301 moved permanently

April 18, 2010

Linguine with Spinach Pesto Sauce

Linguine; (often written erroneously linguini in English, yet consistent with its usual English pronunciation) are a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. While spaghetti traditionally accompany meat and tomato dishes, linguine are often served with seafood or pesto.

Along with our gorgeous spring weather comes my craving for carbs and I've served pasta three times in the last two weeks and I'm ready for more! Digging through the 100's of pasta recipes I have and trying to decide which one I want to make is a tedious chore. So I narrowed down my search and took the easy way out with Eeny Meeny Miny Moe! I am so glad that Moe was the Spinach Pesto because it was delicious and very easy!

Linguine with Spinach Pesto Sauce
Recipe inspired by Southern Food

1 LB of Linguine, cooked to package directions
4 c washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
1/4 c pine nuts (I used Pecans)
1/2 tsp dried leaf basil, crumbled
1/2 c extra virgin olive oil, add more if you need to thin the sauce
1/3 c grated Parmesan cheese
1/8 tsp. freshly ground pepper

Optional: 8-9 Sun dried tomatoes, diced

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed.

Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.

Add Parmesan cheese and 1/8 tsp. salt.

Cover and process until spinach pesto mixture is smooth. If the pesto is too thick add 1-2 TBL of Olive Oil until pesto reaches desired consistency.

Meanwhile, cook pasta according to package directions; drain in colander. Toss with the spinach pesto sauce. While tossing add the diced sun-dried tomatoes. Serve.

April 9, 2010

Vignarola, Vignole or Spring Vegetable Stew

My Italian friends are going to be proud of me, I've blogged two Italian recipes in one week! Vignole is not something I would normally make without at least a recommendation. It's not that I don't like vegetables but I don't crave them like I do pasta or a crunchy apple! But when I read the Vignole recipe, it just sounded so good to me, especially with the touch of fresh mint! Vignole can be served as a vegetable stew by adding chicken stock or vegetable stock for a vegetarian version. And it can be made sans the stock altogether and served over pasta.

The recipe does call for Prosciutto but I don't care for Prosciutto, but I could use some leftover Easter Ham that I had frozen. I also substituted Green Onion for Leeks which I always do and added a little White Wine. And the recipe called for a "small bunch of mint" but just how much is a small bunch of mint? So minced up about 1/3 c. and it worked out well, but next time I would add a little bit more mint. And I do think that Garbanzo Beans would be a great substitute for the Fava Beans.

All in all the Vignole was absolutely delicious! And serving it with some freshly made Italian Bread made the best dinner! I definitely will be making Vignole again and again and again.

Vignole

4 small artichokes
1 c. podded fresh Fava Beans, about 3/4 lb of fresh Fava Beans
3/4 lb fresh Spinach, cleaned and stemmed
2 TBL Extra Virgin Olive Oil
6-7 Green Onions, chopped
1/2 c white wine
2-3 c Chicken Stock
1 c podded fresh Peas, close to a lb of fresh Peas
4 thick slices of prosciutto (I used about 1 c diced leftover Easter Ham)
1/3 c. minced fresh Mint
1/2 c. minced Parsley
Freshly Ground Black Pepper to taste

Fill a sauce pan with cool, salted water. Add the whole Artichokes and bring to a boil. Cook for about 10 minutes or until tender and drain. Allow to cool, then peel back the outer leaves and discard. Remove the choke with a knife and cut the Artichoke heart into quarters. Set aside.

Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion very gently for about 10 minutes until soft. Add the Chicken Stock, Ham, Peas and Beans and bring back to the simmer. Add the wine and Spinach and simmer until wilted about 5 minutes. Add the minced Parsley and Mint.

Serve with some freshly baked Italian Bread. Enjoy!

February 8, 2010

Kung Pao Chicken

I think Oriental Recipes have to be one of the best choices for dinner when you've not had the best day and need something quick, delicious and colorful! And it seems as if you can substitute the heck out of the recipe and it always tastes great!

Mr. Tastebuds and I have completely different tastes in food. He craves vegetables of any kind and they are a must at every meal. Although I like vegetables, I could easily do without but lately I've been craving chicken and could easily eat chicken five times a week. So to satisfy both of our current cravings I decided to make King Pao Chicken, something I've never made before. I do have to be careful with some recipes due to the carbohydrates. The photos are actually my portion being I can eat just about anything. Mr. Tastbuds portion was served with 1/2 c. brown rice because it has a lower glycemic index of 55 when compared to white rice at 70.

