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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Gourmet

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April, 2001

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Brioche-Gelato Sandwiches

(Gourmet, April, 2001)

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Cilantro-Lime Tartar Sauce

(Gourmet, April, 2001)

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Shiitake Frittata Squares With Prosciutto

(Gourmet, April, 2001)

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Shrimp And Spinach Dumplings With Asian Dipping Sauce

(Gourmet, April, 2001)

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Soft-Shelled Crabs Meuniere

(Gourmet, April, 2001)

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To Crack And Shave Fresh Coconut

(Gourmet, April, 2001)

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Hollandaise

(Gourmet, April, 2001)

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Anise Seed Flatbreads

(Gourmet, April, 2001)

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Asian Noodle Salad

(Gourmet, April, 2001)

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Beef Paillards With Watercress And Herb Salad

(Gourmet, April, 2001)

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Braised Veal With Gremolata

(Gourmet, April, 2001)

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Coconut Buttercream

(Gourmet, April, 2001)

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Coconut Pineapple Cake

(Gourmet, April, 2001)

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Cornmeal-Crusted Soft-Shelled Crabs With Cilantro-Lime Tartar Sauce

(Gourmet, April, 2001)

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Deep fried foods are a high fat indulgence that should be consumed infrequently.

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Comments:

On June 12, 2008, 4:39 pm foodieprincess said:

I'm not sure when I first had Soft shell crabs, it was probably back in my New York days, but once you've had that pleasure you won't forget it. The experience is so unlike eating regular crabs. Soft shell crabs are in season for a very brief period of time (May-July). There is something very rich and decadent about them - its hard to describe. Soft shell crabs are served best one of two ways: cornmeal crusted and deep fried, or sautéed in oil and garlic and served over pasta. This recipe showcases soft shell crabs at their best with a crunchy, flavorful cornmeal crust. The tarter sauce is really not needed; just add a squeeze of lemon. These are a great addition to your traditional backyard BBQ fare.


Couscous With Apricots

(Gourmet, April, 2001)

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Cumin And Chive Stuffed Eggs

(Gourmet, April, 2001)

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Haddock In Charmoula Sauce

(Gourmet, April, 2001)

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Hazelnut And Almond Macaroons With Orange Semifreddo

(Gourmet, April, 2001)

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Lamb Chops With Yogurt-Mint Sauce

(Gourmet, April, 2001)

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Leg Of Roasted Lamb On Potato, Eggplant, And Tomato Tian

(Gourmet, April, 2001)

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Lemon And Poppy Seed Tartlets

(Gourmet, April, 2001)

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Lemon Curd

(Gourmet, April, 2001)

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Lemon Ice Cream With Black-Currant Sauce

(Gourmet, April, 2001)

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Lemon Mousse Napoleons

(Gourmet, April, 2001)

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Lemon-Ginger Pound Cake

(Gourmet, April, 2001)

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