- Date: Saturday, May 17, 2008 -- 7pm
- Location: Somerville, MA
- Kitchen: Matty's Apartment
- Fellow Chef: Matty
- Dining Companions: Yano, Irene, Alp, Phil O, and Ben W
- Recipe Rating: A-
Despite my good intentions I have veered off-course a bit from my all-seafood-all-the-time plan for the summer. So I picked this first course to go with dinner on Saturday in order to get back on the seafood track. This was a well composed dish. A simple salad of crab meat, green apple, mango, and cilantro was dressed with an apple-shallot dressing and layered napoleon-style between crispy cumin apple chips. I will shamefully admit that I don't love crab the way many people do. Yet despite this bias, I found this dish relatively enjoyable. The dressing/sauce was very tasty, and the fruitiness of the apple and mango provided a nice contrast to the sea flavor of the crab. Texturally, it was a great dish. The cumin apple chips were thin, crispy, and delicate, while the crab gave the dish a meatiness and the raw apple provided some crunch. It was a very refreshing first course, perfect for a summer dinner. It was a nice way to start a meal.
Here is the recipe.
I don't like bitter green vegetables. There aren't many foods I don't like, and I pride myself on being a flexible eater. But I don't like bitter green vegetables. And I am not ashamed. I DON'T LIKE BITTER GREEN VEGETABLES! See? I'll shout it from the rooftop. Collard greens, mustard greens, dandelion greens, chicory... they just aren't my thing. I appreciate their culinary worthiness. I eat them. But I would never choose them amongst other options. I don't feel bad about it though.
However I also don't like crab. About this I feel a deep sense of shame. I never admit to it in public (so don't tell anyone!). Not liking crab is like not liking Bob Dylan, or Kieslowski movies -- it you don't like it you are wrong. It's shameful. It's embarrassing. I have nothing to say in my own defense. It is just too intensely fishy for me. I eat crab of course -- I am not so silly as to refuse to consume it just because it's not my fave. But I don't truly enjoy it. Worse, when I come across it I often wish it weren't there. We had one non-seafood eater at our meal on Saturday, so I made her a crab-free version of this dish. Then I stared across the table enviously at her as she ate it, wishing I had a crab-free version myself.
I will get over this eventually. The more I cook with something, the more I appreciate it -- years ago I didn't like red meat, and look at me now. I had a huge filet mignon for dinner tonight, drenched in a veal stock based sauce and it was delicious! So there's still hope for crab. In time I will even come around to bitter green vegetables. I have no doubt. In the meantime, I will shamefully wish the crab weren't there!