Cheryl’s Cuisine: September 2019

Posted on September 4, 2019 by The Dunmorean

By Cheryl Radkiewicz

Living in Northeast Pa. affords us the opportunity to travel to some great places for short trips. This summer we traveled to Maryland when my husband had a craving for crab.

81XHd2D7WuL._SL1500_ Upon arriving at Baltimore Harborplace, which we used to frequent years ago, we were dismayed at changes which have taken place since the riots. In the past, we would go to the aquarium, watch the dolphin show (actually I dragged him), sit on the top deck of the harbor place watching the boats on the Chesapeake and eat tapas from one of the many eateries in the harbor place.

Gone are the many bars and eateries. So, we got back in the car and headed to Annapolis. Annapolis has been one of our favorite destinations for years. Annapolis is alive day and night, loaded with tourists and military from the Naval Academy.

We dined that evening at Ram’s Head Tavern and before our trip home the next day we lunched at Middleton Tavern on the waterfront. We wanted to make sure we had our fill of Maryland crab.

So I’ve collected some of the very best crab recipes for you to enjoy:

Very Best Crab Cakes

Cheryl's crabcake 1 large can (16 oz.) lump crab meat
3 slices white bread (process in food processor)
1 egg, beaten
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. dried mustard
1 tsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
1 Tbsp. fresh parsley
Butter

Preheat oven to 425. Mix all ingredients together folding in crab meat so as to not break up lumps. Spray glass baking dish with Pam. Put mounds of crab meat mixture (makes 8 large ones) onto baking dish. Sprinkle with Old Bay and top each with a pat of butter. Bake 20 minutes.

Note: I serve this with homemade Tartar Sauce. PLEASE make your own. It takes only a few minutes, and it’s well worth it. Here’s my recipe:

Tartar Sauce

1 1/4 cup mayonnaise
1/4 cup dill pickle relish
2 tsp. lemon juice
3 Tbsp. grated onion
1/2 tsp. Worcestershire sauce
1 Tbsp. capers, drained
Salt and pepper, to taste

Mix all ingredients together and chill until ready to serve with crabcakes or other seafood.

***

Chafing Dish Crab Dip

1 lb. fresh backfin crab meat, picked
1-8 oz. pkg. cream cheese, softened
2 Tbsp. milk
1 medium onion, chopped
2 Tbsp. horseradish
Dash hot pepper sauce
Salt and white pepper, to taste
4 Tbsp. mayonnaise
Dash paprika
3 Tbsp. sherry
Pinch of Old Bay seasoning
Crackers

Combine all ingredients except crackers and bake at 375 degrees for 10-15 minutes. Serve warm with crackers. Serves 10-12.

***

South River Club Crab Soup

2 Tbsp. butter
1 1/2 Tbsp. flour
2 1/2 cups milk
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
1 lb. crab meat
1 cup cream
2 hard-boiled eggs
Sherry (a wine-glass full) or to taste

Melt butter and stir in flour. Add milk, salt, black and red pepper. Stir until well heated and thickened. Add crab meat and cream. Heat well. Add eggs which have been either pressed through a sieve or processed finely in food processor. Then add sherry. Serves 4.

***

Crab Meat Au Gratin

1/4 cup butter
4 Tbsp. flour
1/4 cup milk
1 cup light cream
1/2 cup white wine
1 cup sharp cheddar cheese, grated
1 tsp. salt
1/4 tsp. paprika
16 oz. can sliced mushrooms, drained
2 Tbsp. grated onion
1 1/2 lbs. crab meat, picked over
1/2 cup dry bread crumbs
Puff pastry shells or rice

Melt butter and stir in flour to make a white sauce. When smooth, add milk, cream and wine. Cook, stirring constantly, until smooth and thick. Add cheese, seasonings, mushrooms and onion. Stir until cheese melts. Fold in crab meat; then pour into greased baking dish. Top with bread crumbs. Bake in 350 degree oven for 15-20 minutes. Serve over puff pastry shells or rice. Serves 6-8.

***

South River Crab Casserole

1 lb. crab meat, shell and cartilage removed
6 slices white bread, crusts removed
4 hard boiled eggs, grated or finely processed
1 1/4 cups milk
1 1/2 cup mayonnaise
1/4 cup chopped onion
3 Tbsp. chopped fresh parsley
1-2 oz. jar chopped pimentos, drained
1/2 tsp. Old Bay/seafood seasoning
1/2 tsp. salt
1/4 tsp. white pepper
2 cloves pressed garlic
2 Tbsp. sherry
1/2 lb. grated Cheddar Cheese

Break bread into small pieces and put into a bowl. Add eggs, milk, mayonnaise, onion, parsley, pimento, seasoning and sherry; mix well. Fold crab meat into mixture and pour into a 13x9x2″ casserole dish. Sprinkle cheese on top. Bake in 350 oven for 40 minutes. May be prepared ahead and refrigerated overnight prior to cooking. Serves 6.

***

Crab Roma

3 oz. cooked, cooled fettuccine or other pasta
1/2 cucumber
6 medium mushrooms
2 scallions, including greens
1/2 medium red or green pepper
1 medium tomato
2 hard boiled eggs
1 cup lump crab meat, picked over
Vinaigrette Dressing

Cook fettuccine or other pasta according to directions. Rinse well in cold water and refrigerate or let it stand out , making sure it is well drained before serving. Peel cucumber and slice. Slice mushrooms. Chop scallions, green pepper, tomato and eggs; place in large bowl along with pasta. Mix well and add dressing. Fold in crab meat. Serves 2-4.

