Mussels in White Wine and Garlic

Ready

“It’s a beautiful day,” says he.

“I know!” I respond, “FINALLY!”

“We really should get out and about.”

“Oh, yes, please! That would be great.”

It’s one of the first truly nice days of spring. The sun is shining, there’s a light breeze, it’s warm(ish). I want to get out and feel the sun on my face. A nice walk in Acadia National Park. Oh, Sand Beach, I haven’t been there yet. My head was filled with places on Mount Desert Island I wanted to explore.

The Dear One, however, had other ideas in mind.

See, there’s a tree. A tree he cut down. A tree destined to be cut and split and stacked and dried for the wood stove for the winter.

THE WINTER? Seriously, Dude? It’s April! I’ve barely had time to recuperate from this past winter much less think about NEXT winter.

Well, you see, he explains, it has to be cut and split and stacked now, and covered in plastic so that it dries out to be ready for next winter.

Now, back to that tree … it’s down a ‘slight’ hill, on the opposite side of the house from where it needs to be stacked, and looked MUCH smaller standing upright.

“Okay, I’ll take the big part of the trunk. You take the branches. Whatever is too small to cut for the wood stove, throw on the wood pile.”

This is when I realized that the man of my dreams is completely OFF.HIS.ROCKER! Has he not seen these delicate, little hands? Has he not seen me struggle to pick up heavy grocery bags? Most importantly, has he NOT SEEN MY TIARA!? A princess, I tell you! A City princess, at that, carrying a tree? Stacking wood? Surely you jest.

Jesting he was not. But I princessed up, rolled up my sleeves and heave ho’d. I threw branches and stems on the burn pile (wait, ce qui es une BURN PILE … oh, I am so new to this planet!), carried big branches up to some God awful contraption so it could be cut into logs, and stacked up wood that Mr. Lumberjack split.

I smelled. I dropped a birch branch on my toe. I dropped a birch log on my ankle. I was covered in sawdust and dirt and YUCK. Every single inch of my body hurt … except, perhaps, a 1/4″ spot on my left ear.

AND I WAS STARVING. I needed a HOT shower and a hot, quickly made dinner.

I sent Simon Legree the Dear One off to the market to pick up dinner … mussels, garlic, parsley … while I stood in a scalding hot shower trying to wash away the memory of the day.

In the time it took to boil a pot of water, shallots were sliced, garlic was minced, parsley was chopped. When the pasta was dropped into boiling water, the shallots, garlic and white wine simmer, after about 5 minutes the mussels were added, another short 5 minutes, added some parsley and butter. Everything done at the same time. 15 minutes from start to finish.

A few slices of toasted Italian bread, glasses of fabulous red wine, and I was a happy, though still sore, camper.

It doesn’t really get easier than this dish. Next time I may add some arugula in, or perhaps halved grape tomatoes, the possibilities are endless.

  • 2 C dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 t salt
  • 4 pounds live mussels
  • 1/3 C mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
  • 6 T butter, cut into pieces

Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels’ shells), and discard.

In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

NOTE: We were STARVING so I threw this over pasta. If you serve the mussels without pasta toast some bread, rub it with garlic for dipping.

Pistachio Dried Cherry Torrone ~ March Daring Bakers

Done 3

The March 2014 Daring Bakers’ challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.

It’s been a terribly long time since I’ve been able to join in any cooking or baking events. I’ve missed it.  I am so pleased to be able to join in BOTH Daring Kitchen challenges this month.

I have had this Martha Stewart Torrone recipe on deck for a LONG time and made my own changes to it, but felt the base recipe was easy enough for me to handle!

Done 2

And you-know-who is screaming WHY? And in the same breath WHERE’S MINE??

This was a bit fiddley. I was a bit hampered by not being in my own kitchen. I used a hand mixer that’s affixed to a bowl that turns, so it was a semi-stand mixer type piece of equipment … but not really.

It needs to sit and ‘dry’ a bit more, but man oh man, this is tasty stuff!

  • 2 pieces edible rice paper, (9 by 13 inches each) wafer paper
  • 1 C sugar
  • 1/2 C honey
  • 3 T light corn syrup
  • 1/2 C water
  • 2 large egg whites, room temperature
  • 1 t pure vanilla extract
  • 1 1/2 C shelled salted pistachios, (about 7 ounces)
  • 1 1/3 C unsweetened finely shredded coconut, (about 4 ounces)
  • 3/4 C dried cherries

Place 1 piece of rice paper in a 9×13-inch rimmed baking sheet; set aside.

NOTE: I lightly buttered the sides of the baking dish. You’re going to trim them off anyway so it just makes removing the Torrone easier.

Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.

NOTE: Aside from the no stand mixer problem, I also suffered from a no CANDY THERMOMETER problem. 300 degrees is hard ball stage. Drop a tiny amount of the boiling sugar into a cup with cold water, when it becomes a hard, crunchy mass once in the water, you’re done.

Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes.

Ingredients

Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.

Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.

Ready to cut

Cut around edges of Torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.

Watercress Composed Salad with Citrus Dressing ~ March Daring Cooks

Salad

I haven’t been living in one place for a long enough period of to really concentrate on joining any cook-alongs. It’s been over 6 months with this back and forth stuff! I’m so excited t his month to not join one of The Daring Kitchen’s challenges, but TWO!

For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.

I’ve always made my own dressing. Probably because my mother always made her own dressing and my grandmother always made her own dressing. I will occasionally buy a dressing in a bottle, if I want a quick marinade for something, but otherwise I just find them … hmmm, ICKY! Thick and gloppy and off-tasting.

This challenge was right up my alley!

Many, many moons ago, Erie and I went to a Spanish restaurant in Queens (the name escapes me at the moment and perhaps she will chime in and let us know). We had the most wonderful composed salad – and I was surprised as I’m not usually a fan of composed salads.

Since then, this is my go to company is coming, steak themed dinner, salad. It’s simple with lots of great ingredients.

  • 1 bunch watercress
  • 2 hard boiled eggs
  • 2 plum tomatoes
  • 1 can hearts of palm
  • 1 shallot
  • juice from 1/2 an orange, lime and lemon
  • 3 t extra virgin olive oil
  • 1/2 t oregano
  • s&p

NOTE: I used plum tomatoes, use whatever tomatoes make you happy.

Watercress

Wash watercress thoroughly and cut off stems. Place watercress on a platter

Quarter hard boiled eggs into wedges.  Scatter over watercress.

If using Roma tomatoes, cut into wedges. If using other tomatoes, cut into chunks. Scatter over watercress.

Slice hearts of palm into 1/4″ rings. Again, scatter over watercress.

Thinly slice shallot into rings. Scatter over salad.

Dressing salad

In a bowl, whisk together citrus juices, oregano and s&p to taste. While whisking, stream in olive oil. When ready to serve salad, drizzle dressing over the top.

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