Friday, July 18, 2014

FFWD ~ Coddled Eggs with Foie Gras

FFWD ~ Coddled Eggs with Foie Gras

This week, our recipe for French Fridays, is Coddled Eggs with Foie Gras. Our fellow Dorista Cher, of The Not So Exciting Adventures of a Dabbler, picked this one!  I am not a stranger to Coddled Eggs, or Eggs en Cocotte, as they are called in France. They are actually one of my new found favorites! I posted about them here, last fall. I’ve made them quite often, since that first time. One difference, between making Dorie’s version and the one I usually make, is the method of cooking.  I always bake mine but, Dorie calls for steaming them.  Dorie also calls for Foie Gras sliced, and placed into the bottom of the ramekin. Very French, don’t you think? This is a wonderful dish to serve for brunch, or a special occasion breakfast! 


These are quite a special breakfast treat…and they take minutes to prepare 
Last Thanksgiving for a family breakfast, I made Eggs en Cocotte. I thought the kids would really enjoy them, since you get to personalize each ramekin to the likes of the eater. Ham, cheese, eggs…for the adults, I added spinach, and tomatoes! Well, my nine-year-old grandson took one taste and gagged. Sometimes I forget I’m cooking for kids and not a bunch of foodies!  Most kids like simple foods with no exotic flavors or textures, and they don’t like their foods mixed.  Luckily, he did enjoy his Cheerios!

We loved these…elegant and mouthwatering

These are quite simple to prepare.  Butter each ramekin or soufflé mold. They should be between 4 and 6 ounces. Slice the Foie Gras pate, and cut each slice into quarters.  Place the quarters into each baking dish, and add your eggs.  One egg is not breakfast for my hubby, so I added two eggs to each dish.  I also added some sliced tomato to the bottom of his dish.  Salt and pepper the eggs, and pour a tablespoon of cream over each egg. Sprinkle with some fresh chopped parsley and tarragon, and place them into a steamer. I used a large pasta pot with a basket insert. It worked well except I could only cook one at a time. They cook for about 5 to 7 minutes depending on how well you like your eggs done. I like my whites well done, but my yolk somewhat runny. The Foie Gras took these to another level!    


We ate these on Wednesday morning. The sun was shining, and it was a beautiful summer day! I set the table on my deck!  We felt like we were having breakfast in some fancy resort.  Bill loved them, as did I.  A perfect way to celebrate an ordinary day! Happy Friday everyone!

This recipe can be found in Dorie Greenspan’s cookbook, "Around My French Table”, or for a very similar recipe, at Epicurious. To see how the other Doristas are handling this one, check it out here

One final note to all my Dorista friends, I will be spending the weekend with Cher, Betsy and Diane in NYC. We are having a mini east coast get together. Wish you could all be there…we will be toasting you tonight at dinner! 



Butter the ramekins, add the Foie Gras, then the eggs
A couple tablespoons of cream, salt, pepper and herbs…then steam for 5-7 minutes
Then enjoy….lovely for a special breakfast or brunch

Bon Appétit

Tuesday, July 15, 2014

Rhubarb Curd…and Rhubarb-Shortbread Bars

Rhubarb-Shortbread Bars
Recently, I found a recipe shared by my friend Teresa at One Wet Foot.  It was for Rhubarb curd.  I know, it really sounds yummy, doesn’t it?  This year, while my zucchini plants are hovering on death, my rhubarb is producing a bumper crop.  I have already made Rhubarb Strawberry Jam, a Strawberry Rhubarb pie, and will be freezing some to use later in the year. However, after reading Teresa’s post, I knew I had to make some Rhubarb curd.

Oh so good!
Pretty in pink and creamy Rhubarb Curd
Making the curd was pretty straightforward.  Stewing the rhubarb with some sugar and water, then pureeing it to make the curd.  I found several recipes for rhubarb curd. Some tell you to extract the juice, others to puree it. I used the puree method with wonderful results. One modification I made was to add some beet juice (for color) mixed with the water to cook the rhubarb. I wanted to ensure a nice pink color.