Vinaigrette Dressing

1 pint olive oil
1 pint red wine vinegar
2 tsp. salt
2 tsp. black pepper
3 large cloves garlic, chopped
3/4 cup chopped parsley

Mix all ingredients well and put in jar. Make at least one day ahead. Shake well before serving. Makes 4 cups.

Actors Circle Presents “The Haunting of Hill House”

Posted on September 4, 2019 by The Dunmorean

Actors Circle will present its first show of its 38th season, the thriller, The Haunting of Hill House, by F. Andrew Leslie, at Providence Playhouse, 1256 Providence Rd., Scranton. Show dates are Sept. 5, 6, 7, 8, 12, 13, 14 and 15. Curtain time is 8 p.m. Thursday through Saturday and 2 p.m. on Sunday.

Tickets are $12 general admission; $10 senior citizens, and $8 students. Reduced prices on Thursday, Sept. 5, are $8 for general and seniors, $6 for students.

For reservations, call 570-342-9707, or email to tickets@actorscircle.com. For more information visit the Actors Circle website, or Facebook.

A chilling and mystifying study in mounting terror in which a small group of “psychically receptive” people are brought together in Hill House, a brooding, mid-Victorian mansion known as a place of evil and “contained ill will.”

Led by the learned Dr. Montague, who is conducting research in supernatural phenomena, the visitors have come to probe the secrets of the old house and to draw forth the mysterious powers that it is alleged to possess—powers which have brought madness and death to those who have lived therein in the past. Montague is played by Chris Eibach of Dunmore.

Margo L. Azzarelli is director. Other cast members are Marnie Azzarelli, Kaylah Hodgins, April Holgate, Peter Miles, Susan Parrick and Rafe Rickard.

Katie Von Bergen is stage manager, Justin O’Hearn is assistant stage manager and creating live sound effects back stage for the show. Assisting with the special sound effects is Bernard Ott.

Bob Balitski is designing the lighting and Dominick Azzarelli is set builder. Jeff Ginsberg is producer. Cathy Rist Strauch is publicist.

Artist of the Month: Ellen Blaine

Posted on September 4, 2019 by The Dunmorean

Elaine Blaine is shown in this collage with examples of her varied watercolors and sculpture.

Ellen Blaine, a watercolor painter and sculptor, recently relocated to the area from New Jersey and Florida. She first started painting when she took an art elective in college but raising her son plus her professional career as a registered nurse took precedence and put her artwork on hold.

During that time–which included years of teaching anatomy to nurses–she became interested in figurative painting and sculpture. Then, when her son went away to college, she began studying sculpture and painting, which led to opening an art school, gallery and art camp in New Jersey. Since then she has exhibited in numerous states and has garnered placement and awards in numerous juried shows. Her work is represented in private collections, colleges and foundations.

She gets her inspiration for painting and sculpture from anything and everything, whether it be physical reality or in her mind’s eye. She favors working from live models but also does interpretive images from memory, including something compelling seen in nature or from life experience.

“The fun is taking what I know to be the commonalities of the human form and interpreting it however my mind sees it at that moment,” Ellen explains. “There are limitless possibilities in creating art.”

Ellen favors painting loose colorful skies, trees, vivid florals and contemplative figurative poses, but is also known for an avant-garde and sometimes unconventional view in both mediums featuring elongated, quirky figures combining the human form with elements of nature.

“I love the vibrancy of color, the boundless beauty in nature, and the gracefulness of the human gesture and form” she points out. “But experience has taught me to embrace creativity that springs from the more somber realities of life as well.”

A sculpture of a gloved surgeon’s hands holding a heart and a surgical instrument, called ‘His Heart in Your Hands’ was done in response to her late husband’s numerous open-heart operations.

Another, done after the attack on the World Trade Center in New York is entitled ‘Earthquake’ and shows hands beckoning out of broken glass, twisted steel and debris from the fallen towers. This work was exhibited by the Mayor’s Office.

A watercolor painting of her son as a child, attempting to play his father’s then overwhelmingly large saxophone is called ‘Determination’ and is one of her favorites as her son now plays professionally in New Orleans among other national venues, using the same treasured instrument.

She describes one of her greatest joys as an artist as teaching quadriplegic children to paint holding the brush in their mouths. She teaches her students that there are no mistakes, only opportunities, and begins classes with relaxation exercises in which students become loose and free with watercolors, allowing the medium to obey its own nature and principles.

If using a model, she often has her students begin by assuming the pose to connect with the model’s gesture. During wellness workshops Ellen uses clay in a therapeutic modality and plans to begin doing workshops and classes once she is settled in the area.

Ellen lives with her little Westie, Lilly Roget. She was introduced to the Dunmore art group by a friend just a few months ago and enjoys it tremendously.

“There’s a wonderful sense of creative energy and level of talent present in the class. The people are so welcoming and friendly to me as a newcomer and the teacher is awesome! The Dunmore activity hub is a vital part of the new community I’m happy to be a part of.”