Edamame Hummus & Crab Phyllo Shell; Rosemary Polenta Cake with Herbed Gorgonzola Creme Fraiche
The above dish, Edamame Hummus & Crab Phyllo Shell, was inspired by I guess a need to propel myself into spring. Although none of the ingredients are distinctly spring it was to serve as a refreshing bite of crispy phyllo, nutty spring green edmame hummus warmed with a touch of white truffle oil, and lump crab meat simply seasoned with lime juice, lemon juice, and mint. The simple crab salad part I grabbed from a Barefoot Contessa episode (I can't find a reference to the episode but it was one of her girl friends that was visiting - I guess that's all the episodes, huh?). The edamame hummus isn't technically hummus since that necessarily requires chickpeas, but it's the same idea using soy beans as a substitute but still adding tahini, lemon juice, and olive oil. "Puree" and "spread" aren't always such pretty words to use.
The second plate showcased once again the humble but versatile polenta. If you want to work out your arms make polenta (not instant), which you need to cook for about 20 minutes. I don't last that long but I try. This time I used rosemary in the polenta cake along with a good pinch of red pepper flakes for some pleasant heat. I herbed some creme fraiche with parsley, chives, and thyme, and added some tang and sharpness with a chunk of gorgonzola.
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