Mussels on Polenta

I managed to find freshly harvested mussels for this simple preparation, still smelling like the ocean … fabulous! It only took about 15 minutes from stove to table and well worth it. Serve with a simple potato-tomato salad with a mustard vinaigrette, some warm artisan bread to sop up the sauce, and a hearty syrah. Serves 4.

Recipe

4 lbs. mussels, washed and debearded if necessary
1-1/4 c. fruity dry white wine
2 T. olive oil
1/2 c. chopped shallots
2-1/2 c. diced (1/2") mushrooms (about 6 ounces)
2 T. all-purpose flour
salt to taste (if needed)
3/4 tsp. freshly ground black pepper
1/2 c. heavy cream
1/3 c. fresh chives, minced

FOR THE POLENTA:
4 c. water
1/2 tsp. salt
1 c. instant polenta

Combine the mussels and white wine in a large saucepan or dutch oven, cover and place over high heat. Cook for about 5 minutes, stirring the mussels with a large spoon once or twice, until the mussels all open. Don't overcook. Put a large colander in a bowl and empty the mussels into it so that the bowl underneath collects all the liquid (you should have about 2 cups of mussel cooking liquid). Remove the half shell from each mussel and discard. Put the mussels in the half shells aside while you make the sauce.

Heat the oil in a large saucepan over medium-high heat. Add the shallots and mushrooms and cook for 3-4 minutes. Sprinkle the flour on top and mix it in well, and cook for another 30 seconds. Add the reserved 2 cups of mussel liquid, pouring in carefully in case there is a bit of dirt or sediment left at the bottom; bring to a boil, stirring occasionally with a whisk until the mixture thickens, about 3-5 minutes. Taste and add the salt (if needed) and pepper, then add the cream and bring to a boil. Put the mussels into the sauce and stir to incorporate, bring to a boil, and simmer for one minute. Take off the heat.

FOR THE POLENTA: Bring the water and salt to a boil in a medium saucepan. Sprinkle the polenta into the water, stirring vigorously with a whisk. Cook, stirring often, for about 3 minutes over medium heat until thickened. If it sits for a bit and gets too thick again, just thin with 1/4 c. of water.

TO SERVE: Put some of the polenta in the bottom of four wide bowls, add a few big spoonfuls of the mussels in the center and drizzle some of the liquid all around. Sprinkle with chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Pappardelle with Cod Cakes in Tomato Sauce

Another exceptional recipe from Chef Yotam Ottolenghi. Each bite reveals a different, subtle spice and surprising flavor. His combination of ingredients and technique yields a superb meal every time. No need to use an expensive Sable Cod - use a less expensive true cod or Lingcod since it will be ground in the food processor. Measuring out all of your ingredients and getting them ready before you start to cook makes the process easy. I used two pans to prepare this dish: one high-sided fry pan for the onions and tomato sauce, and one large non-stick fry pan for the cod cakes. Serves 6.

Recipe

1/2 c. olive oil
2 onions, peeled and chopped in large chunks
3 garlic cloves, peeled and crushed
1" piece of fresh ginger, peeled and finely chopped
2 tsp. paprika
1 tsp. ground coriander
1-1/2 tsp. ground cinnamon
3/4 tsp. ground turmeric
1-1/2 lbs. cod, skinless and boneless, roughly chopped into 2" chunks
Breadcrumbs - 3 slices white bread, crusts removed, blitzed in food processor to make crumbs
1 egg, beaten
Preserved lemon using the skin of 1 small lemon, finely chopped
2 T. parsley leaves, roughly chopped
2 T. mint leaves, roughly chopped
salt & freshly ground black pepper
2 T. harissa
1-1/2 cans chopped tomatoes
2-3/4 c. chicken stock
2 strips peeled lemon skin (use a vegetable peeler)
1 tsp. sugar
1-1/2 lbs. fresh pappardelle pasta

Using a food processor, make the bread crumbs. Remove to a bowl. Add the onions to the processor and pulse until finely chopped.

Heat 3 T. of the oil in a large frying pan on medium-high heat. Fry the onions for 10 minutes, stirring occasionally, until browned and soft. Add the garlic and cook for another minute. Transfer half of the onion mixture to a small bowl, then add the ginger and spices to the pan with the remaining onion and fry for a minute. Transfer to a large bowl and set aside to cool.

