Moules Marinieres or Mussels in a Wine Sauce


 

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Please forgive my very long absence. This has been an eventful spring and summer for me. Loss of my father-in-law, school letting out, my son graduating, then going on to college ( he went to a summer camp to get ready for what awaits him in the fall at the military academy that he will be going to.), and then vacation started…with the usual in and out of the house.

If you have not seen much recipes, this would be explained by two reasons. One because I had to place myself and my son on a diet to help him trim down the necessary pounds that he needed to lose to fit the requirement of his school.

And two because I have not been cooking as much, preferring eating carpaccio, ceviche and salads rather than cooked meals… though maybe I should have shared those?!?!

After a couple of weeks of training in Charleston, my son finally came yesterday for the week-end. And though he did not complain about the food, in fact called it “pretty good”, I wanted to cook something that he really like: Mussels.

My most favorite ones are the one cooked in curry and coconut milk- I  love Asian food so much and  all those exotic flavors that Curry Mussels count as one of my favorite.

But he wanted the traditional ones, so this is what I will share with you today. I may have already posted a recipe, but this one is slightly different.

Now, I do not know where you will be buying your mussels. I bought mine at Costco, because I do not live closed to the ocean, and Costco offer the best there. But shop the stores in your area, you may have better options.

Before cooking your mussels, you will have to do two things.

  1. rinse your mussels under running water and scrub them a but with a sponge or even a nail brush to remove the dirt, or the algue.
  2. discard any mussels that are wide opened. If they are slightly opened, touch the inside with a knife to see if they are alive. If the shell closes, then they are alive and good to eat. If they are not, then toss it in the trash.

Once you have done those two steps, you are ready to cook them. Now be careful, it only takes a few minutes to cook mussels ( 5-8 minutes at the very very most), so be sure that all your sides are ready before you start.

Generally, mussels are accompanied by French fries or pommes frites, but sautéed potatoes would be good as well. A Boston salad would be a great addition also to both.

Here we go…

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Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.

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  1. Clean up the onion and cut it in half. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  2. In a large saucepan, melt butter and saute the garlic, then add the onion.
  3. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  4. Then add the wine, salt, pepper,  1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  5. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  6. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  7. Sprinkle the parsley over the mussels.
  8. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

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My Theodor was happy. So much so that he ate two large bowls . preferring to eat his mussels over his fries. I would say that that this dinner was a win;-))))

Bon Appetit and Happy Cooking!!!

Mussels in Parsley, Onion and Wine Sauce, or Moules Marinières

  • Servings: 4-6
  • Difficulty: Super Easy
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Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.
  1. Clean up the onion and cut it in half.
  2. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  3. In a large saucepan, melt butter and saute the garlic, then add the onion.
  4. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  5. Then add the wine, salt, pepper, 1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  6. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  7. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  8. Sprinkle the parsley over the mussels.
  9. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Garlic Smashed Potatoes


 

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When you are married to a German man, and he wants to eat potatoes every evening, or almost every evening, you start being creative on fixing those potatoes. I either use recipes from families, and friends, or make up my own. The recipe that I am presenting to you today was inspired by one that I had seen on pinterest.

I cannot recall which recipe it was, nor who posted it, but I wanted to share with you my twist on it. As it is easy as 1, 2, 3 and it is really delicious!!!!

Ingredients for 4:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones

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  1. Place the potatoes in the sink and with a small bruch, clean them well.IMG_3068
  2. Steam the potatoes for 6 minutes or until  they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
  3. If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.IMG_3072
  4. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.IMG_3107 2IMG_3108 2
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.IMG_3074
  6. With a knife or  chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.IMG_3109 2
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.IMG_3075IMG_3110 2
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.IMG_3078

Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Parsley and Roasted Garlic Smashed Potatoes

  • Servings: 6-8
  • Difficulty: Super Easy
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Ingredients for 6-8:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones
  1. Place the potatoes in the sink and with a small bruch, clean them well.
  2. Steam the potatoes for 6 minutes or until they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
    If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.
  3. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet.
  4. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.
  6. With a knife or chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.
    Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Bon Appetit and Happy Cooking!!!

Easy Pan Sauteed Potatoes


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Whoah.. I cannot believe that it has been several months since I wrote or posted something. I apologize!!! Life has been busy … I am certain that it has been the same on your side of the world. Well one of the benefits of being a teacher, is that you have several weeks off in the summer. This allows me to do all the things that I have been wanting to do, but did not find the time to…

One of them has been sleeping a bit later, and the other one has been to write my recipes so here it is.

