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Recipe of the Month

Recipe of the Month
May 2013 - Soft Shell Crab on spring vegetable ragout
Makes 4 or 8 servings
8 large soft shell crabs
Cornmeal & flour for dredging
16 baby artichokes, peeled & halved
2c fava beans , peeled or fresh peas
1lb tender green beans, stems picked
1 large celery root, peeled 7 med. diced
1/4lb butter
3 cloves of garlic, peeled and sliced
6 lemons, juice only
2c white wine
2tbsp capers
1/2 bunch fresh dill, snipped

*Blanch all the vegetables separately in salted water
*Cool and set aside.
*Clean and prepare the crabs. Dredge in cornmeal and flour mix. Fry in preheated vegetable oil till crisp.
*While the crabs are frying, melt the butter in a pan, add the garlic. Cool one minute.
*Add the lemon juice and white wine, reduce to about half. Add the capers and dill.
*Next toss in all the blanched vegetable to heat
*Spoon the ragout into dishes and 1 or 2 crabs on each dish.

Join us on our annual trip to Provence in 2018.
June 11-17 June 25 - July 1

September 24-30 October 8-14
Ipad Compatible video This video is testimony by one of our previous guests who went on the tour.
Courtyard of Carole & Bernard's home in Provence.

Have you dreamed of discovering the sun-splashed splendors of Provence? Let Carole Peck make that dream come true!

Learn more about joining Carole & Bernard on one of their Exclusive Saveur France Culinary Tours.

Provence Culinary Tour dates for 2018

June 11-17 June 25-July 1

September 24-3 October 8-14
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