weeknight gourmet

Mussels in Saffron and White Wine Broth

August 24 2010 |  Leave a Comment

Keeping with the French bistro theme, I made mussels several weeks ago.  White wine, garlic and mussels….mmm…nothing is more delicious!  I decided to try this recipe because I was intrigued by the addition of saffron and a touch of half and half to a more traditional white wine base.  It was a delicious combo — definitely worthy of some crusty bread for dipping into the broth!

Below are some tips on how to prepare mussels…

  • Mussels must be thoroughly cleaned and rinsed several times before cooking.
  • Wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
  • Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
  • Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.

Mussels are super quick and easy to make and are always a crowd pleaser!

Mussels in Saffron & White Wine Broth
The Culinary Institute of America

  • 2 teaspoons butter
  • 3 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 tablespoons half and half
  • 2 1/2 teaspoons saffron threads
  • 1 cup clam juice
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 8 pounds mussels, scrubbed and debearded
  • 2 1/2 tablespoons chives, chopped

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.

Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

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Categories : Fish, Shellfish
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Salade aux Lardons Pizza

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Yes, I know…it has been a very long time since I posted.  I was on vacation on the Jersey Shore and then went back to work full time last week so it’s been tough to find time to blog.  I have been cooking but it’s all very simple meals — mostly that don’t require recipes.

But I did spot this recipe in a recent issue of Fine Cooking and just had to make it!  It’s like a delicious salad you would order at a French bistro on top of a pizza crust!  The combo of the Jarlsberg, bacon, and salad greens dressed in a light vinaigrette was just delicious!

The store was out of frisee so instead I bought a “Parisian” bagged salad as well as some baby arugula.  I had a ball of pizza dough from Trader Joe’s.  I only needed half of the dough for the recipe.

Tim and I both loved it — I definitely plan to make it again.

Salade aux Lardons Pizza
Fine Cooking

  • 3 Tbs. extra-virgin olive oil; more for the baking sheet
  • Flour for shaping the dough
  • 3/4 lb. pizza dough, at room temperature
  • 1/4 cup Dijon mustard
  • 8 oz. Jarlsberg, grated (2 cups)
  • 6 oz. center-cut bacon, cut into 1-inch pieces (2 cups)
  • 1 medium shallot, halved lengthwise and thinly sliced crosswise
  • 2 cups packed arugula
  • 2 cups packed frisée
  • 1 Tbs. white wine vinegar
  • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly oil a large rimmed baking sheet. On a lightly floured surface, shape the dough into a 10×14-inch oval, using your fingers or a rolling pin. If the dough resists, let it rest for a few minutes before continuing. Transfer the dough to the baking sheet. Spread the mustard evenly over the crust, leaving a 1/2-inch border. Top with the cheese and bake until the cheese begins to melt, about 10 minutes.

Meanwhile, cook the bacon in a 12-inch nonstick skillet over medium heat until browned and just starting to crisp, about 5 minutes. With a slotted spoon, sprinkle the bacon evenly over the pizza and continue to bake until the pizza is crisp and browned, about 10 minutes.

In the same skillet used to cook the bacon, cook the shallot in the bacon fat over medium heat until soft, 2 minutes. With a slotted spoon, transfer to a large bowl and add the arugula and frisée. (Discard the fat.)

In a small bowl, whisk the oil, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour the dressing over the greens and shallots and toss well.

Using a wide spatula, transfer the pizza from the baking sheet to a cutting board. Mound the salad on top, cut into squares or wedges, and serve.

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Categories : Pizza
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Summer Meatless Mondays: Corn Pesto

August 10 2010 |  Leave a Comment

Here is another great summertime meatless Monday recipe using everyone’s favorite summer veggie — corn!  If you are looking for a way to enjoy corn other than corn on the cob, this is a delicious and unique pasta sauce.

The corn pesto and bacon combination reminded me of a corn chowder.  Make sure to save some of the pasta water to thin out the sauce — the pesto is pretty thick.

There is still nothing as delicious as a grilled ear of corn but this was definitely a tasty and different way to use corn.

Tagliatelle with Fresh Corn Pesto
Bon Appetit

  • 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
  • 4 cups fresh corn kernels (cut from about 6 large ears)
  • 1 large garlic clove, minced
  • 1 1/4 teaspoons coarse kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese plus additional for serving
  • 1/3 cup pine nuts, toasted
  • 1/3 cup extra-virgin olive oil
  • 8 ounces tagliatelle or fettuccine
  • 3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

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Categories : Pasta, Vegetarian entree
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Summer Meatless Mondays: Pasta Ponza

August 2 2010 |  Leave a Comment

Here is a delicious vegetarian pasta recipe I made recently using my favorite food of summer — tomatoes!  I had some beautiful heirloom cherry tomatoes that I used.  Roasting them only intensified their wonderful flavor!  I would have enjoyed the tomato – caper – breadcrumb mixture on its own but it was even tastier when mixed with penne and Romano cheese.

