November 2013

How To Cook and Clean A Dungeness Crab

November 30, 2013
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This is part 3 in an ongoing series about crab which includes Crab 101 (all you ever wanted to know about Crabs) and Stone Crab with Traditional Mustard Sauce. More to come…

How to Cook:
It’s Dungeness Crab season right now, September to June, on the Pacific Coast of North America. Much of the time you will find whole crabs already cooked and chilled. If not, and you’re buying live crabs, then the rule of thumb is to steam or boil them for 7-8 minutes per pound.  If boiling in multiple crabs, start timing when the water comes back to a boil. Base the number of minutes needed for cooking on the average crab weight, not the total weight.

Once your crab is cooked, rinse under cool water until just cool enough to handle. The crab in the photo below is a cooked crab. You can tell because the …

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Crabs 101-A Quick Primer on All Things Crab

November 24, 2013
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It’s not hard to imagine why we humans eat certain foods. Fragrant fruits with sweet aromas hang, tempting us from the vine. Who could resist the prehistoric version of a ripe strawberry? Maybe the inspiration came from watching other animals. We know sea otters eat oysters. Bears forage for honey and pull live salmon out of the river.

But who (or what) ate the first king crab pulled from the depths of the sea, all sharp claws, pincers and hard defensive shell?

Who said, “Yes, let’s tackle that sea monster, throw it in a pot of boiling water and crack it open” to then discover the delicious rich meat inside? Some brave soul, that’s who.

Crabs are a member of the crustacean family, meaning they have jointed, crust-like, shells. There are over 4000 different varieties of crab, most of which never see the light of day, dry ground, or …

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Baked Eggs with Tomatoes, Garbanzos and Feta

November 9, 2013
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Months ago when I was researching for a series on eggs, I came across this recipe for eggs poached in tomatoes. While I didn’t include it in the series, it stuck with me as something I wanted to try, having seen similar versions on my travels in Turkey and Morocco. In Turkey this dish is called Menemen (where the eggs are usually scrambled) and in most of North Africa and Israel it’s called Shakshuka.  Even Italy has its version called Uova al Purgatorio (but without the garbanzos). 

It’s not hard to have almost every ingredient on hand to make this dish on the fly; canned tomatoes and garbanzos are staples in my pantry, as are the spices. Onions, eggs, and even feta cheese are almost always in my ‘fridge. I’ve adapted the recipe slightly, cutting it in half to serve two, and adding a few spices (the …

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