These bars are amazing…the shortbread crust melts in your mouth
So now that I have some utterly yummy Rhubarb Curd…how will I use it?  Rhubarb bars of course!
I read that the secret to great curd bars isn’t just the ingredients, but the technique.  Many recipes call for pouring the liquid filling over the unbaked crust.  This recipe I’m sharing, has you pre-bake the crust, pour the warm curd over it, then finish the baking process. The results are melt-in-your-mouth sensational! Pre-baking the crust prevents it from getting soggy or paste like, creating a lovely texture combo.
This was the second time I made these bars. I made a batch to take to my new neighbor for a housewarming party! They were a big hit!

And the rhubarb curd is so creamy and flavorful…you should give them a try!
Freshly picked rhubarb from my garden



Rhubarb Curd 
(makes about 2 cups)

2 cups chopped fresh rhubarb (about 10 stalks)

2 Tablespoons of beet juice (from canned beets, optional) 

¾ cup sugar
6 egg yolks 
 

2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
  
good pinch of salt 

6 tablespoons unsalted butter
   
Wash and chop rhubarb into 1/2 inch chunks. There is no need to peel, but if your stalks are particularly large, you might trim off any tough parts. Stir the rhubarb and 1/4 cup of sugar together and let sit for about 10 minutes. Place in a medium sized pot with about 1/4 cup of water and the beet juice, then  bring to a simmer over medium heat and cook, stirring occasionally until the rhubarb has mostly disintegrated, about 15 minutes.  Remove pan from heat and let cool to room temperature. Blend to a smooth puree if you desire (this will remove any remaining little stringy bits, but it isn't necessary).

If you are making the bars, pause at this point to make and bake the crust.

In a double boiler (or a bowl over boiling water) whisk the egg yolks and remaining ½ cup of sugar and salt. Whisk until well combined and warm. Add about 1¼ cups of the stewed rhubarb and the lemon zest. Keep stirring until the mixture is warm again. Cook, beating constantly with a whisk or wooden spoon, until the mixture has thickened enough to loosely coat the back of a wooden spoon (8 to 10 minutes).
Remove from heat and stir in the butter chunks one tablespoon at a time.
If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week.


Shortbread Crust for Rhubarb Bars
adapted from Joe Pastry

8 ounces soft butter 

2 cups all-purpose flour

1/2 cup sugar

a pinch of salt
Rhubarb curd  

Powdered sugar for dusting

Preheat your oven to 350  
Combine the crust ingredients in the bowl of your stand mixer and mix until a soft dough comes together. Start mixing at low speed and then gradually increase the speed to medium, so that you don’t have flour flying all over. When the dough comes together, press into a 9″ x 13″ baking dish. Let the crust rest for 10-20 minutes, and then bake it for 20 minutes until it is lightly golden. Then remove from oven and pour enough curd over the crust to make a layer a little less than 1/4 inch thick, and bake for another 10 minutes, until the curd has set.
Remove the pan from the oven and cool on a wire rack for 45 minutes, refrigerate at least two hours or overnight. Dust with powdered sugar. Slice and serve.

Friday, July 11, 2014

FFWD ~ Shrimp-Filled Zucchini Blossoms

FFWD ~ Shrimp-Filled Zucchini Blossoms

Our recipe this week, for French Fridays, is Shrimp Filled Zucchini Blossoms. I thought for sure, I would be passing on these Squash Blossoms. I have been growing zucchini for at least 8 years. Usually my plants thrive during the spring and early summer, filled with glorious blooms. Not this year! This year, my plants picked up some sort of blight. I checked with several local farm stands, and was told they experienced the same problem. I was losing any hope of finding the blossoms I needed for this recipe. 