Put the chunked fish in the food processor and pulse a few times to roughly mince. Don't overwork it. Add to the large bowl with the onion and spices, then add the breadcrumbs, beaten egg, preserved lemon, 1/3 each of the parsley and mint, 3/4 tsp. salt and freshly ground black pepper. Using your hands, mix well and shape into 12 cakes about 2-1/2" wide by 3/4" thick. Heat 2 T. oil in a  large nonstick sauce pan on medium-high heat and fry for 3 minutes on each side until golden brown. You'll probably have to do this in two batches.

You can make the cod cakes ahead of time; after they're cooked place them on a plate or tray lined with parchment paper, cool, cover with plastic wrap and keep in the refrigerator until ready to serve, then heat them up for about 10 minutes in the tomato sauce.

Put the reserved onion/garlic mixture into the large (high sided) frying pan that you used to cook them in originally over medium-high heat. Add the harissa and fry for a minute, stirring continuously. Stir in the tomatoes, stock, lemon skin, sugar and 3/4 tsp. salt and bring to a gentle boil and cook for about 20 minutes, stirring occasionally, until the sauce has thickened slightly. Add the rest of the parsley and half of the remaining mint and stir. If serving later, cool the sauce and refrigerate.

When ready to serve, add the cod cakes to the pan with the sauce and cook for about 10 minutes. While the sauce and fish are heating, bring a large saucepan of salted water to a boil and cook the pasta according to package directions until al dente. Drain, return to the pan and mix in 1 T. olive oil. Divide the pasta between six bowls and spoon over some of the sauce and top with two cod cakes per person. Sprinkle with the remaining mint.

– Yotam Ottolenghi recipe in The Guardian

Stuffed Tomatoes

A hearty and satisfying meal for those not-too-ripe tomatoes. They're stuffed with mushrooms, zucchini, ground beef, sausage, onions, garlic, and parsley. Save the stem for decoration when serving. As there were three of us for dinner, I halved the following recipe with perfect results.

All stuffed and ready for the oven.

Recipe

6 large tomatoes, not too ripe
1-1/4 tsp. salt
2 T. olive oil
2 T. potato starch dissolved in 2 T. water
2 c. baby bella mushrooms, washed, cubed and coarsley chopped
2 c. zucchini (about 2 small ones), cubed and coarsely chopped
1/2 c. roughly chopped onion
2 garlic gloves, cut in thirds
1/2 c. chopped fresh parsley or minced chives, plus 2 T. for garnish
1 jalapeno pepper, chopped
1/2 tsp. freshly ground black pepper
8 oz. ground beef
8 oz. hot Italian sausage, casings removed

Preheat oven to 400-degrees.

Remove the stems of the tomatoes and reserve for decoration. Cut a 3/4" slice from the stem end of each tomato and using a metal measuring spoon, hollow out each tomato leaving a 1/2" to 3/4" thick shell. Put the slices of tomato and scooped out insides in a food processor. Add 1/2 tsp. of the salt, the olive oil, and the potato starch and process until smooth. Transfer mixture to a saucepan, bring to a boil, and cook, stirring occasionally, until it thickens, a few minutes. Strain through a food mill and set aside.

Put the mushrooms, zucchini, onion, garlic, parsley, and jalapeño in the food processor and pulse until chopped. In a large bowl add this mixture to the ground beef and sausage, add the remaining 3/4 tsp. salt and the pepper and mix well with your hands. Arrange the tomatoes, hollow side up, in a gratin dish and fill with the stuffing mix (about 1 cup per tomato). Put the stems on top for decoration. Pour the sauce around the tomatoes and bake for 1 hour.

Serve with some of the sauce drizzled over and around the tomato and sprinkle with 2 T. of chopped parsley or chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Oriental Chicken Cabbage Salad with Ramen Crunch

My friend Katie has been making this salad for years and it's one of my favorites. Fresh thinly sliced cabbage is combined with red pepper, green onion and cooked chicken breast, mixed with an Asian-inspired dressing using the ramen flavor packet. The ramen noodles are broken up and toasted in the oven with chopped almonds and sesame seeds for a flavorful crunch. Try it, I think you'll like it as much as I do! Simply omit the chicken for your vegan friends (and the Nissan brand Oriental Ramen is also vegan).

