Sour Spicy Grouper - Asam Pedas

A common fish dish made in Malaysia, Asam Pedas, which translates to sour spicy. 

Cucumber, arugula in red wine garlic dressing

Pasta in tomato sauce mixed with eggplants and ricotta cheese

Pan Grilled Eggplant with Soy Mirin Dressing

Ingredients:

2 medium size young eggplants, slice lengthwise

Dressing:

1 Tbsp roasted sesame seeds
1 1/2 Tbsp soy sauce
1 Tbsp sugar
1 tsp mirin
1 tsp sake
1 tsp sesame seed oil

Method:

Lightly brush eggplants with canola oil and sprinkle a little salt.

Combine the soy sauce, sugar, mirin, sake and sesame oil and mix well. Then add the sesame seeds.

Pan grill the eggplants until cook and soft.

Remove and arrange on plate then sprinkle with the dressing and serve warm.

Japanese Grilled Rice Cakes

Goma- ae

A simple cold salad of blanched spinach seasoned with Japanese dressing

Ingredients:

2 lbs of spinach

Sesame Dressing:

4 Tbsp roasted sesame seeds
2 Tbsp soy sauce
1 Tbsp sugar
1 1/2 tsp sake
2 tsp mirin

Method:

Pound the toasted sesame seed until fine. Set aside

Mix the soy sauce, sugar, sake and mirin and combined it with the pounded sesame seeds. Refrigerate until ready to use.

Boil some water. Add some salt and blanch the spinach. Remove when wilted. Drain and let it cool down.
Once cool, squeezed as much liquid from the spinach as possible. Then cut it into 11/2 -inch in length. Refrigerate for 1 to 2 hours before serving with the dressing. Sprinkle more roasted sesame seeds when serving.

Miso Glazed Cod

Green beans in miso dressing

Ingredients
3 cups Green Beans, blanched
1 Tbsp honey

2 Tbsp shiro miso
3 Tbsp mirin

1 Tbsp sake
2 tsp soy sauce
3 Tbsp sesame seed, roasted and pounded
1/2 cup soft tofu, crumbled

Method:

In a small bowl, combine miso, honey, mirin, soy sauce and sake. Whisk until well blended. Add the ground sesame paste and combine well. Adjust seasonings. 

Combine the crumbled tofu and blanched green beans with the dressing and mix until well together. Can be refrigerated and served cold. 

ChawanMushi - Savory Egg Custard

This is a simple version of the Japanese appetizer, a savory egg custard with dashi stock, shitake mushrooms and shrimp. Generally this is made with gingko nuts, Kamaboko (Japanese fish cake), chicken  and Japanese celery and steamed in a tea bowl. I did not have some of these items, so I made mine with the simplest ingredients. This tasted still very yummy.

Ingredients:

1/2 cup dashi stock
1 egg
2 shrimps
2 small slices of tofu
soy sauce (
2 shitake mushrooms
2 sprigs of cilantro
mirin
salt

Method:

I made my dashi stock from scratch using the shavings of katsuobushi - preserved, fermented bonito and kelp. You can buy the dashi granules from Asian stores and make 1/2 a cup of dashi stock.

Beat egg slightly and add the dashi stock. Add 1/2 tsp of soy sauce, 1/2 mirin and 1/4 tsp of salt. Strain  and set aside.

Cut mushroom into half. Season shrimp with a little of soy sauce and mirin.

Boil water in a pan that can hold two porcelain cups. Put a metal steaming basket in it. The water should come up to 1/2 the cup level. When the water boils reduce to a simmer. 

Also cover the lid to the steam pan with a towel. The water from the condensation will not fall into the custard.

Divide the tofu, mushrooms and the shrimp into the 2 porcelain cups. Then pour the egg mixture into the cups. 

Put the cups onto the steaming basket and cook it for 15 to 20 minutes. Insert a skewer to see if the custard has set. Remove and eat it cold or hot.

