Puffed Pancake

2 eggs

1/2 cup milk

(I find the pancake rises better if you bring the above ingredients to room temp first)

1/2 cup sifted all-purpose flour

cinnamon - just eye balled it

pinch of salt

2 tablespoons butter 

2 tablespoons confectioners' sugar for dusting

Directions:

Place a 10 inch cast iron skillet inside over and preheat oven to 475 degrees F (as mentioned above I used my stoneware pan, but you can use a cake pan as well, it just won't come out as crispy)

In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, cinnamon and salt.

Remove the skillet from the over and reduce oven head to 425 degrees F. Melt butter in the hot skillet so that the inside of the skillet is completely coated with butter. Pour all the batter in the skillet and return to oven.

Baked until puffed and browned - about 12 minutes. Remove from oven and sprinkle immediately with powdered sugar and top with your favorite fruit.

Garlic Fries

Recipe from Cookin' Canuck 

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Put in a single layer on a cookie sheet (or two if you need)

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

Creamy Crab Soup

1/2 cup butter 
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
2 teaspoons Old Bay seasoning 
2 cups heavy cream 
1 pound lump crabmeat, drained/ 4 cans of crab meat 

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Season with salt, white pepper, thyme, and Old Bay. Reduce heat, and simmer 15 minutes.

Stir in cream and crab meat. Heat through, but do not boil once the cream has been added.