Almost Fall

Fall has been visting us in Seattle. Seeping through the defined line of summer and turning into fall, through the leaves changing colour and getting darker earlier.
Now is the time for light jackets, long pants, and boots, boots, boots. Then comes the rain and having everything be dark by 5 or 6:30pm.
I start school on the 24th. Not so sure that I'm ready for it, but I know I'll go into it with an open mind and open arms.

Loving the sunshine, but craving the curl-up-with-a-book and warm socks weather. This month I've got popcorn on the brain.

Mmmm mmmm yummy

Honey Caramel Corn

 

10 - 12 cups popped popcorn (around 1/2 cup kernels)

1 cup toasted pine nuts

1/4 cup butter

1/2 cup dark brown sugar

1/2 cup honey

1 teaspoon vanilla

1/4 teaspoon baking soda

Sea salt

 

 

Melt butter, sugar and honey over medium heat in a medium saucepan. When mixture reaches a boil, reduce heat and simmer for three minutes. Take off heat and stir in vanilla and baking soda (the mixture will foam a little bit when you add in the baking soda) In a large bowl, toss popcorn, nuts (we went sans nuts this time) and caramel mixture to thoroughly coat. Preheat oven to 250 degrees. Spread popcorn on a parchment-lined baking sheet. Sprinkle with seat salt. Bake in oven for 45 minutes, making sure to stir at the halfway point. Allow to cool, break apart and store in an air-tight container.



(Adapted from: 3191 Miles Apart)

Dungeness Crab Cakes with Orange Tarragon Butter Sauce

Monday night I successfully hosted a dinner party!

With two of my very best friends, kind of a last (but not really the last) shi-bang before we all go our different ways for college. We made a three course dinner plan and all of it turned out fabulous. For appetizers I made Crab Cakes, Jenny (on the left!) made a delicious Caesar Salad, and for the main course, Simona (on the right!) made Steak Gyros! Mmm mm mmmmm! So good!

It was so great to hang out and to cook together. In Simona's words...in the kitchen I'm known as a little bossy (oops!) But I didn't get that vibe this time. It was all laughs and lots of pictures. :) In between courses we huddled together onto my tiny, tiny, couch and watched episodes of Supernatural. Two episdoes later...."anyone hungry?" "Let's make Gyros!" Four episodes later, "Ice cream?" Yes.
So...we sat at the table for the Crab Cakes and then migrated to the couch after that. But that's what I love, a well planned dinner party with lots of Supernatural episodes, lots of laughs, and memories I'll never forget. Here's to all of the dinner parties to come!



Dungeness Crab Cakes   (Prep Crab Cakes first, then make sauce)
with orange tarragon butter sauce
Serves 4 as a main course. 6 to 8 as an appetizer.

10 ounces cooked Dungeness crabmeat, fresh or frozen
1 1/2 cups panko bread crumbs
3 tablespoons diced red bell pepper, we used orange! ahhh food police!3 tablespoons diced shallots
3 tablespoons chopped parsley, skipped it this time
3 tablespoons fresh lemon juice
1 tablespoon dry sherry
1/4 cup heavy cream
1 large egg
Pinch kosher salt
Pinch ground white pepper
Dash Tabasco sauce
Pinch celery salt
1/2 teaspoon paprika
4 tablespoons clarified butter or canola oil


Prep
Thaw crabmeat if frozen. Gently squeeze crabmeat to remove excess moisture, breaking up any larger pieces.

In a large bowl, mix together 3/4 cup of the panko (reserving the remaining 3/4 cup for coating), bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika. Combine thoroughly to make a batter. Add crabmeat and mix well. Divide mixture into 8 (or 12) balls. Using hangs, form patties and coat with the remaining panko. Refrigerate until well chilled, about 1 hour.


** While your crab cakes are chilling in the refridgerator lets switch to making the Orange Tarragon Sauce!

Orange Tarragon Butter Sauce
Yield: 1 cup

1 teaspoon canola oil
2 tablespoons finely chopped shallots
1 cup Chardonnay
1 cup orange juice
1/2 cup heavy cream
2 tablespoons fresh tarragon leaves (about 5 sprigs), chopped, or 1 tablespoon dried tarragon
1/4 pound unsalted butter at room temperature, cut into small pieces
Kosher salt
Freshly ground white pepper


In a wide 2-quart saute pan, heat oil over medium heat and saute shallots until translucent. Add wine and orange juice. Bring mixture to a roiling boil. Reduce heat to medium and boil gently, stirring occasionally, until mixture reduces to about 3/4 cup of liquid, about 15 to 20 minutes. Add cream and bring to a boil again. Reduce heat to medium and boil gently, stirring occasionally, until about 3/4 cup liquid remains, about 10 to 12 mintues. Add tarragon and stir. Add butter a piece at a time, stirring until well incorporated. Remove from heat. Season with salt and pepper to taste. Serve immediately.

** Back to the Crab Cakes!

In a large skillet or nonstick pan, heat clarified butter or oil over medium-high heat until it begins to smoke. Reduce heat to medium and add crab cakes. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side. Add more butter or oil as needed to the pan to prevent crab cakes from sticking.
Serve with Orange Tarragon Butter Sauce. 

Enjoy everyone!

xxo Laura

Do you guys like the new layout?

It's very pink.....but also something new! I'll try it out and see how it goes.


Sorry I've beem MIA, but I have stories and recipes and my oh my. Everything good :) Headed to bed now, but new posts start tomorrow!
Excited? I AM.

xxo Laura