Show Some Love: Oven Roasted Dungeness Crab & Chocolate Fondue

I have a confession to make. I am not a fan of Valentine's Day. Sure, I have a taste for conversation hearts like everyone else, but other than that I'm just not into it. Where does all this scroogy cynicism come from? Well, in my mind, Valentine's Day might as well change it's name to Anxiety Day, based off my angst ridden collage of Valentine memories.  Memories of early grade school crisis's of choosing the perfect Garfield valentine for my crush,  awful Valentine's dances in high school (which really only served the purpose of confirming, yes, yes, I'm breaking up with him),  getting sent roses in college from that stalkerish guy in history class,  that jerk who forgot about Valentine's Day, all the way to those anti-Valentine's Day man bashing sessions you have with your girlfriends (they only leave you feeling like the pettier sex, because once again you've wasted your entire evening talking about them). And what about worst of all when you are just starting to date someone and V Day rears it's ugly head? You look everywhere but you just can't find a card that says " I might like you a little bit, but I'm not crazy in love with you yet, so don't go getting any ideas." Hallmark doesn't make that one, but they really should. Then when you are in a relationship those dreaded Valentine's Days spent at work where your heart jumps a little every time the UPS guy walks in? And you told your man, not to waste his money on flowers, they die, etc, etc, but you didn't mean it, did you? (Men, we never really mean that. Seriously we don't.) Then the Valentine's day you realize you have your good man because he sent you the perfect bouquet of non-roses in your favorite flower color, with no trace of baby's breath in sight, and it was just slightly (but significantly) bigger than all the other girl's bouquets? Then it hits you that you have spent your whole entire day waiting to be sad, mad, happy, or worst of all disappointed. All in the name of love and chocolates?? What other holiday causes so much turmoil, make-ups and break-ups?(The holidays you spend too much time with your family don't count....) Do you see how awful my attitude is? Atrocious. Just terrible.

At least it was until the other day. The other day I was helping my 3 year old stuff her cute "Disney Princess" valentines when she asked me "Mommy, what is Valentine's Day?" I was about to launch into the history of St.Valentine, the Emperor Claudius and Victorian greeting cards, but instead I told her "Valentines Day is a day where we tell the people we love, we love them." In that moment, I knew what I just said wasn't the normally contrived answer used to placate my curious child, it was the truth. I started thinking of the good Valentine memories, like when my dad used to bring my little sister and I teddy bears and flowers, making us feel so very special. Life has come full circle and now and I have two little girls of my own and the opportunity to show them that same love. I started thinking about the past Valentine's Days spent with my husband, and all the future ones to look forward to. I thought about the fact that while the main gift may change, he can always be counted on to bring home a good bottle of red wine and some dark chocolate. Now who wouldn't want to be able to circle a date on the calendar every year and say to themselves "today I am going to get some wine and chocolate!" I mean, that is pretty cool right?

The truth is Valentine's Day is about love and the celebration of that love. Your "true love", your dog, your grandbabies, your best friend, it doesn't matter who is on the receiving end of that love, the point is you are just supposed to show them love. You can show them that love with cut out paper hearts, two dozen roses, or simply by telling them. The only point is to express your love, the vehicle in which you do it in really doesn't matter. Sometimes it seems like there is hardly enough love to make the world go round, so WHY NOT celebrate a day that is specifically designed to be about love?  I have given myself a major attitude adjustment. Now give yourself one too. Go spread the love.

Oven Roasted Dungeness Crab with Fresh Herbs & Lemon
Serves 2
This recipe is so delicious! I always make this during Dungeness Crab season (December-March) for either birthdays or Valentines Day.

6 ounces unsalted butter (divided into 4 oz and 2 oz pieces)
1/4 cup good olive oil
Habenero hot sauce to taste (I use a tablespoon)
3 garlic cloves, minced
3 Tablespoons shallots, minced
2 cooked, cleaned Dungeness crabs*
6 Tablespoons fresh herbs, chopped (I used tarragon and parsley, but you could use thyme, cilantro, arugula)
1 Large lemon, juiced and zested
3/4 cup Riesling, Gewurztraminer, or Champagne
Salt & pepper

* Buy the freshest crab possible, preferably live, have the fishmonger kill and back crabs for you. Cook within 4 hours. To cook, boil in salted water for 17 minutes. Drain in colander. If buying crab already cooked, make sure crabs are not missing any legs, as this is a sign crabs are not fresh. The crabs with the biggest legs have the most meat.

