Thursday, July 19, 2007

have a tasty champagne thursday!

crab tower with avocado and gazpacho salsas Ok. So this is a teensy bit fussy. Well, maybe more than a "teensy bit". All right. Fine. It's silly with fussines, but totally worth it.

Do try the Crab Towers with Avocado and Gazpacho Salsas from Cook's Illustrated: Restaurant Favorites at Home. It took about an hour to prepare (chop, chop, chop) and the leftovers were still quite yummy the next day. We enjoyed the delightful towers with orange slices (as recommended), tomato rubbed toast points, and Siverwing NV Brut, a lovely Australian sparkling wine.

A fortuitous mistake lead to my only deviation from the recipe. I mistakenly added the mayo to the whole batch of vinaigrette which had included all of the lemon zest on hand. Oops. As I had 16 oz of lump crab (go Costco!), the extra dressing came in handy. Anyway, I still needed vinaigrette for the frisee, so I mixed up another batch and substituted orange zest for the lemon. Yum!


Anonymous said...

CONGRATULATIONS! (Even if I am a few days late.)
At least you have showed people you don't talk as much as you show pictures.

I'm just surfing around gathering possible knitting patterns. Don't know why/how I ended up here. Perhaps you were showing a particularly enchanting knitted dishcloth at some point?

Take care,
janeyknitting AT yahoo DOT ca

Anonymous said...

I'm back to answer myself.

I am here to check out your beautiful soap bag thingie (from May 8). I had it bookmarked.