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Posts Tagged ‘Yvette Van Boven’

By The Book: Yvette Van Boven’s Crab Legs with Garlic Butter

Tuesday, July 23rd, 2013

 

All summer long, I’ve dreamed of flying to Maine for the weekend: walking along the beaches and eating just-caught seafood three times a day without ever putting on shoes. Since I’m running short on time – can you believe the summer is more than half over? – I figured I’d make the coast come to me. It was time to try a crustacean I’d never brought into my kitchen before: crab legs.

To be honest, I’ve never been entirely sure how to eat crab legs, much less cook them. But I figured if anyone could show me how in a clean, simple way, it was Yvette Van Boven. Her series of Home Made books celebrate seasonal eating with a beautiful, clean simplicity. Her new book, Home Made Summer, is no exception: chock-full of recipes from preserved lemons to Negroni popsicles and even grilled pork chops. Her dishes aren’t complicated or fancy. Her brilliance is in the flavors and ingredients she chooses. Most recipes in her books have at least one ingredient that will have you scratching your head and trotting around town to four different grocery stores. But hey, sometimes you need to break out of your comfort zone.

When I decided to make Van Boven’s crab legs, I was delighted to see that there weren’t many ingredients to track down at all – except crab legs! Fortunately, we have two fantastic seafood shops in town. You can find precooked crab legs at Bob’s Seafood in U. City or the Whole Foods in Brentwood on a regular basis. Even better, the fishmongers at both spots are more than happy to give you a few tips on eating them: “Break them at the bottom, take some kitchen shears and cut along the middle, then break ‘em open.” Got it.

 

 

Lucky for me, the recipe was as easy as it sounded. Once you’ve given each leg a nice little whack with a hammer (A mallet probably would’ve been better, but my regular ol’ hammer got the job done.), you just toss them in a sauce of butter, oil, garlic and fresh herbs. The buttery bath reheats the legs for a quick five minutes, and just like that – dinner. Grill some bread brushed with olive oil, sprinkle with salt and pepper, and rub with garlic as soon as you take it off the heat. Eat this dish with salad and bread – that’s all.

There it is, a trip to the coast in the ease of a few minutes and no airport security. Now eating the legs, well, that was a different story. What a mess!

 

 

Crab Legs with Garlic Butter
Serves 4 (6 to 8 as a starter)

16 crab legs (You can buy these precooked at your local fishmonger.)
5 Tbsp. unsalted butter
1/3 cup good olive oil
2 or 3 garlic cloves, minced
Salt
Freshly ground black pepper
Handful fresh flat-leaf parsley, chopped
½ handful fresh tarragon (This is mandatory; make a detour if necessary.)
1 lemon, quartered

• Place the crab legs on a wooden cutting board and crush them somewhat using a hammer, just enough to allow the sauce to seep in and make them easier to eat.
• Melt the butter in a large saucepan over medium heat, pour in the oil and add the garlic. Season with salt and pepper, and stir in the herbs.
• Now add the crab legs; they probably won’t fit all at once, so heat them in batches, turning them in the butter to coat. (Heat the second batch while you devour the first.) Cover the pan and heat the crab legs about 5 minutes, until they’re warmed through.
• Spoon the crab legs out of the pan and transfer them to a large plate. Serve with the lemon wedges.

Reprinted with permission from Stewart Tabori & Chang

What would you eat on a summer trip to Maine? Let us know in the comments below for a chance to win a copy of Home Made Summer by Yvette Van Boven. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Sue, whose comment on last week’s By the Book has won her a copy of Fresh by Tyler Florence. Sue, keep an eye out for an email from the Sauce crew.

 

 

This week, Meera Nagarajan is obsessed with …

Thursday, March 7th, 2013

{I first cooked out of Yvette van Boven’s cookbook Home Made for our By the Book online column. Afterwards, I had to have the book for my own. Her recipes are creative yet easy. Currently, she’s in the process of releasing books for the seasons; Home Made Winter came out months ago, and at the office, we just received an advanced copy of Home Made Summer. Now, I must collect them all.}

{Bodum coffee cups are clear and stylish. They stay cool to the touch even when they hold boiling water.}

{I think it’s safe to say that I have an obsession with all gold everything. Kitchen Aid has yet to produce a stand mixer that comes in gold, so instead I opted for the next best thing: a satin copper version that’s the crown-jewel of my kitchen counter.}

By the Book: Yvette Van Boven’s summer salad and lemonade

Tuesday, February 7th, 2012

Home-Made-BooksmallHome Made is a cookbook filled with recipes that use tools Yvette Van Boven (a blogger, illustrator and food stylist who runs a restaurant in Amsterdam called Ann de Amstel), assumes “you will have in your house — an oven, a range, maybe also a food processor or hand blender …” And that’s what it is: 400 pages packed to the brim with recipes that are creative and easy for any home cook. Van Boven also shows readers how to build menus for every occasion – from birthday breakfast to high tea and even what to cook for a funeral.

