Archive for ‘Crab’

January 26, 2011

Potluck Party | Crab Pot Pie with Pimento Cheese Biscuits

I was so excited to be invited to a cool little supper club started by a friend here in Columbus.   The ingeniously-themed meet up was entitled Showcase of the Crusted Arts.  Meaning bring something with a crust on it somewhere.  The smart and gracious hosts cooked up a beautiful whole striped bass in a salt crust.  Other clever folks brought goat cheese pizza, clementine pie, Hot Pockets, pork pie, spanakopita, all sorts of deliciousness.

I wanted to make something that would travel fairly well and have something substantial and savory, if perhaps a bit non-traditional, as a crust.  Enter a pot pie of sorts with crab and shrimp, topped with Georgia-inspired pimento cheese biscuits.  Kosher it ain’t, but it was good.

Greensboro Pie, serves plenty folks

For the Pie:

1 leek, white and light green parts only, thinly sliced

1 T butter (made some quickly with all the Snowville cream I had)

3/4 c white wine

3/4 c vermouth

1 1/2 c homemade fish stock or chicken stock

3/4 c heavy cream (Yup, Snowville)

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January 7, 2011

Persephone’s Takeaway | Monkfish Tom Yum

I get it: the snow is falling, the wind is blowing, the streets are slippery.  You can’t be bothered to leave the warmth of hearth and home.  Well, here’s a dish that’s the perfect replacement for a phone call to the takeaway.  It’s bursting with the beautiful, aromatic, authentic Thai flavors that will transform your kitchen into a worthy competitor to a bought in meal, while offering the same warmth and hospitality of your favorite Thai restaurant.

There are as many versions of Tom Yum as there are cooks.  It’s a wonderfully warming soup that feels at once healing and satisfying.  I included mung beans to add some extra substance for these tough winter months, but they’re entirely optional, particularly if your goal is the thin, broth-y elixir that you traditionally find at your local Thai eatery.  Just know that if you honor the basics and the traditions of southeast Asian cuisine, you really can’t go wrong with a bit of improvisation.

Tom Yum with Lemongrass Monkfish Serves 2

For the Soup:

6 c of vegetable, fish, or chicken stock, I used crab stock

1 shallot, sliced

2 cloves garlic, grated

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December 29, 2010

“Wow” | Crab, Leek and Ricotta Rollatini (with Truffles)

There are fireworks on New Year’s Eve for a reason.  It’s a time for the best we’ve got.  A dinner like this requires a lot of you.  But oh my, is it worth it.  And the one you make it for will think so, too.  And I’m sure they’ll be grateful.

I cooked a lot today.  I picked one and a half pounds of snow crab.  Kind of tedious.  Made a stock from the crab shells and froze it.  Easy.  Cooked up a batch of ricotta.  Simple, but a little time-consuming.  Mixed up a big batch of homemade pasta.  Great workout.  Rolled said pasta into lasagna noodles.  Time consuming, but simple.  Assembled said pasta and crab, etc. into rollatini.  Pretty simple.  Bake.  But my oh my, look what happened to the time!  Nothing today was difficult, but it all took time.

That seductive, elusive siren:  time.  Everyone (hello, Thirty Minute Meals) will tell you that you don’t have enough of it, that you have to squeeze more out of what you’re given.  Don’t believe them.   Take pleasure in the cooking tasks in front of you.  Your end results are what nurture you and those you love.  For a real wow factor, make something at home that is worth both your effort and your time.

Crab, Leek and Ricotta Rollatini, serves 4

STEP ONE:  Make Ricotta

STEP TWO:  Make the filling

Mix 2 cups of cooked crab, 2 cups of ricotta, 1 leek that’s been sautéed in olive oil, 6 stems’ worth of picked thyme leaves, salt and pepper to taste.  Reserve a spoonful of the filling for garnish.

STEP THREE:  Make the pasta

You will find a large variety of fresh pasta recipes online and in cookbooks.  A quick guideline ratio is 1 cup of flour to 1 egg plus one egg yolk.  I follow the recommendation of the flawless Marco Pierre White.  Easy.  Accurate.  Delicious.  I grated the remainder of our truffles (three tiny ones) into the dough.  Please try to add this if you can.  It makes a world of difference.

STEP FOUR:  Assemble the dish

I rolled the mixture into rollatini (heaping bits of the mix along the length of the pasta), greased the dish with truffle butter (thank you, Snowville and Greener Grocer) and baked for 20 minutes at 350 F.  You may do as you wish.  Cut your pasta into strips for papardelle and toss with the crab mixture.  Make ravioli and use the crab as the filling.  Just know that by making your own pasta you will attain new heights of flavor.

At the end of the day, this dish is about the transformative power of cooking.  The pasta is flour and eggs.  The cheese is simply warmed milk and a bit of lemon.  The truffles and leeks are pure earthiness.  Do yourself a favor – take the time to make something extraordinary.  It’s that time of year for fireworks.

Serve with Prosecco.

Playlist included Wow, by Kylie Minogue.  On repeat.

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