Mussels with Fennel, Garlic, and White Wine Sauce

One of our first dates was at Stella in Boston and we had a delicious dish of mussels in a spicy, creamy sauce. That was my first experience with mussels and I was hooked! Initially, I was a little turned off by the orangey color and "new" texture of mussels, being so used to clams, but I was converted at Stella. Since then, I have seen mussel dishes similar to this one at all types of restaurants, but it is so easy to make at home. These mussels are a delicious, healthy meal - and very filling. Definitely invest in some good, crusty bread to soak up all of the extra liquid from the bottom of the bowl. Enjoy!

Mussels with Fennel, Garlic, and White Wine Sauce

yield: 2 servings

Ingredients
1 pound fresh mussels (I get ones harvested from Maine at Whole Foods around here)
1 tbsp. olive oil or butter
1/2 small bulb fennel, cored and thinly sliced
1/2 small onion, diced
4 cloves garlic, minced
1/8 tsp. red pepper flakes, or to taste
1 cup white wine, such as pinot grigio
Crusty bread, lightly toasted, for serving

Directions:
Scrub and de-beard the mussels (look for beards poking out of the shells and pull them out). In a large pot, heat the oil or butter over medium heat. Add the fennel and onion and cook until the fennel is crisp-tender, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Add the wine and bring to a boil. Boil the mixture for approximately 5-7 minutes, or until it has reduced by half. Add in the mussels and cover the pot. The mussels will start to open after a couple of minutes - I find it helpful to shake the pot or give a big stir to help distribute the broth and also to help some of the mussels have more room to open. Once open, allow the mussels to cook for approximately 2 minutes, then remove to a serving bowl. Once all mussels have been removed, pour the cooking liquid over the mussels and serve with crusty bread on the side (discard any mussels that refuse to open after a few minutes - they don't want to be eaten, and trust me, you don't want to eat them either!). Yum! :o)

Breakfast Frittata

This past weekend we were very lucky to host the Fabbris for a fun-football-filled weekend (and other revelry). To help us prepare for tailgating, I wanted to make something simple for breakfast that was also satisfying... this frittata was the perfect thing. I wish I had a picture to add to this post, but once the frittata hit the table it was devoured pretty quickly! I had never actually made a frittata before, but I seemed to come up with an effective strategey that involves both stovetop and broiler cooking methods. The eggs didn't dry out, and the fillings were awesome! This is an easy go-to breakfast for any weekend morning, and it's delicious and hearty as well! Enjoy :o)

Breakfast Frittata

Serves 4-6

Ingredients

6 large eggs

2 tbsp milk or cream

1/2 tsp salt

1/2 tsp. black pepper

2 strips bacon

1 link chicken or pork sausage, chopped into bite sized pieces (I'm into Al Fresco brand)

1/3 cup chopped onion

2 cloves garlic, minced

1 cup arugula leaves, coarsely chopped

1/4 cup shredded mozzarella cheese

3 tbsp. blue cheese

You will need a large, non-stick, oven proof skillet for this frittata. Preheat the broiler.

Whisk together the eggs, milk, salt, and pepper in a medium bowl. In the large skilled, cook the bacon until crispy. Remove from pan and wipe out excess grease. Add the sausage and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 2 minutes longer. Add the arugula and blue cheese. Pour over the egg mixture and make sure everything is covered. Sprinkle the mozzarella on top of the eggs. Cook over medium low heat for about 4 minutes or until the edges are firm but the middle of the frittata is still loose. Transfer the frittata to the oven and broil for about 3-4 minutes or until the eggs are set and the frittata is cooked through. Remove from the oven and slide onto a plate. Cut into wedges and serve! Yum!

The best part about this recipe is that you can use whatever fillings you like - keep it vegetarian, add extra meat or cheese, or experiment with some new combos. The method remains the same.

Croque Monsieur

Oh. Em. Gee. If you like grilled cheese, you will LOVE these sandwiches! Croque monsieur is basically a glorified French version of a kicked-up grilled ham and cheese sandwich. Layers of Gruyere cheese, ham, and decadent bechamel sauce get toasted together in a scrumptious, hand-held delight of a sandwich. (Can you tell how excited I am about this recipe?!). I first discovered "croque" at a restaurant called Aquitaine in the South End of Boston - they have a legendary brunch, and I found that each time we went (it was right around the corner from our old apartment, so we went every month) I never strayed from my good old croque with a side of watercress salad and a mimosa. Sometimes I got more adventurous and got the "croque duck", which I am sure had a much fancier name on the menu. Instead of ham, they used duck confit in the original sandwich... delightful! Is this sandwich diet friendly? No. Is it amazingly delicious? Yes! Hey, we all need to splurge every once in a while... or maybe once a year. Trust me, it's worth it. Enjoy! :o)

Croque Monsieur

Yield: 4 sandwiches

Ingredients

2 tbsp. butter

3 tbsp. flour

2 c. hot milk

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Pinch nutmeg

12 oz. Gruyere, grated (about 5 cups)

1/2 c. freshly grated Parmesan

8 slices of good, rustic, crusty white bread

Dijon Mustard 

1/2 lb. thinly sliced black forest ham (from the Deli counter)

Directions

Preheat the oven to 400 degrees F.

