Ours Go to Eleven

In getting further acquainted with my little treehouse kitchen, I have been doing my best to not over-buy pantry items as, well, we don’t actually have a pantry, but rather a very small built-in cabinet (half filled with glassware) and a small wire rack. With minimal space, and half of it being in plain sight, I have done my best to be conscious of my dry goods and non-perishables and what I really “need” to have in order to be able to throw together a quick meal in a pinch. In this thought, I have come up with the eleven pantry (seven in the dry goods category, and four in the long shelf life realm) items that I almost always have on hand that have saved my neck when time is of the essence. In no particular order:

 1) Pepper Creek Farms French Grey Sea Salt: I had first encountered this French salt when I purchased it as part of a holiday gift basket for my mother. As I have mentioned before, I would install a salt lick in my apartment if I could, I am a huge salt fan (occasionally to my husband’s dismay). Pepper Creek has produced a wonderful, earthy salt that is perfect in just about any dish. This salt has a high moisture content, which helps to retain nutrients.

2) Pastene Kitchen Ready tinned tomatoes: I advocated the versatility of Pastene in my tomato sauce recipe and with due reason- in a cross comparison of fresh taste, value and shelf life, this brand is a winner. Some other brands seem to have a more metallic taste, but something about Pastene’s crushed tomatoes always taste a bit fresher to me, perhaps for nostalgia’s sake. One tin can make plenty of sauce for four, and are also great when employed in stews.

3) Carr’s Water Crackers: Although more of an entertaining staple, these water crackers can always be found in my cabinet, thanks in no small part to discovering the 5 sleeve variety pack available at wholesale markets. Kyle and I are both huge cheese aficionados, and anytime guests are in the house, or we just don’t feel like really cooking, a plate full of cheeses, fruits, and cured meats is bound to be on our coffee table. I’ve tried other varieties of water crackers, and I hate to say it, but they all pale in comparison. They are light, airy and the perfect vessel for presenting a good cheese. The toasted sesame and cracked black pepper are my favorites.

4) Penfold’s Koonunga Hill Shiraz-Cabernet (2006): I first came across this blend about 3 years ago back in Maine when it was discovered by both my family and Kyle’s at about the same time. Upon discovery, I think we all bought up as much of the ’06 as we could find, as it seemed to have a better, more well rounded flavor and mouth feel than the ’07. Sadly, we have drank the rest of our stash of the ’06, which is still available in some areas, but the ’07 is still a good find. It retails for around $10/bottle so it’s a guiltless wine that is not only drinkable but great for cooking with, making it a double whammy. Not strictly a pantry item, but since I use a lot of wine in my cooking I figured it was a good addition!

5) Barilla Fettuccine Rigate: A bit more difficult to find than regular fettuccine, but worth the hunt. Like it’s close relative, penne rigate, this fettuccine has small ridges, which make it ideal for being paired with light sauces, and given that it has the classic flat shape of a fettuccine noodle, it doesn’t buckle under more robust sauces to boot. It holds any sauce beautifully, gives you a full even bite of flavor and cooks to al dente quickly and evenly.

6) Goya Cannellini Beans: When I have the time, I prefer to soak my cannellini beans overnight for cooking. However, when time is of the essence, I go for the Goya. With a quick drain and rinse, these beans are extremely versatile- they can be added to soups, cooked with tomatoes, served with any meats and have a beautiful texture when blended with fresh herbs, garlic and olive oil for a quick cocktail spread. They are also great tossed in a salad for an easy protein boost. At around $1.50/can, you really can’t go wrong.

7) Panko Bread Crumbs: This probably stems from my days as an actual restaurant chef some years ago, but I do have to agree that I like the texture of panko so much better than the standard bread crumb. They are a little coarser, very light, and take on any seasonings very well. I use them predominantly in fish breading, as they let the flavor of the fish really shine, and maintain a crispy coating. They also work well as a binder for anything from meatloaf to crabcakes.

