Crab Pizza
If you have conjured up an image of a traditional pizza topped with crab, baked in a wood-fired oven and cut into wedges – stop. This pizza is not baked, nor is there a thin, crisp crust. In fact, the only similarities to that Italian masterpiece we all recognize and love are: one, it is flat; two, the ingredients are layered; and three, cheese is an ingredient (albeit not mozzarella).
CHILI SAUCE:
Plunge whole tomatoes in boiling water for about 1 minute. Remove and place directly into ice water, then peel and chop.
Put celery and peppers into the food processor and pulse until finely chopped.
In a large pot, combine all ingredients and simmer until thick, about 6-8 hours. The mixture should be reduced by half and will turn a rich, deep red, almost burgundy in colour.
Remove spice bag and ginger pieces before jarring or freezing.
CRAB PIZZA:
Mix the first five ingredients together in a bowl. Spread on a dinner plate, cover and refrigerate. Before serving, spread Nana's chili sauce over top and sprinkle with the crab meat so it resembles a pizza. Serve with water crackers.
Andrea Stewart
It’s not surprising that three of Andrea Stewart’s favourite foods are bread, butter and champagne, since her approach to all things culinary has always been pure and simple. This experienced, creative and enterprising chef and editor approaches cooking and eating with a solid appreciation for fresh, local and seasonal ingredients. Andrea’s journey with food began while living in France, working as an au pair for Grace Jones. While feeding the young offspring of the famous singer, she was tempted on a daily basis by the busy, colourful French food markets. Later on, she spent a summer at Ecole de Gastronomie Francaise Ritz-Escoffier and fell in love all over again with everything France had to offer. Upon returning to Canada, she was accepted at the acclaimed Stratford Chefs School and after completing her first year she headed to New York to further sharpen her skills, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings. Andrea returned to Toronto in 1996, and further immersed herself in her career, working at some of the city’s top food fixtures, including Mildred Pierce and Ace Bakery. She eventually took a side-step out of the kitchen and into the halls of magazine publishing, landing a position as Food Editor of Wish Magazine in 2004. While inspiring busy Canadian wonder-women to cook from scratch, she published her first cookbook, Wish, Market to Table. From street food to fine dining to unfamiliar grocery stores, food still motivates Andrea at every turn. She recently sold everything but a prized collection of cookbooks and moved to the U.K., where her culinary library spans the two floors of her London flat. She won’t rest until she has cooked from every one of them!