In a small saucepan over low heat, melt the butter. Add the flour and whisk together for 2 minutes. Slowly whisk in the hot milk and stir constantly until the sauce is thickened, about 4-5 minutes (should coat the back of a spoon). Remove the pot from the heat and add the salt, pepper, nutmeg, 1/2 cup of gruyere, and all of the Parmesan. Set aside for later. 

Toast the bread - put on a baking sheet and bake for 5 minutes, turn, then bake for about 2 minutes more or until lightly toasted.

Spread a thin layer of Dijon on one side of half of the bread slices. Layer a quarter of the ham on each slice, sprinkle with half of the remaining gruyere, and top with a plain slices of bread. Arrange the sandwiches on a baking sheet and smother the sandwiches with the cheese sauce. Sprinkle with the remaining gruyere. Bake the sandwiches for 5 minutes. Turn ont he broiler and broil for 3-5 minutes or until the tops of the sandwiches are golden brown and bubbly. Cut each sandwich in half and serve warm. Yum! 

Adapted from Ina Garten

Oh-So-Easy Candied Nuts

This isn't even a recipe... it's more of a technique. I've had some pretty crazy salty/sweet cravings lately, so I decided to make some candied nuts. This delicious snack takes only minutes to make, and the result is walnuts covered in a salty, sweet and sticky coating. These are perfect as snack-on-the-go in a lunchbox or for anytime you need a little treat! Enjoy!

Oh-So-Easy Candied Nuts

Makes 2 cups

Ingredients

2 cups walnut halves, pecans, or other nut of your choice

1/3 cup maple syrup or agave nectar

1/4 tsp. kosher salt

In a large skillet over medium heat, add the nuts, syrup, and salt. Cook, stirring, until the syrup is thickened and caramelized.  Spread out the candied nuts on a parchment-lined baking sheet and allow to cool. Yum!

Homemade Marshmallows

Yep, I went there. I made homemade marshmallows. Our class was hosting a bake sale for an upcoming field trip and I thought it was a great opportunity to try these out - they were a hit! I am not a huge fan of storebought marshmallows (they are so powdery and plastic-y tasting) but these were soooo fluffy and delicious. My mind is spinning with ideas for the marshmallow batter - fluff and PB sandwiches, moonpies, mini marshmallows, Rice Krispies treats... oh man. I kept these simple with toasted coconut, but you could certainly just make them plain instead. If you have a stand mixer, you have to try these... yum!

Homemade Marshmallows

Makes 1  13"x9" pan

Ingredients

2 cups toasted coconut (toast in a dry pan until golden)

1 cup cold water (divided)

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 tablespoon vanilla extract

Confectioners' sugar, for dusting

Directions

In the bowl of a stand mixer, combine the gelatin and 1/2 cup cold water.  Allow to sit while you make the syrup.

Prepare a 13x9 baking dish by spraying with no-stick spray and then sprinkling with 1 cup of the toasted coconut. *

In a small saucepan, heat the remaining 1/2 cup water, sugar, salt, and corn syrup over medium heat. Bring to a simmer, then raise the heat to medium high and cook until a candy thermometer reads 240 degrees F.

With the whisk attachment on, slowly (and carefully) pour the hot syrup into the gelatin on low speed. Increase the speed to high and whip for 15 minutes. Add the vanilla and whip to combine. 

Pour the marshmallow mix in the prepared pan. Using wet fingers, smooth the top of the marshmallow and then sprinkle with the remaining coconut. Allow to sit uncovered overnight to set.

The next day, cut the marshmallows into one inch squares and dust the sticky edges with confectioner's sugar. Enjoy!

* If you want plain marshmallows, mix 1/4 cup confectioner's sugar with 1/4 cornstarch. Spray the bottom of a 13x9 pan with no-stick spray and sprinkle with a layer of the cornstarch/sugar mix. Proceed with the remaining steps, omitting the coconut.