One of the very beautiful farms we have here in the Garden State
Zucchini
Then as I was driving home from town, I passed another farm with a sign out front that read...Zucchini! Hmmm..logic tells me, if they have zucchini, they have blossoms!  I drove up to the barn, where I saw a farmer working. His name was Greg, and even though he was quite busy, he was quite friendly and accommodating.  He told me he had never picked blossoms before, although he would be happy to pick some for me in the morning. Since he had never picked them, I wanted him to know to pick the blossoms that would not bear fruit. An Italian girlfriend of mine tutored me on picking squash blossoms correctly years ago. 
Yesterday, I went to pick up my freshly picked squash blossoms. How lucky can you be? He had picked me a dozen! Thank you Greg…I truly appreciate your taking time out of your busy day to pick these blossoms for me! 
  
This sweet little farm stand is serve yourself, honor system…
My fresh picked blossoms
The blossoms were easy to prepare, first making a tempura batter of flour, baking powder, salt and pepper, and finally whisking in a cup of club soda. 
Take each blossom and wipe with a damp paper towel, opening the blossom carefully, pulling out the pistils and stamens. This was tricky. I used a small paring knife and still tore a few. No problem! When they are filled and dipped in the batter, they will be fine.  Place a whole cleaned and deveined shrimp into each flower, then lightly twist the top of the blossom. Dip into the tempura and fry in about ½ inch of peanut oil (I used olive), till golden on both sides. I also chose to fill some of mine with a ricotta filling. A cup of ricotta cheese, one egg yolk and a few tablespoons of chopped herbs, salt and pepper all whisked together.  Yummy!
For years, as I picked the blossoms with my girlfriend, I’ve wanted to give them a try. However, I never thought anyone (Bill) would eat them. I was wrong! I made these in the late afternoon and served them as a lovely afternoon snack! They were quite delicious! Bill loved the shrimp filled blossoms, and even tried and enjoyed the ones filled with ricotta. Wonders never cease!! Happy Friday everyone!  

This recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”,  here at google books or at my friend Diane’s blog Simple Living. To see what the other Doristas did with this one, check it out here.

Fresh shrimp
Ricotta filling
Frying up the blossoms
Ready to eat…In the middle some leftover shrimp I fried up

A delightful afternoon treat!
The taste of summer…these delicate petals hold so much flavor
Crisp, Earthy, and delectable!!



Friday, July 4, 2014

FFWD ~ Tomatoes Provençal….and a Happy 4th of July



FFWD ~ Tomatoes Provençal
It’s time for French Fridays again! This week we’re making Tomatoes Provençal. I was hoping to have fresh tomatoes from my garden for this one. Alas, everything is so late this year. The only thing I see, are the flowers that will become tomatoes! I did find some lovely heirloom tomatoes at the grocery store, along with tomatoes on the vine. This recipe is easy, and can be prepared hours ahead.  I even baked mine ahead because, Dorie tells us that you can serve them at room temperature, or reheat them just before you put them on the table. 
One thing I had an abundance of, were fresh herbs growing on my deck. I love summer time!!  I used basil, rosemary, thyme, and oregano. Chopping and mixing them with salt, pepper, and chopped garlic. The herbs were sprinkled on top of the tomato halves, and drizzled with olive oil.
Since I’m hosting a 4th of July barbecue, these will be a perfect side dish. I love the rustic appearance of the beautifully baked tomatoes! Happy Friday everyone!

Whatever your plans may be, wishing you all a safe and Happy 4th of July!! 

Ready for the oven
Rustic and beautiful...
Perfect for any barbecue
Happy 4th Everyone!!

This recipe can be found in Dorie Greenspans cookbook, “Around My French Table” or here at the Pittsburg Post-gazette

Friday, June 27, 2014

FFWD ~ Guacamole with Tomatoes and Bell Peppers

FFWD ~ Guacamole with Tomatoes and Bell Peppers

This week French Fridays is taking us South of the Border, with a delicious Guacamole, Tomato, and Bell Pepper recipe. According to Dorie, Guacamole is becoming a standard in France, being served at many Paris restaurants.  Leave it to the French to kick it up a notch, serving guacamole as a base for salmon tartare, or as part of a layered crab salad.
I have never made my own guacamole. Quite honestly, they sell wonderful pre-made versions in the grocery store. I was surprised at how easy Dorie’s version is to put together, and how tasty it was! Yes, there is a difference between the store bought (even though very good) and freshly made!

