A Taster’s Journey

Soft shell crabs are a seasonal shellfish that should not be missed. They have the unique quality of having juicy sweet meat and a crunchy shell – fabulous. The best seafood chefs will create sublime dishes combining these crabs with sophisticated sauces, and you should try them. But you can also prepare delicious crabs at home; it is easy and very quick.

Buy your crabs the day you will cook them, and have you fishmonger clean them. Dredge you crabs into flour seasoned with salt, pepper, thyme, and perhaps a spicy seasoning like cayenne pepper. Next, dunk crabs into a mixture off egg and milk. Lastly, coat the crabs with breadcrumbs, or for a more crunchy alternative use panko breadcrumbs. Now sauté the crabs in olive oil. Note that you only need about a 1/4 inch of oil, but make sure it is very hot before adding the crabs. Sauté for 1 – 2 minutes per side until golden brown.

Serve your crabs with a wedge of lemon.

A crisp Sauvignon Blanc would be a great wine to serve with the crabs

Spring is a great time to cook lamb. We start to think about dusting off the grill, whether it be a charcoal or a gas grill. And we want to keep things a little simpler in spring, as opposed to those lamb stews or braised lamb shanks of winter. Variety is the spice of life, so I have listed three different ways to grill lamb. Grilling techniques vary widely, but I prefer to grill on a high heat. This sears the outside of the meat sealing in the juices. The outside will get a little char, and will cook rapidly; the inside will remain rather rare, which I prefer. If you prefer more well done lamb, move to a lower temperature and continue cooking. In either case, allow the meat to rest for at least 5 minutes before serving.

Loin lamb chop

are the simplest to prepare. Have the butcher cut the chops 1 ¼ in. thick, season with minced garlic, fresh chopped rosemary, salt, pepper and olive oil. Grill.

Lamb burgers

are a fun alternative to hamburgers. In a bowl, moisten breadcrumbs with a little milk. Sauté onions and a clove of minced garlic and add to the bowl. Add ground lamb, fresh herbs (oregano, thyme or rosemary) and salt and pepper. Form 1/3 to ½ lb burgers, then place a chunk of feta cheese ( optional) into the center. Grill.

Butterflied leg of lamb

is a great way to feed a crowd. Since it is rather uneven, part of the lamb will be medium, while the thickest section will be rare. Have the butcher butterfly the lamb, then marinade overnight in ½ cup Dijon mustard, 2 tbs. fresh rosemary, 2 minced garlic cloves, 2 tbs. olive oil, 2 tbs. soy sauce, and ground pepper to taste. Grill.

The holidays are usually a time of excess; plenty of red meat, heavy cream, rich desserts and alcohol. It’s fun, but by the time January arrives, healthy food sounds like a needed change…even if you are not dieting. I find a thick, chunky vegetable soup hits the spot, especially if it’s a little chilly outside. The basic soup below is very easy to make; and it’s also delicious. Note that several optional ingredients have been listed, so you can modify it to reflect your personal tastes.

Main ingredients:

• 5 cups Swanson chicken broth (99% fat free)
• 1 1/4 cups chopped onion
• 1 1/4 cups carrot, chopped in ½ in. slices
• 1 1/4 cups celery, chopped in ½ in. slices
• ½ head cabbage, cut in ½ in. shreds
• 1 tbs. fresh thyme
• 1 tbs. fresh parsley, chopped
• 1 tsp. dried dill
• 1 tsp. tomato paste
• Salt and pepper to taste

Optional ingredients:

• 1 boneless chicken breast, cut in bite size pieces
• 1 can kidney beans, drained & rinsed
• 1 zucchini, cut in ½ in. slices
• 1 parsnip, cut in ½ in. slices
• 1 cup cooked egg noodles
• 1 cup bok choy, chopped in 1/2 in. slices
• small can water chestnuts, drained & rinsed

1. Add 2 cups of chicken broth to a pot and bring to a simmer.
2. Add salt and pepper (to taste) every time ingredients are added.
3. Add onion, carrot and celery and cook on medium for 10 minutes.
4. Add the rest of the main ingredients, and simmer for an additional 20 minutes.
5. Add optional parsnip with the carrots
6. Add optional zucchini and bok choy with the cabbage
7. Add cooked chicken, egg noodles, beans and water chestnuts 5 minutes before serving.
8. Serve hot.