Submitted by RandallPMcMurphy
Serves 2
| a few veal or beef marrow bones |
|
parsley |
| shallots |
|
lemon |
| extra virgin olive oil |
|
coarse sea salt |
| pepper |
|
bread |
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Submitted by Ruth
Serves 2
| 5 truss tomatoes, skinned, diced, & crushed |
|
2 tbsp tomato paste |
| large handful of oregano |
|
large handful marjoram |
| small handful parsley |
|
small handful basil |
| small package pine nuts |
|
½ c. button mushrooms, diced |
| 1 medium onion, quartered |
|
salt |
| pepper |
|
1 c. vegetable stock or broth |
1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Via twinkleboi's Flickr Photostream
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Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Submitted by CrabPlace.com
Serves 6
| 16 blue crabs, steamed |
|
½ c. olive oil |
| 1 large garlic clove, skinned |
|
1 head of cabbage, sliced into ¼” slivers |
| 1 c. dry white wine (or water can substitute) |
|
2½ tbsp kosher salt |
| ½ tsp coarsely ground black pepper |
|
½ lb. unsalted butter |
| ½ c. flat leaf parsley, roughly chopped |
|
1 loaf fresh bread |
Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.
Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.
