Crab-filled Avocados

Looking for a gift for someone who has everything? Something a bit out of the ordinary that doesn’t come out of a catalog or off of the internet?  A gift that will express care and best wishes for the person in a way they may appreciate more than a costly, beautifully wrapped package?
Here’s a suggestion: How about a lovely personalized tea?  “Just for two” — or for whatever number of others you know they’d enjoy having it with! Either indoors or outdoors, fancy and elegant, or simple and casual.  You’d be surprised at the response you’re apt to get. because it’s a gift for all ages! Young and old and in between… My 12-year-old godchild looks forward to her annual birthday tea every year as much as she did the first time one was given to her at age 7.  I know several 80-year-olds who no longer feel up to participating in many activities they used to enjoy, yet, at the mention of a tea, immediately brighten up summoning energy and enthusiasm from some unknown source.
Perhaps this recipe may inspire you with your own ideas for something similar. Just the planning and preparation of such a gift can turn out to be a gift to yourself as you find unexpected enjoyment in creating and preparing it for someone else!
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Crab-filled Avocados
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
20mins
READY IN
20mins

Ingredients

Instructions

  1. For each avocado half: mix together 1/4 cup of crumbled crabmeat, a tablespoon of mayonnaise, a pinch of onion salt, and fresh lemon juice (to taste).
  2. Adjust ingredients to desired taste, and add a sprinkle of lemon zest and chopped parsley for garnish. Spoon into avocado half and serve!

Festive Christmas Cauliflower

Last week one of our convent dinners included a whole head of cauliflower covered with a flavorful cheesy topping that was most enjoyable. Eating this prompted me to begin speculating about a possible Christmas cauliflower creation that might enhance a holiday dinner table. I envisioned something a little more dressed up with a stylish bit of sparkle and festive flare.

Here is what resulted from my culinary day dreaming: One saucy Head of cauliflower steamed whole, then covered with a combination of mayonnaise, etc., adorned with a skirt of rich dark green kale that has been slightly braised in oil and stylishly fluffed out around it. This basic beginning would then be tastefully embellished with bright red jewel like roasted cherry tomatoes. Thus attired my plain head of cauliflower would be stylishly prepared to make her special appearance at a very special meal.

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Festive Christmas Cauliflower
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
45minutes
PREP TIME
10minutes
READY IN
50minutes

Ingredients

Instructions

  1. Steam or boil cauliflower until soft but still firm about 20-25 minutes.
  2. Combine cheese, onion, pimento, and mayonnaise. Spread over cauliflower completely and place in a baking dish or pan.
  3. Put in a high oven (400 degrees) for a long as it takes to gain a nice golden glaze.
  4. Let rest a while.
  5. Toss the tomatoes with a little olive oil and lay out in a single layer on a sheet pan.
  6. Season with kosher salt and pepper.
  7. Roast for 15 to 20 minutes at 400 degrees, until tomatoes are soft.
  8. Chop kale and sauté in oil and garlic.
  9. Place cauliflower on a bed of kale. Scatter or place tomatoes around it as desired.

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Swiss Omelet Roll with Mustard Sauce

Here at the Convent we love to give attention to birthdays, be they big or little. Last week I had a very BIG one (85!) and it was celebrated in a very big way, especially featuring an abundance of beautiful spring flowers and fabulous food — two of my main passions.

The day was launched with an outstanding brunch including many of the old favorites I’d used over the years for guests, retreats and special events. This Swiss Omelet Roll was a specialty that brought back many memories, and made for much meaningful conversation as we re-lived the occasions when it was served.

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Swiss Omelet Roll with Mustard Sauce
SERVINGS
6-8
CHANGE SERVING SIZE
COOK TIME
45minutes
PREP TIME
20minutes
READY IN
65minutes

Ingredients

Instructions

Omelet:
  1. Combine mayonnaise and flour.
  2. Gradually add milk and beaten egg yolks; cook, stirring constantly over low heat until thickened.
  3. Remove from heat; cool 15 minutes.
  4. Fold mayonnaise mixture and seasonings into stiffly beaten egg whites.
  5. Pour into 15 ½" x 10 ½" jelly roll pan lined with wax paper, brushed with mayonnaise.
  6. Bake at 425 degrees Fahrenheit for 20 minutes.
  7. Invert pan on towel; carefully remove wax paper.
  8. Cover with combined ham, cheese, and green onion.
  9. Roll from narrow end, lifting with towel while rolling.
Sauce:
  1. Combine sauce ingredients; mix well.
  2. Serve omelet seam down; top with mustard sauce.
  3. Garnish with watercress (or parsley) and tomato slices.