Kung Pao Chicken
Recipe adapted from For Your Diabetes Life

Makes 4 servings
Per Serving: Calories 257.6; Carb 11.3; Saturated Fat .9; Total Fat 8.2

1 TBL canola oil , divided
4 c fresh broccoli florets (I used 3 c broccoli)
1 TBL fresh ginger root , grated (divided)
2 TBL water
1/2 tsp hot red pepper flakes
1 lb boneless skinless chicken breasts , cut into 1/4-inch strips
1/2 c fat free reduced sodium chicken broth
2 TBL hoisin sauce
2 TBL rice vinegar
2 TBL low sodium soy sauce
1 tsp cornstarch
4 garlic cloves , minced
2 TBL Nuts, peanuts, salted , coarsely chopped (I used 4 TBL peanuts)

My additions:
1/2 c. chopped fresh red sweet pepper
1/2 c. green onion, chopped

1. Pour 1 teaspoon of oil in a large frying pan; heat over medium-high heat. Sauté broccoli and 2 teaspoons ginger in oil for 1 minute. Pour in water and place lid on pan. Cook another 2 minutes. Take broccoli out of pan and reserve in a warm place.

2. Pour 2 teaspoons of oil in the same pan and heat. Add 1 teaspoon ginger, red pepper, and chicken to pan and cook for 4 minutes or until chicken is fully cooked, stir occasionally.

3. Whisk together broth, hoisin sauce, wine vinegar, soy sauce, cornstarch, and garlic. Pour mixture over chicken in the pan and cook, stirring until sauce thickens. Spoon broccoli back into pan and warm through. When ready to serve, top with peanuts.

I'm now starting my sixth week of the Ten in 10 Challenge and so far I've averaged working out three times a week! And I'm doing pretty well with my weight training too, although last week I missed a few days due to problems with my shoulder.

All Rights Reserved 2008-10 © BigBlackDog

January 29, 2010

Chicken Breasts with Garlic and Balsamic Vinegar

Do you ever have those weeks where nothing sounds good? And you don't feel like cooking?

A few weeks ago I was at a loss as to what to make for dinner. I really did not have a taste for anything special and did not feel like trying anything new. It was so cold outside and I thought maybe I would make some Macaroni and Cheese or a pasta dish but I just did not want to mess with making a sauce! So I delved into my files and found a recipe I'd made two years ago and although we loved it I had completely forgotten all about it!

I've tried this recipe with basil but it's really best exactly how it's written with fresh Thyme and Bay Leaf. And I add either Almond, Pecan or Walnut meal to the breading and it makes the sautéed chicken so much better!

Chicken Breasts with Garlic & Balsamic Vinegar
Recipe adapted from "Cuisine Rapide" by Pierre Franey

4 skinless boneless chicken breast halves (about 1 1/4 lbs)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 lb small to medium mushrooms
2 TBL flour
2 TBL olive oil
6 cloves garlic, peeled
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/2 tsp minced fresh thyme or 1/4 tsp dry
1 tsp butter

My addition: 1/2 c. Almond, Pecan or Walnut meal

1. Sprinkle chicken breasts with salt and pepper

2. Season flour with salt and pepper and dredge the chicken breasts in the mixture. Shake off excess. I add about 1/2 c. Almond, Pecan or Walnut meal to the flour mix.

3. Heat oil in a heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about 3 minutes. Add the garlic cloves.

4. Turn the chicken pieces and scatter the mushrooms over them. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar, broth, bay leaf, and thyme.

5. Cover tightly and cook over medium-low heat for 10 minutes. Turn pieces occasionally.

6. Transfer the chicken to a warm serving platter and cover with foil. Cook the sauce with the mushrooms, uncovered, over medium-high heat for 7 minutes. Swirl in the butter.

7. Discard the bay leaf. Pour the mushrooms and sauce over the chicken and serve.

January 25, 2010

Angelo's Coney Island Hot Dog

Whenever I see a restaurant famous for hot dogs I always think of Angelo's Coney Island in Flint, MI. I lived in Flint for the better part of 12 years and ate at Angelo's many times. It was just a five minute drive from the University of Michigan campus and I could get a quick, tasty lunch for under $3. But even at 20 years old, Angelo's Coney Dog with the secret chili sauce, sent my digestive system into overdrive! I usually ordered a Burger Deluxe with Olives which is actually a Kewpee Burger, now known as Halo Burger, but that's a whole 'nother burger joint in Flint.

