Mussels Steamed in Ale

My new favorite mussel recipe.  The mustard adds a nice tang.

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Saute 3 minutes:

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 large shallot diced
  • 1/4 tsp. dried thyme
  • Dash of salt and pepper

Add 3/4 cup ale and bring broth to simmer

Add 2 lbs cleaned mussels

Cover and simmer 7 to 10 minutes, until mussels open. Stirring a couple times.

Remove mussels to serving bowl. To broth whisk in 1 to 3 tbsp butter, 1 tsp dijon mustard and 1 tbsp chopped parsley. Pour over mussels. Serve with crusty bread.

Fish Soup

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This takes a while but you can make it the day before.  It also freezes well.   I modified this recipe a little.  I used clam juice instead of the fish stock…shallot instead of leek and canned tomato rather than fresh.  This would be a great base for any fish/seafood soup.

Ingredients

  • 1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
  • 5 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 garlic cloves, smashed
  • 1/4 teaspoon crumbled saffron threads
  • 2 bay leaves
  • 1 teaspoon dried hot red pepper flakes
  • 1 1/4 lb plum tomatoes, coarsely chopped (or canned diced tomatoes)
  • 3 tablespoons canned tomato purée (or juice from canned tomato)
  • 2 cups dry white wine
  • 1 1/2 qt white fish stock (or clam juice)
  • French bread
  • 2 tablespoons unsalted butter
  • 1 lb skinned white fish fillets
  • 1 teaspoon salt
  • 1/2 cup rouille (optional)
  • Chopped fresh basil or flat-leaf parsley

 Preparation

    1. Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add chopped tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
    2. Stir in stock or clam juice and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
    3. Cut bread into thick slices, brush with olive oil  and toast in 300°F oven.
    4. Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
    5. Serve soup with toasted bread and garnish with fresh herbs.

I think this soup would be great without the rouille but it does add another layor.  I like it spread on fresh bread too.  Here’s what I used:

  • 1/2 cup roasted red bell peppers
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1 fresh jalapeño chile, seeded and chopped
  • 1/4 cup fresh bread crumbs
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon black pepper

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).  Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

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Roasted Golden Beets

These beets don’t bleed like red beets and I think they have a sweeter more delicate flavor.  Wash and trim, wrap in foil and bake in 350 degree oven for 1 1/4 hours.   Cool and peel. Another method to try…peel, chop, drizzle with olive oil, season with salt and pepper and roast like other root vegetables. …400 degrees about 20 minutes.

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Broccoli Quinoa Bites

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I used what I had on hand for these but I’m going to try some other variations very soon.  They will definitely be part of Easter brunch this year.

1 cup of cooked quinoa and 1 egg made twelve.  I added another cup of finely chopped cooked broccoli, 1/4 cup crumbled goat cheese, chopped parsley and a little chopped tomato for color. Salt and pepper.    Combine everything but egg then stir in beaten egg.   Scoop into mini muffin tins and bake at 350 for about 15-20 minutes.

Here’s some other takes on the same idea.

Quinoa Pizza Bites

http://www.thegardengrazer.com/2012/10/quinoa-pizza-bites.html

Mushroom Herb Quinoa Bites

http://nourishmentconnection.com/mushroom-herb-quinoa-bites/

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Buffalo Quinoa Bites

http://www.everylittlethingblog.com/2014/01/buffalo-quinoa-bites/

Buffalo Quinoa Bites | everylittlethingblog.com

 

Mexican Quinoa Bites

http://www.theleangreenbean.com/mexican-quinoa-bites/

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