Adapted from Ina Garten and Alton Brown

Chicken Parmesan Burgers

Chicken Parmesan Burgers... yum! I read about this idea online but had a tough time finding a recipe that was easy and had enough flavor for me, so I just made up my own version! I took the best parts of chicken parmesan and the best parts of a delicious burger and smooshed them together into one glorious concoction. The best part about this burger? You get the flavor of chicken parm without the deep frying, so they are (almost) guilt free. I hope you enjoy these :o)

Chicken Parmesan Burgers

Makes 4 burgers

Ingredients

2 tbsp. olive oil

1/4 cup chopped onion

2 garlic cloves, minced

2 tbsp. fresh parsley, minced

3 tbsp. fresh basil, chopped (divided)

1 tsp. kosher salt

1/2 tsp. black pepper

pinch cayenne pepper

1 lb ground chicken

1 egg

1/2 - 1 cup breadcrumbs

4 slices provolone cheese

4 ciabatta rolls

1/2 cup marinara sauce, heated

Melt 1 tbsp. of the olive oil in a medium skillet. Add the onion and sautee over medium heat until softened, about 4 minutes. Add the garlic and sautee 2 minutes longer. Stir in the parsley, 1 tbsp of the basil, cayenne, salt, and pepper. Remove from the heat.

In a large bowl, mix the chicken, egg, 1/2 cup of breadcrumbs, and onion mixture with your hands until well combined. If the mixture is too wet, add more breadcrumbs until the mixture stays together enough to form patties. Split the mixture into four equal parts and form each one into a patty 1 inch thick. Put on a plate in the fridge for 30 minutes for the flavors to meld.

To cook: Preheat the oven to 400 degrees.  Heat the remaining oil on a grill pan or large skillet over medium high heat. Cook the burgers until golden brown on each side, approximately 4-5 minutes and then transfer to a cookie sheet. Finish cooking the burgers in the oven until they are cooked through and juices run clear. When the burgers are nearly done, distribute the remaining basil over each burger, then top with a slice of provolone and place under the broiler for 2 minutes or until the cheese is melted.

To assemble you can either spread the marinara on the rolls, or use it as a dipping sauce on the side. Either way works great! Yum! :o)

Fish in Parchment

Growing up, we frequently had fish in foil or parchment paper that was cooked in the oven or on the grill. In the little packets were the fish of the day, zucchini, onions, lemon, and anything else we had on hand. Recently I decided to play around with the flavors more to suit our cravings and this version was a huge success (says Andy!). This particular combination is Asian-inspired, but you can put almost anything in the packets with the fish and follow the same technique. The two major perks to this dish are 1) just throw away the paper for easy clean up and 2) it is a complete dish with protein, sides, and sauce all in one convenient packet! Have fun with it and experiment... enjoy :o)

Fish in Parchment

Makes 2 entree servings

Ingredients

1/2 - 3/4 lb. white, mild fish such as cod, hake, haddock, flounder, etc

1 cup green beans, ends trimmed and beans cut in half

1 cup sliced shiitake mushrooms, stems removed

1 small red potato, sliced thin

1 small shallot, peeled and sliced into thin rings

1 clove garlic, sliced paper thin

Sauce

1 tbsp. tamari or soy sauce

1 tbsp. hoisin

1 tbsp. oyster sauce

1 tbsp. agave or honey

1 tsp. rice vinegar

1/2 tsp. toasted sesame oil

5 drops sriracha sauce

Materials: 2 pieces of parchment paper or aluminum foil, about 18 inches long.

Directions

Preheat the oven to 425 degrees. Stir all sauce ingredients together and set aside. 

Assemble the packets: lay out both pieces of foil or parchment side by side on a flat surface. Layer half of the potatoes, shallot, garlic, beans, mushrooms and fish in the center of each paper. 

 Spoon half of the sauce over each packet.

Fold the packets by pulling up the long sides to each other and rolling down to the top of the fish, then tightly roll/pinch each side towards the fish as well to make a sealed packet. Make sure the packet is sealed well so the fish steams (staple shut if necessary).

 Put the packets on a baking sheet and bake in the preheated oven for 10-20 minutes (10 minutes for thin fish like flounder, 20 minutes for 1+ inch thick fish like cod or hake - adjust the cook time depending on the thickness of the fish you are using). You can also cook them on the grill, but I would recommend using only foil, and I think cooking time would vary by the grill, but it should work just fine.

Allow the packets to cool enough to handle, then rip them open and pour the whole packet out into a shallow or bowl - you will have more liquid than you started with so make sure your plate/bowl is deep enough. Yum! :o)