I’m working on crab cakes today, and Dave wants chocolate ice cream and we have all the ingredients so that is next. He’s doing all the vacuuming today, and he already did the laundry, so he deserves a treat. The crab cakes will be a first course for duck prepared “sous vide.” I'll use the induction burner for that. Sauce will be a duck stock reduction, probably with some of my cherry-plum syrup added. Some nice carrots from the farm on the side they will like that sauce, too.
Last night we made fettuccine and had crab fettuccine. That involved 2 T minced shallot, ½ clove minced garlic, 1 T tarragon sautéed in butter, then add about 1 C cream and simmer to reduce a little bit. Add 1.5 C crab and ½ C grated Parmigiano-Reggiano. Add cooked pasta to pan with sauce and toss. Serve with a little more parm on top, and a Chardonnay/Pinot-based sparkling wine. Then those red wine-poached pears for dessert.
Yes, dinners next week will be light to offset the richness of this weekend!