I loved the fresh flavor
I made mine last night, while I had my dinner on the grill. It was done and ready to serve in no time. Needless to say, Bill did not eat this. It was green, and he doesn’t do avocado.  More for me! 
I trully enjoyed making the guacamole.  Putting everything in a mortar and smashing it, was something I have never done. I use my mortar for spices and herbs.  It seems I have been under using it. What a surprise? I have many kitchen gadgets that were “must haves” when I bought them, and are now under used.  
This was a wonderful guacamole! Flavors were fresh.  The lime juice not only prevented the avocado from turning black, but added a spark to the taste. 
I will be serving this homemade version for the Fourth of July. I’m sure it will be enjoyed by all my guests. Happy Friday everyone!

Thursday, June 26, 2014

I’m Going On a Picnic and I’m Bringing ~~Quinoa Blueberry Mango Salad



It’s picnic time again! Hope you’re ready for some fun!  July is National Picnic Month and, my friend Louise over at Months of Edible Celebrations, is hosting the Picnic Game for the sixth year!  I was late to the party, joining in on the fun only two years ago. I brought some delectable Limoncello Biscotti my first year, and last year I made a traditional Lebanese cookie called Mamoul.  Can you tell cookies are a favorite picnic food around here?  However, this year I’m changing it up and bringing a delicious Quinoa Blueberry Mango Salad. Hope you place your blanket near mine, and share some with me. 



This is a wonderful addition to any meal…perfect for a picnic

The Picnic game is based on a children’s memory game. Basically, each blogger begins by saying I’m going on a picnic, and I’m bringing Angel Food Cake. The next person says, I’m going on a picnic and I’m bringing Angel Food Cake and Blueberry Pie….and so on and so on until all the letters are covered.  We will be filling our Picnic baskets with a variety of delicious virtual food; starting with A and working through to Z!! So lay down your blanket,  join the fun, and visit all the wonderful bloggers participating. There will be some amazing dishes to try!

Won’t you join me? 

For the past several years, my grandchildren have spent a week with me during the summer. We do all kinds of fun and adventurous things such as, checking out every playground in a radius of 25 miles, the Crayola Factory, Lunch at the Tea House with my granddaughter, the Zoo, Land of Make Believe and the County Fair. However, one of our favorite things to do is pack up a lunch and go on a picnic! Sharing a picnic with my grandkids, and making memories is a great experience!  I’m hoping they will fondly remember our picnics, as I do when I recall the picnics my grandparents would take me on. That’s what this post is all about today! Picnics, memories and fun!  


Delicious!

I decided to bring a salad to the picnic this year…and a delicious salad it is! I really enjoy quinoa, and have seen it used in salads quite a bit lately! Consequently, as I searched the web, I saw this scrumptious quinoa salad, and it seemed to be calling my name. It’s both colorful and delicious!  Happy National Picnic Month everyone! Go pack a lunch, put down your blanket and enjoy!!



Quinoa Blueberry Mango Salad with Lemon Basil Dressing

Adapted from Veggie Belly

INGREDIENTS
For the quinoa:
1
cup quinoa
2
cups water
For the fruits and veggies:
1
cup fresh blueberries
1
ripe mango -cubed 
½ to 1
cup cubed cucumbers
  
¼ cup dried cranberries
¼ cup chopped pecans 
For the lemon basil dressing:
3
tablespoons extra virgin olive oil
4
tablespoons lemon juice
1
teaspoon lemon zest
10-12
Basil leaves, chopped finely

Salt and pepper to taste
(I added ½ teaspoon sugar)

INSTRUCTIONS

1.
Place the quinoa and water in a medium sauce pan and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
2.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
3.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
4.
Add half the dressing to the quinoa and mix gently
5.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.



