Tag Archives: Reblogged

Mussels and Almandes de Mer

1 Mar

This weeks reblog comes from a great food blog Cooking in Sens. I love mussels and searched for a recipe to reblog and share with all of you. Mussels are so simple to prepare but oh so elegant to serve. This recipe is no exception, a few fresh ingredients (you can use littleneck clams instead) and such a stunning result! Enjoy!

Cooking in Sens

Well he’s going back to Southern Sudan, so I thought I’d pull out all stops.  No seafood to be had from the Nile river.

And anyway, I’ve been wanting to do something with these clam-like almandes de mer .  We ate a couple of them raw.  Primo!

Veuve Cliquot.  Nuff said!

Mussels and Almandes de Mer

1 onion chopped

3 garlic cloves, chopped

1 red bell pepper, chopped

3 tbsp olive oil

2 quarts small mussels

1 lb almandes de mer or small clams

1/2 cup white wine

2 tomatoes, seeded and chopped

2 tbsp fresh parsley, chopped

Saute the onion, garlic and bell pepper in the olive oil until the onion is soft.  Add the mussels and almandes de mer and saute for 1 minute, add the white wine, cover and cook for 5 minutes.  Remove from the flame and add the tomatoes and parsley.

Wine suggestion:  Cremant or…

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Spicy Haddock Fish Cakes with Aioli

23 Feb

This weeks reblog is a delicious dish from The Bite House. Those of us who are Catholic really appreciate a great lenten dish like this!

The Bite House

Fish cakes, crab cakes, both remind me of beach vacations. Seashore restaurants, seafood take-outs, cold beer, tartar sauce, sun. It’s not summer yet, and I know that back-painfully well; after shoveling the snow from our driveway yesterday, the car still got stuck, and later on we stacked a cord of firewood. But guess what I felt like eating in spite of all the ice and snow? Hint: check the title of this post. I wanted summery fish cakes; classic ones made with mashed potatoes. Crab cakes tend to be more popular in general, but fish cakes, when done correctly, are just as tasty and rewarding. They’re also cheaper to make! Now I’ve got everyone’s attention.

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Mushroom Soup

31 Jan

I am a sucker for soups and this one is from Sandra & Kathy’s Corner and it will be one that I will be making very soon!

Sandra & Kathy's Corners

The whispers of mushroom soup were calling to me. Indeed, a hot bowl of soup sounded good as a starter. I was envisioning a thick puréed soup. Since I’m not a fan of potato laden soups, the heartiness from the mushrooms and onion were going to give me the satisfaction without the addition of any other filler.

Mushrooms are great to have on hand. Each month, mushrooms always seem to make their way into my grocery cart. I usually pick up three to four different types varying from shiitake, maitake, bunashimeji, enoki, king oyster or oyster – mostly the commonplace Asian varieties rather than the familiarly cultivated brown or white. I stow them away in the fridge in deli meat drawer to be used for quick and easy dishes. I think they are a fantastic substitute for meat.

In the pantry, I also keep dried porcini and shiitake in air…

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