Today the recipe will be very simple, and very quick. I will serve as a side, and I hope that you will enjoy it.

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Ingredients for 4: 

  • 6 medium-sized or 8 small Yukon Gold
  • 1 cloves of garlic pressed
  • 1 tsp of fresh chopped parsley
  • salt
  • pepper
  • 2 tbsp of butter ( or goose, or duck fat)
  1. Peel the potatoes, cut the potatoes in slim slices,  and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
  2. Carefully lift off the octogonal silpat to let the steam out. IMG_1750
  3. Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.IMG_1752
  4. Add the potatoes, and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
  5. And continue the process until the potatoes are the texture that you want.
  6. When the potatoes are cooked, add the chopped parsley and garlic and stir.IMG_1753
  7. Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Simple Pan Sauteed Potatoes

  • Servings: 4 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 4:

  • 6 medium-sized or 8 small Yukon Gold
  • 1 cloves of garlic pressed
  • 1 tsp of fresh chopped parsley
  • salt
  • pepper
  • 2 tbsp of butter ( or goose, or duck fat)
  1. Peel the potatoes, cut them in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
  2. Carefully lift off the octogonal silpat to release the steam.
  3. Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
  4. Add the potatoes and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
  5. And continue the process until the potatoes are the texture that you want.
  6. When the potatoes are cooked, add the chopped parsley and garlic and stir.
  7. Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Creamy Pan-Roasted Potatoes


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It has been a while since I posted a potato recipe. I still cook  them ( a lot I will say), but since they are often the same, or not presentable for pictures I have not shared them. I thought I would share this recipe I fixed a few days ago. My husband loved them so much that he kept on raving about them ( and almost did not share them with his two children…)

Ingredients for 2-4 people:

  • 1 bag of tiny new yellow potatoes
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of fresh or dry parsley
  • salt and pepper to taste
  1. Place the potatoes in the colander and run water over them to clean them.
  2. Place the potatoes in the round mold, place the octogonal silpat on top of the round mold and microwave for 5-7 minutes or until they are cooked, but still firm.photo 1
  3. Cut them in half. OR CUT THE POTATOES IN HALF FIRST, THEM MICROWAVE FOR 3-5 MINUTES. 
  4. Place a large frying pan over the stove at medium high temperature and melt the butter. When the butter is melted and is sizzling, add the cut potatoes. photo 2
  5. Cook the potatoes for 5-7 minutes or until the potatoes are roasted to your liking. photo 3
  6. Add the cream, the parsley and season with salt and pepper.
  7. Cook until the cream is boiling. Season with salt and pepper. photo 4Serve with whatever you are eating. My family had steamed broccoli and kobe steaks.photo 1

Bon Appetit and Happy Cooking!!!

Cook for another 5 minutes unt

Parsley and Onion Risotto


Growing up my mom would either make white rice or what I used to call ” sticky rice”. She would make that “sticky rice” in many flavors. She would make it with curry, onion, parmesan, tomato… I really was not fond of that type of rice then. All i wanted was boiled white rice with a ton of butter and fresh Emmenthal… Yummm!!!

Today i love that “sticky rice”. In fact, I would rather “sticky rice” than that plain white rice au naturel.  Well, it took me many years to figure out that what she cooked all along was risotto. Isn’t it funny???

Today I will present you the recipe of parsley and onion risotto. It is yummy, easy to fix, and can accompany many meats or fish. I served it with herb coated pork tenderloin.

Ingredients for 4:

  • 8 z. of risotto rice
  • 1 purple onion sliced thinly
  • 2 tbsp of olive oil.
  • 4 tbsp of fresh parsley
  • 5-6 cups of chicken broth
  • 2 tbsp of butter or mascarpone ( optional)
  • grated parmesan ( optional)

In a medium-sized pot, warm up the olive oil so it is hot. When the oil is hot, add the onion and saute them. Lower the temperature to medium/ low and continue cooking the onions until they are a light brown yellow and are soft. Then add the rice, the chopped parsley  and stir to coat with the olive oil. Pour 2 cup of hot broth over the rice and stir. Bring the mixture to boil, and when it has come to boil, lower the temperature and cook at a low temperature. Stir often. When the broth is all gone, add more and stir. Cook until the rice is al dente. When the rice is to your liking, add 2 tbsp. of butter, or 2 tbsp of mascapone, 1/2 cup of parmesan. Et voila!!! You eat it by itself or with a meat.

