|
|
|
|
RecipesRECENTLY ADDED, COMMENTED, RATED, SAVED AND TAGGEDMagazinesRECENTLY ADDED ISSUES
|
|
|

What's Cooking September, 2010 Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's... |
|

Summer's End Foodie Reading List Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads. Spoon... |
|

In Season: Grapes When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I... |
|

Style with Substance When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and... |
|

Brewmaster Kirk Hillyard Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results. But how often do... |
|
|
RECENT ARTICLES, COOKBOOK REVIEWS & MORE Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's food magazines have it covered. You'll also find issues focused on restaurants and Southern food.
Below is a quick summary of what's hot in this month's issues of Bon Appetit, Food Network, Food & Wine, and Fine Cooking magazines.
And for a... |
| 
Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads. Spoon Fed by Kim Severson In this memoir, New York Times Food Writer and Atlanta Bureau Chief Kim Severson shares with us her very personal story about her battle with alcoholism and journey of self-discovery all the while building a notable career as a... |
| | | When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and frequent television cooking show judge dismissed the book as fluff, their opinions based solely upon its cover. (Isn't there an old idiom that applies here?)
Okay, so the cover is an unfortunate photo of the fetching author-chic and slim, teetering in her signature stilettos—tongs in hand,... |
| Legend has it that 13th century Spain’s King Alfonso X credits his swift recovery from an unknown illness to sipping wine with small dishes in between meals. He was so convinced of these dietary effects that he ordered tavern owners across the country to make sure they served a small snack or “tapa” (Tapas) with wine.
Hmmm, I wonder if this is where more modern bar owners got the idea of serving assorted snacks with cocktails, beer... |
| | | |
|
The French Room: Crab Cake with Tomato Jam |
|
|
|
|
 |
Rate, save, comment and tag recipes in this article |
 |
Rate, save, comment and tag recipes in this article |
| |  | Crab Cake with Tomato Jam | | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
|
|
A classic since the very beginning of The French Room in Dallas, Texas, the Crab Cake with Tomato Jam is one of the dining room’s signature dishes. This interpretation is simple, elegant, and somewhat familiar. The French Room’s menu would not be complete without this timeless appetizer and now you can enjoy it at home! Both the crab cakes and jam can be made ahead of time and gently warmed prior to serving. Served as tiny bite-sized treats, dinner or cocktail party guests will love these crab cakes. In a larger form, they made a wonderful component of a main meal.
The Famous French Room Crab Cake with Tomato JamTomato Jam - 6 very ripe tomatoes
- 1 teaspoon olive oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger
- 2 tablespoons sugar
Crab Cake - 2 scallions, chopped, sautéed and chilled
- 1/4 pound 16/20 count Panama Bay Shrimp, deveined and dried
- 1 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon Worcestershire Sauce
- 1/4 teaspoon Dijon Mustard
- 1 egg
- 1/2 quart heavy cream
- 1/4 pound jumbo lump crabmeat, cleaned
To make the tomato jam, you will need a pot of boiling water big enough to hold the six tomatoes, some tongs, and a bowl of ice also large enough to hold the six tomatoes. With a knife, make a shallow cut in one end of the tomatoes. Place the tomatoes carefully in the boiling water and boil until the skin starts to peel off (approximately one minute). Remove and place the tomatoes in the ice water. When cool, peel the tomatoes, slice in half (widthwise) and squeeze out the seeds. Chop the tomatoes--just a rough chop because we will be cooking them and pureeing them anyway. Place in a saucepan. Add all of the remaining ingredients and cook over low to medium heat, being careful not to burn them. It should take about 45 minutes to cook to a sweet and flavorful “jam.” You can puree in a food processor or just push it through a strainer with a rubber spatula. Hold warm. Use ring molds 1-1/2 inches across. For a less molded look, form the cakes by scooping them with a large spoon. Combine all of the ingredients, except the scallions, crab, and heavy cream. In a food processor that is very cold, puree the shrimp mix. When the mix is smooth, use a spatula and scrape the sides of the bowl then puree again. While pureeing this second time, drizzle in the cream slowly to prevent the mixture from breaking. Scrape the sides of bowl to ensure a smooth mixture. Puree again. Remember to never let the food processor get warm from friction. Everything is kept cold so the mixture will stay together; if it gets too warm . . . forget about it! When the mixture is smooth, remove to a chilled bowl and fold in crab and the pre-sautéed scallions. Scoop into desired ring molds or directly onto a sheet tray. Chill. Bake at 350 degrees for 10 minutes. A good option is to make bite-size crab cakes by baking them gently in mini muffin tins or mini flexi molds. Both work great. Serve with tomato jam. Serves 4 About The French Room Imagine dining on sumptuous French cuisine under an 18-foot domed ceiling adorned with frescoes. Hand-blown crystal chandeliers and gilt sconces cast their glow upon your table for the perfect mood lighting. If ever there was a restaurant that made you feel like royalty, this is it. The Adolphus hotel's crown jewel, the award-winning Dallas French Room restaurant offers a rare dining experience where ambiance and cuisine combine to create an epicurean delight. Executive Chef Jason C. Weaver bringing with him over a decade of fine dining preparation and execution at some of America’s top hotels and restaurants. The French Room in The Adolphus Hotel 1321 Commerce Street Dallas, Texas (TX) 75202(214) 742-8200Reservations Online
|
PermaLink | |
|
|
|
|
|
|
|
|
|
|