Apple, Cherry Tomatoes and Arugula Salad with Blue Cheese

This is an interesting salad with slightly cooked tomatoes and apples. The addition of  blue cheese is a good marriage with the slightly caramelized apples and the arugula. Tomatoes add the acidity to the salad. And the orange juice adds another layer of sweetness.

Ingredients:

1 apple, slice 1/4 inch thick
10 cherry tomatoes, whole
a handful of arugula
juice from half an orange
3 Tbsp of Point Reyes blue cheese
1 Tbsp grated Parmesan cheese
salt and pepper

Method:

Add 1 tablespoon butter to a saute pan. Then add the sliced apples, add a pinch of salt and orange juice and cook until slightly soft. Remove from heat. Then add some olive oil to saute pan and add the tomatoes with some salt and pepper. Cook for 2 to 3  minutes until you see a slight burst on the skin and some of the juices oozing out. Add the apples to the tomatoes and cool it before adding the blue cheese. Adjust seasonings. It will be on a sweet salty side because of the blue cheese.
Combine the arugula and toss gently. Add more pepper if needed. Sprinkle with Parmesan cheese and serve immediately.

Couscous with Cauliflower Ragu

Ingredients:

1 cup instant couscous
2 cups cauliflower ragu
salt and pepper


Method:

I made the cauliflower ragu  and then added some more vegetable like zucchinis, and green beans.

Follow the direction to make couscous. Then add the cauliflower ragu  to the couscous.

Serve this with chicken curry, lentil curry or shrimp cooked with chipolte like I did here. 

Shrimp cooked in Chipotle butter

Ingredients:

4 Chipotle chiles in adobo sauce
1 stick (4 ounces) unsalted butter, slightly softened
Salt and ground pepper as needed

In a food processor puree the chipotle chilies. Then combine softened butter and blend until smooth. Refrigerate at least for 30 minutes before using.

To saute the shrimp:

8 big shrimp

1 clove garlic, mashed

1 to 2 Tbsps of chipotle butter

juice from 1/2 a lemon

salt and pepper 

Marinate the shrimp with garlic, chipotle butter, lemon juice, salt and pepper. Do not over salt the shrimp.

After 10 minutes, saute the shrimp and a slightly hot saute pan, turning the shrimp as needed. Takes about 3 to 5 minutes to make this dish. 

Mixed Fruit Crumble

Ingredients:

4 apples, peeled and thinly sliced
4 plums, peel skin and sliced
5 peaches, peeled and sliced
Juice from 1/2 small orange
3 Tbsp freshly squeeze grape juice (optional)                                            

1/2 cup brown sugar 

1 cup flour

1/4 tsp salt
1 stick plus 2 Tbsp butter

Method:

Preheat oven to 350 degrees F.

Mix apple with brown sugar, a little salt, orange juice and some 3 Tbsp fresh grape juice.
In a saute pan, add  2 tablespoons butter and brown it slightly. Then add the apples and cook until the apples are soft but still retain their shapes.
Transfer apples to a 9 -inch baking dish. Then add the other fruits and sprinkle 1 Tbsp of brown sugar. Set aside.

Mix 1/4 cup or more brown sugar, 1/4 teaspoon salt, and 1 stick of butter cold butter.  Cut the butter into flour until flour resembles breadcrumbs.

Sprinkle evenly over apples and bake at 350 degrees F oven for about 40 minutes until bubbly and the apples are soft. Serve warm.

Baked Zucchini and Tomato

Ingredients:
2 medium zucchini
2 medium tomatoes

salt and pepper to salt

1/4 cup grated Parmesan cheese

2 Tbsp finely minced parsley
1/4 cup good olive oil

Method:

Preheat oven to 350 degrees F.
Slice zucchini and tomatoes very thinly. Sprinkle a little olive oil and some salt and pepper on the sliced vegetable. Also sprinkle some to the grated Parmesan cheese.

Oil or butter a glass or ceramic baking dish. Then arrange and alternate the zucchini and tomatoes with edges overlapping slightly.
Once done sprinkle more of the Parmesan and some olive oil.

