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Pitchfork Diaries: Catch the Fever

local color on my drive home.


It has been a pretty swell week for this little blog.

First, I get the baby to nap just long enough that I manage to post my first recipe in months.

Then, I get not one, but two really lovely mentions, on the websites of not one, but two major publications I adore.

Gourmet Live, the blog of Gourmet Magazine featured my Cornmeal Crusted Soft Shell Crab recipe as its Image of the Week.  Swoon.


 


Then, today my photo for my edible flower ice cubes was featured in a slide show on Bon Appetit's site.  I'm the second slide.  Right after Martha.  Stewart.



And the really lovely bonus of both of these mentions is that they reminded me of two recipes which I really enjoyed from last summer, and will revisit again now.


Thanks! and Thanks again!



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Cornmeal Crusted Soft Shell Crab with Buttermilk Apple and Chive Coleslaw


This remarkably quick meal is a colorful and crunchy way to use the insanely good soft shell crabs that are coming into season right now.  I made this for my husband and I a few nights ago, and was so pleased with the speed to wow ratio.  But in addition it was so so so good that we craved the exact same thing for dinner the following night with the extra crabs I bought to photograph for the blog.

Though the crabs need to be served immediately after pan-frying, they take just minutes, and so still could be a great alternative for a small group BBQ, turning out crabs as you would burgers off the grill.  You can also skip the rolls and just serve them atop a salad of greens and slaw.

I also highly recommend trying the same recipe using thick green tomato slices in place of the crabs later in the summer.  Oh, how I love cooking during these months...

 

(more…)


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Technique Tuesday: How to Clean Soft Shell Crabs


It's soft shell crab season!  From mid-May to early September for the east coast, and longer if you are near the gulf coast, we are in the time of year when these sweet, oceany delicacies are popping up practically all over.

Soft shell crabs are regular crabs who have outgrown their current hard exoskeleton, and have shed it as most crustaceans do.  Within a few hours their new, soft under-skeleton starts to harden if they remain in the ocean's cold water.  But if caught during that precious window, the shell is soft enough where the entire animal, shell and all, is tender enough to be consumed.  Not only are they plump and sweet and briny, but you get all of that delectable crab goodness without having to deal with cracking and mallets and bits of flying shell.  It also allows for pretty cool whole crab presentations.

There are a few small bits of the crab that need to be removed (or cleaned or dressed) before cooking and eating.  Your fishmonger can generally do this for you, but ideally it should be done right before cooking to maintain maximum freshness.  It is just four simple steps, and worth trying yourself. (more…)


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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