Friday, January 7, 2011

I just didn't have time...

     Where has the time gone?  I had very good intentions of trying to make regular posts but these past couple of weeks have been crazy.....Anyway, I feel sorry and want to make it up to you.  So here's a post AND a couple of my absolute favorite recipes ( but only a couple.)
      A couple weeks ago we had Aaron's sister and her husband come stay with us, so I was able to make a "special" breakfast (one I don't make everyday.)  It was in the form of a dried cherry "popover" with McMennamin's French Roast coffee on the side and deliciously refreshing mimosas.  Yummers.  Then I was able to make an old stand-by: Linguine with chile and crab, garlic french bread and a fresh green salad. 
     And now, I give to you the recipes (and pics- arranged and taken by Emelia, Thanks!!) to try, or not to try.  It's in your hands.  I know you'll make the right decision.


Linguine with chile, crab and watercress
1 clove garlic peeled and minced ( I add 2 x the amount)
1/2 tbsp sea salt
1 lg red chile, seeded and chopped (or 2-3 dried red chiles chopped/crushed)
11 oz crab meat (fresh, canned or frozen)
1/3 c extra virgin olive oil ( I don't use that much, maybe half that)
juice and zest of 1 lemon
1 (16 oz) package linguine
handful fresh or dry parsley
handful fresh watercress leaves, torn

Boil 5 qt. water.  With mortar and pestle, grind the garlic, salt and chile into a smooth paste, until it is tinged red.  Add crab meat, breaking it up gently.  Pour in oil.  Add lemon juice and zest.  Mix all ingredients with a fork.  Boil pasta until al dente and drain.  Top with crab sauce and toss.  Top with parsley and watercress.  Toss again and serve.

Next up is the popover:


                                                            Dried cherry "popover"
1tbsp unsalted butter, melted, plus more for the pan
3 large eggs, beaten
1/3 cup, plus 1 tsp, granulated sugar
3/4 c all-purpose flour
1 1/4 c whole milk
1/2 c dried cherries

Heat oven to 375 degrees.  Butter the bottom and sides of a 2-qt baking dish.  In a bowl, combine the eggs and 1/3 cup of the sugar.  Whisk in the flour until no lumps remain.  Whisk in the milk and  melted butter.  Pour the batter into the prepared pan and scatter the cherries over the top.  Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes.  Serve warm.


Cam C. said...

YUMMY Whitney! Oh and this is Melissa not Cam. hehe

jennifer said...

Linguine with chile and crab, garlic french bread and a fresh green a stand-by?
WOW!.....If only I had that kind of class. :)