Fun New Video!!

Delicate sweet crabmeat finally gets treated appropriately in this oh so delicate and elegant savory cheesecake. Wow someone with this hard to forget masterpiece in less than 40 minutes.

Savory Crabmeat Cheesecake

Savory Crabmeat Cheesecake

 The Recipe!

6-8 oz of crabmeat (one can if you can’t get it fresh)
8 oz of whipped cream cheese
1/3 cup of sour cream
2 extra large eggs
Sea salt and fresh ground pepper
Butter
Bread crumbs
1/4 cup grated Gruyere or Emmentaler cheese
1 large shallot, diced finely
 

Pre-heat oven to 300 degrees
Sauté chopped shallot in butter until slightly browned.
Butter 4 ramekin dishes and line with flavored bread crumbs.
Blend cream cheese and sour cream in a bowl with a whisk.
Add pinch of salt and few grinds of the pepper mill.
Fold in the shallots, then gently fold in the crabmeat.
Pour evenly into ramekin molds, sprinkle cheese on each and place on a baking sheet in the oven for 40 minutes. Let cool for 5 minutes before un-molding from dish (or keep in dish).
Serve with below recipe.

Sautéed Summer Squash with Green Snap Beans

2 small summer squash
1/4 lb of snap green beans
2 heaping teaspoons of dried onion flakes
Sea salt and fresh ground pepper to taste

Slice squash and place in a covered pan over medium fire with several tablespoons of extra virgin olive oil and onion flakes. Stir occasionally and cook for 5 minutes. Add beans and cook an additional 3 minutes.

 

Oeuf Aux Pomme De Terre

The egg and potato never tasted or looked so good together – in less than 30 minutes.

Oeuf Aux Pomme De Terre

1 large potato per guest
1 egg per potato
1 large shallot
Herbs De Province
Sour cream
Sea salt and fresh cracked pepper
Butter
Truffle oil to drizzle on eggs (optional)

Sauté shallot in butter until golden and put aside.
Microwave potatoes 9 minutes for 2, 12 minutes for 4. Pierce holes in potato first with a fork.
Slices potatoes in half length wise and scoop out as much flesh as you can without breaking the skin,
Bake the potatoes skins in a 400 degree oven, first spicing with sea salt and fresh cracked pepper.
When browning nicely, remove from oven and set aside.
Scramble one egg per potato half, adding a pinch of salt, pepper, sautéed shallot and at the end adding 1/4 cup of sour cream.
Pour equal amounts in each baked potato skin. Drizzle the eggs with truffle oil (if desired) or just a bit of extra-virgin olive oil and Herbs De Province.
Place bacon wrapped mushrooms with potato on each plate or on a large platter. Top egg with a grilled point of French Bread (see picture).

Mushroom Wrapped in Bacon

Wrap a large mushroom in one slice of bacon and keep it together with a toothpick skewered through.
Bake in a 400 degree oven until bacon is crisp.

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