Monday, December 26, 2011

Crabmeat Cream Sauce

We made this with lobster ravioli for a special occasion. The original recipe was for about one pound of pasta and in parentheses I've added my changes 3 pounds.
  • 2 ounces of unsalted butter (6 ounces for 3 lbs.)
  • 1 tablespoon of chopped shallots (1 large bulb for 3 lbs.)
  • 4 ounces of chunk crabmeat (8 ounces for 3 lbs.)
  • 2 ounces of Cognac (I substituted Grand Marnier because I had it on hand and used only 2 ounces for 3 lbs. because of its strong flavor)
  • 5 ounces of tomato sauce (15 ounces for 3 lbs.)
  • 10 ounces of heavy cream (30 ounces for 3 lbs.)
  • Salt to taste
In a pan or pot large enough to contain all the liquid, melt the butter and then sauté the shallots on medium heat until they are translucent.

Add the crabmeat and sauté for 2-3 minutes more.

Remove from the heat, add the Cognac, then put it back on the burner. PLEASE BE CAREFUL! The Cognac might ignite and result in a large flame. Don't burn your face off. Sauté for 2-3 minutes more.

Add the tomato sauce, cream, and salt. Cook until it reduces about halfway and becomes thicker.

Add the sauce to the cooked ravioli and let them sit for 1-2 minutes to absorb some of the sauce. Serve immediately.

Peach Cobbler in a Cast Iron Skillet

This is insanely good, especially if you like cast-iron cooking.
  • 6 tablespoons of unsalted butter
  • 1 cup of sugar
  • 1 cup of flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 cup + 1 tablespoon of whole milk
  • 1 can of sliced peaches with their liquid (I have been substituting 1 jar of Trader Joe's peach halves, minus 2 halves, with about half the liquid in the jar)
Pre-heat the oven to 350 with a 10" or 12" cast iron skillet inside. After the oven is pre-heated, let it continue to heat for another 8-10 minutes.

Mix sugar, flour, baking powder, salt, and milk together into a batter.

Take the skillet out of the oven and melt the butter in it. I find this easier if I cut the butter into 1-tablespoon blocks. Pour the batter into the skillet. Spread the peaches on top of the batter. Pour the liquid on top of that. If you're using a 12" skillet, don't worry if the batter doesn't spread all the way out to the edges--it will rise to about 3/4 of an inch.

Bake at 350 for 30-40 minutes.