This week for HBinFive we are making Hot Dog Buns and I thought it would be fun to introduce Angelo to Mr. Tastebuds...you know a little bit of my past meeting my present, just see how the two of them would get along.

I knew I had a recipe for Angelo's Secret Chili Sauce and found it, buried deep in my handwritten 3by5" recipe file. I used Best's Kosher Hot Dogs, boiled, on a homemade Soft Whole Wheat Sandwich Bread Bun, loaded with Chili Sauce, diced onion and yellow mustard. Mr. Tastebuds managed to eat three Coney Island Dogs, so I think Mr. Tastebuds and Angelo are getting along just fine!

When I made my hot dog buns I manipulated the dough to form a torpedo, baguette or batard shape and they baked up perfectly! The technique is wonderfully demonstrated in the below video:

But I can tell you that this recipe is not Angelo's Coney Island Sauce. Although the Coney Sauce is delicious and actually I liked it better then the original recipe, it is not even close to the real thing, but don't tell Mr. Tastebuds!

Angelo's Coney Island Sauce
Recipe adapted from "not a clue"

1 Tbs Butter
2 med onions (ground)
4 garlic cloves, minced
1 tsp salt
2&1/2 tsp chili powder
1 Tbs prepared mustard
1&1/2 lbs lean ground beef
1 6oz can of tomato paste
3 oz water
4 hot dogs (ground)

1. Grind up the hot dogs in your food processor.

2. Melt butter in large, heavy fry pan.

3. Add onions, garlic and saute for a minute.

4. Add ground beef, making sure to break it up as finely as possible, lightly fry until all pink is gone.

5. Add ground hot dogs, mustard, chili powder, salt, tomato paste and water. Simmer for about 10 minutes or until all water evaporates.

January 4, 2010

Parmesan Chicken **HE cooks!

It's not unusual for Mr. Tastebuds to cook in fact he was cooking almost every night for about the first 10 years we were married. I was working in a law firm at the time and put in many late night hours especially when I had an attorney in court. There was just no time nor energy to cook. His meals are simple, yet delicious and he did surprise me once in a while with an excellent sauce!

Sometime last summer I was not feeling well and took a late afternoon nap. Much to my surprise I slept for a good 4 hours and when I woke up Mr. Tastebuds was in the kitchen making dinner. When I asked him what the was making, he said "Parmesan Chicken, from a recipe I saw on TV." Mr. Tastebuds watches all the Saturday cooking shows, secretly I think he has a crush on Julia! And he sort of mentally files the recipe, never writing anything down. I wish my mind worked like his but I need at least a few notes not because I don't know how to cook on the fly but because there's no way I could ever remember!

Mr. Tastebud's Parmesan Chicken was just delicious and so simple, I've made it several times since. And it's definitely a recipe for my Call-it-Dinner category!

Parmesan Chicken
Recipe adapted from my husband, Mr. Tastebuds

2 Chicken Breasts, deboned and skinless
3/4 c. Parmesan Cheese, finely grated
3/4 c. Parmesan Cheese, coarsely grated
1 Egg, slightly whipped
1-2 TBL Canola Oil

Place the chicken breasts in a large ziplock bag and pound to about 1/2" thick, careful to not rupture the meat.

In a heavy-bottomed skillet heat the oil.

Bread each chicken breast in the finely grated Parmesan. Then dip each breast in the whipped egg. Then bread each breast in the coarsely grated Parmesan.

Place the breaded chicken beasts in the hot oil and saute to a golden brown on each side. Chicken is done cooking when the juices run clear when pierced with a skewer.

December 17, 2009

A Tale of Two Salmon

Last week I was tweeting with Rebecca of Chow and Chatter and it did not take us long to begin discussing our recent menus. And come to find out both of us had just made Marinated Salmon but with two totally different recipes. We thought it would be fun to swap Salmon pictures and link to each others blogs....Sort of like a game of tag but with fish!

Rebecca's Harissa Marinated Salmon with CousCous is her own original recipe and consisted of Salmon marinated in a fabulously spicy, tomato-based Harissa Sauce and wonderfully served over CousCous! And doesn't it look delicious! I know Mr. Tastebuds would just be in 7th Heaven if I served him this!

