Sunday, February 18, 2024

Mussels in Beer & Cream

 


My family and I love mussels.  Problem I run into here is that the Gulf doesn't produce them in the quantity and frequency that I was accustomed to in the SoCal.  Fortunately the local H*E?*B stocks fresh frozen 1 pound bags of this delectable treat so we can enjoy them year round.

I've got a really good Seafood Stew recipe I know by heart and toss in mussels instead of clams from time to time. All is good but every now and them I just want a mussel dish that celebrates just them.  I've searched around and adapted a couple to suit my family.  They like it and I hope you do too.

Ingredients
  • 1 lb frozen mussel meat - thawed
  • 2 T butter
  • 2 T olive oil
  • 1/2 minced red onion
  • 2 T minced garlic
  • 1 12 oz can of beer (light lager is fine, no IPA)
  • 1 14.5 can diced tomatoes
  • 1/2 C half and half
  • 1/2 c chopped Italian flat leaf parsley
  • 1/4 c chopped cilantro
Method:
Heat olive oil and butter over medium heat.  Add minced onion and cook 3-4 minutes until translucent.  Add garlic and cook 1 minute longer.

Pour in beer and can tomatoes with liquid.  Bring to boil and simmer 7-9 minutes until reduced slightly.

Add thawed mussels and half & half.  Simmer 2-3 minutes until mussels are warmed through and sauce is slightly thickened.  Stir in parsley and cilantro.

Serve with sauce in a large bowl, crusty bread for sopping up the sauce and a nice chilled unoaked chardonnay like Pear Valley Chardonnay.



Friday, February 16, 2024

Double Chocolate Toffee Oatmeal Cookies

 

Not everyone is a fan of cookies, twisted I know, but I've got one such person in my household.  When she declares, "keep this recipe", I listen.  Perfect for those days you're jonesing for chocolate.

Ingredients

  • 3/4 C butter - room temperature
  • 3/4 C sugar (white or turbinado)
  • 1 C packed brown sugar
  • 1 1/2 t vanilla
  • 3 large eggs
  • 2 1/4 c flour
  • 1 1/4 c rolled oats
  • 1/2 t salt
  • 1 1/2 t baking soda
  • 3 T Hershey's Special Dark Cocoa powder
  • 1 1/2 C semisweet chocolate chips
  • 1 8oz bag toffee chips
Method
Preheat oven to 350F.
In mixer add sugars, salt, and butter.  Cream well.  Add eggs one at a time and beat well between additions.
Sift together dry ingredients.  With mixer on low add them spoonful at a time and mix only until just blended.  
Fold in oatmeal.  Fold in chocolate chips and toffee chips.
On a parchment lined baking sheet drop by spoonful* onto  baking sheet.  Bake 9-10 minutes for small cookies, 15-16 for large cookies.  Cool on wire rack.

*I use a large #25, 1 3/4 ounce ice cream scoop as we like a large cookie.  If using a smaller 1 ounce scoop use the shorter baking time.


Sunday, February 4, 2024

Ham and Cheese Tart


 Ooey gooey with melted swiss and black forest ham wrapped in a flakey crust of puff pasty...perfect addition to a cheese board for wine and cheese night.

I do have one ingredient that is hard to find.  Sel Gris Aux Herbes.  Gray sea salt with herbs.  This coarse herbed sea salt adds a nice savory salty crunch to your flakey pastry that is hard to duplicate with any replacement.  Try ordering online M. Gilles Sel Gris Aux Herbes.  Its a great finishing salt on steaks, fish and poultry too, you'll thank me later if you do buy it.  

Ingredients

  • 1 box (2 sheets) Pepperidge Farms Puff Pastry sheets, thawed
  • 8 0z black forest ham - deli sliced
  • 1 T Dijon mustard
  • 5 slices swiss cheese
  • 1 egg
  • 1 T sesame seeds
  • 1 t Sel Gris Aux Herbes
Assembly
Preheat oven to 425F

Line baking sheet with parchment paper.

Carefully unfold 1 sheet of pastry onto the lined baking sheet.  Using a pastry brush lightly spread the Dijon mustard on the pastry sheet leaving a 1/2 inch margin on the edges.  Layer the ham on the mustard maintaining the 1/2" margin.  Place the cheese on top of the ham using the one piece to trim to fit any gaps you have on top of the ham.  

In a small bowl add the egg and a tablespoon of water and beat to make an egg wash.  Using a new pastry brush, brush on a thin layer of the egg wash along the edges in the 1/2" margin. Place the remaining sheet of pastry on top of the layered ham and cheese.  Crimp edges with a fork.

Brush the entire top of the pastry with the egg wash.  Sprinkle on the sesame seeds and Sel Gris Aux Herbes.

Place in preheated oven and bake 20-25 minutes until rich golden brown.  Cool 5 minutes then cut into 9 squares.  (A long bladed serrated bread knife works best).  Place on cheese board and serve.