sauce is: you throw (good) canned tomatoes in with butter and two halves of an onion, reduce the tomatoes down, and then toss the onion.
I made the mistake of undersalting it (better than oversalting, but still), which we rectified at the table.
Unfortunately, we were already about 80% of the way through the dish by the time we did it.
Oh, well.
Now I'll know for next time. . . .
Here's how easy the sauce is: you throw (good) canned tomatoes in with butter and two halves of an onion, reduce the tomatoes down, and then toss the onion.
I made the mistake of undersalting it (better than oversalting, but still), which we rectified at the table.
Unfortunately, we were already about 80% of the way through the dish by the time we did it.
Oh, well.
Now I'll know for next time. . . .
posted by Jody Rosen Knower at 9:10 PM
1 Comments:
RECIPE: Crab Cakes
MAKES: 4 Servings
INGREDIENTS:
1/4 cup peanut or canola oil, fragrant with garlic
1 lb jumbo lump crabmeat, squeezed totally dry
6 saltine crackers
6 scallions
1 tbsp Dijon mustard
1/2 cup mayonnaIse
1 egg yolk
1 teasp cayenne pepper
Salt and freshly ground black pepper
1 cup all-purpose flour
METHOD:
Put the oil in a heavy skillet large enough to hold 4 crab cakes in one layer without crowding. Set the skillet over medium-low heat. Put the crabmeat in a large mixing bowl and crush the saltines over it. Trim the scallions and chop the white part and 1 inch of the green. Add the scallions, mustard, 1/4 cup of the mayonnaise, egg yolk, cayenne, and salt and pepper to taste to the crab. Mix well.
Put the flour on a pie plate or wax paper. Form the crab mixture into 4 cakes. Raise the heat under the skillet to medium-high. Press the crab cakes into the flour to coat evenly and lightly pat off any excess.
One by one, add the crab cakes to the skillet-the easiest way is to gently lower them into the skillet with a wide spatula. Cook for 4 minutes on each side, turning them with care, until golden brown and heated through. Reduce the heat if needed to prevent burning. Drain on a paper towel-lined platter.
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