Bake, uncovered for about 20 to 30 minutes  or until the vegetables look tender. Serve warm as a side dish.

Shallow Fried Chicken Drumsticks

Ingredients:

4 chicken drumsticks
1/4 cup chopped cilantro leaves
1 tsp garlic powder
1 tsp dried onions
1 small green chili, minced finely
salt and pepper
fish sauce
olive oil

For coating chicken:

1 1/4 cups of all-purpose flour
1 tsp fennel seeds
1 1/2 tsp Shichimi Togarashi
very little salt and pepper to taste

Method:
Soak minced green chili  in 2 teaspoons of fish sauce for 10 minutes
Mix chicken drumsticks with green chili sauce, cilantro, garlic powder, onion flakes, a little salt and a generous amount of black pepper and 2 teaspoons of olive oil. Marinate the chicken for at least 1 to 2 hours.

When ready to shallow fry the chicken drumsticks, add some frying oil on a deep saute pan and let it get to 375 degrees F. While waiting for the oil to get hot, put the dry ingredients for coating chicken in a plastic zip lock bag and shake to get the ingredients combine with the flour.
Then add the chicken drumsticks into the bag to coat it with seasoned flour.

Then add the drumsticks to the oil and fry them until golden in color for at least 15 minutes. Turn the drumsticks around to get an even color.
Take the drumsticks out after 15 minutes and lay it on a baking sheet and finish the cooking in a 350 degree F oven. Cook for another 5 to 7 minutes until there is no trace of blood.

Vegetarian - Beans cooked with Tofu Skin

Heirloom Tomatoes and Cucumber Salad

Ingredients:

2 big heirloom tomatoes, sliced and quartered
1 tsp mashed garlic
1/2 cup cucumber cut into cubes
salt and pepper
a splash of golden balsamic vinegar
olive oil
3 basil leaves, torn in small pieces


Method:

Combine tomatoes, cucumber, basil salt and pepper, garlic and a splash of golden balsamic vinegar and toss gently and refrigerate for 30 minutes and serve.

Vegetarian Taiwanese Noodles

Zucchini Onion Yogurt Curry

Sliced Tomato Salad with Curry Dressing

Zucchini Cakes with Feta

Orecchiette with Kale

Bitter Gourd Stir Fry

Fish with Eggplants

Zucchini Gratin

Bundt Pound Cake

Beans Cooked with Channa Dal and Grated Coconut

I have been harvesting bountiful supply of green beans from my garden and  have to find ways to cook these fresh, young, sweet beans in varied ways. Since today is a vegetarian day at my home, I opted to cook these beans with lentils to supplement us with some protein. Addition of grated coconut further sweetened the already sweet beans.

Ingredients:

3 cups of beans, cut into 1/2 inch long
1/4 cup channa dal, soaked
1/4 cup of grated fresh coconut
1 tsp urad dal
1 tsp mustard seeds
3 dried red chilies, torn into halves
salt
oil

Method:
Cook channa in a glass bowl in microwave for about 30 minutes of less. Press to see if it is cooked. Set a side.

Heat oil in pan, add the mustard seeds. Let it splutter then add the urad dal and the red chilies. After a minute or so add the green beans and some salt.
Cook on medium heat. Stir fry until the beans are cooked. If your beans are as fresh as mine, you do not need to add water. Once done, add the drained channa and grated coconut and stir to combine. Remove from heat and serve hot. 

Soy Nuggets in Coconut Paste

Ingredients

3 cup soy nuggets
1 small onion, sliced
1 Tbsp ginger garlic paste
1 tsp cumin seeds
1 Tbsp chili powder
1 green chili, cut into halves
1 tomato, quartered
1 carrot, cut diagonal into 3 inch pieces
2 small potatoes, cut into quarters
3 to 4 Tbsp of Coconut masala paste

For coconut masala:
1/4 cup grated coconut
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp white poppy seeds
1 tsp black pepper

Dry roast the coconut masala ingredient starting with the coriander, cumin, fennel and black pepper. After 2 or 3 minutes add the grated coconut. Stir continuously not to brown the coconut. Once slightly crispy add the poppy seed and stir fry for another 3 or 4 minutes. Remove. Let the mixture cool before grinding in your blender. Add about 1/4 cup of water to grind.

