Archive for Wednesday, September 6, 2006

Jayni Carey cooks easy feast in dream kitchen

September 6, 2006

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Join "Jayni's Kitchen" this week for "Easy Entertaining." Jayni Carey cooks an elegant but easy-to prepare-dinner for entertaining in one of nine beautiful dream kitchens at Nebraska Furniture Mart.

She will prepare the following recipes: Crab Cakes with Macadamia Nut Crust and Mango-Ginger Sauce, French Green Beans with Shallots, Salad Greens with Tomatoes, Artichoke Hearts and Gorgonzola, and Individual Blueberry Tarts.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.


Crab cakes with macadamia nut crust

Crab Cakes:

12 ounces fresh lump crab meat, or 2 6 1/2-ounce cans premium lump crabmeat

1 egg, beaten

3 tablespoons mayonnaise

2 green onions, finely chopped

2 teaspoons fresh lemon thyme, finely chopped

1 teaspoon fresh ginger, finely chopped

1/8 teaspoon white pepper

1/8 teaspoon garlic powder

6 to 8 tablespoons fresh breadcrumbs


Macadamia Nut Crust:

2 ounces salted, dry-roasted macadamia nuts

1/2 cup Panko (Japanese) breadcrumbs


Mango-Ginger Sauce:

4 ounces (approximately 1/2 cup) fresh mango, peeled and diced (bottled mango may be substituted)

1 teaspoon fresh ginger, finely chopped

1/4 teaspoon minced garlic

1 tablespoon rice vinegar

1 tablespoon peanut oil

3 to 4 tablespoons peanut or vegetable oil

Fresh lemon thyme sprigs

Crab Cakes: Drain the crabmeat well. In a medium bowl, whisk together the egg and mayonnaise. Stir in the green onion, lemon thyme, ginger, white pepper and garlic powder. Gently fold in the crabmeat. Fold in 1/4 cup of the breadcrumbs. Fold in the remaining breadcrumbs a tablespoon at a time, adding just enough to hold the mixture together. Cover the crab mixture and refrigerate for at least 1 hour to firm it up. Shape the mixture into 8 small cakes (it will still be a bit sticky). Place the crab cakes on a platter, cover and chill for at least 30 minutes more before cooking.

Macadamia Nut Crust: Place the macadamia nuts in a food processor and pulse until the nuts are reduced to crumbs that equal the size of the Panko breadcrumbs. In a small bowl, combine the nut crumbs and breadcrumbs together.

Heat 3 to 4 tablespoons of peanut or vegetable oil in a large nonstick skillet over medium heat. Coat the crab cakes on both sides with crumb mixture. Handle carefully; they will be very fragile. Place the cakes in the skillet and fry for 2 to 3 minutes each side, until golden brown. Serves 4.

Mango-Ginger Sauce: Combine all ingredients for the sauce in a blender and blend until smooth.

To serve, arrange two crab cakes per person on dinner plates. Spoon a dollop of Mango-Ginger Sauce over the crab cakes and garnish each serving with fresh lemon thyme sprigs. Serves 4.

French green beans with shallots

8 ounces French green beans, or other slender green string beans

2 tablespoons butter

1/2 cup thinly sliced shallots

Salt and black pepper, to taste

Bring a large pot of water to a boil. Add the green beans and cook for 2 to 3 minutes, until tender-crisp. Drain the beans and immediately immerse them in ice water until cool. Drain well and pat dry with paper towels.

Melt the butter in a skillet over low heat. Add the shallots and cook until tender. Add the green beans and cook for 2 minutes more, turning in the butter and shallot mixture. Season with salt and pepper. Serves 4.

Salad w/ tomatoes, artichoke hearts

5 to 6 cups torn leaf lettuce or mixed salad greens, rinsed and drained

Extra-virgin olive oil

Sea salt

White balsamic vinegar

1 6.5-ounce can marinated, sliced artichoke hearts

8 to 12 cherry tomatoes, quartered

1/2 cup Gorgonzola cheese crumbles

1/3 cup almond slivers, toasted*

Place the lettuce or mixed greens in a large salad bowl. Pour just enough olive oil over the greens to lightly coat the leaves. Sprinkle lightly with salt and toss gently to combine. Sprinkle the greens with white balsamic vinegar, to taste. Toss and adjust seasonings. Drain the artichoke hearts well and add as many as desired to the salad. Add the cherry tomatoes and Gorgonzola. Toss to combine. Garnish the salad with toasted almond slivers. Serves 4.

*To toast the almond slivers: Spread the almond slivers out in a shallow baking dish. Place them in a 375 degree oven, turning occasionally, until golden, 5 to 8 minutes. Spread the almond slivers on a plate to cool.

Individual blueberry tarts

1 17.3-ounce box frozen puff pastry sheets

All-purpose flour


2 cups fresh blueberries

Zest of 1 lemon

2 tablespoons sugar

1 egg

1 tablespoon water

Thaw one sheet of frozen puff pastry (box contains two sheets) for 30 to 40 minutes. Prepare the tarts while the pastry is still cold. Lay the pastry sheet on a lightly floured work surface. To make individual tart shells, cut the pastry into 6 equal rectangles, about 3x5 inches each. Using the tip of a sharp paring knife, lightly score a rectangular border on each piece of pastry, about 3/4 inch from the edges. Place them on a lightly oiled baking sheet and bake in a 400 degree oven for 5 to 6 minutes, until puffed and light gold in color.

While the tart shells are baking, place the blueberries in a bowl, add the lemon zest and sugar and toss gently to combine. Make an egg wash by whisking together the egg and water in a small bowl. Set aside.

After about 5 minutes of baking, remove the tart shells from the oven and quickly press down the center of each one with the back of a fork to create a pocket for the fruit, leaving the edges puffed up. Fill each tart shell with about 1/4 cup of the blueberries. Brush the borders with the egg wash and return the tarts to the oven. Bake for 10 to 11 minutes more, until the berries are soft (but not runny) and the pastry is golden brown. Cool the tarts briefly on the baking sheet, 3 to 5 minutes, then transfer them to a baking rack to cool. Serve warm or room temperature. Serves 6.

Option: The tart shells may be filled with other seasonal fruits such as fresh red raspberries or peach slices. Mix the fruit with sugar to taste, or sprinkle 1 to 2 teaspoons of sugar over the fruit after placing it in the tart shells.

- Recipes by Jayni Carey

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