For me, I’ve been dreaming of summer and the produce that comes with it. (Maybe the 60-degree day we had in January has something to do with it.) So, I made a summery meal: Tabouleh with quinoa, corn, scallions, cashews and aged goat cheese – a perfect summer dish that you can make in winter.


salad

Though Van Boven suggests using canned corn as an alternative to fresh, I used frozen corn. I also used an aged goat cheese called Midnight Moon from Cypress Grove Creamline, available at Dierbergs. Also worthy of noting, I always make quinoa in the microwave (rather than on the stove, as suggested). I use a 1-to-1 ratio of quinoa to water, pop it in a microwaveable bowl on high (uncovered) for about 7 minutes, and then cover it and microwave it for 4 more minutes, or until all of the water has been absorbed. Fluffy every time.


quinoa

This salad is delightful, dressed up in a sharp vinaigrette, balancing out the subtle sweetness of the corn and cashews. Remember to dress the salad just before serving. This recipe yields quite a bit, so I had some and then refrigerated the rest. If you plan to do the same, reserve the cashews and add them right before serving, ensuring they stay crunchy.

Of course, I needed a warm-weather beverage to go with my super summery meal. The lemonade recipe in the book gets topped with sparkling water (an obsession of mine), so I knew what I had to do. Tart, sweet and bubbly, it was a refreshing accompaniment. I know we’re far from the heat of summer, but I’ll settle for meals like this in the meantime to tide me over.

finished

Tabouleh with Quinoa, Corn, Scallions and Goat Cheese
Note: This makes a lot, probably enough for about 8 people as a side salad or 4 to 6 people as a main dish. And it’s filling enough to be a main.

1¼ cups quinoa
4 ears of corn or 1 large can of corn kernels (Note: I used ½ bag of frozen corn)
2 bunches of scallions (about 6) (Note: I would start with less and then add more if you like.)
1 bunch flat-leaf parsley
2 small heads baby romaine lettuce
1¼ cups aged goat cheese
1/3 cup cashews

For the dressing
2 Tbsp. prepared mustard (Note: I used Dijon mustard.)
1 clove garlic
1 tsp smoked paprika
¼ cup white wine vinegar
2/3 cup grape seed oil or sunflower oil

Cook the quinoa for 20 minutes in a large pan with salted water. Drain in a sieve and rinse thoroughly under cold running water. Leave to drain.

In the meantime, cook the ears of corn for approximately 15 minutes. Rinse under cold water and cut the kernels from the cobs. Cut the scallions into rounds; finely chop the parsley. Cut the romaine lettuce into strips and the cheese into small dice. Mix swiftly with the cashews.

Make the dressing by blitzing the mustard, garlic, paprika and vinegar using a hand blender. (Note: I just used my food processor.) Blend in the oil until a lovely dressing is obtained. If it is too thick, add some water. Pour the dressing over the salad.

makinglemonade

Lemonade

1 cup sugar
1 cup water
1 cup lemon juice (about 4 to 6 lemons)
Approx. 3 cups cold sparkling water

Bring the sugar and water to a boil; stir until the sugar is dissolved. Add the lemon juice. Leave to cool. Pour the lemon juice into a large pitcher and top up with cold sparkling water. Garnish with slices of lemon and ice cubes.

(Note: Add more sparkling water to dilute.)


lemonade

Home Made by Yvette van Boven (Stewart, Tabori & Chang; 2011; ISBN: 978-1-58479-946-7)

For a chance to win a copy of Home Made, tell us about the dish you can’t wait to make once summer rolls around in the comments section below.

And now, we’d like to congratulate John Ohlms, whose Twitter comment on last week’s By the Book column have won him a copy of Home Cooking with Jean-Georges. John, keep an eye out for an email from the Sauce crew regarding your prize!

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