Cory's Luscious 4-Course Dinner: A Culinary Triumph

My friend Cory was an avid fan of America's Test Kitchen when it was on TV. A typical episode of the show consisted of two or three recipes consistent with the theme of each episode and were tested 40-60 times before appearing on the show or published in one of their cookbooks. They also had a network of 35,000 people who volunteered to test each recipe. Inspired by the tremendous recipes in 'America's Test Kitchen TV Show Cookbook' featuring every recipe from their hit TV show, we were treated to a fabulous culinary feast over one weekend by our dear friends Cory and Richard. Using this enormous cookbook as a culinary launchpad for the fabulous multi-course dinner, we started with a luscious Creamy Mushroom Soup garnished with sautéed wild mushrooms. A handful of dried porcini mushrooms, a dollop of thick cream and a splash of Madeira added extra complexity to the soup which was utterly delicious. The soup was followed by sensational Crab Tower with Avocado and Gazpacho Salsas, and artfully presented Parmesan and Herb Risotto, finishing with an exquisite Herb-Crusted Salmon served over a bed of rice. Cory and Richard have enormous hearts, and when they entertain, they do so with great generosity and culinary flourish. This past weekend was no different. It was so memorable that I bought Cory's cookbook on Amazon when we returned home, and was flabbergasted when it arrived the following day. Amazing. Just like Cory and Richard.

America's Test Kitchen Cookbook

Creamy Mushroom Soup with Madeira, cream, and lemon juice

Crab Tower with Avocado and Gazpacho Salsas

Parmesan and Herb Risotto

Herb-Crusted Salmon with rice

Abigail lounging in front of the fireplace and being a perfect puppy

Crab Towers with Avocado and Gazpacho Salsas 
Serves 6
Recipe courtesy of America's Test Kitchen

Crabmeat Salad:
3 tbsp extra virgin olive oil 
1 tbsp champagne vinegar 
1 tsp grated lemon zest or minced
1/2 tsp Dijon mustard 
1/2 tsp table salt 
1/8 tsp ground black pepper 
2 tbsp mayonnaise 
12 oz lump crabmeat, carefully picked over for shell fragments

Gazpacho Salsa: 
1 yellow bell pepper, cored, seeded, and cut into 1/8-inch dice, about 1/2 cup
1/2 cucumber, peeled, seeded, and cut into 1/8-inch dice, about 1/2 cup
1 plum tomato, cored, seeded, and cut into 1/8-inch pieces, about 1/2 cup
1 rib of celery, cut into 1/8-inch pieces, about 1/2 cup
1/2 small red onion, minced, about 1/4 cup
1/2 jalapeño chile, stemmed, seeded, and minced
1 tbsp minced fresh cilantro leaves 
3/4 tsp table salt 
1/4 tsp ground black pepper 
2 tbsp extra-virgin olive oil 
1 tbsp sherry vinegar 

Avocado Salsa: 
3 ripe avocados, cut into 1/4-inch dice
1/4 tsp ground coriander 
1/ tsp table salt 
1/2 tsp ground black pepper 
2 tbsp lime juice from 1 lime

Garnish:
1 cup frisée 
2 oranges, peeled using a paring knife and segmented


For the Crabmeat Salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside.

For the Gazpacho Salsa: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside.

For the Avocado Salsa: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside.

To Assemble: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press 1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients. Dress the frisée with the remaining champagne vinaigrette. Place a few sprigs of the dressed frisée on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately.