Monday, February 22, 2010

Crab Cakes

It is wonderful when dinner harmonizes the way last night's did: each piece a note that happened by chance to turn out perfectly, all together a chord to make one weep. Or eat big, as I did. We had the crab cakes with fried cheese grits (left over from breakfast) and roasted sprouts and shiitakes. For dessert we had zucchini bread that was kind of a mess, but still mighty tasty. The flour blend was white whole wheat and amaranth. My mistake was forgetting that whole grain flours absorb a lot more moisture than refined flours; since I was using as my base a recipe designed for cake flour, this was a big problem in the finished batter (way too tight). Still though, as I say, tasty: hard to mess up a spicy quick bread.

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