On the other hand my Salmon was a much quieter dish, still marinated but in Sake, Soy, Ginger, Garlic and Marin. It was so delicious and definitely a keeper recipe and one I will make again and again! I served the Soy-Lacquered Salmon with Mushrooms that had been sauteed in butter with about 1 tsp of fresh minced Thyme. I just loved the Mushrooms with Thyme!

Pan-Roasted Soy-Lacquered Salmon
Recipe adapted from Tyler Florence

1/2 cup sake
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon light miso
1 head garlic, halved
1 (1-inch) piece fresh ginger, peeled, halved, and smashed
4 sprigs fresh cilantro
4 (6 to 8-ounce) salmon fillets, skin on
3 tablespoons peanut oil
Cilantro leaves, for garnish
Lime wedges, for garnish

In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.

Heat the oven to 400 degrees F.

Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

November 27, 2009

Antlers Wild Rice Soup - The Best Recipe for Turkey Leftovers!

Trying to use all the leftovers from your most anticipated Thanksgiving Feast can be daunting. I know every time I open up the refrigerator and see nothing but small Tupperware like containers, all packed to the brim with salads, mashed potatoes, vegetables and turkey, I think "what am I going to do with it all".

Antlers Wild Rice Soup is my favorite recipe for leftover turkey! Actually I look forward to the Antlers Soup more so then the Roasted Turkey! I have no idea how the name Antlers worked it way into this recipe but I can only imagine my deer-hunting uncles at our cottage in MI mixing up a batch of this soup and dubbing it Antlers Soup to honor Opening Day of Deer Hunting season!

I've tweaked this recipe over the years and now always add garlic and thyme. But I have to honest be...this is probably one of the best soups I've ever tasted and with a side of freshly made bread it's one of my Call-It-Dinner meals!

Antlers Wild Rice Soup
Recipe adapted from my friend Marigene

1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
1 cup chopped carrot
1/2 c chopped celery
1/2 c chopped green onion, including tops
2 c sliced fresh mushrooms
2 TBL butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream (I used half and half)
2 cups chopped cooked chicken (I used turkey)
2 cloves of garlic, minced (I used Martin's Heirloom Garlic)
2 tsp fresh Thyme

1. In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery and onion.

2. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

3. In medium saucepan, melt butter, stir in flour, salt and pepper. Add the remaining 1 can of broth.

4. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly.

5. Stir in chicken or turkey, garlic and thyme and heat through.

October 28, 2009

Pork Chops with a Mustard Cider Cream Sauce

I do not know what has gotten into me but I can't seem to eat enough apples this year. I've been buying apples every few days and before I know it all the apples are gone! So when I found Nigella's recipe for Mustard Pork Chops and it had Apple Cider as an ingredient, I had to make it for this week's I heart Cooking Clubs! And I certainly was not disappointed, Mustard Pork Chops is an outstanding dish!

Although Nigella suggesting serving it with gnocchi I did not have any gnocchi on hand and I was too tired to make it. So I served the Mustard Pork Chops with roasted potatoes and it was delicious...but next time I'm making gnocchi.

I did infuse the oil with garlic by lightly sautéing whole garlic cloves in EVOO (Extra Virgin Olive Oil) until golden brown and then mashing the cloves and returning the mashed garlic to the pan. I also did not have any hard cider but found a wonderful Alcohol Substitution Chart which suggested using apple cider or juice. The Pork Chops and Sauce went together in minutes and I'm including this recipe in my "Call-it-Dinner" category for all my quick and delicious meals.

Mustard Pork Chops
Recipe adapted from Nigella Lawson

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Garlic Infused EVOO)
1/2 cup hard cider (I subbed Apple Cider)
1 tablespoon grain mustard
1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plate.

Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.

Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!

Recently I received two awards from some wonderful Blogger Buddies.

First from Kate of A Spoonful of Thyme honored me with the Kreativ Blogger Award. Thanks sweetie!

And Danielle of
Cooking for my Piece of Mind gave me the Over the Top award. Thanks so much!

All Rights Reserved 2008-9 © Big Black Dog

October 8, 2009

Rainy Day Chicken Soup

I decided to have some fun with a new cooking group I heart Cooking Clubs. Every month a different chef will be chosen with weekly themes and we, the members, cook. Sounds easy enough to me!