Sorry about the lack of photos — I left my good camera in the Berkshires so I will be short on photos for a while.

Pasta Ponza
Giada de Laurentiis

  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes, halved
  • 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
  • 1/4 cup capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

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Categories : Pasta, Vegetarian entree
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What’s been cookin’ in the Weeknight Gourmet’s kitchen?

July 22 2010 |  Leave a Comment

I haven’t gotten into the rhythm of posting since Charlotte was born but don’t think that means I haven’t been in the kitchen!  I have been cooking.  Weekly Fresh Direct deliveries, augmented by the occasional trip to Chelsea Market, have allowed me to have food on hand to prepare simple meals during the week.

I haven’t tried a ton of new recipes recently.  Instead I have been going back to recipes that I have made in the past that I can either prepare ahead of time or are very quick and easy to make.

Here are a few examples of meals I have made recently:

Lemon Spaghetti: I could eat this dish everyday!  So delicious — fresh and flavorful.  And, it only requires a few ingredients and virtually no chopping.

Chinese Chicken Salad with Asian Coleslaw: I prepped this ahead of time.  I was hoping there would be leftovers for lunch but it was all gone.  The coleslaw was a new recipe.  But, again, super simple and I was able to use the leftover soy glaze for another meal.

RIBS: This weekend we had Tim’s brother and his family up to the Berkshires.  I made my famous ribs, grilled corn, tomato and mozzarella, and shaved zucchini salad.  Instead of making the rub and sauce, I bought a store-made rub at Guido’s and used Bone Suckin’ Sauce.  The only side that really required any prep was the zucchini salad but it only took about 10 minutes.

Key Lime Pie: I made the easiest Key Lime Pie ever this weekend.  Judging by the fact four people finished it in two sittings, I think it was a hit!

Whole Wheat Penne with Eggplant and Mozzarella: I made myself some comfort food while Tim was traveling this week.  I bought some of my favorite eggplant cutlets from Trader Joe’s and cut them into bite-sized pieces.  I mixed the eggplant with whole wheat pasta, jarred tomato sauce, and diced fresh mozzarella.  Delish!

While I have been able to cook, our time around the dinner table has certainly changed since Charlotte was born.  She has uncanny timing — quiet as a mouse as I prepare dinner but then as soon as the meal hits the table the crying starts.  Tim and I sit together at the table and take turn eating and passing our gorgeous little girl back and forth.  I guess Charlotte already knows how important family dinners are and she doesn’t want to be left out.

And don’t worry — Angus has not allowed all the changes to affect his dinnertime behavior.  Our loving pooch sits at our feet desperately hoping for a scrap and being on the lookout for some dropped food.

Our little round kitchen table is getting more crowded and I couldn’t be happier.

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Categories : Barbecue, Dessert, Pie, Poultry, Salads, Vegetarian entree
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Summer Sides: Shaved Zucchini Salad with Parmesan & Pine Nuts

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I made this delicious summer salad to go along with ribs last weekend.  I love zucchini and think it is one of the real culinary treasurers of the summer and this salad is a great no-cook way to put the veggie to work.  The lemon dressing adds a great freshness to the dish.  And I love anything with parmesan and pine nuts!

Shaved Zucchini Salad with Parmesan and Pine Nuts
Bon Appetit

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 2 pounds medium zucchini, trimmed
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup pine nuts, toasted
  • Small wedge of Parmesan cheese

Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

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Categories : Salads
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Easy Summer Sides: Asian Slaw

July 21 2010 |  Leave a Comment

We had our friends Pam and Tony over last week to meet Charlotte. I decided to make dinner but wanted to prepare it ahead of time. I made Barefoot Contessa’s Chinese Chicken Salad which everyone loved and served an Asian Slaw on the side.

I love using coleslaw mix as a base. All the prep work is done for you!  Tony said this was the best coleslaw he ever had. I thought it was delicious and the flavors complemented the chicken salad well.

The recipe calls for you to make much more of the soy glaze than you need.  Save it!  I used the leftover glaze the next night. I marinated some sushi-grade tuna in it and then seared the tuna.  I served the tuna with the remaining sauce on the side.  I roasted some asparagus for a simple, healthy and delicious meal.  Yum!

Asian Slaw
Adapted from Emeril Lagasse

  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 3/4 cup mayonnaise
  • 1 bag of coleslaw mix
  • 1/4 minced green onions
  • 1/2 cup sliced red onion
  • 1/4 cup vegetable or peanut oil
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon toasted sesame seeds

In a very small saucepan combine the soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. (Be careful not to burn; this cooks quickly!) The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to use. Reserve remaining soy glaze for another use.

