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
Recipes as an idea can be observed back into antiquity, in fact as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including a few you will know like basil, rue and parsley. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new spices and herbs created a surge in books on cookery, most of which are kept safe in private collections. The arrival of TV brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Baked Crab~ Pepper & Spinach Frittata recipe.