Bon Appetit and Happy Cooking!!!

Pan Seared Brussels Sprouts with Crispy Bacon


I love vegetables so I am always cooking some. I usually eat whatever I see, and whatever strikes me fancy in the grocery store 😉 Today, I cooked brussels sprout because they are actually something my husband would eat.

Ingredients: 1 pack of brussels sprouts, 4 slices of bacon, salt and pepper.

Rinse the brussels sprouts  in water with a little bit of vinegar. Remove the outer leaves of the brussels sprout if they are damaged. Place them in the large round mold, add 1 tsp of water mixed with 1/8 tsp of salt. Cover the large round mold with the octogonal silpat and microwave for 5 minutes. The brussels sprouts should be cooked but still firm ( I don’t like them too soft). Cut them in half. While they are cooking in the microwave, cook the bacon in a frying pan until it becomes crispy. Remove the bacon pieces from the frying pan. Keep 1 tbsp of bacon fat and discard the rest. In a frying pan, place the 1 tsbp of bacon fat and turn the heat to medium high. When the bacon fat is sizzling, add the brussels sprouts, the cooked bacon and cook the sprouts for a few minutes stirring constantly so that they will not burn. Season with salt and pepper. Add 1 tsp. of chopped parsley. Et voila!!

Bon Appetit and Happy Cooking!!!

Ground Beef Stuffed Bell Pepper And Parsley Rice Pilaf


What do you do when you see such amazing fresh looking produces in your grocery store? Me, I buy them with the intention of cooking them. And today, bell peppers were looking so yummy that i could not leave them there. At this time of the year, there are lots of things you can do with bell peppers…. roasted bell peppers salad, roasted bell pepper soup, spaghetti sauce, ratatouille, salsa…. so many things… But today, when I picked those peppers all I was thinking was to make one of my husband’s favorite: Ground Beef Stuffed Bell Peppers. It is not really a summer fare, but since I am trying to vary the meals of my difficult family, stuffed peppers with rice pilaf  was going to be their dinner tonite.

Ingredients for 4: 4 or 5 of bell peppers ( of any colors but green), 1 lb of very lean ground beef or even ground sirloin, 1 egg, 5 pieces of whole wheat toast, 1 cup of milk, 4 1/2 cups of chicken broth, 4 tbsp  of fresh parsley chopped, 3/4 tsp of salt, 1/2 tsp of ground black pepper, 1 cup of brown rice, 2 tbsp of butter.

Trim the sides of the toast, and place the bread in a bowl. Warm up the milk for 2 minutes in the microwave and pour the milk over the bread. Let the bread soak the milk. With a fork or your bare hands, mix the bread with your hands to crumble it and make into a paste. Drain the extra milk, if there is. Add the beef, 1 egg, 3/4 tsp of salt, 1/2 tsp of salt, and mix it well. It should become uniform. Set aside. Take the bell pepper and cut the top of the peppers. Remove the seeds from the inside of the peppers. Rinse them off, and fill them up with the meat mixture. Place the bell peppers in the large round mold. And fill the mold with the 2 cups of chicken broth. Bake in oven at 375 for 30 minutes.

While the bell peppers are baking, prepare the rice pilaf. In a small saucepan, melt 2 tbsp of butter. When the butter is sizzling, add the rice and saute it. You should hear it pop. When you start seeing the rice browning and making popping sound, add 2 1/4 of chicken broth. Bring to boil. Lower the temperature. Place the lid on the sauce pan and cook for about 15 minutes. Check periodically to check if the rice is not burning, and if there is enough water. When the rice is cooked, add 1 tbsp of butter and 2 tbsp of chopped parsley.

I don’t always fix a sauce to accompany this dish, but my husband was begging so there is one you can fix with it.

Ingredients: 2 tbsp of butter, the 2 cups of chicken broth used to cook the bell peppers, 1 cup of white wine. 1/2 of a purple onion. salt and pepper to taste.

In a small saucepan, melt the butter. When the butter is melted, add the diced onion and saute it. When the onion is becoming golden, add 2 tbsp of flour and stir. Add the broth and 1 cup of white wine. Stir and cook low until the sauce thickens.

To serve, place a cup of rice on each plate, a bell pepper and pour the sauce over the rice and on the side. Yum! Now it is your turn!

Bon Appetit and Happy Cooking!!!