The Adventures of Kitchen Girl

Ingredients: For pastry 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 3 to 4 tablespoons ice water For filling 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crab meat, picked over 4 large eggs 2 cups heavy cream 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 1/2 teaspoon seafood seasoning such as Old Bay 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 2 oz coarsely grated Monterey Jack cheese (1/2 cup) 2 oz coarsely grated Swiss cheese (1/2 cup) Special equipment: a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice Preparation: Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a

Cream of Spinach Soup 1/4 cup minced onions 2 tablespoons butter 2 bunches spinach 1/4 teaspoon salt 2 tablespoons flour 4 cups chicken stock, boiling 2 egg yolks 1 cup heavy cream Salt and pepper to taste In a heavy, 2- to 3-quart saucepan, cook the onion in butter for 10 minutes, or until tender. Trim, wash and dry the spinach, saving a few leaves for garnish. Add the leaves and tender stems to the onion. Sprinkle with salt. Cover and cook over medium-low heat for 5 to 10 minutes. Stir in the flour, cook for 5 minutes, add the boiling stock and cook 5 minutes longer. Puree mixture in a food processor or force through a food mill. Set aside, uncovered, until ready to serve. To serve, immerse reserved spinach leaves in boiling water for 30 seconds and then freshen in ice water. Reheat the soup to a simmer. Beat the egg yolks into the cream. Add the soup very slowly to the egg-cream mixture, whisking vigorously. Return the soup to the stove to h