Method

Pour boiling water on the soy nuggets and let it become soft. Once soft drain the water and squeeze the water out. Set aside

Heat oil in a  pan and add the cumin seeds. Then add the onion, garlic ginger paste and curry leaves. Stir till onions are translucent. Then add the soy nuggets and stir for about 2 or 3 minutes. Add some salt and then add the chili powder and the tomato. Cook stir for about 3 to 5 minutes. Then add the potatoes and 1/4 cup water and cook until the potatoes are slightly cooked. Then add the carrots and the masala paste and the green chili.  Add a little more water and cook until the carrot are done but still crisp.

Adjust the seasonings.  Sprinkle with chopped cilantro and serve it hot. I like it slightly dry and not in a curry form.

Paneer cooked with Zucchini

Anise Flavored Biscotti

Pistachio Biscotti

Torte Di Mele - Italian Apple Cake

Recipe from Sonoma County Fair

Ingredients:

 2 medium sized apples

Juice 1/2 of a lemon

1 cup coarsely chopped walnuts

1 Tbsp sugar

1/2 cup shredded coconut

1/2 cup raisins

1 1/2 cups all purpose flour

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

2 large eggs

3/4 cup sugar

4 ounces unsalted butter

2 Tbsp Amaretto

Confectioner's sugar

Method:

Grease and flour a 9 inch cake pan

Do not peel apples. Cut apples into 1/2 inch cubes and discard core. Drizzle lemon juice over them and toss to coat. Add raisins, coconut, walnut, and sugar ( 1 Tbsp) to the apples. Mix to combine.

In another bowl combine flour, baking powder, cinnamon and nutmeg. Set aside. With mixer, cream together eggs and sugar until slightly thick and lightly yellow. Beat in melted butter and amaretto.

Add the flour mixture and beat until just combined. Stir in apples into batter. Pour batter into the pan. Bake 40 -45 minutes or until cake is golden brown. Transfer to rack to cool. Dust top with confectioner's sugar.

Savory Galette- Cabbage and Asparagus

When I made this cabbage galette I thought of the Hungarian Cabbage Strudel that I made some time ago. The recipe called for heavily seasoning the cabbage with freshly ground peppercorn. I personally like lots of ground pepper in the cabbage. 

Ingredients for the Cornmeal Galette:

1 cup of pastry flour
1/4 cup of fine yellow cornmeal
1 tsp sugar

1 1/4 tsp salt

6 Tbsp cold butter, cut into cubes

3 Tbsp melted ghee

1/4 cup of very cold water

Method:

In a food processor, add flour, cornmeal, sugar and salt. Pulse about 2 or 3 times to combine. Then add chilled butter and pulse 2 or 3 times until butter is evenly distributed and mixture resembles coarse meal with some pea sizes of butter still visible. Mix melted ghee with 1/4 cup of ice cold water and add to the flour. Pulse  about 2 or 3 times until the dough forms large lumps. 

Transfer on to a cold marble. Form into a ball and shape it into a disk.  Wrap the disk in plastic wrap and refrigerate for at least an hour before using it. 

For the Cabbage and Asparagus fillings:

6 cups of finely shredded cabbage

1/4 cup finely diced white onions

1/2 cup oyster mushroom, sliced (optional)
2 tsp finely minced garlic

1 cup of finely sliced asparagus

2 tsp freshly ground peppercorn

1/4 cup ricotta cheese

1/4 cup grated Parmesan Reggiano

salt to taste

Method:

Sprinkle 1 teaspoon salt on the shredded cabbage and let it drain on a colander for at least 40 minutes.

Squeeze the liquid out of the cabbage and set it aside.

