It’s Like A Meal, But Made In Just 30 Minutes

There is no greater resource than a well-stocked freezer. (Except maybe a well-stocked freezer working in harmony with an equally well-stocked pantry.) There are still a couple of quarts of frozen fish stock that I made a while back from a halibut skeleton, and the presence of a big bag of snow crab legs just above the stock containers got the wheels turning.

There was also a bag of a rice blend- long, short, and wild, about five varieties- left from I’m not sure what, but the amount was just right for the three of us. So I thawed the stock and made risotto. As the grains neared doneness, I steamed the legs in a little of the stock to thaw them, then poured that crabtastic goodness into the rice while I cut open the legs and cut the meat into small pieces. These I added just at the end, along with some frozen peas and a splash of yuzu juice. Parsley and scallions to finish.

Sweet, gently oceany, with a nice nutty bite from the rices- just the thing for a rainy November evening. Can I have a TV show now?

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Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

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