Dinner is Served

We missed you Barbara and Penny! (P.S. Most of the photos were taken by our other guest Lauren.)

Second Side Item - Creamed Baby Spinach

This one comes from the Food Network. Visit this link for the recipe: www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14877,00.html

Side Item - Mixed Tomato Cobbler With Gruyere Crust

Thanks to our guest Karen for choosing this recipe, showing us how to make it, and bringing her food processor and her rolling pin.




So...This amazing dish comes from the Martha Stewart collection. Visit Martha's website for the recipe: www.marthastewart.com/recipe/mixed-tomato-cobbler-with-gruyere-crust?autonomy_kw=tomato%20cobbler&rsc=header_2

We used homegrown Creole tomatoes and rather than the recommended cherry tomatoes. We also used homegrown basil.

Main Course - Fried Catfish

• Louisiana catfish
• Louisiana Fish Fry - lemon flavor (yellow package)
• Paprika
• Tony Chachere's Original Creole Seasoning
• Coarse black pepper
• Fresh lemon juice
• Olive Oil

1. Heat olive oil in a black iron skillet. I like for the oil to cover only the bottom half of the fish pieces, so pour accordingly.
2. Sprinkle Tony's, pepper, paprika, and lemon juice on cleaned catfish.
3. Cut catfish into 1 1/2 inch pieces.
4. Toss catfish with Fish Fry. Cover completely.
5. Fry in olive oil. Pieces should be flipped over when a fork can easily pierce piece. Fry other side.
6. Pieces are done when they are a nice golden color.
7. Dry on paper towels.

Dinner Last Friday

For thoes who missed dinner, it was all about butter, cream, oil, and tasty goodness.


First Course (shown above) - Crabmeat Appetizer

• 4 c. heavy whipping cream


• 2 c. chicken stock


• 1/4 c. white wine


• 4 bay leaves


• 12 Tbsp. butter (yum - we used the whole amount!)


• 1 green onion, chopped


• 2 garlic cloves, chopped


• 1/4 c. chopped white onion


• 3/4 c. celery, chopped


• 1/2 tsp. thyme


• 1 1/4 tsp. salt


• 1/4 tsp. cayenne


• 1/4 tsp. ground white pepper


• 1/2 c. flour


• 1 Tbsp. chopped flat-leaf parsley leaves


• 4 egg yolks


• 2 lb. jumbo lump crabmeat


• 1/2 c. bread crumbs


• Pastry shells

1. Preheat oven to 425 degrees. In saucepan, bring cream, chicken stock, wine, and bay leaves to a simmer and hold there.

2. Melt butter in medium skillet over medium heat. Add remaining ingredients up to (but not including) the flour and saute until the vegetables are translucent.

3. Make a blond roux (learned how to do this at Susan's) by adding the flour to the vegetables and cook, stirring often, for about 5 minutes, or until the flour is no longer raw and just starting to brown.

4. Whisk in the cream-and-stock mixture. Lower the heat, add the parsley,and gently simmer for about 15 minutes. Remove and discard the bay leaves.

5. Remove the skillet from the heat and whisk in the egg yolks, one at a time.

6. Place 2 oz. of the lump crabmeat in each of 16 pastry shells. Top with sauce, sprinkle lightly with bread crumbs, and bake until the top is browned and bubbly, 10-12 minutes.

Should serve 16.