Heat some olive oil and 1 Tbsp butter in a saute pan and add the onions and minced garlic. Saute for 2 or 3 minutes. Then add the cabbage. Saute until the cabbage is wilted and the cabbage looks dry. Then add the asparagus and the oyster mushroom (optional) and cook for a few minutes until the vegetables look slightly dry. Add the pepper and the salt if needed.  Remove from heat.

Let the mixture cool down before adding the ricotta and 1/8 cup the Parmesan cheese. 

Preheat oven to 425 degrees F.

Forming the Galette: 

On a floured work surface, roll the dough out into a 12-inch round. Transfer to an baking sheet lined with parchment paper. Return to the dough to chill for 30 minutes.
After chilling the dough, spread the cabbage mixture evenly on the galette dough, leaving a 3-inch border. Start from one direction and peat to form an even look. Brush the crust with a little cream and sprinkle some grated Parmesan cheese.

Bake the galette until it is golden brown, 20 to 25 minutes. Remove from the oven, slide the galette with the parchment paper on to a cooling rack. Let it cool for 5 minutes before serving.

Spinach Eggplant Curry

Ingredients:

5 cups spinach
4 green Thai eggplants, cut into quarter
1 small onion, sliced finely
1 Tbsp ginger garlic paste
1/4 cup mung dal
1/4 toor dal
1/4 cup channa dal
2 cherry tomatoes
2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp cumin seeds
2 green chilies, chopped
1 to 2 Tbsp ground coconut paste ( refer to other recipes on my blog, Soy nuggets in coconut paste recipe)

Method:
Soak dals for 30 minutes. Then cook the dals  with 4 cloves of garlic, some cumin seeds until soft. Set aside.

Heat oil, add cumin seeds. Then add the ginger garlic paste and then the sliced onions. Saute until translucent. Then add the eggplants followed by the red chili and turmeric powder, tomatoes and some salt. Let is sweat and then add a little water and cook the eggplants for 5 minutes or until slightly soft.
Add coconut masala if using and about 1/2 cup of the cooked dal and the green chilies. Cook for another 3 to 5 minutes.Then add the spinach. Cook for about 3 to 4 minutes. Season with salt serve hot.

All American Apple Pie

Honey Comb Chiffon Pie

This recipe is adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum. I made this for a County 

Fair and did not taste it. The design is what captivated me to make this pie. 

Necessary equipment :
9 -inch pie pan; bubble wrap with small bubbles cut in a circle;
a pastry bag or a reclosable quart-size freezer bag; and a number 12 (1/4-inch) round decorating tube


Ingredients:

Sweet Cookie Tart Crust or Vanilla Nut Crumb Crust, made with walnuts, for a 9-inch pie, pressed into the pan and chilled (recipe at the bottom)
3/4 cup or 9 ozs  apricot preserves
4 large egg yolks  or 2.6 ozs ( 1 egg white reserved)
2 1/4 tsp or 0.25 ozs gelatin
a pinch of salt
1/3 cup wildflower honey
1 liquid cup or 8.5 oz milk
3/4 liquid cup or 6 ounces heavy cream
2 Tbsp or 1 oz 1 egg white (reserved)
1/8 tsp cream of tartar

To make Honey Ganache Bees:
3 ozs bittersweet chocolate
1/3 liquid cup or 2.75 ozs cream
2 tsp or 0.5 oz honey
1/3 of a 3-0z bar or 1 oz white chocolate, chopped
16 unblanched almond, slices

Make the Apricot Filling and Glaze:
Put apricot preserve in a food processor and pulse to break up the whole pieces of apricot. Remove 1/3 cup  to use for the filling and set is aside. Place the remaining preserves in a heatproof glass and microwave for 2 to 3 minutes or until bubbling thickly. Strain them into a bowl. You should have 1/3 cup of glaze and a scant tablespoon of pulp. If there is more glaze, reheat the glaze and reduce it to 1/3 cup or it wont't coat as well. Allow the glaze to cool to room temperature, then cover it and set it aside for the topping.
Spread little dabs of the pulp evenly onto the bake pie crust.

