The Bitten Word’s Cover to Cover Challenge – Crab Toast with Lemon Aioli

Crab Toast with Lemon Aioli

I signed on to participate in The Bitten Word’s Cover to Cover Challenge. The gentlemen at The Bitten Word chose the September 2013 issue of Bon Appetit magazine for the challenge. They randomly assigned each of the almost 500 participants one recipe (out of a total of 47) from that issue. With so many participants, several people will be cooking the same recipe. I am looking forward to seeing the results of the challenge on their blog next week.

I was assigned Crab Toast with Lemon Aioli. It’s probably not a recipe I would have chosen on my own. Part of the fun of the challenge was to get out of one’s comfort zone.

Crab Toast with Lemon Aioli 2

I enjoyed preparing the recipe, Crab Toast with Lemon Aioli. It looked good. I followed the recipe as written with the exception of a pinch of freshly ground black pepper. Unfortunately, my husband and I were not crazy about the results. Overall, we found it to be quite bland. The crab and lemon aioli were both so rich and soft (texture-wise) that it was a bit off-putting for our tastes.  We are not mayonnaise people (aioli is very similar to mayo) so that is probably part of the reason we didn’t care for this dish. I couldn’t taste the fennel fronds in the finished product, but thought their inclusion in the dish was visually appealing. We felt like it needed more crunch (perhaps some of the fennel bulb) and something extra to enhance the flavor (a drizzle of sriracha, maybe?). Even with those changes, I don’t think I would make this recipe again. Despite not really caring for this dish, I’m so glad I participated in this event. I’m looking forward to doing it again next year.

Find a copy of the recipe for Crab Toast with Lemon Aioli here.

9-9-13:  The Bitten Word has the Appetizer and Beverage portion of the Cover to Cover Challenge up on their blog. I loved seeing how others interpreted the dish I was assigned.  You can check that out here.


Savory Pepper Biscotti with Pecans and Cheddar

black-pepper-biscotti-sm

From February 19, 2006:  I make this savory biscotti  to go with  soup.  They are perfect for dunking in soup.  They are also good spread with a little goat’s cheese.  Try making them with Parmesan cheese, walnuts, and 2 teaspoons of dried oregano (don’t leave out the black pepper though) for something different.

Savory Pepper Biscotti with Cheddar and Pecans

1/2 cup toasted pecans
6 T. olive oil
1/2 cup cheddar cheese, shredded
2 large eggs
1/4 cup milk
2 cups unbleached flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. freshly ground black pepper

Preheat oven to 350 degrees.

In a large bowl, beat together the olive oil, cheddar, eggs, and milk.  In a separate bowl, mix the four, sugar, baking powder, salt, and pepper.  Add the liquid ingredients to the dry, stirring until the dry ingredients are thoroughly moistened.  Gently add the pecans.

Line a baking sheet with foil and spray with cooking spray.  Press out dough to form a narrow rectangle that runs the length of the baking sheet and is about 1/2 inch thick.

Bake in the oven for 20 minutes.  Remove the biscotti from the oven and slice into 1/2 inch wide slices.  Place slices on baking sheet and bake at 325 degrees for 10 minutes.  Remove and turn each biscotti over.  Return to the oven and bake another 10 minutes.  They should be golden brown on both sides.

Let the biscotti cool.  Tightly wrapped, the biscotti stay fresh for a week.  Freeze them for up to 3 months.