Wednesday, December 31, 2014

Be The Change...

As this year comes to a close, so does this blog...

Thank you for four wonderful years of cooking and blogging. I have enjoyed creating and sharing every recipe and post with you.

I feel like it's time for me to move on to new personal projects and focus more time and energy on my family and my community.

May 2015 be healthy and filled with love and inner peace.

Live in the Moment.
Remember to give thanks and spread kindness around you.

Monday, December 22, 2014

Endive Leaves Stuffed with Crabmeat Ravigote

This classic New Orleans dish is a quick and elegant appetizer for the holidays!

Ravigote is French for “perked up”, what it means here is that it is nicely seasoned and a bit spicy. You are warned!

Serves 8 
  • ½ cup mayo = 100 g de mayonnaise
  • 2 tablespoons Creole mustard = 2 cuillères à soupe de moutarde créole ou de moutarde à l'ancienne
  • 1 tablespoon fresh lemon juice (or white vinegar) = 1 cuillère à soupe de jus de citron ou de vinaigre blanc
  • ¼ to ½ teaspoon hot sauce (Tabasco) = ¼ à ½ cuillère à café de Tabasco
  • 1 green onion, finely chopped = 1 oignon vert, finement ciselé
  • 2 tablespoons small capers, drained = 2 cuillères à soupe de câpres, égouttés
  • 1 tablespoon minced shallots = 1 cuillère à soupe d'échalotte, émincée
  • 1 tablespoon chopped fresh parsley + extra for presentation = 1 cuillère à soupe de persil frais, ciselé
  • Pinch white pepper = une pincée de poivre blanc
  • Pinch dried dill = une pincée d'aneth séchée
  • 1 lb lump crabmeat = 450 g de crabe en morceaux
  • 4 Belgian endives, leaves separated = 4 endives, feuilles séparées

Combine all ingredients (except crabmeat and endive leaves) in a bowl and whisk to blend. Gently fold in the crabmeat, being careful not to break up the lumps. Adjust seasoning to taste. Refrigerate for 1-2 hours.

When ready to serve, spoon about two tablespoons of crab mixture onto each endive leaf. Sprinkle with additional chopped parsley. Enjoy!