Editor's note: This segment is re-airing on Thursday, Nov. 24, for Thanksgiving. 

This is the Radio Boston rundown for Nov. 14. Tiziana Dearing is our host.

Makes enough for 8-10 servings

Ingredients:
- 1.5 lbs. of green crabs
- 1 small onion (diced)
- 1 small carrot (diced)
- 2 ribs of celery (diced)
- 2 cloves of garlic (minced)
- 1 cup of olive oil
- 2 cups of white wine
- ½ cup of dry sherry, or marsala
- ¼ cup rice
- 2 tbsp. tomato paste
- 2 tsp. fennel seeds
- 2 tsp. white peppercorns
- ¼ tsp. cayenne
- 1 tsp. each of dried thyme, dried rosemary, dried tarragon
- 1 tsp. saffron
- 1 gallon of filtered, or spring water

Instructions:
1. Sauté the crabs in the olive oil over medium heat, crushing the shells with a wooden kitchen spoon as you go, and getting as much caramelization from the proteins as you can. (Note: Lots of caramelization is the key to a rich, flavorful bisque.)

2. Add the vegetables and spices (except the saffron) and continue sautéing until the
vegetables have lightly browned; constantly scraping the bottom of the pan with the
spoon.

3. Add the sherry and white wine; simmer for a few minutes to burn off the alcohol.

4. Add the herbs, tomato paste, rice, and water to 2 inches above the crab shells. Simmer for 30-45 minutes.

5. In a blender on high speed blend all of the soup solids and broth until it forms a thick, chunky mixture.

6. Run the pureed soup through a fine mesh sieve to remove all pieces of shells and spices.

7. Add saffron to the warm soup, and let it set for at least 30 minutes.

8. Serve with crème fraiche and chopped tarragon, or parsley.

Ingredients for the meatballs:
- 2 lbs. ground lamb
- 1 small onion, peeled and grated on a fine box grater
- ½ carrot peeled and grated on a fine box grater
- 5 garlic cloves peeled and minced
- 1 inch ginger peeled and grated on a microplane
- 1 tsp. urfa pepper
- 1 tsp. chili flakes
- 1½ tbsp. kosher salt
- 2 eggs
- 1½ cup cooked white rice (we prefer jasmine)

Instructions for the meatballs:
1. Combine all ingredients.
2. Mix thoroughly to emulsify.
3. Roll into 1 inch meatballs (wet hands help the process).
4. Space on parchment lined baking tray so balls don’t touch.
5. Roast in a 425° oven for 20-30 minutes until meatballs are nicely browned.
6. While meatballs are in the oven work on the meatball sauce (see below).
7. Cool completely before covering with sauce, rest overnight.
8. Reheat the meatballs with the sauce, 400° in the oven for 35 minutes or until bubbly and hot.

Ingredients for the curry sauce:
- 1 small onion, diced
- 2 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tsp. whole cumin seeds
- 1 tsp. whole fennel seeds
- ½ stick cinnamon
- 2 bay leaves
- 1 tbsp. madras curry powder
- 1 tsp. ground cardamom
- 1 tsp. turmeric powder
- 1 tsp. chili flake
- 1 tsp. fenugreek powder
- 2 28-oz.-cans of tomato, pureed with hand blender
- 1 can coconut milk

Instructions for the curry sauce:
1. On a low heat, sweat onions, garlic and ginger in canola oil with a large pinch of salt until vegetables are translucent.
2. Add cumin, fennel, cinnamon and bay, toast for 3-4 minutes.
3. Add remaining spices, toast on medium heat for 3-4 minutes until it becomes very fragrant.
4. Add tomato puree and coconut milk.
5. Simmer on medium low heat 30 minutes, stir occasionally to prevent scorching.
6. Taste and add salt as needed.
7. Pour hot over meatballs.

Ingredients:
- 1½ tbsp. butter (room temperature)
- ½ tbsp. salt
- 1½ cups room-temp water
- 3 cups bread flour
- 2 tbsp. vital wheat gluten
- 2 tbsp. sugar
- ¼ cup raw oatmeal (instant or old-fashioned)
- 1 packet or 2.24 tsp. dry yeast

Instructions:
1. In a bread pan, place these ingredients in this order:
2. 1½ tbsp. of room-temperature butter, ½ tbsp. salt, 1½ cups room-temperature water.
3. Cover with 3 cups bread flour.
4. Add 2 tbsp. vital wheat gluten, 2 tbsp. sugar, ¼ cup raw oatmeal.
5. Make a well in the middle of the flour.
6. Add 1 packet or 2.24 tsp. dry yeast.
7. Bake at standard setting.