The effect in this photograph is called BOKEH. It can easily be achieved by using a very low f stop. I used my 50mm lens with an f stop of 1.8 and a speed of 1/20th second. The red bauble was about 5 feet away from the back lights. 1.8 gives a very shallow depth of field.

This is the tree in the Living Room, the 12 footer, otherwise known as 'The Big Kahuna' according to Emmy. Used a tripod, Shutter Speed 1.6 seconds, f stop 3.5.

Fingerling Potatoes

 

If this recipe was any easier, you could prepare it with your eyes shut.

Heat oven to 375'

Take about 12 fingerling potatoes.

Do not peel, simply cut into quarters.

Place on a baking sheet, I like to line mine with parchment paper.

Drizzle with some oil and toss.

Take about 1 and 1/2 t Butt Rubb, coat the potatoes.

Place in the pre-heated oven for 15 minutes, remove, toss and place back in the oven. IF--you are serving with the crab cakes, this would be a good time to put the crab cakes in the oven. Within 15 minutes both the potatoes and crab cakes are ready to serve.

 

 

 

Crab Cakes

Crab Cakes with Fingerling Potatoes

• List of ingredients

2 T Mayo

1 large egg
1/4  t Worcestershire Sauce
1/4 t Mustard
( I like to use Coleman's dry mustard-but any will work)
1/4 t Cayenne Pepper
1/4 t Salt and 1/4 t Black Pepper
8 oz. Crab Meat
( Try to use the crab meat that comes from the Fresh Fish section of the grocery store.)
5 Green onions, sliced on the bias.
1/2 c Panko Bread Crumbs
( If you do not have Panko, simply crush soda crackers-use same volume.)

• Mix the first 6 ingredients all together.
• Add the crab, make sure there are no shell pieces.
• Add the  green onion.
• Add the Panko Bread crumbs and mix till all incorporated. Do not over mix as you want the crab pieces to still be in tact to a degree.
• Portion the crab cakes into 2 oz. You should get 6 Crab Cakes.
• Place in the fridge and leave for about 30 min - 1 hour.
  

  
• 
  

  Dipping Sauce

  

This can be made while the Crab Cakes are in the fridge.
You can use either Sriracha Sauce ( in the Asian food section).
OR Chipotle Peppers ( in the Mexican Food section).

Which ever you decide to use the recipe is simple. Simply add the ingredients and mix. Place in the fridge till needed. These sauces are best served cold. They can both be made 3 or 4 days ahead.

 

1/2 cup Mayo

1 T Sriracha Sauce or Chipotle Sauce.

 

The Chipotle Sauce works well if you are having a Southwestern event.

 

Back to the Crab Cakes.

1 cup Flour in a small bowl

1 egg, beaten into another small bowl

1 cup Panko Bread crumbs into a 3rd small bowl.

 

GENTLY. Coat the Crab Cake in the flour, dip into the egg then coat with the Bread Crumbs.

This will get a little messy, but well worth the trouble.

The Crab cakes can be stored in the fridge till ready to cook.

To Cook;- Place 2 or 3 T of oil in a sauté pan on medium heat.

Gently cook the crab cakes on bot sides till lite brown.

They could be served at this point--OR-- place back in the fridge, then, when you are ready to eat, put them in a 350' oven for about 20 minutes. I prefer to use the oven method as it makes for easier clean up and less hectic.

 

 

  



Potatoes Dauphinoise (Dangerously yummy)

These should come with a caveat--once you start eating them, you can not STOP.
 

2 lb. Russet Potatoes-sliced on a mandolin as thin as possible.

1 very large garlic clove-crushed.

1 cup cream and 1 cup milk.

1/2 teaspoon black pepper and 1 teaspoon salt.

20 passes of a fresh nutmeg on a grater.

1 cup Gruyere Cheese--split in half.

 

 

Peel and slice the potatoes--do not rinse them. The starch helps to thicken the sauce.

Place all of the ingredients except the Cheese, into a large saucepan.

Over a low/moderate heat, cook the potatoes for about 15 minutes--STIR all the time. Add half of the Cheese, remove from the heat and let cool for about 30 minutes.

Take a baking dish, either line with foil or parchment paper.

Once the potatoes have cooled enough to enable you to handle them, place them in layers on the baking dish.

Place in a 350' oven. Cook for about 25 minutes-check how they are progressing. Turn the baking dish and continue to cook till golden brown.

Remove from the oven. The potatoes can be served almost immediately--BUT-- if you are preparing these for a dinner party, they can be cooked ahead of time. Once cooled, they can be cut into desired shapes and reheated at 300' for 10-15 just before serving.

This should make enough to feed 6-8 people, or 4 porkers.



 



Fennel and Goat Cheese Soup

1 Whole Bulb Fennel ( remove the fonds )
2 Cloves Garlic
3/4 Cup Chicken Stock
2 T Goat Cheese-I used Herbed Goat Cheese
1/4 Cup Cream
1/2 T Butter
Pinch of Nutmeg

 

Quarter the Fennel, place in a steamer basket with the garlic and steam for about 25 minutes, till the Fennel is cooked.

Heat the Chicken stock, remove from the heat and add the Goat Cheese-set aside.

Once the fennel is cooked add it along with the garlic to a blender, add the stock, then puree.

Return to the heat, add the cream and butter, heat through-DO NOT let the mixture boil.

Serve.  Makes 3 servings.

 

 

 



Two Cheesse Soufle