the life and times of J T Frey

Baltimore "Crab" Soup

I love Baltimore crab soup: the plethora of vegetables, the spicy hint of Old Bay in the broth. The one thing I've found in many incarnations I've sampled is that the crab really is lost to the rest of the components in the soup. Why add a $30/lb ingredient (complete with bits of shell) that will be masked and overshadowed when boneless, skinless chicken thigh also falls to shreds when cooked long enough — just like the crab typically found in this soup.

Written by Jeff Frey on Tuesday March 13, 2018
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Baltimore Veggie Soup

Vegetable soup isn't something we have too often at home. This recipe uses taste memory to fool me into thinking there's protein present. It's got all the vegetables and seasoning of Maryland (or Baltimore) crab soup, which are forward enough in that soup to make the crab take a back seat. Voila: same flavor, no meat. (Yeah, I do use chicken stock but you could easily use veggie stock to go fully meatless.)

Written by Jeff Frey on Sunday November 22, 2020
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Banana Fritters

While driving by the island's largest banana plantation in St. Lucia, our jeep safari tour guide mentioned that when she was younger her mother would turn any overripe bananas into fritters. We always seem to have overripe bananas, so I gave it a try. This is a combination of Martha Stewart's recipe and another I found online, with some leavening added to make them less dense.

Written by Jeff Frey on Thursday August 11, 2022
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Basic Waffles

A simple buttermilk waffle recipe. Usually makes 5 regular waffles and 1 franken-waffle in my waffle iron.

Written by Jeff Frey on Friday July 31, 2020
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