A super easy soup that's great for a rainy Seattle day.

           

Ingredients: 4 cups chicken broth • 2 cans cream-style corn • 12-16 oz crab • 12-16 oz shiitake mushrooms • 2 tbsp cornstarch • 2 tbsp cold water • 2 tbsp soy sauce • 3 egg whites lightly beaten • 1 tsp sesame oil • red pepper flakes • 1 tsp Sri Racha • salt and pepper to taste • 2 scallions chopped • baguette

Instructions: Combine broth creamed corn and bring to a boil. Dissolve cornstarch in cold water, stir into boiling broth. Add soy sauce and simmer for 3-4 minutes until thickened, stirring occasionally. Add egg whites in a thin steam, stirring gently to break into shreds. Add shiitake mushrooms. Stir in sesame oil and Sri Racha. Season with salt and pepper. Add crab. Garnish with scallions and chili flakes and serve with sliced baguette.

This ia a really quick and easy recipe that makes for a great appetizer for company. All you need is 4 ingredients: baguette, figs, Cambozla cheese & a balsamic reduction. The reduction can be made ahead of time by reducing regular balsamic vinegar to about one quarter its volume, storing in a squeeze bottle, and refridgerating until it thickens up. The figs are cut and stuffed with delicious Cambozala cheese (bleu meets brie) and broiled in the oven until the cheese melts. Serve with crostini and drizzle the balsamic reduction over the figs. That's it!

           

The recipe is from Rouxbe.com and is available here.