Preheat oven to 500 degrees.

Rinse crabs. Crack the legs from the cooked crab and section the breasts. Melt 4 ounces of the unsalted butter and the olive oil over medium heat in a large ovenproof saute pan or deep skillet. Add garlic and shallots and saute until translucent, about 2 minutes. Stir in hot sauce to taste.  Add crabs, season with salt and pepper and stir, sauteing for another minute or two. Add 4 tablespoons of the chopped herbs and half of the lemon zest. Stir.

Transfer the pan to the oven and roast for 10-12 minutes. (Stir once halfway through.) Remove pan from oven and transfer crab to a big platter. Cover crab and keep warm. Put saute pan back over medium heat and add lemon juice and Riesling. Increase the heat to medium high and bring mixture to a boil. Reduce by half (about 4 minutes). Stir in 2 ounces reserved butter. Pour sauce over crabs and sprinkle with 2 tablespoons of herbs and rest of lemon zest. Serve immediately with sourdough bread!


Chocolate Fondue

8 ounces chopped semi-sweet chocolate (60% cacao) (Try Trader Joe's chocolate baking disks)
1 Cup heavy cream
1 Tablespoon unsalted butter
1 Tablespoon Cabernet, Syrah, or Zinfandel

Dipping ideas:
Strawberries
Bananas
Brownies
Pound Cake
Cheesecake

In a medium saucepan, over medium low heat melt chocolate, butter, and cream. Stir until smooth. Add wine and stir again. Transfer to a fondue pot with a flame going underneath. Serve with dipping items, enjoy!

Happy Valentine's Day! Don't worry, it's cranberry juice!

Ramen

Trying to knock myself out of the winter doldrums, I have been on a big Asian food kick lately, craving Thai curries, fusion stir fries, and Japanese Ramen.  I used to be afraid of cooking any type of Asian food, but as with any cuisine that is foreign to you, all that is needed is a little research. Like all cooking, once you familiarize yourself with key flavor combinations and ingredients, it's actually pretty easy.  There is also the added reward of satisfying your taste buds at home, rather than going out to eat, which isn't always plausible with 2 children, especially if you have a 3 year old with a taste for sushi. !$$$$!

I struggled with wanting to call this post " Semi-Homemade Ramen" but decided against it because I really can't stand that particular food network show. I'm sure Sandra Lee is a nice enough person but her tacky kitsch decorating that goes along with every single one of her blue cocktails topped with shredded coconut meals really creeps me out..... However, the truth of the matter is that this ramen is not the "authentic" ramen you would get from a Japanese chef. I don't make my own noodles, and my broth isn't homemade dashi, however I think it still tastes better than other versions I've had in a few restaurants (that will remain unmentioned) around town. 

Locally, I like to shop for Asian ingredients at Uwajimaya. However, you can find all these ingredients in any well stocked market. The great thing about cooking Asian style food is that once you load your pantry up with a few essential ingredients, they'll last you a long time. An important ingredient in Asian cooking is actually sesame oil, just a little goes a long way in developing lots of flavor. Make sure to use sesame oil in your stir fries too, rather than vegetable oil, it makes such a difference!

Udon Noodles, Chili Garlic Sauce, &  Ginger

This ramen is pretty inexpensive, costing around 5 dollars to make. But if you are anything like my husband you are probably thinking to yourself "What, the Ramen I made in college only cost 15 cents!" Of course this tastes so much better, but besides all that do you really want to eat the way you ate in college??

Ramen
Serves 2-3

1 Tablespoon pure sesame oil
2 Garlic cloves, minced fine
1 Tablespoon ginger, minced fine
1/2 Tablespoon Thai chili garlic paste
4-5 Cremini mushrooms, sliced thin
4 cups low sodium chicken broth or vegetable broth
1 package original flavor Udon noodles, plus seasoning packet
2 eggs

Note about ingredients: I love my ramen extra spicy, so I actually add a whole tablespoon chili garlic paste, but only do this if you like a lot of spice. If you prefer no spice, just omit the chili garlic paste all together!

