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Well Fed Network - » Momma’s Almost Famous Crab Cakes
This crab cake recipe was passed down from my great-grandmother, to my grandmother, then to my mother and now me. I can still remember my great-grandmother picking through the crab meat, removing shells and mixing this recipe together by feel. Her secre
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Recette - Flan de polenta à la ricotta, courgettes
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INGREDIENTS 
PREPARATION Pour 6 personne(s)
- 2 courgettes moyennes
- 5 ou 6 feuilles de basilic
- 100 gr de polenta
- 500 ml de bouillon de légumes*
- 2 oeufs
- 100 gr de ricotta
- 1 c à s d'huile d'olive
- 1 bûche de chèvre (ou autre si vous préféré)
- Parmesan pour saupoudrer
*pour les quantités de liquide, se référer aux indications du fabricant. Remplacer simplement la quantité d'eau par du bouillon.Préchauffer le four T6 (180°C)
Laver les courgettes. Les râper avec la grille à gros trous. Les faire revenir quelques minutes à feu vif dans un peu d'huile d'olive. Dés qu'elles sont dorées, les retirer du feu. Saler, poivrer et ajouter le basilic ciselé.
Faire chauffer le bouillon de légumes. Lorsqu'il bout, baisser le feu et ajouter la polenta. Tourner sans arrêt le temps que le mélange épaississe. Ne pas la cuire complètement, juste épaissir, elle finira sa cuisson dans le four.
Retirer la polenta du feu. Ajouter la ricotta. Mélanger puis ajouter les oeufs. Bien mélanger puis ajouter les courgettes et 1 c à s d'huile d'olive.
Beurrer des ramequins. Remplir les ramequins à environ ¼ de leur hauteur avec la polenta. Déposer une rondelle de fromage de chèvre et terminer de remplir avec la polenta.
Enfourner et cuire 25 à 30 minutes.
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Raisin butter biscuits (and variants) - recipe on Forkd!
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ffrom a collection of recipe from Switzerland in the 70s - a very simple "sandy" cookie (sable) with raisins (other variants possible with cocoa, almonds, chocolate chips, candied orange, icing etc.).
They are extremely good for such a simple recipe - this was one of the favorite christmas biscuit in our house, and one we made mountains off so they would last into the winter.
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Thai rice soup with shrimp, Khao Tom Goong / ImportFood.com recipe
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Ingredients
2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1 tablespoon garlic, thinly sliced
Shiitake mushrooms, sliced (optional)
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste
You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.
Method
In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink.
Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.
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Made tonight: Red Snapper Delight
made with cepes in oil (instead of plain old mushrooms) and a higher mushroom/artichoke
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