Crispy Baked Seafood Patties

If you are trying during Lent – as many households are! – to make your meals simpler, less indulgent, and more in keeping with the Lenten spirit, you will want to consider adding these crispy baked seafood patties to your menu. Last week at the convent we made these with tuna, but any seafood of choice (such as salmon or crabmeat) would lend itself perfectly to this recipe. High in taste and low in fat, these golden little cakes made a very satisfying, yet healthy meal which we all thoroughly enjoyed. For the sake of those who prefer a little touch of decadence we offered a modified version of tartar sauce to dress them up a bit. However most of us found them delicious without any added enhancement. Once you try them I’m sure you will agree they should not be reserved just for Lent, but enjoyed all through the liturgical year.

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Crispy Baked Seafood Patties
SERVINGS
4patties
CHANGE SERVING SIZE
patties
COOK TIME
20minutes approximately
PREP TIME
15minutes
READY IN
35minutes

Ingredients

Instructions

  1. Mix together and shape into patties.
  2. Place on lightly greased baking pan.
  3. Cook at 400 degrees Fahrenheit until golden brown on both sides, about 20 minutes.
  4. Combine together ingredients for sauce.

 

The Ultimate Fish Taco with a Twist

For some time now, our theater group, Elements Theater Company, has been doing their theater productions with a dinner added prior to the show.  Traditionally, this has been a plated meal tying in with themes from the play.  This summer, the show was unique – Alan Bennett’s Talking Heads.  This award-winning series of solo pieces is considered a classic of contemporary drama, universally hailed for its combination of razor-sharp wit and deeply felt humanity.  The menu for this production conjured up images of an upscale Cape Cod pub food feel with a classy fish taco.  I started searching for recipes, and the one I hit on was just the right one.  The result was a colorful “box” dinner with the best fish taco I have ever tasted.  Filled with crunchy cabbage, spicy mayonnaise, sweet and sassy mango salsa and a light and crispy panko- crusted cod – this is party food at its best – all served up in a glossy black box.  Accompaniments included sweet potato fries, fresh corn and bacon salad and a homemade coleslaw.  I’d recommend this for any summer gathering.

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The Ultimate Fish Taco with a Twist
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
20min
PREP TIME
45min
READY IN
1hr

Ingredients

Instructions

  1. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
  2. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
  3. Prepare the fish. Cut the pieces of fish into 1-ounce strips or to your liking. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded, deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
  4. Place tortillas on a damp towel on a single layer on a cookie sheet, cover with another damp towel and place in a warm oven until ready to use.
  5. To serve, set up the tacos "family-style". Start with your warmed flour tortillas, assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded cabbage, cilantro leaves (opt) and lime wedges next to the fish. Have fun building your own tacos.

recipe adapted from Tyler Florence

Baked Crab Cakes

Saturday mornings in the community are referred to as “Weekly Beehive” time. Every Community member young and old is assigned to some task where they busily work together with others on any number of projects that need doing that week.

This week I was assigned to tea preparation. Our Friday Harborside plated teas have been a tradition since the very beginning of the Community. Many people, especially vacationers, look forward to them in the summer months and at Advent. This week’s plate includes a mini crab cake which is always popular. My job was to make the filling for one hundred of these. When I did, it tasted so good I thought, “Why just for tea why not for a main meal?” So I made a larger version that was a big hit for lunch at the Convent!

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Baked Crab Cakes
SERVINGS
CHANGE SERVING SIZE
COOK TIME
10-15minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Finely chop crab meat, celery, scallions all to the same size and place in a bowl. Add mayonnaise, relish, and 1/3 cup saltines and toss together.
  2. In a separate bowl beat egg slightly and add lemon juice and zest. Add to bowl and combine all ingredients thoroughly.
  3. Shape into patties and carefully press on both sides into remaining saltines.
  4. Rather than the usual method of frying the cakes, I chose to simply bake them on an un-greased pan or a cookie sheet at 400 degrees for 10-15 minutes or until golden. Less work, less mess and clean up. Less fat!