Make the custard filling:

Chill a small bowl for the whipped cream.
Have ready a fine strainer suspended over a small mixing bowl near the range. In a small heavy nonreactive saucepan, whisk together the egg yolks, gelatin, salt, and honey.
In another small saucepan, scald the milk. Stir a few tablespoons int the yolk mixture; then gradually add the remainder  stirring constantly. Heat the mixture, stirring constantly with a whisk and scraping the sides, to just before the boiling point (170 to 180 degrees F) Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of the spoon. Immediately remove it from the heat and pour it into the strainer, scraping up the thickened custard that has settled on the bottom of the pan. Stir the mixture until it is uniform in color. Set it aside.

Make meringue 20 minutes before using it.

In a chilled bowl, beat the heavy cream until it mounds softly when dropped from a spoon. Chill.
In  a mixing bowl, beat the egg white until foamy. Add the cream of tartar and beat until stiff peaks form when the beater is raised slowly. Set the meringue aside briefly.
Chill the honey mixture by placing the bowl in a bowl of ice water with a tablespoon of salt added to speed chilling. Stir occasionally for the first 10 minutes and then slowly but constantly for about 10 minutes longer. (If you prefer, you can refrigerate the mixture, stirring occasionally for the first 10 minutes and then every few minutes.) When a small amount dropped from the spoon mounds very slightly on the surface before disappearing, immediately remove the bowl from the water bath and, using a whisk, fold in first the egg white, then the shipped cream. The mixture should be well incorporated but still streaky. Fold in the reserved 1/3 cup of whole apricot preserves until streaky but not fully incorporated. Finish by using a rubber spatula to reach the bottom of the bowl, as the heavier part tends to settle. (you will have about 4 cups of filling.) Pour it at once into the prepared pie crust and press the bubble wrap against the surface, bubbles down. Freeze for at least 3 hours, or until the bubble wrap can be removed without sticking to the cream.
Stir the apricot glaze topping until smooth. it should be very thick but still fluid. If it is not fluid, add a tiny amount of water but do not heat it. Brush or spoon it on the filling while the surface is still frozen solid, to maintain the honey-comb design. Refrigerate the pie for at lest 1 hour, to thaw, before serving decorate with honey ganache bees.

Making Honey Ganache Bees

Break the chocolate into pieces and process it in a food processor with the metal blade until very fine.
In a small saucepan, heat the cream and honey to the boiling point. With motor running, pour it through the feed tube in a steady stream. Process for a few seconds or until smooth. Scrape the ganache into a bowl and allow it to cool until it is thick enough to pipe.
Spoon the ganche into a pastry bag or plastic bag fitted with the number 12 tube. On a sheet of waxed paper, pipe a round ball for the head and , leaving the tube in place, continue piping a teardrop shape for the body, pulling the tube toward you gradually so that it tapers to a point. In the upper container of a double boiler, over hot water stirring often, or in a microwave oven, stirring every 10 seconds, melt the white chocolate. Scrape it into a parchment cone or plastic bag and cut off a very small piece of the tip. Pipe 3 narrow horizontal lines on the ganache body. Attach an almond slice to each side of the body, pointed end down, to form the wings. If the ganache is too soft to hold them in place, freeze or refrigerate the bees for a few minutes first. Slip the waxed paper with the bees onto a flat surface and place the finished bees in the freezers until firm enough to lift with a small metal spatula. They will stay flexible even when frozen solid, so the pointed tail end can be curved down slightly, using your fingers. Place the bees evenly around the edge of the pie so that the bodies rest on the crust and heads touch the glazed chiffon fillings, or place them randomly on top of the filling.

Can be stored in refrigerator for 3 to 4 days; frozen, up to 3 weeks.

