Subject: Crab au Gratin
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 19 2002 - 06:39:13 EDT
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FOOD FUNNY
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If it weren't for bar jokes, I probably wouldn't have enough food
funnies to publish. Here's one from Jan D. of Cambridge, Ontario:
A man goes into a bar very thirsty. He sits down waiting for the
bartender to see him. The man next to him calls for the bartender
saying, "I'll have another waterloo."
The bartender gives him a tall, ice-cold drink, then asks the newcomer
what he would like to drink. Wanting to try this new drink he says,
"I'll have a waterloo too."
The bartender gives him a tall, ice-cold drink. He takes a big drink
and says "HEY! This isn't any good. It tastes just like water!"
The man next to him looks at the bartender and says, "Well, it IS
water... right Lou?"
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TODAY'S RECIPE
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This dish, with its cream and sherry, was probably inspired by the
wonderful she-crab soup of the low country area of the Carolinas.
All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002
http://www.amazon.com/exec/obidos/tg/detail/-/0684871696/worldwiderecipes
Crab au Gratin
2 Tbs (30 ml) butter
2 scallions (spring onions), green and white parts,
finely chopped
2 tsp (10 ml) all-purpose flour
1 cup (250 ml) heavy cream
1/4 cup (60 ml) dry sherry
1 lb (450 g) crab meat, picked over to remove
shells and cartilage
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup (60 ml) bread crumbs
1/2 cup (125 ml) grated Gruyere or Swiss cheese
Heat half the butter in a saucepan over moderate heat and saute the
scallions for 5 minutes. Stir in the flour and cook for 2 minutes.
Stir in the cream and bring to a boil, stirring frequently. Reduce
the heat to low and simmer for 3 minutes. Stir in the sherry and
remove from the heat. Stir in the crab meat, Parmesan, salt, pepper,
and nutmeg. Pour the mixture into a lightly greased baking dish or 4
to 6 lightly greased ramekins. Heat the remaining butter in a skillet
over moderate heat and stir in the bread crumbs. Sprinkle the grated
cheese over the crab mixture and top with the crumbs. Bake in a
preheated 400F (200C) oven until the cheese has melted and the filling
is bubbling, about 15 minutes. Serves 4 to 6.
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