Today is the first day of Chinese New Year. Most everything is closed except indian restaurants and fast food. Ling and I were trying to figure out what to eat for lunch. Fastfood is off the list for sure, and Indian didn’t sound very good — heavy and oily. Ling had a smart idea of eating one of the hokkaido king crab tarabakani we had in the freezer.
It was a simple matter to steam that and prepare some clarified butter, but I did something additional that was a really nice side dish. In the latest Nigel Slater book he talks about a hummus-like dish made from broadbeans and dill. So I put that together
- 250g broad beans
- 10g (a package) of fresh dill
- half a lemon’s juice
- olive oil
- salt and pepper
I blended it together with a hand mixer then ate it with ciabatta bread I brushed with olive oil and toasted on the electric grill.
It was good in its own right, but the serendipitous twist was this: dill is a great herb for crab. They complement each other. So the hummous side dish and crab were great accompaniments.
Now I have the crab remains and some old vegetables turning into stock under the pressure cooker.
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