Are you ready to play? Here we go…I’m going on a picnic and I’m bringing~~~

A ~ Angel Food Cake ~ Modern Day Ozzie and Harriet
B ~ Basil Leaves in Caramelized Prawnes ~ SimplyBeautifulHealthyLiving
C ~ Chicken Piccata ~ Mae’s Food
D ~ Darned Easy Potato Salad ~ Ofpupsnpearls
E ~ Eccles Cakes filled with Leeks,Spinach and BlueCheese ~gggiraffe
F ~ Fourth of July Picnic S’more Tartlets ~Moveablefeasts
G ~ Gluten free & Eggless Chocolate Steamed Cake ~KristyGourmet
H ~ Ham Cheesy Patties ~MyCookingGallery
I ~  Italian Frittata with Vegetables~ Mylittleitaliankitchen
J ~  Jelly Roll~ KitchenLaw
K ~ Kahlua Zucchini Chocolate Chunk Bread ~DyingforChocolate
L ~ Lemon Lavender Cupcakes-Art of Natural Living
M ~ Meringue Roulade with Raspberries ~CanelaKitchen
N ~ Nutella Rice Pudding~ RumblingTummy
O ~ Old-Time Favorite Iced Red Bean Popsicles~SimplyBeautifulHealthyLiving 
P ~ Pickles~ Sidewalkshoes
Q ~ and my Quinoa Blueberry Mango Salad

Tuesday, June 24, 2014

Double Banana Pound Cake

Double Banana Pound Cake
Pound cake happens to be my husband’s favorite dessert. Not too sweet! With just a little powdered sugar sprinkled on top! That's the way he likes his cake! And one of his favorite pound cakes is my very delicious rendition of Double-Banana Pound cake from Cooking Light magazine. This Banana poundcake is moist and luscious; you won't be missing the frosting!  I made this one for company a few weeks ago, and had to work quickly to get photos before it was gone! Oh the life of a food blogger!

A lovely tea cake…or anytime cake
I love this cake….it’s quite versatile!  Pound cakes usually are.  Serve it with whipped cream and berries…or just with a sprinkling of powdered sugar.  Perfect with my afternoon tea or for a simple dessert!   Because of the mashed bananas and liqueur you get a double dose of that wonderful banana flavor!
I always have a supply of bananas in my freezer, so when the mood strikes me, I can make banana bread or this delectable Double Banana Pound cake! If you’re looking for a wonderfully moist, flavorful cake, that’s quick and easy to put together, this one is for you! Best thing about cakes from Cooking Light is they’re low in fat, but still maintain a lovely texture.  Maybe even a little guilt free...maybe!!


Moist and low fat




Double-Banana Pound Cake

For banana lovers: This  cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.

Cooking Light APRIL 2000
Yield: 18 servings (serving size: 1 slice)

Ingredients:
Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup mashed ripe banana
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon powdered sugar

Preparation:

Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

Friday, June 20, 2014

FFWD ~ Skate with Capers, Cornichons, and Brown Butter Sauce

FFWD ~ Skate with Capers, Cornichons, and Brown Butter Sauce
Utterly delicious…I think one of the best dinners we’ve made for French Fridays
When my son was in 5th grade, I volunteered to accompany his class on a series of winter beach trips. We were living on Long Island at the time. The trips were part of a program, to learn about the environment we lived in.  During these trips we would stroll the beaches, bundled up in heavy jackets, gloves, hats and scarves…searching for wonderful treasures! We would find all sorts of shells, and sea creatures, learning about the sea life that inhabited our beaches.  I remember scallops, angel wings, slipper shells and many others. One of the treasures I remember most, were skate egg cases. I had no idea what a skate looked like, but I was quite familiar with their egg sacks! That is until this week, when our pick for FFWD was Skate!