In a large soup pot heat the sesame oil over medium heat. Add garlic, ginger, and chili paste, mix together until fragrant, about 1 minute. Add mushrooms, cook another minute or two more. Add your broth and bring to a slow boil. When water is boiling, add noodles and udon seasoning packet, stir. Add eggs, dropping in one at a time. (you are basically poaching the egg in the broth). Let everything cook about 2 minutes. Remove from heat and serve immediately!

And on a completely unrelated note, meet my Eva, the newest addition to our clan. Isn't she cute?

Best Appetizer Ever: Prosciutto, Pear , & Cambozola Bruschetta

When we used to live in Eugene, I would take a few cooking lessons at Cooks, Pots & Tabletops.  The owners Kathy and Keith are a charming couple who really put a lot of thought into their store and have a wide variety of quality chefs and instructors from around the country that come to teach cooking sessions. Some of my favorite classes to take were the ones put on by Denise Marshall,  who owns The Last Bite Cooking School in Eagle Point, Oregon. I was fortunate enough to take 2 classes from her and everything she prepared, was simple but oh so delicious. I hope someday I can take a class or culinary weekend from her down in Eagle Point (hint, hint, hubster...) One evening she did a whole class on pears and that is where I learned this gem of a recipe. Every time I make these they are a huge hit. Which for me, means there are never any left, no matter how many you make and people are literally licking their fingers! To make these vegetarian, just leave off the prosciutto, they will still be amazing!

The ingredient that ties the whole appetizer together is the balsamic reduction. Do not leave it out!!! To save yourself the step of the balsamic reduction, I would suggest investing in a bottle of Napa Valley Naturals Organic Balsamic Vinegar. This Balsamic is only 4% acidity, and so sweet enough to serve by itself without a reduction. We go through a lot of this in our house, as a dip for bread and drizzled over pizza. Otherwise, just follow the steps for the balsamic reduction and keep it on hand in a squeeze bottle. You won't be sorry, this stuff is like candy.

Napa Valley Naturals Grand Reserve Balsamic Vinegar

Don't think you have to wait to entertain to make these, I often will just serve these for dinner with a salad. This dish is also super wine friendly and would pair well with many reds and whites. I would suggest a fruit forward Cabernet or a Pinot Grigio.

Prosciutto, Pear, & Cambozola Bruschetta
Serves 6 as an appetizer

1 Cup good balsamic vinegar (6% acidity)
6 slices country style or french bread cut about 1/2 inch thick
12 slices prosciutto (domestic is fine to use in this case)
1 wedge Cambozola cheese cut into 12 slices (about 8 ozs)
1 Pear, cut in half, cored, and cut into 1/4 inch slices

Note about ingredients:
Make sure your pair is ripe, but still a little firm. I like to use a D'anjou pear for this recipe, but have also had success using Bosc. Bartletts can be a little too grainy for this recipe. Cambozola cheese is a hybrid cheese that is half camembert, half gorgonzola. I have found the best prices on Cambozola at Trader Joe's and Costco.
Place the balsamic vinegar in a small saucepan over medium heat and reduce down to a 1/4 cup. Take off heat and cool completely. Put into a squeeze bottle or small bowl until ready to use. If you are using the Napa Valley Naturals Balsamic, SKIP THIS STEP!

Preheat oven to 400 degrees.

Place bread slices on a baking sheet and bake for 5 minutes or until lightly toasted.  Cut each toasted bread slice in half (to make 12 brushcetta.) This step can be done ahead of time and the rest assembled when the guests arrive. Place one slice of prosciutto on each half, folding to fit. Top the prosciutto with a slice of Cambozola and top the Cambozola with 2 slices of pear. Place back on baking sheet and bake in oven just until cheese melts and prosciutto begins to crisp, about 4-5 minutes.  Remove from oven, and drizzle with 3-4 drops of the balsamic reduction. Serve immediately and let the finger licking begin!