Carolina Lowcountry She Crab Soup

She crab soup is a coastal Carolina delicacy, that is said to have originated in Charleston, South Carolina (which, by the way, is one of my favorite cities!).   It's sort of a cross between a bisque and a chowder and is made of crab meat, crab roe, cream, butter, onions, celery, spices, and good sherry.  You start off by making a roux with the onions, butter, and flour, which gives it some of it's yummy flavor.  After researching many recipes, I used parts & parcels of several to come up with this version. Traditional she crab soup contains roe, but since I used a 16-ounce can of premium refrigerated crab, I didn’t include roe in mine. From what I’ve read, I can still call it she crab soup! It’s a bit lighter than many because I didn't use quite as much cream, but just as tasty as any I have ever experienced! You can serve this in a cup as a first course, or in a larger bowl for an entree course.  What can I say but Yum!?

In a New York Times article, I found this statement to be true: ''There is no tastier pot of goop than a simmering meal of she-crab soup!''

There's a great article that I found on the history of she crab soup in the Charleston City Paper, July 30, 2008 edition.

INGREDIENTS:
2 large onions diced
1 cup unsalted butter
2 cups all-purpose flour
2 quarts half and half
1 pint light cream
4 cups low sodium chicken broth
1 and 1/2 tsp. ground mace
½ teaspoon ground black pepper
1 Tablespoon Old Bay seasoning
2 teaspoons Worcestershire sauce
1 cup dry sherry
1 pound fresh white crabmeat (must be good quality)

DIRECTIONS:
In large stockpot, cook onions in butter over medium heat until soft. Reduce heat to low and gradually add flour, stirring constantly for 15 minutes. Add half & half, cream and chicken broth, while continuing to stir. Add remaining ingredients and simmer for 30 minutes, stirring frequently. Makes 1 gallon.

Simple Swedish Pancakes

 

My friend, Barb, invited us for Sunday brunch a couple of weeks ago and she made Swedish pancakes!  Oh my… how mouthwateringly delicious they were.  Of course, since that time, making Swedish pancakes has been on my to-do list.  After researching many online recipes, this is what I came up with… it’s a combination of ingredients & measurements that I found online with a couple of my adaptations.  Serve topped with powdered sugar, maple syrup, or your favorite jam!  The toppings are endless with everything from applesauce to lemon curd or blackberry jam… you can even make this into a dessert by topping it with strawberries and whipped cream!  (Traditional Swedish pancakes are usually topped with lingonberry preserves).

INGREDIENTS:

3 eggs

2 ½ cups 2% milk

1 ¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon vanilla

1 teaspoon sugar

3 Tablespoons unsalted butter, melted

DIRECTIONS:

·         In a large bowl, whisk the eggs with half of the milk

·         Sift flour and salt into a separate bowl

·         Whisk the flour & salt into the egg/milk mixture and beat until smooth, with no lumps

·         Whisk in the remaining milk, melted butter, vanilla, and sugar until smooth

·         Heat a griddle or large skillet, that has been sprayed with cooking spray

·         Pour about ¼ cup batter onto the griddle for each pancake

·         Cook over medium heat for one to two minutes.

·         With a spatula, flip the pancakes and cook until golden brown, about 30 seconds to 1 minute.

NOTES:

·         I used a griddle and made about 6 pancakes at time, keeping them warm in the oven while the next batch cooked; they were irregularly shaped.  You can either roll them or serve them flat… they are thin, crepe-like pancakes and so light!

·         You can serve these immediately or keep them warm in a preheated low oven until all are cooked and you’re ready to serve them to your hungry family or friends!

·         If you’re lucky enough to have left-overs, you can keep them in the refrigerator and reheat in the microwave.

Slow Cooker Italian Beef for Sandwiches (or not!)

Servings: 8

It's early September, but here in coastal North Carolina, it's still really to hot & humid to use our gas grill on the deck... and it's too hot to use the oven ... and it's too hot to slave over a hot gas cook top, so I put my favorite of all kitchen appliances to work for dinner!  Being in the mood for the Italian version of a Philly cheese steak sandwich, here's what I concocted with ingredients that I had on hand.  You can make this without the veggies if you prefer, but I had a two pound package of those adorable mini (or baby) sweet peppers so I included about a pound of the peppers.  The outcome was deliciously yummy!  The leftovers are great too.  We easily got two meals out of this:  one time we made sandwiches and one time I served it over rice with veggie side dishes.  I like versatile! And easy!

 

1 3-pound (or so) boneless chuck roast, cut in half

1 pound sweet bell peppers or those cute mini bell peppers,

    Washed, seeded, and cut into strips

1 large sweet (Vidalia) onion, halved & sliced

1 package Good Seasons dry Italian dressing mix

1 package dry Beefy Onion soup mix

1 cup Guinness beer (or your favorite dark beer)

1 Tablespoon balsamic vinegar

Fresh ground pepper to taste

Spray slow cooker with cooking spray.  Place peppers & onions in slow cooker and top with beef. 

Sprinkle dry Italian dressing mix and beefy onion soup mix over roast.

Pour beef and vinegar over the roast and veggies.

Cook on low for 8 to 9 hours, until it’s easy to shred. 

Shred the beef with two large serving forks (or a serving knife & fork) and cook for an additional hour.

Add fresh ground pepper to taste. 

Serve hot over toasted hoagie rolls with provolone cheese!

It’s also excellent served over rice.  All you have to do is add a side salad and dinner is served!