This was SUCH a fun night… The family that runs “Milk and Honey Organics” (www.milkandhoneyorganics.com also on FB/twitter) came over to eat. Me, my husband and our two kids with Ivan & christine Ortiz and their hand full. I’ll tell you a bit about how I got to know them…
One of the TV Shows I do (www.sceneon7.com) does a monthly “Dinner Club” and we met Ivan (the dad in this family) there. He started talking about this business that he and his wife had where they delivered local organic vegetables and fruits. Well, that was enough to have my ear, but he and my husband hit it off talking all night too and the laughs from that night have carried on into a great new friendship.
I have such a respect for people… families… that make it their mission to help us get good, slow food on our tables. Farms who don’t take the quick route of additives. SLOW Food is better for you, but it’s a hard life. It’s a very rewarding, very back breaking and sometimes- heartbreaking- kind of life. This company/family that came over to dinner is supporting those local farmers and any of us who seek them out as our food source do as well.
The video is just a highlight reel of the night, we got more into conversation and less into video; but I’ll make sure i share the recipes below. I fixed a “Crab Bisque” and they brought a Salad and Chocolate Brandy Torte w/Raspberry Sauce.
You will notice that the Chef helping me is 8 year old Theresa (sorry, i left the “h” out in the video) She has a Chocolate Brandy Torte that is the best! Better than any I’ve had in a big fancy recipe… and… it’s TOP SECRET. I did though look up a recipe for another one and the video and how to is here:
Theresa’s Raspberry Sauce was simple:
1 bag raspberries
1 cup water
1tbsp corn starch
4 tsp of sugar
Heat on medium heat till it reduces a bit and then chill in the frig
Christine shared that great Salad and then… a gal after my own heart. She made her own dressing. TRUST ME- if you will try this, you will never buy dressings again, and it’s great to know what is in them- try reading off the ingredients in the store sometime.
She put all this in a simple mason jar (or peanut butter jar)- closed the lid, shake and it’s ready to pour!
(classic vinaigrette is 3 to 1 ratio oil to vinegar)
Honey… around a tablespoon
finely chopped Shallots (or could use onion powder)
chopped Garlic (could use dried)
a sqeeze of Lemon
…and here is my Crab Bisque recipe. I recipe that I did one day out of the blue, while CRAVING Soby’s She Crab Soup (a great restaurant in Greenville SC). This is NOT a “she crab” but is a great, easy alternative.
Crab legs (clean w/brush)… Onion, Celery, carrots, garlic, water (to cover) Season w/salt & Old Bay and Lemon
Boil until veggies are tender and flavors have cooked down and together.
Drain and let the legs cool, to get the meat out later or to serve on side of soup.
you should have about 2-3 cups of stock
1 Finely Chopped onion sauteed in one stick of butter season w/salt
add 3/4 cup of flour and cook, but not long enough to gain to much color
add milk (I do 1% – since we have all the cream from that butter)
work lumps out and add to the stock. Use what ever amount milk you need , but know in the end there will be about 2-3 cups of milk in the soup.
crab meat (NOT imitation) Here is where your money is spent, get a carton of REAL crab meat. You don;t have to spend money of fancy lump, but make sure it’s real.
1 tblsp old bay
1 tsp worchestire sauce
a SMALL pinch of Cayenne
1/2 cup of Dry Sherry
Let it simmer and cook down, stir frequently
SERVE: with a drizzle of Dry Sherry on top and one of the crab legs -a crusty French bread and your favorite white wine