POTATO GALETTES
Individual galettes can be frozen and re-heated when needed. Great with diagonally sliced chicken breast served on top of each galette.
Provided by Ninna
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
- Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
- Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
- The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.
Nutrition Facts : Calories 245.4, Fat 5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 269.2, Carbohydrate 40.1, Fiber 4.7, Sugar 1.8, Protein 11.1
CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
POTATO GALETTES WITH CRAB, SHRIMP, AND ASPARAGUS
Categories Potato Side Crab Shrimp Asparagus Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first-course) servings
Number Of Ingredients 12
Steps:
- Boil stocks and shallots in saucepan until reduced to 3/4 cup, 20 minutes. Set aside. Cook asparagus in boiling salted water until crisp-tender, 3 minutes. Transfer to bowl of ice water to cool. Drain.
- Line microwave-safe plate with plastic wrap. Overlap enough potato rounds (about 12) on plastic to form 4-inch round. Microwave on high until almost tender, about 3 minutes. Transfer potato galette to baking sheet. Drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Repeat with remaining potatoes and 3 teaspoons oil to form total of 4 galettes. (Reduced stock, asparagus, and galettes can be made 6 hours ahead. Cover and chill.) Melt 1 tablespoon butter in medium skillet over medium heat. Add leek. Cover and cook until just tender, stirring occasionally, 5 minutes. Add crab, cream, and chives; simmer to heat through. Season with salt and pepper. Remove from heat. Cover to keep warm. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, 3 minutes. Add asparagus; toss to heat through. Season with salt and pepper.
- Meanwhile, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add galettes and cook until crisp and brown, 1 1/2 minutes per side; transfer 1 galette to each of 4 plates. Bring reduced stock to simmer. Remove from heat. Add remaining 2 tablespoons butter; whisk just until melted.
- Top potato galettes with crab mixture. Arrange shrimp atop crab. Surround with asparagus. Spoon stock over.
POTATO GALETTES
Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time, to minimize time at the stove. Once you have started the first galette, heat a second pan and begin making another. The finished galettes will stay warm in the oven while you work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with parchment. Using a mandoline or sharp knife, slice potatoes into paper thin rounds. Place a 7-inch nonstick saute pan over medium-low heat. Add 1 tablespoon clarified butter; swirl to coat pan.
- Working quickly, arrange potato slices, slightly overlapping in a circle, beginning at outer edge of pan. Place a smaller ring of potato slices (about 4) inside outer ring; finish with a slice in the center. Season lightly with salt and pepper. Repeat with a second layer of potatoes.
- Place a small plate inside pan to press on potatoes. Cook until edges and bottom begin to turn golden, 5 to 7 minutes. Use a rubber spatula to loosen plate, and remove it; flip galette. Press lightly with spatula; cook until galette is golden and edges are crisp, 2 to 4 minutes.
- Transfer galette to prepared baking sheet; place in oven to keep warm, up to 45 minutes. Repeat with remaining butter and potatoes. When ready to serve, pat gently with paper towels.
SEAFOOD AND ASPARAGUS MANICOTTI
This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
- In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
- Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 95 mg, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 16 g, TransFat 0 g
EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
- Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
- Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
FILLET OF BEEF WITH POTATO GALETTE AND SHAVED ASPARAGUS
Steps:
- To make Cherry Demi-glace: Saute shallot in butter, add peppercorns, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and saute another couple minutes. Add wine to the pan and let simmer until reduced by half. Strain. Add veal stock and cherries; simmer until reduced to 1 quart. Puree and strain. Check for seasoning.
- To make Tenderloin: Rub garlic, olive oil and thyme over fillet of beef and let sit, refrigerated for 4 hours to overnight.
- Preheat oven to 400 degrees F.
- Add the flour to the crushed peppercorns. Season the tenderloin liberally with salt and coat well with peppercorn mixture. Place a large saute pan over high heat and add oil. Once the oil starts to smoke add the tenderloin and sear until dark brown on all sides. Place in a 400 degrees F oven until center of fillet reaches 130 degrees F. Let rest for 20 minutes and slice.
- To make Asparagus: Using a vegetable peeler, shave the asparagus and cut each one so they are all the same length. Next saute the asparagus in 1 tablespoon butter and season with salt and pepper. Sprinkle with Parmesan.
- Preheat oven to 375 degrees F.
- To make Potato Galette: Wash potatoes and slice into 1/8 to 1/4-inch thick circles. On greased pans, shingle potato circles to form a galette (1 potato per galette). Brush each galette with butter and sprinkle with salt and pepper. Put another pan on top of galettes and bake for about 25 minutes. Take top pan off, for last 5 minutes of baking, so potatoes can brown.
MUSHROOM ASPARAGUS GALETTES
Provided by Food Network
Time 3h25m
Yield 6 galettes
Number Of Ingredients 19
Steps:
- For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
- Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
- Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
- Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
ASPARAGUS CRAB AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
ASPARAGUS GALETTE WITH GOAT CHEESE
This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
CRAB AND SHRIMP BOIL PASTA
Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping - a crab boil has everything you want in a meal. But unless you're a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.
Provided by Millie Peartree
Categories dinner, pastas, seafood, main course
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil for the pasta.
- As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
- Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
- Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
- Cook pasta in salted water according to package directions. Drain and set aside.
- Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.
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