Elm Creek Quilts [13] The Quilter's Kitchen Read Online Free Page A

an appetizer
    12 ounces crabmeat, picked over and very coarsely shredded
    ½ cup panko bread crumbs
    ¼ cup mayonnaise or whole-milk yogurt
    2 tablespoons chopped fresh Italian flat-leaf parsley or fresh basil
    1 tablespoon chopped fresh chives or scallion greens
    ¼ cup all-purpose flour
    1 teaspoon kosher salt
    2 tablespoons olive oil
    1 lime or lemon, quartered
     
    Place the crabmeat, panko, mayonnaise, parsley, and chives in a medium-size bowl and very gently combine. Form into 8 small patties. Cover and refrigerate at least 1 hour and up to 4 hours.
    Place the flour and salt on a large plate. Dredge each patty in the mixture. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until lightly browned, about 4 minutes on each side, in two batches, if necessary. Serve immediately with the lime or lemon quarters.
    Macaroni and Cheese
    Serves 6 to 8
    1 pound macaroni, elbow or other bite-size shape
    4 tablespoons (½ stick) unsalted butter
    ¼ cup all-purpose flour
    ½ teaspoon kosher salt
    1 / 8 to ¼ teaspoon white pepper
    3 cups whole milk
    4 cups grated cheddar cheese
    1 cup grated Gruyère cheese
    For the topping:
    ¼ cup Parmesan or Romano cheese
    ¼ cup finely grated cheddar cheese
    2 cups Panko bread crumbs
    2 tablespoons melted unsalted butter
     
    Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente. Drain and transfer to a large mixing bowl.
    Place the butter in a large saucepan and cook over low heat until it melts. Gradually add the flour, salt, and white pepper, stirring all the time. As soon as it thickens, gradually add the milk, whisking constantly until it has the consistency of heavy cream, 3 to 4 minutes. Gradually add the cheeses, stirring all the time. Add the cheese mixture to the pasta, stir to combine, and set aside 20 minutes.
    Meanwhile, preheat the oven to 350 degrees F. Stir the pasta again and transfer to a 9 x 13-inch baking dish.
    To make the topping: Place the Parmesan, cheddar, bread crumbs, and butter in a small bowl and mix well. Then sprinkle evenly over the pasta. (You can cover and refrigerate up to 2 days or freeze up to 3 months.)
    Transfer to the oven and bake until golden brown, 35 to 40 minutes.
    Patchwork Salad
    Serves 6 to 8
    ¼ cup plain yogurt
    ¼ cup mayonnaise
    ¼ cup Dijon mustard
    ½ teaspoon kosher salt
    ¼ teaspoon black pepper
    2 small zucchini, cut in large dice
    4 carrots, cut in large dice
    8 small red radishes, halved and sliced
    1 pint cherry tomatoes, halved
    ¼ cup chopped fresh Italian flat-leaf parsley
    1 avocado, diced
     
    Place the yogurt, mayonnaise, mustard, salt, and pepper in a large bowl and mix well. Add the zucchini, carrots, radishes, tomatoes, and parsley and mix well. Add the avocado, gently mix, and serve immediately.
    Chocolate Zucchini Bread
    Yield: 8 to 10 slices
    1 cup light brown sugar, loosely packed
    2 large eggs, at room temperature
    ½ cup (1 stick) unsalted butter, melted, or ½ cup canola oil
    1½ cups grated zucchini
    1 teaspoon vanilla extract
    1¼ cups all-purpose flour
    ½ cup unsweetened cocoa powder
    1½ teaspoons baking soda
    ½ teaspoon kosher salt
     
    Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 x 5-inch loaf pan.
    Place the sugar, eggs, and butter in the bowl of a mixer fitted with a paddle and beat until thickened, 2 to 3 minutes. Add the zucchini and vanilla and beat until well incorporated. Combine the dry ingredients and add to the batter, about ½ cup at a time, mixing to combine. (If you don’t do this gradually, the cocoa powder will be everywhere.)
    Pour into the prepared pan, transfer to the oven, and bake until deep brown and firm, 50 minutes to 1 hour.
    Quilt Block Cookies (Sugar Cookie with Sugar Icing Decoration)
    Yield: 3 to 4 dozen cookies
    For the cookies:
    1 cup (2 sticks) unsalted butter, at room temperature
    ¾ cup sugar
    1 large egg, at room temperature 1 teaspoon vanilla extract
    2¼ cups all-purpose