Mushroom-Leek Soup with Brie Croutons
1/4 cup (1/2 stick) butter
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
8 ounces shiitake mushrooms, stemmed, sliced
8 ounces crimini mushrooms, sliced
2 tablespoons all-purpose flour
4 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
2 tablespoons dry Sherry
4 green onions, sliced
12 1/4-inch-thick slices French bread baguette
1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices
2 tablespoons chopped fresh chives
Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.
Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.
Crab Salad and Sourdough Panini
Zesty crab salad sandwich in sourdough bread, grilled on a Panini press.
We've made this with fresh crab and with canned crab, and fresh crab is infinitely better. The instructions call for using a Panini grill, but you can easily make this as if you make any grilled sandwich on a cast iron pan or griddle surface. Just press down on the sandwich with a metal spatula and flip it once one side is browned. You can dress up the sandwich a bit with a few slices of avocado in each sandwich.
Prep time: 10 minutes
Cook time: 12 minutes
Yield: 4 sandwiches
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
1/4 cup mayonnaise
4 teaspoons lemon zest
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon Tabasco sauce
14 to 16 oz. fresh lump crab meat
8 slices sourdough bread
4 Tbsp. butter, room temperature
Place parsley, green onion, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, black pepper, and Tabasco sauce in a large bowl. Stir to combine. Gently fold in the crabmeat, taking care not to break up the clumps of crabmeat.
Heat your Panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn over one slice of bread and top it a quarter of the crab mixture. Close the sandwich with the other slice of bread, buttered side up.
Grill two Panini at a time, with the lid closed, until the bread is toasted, 4 to 5 minutes.