Joe Barkson's Worldwide Recipes - Free recipes, food humor, and more...

Friday, January 27, 2012
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This Week's Theme: Favorite Ingredients - Crab

Today's Recipe: Crab Quiche

Here's something to think about from Rosemary Zwick:

Why is lemon juice made with artificial flavor, and dish-washing liquid made with real lemons?

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This week's theme

• 20th Century American Classics

This week's recipes

• James Beard's Roquefort-Filled Mushrooms
• Cobb Salad with Brown Derby French Dressing
• Spinach with Sour Cream
• The "21" Club Hamburger
• Chocolate Meringue Pie

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Thanks to Iris Price for sharing this idea for feeding a crowd with no muss, no fuss:

Here's a really quick and easy recipe that I made for my music group to eat after music practice this week.

Broth with Extras

Chicken or vegetable broth, boxed, canned, or homemade
Grated carrots, zucchini, and anything else you like
Croutons (I made my own from olive oil and rosemary bread)
Black pepper in grinder

Serve hot broth in soup bowls. Put remaining ingredients on table and let everyone add what they want to their broth.

Have a great weekend.

Just about anything can be cooked in a quiche, and crab meat is one of the best choices. I think of this as a dish suitable for even the most special of occasions.

Crab Quiche

1 prepared 9-inch pastry shell, or your favorite recipe
2 eggs plus 2 egg yolks
3/4 cup (180 ml) whole milk
3/4 cup (180 ml) heavy cream
2 Tbs (30 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
1 cup (250 ml) canned or cooked fresh crab meat
2 Tbs (30 ml) chopped fresh chives

Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice. Bake in a preheated 375F (190C) oven for 15 minutes. Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more. Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and cayenne. Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust. Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch (3 cm) from the edge of the crust. The center should be slightly liquid but will firm up as it cools. Serves4 to 6.

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Today's second recipe

• Crab Sandwiches

Today's bonus recipes from the WWRecipes Archives

• Quick Broiled Bananas
• Strawberry Fool
• Dorothy Marshall's Blueberry Pie
• Whoopie Pies

Today's Readers' Recipes

• Creamy Mushroom and Spinach Soup
• Cheddar and Leek Muffins
• Pork Tenderloin with Lemons and Artichoke Hearts
• Quick Spanish Egg and Potato Tortilla

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Ask the Chef - It's usually about food, but you never know what people are going to ask me

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Thanks to Nancy Marr for this week's review:

Substituting Ingredients: The A to Z Kitchen Reference is a great little book that has a lot of information to help keep you from running to the store when you’re in the middle of a recipe. In my case, that’s something my husband will really appreciate. Click here to learn more.

	Thanks to Caryn from Manalapan, NJ for this review: My son got me this utensil last year for Christmas and I didn't think I'd ever really use it, as I had many, many tools to choose from. However, once I picked it up and tried it, I couldn't put it down. This 5-in-1 tool is just about the only utensil I use to cook. I highly recommend it. Click here to learn more.
	Thanks to Alan Duxbury for this review: I thought you might like a review for Shepherd Spy: Tales of Violence and Intrigue and Terrorist Sheep. It is available on Amazon and at only 48 pages may seem small but it's worth buying not only for the excellent artistry and plot, but also because you can keep it on your cookery book shelf next to the large sign reading "Real Shepherd's Pie isn't made with beef!" Click here to learn more.
	Thanks to Laurel Hennessy for this review: One thing in my kitchen that I use just about daily are my kitchen shears. I use them to snip herbs right into a pan and to cut my salad greens into bite-size pieces. I've also used them to cut chicken strips for stir fry. They are dishwasher safe so cleanup is a breeze. Click here to learn more.
	Thanks to Sherril Gerard of Santa Ana, CA for this review: I have a pigtail food flipper and love it. Fantastic for bacon and pork chop turning and other items. You must learn not to scratch the skillet but once mastered you will love it. It doesn't let the meat juices escape from holes made by large forks, and no stiff tongs to make your hands ache. I use it for french toast, hot dogs, etc. etc. I even gave all my girls one in their Christmas stockings this year. Click here to learn more.
	Thanks to Mary Silcox for this review: The Podleski sisters are masters when it comes to developing tasty, healthy, and easy to follow recipes. I own all three of their previous books (Looneyspoons, Crazy Plates, and Eat Shrink and Be Merry) and credit them with helping me to lose a significant amount of weight and develop a healthier lifestyle. What I like best about their recipes is that they do not sacrifice flavour for nutritional value. Indeed, they don't even eschew ingredients such as butter and bacon - they just restrict their use to small quantities when needed to add deliciousness. In their newest book, The Looneyspoons Collection, the sisters re-formulate many of their recipes following current nutritional thinking, and taking advantage of healthy alternatives (e.g., whole wheat pasta, reduced salt products) not available when they started out. So long as you can stomach their terribly cheesy puns (recipe titles include "the lord of the wings", "a wok in the pork," etc.) I think you'll find this a terrific addition to your cookbook collection, even if you already have the sisters' other titles. I particularly recommend "tube beef or not tube beef" and "worth every penne" - both delicious dishes that also make great leftovers. Click here to learn more.
	Thanks to Donna in Buffalo, MN for this review: Today the kitchen got a bit brighter when the light bulb in my head went off. Why it took me 40 of my 61 years to think of this is beyond me but better late than never, right? I purchased my first ulu knife in Bar Harbor, ME while motor home traveling in the mid '90s. This gadget is great for cleanly cutting my herbs, quickly, safely and neatly. Today, needing some of my fresh rosemary for my turkey dressing I discovered one more use. Instead of trying to strip the sticky rosemary leaves from the stem by hand I used my ulu to cut right next to the stem. It was really slick and no sticky fingers. Sure glad I wasn't any older when I figured this out. Click here to learn more.

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Barbara Forsythe, Editor

Drinking Alone Beneath the Moon
by Li Po (701-762)

A pot of wine among the flowers,
I drink alone, no kith or kin near.
I raise my cup to invite the moon to join me,
It and my shadow make a party of three.
Alas the moon is unconcerned about drinking,
And my shadow merely follows me around.
Briefly I cavort with the moon and my shadow,
Pleasure must be sought while it is spring.
I sing and the moon goes back and forth,
I dance and my shadow falls at random.
While sober we seek pleasure in fellowship,
When drunk we go each our own way
Then let us pledge a friendship without human ties
And meet again at the far end of the Milky Way.

In Michael J. Gelb's "Wine Drinking for Inspired Thinking"

Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at Barbara@wwrecipes.com

For an archive of all Morsels published in Worldwide Recipes, plus Weekend Morsels for insatiable foodies, please visit TheLastMorsel.com