Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, June 28, 2009

Artichoke and Crabmeat Triangles

These appetizers are quick and easy to make. The flavors are mild and gorgeous. Make them ahead of time, then pop into the oven when you are ready. They are the perfect finger food. (photo by Ian Ransley)

Artichoke and Crabmeat Triangles

½ can artichoke hearts, drained

1 can crabmeat

½ cup mayonnaise

1 shallot or a few onion slices, chopped

¼ cup grated Parmesan cheese

3 pinches Old Bay seasoning

3 English muffins, split open

Mix the first 6 ingredients in a pretty bowl.
Spread mixture onto English muffins.
Cut the muffins into quarters (hence the triangle in the name of the recipe).
Place triangles onto a baking sheet.
Bake at 375 degrees for 12-15 minutes.

Make it a meal: Serve with seafood chowder.

Wine: Chardonnay
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