Honestly, I have never seen a skate let alone eat one. At first I was quite put off by the thought of some exotic fish with wings. However, I am a Dorista! That means I have tried many things that made me uncomfortable. Usually with great results! Since I didn't recall seeing skate at the seafood counter, I called my fishmonger a few weeks before we were to make this dish, and asked them to order it for me. When I finally brought it home, I re-read the recipe, and realized it stated the skate should be deboned and filleted. Mine was not….Ugghh!

This is the skate with the bone in…you fillet both sids of the wing
I Googled “How to debone and fillet a skate”! Don’t you just love Google? I was able to find a wonderful video on You Tube.  This video was informative and easy to follow!  I did it!
Once the Skate was filleted, it took little time to prepare.  Dorie’s recipe is a classic bistro preparation of skate with brown butter, capers and cornichons.  The fillets get dipped in flour and then browned in butter; cooking each side of the fish for about three minutes each side.  When the fish is cooked, remove them from the pan and keep warm in the oven until the sauce is made.  Wipe out the pan and melt the remaining 6 tablespoons of butter.  Let it brown until you get a nutty aroma, then add ¼ cup of sherry vinegar, a tablespoon of grainy French mustard, capers and thinly sliced cornichons. Stir everything together and you’re ready to serve!
Deboning the skate…I did it!
This is one of the better dinners I have ever made with French Fridays! It was utterly delicious! The skate had a delicate taste that is very similar to scallops, and the browned butter sauce was amazing!  Bill and I both agree this one is a winner!! I see it showing up on my dinner table quite often!!  To think, two weeks ago I didn’t even know what skate was!  Thank you Dorie!! Happy Friday everyone!!


You can find this recipe in Dorie’s cookbook “Around My French Table” or here at google books.  There are several simular recipes on-line.  Here’s one by Mark Bittman. I hope you give this one a try, it's a lovely taste experience! To see what the other Dorista’s did with this one check it out here.

Three fillets ready to go
Dipped in flour and placed in the frypan….cook 3 minutes a side
Crispy and so so good!
An amazing dinner was had by all!!

Sunday, June 15, 2014

FFWD ~ Crab-Avocado “Ravioli"

FFWD ~Crab-Avocado “Ravioli" 

This week, for French Fridays, we are making Crab-Avocado “Ravioli”. I should warn you now, there is no pasta involved with these “Ravioli”. The word “Ravioli” is loosely used to refer to the crab salad sandwiched between two slices of avocado. Although I thought the whole thing a bit fussy, I decided to go with the recipe as written. The recipe comes from Chef Pascal Barbot of L’Astrance in Paris, and according to Dorie it took the country by storm.
I loved the flavor combination of this dish! The lime, sea salt, and shallot added wonderful depth to the crabmeat. Dorie’s recipe called for almond oil. However, I chose to use walnut oil because, I have several nut oils sitting in my fridge (a hazard of French Fridays), and was not going to add another one. That said, I used the walnut oil and it was a perfect addition and quite tasty. The presentation calls for an Avocado to be sliced on a mandoline…pit and all! One thing I have a lot of respect for are kitchen tools. Especially tools that are sharp enough to take out a chunk of finger. So, very carefully, I pulled out my trusty mandoline and proceeded to cut very thin slices of avocado.  Dorie writes, the reason for slicing through the skin and pit is to keep the avocado in tact. I’m happy to report, this happened without incident!! If you don’t have a mandoline, you can attempt this with a good knife and a steady hand.

A perfect starter

These were quite easy to put together, and would make a lovely starter for any dinner party.  I however, ate mine for lunch!  I loved the way the creaminess of the avocado, and the bright citrusy flavor of the crabmeat worked. I did think it could use a bit of spice, so I sprinkled them with piment d’espelette.  I’ve made them twice now, and enjoyed the flavors more each time I’ve eaten them.  Bill you ask? No avocado for him, but he loved the crabmeat salad! He ate his with crackers! 
This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or a similar one is posted here by Patricia Wells.
I really enjoyed this…so fresh tasting  
très délicieux