Cook Like a Rock Star - Anne Burrell [27]
3 In a large bowl, toss the asparagus with olive oil and salt. Rub the crabs with olive oil and sprinkle them with salt. Put the asparagus on the grill and cook, turning it occasionally, until charred and pliable, 7 to 8 minutes. Then put the crabs on the grill and cook for 3 to 4 minutes on each side or until firm. Remove the asparagus and crabs when done and set aside.
4 In a large bowl, toss together the arugula, spring onions, vinegar, and big fat finishing oil; season with salt and taste to make sure it’s delicious.
5 Divide the dressed salad and asparagus between serving plates, top each with a soft-shell crab, and garnish each crab with a dollop of the delightful aïoli.
Got soft-shell crabs?!?
Soft-shell crabs usually have a lot of water in them. Be sure to pat them dry with paper towels to squeeze out any excess water before cooking.
SERVES: 6 TO 8 • TIME: ABOUT 3 HOURS, NOT INCLUDING SOAKING TIME
I’m a bean lover but chickpeas are my favorite, so I make them the star of this spicy, satisfying rustic soup. I top off this bowl of comfort with some crispy, crunchy croutons and a drizzle of big fat finishing oil, and it takes me right back to Tuscany!
MISE EN PLACE
Extra virgin olive oil
1 large onion, peeled and cut into large dice
2 celery ribs, cut into ¼-inch dice
2 carrots, cut into ¼-inch dice
Kosher salt
2 pinches of crushed red pepper
6 cloves garlic, smashed
3 sprigs of fresh rosemary, leaves finely chopped
1 tablespoon cumin seeds, toasted and ground
1½ teaspoons coriander seeds, toasted and ground
1 pound dried chickpeas, soaked overnight
2 quarts chicken or veggie stock, plus more as needed
2 bay leaves
6 ½-inch slices stale rustic Italian bread, cut into ½-inch cubes
Big fat finishing oil
This recipe is best when you cook your own beans, so plan ahead.
1 Coat the bottom of a large pot with olive oil and add the onion, celery, and carrots. Season with salt and a pinch of red pepper. Bring to medium heat and cook the veggies for 7 to 8 minutes or until they begin to soften. Toss in half of the garlic, half of the rosemary, and the cumin and coriander, and cook for 3 to 4 minutes more.
2 Drain the chickpeas and add them to the pot along with the stock, bay leaves, and 2 cups water. Bring the liquid to a boil (BTB), reduce to a simmer (RTS), and cook for 1½ to 2 hours; at this point the chickpeas should be very soft. Turn off the heat and season the cooking liquid with salt; taste to make sure it’s delicious and reseason if needed.
3 Coat the bottom of a skillet with olive oil and add the remaining garlic, rosemary, and pinch of red pepper. Bring to medium heat and add the bread, cooking until the cubes become golden and crispy, 6 to 8 minutes. Remove the croutons from the oil, drain on paper towels, and sprinkle with salt. These little guys will absorb a LOT of oil, but if there is any left in the pan, add it to the pot with the chickpeas.
4 Working in batches, purée the soup in a blender or food processor (OR you can use my favorite piece of kitchen equipment—the food mill) until very smooth. If the soup is too thin for your taste, cook it down; if it’s too thick, add a bit more stock. Taste to make sure the seasoning is perfect, then ladle the soup into serving bowls, top with the croutons, and add a drizzle of big fat finishing oil.
See ya ladle!
TAKING STOCK OF MAKING STOCK
I have found, through the course of my travels, that home cooks are scared to death of stock, which is totally ridiculous because it’s one of the easiest things to make. With my foolproof method in hand, you should never have to reach for a can or a box of it again (unless in a super-pinch). So here’s how it goes: Put carrots, onions, celery, and garlic in a large pot with a little oil, then sweat over medium heat for 7 to 8 minutes or until they start to soften. Add chicken legs and thighs, skin