Lemon Lust - Crab Pasta with Lemon and Chive Butter Sauce

I love lemons. Always have,  always will. Even back when I was a little girl, my mother would catch me chewing on lemon wedges the way normal kids might an orange segment. I really have never been "normal." It was just that I couldn't get enough of their super tart flavor, tooth enamel be damned. 

Today, I'm still very attracted to dishes that feature lemon, so while searching for an easy but summery pasta recipe, I was thrilled to come across the Daily Crave's Crab Pasta with Lemon and Chive Butter. Really, who could say no to a lemony pasta with crab and butter? Certainly not me. 

Crab Pasta with Lemon and Chive Butter Sauce, Photo: NK

My adaptation of this recipe uses Backfin Crabmeat instead of Lump Crab. Backfin is cheaper and although the crab chunks are slightly smaller than lump, they are still substantial, sweet and tasty. 

Photo, NK 

The original recipe recommends Meyer Lemons. Meyer Lemons are slightly sweeter and more floral tasting than regular lemons. I couldn't find them in my neighborhood this time around, but I would imagine they would only increase the deliciousness of this dish. 

Photo: NK

Finally, I cut some of the butter down a bit. This is not a light recipe, although it tasted very light once finished and was just as decadent with half the butter. 

Enjoy!

Crab Pasta with Lemon and Chive Butter Sauce 

Adapted from The Daily Crave 

Serves 2 as an Entree, 4 as an Appetizer

Ingredients:

Half a box of Spaghettini or other thin pasta (8 oz)

1 Lb Backfin Crab Meat, picked over for shells

1/4 Cup Dry White Wine

1/4 Cup Champagne Vinegar or White Wine Vinegar

1 large Shallot, chopped finely

3/4 stick Cold Salted Butter

6 Tablespoons finely chopped Chives

1 teaspoon Lemon Zest

1/4 Cup fresh squeezed Lemon Juice

Salt

Pepper

1/4 Cup chopped Parsley

Method:

Cook Pasta according to the box directions in boiling salted water. 

Drain pasta, reserving about a 1/2 cup of the cooking liquid. Set aside.

In a medium saucepan over medium flame, combine Shallots, Wine and Vinegar. 

Boil until liquid is reduced to just over a Tablespoon. 

Reducing the liquids, Photo: NK

Reduce heat to lowest flame and add Cold Butter, one tablespoon at a time, whisking constantly until all Butter is incorporated. 

Turn off the heat and add 4 Tablespoons of the Chives, Lemon Juice, Lemon Zest, and a generous amount of Salt and Pepper to taste. 

Chive, Lemon and Butter Sauce, Ready for Crab, Photo: NK

Next, mix in most of the Crab Meat, setting aside about a 1/2 cup to top the Pasta with later.

Pour the sauce into a large, deep sauté pan and add the pasta. Toss and heat through, adding Cooking Water if needed a Tablespoon at a time to loosen the sauce and pasta. Taste for seasoning and adjust if needed. 

Plate the pasta and top with the reserved crab meat. Sprinkle with the remaining Chives and some Fresh Parsley. 

Dinner is served! 

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NK Bakes - Easy Apricot Blackberry Frangipane Tart

There's a first time for everything and today, it's NK's first baking post. 

I've mentioned before that I dread baking. I do it as little as possible. While I marvel at the creations of others, I generally prefer to cook - cooking just seems to me to be more expressive, open to interpretation, and a bit less scientific. That said,I totally admire bakers, especially my best friend who is amazing at it. I've been trying, to no avail, to get her up here for a baking guest post (ahem). When I finally wear her down, you're all in for a real treat. 

Today's tart was inspired by a delicious dessert I enjoyed last week at a very unique restaurant called Dish in Water Mill, NY. Check it out here: Dish Hamptons 

Logo Courtesy of Dish Restaurant, Water Mill, NY

Dish is a tiny little place run by a charming husband and wife team who met while in school at the CIA. The restaurant, an unassuming storefront tucked in a shopping center, gives you the feeling of being in a quaint country kitchen, and their weekly four or five course pre-set prix fixe menus are on par with some of the finest restaurants around. To add to the awesome factor, it's BYOB. Last week's meal was as usual, unbelievable from start to finish, but the Apricot Tart served for dessert was a showstopper. It was then and there that I vowed to find a way to bake a similar tart and by God, I'd find an easy way to do it. 

My baking attempt was successful and easy thanks to in-season fruit and frozen puff pastry dough. Also, I learned how easy it is to make basic Frangipane - or almond cream. Frangipane is often a component used in the best baked goods. It imparts extra richness, taste and overall moistness. 

Easy Apricot Blackberry Frangipane Tart 

Adapted from Savour-fare.com

Serves 8 - Makes 2 Tarts that serve 4 each

Ingredients:

For the Tart

One Package Frozen Puff Pastry Sheets (I used Pepperidge Farm brand which has 2 sheets)

4 or 5 ripe Apricots, pitted and thickly sliced

1 package ripe Blackberries

Raw Sugar (for sprinkling)

1 Egg, optional, for extra browned tart crust

For the Frangipane (recipe adapted from French Food -About.com)

Almond Meal, Photo: NK

1/2 Cup Ground Almond Meal 

1/4 Cup Granulated Sugar

1 Egg

3 Tablespoons softened Butter

3/4 teaspoon good quality Vanilla Extract

1 Tablespoon all purpose flour

Method:
 

Lay out two large sheets of Puff Pastry to thaw for 30 - 40 minutes or according to the package directions.