Making the Crust for 9 inch Pie

Sweet Cookie Tart Crust
8 Tbsp unsalted butter, cold and cut into 1-inch cube ( 4 ozs)
1/4 cup sugar (1.75 ozs)
1 1/2 scant cups bleached all-purpose flour (7 ozs)
1/8 tsp salt
1 Tbsp + 1/2 tsp egg yolk (0.65 oz)
2 Tbsp heavy cream

Method:

In a food processor, pulse butter and sugar about 15 times or until the sugar disappears. Add the flour and salt and pulse again about 15 times or until the butter is no larger than small peas.
In a small bowl, stir together the yolk and cream. Add it to the mixture and pulse just until incorporated, about 8 times. The dough will still be in crumbly spices. Empty it into a plastic bag and press the dough from the outside just until it holds together.
Remove the dough from the plastic bag and place it on a very large piece of plastic wrap. Using the plastic wrap, knead the dough a few times util the dough becomes one smooth piece. Flatten it into a 6-inch disc. Wrap the dough well and refrigerated for 30 minuted, or freeze for 10 minutes until firm enough to pat into the pan or to roll.

Roll the dough between lightly floured sheets of plastic wrap to an 1/8-inch thick circle and cut an 11 1/2-inch dough circle. Place it onto a 9-inch pie pan and gently press the dough against the sides of the pan. Flute the edges according to your liking. Then refrigerate it for at least an hour before blind baking.

Preheat oven 425 degree F.

Place a parchment on top of the pie. Fill the parchment with rice or dried beans, making sure they are pushed up well against side of the pie pan. . Bake for 5 minutes then lower the heat to 375 and bake for 15 to 20 minutes. Remove the parchment and bake for another 10 to 15 minutes more.


For the Crumb Crust: (This is not baked)

1 1/3 cups or 5.6 ozs crumbs, lightly packed
2/3 cups pecans or walnuts
4 tsp sugar
2 pinches of salt
3/4 tsp of ground cinnamon (optional)
5 Tbsp or 2.5 ozs melted butter

Process the cookies with the nuts, sugar, salt and cinnamon in a food processor until the cookies become fine crumbs. Add the melted butter and pulse about 10 times, just until incorporated.

Using your fingers or the back of a spoon, begin pressing the mixture into the bottom of the pie pan and partway up the side. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and press them through the wrap. then switch to a flat-bottomed straight-sided measuring cup or glass to smooth the crumbs over the bottom and all the way up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.
As you press the crumbs against the sides, they will rise about the rim. Use your left index finger to press against them from the other direction, forming a little ridge  or peak. (Chilling the crust for a few minutes firms the butter and makes this task easier.)

Fettucini

Crab Stuffed Sole

Ingredients:

1 tsp minced garlic
1 cup lump crab meat

1 big shallot, minced finely
1 tsp lemon juice

1 tsp mustard
3 Tbsp chopped parsley leaves
2 Tbsp Worcestershire sauce
3 Tbsp mayonnaise

2 Tbsp grated Parmesan cheese

1/2 cup breadcrumbs
1  egg, whisk lightly
salt and pepper

1/4 cup flour for coating

breadcrumbs
6 sole fillets

Method:

Heat oil in a small skillet over medium heat. Add shallots and minced garlic and saute until softened. Remove from heat and let it cool. In a medium bowl, combine saute shallots and  crab meat, mustard and lemon juice. Also add 2 Tbsp parsley, Worcestershire sauce, mayonnaise, breadcrumbs and the 1/2 the egg. Season crab mixture with salt and white pepper and toss gently.

To the other half whisked egg, add 1 Tbsp minced parsley, Parmesan cheese, and season with salt and pepper. Set it aside.


Season sole fillets with a little salt and pepper on both sides. Then slightly over lap 3 fillets lengthwise and spoon crabmeat mixture and spread it  thinly. Roll lengthwise into bundles. Coat  sole lightly with the flour and then dip into the egg mixture and coat it with breadcrumbs. 

Make the other 3 fillets of sole the same way as above. 

Heat some olive oil with a little butter and shallow fry the bundles 2 minutes on each side. Then place them in a preheated 350 degrees F oven and cook for another 5 or 6 minutes. Serve with spaghetti.