March 2, 2010

Frank Stitt's Southern Table

Another great cookbook from Frank Stitt, Frank Stitt's Southern Table. A cookbook so great it deserves a foreword by Pat Conroy. This would make an excellent gift for any cook/ friend!

Just a sample...

Crabmeat Crostini
serves 4

Ingredients: 1/2 pound jumbo lump crabment (picked free of shells and cartilage), grated zest and juice of 1/2 lemon, juice of 1/2 lime, 1-1/2 tablespoons extra virgin olive oil, 1 teaspoon finely minced chives, 1 teaspoon finely minced chervil or parsley (plus 4 small sprigs for garnish), kosher salt & freshly ground white pepper to taste; Four 1/2-inch-thick slices baguette (crusts removed)

Directions: Preheat oven to 375. Combine the crabmeat, lemon zest and juice, lime juice, 1-1/2 teaspoons of the olive oil, the chives, chervil, and salt and pepper in a medium bowl. Stir gently to combine, being careful not to break up the lumps of crabmeat. Taste and adjust the seasonings.
Brush the bread with the remaining tablespoon of olive oil and place the slices on a baking sheet. Toast in the preheated oven until firsm but not at all colored, about 3 minutes.
Spoon a generous mound of the crab onto each toast and garnish with a spring of chervil.

Variations: Crabmeat Crostini with Green Mango: cut 1/4 of a green mango into 1/4-inch dice and gently fold it into the crabmeat mixture.
Crabmeat Crostini with Apple: core and peel 1 tart apple and cut into 1/4-inch dice. Saute in about 1 teaspoon unsalted butter until slightly softened, about 2 minutes. Stir in a few minced tarragon leaves, 1 teaspoon extra virgin olive oil, and Kosher salt and freshly ground black pepper to taste. Let cool, then fold into the crab mixture.
*recipe from Frank Stitt's Southern Table*

No comments:

Post a Comment