Preheat oven to 400 degrees.

Meanwhile, prepare the Frangipane by combining all ingredients in a food processor. 

Blend until ingredients create a smooth and creamy paste. 

Frangipane, Photo: NK

Once the Puff Pastry has thawed, lay each piece on a non stick cookie tray or sheet pan.

On the first dough rectangle, carefully fold in the edges by a centimeter or so, pressing them down into the base of the tart to seal them and create a crust. Run your knife ever so lightly around the inside edge of the folded in crust. Repeat on the second dough triangle.

Spread the Frangipane over the inside of each tart crust. It should cover the inside completely but not so much that it spills over the crust edge. 

Assembled Tart, Photo: NK

Next, press your Apricots and Blackberries into the Frangipane. 

Optionally paint the crust edges with Egg White to promote a nicely browned, even crispier crust.

Optional Egg Wash, Photo: NK

Finally, sprinkle the tart liberally with Raw Sugar, and set in the oven to bake.

25 minutes should yield a perfect, golden brown and delicious tart. 

Slice into squares and enjoy!

Painless and Delicious! Apricot Blackberry Frangipane Tart, Photo: NK

Photo: NK

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Ingredient Spotlight - Rhubarb: Beyond Dessert

Photo: NK 

Rhubarb, a popular item at summer farm stands, is more versatile than you think. Beyond its common applications in pies and crumbles, Rhubarb makes a great addition to savory entrees too. Their crisp, ruby red stalks are extremely tart on their own, but once sweetened up by sugar, honey, or the addition of fruit (such as cherries or raspberries), rhubarb yields an amazing sweet/tart flavor that complements meats and even salads and vegetables.

A few facts about Rhubarb*:

~Rhubarb is related to buckwheat. Who knew?

~Rhubarb is a veggie, not a fruit.

~First used for medicinal purposes, Rhubarb originated in China. It is an ancient plant and appears in food history as early as 2700 BC. 

~The green leaves of the Rhubarb are poisonous when ingested in large quantity. Eat only the stalk!

*Info courtesy of an amazing source of Rhubarb facts, The Rhubarb Compendium - www.rhubarbinfo.com

Rhubarb Stalks, Photo: NK

To fully discover Rhubarb, I decided I would not only make a traditional dessert preparation - a Rhubarb Compote suitable for topping all manner of sweet treats - but I also thought it would be fun to find out how Rhubarb works in a savory dish. Check out the results and give this stalk a chance if you are looking for a great seasonal ingredient this summer. 

Pork Chops with Rhubarb Cherry Sauce 
Adapted from Martha Stewart
Serves 4 

Ingredients:
1/2 Cup Dried Cherries 
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 Cup Chopped White Onion
3-4 Stalks of Rhubarb - tops and bottoms discarded, chopped into 1/2 inch pieces (2 Cups)
3 Tablespoons Sugar
Pinch of Ground Allspice
Coarse Salt and Ground Pepper
4 Bone-In Center Cut Pork Chops 1 Inch Thick- frenched if possible
1 Cinnamon Stick - optional 

Cherries Soaking, Photo: NK 

Method:
In a bowl, combine Cherries, Balsamic Vinegar 
and Cinnamon Stick with 1/4 cup hot water.

Let sit for 10 minutes.

Meanwhile, heat 1 Tablespoon Olive Oil in a small saucepan. 

Add Onion to the saucepan and cook, stirring occasionally, until the onion has softened - 8 to 10 minutes. 

To the softened onions, add Cherry Mixture, Sugar, and Rhubarb.


Bring Mixture up to a boil.

Photo: NK 

Reduce heat to a simmer and continue to cook, about 5 to 7 minutes. 

Remove mixture from the heat and stir in a pinch of Allspice and Salt and Pepper to taste. Warm again just before serving.

Season the Pork liberally on both sides with Coarse Salt and Pepper. 

Heat 2 Tablespoons Olive Oil in a large skillet over Medium High Heat. Cook in batches if pan will be too crowded.

Once Oil is extremely hot, add Pork Chops and cook for 3 Minutes on one side. Flip, and cook another 3 to 3.5 Minutes on the other side. 

Remove from skillet and stack the chops, one on top of the other, on a plate. Cover with foil and let sit for 3-4 minutes for a perfect medium rare. 

To serve, rewarm the Rhubarb-Cherry sauce if needed. Uncover Pork Chops and arrange them on plates, pouring the juices from the chops over each. Top with the Cherry-Rhubarb Sauce and serve right away. Enjoy!

Pork Chops with Rhubarb-Cherry Sauce, Photo: NK

Next up, a more traditional preparation fit for topping any dessert, the Rhubarb Compote. This recipe, again adapted from Martha Stewart is, as one online commenter put it, the easiest recipe in the world. Using just three ingredients, you can make a great compote in a flash that works well on just about any sweet treat. The Rhubarb actually creates it's own cooking liquid, so water is not even needed. This compote also makes a tasty topping for healthier foods like yogurt. 

