Tonight was a successful WNCC meeting (or, eating rather). The first one in a long while. It was quite overdue and actually owes the library 1.83 in late charges.
Chelsea, Jasper and I were in attendance. We went shopping at both Safeway and Big John's.
This is what we made:
Greek Chickpeas with Rice
1/3 cup extra virgin olive oil
1 large onion, minced
1/2 cup dry white wine
1-2 teaspoons red pepper flakes
4 cups chicken stock
2 cups cooked chickpeas (canned ok)
1 cup finely chopped canned tomatoes (uh oh i thought you were supposed to have 2, oh well)
1 cinnamon stick
1 bay leaf
1 cup short grain brown rice (we used long, OMG)
1/2 cup crumbled feta (we used garlic lemon feta and the whole package
1/4 cup chopped italian parsley
In a heavy pot, heat the olive oil over moderate heat. Add the onion and saute until soft, about 10 minutes. Add the wine and pepper flakes and simmer briskly over high heat for one minute. Add 2 cups of stock, the chickpeas, tomatoes, cinnamon stick and bay leaf. Bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook 10 minutes. Add the rice and the remaining 2 cups stock. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the rice is tender, about 50 minutes. Season to taste with salt and discard the cinnamon stick and bay leaf. Stir in the feta, cover and let stand 10 minutes. Serve in bowls (duh) and garnish with chopped parsley.
Margaret Fox's Winning Crab Cakes
1 pound fresh picked crab meat
1 teaspoon unsalted butter
3 tablespoons minced shallots (about 1 for us)
1 extra large egg, beaten (to a bloody pulp, uh well not really. shoot, Jasper and Chelsea forgot eggs)
Finely grated zest of 1 lemon
1/4 cup mayo
1 1/2 tablespoons italian parsley, minced
2 drops tabasco sauce or something like it
1/4 teaspoon freshly ground pepper
3/4 teaspoon salt
6 tablespoons plain bread crumbs measured and then mashed up in a ziplock bag
About 1 1/2 cups plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
-For cooking and Serving
safflower oil for frying
Rise and pick over crab meat. Break up lumps. Set aside.
Melt butter in a small pan over low heat and saute shallots until softened. Cool; mix with egg, zest, mayo, parsley, tabasco, pepper, salt and 6 tablespoons bread crumbs. Let sit 15 minutes (or 5, like we did) then mix thoroughly with the crab. Form into 8 patties. Mix the bread crumbs with the salt and pepper in a shallow dish or plate. Dredge cakes on both sides. Refrigerate at least 1 hour (or 45 minutes like us). Pour oil about 1/4 inch deep into a saute pan, and heat over medium-high heat. Saute cakes on both sides until richly browned. Drain briefly on paper towels. Serve with a drizzle of lemonaise sauce.
One jar Lemonasie (Lemonaise is made by Ojai Cook, I found it at Big John's. You may substitute regular mayo and add minced fresh tarragon, basil and lemon juice.)
Whisk together 1 1/4 cup lemonaise, 1/3 cup fresh lemon juice, finely grated zest of 1/2 lemon, 2 tablespoons fresh ground black pepper.
WE thought this was kinda a lot of sauce.
Verdict: Delicious. Even Chelsea ate the onions in the chickpea stew/soup.
Warning: This meal, if consumed by a mother along with one glass white wine, may cause incomprehensible philosiphicalness. Yeah, it was innnnnnnnnnnteresting.
All recipes from the San Francisco Chronicle Wednesday, Feb 15, 2006. I probably could have found them online instead of typing them all in here...but that's what afterthoughts are for I guess.