[stuffed crab shells, potato gratin and carciofi]

You know the feeling. It's Tuesday evening. You're hungry but tired too. What can you rustle up that's tasty and doesn't take too long to prepare? How about stuffed crab shells, easy potato gratin and carciofi (artichokes)?

Stuffed Crab Shells

tin of crab meat (I certainly cheated here, it is a week night after all)
white wine
tarragon
garlic (I used 3 cloves)
shallots (I used one)
olive oil
panko bread crumbs
smoked cheddar (or whatever cheese you like, you just need a bit for crumbling)


While your oil is heating in the pan (you want a medium heat, not high), finely slice your shallots and garlic. Add them to the pan to soften and lightly brown. Once browned, add in your white wine. Bring to a soft boil and then lower. Add freshly ground sea salt and pink pepper (or whatever pepper you have to hand) to taste. 


Take your juice off the heat and delicately stir in your crab meat. Add your fresh tarragon now (or dried). I used a good tablespoon.


Now, take your crab mixture and fill your shells (or ramekins). Lightly top with panko break crumbs and sprinkle on a bit of cheese. I used smoked cheddar because that's what I had in the fridge and it worked well with the sweetness of the crab.

Put the shells in the oven (350) for 20 minutes. The breadcrumbs will crisp and the cheese will melt. When still warm, sprinkle over some chopped cilantro or parsely.

Easy-Peasy Potato Gratin

Three large potatoes (this will serve four people)
Shallots (2)
1/2 cup of cream
1/2 cup of milk
dob of butter
salt and pepper


Have a pot on the stove with your milk and cream warming with the finely sliced shallots. As it warms, thinly slice your potatoes and add directly to the cream. Once all your potatoes are added, bring the cream to a light boil and then lower. Simmer for about 20 minutes. If you find your liquid is evaporating, your heat is probably too high. You can also add a bit of chicken stock or white wine if you need a bit more liquid.


After simmering for 20 minutes, transfer your slivers of potato to any oven dish. Make sure you pour on any of the creamy sauce, filling each dish about two thirds of the way up. Bake in the oven at 350 for 20 minutes. If you time it right, your crab and potatoes will both be in the oven at the same time, and ready in 20 minutes.

Carciofi 


While your crab and potatoes are in the oven you can make your artichokes. I had four baby artichokes from the local farmers' market so they were perfect for a quick cook-up.


I just used ingredients similar to above. I sauteed a couple of thinly sliced shallots in olive oil. When soft and translucent I added some finely chopped fresh chili (I used a whole red chili). I added a couple of good glugs of white wine and about a third of a cup of chicken stock and pepper, not too much salt because of the stock. Essentially I had a bit of a broth. When that started bubbling I chucked in my baby artichokes (which had been washed and trimmed). I let that go over a medium heat for about 20 minutes (that's when the crab and potato gratin were ready).

This meal was ready in about 30 minutes. We added a green salad (romaine and fennel) for a bit of freshness to cut through our decadent crab and potato main.



And now it's almost time to sample the left-overs....