Easiest Ever Rhubarb Compote
Adapted From Martha Stewart
Yield - about 2 Cups

Ingredients: 
3-4 large stalks Rhubarb, tops and bottoms discarded, chopped into 3/4 inch lengths: 2 cups
1/2 Cup Granulated Sugar
1/2 teaspoon dried Ginger

Method:
Put Rhubarb in a medium sauce pan and cover with Sugar and Ginger.
Let sit about 10 minutes until liquids begin to leach from the Rhubarb.

Rhubarb and Sugar, Photo: NK

Bring mixture to a boil over medium-high heat, stirring occasionally. 

Once boiling, reduce to a simmer and cook another 5-7 minutes until Rhubarb breaks down.

Let cool fully before using as a dessert topping. Enjoy!

Rhubarb Compote pictured with Philly Fluff Pound Cake and NY Cheesecake 
from the most fantastic bakery, Natale's in Summit, NJ
Photo: NK

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Destination: Paris - Classic Croque Monsieur

Last week, the husband and I took a lovely trip to France. I have a real thing for this country - the people, the landscape, and of course the amazing food and wine. In just seven action-packed days, and with the help of our usual obsessive over-planning, we managed to really soak it all in. Here are a just a few highlights:

Beautiful Paris, Photo: NK

A day trip to Brittany and the Abbey of Mont St. Michel, Photo: NK

Three days in the countryside - Amboise, Loire Valley, Photo: NK

Between touring the City of Light and chateau and vineyard hopping the in gorgeous Loire Valley countryside, we enjoyed several very special meals. 

Crab, Scallop and Mango Tart in Amboise, Photo: NK

Amazing Oysters at Huitrerie Regis, Paris, Photo: NK

Decadent Roast Chicken in Pastry over Black Rice at Restaurant Mariette, Paris, NK

Profiteroles at the amazing Les Closeaux just outside of Amboise, Photo: NK

Clearly, France offered no shortage of culinary inspiration, so when we got home, I had the urge to try to make something really simple yet classically French. Croque Monsieur seemed like just the thing. 


Croque Monsieur is basically a toasted ham and cheese made all the more sinful by the addition of a creamy sauce and grated gruyere topping. Below, I've adapted Martha Stewart's recipe just a bit. The result was gooey, delicious, and decidedly not diet. Enjoy and bon appetit!


Classic Croque Monsieur
Adapted from Martha Stewart
Serves 4 


Ingredients:
3 Tablespoons Unsalted Butter
1/4 Cup All Purpose Flour
2 Cups of Whole Milk
1 Cup Grated Gruyere Cheese plus 8 Slices of Thinly Sliced Gruyere
Kosher Salt to Taste
Black Pepper
Cayenne Pepper
Nutmeg
8 Slices Country Style White Bread - we used Arnold brand
6 Ounces French Bistro Ham Cold cuts or other cold cut Ham


Method:
Preheat the oven to 450 and set a rack in the middle and a rack near the broiler.
Toast the 4 Slices of Bread. Don't worry if they are extra crunchy. It will make for a nice texture later. Leave the oven on. 


Butter a baking sheet and set aside. 


Next, set two medium sauce pans on the stove. 


In one, melt Butter over medium-high heat. Gradually stir in the flour and whisk constantly until the mixture bubbles up. Continue whisking for about 3 minutes. The mixture will take on a golden peanut butter color. Turn off the heat and set aside. 

Butter and Flour Mixture, Photo: NK

In the other sauce pan, heat the Milk over medium heat. Once warmed, pour the hot milk into the first sauce pan, incorporating it with the butter and flour mixture slowly. Whisk briskly and continuously to prevent lumps from forming. Turn the burner back on medium and continue whisking. Allow mixture to come to a boil. Reduce heat to low and let simmer two minutes more. Stir in Half a Cup of the Grated Gruyere, and add Salt to taste, Pepper to Taste, and a dash of Cayenne and Nutmeg. Remove from the heat and pour the cheesy sauce into a bowl to cool for 2 to 3 minutes. 

Next, lay 4 slices of Toast down on a work surface. 

Cover each slice with about a Quarter Cup of Cheese Sauce. 

Toasts with Cheese Sauce, Photo: NK

To assemble the sandwich, lay one slice of Gruyere on top of the sauce, followed by a slice to a slice and a half of Ham. Top Ham with another slice of Gruyere, and top each sandwich with the remaining slices of toast. Press lightly to close the sandwich. Pour another Quarter Cup of Sauce on top of each sandwich and sprinkle them all with the remaining Grated Gruyere.

Assembled Croque Monsieur ready to bake, Photo: NK

Place sandwiches on the baking sheet in the oven and bake for about 5 minutes until cooked through.

Turn on the broiler and finish sandwiches for another 2 to 3 minutes under the broiler until the tops become golden brown and bubbly. Serve immediately.

Voila! Finished Croque Monsieur, Photo: NK

Photo, NK

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