Crustacean Crush and Happy New Year!

Don't tell my husband, although I'm sure he already knows, that I have a major crush on crustaceans; specifically, crab legs! Anyone who's eaten crab legs with me knows that I can plow through them with efficient velocity! (Maybe that's why I prefer to enjoy these babies at home.) King crab is the obvious choice, but I would never turn my nose up to snow crab either. With their sweet, briny flavor and meaty texture, they are an excellent choice for any celebration, like New Year's Eve! However, I'm sure that I am not alone in buying crab legs at the last minute, frozen and without the time to let them thaw overnight. This is the kind of spontaneous purchase you make and then dread when you're not sure what to do with them. Well, I think I can help you out!

(The spoils of my most recent conquest!)

How to Buy, Reheat, and Serve Crab Legs

Purchase at least 1 pound per person.

It is recommended that crab legs be thawed overnight in the refrigerator. If you don't have time, thaw them under cold running water, which is usually what I do.

Unless you buy a live crab, the legs are already cooked. The main goal is to reheat the meat without overcooking or drying it out. Some people like to reheat them in the oven, boil them, or even reheat them in the microwave. My preference is to steam them. 

To steam them, fill a large pot big enough to hold the legs with enough water to come up about 1 1/2" from the bottom. Add half a lemon, one bay leaf, a few peppercorns, and 1/2 cup white wine. Insert a steam basket, like the cheap folding kind available at almost any grocer. If you don't have a steam basket, you can wad up some aluminum foil to hold the crab legs above the water. Bring the water to a boil over medium heat, then add the crab legs and cover. The crab legs should be done shortly after you begin to smell them, about 5-9 minutes total. Remove the legs with tongs and place on a serving platter. Serve immediately with necessary utensils (kitchen shears or shellfish scissors, seafood or lobster crackers, and seafood or lobster forks), clarified butter for dipping, and lemon wedges.

Clarified butter is also called drawn butter. Clarified butter is melted butter in which the milk solids have been removed. To serve 4-6 people, melt 1/2 pound unsalted butter (2 sticks) in a small saucepan over low heat. Allow the butter to come to a boil. As it begins to "sputter," it will separate into three layers: foam on top, clear liquid in the middle (this is the clarified butter part you want), and milk solids on the bottom. When the top foam subsides, remove the pan from the heat and skim off the top foam with a spoon. Pour the butter into a measuring cup and allow it to continue to cool. When cool, gently pour the butter through a cheesecloth-lined strainer into another measuring cup, stopping short of the very bottom of the butter where the milk solids lie. You can store the clarified butter in the refrigerator until ready to reheat. Reheat in a small saucepan over low heat until returned to liquid state. (Note: I do not recommend reheating in a microwave. I have had it explode numerous times, even when set under 10 seconds. It's makes a terrible mess and you'll have to start all over.)

What to serve alongside? Take your pick: buttered new potatoes, corn on the cob, green salad, toasted bread, etc. Although, if you are a true crustacean aficionado, the answer is always, "More crab!"

Happy New Year!

Romancing the Tin

Many years ago, before my first child was born, my husband and I visited Northern Italy. As we were young and broke, we backpacked across this romantic region of Italy. Besides the amazing architecture, museums, cathedrals, and breathtaking vistas, we fell in love with Caffarel Gianduia 1865 chocolates, (a sublime mixture of milk chocolate and hazelnuts). In fact, one of a handful of treasures we brought back from Italy, was a tin of these magnificent "boat" shaped confections.

In 1826, Pier Paul Caffarel began making chocolates in an ex-tannery located at the edge of old Turin city centre. In 1852, Caffarel introduced it's new confection, called Givu, meaning "stub" in Piedmontese dialect, which became known as the original Turin Gianduiotto. In 1865, during the Turin Carnival, Gianduia (the masked character that is the official representative of the city) handed out Caffarel Gianduiotti to the spectators. From then on, the character Gianduia became associated with the chocolate; hence, Gianduiotto Caffarel became known as Gianduia 1865. The factory has since relocated to Luserna San Giovanni (the birthplace of Pier Paul Caffarel). Here is a look inside!

So, when I ran across this "Giandua Souffle" recipe, by Giada de Laurentiis, I had to try it! These individual chocolate souffles, made with milk chocolate and hazelnut liqueur, are amazing! You want to know what the best part is? You can make them up to 2 days ahead, before baking! It's no wonder they wound up on my holiday menu! Well, even though my Gianduia tin is empty, I still have it and this treasured recipe! Buon Natale!

Giandua Souffle

Makes 6, 6-ounce ramekins

Ingredients:

2 tablespoons unsalted butter

1 tablespoon sugar, plus 1/4 cup, plus more for ramekins

1 tablespoon hazelnut liqueur (Frangelico)

1/2 teaspoon vanilla extract

3 ounces milk chocolate, chopped or chips, plus 6 ounces, chopped or chips (this is by weight, click here for more on food scales)

1/4 cup all-purpose flour

1 cup milk

Pinch salt

4 eggs, separated

1/4 teaspoon cream of tartar

Directions:

Preheat oven to 375 degrees, if you are going to bake them now. Butter and sugar 6, 6-ounce ramekins, or more if using smaller ones.

Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. (Click here for more on double boilers.) Remove the butter mixture from the heat, add the 3 ounces of chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized  balls (truffles) about the size of a walnut. Reserve in the refrigerator.

Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. Don't curdle the eggs! Turn down the heat, if necessary! The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Like this:

Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.

Place the egg whites and cream of tartar in a large bowl or stand mixer. Using a hand or stand mixer, whip the egg whites until soft peaks form. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks form. Fold the egg whites into the warm chocolate mixture.

Place a ball (truffle) of the chilled chocolate mixture in each of the ramekins.

Spoon the souffle mixture over the truffles and up to the rim of the ramekins. (At this point the souffles can be covered and kept refrigerated for 2 days.)

Place the ramekins in a hot water bath (a baking pan, filled with hot water, about 3/4 way up the ramekins) and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). (The souffles won't rise as high if they were previously refrigerated. That's okay. They sink quickly anyway!) Remove from the oven. (Click here for a tip on how to remove hot ramekins from a water bath.) Serve immediately. Delicious!

Merry Christmas with a Spanish Twist!

My best friend moved to Madrid this year. Although I miss her, she has inspired me to indulge my love of all the cuisines of Spain. Over Thanksgiving, I made tapas for a very small gathering and it was fabulous! Not only did it simplify the holiday, but everyone could partake in whatever they wanted! Perfect! There is one tapa I make over and over, "Piquillo Peppers Stuffed with Goat Cheese!" Not only is it easy and delicious, but it reminds me of Santa hats! So cute!

Piquillo Peppers Stuffed with Goat Cheese

Serving size is 2 peppers per person

Ingredients:

2 tablespoons finely diced shallots

1 scallion (white part only), thinly sliced

1 1/2 teaspoons aged Spanish sherry vinegar

1 can (13.75 ounces; 16 peppers) piquillo peppers, drained

3 ounces low fat soft goat cheese (I use full fat!), softened (I don't measure the cheese. Just fill each pepper until full.)

Olive oil

1 teaspoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme

Directions:

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Set aside.

Slice open the top of each pepper to create a pocket. (I've never bought piquillo peppers that weren't already sliced at the top, making this step unnecessary.)

Spoon the cheese into peppers, dividing it equally among them.

Heat a large frying pan over medium heat. Add enough olive oil to coat the bottom of the pan. Cook the peppers, flipping once, until the cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with the parsley and thyme. Drizzle dressing over peppers and serve.

Slightly adapted from Jose Andres.