• Apricots Soaked in Brandy with Green Peppercorns Wrapped in Pancetta

• Baked Blueberry-Pecan French Toast with Blueberry Syrup

• Biryani Seafood Skewers

• Breton Onion Tart

• Caramelized Onion and Chevre Dolmas

• Chicken Liver Crostini

• Christmas Morning Wife Saver

• Crab and White Bean Bruschetta with Braised Kale

• Crunchy, Clumpy Peanut Butter Granola

• Elna Edgars Marinated Asparagus with Sesame Ginger Vinaigrette

• Fava and Arugula Crostini

• Feta-Stuffed Olives en Croute

• Ginger Shrimp and Asparagus Potstickers

• Grilled Spice-Rubbed Tri-Tip

• Homemade Butter

• Little Blood Orange Cakes

• Muhammara

• Mushroom Tart

• Nasturtium and Pernod Butter

• Orange Marmalade

• Parmesan Corn Cakes with Lime_Chile Cream

• Parsnip Paveu with Bacon Mushroom Vinaigrette and Radish Salad

• Pickled Asparagus

• Prosciutto-Wrapped Asparagus

• Savoury Galettes with Caramelized Onion, Bacon and Brie

• Smoked Salmon and Arugula Phyllo Bundles

• Spanish Tortilla with Chorizo

• Stilton, Walnut and Sour Cherry Phyllo Bundles

• Sun-Dried Tomato Tapenade

• Tangerine Bars

• The Perfect Omelette

• Tomato, Corn and Cheese Galette with Fresh Basil

• Tourtiere Turnovers

Crab and White Bean Bruschetta with Braised Kale

Sept/Oct 2011

A dish as simple as this deserves the best ingredients available. Fresh lump crab meat is available at most fish mongers and is a perfectly acceptable substitute for live crab.

1/4 c. plus 2 T. extra virgin olive oil

2 bunches kale, tough stems removed, washed and coarsely chopped

1/4 c. dry white wine or water

1 garlic clove, minced

1 salt-packed anchovy, rinsed well and minced

1/2 t. red chile flakes

1-1/2 c. cooked white beans
(cannellini or butter beans are best)

1 lb fresh-cooked Dungeness crab meat

8 thick slices ciabatta or other
Italian-style bread

1 lemon, cut into wedges

Preheat a grill or broiler for the bruschetta. Set a large sauté pan over medium heat and add 1/4 c. olive oil. Add the kale and a splash of white wine or water. Cook the kale slowly until it starts to wilt, then add the garlic, anchovy and chile flakes. Cook for 10 more minutes, then add the white beans, heating through. This can be done ahead of time and cooked slowly until the kale starts to darken and become luscious and tender. Rub the bread with the remaining olive oil and either grill or broil it until it’s well toasted but still soft in the center. Add the crab to the kale mixture and stir to incorporate. Divide the kale mixture among the 8 crostini and serve with lemon wedges to squeeze overtop. Serves 4.