With featured Chef Nigella Lawson and the weekly theme of "One Pot Wonders" I could not quite decide what to make. I really don't like making anything in just one pot, sort of against the oath I took when I bought my Wolf Range. But then the weather took a drastic change from cool, gorgeous, sunny days to totally creepy, rainy and VERY windy which made my decision easy! And I made Chicken Soup and it was a perfect meal for a cold autumn day.

The recipe actually continues with Matzo Balls which I would have made if I'd had the time and Mr. Tastebuds would have been very impressed with Matzo Balls, believe if he knows his Matzo. But I had a rather busy day and my cupboard had no Matzo Meal. So I served the Chicken Soup with my Homemade Breadsticks and it was delicious.

Chicken Soup
Recipe adapted from Nigella Lawson

2 small or 1 large boiling or roasting chicken
1 unpeeled onion, halved (I used chopped green onions)
1 rib celery
2 carrots, peeled and chunked
A few stalks parsley
A few peppercorns
2 bay leaves
1 tablespoon salt

Put all the ingredients in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.

Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley.

Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.

Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!

August 6, 2009

TFF- Steamed Mussels

I made Tyler's Creamed Garlicky Mussels last week and they were so delicious that I decided to try Tyler's Steamed Mussels this week!

The Creamy Garlicky Mussels and Streamed Mussels are very similar but the Steamed Mussels recipe does have fresh tomatoes and hot pepper flakes added to the sauce. And while contemplating this recipe I found another wonderful product, Hot Pepper Paste, and it's in a tube! I am thrilled with this product! I don't use much heat in my dishes but I do add a touch of hot pepper once in a while so the ease of the paste being in a tube is wonderful. Again, just squeeze out the desired amount, recap and store in the refrigerator until you need it again.

I enjoyed this meal but Mr. Tastebuds loved it! In fact he said several times that he liked this version over the Creamy Garlicky Mussels. But, I like the Creamy Garlicky Mussels. So the next time I make this dish I will just make the sauce and divide it and add the tomatoes and hot pepper to his half!

Notice how the kernels on the ear of corn are two different shades of yellow, light and dark? In Michigan we called this variety of corn Sugar and Gold. It really is the best corn ever and whenever I find it I always buy enough for dinner that night. I really should go back to the market and buy a few dozen ears and freeze it for this winter. There's really nothing better then a fresh-frozen ear of corn when there's two foot of snow on the ground!

Steamed Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.

By the way our tomatoes are slowly starting to come in! YES...YES...YES!

July 31, 2009

TFF - Creamy Garlicky Mussels

This week my market had Mussels on sale and since I've been craving shellfish I picked up 2 lbs. I thought 2 lbs would be plenty for the two of us. I was wrong.

The recipe suggests serving the Mussels with a crusty French Garlic Bread. We have a wonderful French Bakery right in town and so this morning I picked up a loaf of freshly baked bread. I cut the loaf into thirds thinking that 1-10" piece of garlic bread would be enough. I was wrong.

Tyler's Creamy Garlicky Mussels was fantastic!! Oh how I wish I had bought 4 lbs of mussels and made an entire loaf of broiled Garlic French Bread. While making the dish it smelled so fabulous, my mouth was watering and this does not happen to me very often! Tyler's recipe for Steamed Mussels is very similar and I think I might make that next week!

I made the recipe as written but I did add about 10-12 large fresh minced basil leaves and 2 TBL of minced fresh Tarragon. And this recipe was so easy and took less then 10 minutes to prepare so I am putting it in my "Call-it-Dinner" category!

Creamy Garlicky Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 cup dry white wine
1/2 cup low-sodium chicken broth

Optional:
10-12 fresh, minced basil leaves
1 TBL minced tarragon

Serving suggestion: crusty French bread

Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.

In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open.

Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning.

Divide the remaining mussels among the serving bowls and spoon over the sauce. Serve with plenty of crusty French garlic bread to dip in the sauce.

Garlic Bread

1 small loaf of crusty French bread
4 TBL soft butter
2 cloves of garlic, minced.

Cut the bread in half, horizontally. In a small bowl mix the butter and garlic. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and pop under the broiler for 2-3 minutes. Watch this carefully as it will burn quickly.

Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.

June 8, 2009

Casatiello and a Nest

From Italian Baking Secrets; This spicy bread flicked with chunks of salami and freshly ground pepper, was usually made for Easter in the countryside of Naples, but it is now eaten year-round except during the steamy months of summer. The traditional Casatiello was a peppery rustic bread, shaped like a large doughnut and with eggs still in the shell held in place on top with two crossed hands of dough.

