Archive for December, 2014

The Microwave: King Crab Legs with Not Your Mother’s Cocktail Sauce

Crabs are the second most popular seafood after shrimp. With the fishing limits put on Dungeness crabs, there is now a glut of King crab legs available to fill the gap. While crabs are usually sold as a whole body or as lump meat, King crab is sold in individual leggy portions with a bit of the body still attached. King crab legs are sold pre-cooked crab and frozen legs.

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Slow Cooker Cassoulet

Cassoulet is a dish that typlifies French home and bistro cooking and has somewhat of a legendary status among gourmands. As for most French cooking, it is a regional dish originally from the South West that has become popular all over the country and is standard bistro fare, or even bought canned.

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The Venerable Stollen

Stollen is traditionally eaten and exchanged during the holidays in Germany. While all the European countries have their characteristic holiday bread with butter and dried fruits, the Stollen is quite unique. If you want to impress a European visitor, this is the Christmas bread to make.

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My Quick Almond Stollen

Ingredients

  • 1/4 cup finely chopped dried apricots
  • 1/3 cup finely chopped dried pineapple or candied orange peel
  • 1/3 cup dried cherries
  • 1/2 cup golden raisins or mixture raisins and currants
  • 1/3 cup boiling water
  • 3/4 cup blanched slivered almonds
  • 2 1/2 cups unbleached all-purpose flour, exact measure
  • 2/3…

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