Friday, April 19, 2013

Crab Soup

Lemons beget lemonade,

cute little toast appetizers where you have to trim off the crusts
beget blueberry bread pudding with lemon sauce,
and half and half that's left over from a batch of cheese fondue
begets crab chowder.  Or maybe it's bisque.
What's the difference between chowder and bisque, anyway?
This soup is simple, delicious, and fairly frugal if you substitute fake crab meat,
which I did.
I'd also like to note that an eensy bit of patience is called for here, as you should let the soup thicken and come to a bubble over medium-high heat instead of blasting it on high, as is my wont.
I've always wanted to use "wont" in a sentence.
Happy now.
1/4 c. butter
1/4 c. flour
4 c. milk (I used nonfat)
1 c. half and half
1 T. Worcestershire sauce
2 t. grated onion
1/2 t. salt
1/4 t. pepper
1 1/4 c. fake crab meat, flaked
2 hard-boiled egg yolks, crumbled
4-5 T. sherry

Melt butter in saucepan; add flour and stir.  Slowly, while whisking, add milk and half and half.  Add Worcestershire sauce, onion, salt, and pepper.  Heat over medium or medium-high heat, stirring constantly, until bubbling and thickened.  (This takes a bit of time -- maybe 15 minutes or so?  Patience.)  Add the fake crab, heat through, and serve, adding 1 T. sherry to each bowl and sprinkling each with a bit of the egg yolk.  Serves 4 - 5.


Saturday, April 6, 2013

Homegrown Asparagus!

Kahuna's homegrown asparagus!  How cool is that?
Anyone have any favorite ways to serve it?

Thursday, April 4, 2013

Maple Nut Muffins

These maple nut muffins are not exactly low-cal, but they are tasty.  It must be all that butter.  I do love butter. 
The recipe came from Country magazine, and here's the link:  Morning Maple Muffins.  The only change I made was to use low-fat plain yogurt instead of the sour cream; my yield was 12 muffins instead of 16.
Any good cooking going on at your house?