Tuesday, May 18, 2010

Recipe #1: Linguine With Chilli, Crab and Watercress

Date to start cooking recipe: 5/21/2010
Page #: 38
Meal Type: First Course
Prep time: 20 min.
Cook Time: 11 min.
Skill Level: (2) chop, measure, mix
Food Rating: 4 out of 5 forks



My comments for this Recipe:

For my first Cook From The Book project I chose the lovely British author and host, Nigella Lawson. I recall the first time I watched her on Food Network, 'Nigella's Feast' and in a matter of moments of watching I wanted to be in the kitchen with her up close just to listen and watch her cook. She has such a warm, homey and motherly way about her; and so I had to feature her as my first Cook From The Book blog entry.

Note: I shall start recipe #1 on Friday May 21, 2010 (I have to go buy the book of course)

I did it. I did it quite late actually in the evening: 8:30pm. I had to go to the Market to buy the ingredients.

Unfortunately the Market didn't have two key ingredients: Chili pepper and watercress. Boo hoo!! So I had to substitute with mini sweet red, yellow, orange peppers and chili powder seasoning . As for the peppery flavored watercress, I chose to leave out entirely; but instead added ground pepper.

But I must admit, I had my doubts considering I did not have two particular ingredients that Nigella's recipe called for; but it worked out quite well folks. What I loved most about this dish was how all the different flavors complimented one another. The lemon seemed to dance along the edges of the crab meat, the peppers served as a tasty base and the garlic gave it a nice buzz. All in all I will certainly make this again; because it was relatively simple, delicious and very refreshing. 

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