Posts Tagged ‘Foodies’
Crab bruschetta: Tonight’s low fat treat
May 13, 2010 | 
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We have an old family favorite that we shared with The Foodnuts tonight, as we watched a couple of pent-up episodes of Top Chef : Masters.
One of the great things about this recipe is that it’s easy to create to take “on the road”, as our get-together was not at our place tonight.
Crab Bruschetta:
1 large French bread
2 cups of chopped fresh spinach
2 teaspoons of chopped garlic
4 Romas, drawn and quartered (ok, diced is probably best, but I love the phrase)
2 cans of crab (we’re workin’ folks so it’s the canned for us)
Two to three cups of shredded low-fat mozzarella, depending on how “cheesy” you want this to be.
Combine the spinach, garlic, tomatoes, crab, and cheese in a bowl. Mix.
Quarter the French bread. Remove perhaps half of the “guts” of the bread. Dip this in olive oil and balsalmic vinegar whilst the baking goes on.
Spoon in the crab/tomato/etc. mixture into the bread until it’s gone; place the four quarters on a cookie sheet and place in a pre-heated 375 degree oven. Bake until the cheese is melted, but not beyond.
We served this with a nice salad and a couple of varieties of dry red wines; followed by chocolate.
It’s a nice light supper and goes well with a pairing of yelling at the Top Chef folks on the television.
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Dutch Onion Soup and Filet of Beef Sandwiches
The core Foodnuts met last week and had a great foodie evening. It is raining like crazy here in Southern Cal right now, so what could be better than soup and sandwich, only upgraded to divine gourmet.. the meal was followed by a great glass of port, and –are you ready? Girl Scout Cookies, as they are in season right now. We were so entranced with the food that we did not even take photos. I do have a couple nice shots of the leftovers though.
Here goes.
Dutch Onion Soup
Prep: 20 minutes
Cook: 55 Minutes
Makes: 6 servings
4 sweet onions, sliced
3 T vegetable oil
2 stalks celery, thinly sliced
½ cups port wine
6 cups Wolfgang Puck Organic Beef-Flavored Broth
2 springs fresh thyme leaves
2 bay leaves
¼ t. ground black pepper
12 slices French bread (1/2 in thick)
1 ½ cups grated Gouda cheese-hence the “Dutch”
Heat oil in 6 quart saucepot over medium high heat. Add onions and cook for 20 minutes or until golden brown, stirring often
Add celery and cook and stir for 3 min. Add port, broth, thyme, bay leaves, and pepper , stirring to scrape up browned bits from bottom of pot.
Reduce heat to low. Cook for 30 minutes. Remove thyme and bay leaves and adjust seasoning with salt. Heat broiler. Sprinkle bread with cheese Broil until cheese is melted. Put soup into 6 bowls, top with bread and any extra cheese.
The trick here is to get the filet for less than the $30.00 a pound at Whole Foods. Try Costco and ask ahead. We got it for $7.39 a pound.
Copyright 2005, Ina Garten. Delicious! My daughter made these for me one evening this summer and it was just wonderful! Didn’t include resting time of 20 minutes.
45 min | 20 min prep SERVES 4 ( We served 7!)- Louise
BEEF
- 2-3 lbs filet of beef, trimmed and tied
- 1 tablespoon unsalted butter, room at temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons fresh coarse ground black pepper
SAUCE
- 3/4 cup good mayonnaise (Hellmans)
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/2 teaspoon white prepared horseradish (or to taste)-Louise
- 2 tablespoons sour cream
- kosher salt
FOR THE SANDWICH
- 1 loaf unsliced health bread or unsliced multi-grain bread (or french rolls or other hearty bread) -Louise
- arugula
- kosher salt
- fresh ground black pepper
- unsalted butter, at room temperature
- TO COOK THE BEEF:.
- Preheat oven to 500ºF.
- Place the beef on baking sheet and pat the outside dry with a paper towel.
- Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands.
- Sprinkle evenly with the salt and pepper.
- Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
- SAUCE:.
- Whisk together all ingredients in a small bowl. Serve at room temperature.
- TO MAKE THE SANDWICH:.
- Cut the bread into 1/4″ thick slices.
- Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
- Top with slices of beef and arugula and sprinkle with salt and pepper.
- Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
- Enjoy, they are divine!
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Sorry- You had to be there--Make your own!!!
Tupperware Leftovers
Well, here we go!
Our latest adventure, at Chez Cherie in La Canada learning to make tapas
We, the food nuts of Santa Clarita, do hereby ordain and appoint this, FoodNuts.Com, to be our official repository of news, stories, and other details of our explorations in the wide world of food, wine, fun, and travel.
We’ve been messing about with food and fun together for a few years now, and thought it would be nice to have a place to share our adventures with a wider audience, and learn more about what other folks are doing at the same time.
We will also be inviting other friends of ours to share with us on this site, so hopefully this will grow into an active foodie community. Keep an eye on this site; we’ll be adding content on a regular basis.
Louise and I are the administrators of the site, but there will be a variety of authors. Louise, of course, being an accomplished linguist, will hopefully be able to clean up our usage and tone down my hyperbole, etc., whilst I try to make the site attractive, manage SEO, links, etc. and other back-of-the-house matters.