1 no ingredients
Directions
1 c Onion -- minced Baked Crab~ Pepper & Spinach Frittata Recipe brought to you by Recipe
Ideas
2 ts Garlic -- minced
2 TB Olive Oil
1 Lb Fresh Spinach (1 Lg.Bunch)
: wash, stems removed
: Salt And Freshly Ground
: Pepper
: Freshly Grated Nutmeg
2 md Red Bell Peppers
1 TB Butter -- softened
6 lg Eggs
1 TB Minced Fresh Herbs
2/3 c Asiago Or Parmesan Cheese --
: coarsely grated
8 oz Dungeness Crab Meat -- well
: picked over
Saute the onion and garlic in olive oil over moderate heat until soft
but not brown. While onions are cooking, blanch the spinach in
lightly salted boiling water for a few seconds until wilted. Drain
and immediately plunge into ice water to stop the cooking and set the
color. Drain again and gently squeeze as much of the moisture as
possible out of the spinach with a clean tea towel. Coarsely chop
spinach and combine with onion mixture. Season with salt, pepper and
nutmeg.
Over an open flame or under a broiler, char peppers on all sides.
Remove and cover loosely with plastic for a few minutes to sweat and
then scrape off charred skin with the point of a knife. Remove and
discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches)
and line the bottom with buttered waxed paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and
pepper. Layer one third of spinach mixture on bottom of pan. Top with
1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab.
Pour about a third of the egg mixture over and gently tap pan and
poke mixture to evenly distribute eggs. Continue layering in this way.
Place terrine in a larger baking pan and pour enough hot tap water to
come at least 2/3 of the way up the sides of the terrine. Place in a
preheated 325 degree oven, cover with parchment or foil and bake in a
preheated 325 degree oven until eggs are just set. Remove from water
bath and let sit 15-20 minutes before unmolding if serving warm.
Yield: 6 servings
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NOTES : Show: 10/24
*chives, tarragon, dill or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746 From: Bill Spalding
Servings: 1 servings
Categories: Crab; Fish; Mexican; Seafood; Spinach
The History of Recipes
It is quite feasible to follow the history of recipes way back into distant history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient cookbooks were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to historians are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move on, we find two books which appeared in the 14th Century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that we all know today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the East, such as coriander, parsley, and rosemary. These new foods and spices was responsible for an outbreak in books on cooking, most of which are kept safe in private collections. During the next few centuries, the powerful and rich strove to lay on the most extravagent meals, and as a result cooks and their recipes were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes of the day. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Baked Crab~ Pepper & Spinach Frittata recipe.