Recipe

1 package ramen noodles, reserve seasoning packet (I use Nissin brand Oriental ramen)
1/2 c. whole almonds, roughly chopped (or use slivered almonds)
2 T. sesame seeds
3 c. thinly sliced or shredded red or green cabbage (about half a medium head, core removed)
3 chicken breasts, cut into bite size pieces, seasoned with salt & pepper and pan fried in olive oil & butter until done and golden brown
3 thinly sliced green onions
1 red pepper, chopped
3 T. vegetable oil
2 T. white balsamic vinegar
2 T. soy sauce
1 tsp. sugar
salt & pepper to taste

Pre-heat oven to 350-degrees. Break up the ramen noodles into small chunks and place on a baking sheet with the almonds and sesame seeds. Bake for 8 to 12 minutes until golden. Cool. Combine cabbage, chicken, onion and pepper in a large bowl.

Make the dressing by combining the ramen seasoning packet with the oil, vinegar, soy sauce, sugar and salt & pepper. Pour over the salad. Add the toasted ramen, almonds and sesame seeds and mix well. Serves 6.
 

Roasted Cauliflower, Sausage & Green Olives

This is a simple but flavorful dish that you'll enjoy again and again. It's definitely going in my weekly menu rotation. Serve alone, on rice, or with a tasty gazpacho or other first course soup. Based on Chef Yotam Ottolenghi's recipe, I highly recommend his cookbooks, and check out his recipes at The Guardian (they also have an app). Well worth it. The guy is a creative genius and works magic with vegetables.

Recipe

1 large head of cauliflower, broken into bite-size florets
6 oz. Field Roast Mexican Chipotle Vegan Sausages (2 links), cut in chunks
1 large red onion, cut in wedges
1/4 c. pitted green olives, cut in half
2 cloves garlic, peeled, smashed and cut in quarters
2 T. pumpkin seeds
2 tsp. sweet smoked paprika
3 T. olive oil
1-1/2 tsp. salt
freshly ground pepper to taste
3 T. chopped fresh parsley (for garnish)

Preheat oven to 425-degrees. Line a large baking sheet with parchment paper. Put all ingredients, except parsley, in a large bowl and mix thoroughly. Pour the ingredients onto the baking sheet and spread out to one layer. Roast for 30 minutes, stirring ingredients after about 15 minutes, until cauliflower is softened and getting some color. Remove from oven, let cool for about 10-15 minutes. Sprinkle with chopped parsley and serve.

– based on recipe by Yotam Ottolenghi

Creamy Morel Mushroom & Chicken Liver Pasta

Take advantage of fresh Spring morel mushrooms for this rich, sumptuous, creamy pasta dish! I used fresh gluten free fettuccini pasta from my local grocery that only took three minutes to cook. The seared, slightly crispy chicken livers and morels are wonderful paired with fresh herbs, creme fraiche and concentrated lamb stock. Serve with a nice zinfandel or other hearty red wine. Using ghee (clarified butter) is important as it has a high smoke point, allowing you to quickly cook the chicken livers at high heat to get that nice crispy exterior without overcooking them.

Recipe

9 oz. fresh fettuccini noodles
1/2 lb. fresh morel mushrooms, cut in half lengthwise, and rinsed if needed to remove dirt
1 lb. chicken livers, trimmed, cut in half
3-4 T. ghee
2 large shallots, chopped
1/4 c. white wine
2 T. cognac
1 T. Glace d'Agneau Gold Classic Roasted Lamb Stock* (can substitute beef or chicken stock)
1/2 c. creme fraiche
2 tsp. fresh tarragon, chopped
1 T. fresh parsley, chopped
1 T. fresh chives, finely cut

Bring a large pot of salted water to a boil and cook your pasta according to the package directions. While the pasta is cooking make the sauce. If using fresh pasta, make the sauce first, then cook the pasta for about 3 minutes until al dente and drain.

Add 2 T. ghee to a skillet and heat to medium high. Add the chicken livers and cook about 2-3 minutes on each side until you get a nice dark sear. Remove to a plate. Add another tablespoon of ghee, the shallots and mushrooms to the pan and saute until somewhat soft, about 4 minutes. Add the wine and cognac and boil for a few minutes until almost evaporated. Add the glace and creme fraiche, bring to a boil, stirring. Season with salt and freshly ground pepper. Turn off the heat, return the livers to the pan and stir to incorporate. Sprinkle with the chopped parsley and tarragon.

Put the noodles on a serving plate, spoon the morel-chicken-liver-cream sauce over the noodles and sprinkle on the chives.

* I found this ingredient in my local, big chain grocery store in 1.5 oz. packages - well worth it!