Once or twice a year we splurge on fresh Dungeness crab and this week was one of those weeks. For those of you lucky people in and around Vancouver, there is a place that sources fresh wild fish of all sorts and we often get our seafood from them. It’s called The Crab Shop on Dollarton (http://www.thecrabshop.ca/) and they have a special on until the end of July – 3 medium sized crab for $21. I could not resist!
We had Gillian and Chris for dinner as well as Mom so there were five of us but it was still a good deal for a special meal. The Crab Shop kills and cleans the crab for an additional charge of $2 so you know it’s as fresh as possible. ( I cannot put them in the pot to cook them while they are still alive!).
Mom brought some gluten free crackers with goat and Stilton cheeses for our Appetizer. It’s been a very long time since we have enjoyed English Stilton cheese. Even Dennis cheated and ate a few mouthfuls. I’m sorry I didn’t take a picture of the platter but I recommend the glutino crackers for any time you are looking for a gluten-free cracker that is not a rice cracker.
I picked up the crab at 5:30pm because I’ve been told you need to eat them within 2 hours of killing them. I decided to go wild and give each of us our own crab so we ordered 5!
To cook a crab is simple. Wherever you purchase it, ask them to kill and clean it. When you are ready to cook it, put a large pot of water with 1 tsp. of sea salt on the stove and heat it to boiling. Once it comes to a rolling boil, add the crab and bring it back to a boil. Cook for 11 minutes. Take it out and put it on a platter and enjoy the sweet flavour of Dungeness crab. We are definitely spoiled out here because Dungeness crab is easy to get and it is always fresh!
Gillian brought a green salad filled with an array of wonderful ingredients. I have a picture here, and you can see for yourself it was loaded with some great ingredients. She used a simple dressing that included balsamic vinegar, olive oil and Dijon mustard.
I subscribe to Chatelaine magazine and on the cover of August’s edition was a fruit pie which I decided to make for dessert this week. We have a fruit stand a block away from where we live and it pops up every year around the end of May. I stopped by the other day and they had some plump raspberries and blueberries so I purchased a flat of mixed berries. Over the years I have almost perfected a gluten-free pastry so I decided to make a very berry Galette.
GF Almond Flour Pastry
- 1 cup almond flour
- ½ cup gluten-free flour
- 3 Tbsp. cold butter cut into small squares
- 2 Tbsp. honey
- ¼ tsp baking soda
- ¼ tsp salt
Place in food processor and process until it binds into a ball like regular pastry. Form the pastry into a ball and put on a large sheet of saran wrap. Place a second piece on top and roll the pastry out to approximately 12 inches wide. Place on a cookie sheet and place in the fridge with saran wrap still on the top and bottom. Let cool while preparing the berries.
- ½ cup packed brown sugar
- 3 Tbsp. cornstarch
- 1/8 tsp. of salt
- 4 cups berries (strawberries sliced if large. I used raspberries and blueberries)
- 1 tsp. coarse sugar
- Icing sugar to sprinkle on top
Mix brown sugar, cornstarch and salt in a large bowl. Toss in berries and mix until no dry ingredients show without bruising the berries. Take pastry out of the fridge, take the saran wrap off the bottom and put the pastry on parchment paper on a cookie sheet. Remove the top layer of saran wrap from the pastry and place the berries on the pastry leaving two inches around the edge. Gently fold the pastry up over the berries leaving the centre of the pie open. The pastry edge will be uneven. Sprinkle the coarse sugar over the fruit and place in the oven at 375 degrees for 35-40 minutes or until pastry is golden brown.
When ready to serve, put a piece of pie onto a plate and top with a scoop of vanilla ice-cream. Your guests will love it!
You can make the pastry ahead of time and store for up to 3 days in the fridge. When ready to use, take it out of the fridge and let warm for 20 minutes before trying to work with it.
This week on Empowered Health we cooked Asian Cauliflower with buckwheat noodles that can be served as a side dish or add some protein like tofu or chopped nuts making it a vegetarian meal.
Please come back next week for another edition of Sunday Night Dinner at Julia’s Place!