A Crab Dip to hold you over...

Though you've probably guessed by now, I haven't been blogging lately; I have been, and will be, studying for my qualifying exams, which doesn't leave much time for blogging, or even cooking. Here's a hot crab/spinach/artichoke dip to hold you over:

1 tub whipped cream cheese
1 large handful spinach, chopped
8 oz artichoke salad, chopped (we used Genova's. you can make it fresh or use frozen artichoke hearts)
1t red pepper flakes
black pepper
4oz cheese of your choice, grated (we used pepperjack)
1/3lb fresh crab meat [omit for vegetarian version]
1/4c grated parmesan
fresh bread crumbs (we used herbed bread crumbs I made earlier)
1t olive oil

Preheat oven to 400.

Mix cream cheese, spinach, artichoke, red and black pepper, cheese, crab, and most of the parmesan in a large mixing bowl, folding gently. Fill ramekins with mixture. Sprinkle remaining parmesan on top. Bake until bubbly, about 20 minutes.

Mix bread crumbs with olive oil. Top cooked dip with bread crumbs and place under broiler until toasty on top.

Serve with toasts made from baguette.

I'll be back in May! Stay tuned.

~purplecook 

Jesse's Birthday Dinner: Alaskan King Crab Legs and Mushroom-Leek Risotto

Waiting for the pictures for this post (which were on Jesse's camera) has delayed almost a week of posting, so I'm going to write this up sans pictures, and add them in when Jesse gets around to giving them to me (hint, hint). He wanted crab and risotto for his birthday, separately. I bought the crab legs precooked at Andronico's and steamed them for a minute just to take the chill off, then served them with hot melted butter. We placed the butter dish on a glass of hot water to keep it hot and melty.


For the risotto, I basically followed this recipe with a few modifications (no truffles, for one). It's astoundingly simple and possibly the most decadent, delicious risotto ever. Three steps:

1. Cut 2 large leeks lengthwise, then slice thinly crosswise (you will have thin half-moons). Boil in 1c heavy cream with salt and pepper until cream is thickened and leeks are tender, about 20-30 minutes.

2. Slice 1 onion and a lot of mushrooms; I used a mix of various mushrooms, including porcini, which gave a deep woodsy flavor to the finished dish. Toss the onions and mushrooms with salt, pepper, and 1/4c melted butter, and roast at 400 degrees until browned (about 15 minutes).

3. Make basic risotto: dice 1 onion, saute in butter and oil, stir in 1 1/2c arborio rice and cook until translucent, then deglaze with 1/2c vermouth. Let vermouth boil away, and slowly add hot broth (you'll need about 5c), stirring, until risotto is cooked.


Before serving, combine risotto with leeks and mushrooms and 1/2c grated parmesan. Add salt and pepper to taste; serve with more parmesan on the side.

Home sick and it's gross out Lunch

Bulgur risotto:

Melt butter and olive oil in skillet. Saute one large sliced shallot; when translucent, add 1c bulgur, and more butter if necessary. Saute about 5 min, until all the grains are buttered and toasty (make sure they don't clump together). Add about 1/2 c vermouth; when entirely absorbed, start adding chicken broth gradually, stirring. Only add more once it's all absorbed. I soaked some shiitake mushrooms and added the soaking liquid as well.

When risotto is almost cooked, add sliced mushrooms and whatever vegetables you have-- I added some chopped roasted swiss chard stems I cooked yesterday.

Remove from heat and add flaked fake crab, or whatever else you want (I really, really like fake crab. Most people don't.) Add pepper and (if you didn't put crab) grated cheese. Serve.