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Close In On The Cure

Close In On The Cure
fountain at Love Park, Philadelphia, PA turned pink in October for breast cancer awareness

Saturday, December 19, 2009

Full of Soup recipe for Pieirogies with Jumbo Lump Crabmeat and Citrus Cream Sauce

This is a great recipe any time of year, but especially during the winter season; it is rich, filling and leaves you feeling all warm and cozy!

The list of ingredients is extensive, but the recipe is easy to make.

What you need:

- Two pound box of Mrs. T's or any frozen Pierogies ( you can make your own Pierogies if so inclined, but for the purpose of this recipe we will use frozen)
- 1/4 cup fine chopped shallotts
- 3 large cloves garlic peeled and fine chopped
- 1 tablespoon fresh ginger zested
- zest of one lemon
- 1/3 cup blended oil
- 1/2 teaspoon thyme minced
- skin of one fresh tomato finely diced for garnish (optional)
- one bunch scallions white part only minced for garnish (optional)
- 1 one pound bag baby spinach rinsed and rough chopped
- 2 cans jumbo lump crab, or you can substitute crab claw meat if you are watching your budget
- one pint heavy cream
- 1 cup vegetable stock
- salt and pepper to taste

What you will do:

Cook pieirogies in a large pot until aldente.

Transfer pieirogies from boiling water after cooked with slotted spoon to towel covered cookie sheet pan and let cool at room temperature.

In a seperate large saute or frying pan add 1/3 cup blended oil. Heat oil on medium high heat. When oil is hot, add chopped spinach, garlic, shallotts and ginger; cook til shallotts, garlic and ginger are tender. Add salt, pepper, lemon zest and thyme.

Cook for one minute stirring constantly; add vegetable stock. When stock begins to bubble, add heavy cream; stir occassionally until cream reaches a boil. Reduce mixture to simmer and let sauce thicken while stirring occassionally (about seven to ten minutes).

When sauce coates the back of your spoon add pieirogies and crabmeat.

Garnish with chopped tomatoes and scallions.

Bonn Appetite!

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