Saturday was the first day in a couple weeks that I’ve had to just relax: go to the gym, explore the city, and cook in with my hunny.
Central Park was in full bloom, and the people/dog watching was great. All of the good rocks were taken though…sigh.
After visiting the park, we went to the Whole Foods in Columbus Circle for dinner ingredients. And miraculously, it wasn’t a total zoo. On the menu: crab cakes with remoulade and dijon vegetables:
I made the crab cakes based on the recipe on Hey, that tastes good!
1/2 lb lump crab meat, picked over for shells
1/2 onion, minced
one big carrot (I used about 6 baby carrots), grated
2 cloves garlic, minced
2T Dijon mustard
salt and pepper
a little less than 3/4 cup gf bread crumbs (I used Ener-G Breadcrumbs)
1. Cook the onion, carrot, and garlic in 1T of butter until softened. Let cool on the stove as you mix the other ingredients together (save the breadcrumbs). Add the breadcrumbs in 1/4 cup at a time until the mixture is not too wet, and comes together into a ball. Divide mixture into 6 balls (ours made seven). Coat in a little more breadcrumb.
Heat 1T butter and 1T oil in a pan. Cook cakes for about 3 minutes on each side, until they’re brown and crispy.
2 potatoes, cut into half moons (we used Russet, but you could use red-skin too)
2 cups broccoli florets
carrots (as many as your carrot-hating boyfriend will let you put on the pan)
4T olive oil
5T Dijon mustard, or stone-ground
1T basil/oregano/garlic blend
salt and fresh ground pepper
Preheat oven to 400 degrees. Stir together oil, mustard, and spices. Add to vegetables and stir to coat. Spread vegetables on a greased baking sheet.
Bake for one hour.
This meal was a definite win. The vegetables are a great side dish, and so easy to make. You can stick them in the oven while you prepare the rest of your meal, and they’re done right on time.
And what’s in that pinkish lumpy sauce, you may ask?
I’ll give you the recipe, but I’m not going to vouch for how good it is, because it wasn’t perfect.
1T chopped capers
1T lemon juice
1/3 cup mayo
squirt of ketchup
squirt of mustard
Stir it all together. Then you’re done.
Nick put hot sauce in his, which I think was a good call. I mistook cornichons for gherkins in the store, and added those yucky bitter pickle things into mine, so that didn’t really help my case.
I’ll let you know if I come up with something better. For now, I’ll say just use tartar sauce or cocktail sauce.
Also, don’t even think about watching the movie 2012. Nothing can spoil the taste of gluten-free crab cakes like John Cusack and bad special effects.