Friday, July 19, 2013

It's final - crab is not my thing

Last week-end me and my partner visited our local fish wharf and came home with fresh salmon, prawns and live dungeness crabs. Fresh seafood hands down is a home run, we were stoked to shell out some cash for this amazing catch, and the cost was a steal. We made the hour drive to pick up salmon and prawns, and the crabs were a last minute buy; a crowd of anxious customers around the boat that just arrived along with the size of the crabs was the pull.

Now, let me just say that I enjoy eating crabs when it's shelled for me - hey, my dad always showed his love by doing the work, cooking, cracking, and I ate it. My first question to Maria was "do you know how to cook crab?" and I was assured, positively yes. In my mind I am thinking - if she knows how to cook em, she certainly knows how to crack em:)

Right to play not applicable to this crab

 Once the crabs were cooked, I decided to get involved in the whole experience - after all, this was my first time cooking crab, and I figure it was time I grow up and do my own crab cracking. You have to really love crab meat to enjoy the long slow process of cracking claws, digging out the meat and if you're fortunate like I was to have the juice from the crab sprayed all over your glasses and shirt when I cracked a claw - priceless. 
Ready for the cracking

What was my take away from that crab experience? Though I wasn't crabby about it, I realized it's just not my thing, and no, not because I had to do my own cracking either.  

To your health and enjoyment!

Monday, July 8, 2013

Slow Roasted Tomatoes

That is...if you're a lover of tomatoes. I've always liked tomatoes, but my love for this delicious fruit grew when I met my partner 4 years ago, and I've since discovered so many ways to prepare and serve this sweet fruit or vegetable, whatever you prefer to label it as - it is delicious and here's a recipe I picked up from watching the TV show - "The Chew".  
Tomatoes ready for roasting

The flavours are phenomenal - like a fun party in your mouth, great in sandwiches, delicious with pasta; especially ravioli, and if you have enough self control to ONLY taste one piece and resist the urge to keep eating, then bravo to you:) oh, and did I mention it's easy to make and guarantee to be a hit. You cannot mess this recipe is so simple. 

Roasted Tomatoes

You'll need a large baking dish, about 10 large tomatoes (any kind works), sliced lengthwise  not thin , fresh basil or your favourite herb, salt, black pepper, finely chopped garlic, and olive oil. In a large bowl add all the ingredients, mix with hands, and layer the tomatoes in baking dish; it's OK to stack them on top of each other.
Do not pour the remaining juice on the tomatoes. Drizzle a bit more olive oil on the finished product, and bake for 3.5 hours; yes you read that right - at 275 degrees. Set the timer and leave it alone.
This is one dish you do not want to rush, it's the slow roasting that makes it a winner.

This can be kept in the fridge for up to 2 weeks in an air tight glass jar , or freeze for up to 8 months..not that it will last two weeks anyway:).
And, with tomato season upon us, it's the perfect time to try this recipe and stock up on a very inexpensive, tasty, healthy, and versatile dish.

If you have another great tomato recipe I'd love if you won't mind sharing it with me.

To your health and enjoyment!