Do you remember Home Economics? When I was in Middle School we had to take Home Economics and I hated it. My Mom sewed everything I wore so sewing was nothing new for me. And knitting, well I made my first sweater when I was 10 years old, so really did not need any help in that department either. And as for cooking, it was better then sewing but not by much. The very first thing I ever made in Home Economics was Eggs in a Nest and I specifically remember this dish because it was about the only thing we made that year that I liked.

The Casateillo Bread was an easy bread to make and I loaded it with salami and Provolone cheese, at least a cup of each. The bread baked beautifully but I thought it would be a real powerhouse of flavor and it was rather subtle. But as soon as I tasted it, I thought of that long ago, silly Home Economics class and Eggs in a Nest. It's always so funny how flavors stir memories and the memories are so crystal clear.

Eggs in a Nest
Recipe from my memories of a long ago Home Economics Class

1 whole piece of soft bread
1 egg
1 TBL EVOO
1 tsp butter
salt and freshly ground black pepper

Cut a circle out of the middle of a piece of bread, careful to leave at least 1/2" border. I used a 2" cookie cutter to cut the hole.

Heat EVOO in a fry pan over medium heat. Add the butter. When the butter is melted, place the piece of bread in the pan. Crack an egg into a small bowl and gently slide the egg into the hole of the bread. When the white is semi cooked, flip the bread over to grill the other side. Salt and pepper. DELICIOUS!

The following video is from the movie Moonstruck. It is the breakfast scene with Cher and Olympia Dukakis. Olympia Dukakis is making Eggs in a Nest.

Google Books has the entire book, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread", by Peter Reinhart, scanned and you can find the recipe on Page 128 by clicking here.

All Rights Reserved 2008-9 © Big Black Dog

May 27, 2009

Anadama, Artos, Bagels, Meatballs and Mini Pizzas **Whew

I joined a new weekly bread baking group, Bread Baker's Apprentice(BBA). And we will be baking from the book. "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart. It is a beautiful book with wonderful diagrams and step-by-step photos.

Google Books has the entire book scanned and you can find the recipes by clicking here.

Our first bread was Anadama Bread, an old New England yeast bread recipe, made with molasses and cornmeal. I made one single loaf and 12 hamburger buns. It was a very tender and delicious bread and although it did have molasses in it, I would not classify this as a sweet bread at all. Recipe is located on Pgs 108-110.

This is a Meatball Sandwich made with one of my Anadama Bread Buns.

Our next bread was Artos: Greek Celebration Bread which is a large, gorgeous bread. Although my family is not fond of breads with dried fruit and nuts, the bread was so beautiful I was looking forward to making it. Unfortunately, dealing with bread proofing and my own personal schedule sometimes does not work out. I had to let the bread dough ferment just a little too long and the crust has yeasty bubbles on the surface. But it still is a good looking loaf of bread and I had fun making and decorating it. Again the recipe can be found at Google Books Pgs 111-113.

Our third bread is Bagels. I've made bagels before and in fact used this same recipe and they turned out perfect. Please click here to see my first batch of bagels and the recipe including my changes. Making bagels is a two-day process, including making the sponge the night before and then finishing the bagels the following day.

But the next day the outside temperature was, unexpectedly, in the 90's, and my bagels rise was much to fast and they were very large. I mean gigantic, enormous suckers. Like 6" across and almost impossible-to-handle huge. They did not turn out pretty but tasted great. Next time if it is hot outside I will either put the bread in the basement for the final rise or stash them in the refrigerator.

But all was not lost, for dinner that night I made mini pizzas with over-sized bagels. Just cut a bagel in half, layer sliced fresh tomatoes, grated mozzarella cheese, minced garlic, 3-4 fresh whole basil leaves and top with pepperoni. I popped them under the broiler for a minute or so and viola...DINNER is served. Most definitely a meal for my Call-it-Dinner category. The mini pizzas were so good. Next time I make bagels I think I might purposely make some extra large bagels for mini pizzas! The Bagel Recipe can be found on Pgs 115-122

Here's the layered mini pizzas before broiling.

Hot out of the broiler and looking delicious. Gosh they were so good!!!

Devils Workshop

http://www.bigblackdogs.net

Big Black Dog