Monday, September 26, 2011

"Infused" Pasta

This is a fun way to add flavor to your pasta at home, yourself. I used whole grain pasta this time around but plan to use homemade noodles next time. We recently visited Seattle and purchased several pounds of infused pastas (dried). I love the idea and thought using fresh ingredients, in my own kitchen would prove even more delicious... I was right!

"Infused" Pasta

1 pound pasta
1C water
1C chicken stock (the richer the better)
2T olive oil
1 clove garlic (minced)
3 lemons (juice from 2, zest and slices from 1)
1T finely chopped chives
salt and pepper
sprinkle of freshly grated Parmesan

Bring the water to a low simmer, add the stock and lemon juice and keep warm. In a separate pot, boil the pasta in salted water for 4 minutes (under al dente). Transfer the pasta to the warm lemon pot and toss in the olive oil and garlic. Bring to another very low simmer and add the zest. Remove the pasta with tongs (do not drain) then toss with the chopped chives, salt and pepper and garnish with the freshly grated cheese.

Tuesday, September 6, 2011

Hot Crab Dip

I had dinner with a friend last week and we discussed my "blog". As any of you who take the time to stop by and read know, I am not much of a blogger. I'm a cook. I owned a little kitchen shop a few years back and people would always say to me "Do you have a blog?" "Do you post recipes?" "What is your blog?" "You should have a blog." so... I got one. I never intended to make money, I never knew how HUGE the blogging world was, I have had a blast with it, met many, many friends because of it but the bottom line is... I am not a blogger. I am a cook. I can't take a decent food photo to save my life... it's laughable. I want to share my love of food with the world, I want to learn from all of you, I want to post my original recipes and create a sort of online cookbook. My plan (from here on out) is to share food with you. Not stories of my kids and a cutsie tablecloth, not vacation photos and a silly story but FOOD. I am going to give you recipes that work and recipes from my heart/home/kitchen. I hope you like them.

With that said (smiley face)... I recently went to a baby shower for a friend and took this warm little dip along with. I created it the night before and I hope you'll make it. It's a tasty little appetizer.
photo by Heidi Larsen of Foodie Crush
Hot Crab Dip

1 16oz. package cream cheese
1/4 cup mayo
2 Tablespoons sour cream
1 1/2 cup Parmesan cheese
2 pounds fresh crab clusters
2 Tablespoons fresh oregano leaves
2 Tablespoons fresh parsley
1 Tablespoon fresh basil (I used boxwood)
1 Tablespoon fresh thyme
salt and pepper
1 Tablespoon olive oil
1?4 cup panko

Combine the cream cheese, mayo, sour cream and cheese well (no lumps). Heat the crab on 350 for 10 minutes in 1/2 cup of water. Cool and crack. Remove all meat and place in the creamed mixture. Finely chop all of the fresh herbs and toss in as well along with enough salt and pepper to taste. Place in a baking dish and chill for at least 2 hours. Heat your oven to 350 and bake the dip for 15 minutes. Meanwhile toss the olive oil and panko together then top the dip with the crumb mixture and broil about 3 minutes.

I served this dip with sliced baguette and homemade tortilla chips.