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Posts tagged as andrew zimmern’s kitchen adventures

Andrew Zimmern’s Baltimore-Style Crab Cakes

Posted by Stephanie Meyer on Aug 28, 2012 at 11:40am

andrew zimmern baltimore style crab cake stephanie meyer fresh tart

Along with my father-in-law’s famously fabulous crab cakes, my other favorite is Andrew Zimmern’s version, via our mutual friend Carol Mack. Both recipes have in common a very, very small amount of breading. Crab cakes should be mostly crab! Really, really good lump crab, in fact.

Recipe for Baltimore-Style Crab Cakes at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Andrew Zimmern’s Gazpacho

Posted by Stephanie Meyer on Aug 28, 2012 at 10:48am

andrew zimmern gazpacho stephanie meyer fresh tart

Swimming in tomatoes yet? Even if not, make this gorgeous gazpacho anyhow – it’s one of my very favorite versions of everyone’s favorite summer treat.

Recipe for Gazpacho at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Crispy Soft-Shell Crabs with Spicy Bangalore-Style Dipping Sauce

Posted by Stephanie Meyer on May 20, 2012 at 8:23am

crispy soft-shell crab bangalore-style dipping sauce andrew zimmern

Tis the season for the glory of soft-shell crabs, fried crispy and devoured while tongue-burning hot. They’re in restaurants everywhere right now but they’re a breeze to make at home as well, so if the craving strikes…get frying!

The Bangalore-style sauce is laced with chiles and fresh herbs, a perfect foil for rich, crispy crab.

Recipe for Crispy Soft-Shell Crabs with Spicy Bangalore-Style Dipping Sauce at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette

Posted by Stephanie Meyer on Apr 24, 2012 at 12:46pm

lobster asparagus salad miso mustard vinaigrette andrew zimmern

This salad just screams “Ladies!” to me. Right? Although my husband devoured it, so certainly plenty of gents will happily down lobster and asparagus atop buttery toast as well.

Recipe for Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Pea-and-Parsnip Vichysoisse

Posted by Stephanie Meyer on Apr 24, 2012 at 11:39am

pea-and-parsnip vichysoisse andrew zimmern

You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed.

But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge.

Recie for Pea-and-Parsnip Vichysoisse at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Matzoh Ball Soup

Posted by Stephanie Meyer on Apr 3, 2012 at 6:44pm

andrew zimmern matzoh ball soup

Man oh man oh man do I miss matzoh ball soup! It used to be a bit of a joke in my household because my husband is Jewish, and doesn’t like matzoh balls, and I am not, and could eat 10 of them in one sitting.

Not kidding.

While I couldn’t dig into these myself (gluten), my tasters adored their light, lovely texture. The broth is rich. There is schmaltz in those beauties, the only way to go for a rich chicken flavor. The finish of fresh dill brightens the whole.

Oh!

Matzoh Ball Soup at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Tarragon-Crusted Lamb with Goat Cheese Fondue

Posted by Stephanie Meyer on Mar 5, 2012 at 8:36am

tarragon-crusted lamb with goat cheese fondue andrew zimmern

Spring is in the air! And on your plate!

Tarragon-Crusted Lamb with Goat Cheese Fondue at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.