Combine the slaw, minced green onions, the red onion, the vegetable oil, rice wine vinegar, sesame oil, the salt, and crushed red pepper, and toss thoroughly to combine.

Transfer to a serving bowl and sprinkle with the toasted sesame seeds.

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Categories : Salads
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Meatless Monday: Tomato & Mozzarella Quesadillas with Basil

July 20 2010 |  Leave a Comment

Here is a super quick and easy Meatless Monday recipe perfect for the summer when tomatoes and basil are in season.  I didn’t make any changes other than drizzling some balsamic vinegar on the basil salad.

Tim and I both enjoyed our “Caprese” quesadillas!  And, I loved getting dinner on the table in 10 minutes and the very limited clean up work!

Tomato & Mozzarella Quesadillas with Basil
Real Simple

  • 8 8-inch flour tortillas
  • 12 ounces grated or sliced mozzarella
  • 2 tomatoes, cut into 1/4-inch-thick slices
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch fresh basil, leaves picked
  • 1/4 cup pine nuts, toasted
  • 4 teaspoons extra-virgin olive oil

Directions

  1. Heat grill to medium. Arrange 4 of the tortillas on a cutting board. Arrange the mozzarella and tomatoes on the tortillas, leaving a 1-inch border empty. Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
  2. In a medium bowl, combine the basil, pine nuts, oil, and the remaining salt; set aside.
  3. Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side.
  4. Immediately cut the quesadillas into wedges and serve with the basil salad.
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Categories : Vegetarian entree
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Tasty Turkey Tacos

July 7 2010 |  Leave a Comment

Here is another recipe I found while shopping for groceries on Fresh Direct.  As I try to find time to prepare dinner with a newborn, I’ve been looking for recipes that are quick and healthy (so I can lose the baby weight).  This recipe — requiring little prep work and using ground turkey — fit the bill.

I’ve never made tacos with tomato sauce as an ingredient — it imparts some sweetness to the dish reminding me vaguely of Sloppy Joe’s.  There is definitely some heat from the chili powder, cumin and paprika.

I served the tacos with lettuce, chopped tomatoes, and shredded cheese.  This is definitely a tasty alternative to my typical beef tacos!

Tasty Turkey Tacos
From “The Great American Eat-Right Cookbook” by Colleen Doyle and Jeanne Besser (via Fresh Direct)

  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/4 pounds ground turkey breast
  • 1 (8-ounce) can tomato sauce
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • Hot sauce, such as Tabasco
  • Salt and freshly ground black pepper
  • 12 (6-inch) flour tortillas

Optional Toppings:

  • 2 cups shredded lettuce
  • 1 cup chopped tomato
  • 3/4 cup “Mexican-style” shredded cheese
  • 1/2 cup reduced-fat or regular sour cream
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped jalapeños
  • Taco sauce or salsa

In a large skillet over medium-high heat, add oil. Sauté the onion for 5 to 8 minutes, or until softened. Add garlic and sauté for 1 minute. Add turkey and cook for 6 to 8 minutes, stirring frequently to break it up. Add tomato sauce, chili powder, cumin, and paprika and stir well to combine. Reduce the heat to low and cook for 8 to 10 minutes, stirring occasionally. Season with hot sauce, salt, and pepper.

Meanwhile, wrap the tortillas in a damp paper towel and warm in the microwave on HIGH for 15 to 30 seconds.

When ready to serve, place toppings in small bowls on the table. Layer about 1/3 cup of turkey in a tortilla and add desired toppings.

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Categories : One-pot meal, Poultry
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Meatless Monday: Fresh Vegetable Quesadillas with Corn Relish

July 6 2010 |  Leave a Comment

Here is a great summer meatless Monday recipe.  The recipe is super quick because you do not cook the veggies before grilling the quesadillas.

I love using my grill pan to make quesadillas.  I usually just lightly brush the pan with olive oil or spray with non-stick cooking spray so the quesadillas are much healthier than frying them in some oil.

Use summer squash and zucchini for some additional color.  For the relish, I used frozen corn and added some feta cheese.  So simple but delicious!

Enjoy!

Fresh Vegetable Quesadillas with Corn Relish
Everyday Food

  • 1 tablespoon olive oil, plus more for grates
  • 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
  • 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
  • 1 tablespoon fresh lime juice
  • Coarse salt and ground pepper
  • 4 flour tortillas (10-inch)
  • 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 1 yellow squash, halved crosswise and thinly sliced lengthwise
  • 1 orange bell pepper (ribs and seeds removed), thinly sliced
Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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Categories : Vegetarian entree
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