Wednesday, April 29, 2015

What To Eat Wednesday

We have so many talented chefs in The Willows family that I decided it was just selfish of me not to share some of these delicious recipes. While the girls are going through their recipe boxes, I will share one of my favorite blogs for foodie inspiration. Seven Spoons is a delightful blog written by Tara O'Brady. She combines delicious food with witty writing that I always look forward to. She has also written a cookbook that is fantastic! Before you run out to buy it, here is a sample to get you started.
*photo courtesy of Seven Spoons
 
LINGUINE WITH CRAB & ARTICHOKES
Ingredients
500 g linguine
1 large clove peeled garlic, or two if you are so inclined
2 teaspoons kosher salt
A good pinch, about a scant 1/4 teaspoon, dried chili flakes
4 tablespoons unsalted butter
3-4 tablespoons extra virgin olive oil
275 ml jar of artichokes, drained and rinsed well, halved if large
250 g crab meat, preferably lump
Zest and juice of 1/2 lemon
A handful of fresh parsley, chopped
A couple of handfuls of baby arugula (rocket), or other greens
Pepper, to taste
 
Put a large pot of well-salted water to boil. Cook the pasta, according to package directions or to taste. As the pasta will continue to cook when you toss it with the warm sauce, I would advise cooking until just under al dente. Meanwhile, in a small food processor or pestle and mortar, crush the garlic, salt and chili flakes into a smooth purée. Set aside.
 
In a large skillet over medium heat, melt the butter and olive oil. When just melted, add about 1/2 cup of the starchy pasta cooking liquid, along with the garlic purée. Continue to cook, stirring, until reduced by about 1/3. When thickened, add the artichokes and gently toss to coat.
 
With the heat on low, add the crab meat, lemon zest and juice and stir to combine. Tip in the cooked, drained pasta, turning so that the noodles are well-slicked with the buttery juices. Add the parsley and arugula, continuing to turn until the greens are slightly wilted. Check for seasoning, garnish with additional chili and fresh greens if desired, serve. Serves 4 as a main course, 6-8 as a light lunch or entrée.
 
 Do you have any signature recipes that we can share?

1 comment:

hely fely said...

Hmmm very helpful blog, especially for someone like me. Warmest thanks! Lawn Mower Reviews

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