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Sautè of Crab, Corn, and Red Pepper
Cornmeal Madeleines
Goat-Cheese-and-Red-Onion Timbales
Red and Black Summer Fruits
July is the height of the season for enjoying crab. This elegant but easy dinner
menu for six shows the seafood at its best. The cornmeal madeleines and
goat-cheese timbales can be made in advance and reheated; the vegetables for
the crab sautè can be chopped ahead of time and refrigerated. A simple salad
and a loaf of crusty sourdough bread are congenial additions to the menu. For
wine, Pheasant Ridge, a Lubbock winery, makes a Sauvignon Blanc that is a
fine match.
by Ann Clark |
(Below lists ingredients for complete menu; for individual recipe
grocery lists, see separate recipe pages.)
Meat & Dairy
butter
12 ounces fresh lump crabmeat
heavy cream or crème fraîche
eggs
milk
sour cream
6 ounces Texas goat cheese
part-skim ricotta cheese
Produce
scallions
shallots
1 large red bell pepper
4 large ears fresh sweet corn
fresh thyme
fresh parsley
fresh chives
1 large or 2 small red onions
garlic
1 pint fresh strawberries
1 pint fresh raspberries
1 pint fresh blackberries
1 pint fresh blueberries
fresh mint
Grocery
kosher salt
cayenne pepper
freshly ground black pepper
cornmeal
flour
sugar
salt
baking powder
extra-virgin olive oil
Liquor Store
Chambord (black raspberry liqueur)
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