Spring is finally in the air, and it’s high time to celebrate the season in the kitchen. Here, the family members behind the Fresco by Scotto restaurant in New York City share delicious recipes that are just perfect for springtime.
Recipe: Soft-shell crabs with fresh heirloom cherry tomato sauce (on this page) Recipe: Poached sea bass with spring vegetable medley (on this page) Recipe: Strawberry shortcake (on this page)To make the soft-shell crab:
1. In a large saute pan, heat olive oil and butter together over medium to high heat, keeping the temperature low enough so as not to burn the butter.
2. Dredge crabs in flour and shake to remove excess.
3. Place crabs in saute pan and cook for approximately 3 minutes on each side until crisp and red. Remove from pan, set aside and keep warm.
To make the tomato sauce:
1. In a large saucepan, heat olive oil over medium flame until hot but not smoking. Add garlic and fresh chili peppers, and saute until garlic begins to show light brown color, about 2 to 3 minutes. Add fresh heirloom cherry tomatoes and let cook for 15 to 20 minutes. When tomatoes begin to soften, add prepared tomato sauce and let simmer for additional 15 to 20 minutes.
2. Turn off flame, place cooked crabs in sauce and keep covered to stay warm.
3. Cook spaghetti according to package directions, drain, add some of the tomato sauce and toss. Season with extra-virgin olive oil, salt and pepper.
4. Divide pasta among 6 plates, place 2 crabs on each plate and top with remaining tomato sauce.
Makes 6 servings
To make the sea bass:
1. Court-Bouillon: In a large 3- to 4-inch-deep stainless steel saute pan, add fish broth, white wine, olive oil, butter, shallot, thyme and tarragon; season with salt and pepper.
2. Place on stove and bring to a simmer. Add fish filets, then place all of the vegetables on top of the fish. Season with salt and pepper, cover and simmer for approximately 7 to 8 minutes. When done, filets should be firm, plump and opaque in color. Remove thyme and tarragon sprigs and discard.
3. Using a slotted spoon, place fish filets on a serving platter and top with the poached vegetables. Add the fine herb mixture to broth, stir and pour equal amount of the Court-Bouillon over fish. Garnish with lemon wedges, drizzle with extra-virgin olive oil and serve.
To prepare the fine herb mixture:
1. Mix all herbs together and set aside till end of preparation.
Makes 6 servings
To prepare the strawberries:
Combine strawberries, honey and sugar. Marinate covered for 2 hours in refrigerator.
To make the strawberry syrup:
Place all ingredients in a blender and puree for 1 minute or till puree is thin in consistency (should be slightly watery). Set aside covered in refrigerator.
To make the whipped cream:
Place heavy cream, sugar, vanilla bean and vanilla extract in a mixing bowl and whip until stiff creamy peaks form.
To make the shortcake:
1. In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
2. Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
3. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool. Cut into 6 pieces and split each piece in half horizontally.
4. Spoon strawberries and syrup onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries and syrup over the top and serve.
Makes 6 servings
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
A mother who sought shelter in a 7-Eleven that collapsed under the force of tornado winds, killing both her and her four-month-old son, are among the victims whose names were released by Oklahoma's chief medical examiner Wednesday.
video Jodi Arias sits down with Diana Alvear after her day in court. In this extended interview, she talks about her comments in court and her thoughts of suicide.
“ ”