8 Garlic: I always have at least one head of garlic on my “island” (I use that term loosely, as you can tell by the photo of my galley that it’s really just a re-purposed leaf table) at the ready. There really isn’t any dish that I won’t throw garlic into, as it is such an easy way to get a lot of fresh flavor into a dish for very little money. In addition to classic sauté and sauce application, it becomes wonderfully sweet and soft when roasted as a whole clove with olive oil for a spread, or it can be ground down raw and salted to add to fresh vinaigrettes to perk up simple greens. For a perfect add on to fresh wilted greens, I am a fan of crisping up thin slices in a little olive oil to make garlic chips.

9) Lemon Zest: Kyle has been poking fun at me for my recent obsession with lemon zest. Like garlic, there really isn’t anything I won’t add it to. When I finally got the chance to unpack my four sided Microplane greater, there wasn’t any dish that was safe from a zesting! I love the bright, subtle lemon flavor the zest adds, especially in the winter time when produce can be a bit bland. Added to cannellini beans, sautéed garlic and a little wilted spinach, you’ve got yourself a great side dish, all out of the aforementioned staples! The dexterity of lemon zest can range from the sweet to the savory, and with a good fresh lemon, you can get pretty good shelf time out of it.

10) Parmigiano-Reggiano Cheese: A good turn of the grater over any dish can perk up just about any simple dish. I prefer this variety over straight Parmesan, as it has a little bit more of a nutty flavor. It is much more worthwhile to spend a little extra on this cheese, as the payout will be in the flavor. Regular pre-grated cheese in a can has a lot of additives to give it unrefrigerated shelf life, and has a flavor likeness of unseasoned bread crumbs in my opinion. Freshly grated cheese incorporates well into sauces, melts evenly over pasta and lends itself well to crusting under the broiler. As an added bonus, rinds can be added to soups and stocks for extra flavor.

11) Flat Leaf Italian Parsley: For most of this winter, I was buying bunches of fresh Italian parsley at the market, and storing it in damp paper towels with a little water in a pint glass on my kitchen windowsill. Most of the time I’d end up losing half of the bunch as I couldn’t get to all of it before it started to turn. Now that I am the proud grower of a beautiful herb container garden (check out The Humble Home for tips), I never worry about it going to waste. It is extremely easy to grow, even in a small pot in a window, and well worth the 10 minutes to sow, as there is minimal upkeep, just a little watering. Once you have gotten your herb plant started, it’s so easy to maintain, there’s really no reason not to keep a few pots around to jazz up pantry meals. I find the flat leaf has much more flavor than the curly and is a ridiculously easy way to add a little color and fresh crunch to absolutely any dish. It’s an old trick employed by pretty much every restaurant out there, but there is something I find really appealing about a fresh spray of chopped herbs across a plate of food. The same theory goes for cilantro, chives, baby arugula or any other fresh varieties.

So those are the staples for my kitchen- what are your go to pieces that have bailed you out in an emergency, or the items that are standby for those weeknights when your energy is low?

A Provencial Evening

A few weeks back, Kyle’s mom and stepfather came to visit our new digs for the first time while on their way down to New Jersey. It was awesome to finally be able to show them our little treehouse, and I was excited to cook them a family meal. Kyle’s stepfather Don had is recently on the backside of heart surgery, so and I wanted to take a classic dish I had done a few times before and give it a more healthy, heart friendly spin. I made a Coq Au Vin, which I had started the night before, and it turned out beautifully. Due to the way my memory works, I’m providing my standard instructions for the dish, but for a more heart-healthy version I used 50% boneless, skinless chicken breasts and 50% bone-in chicken thighs (trimming out all of the fat and leaving just a little skin on for flavor), reduced sodium/low fat chicken stock, whole wheat flour, natural sea salt, minimal olive oil, and a small amount of turkey bacon. Instead of serving it over buttered mashed potatoes (as I am usually inclined to do) or wide egg noodles, I served the chicken over yolk-free whole wheat noodles for an added boost of good grains. The noodles were a great accompaniment, and starting the Coq t he night before made all the difference in making a very rich dish that tasted more guilty than it was, and was enjoyed a by all.
This recipe has been drawn out of a couple of collaborators (namely Bon Appetite, The Silver Palate and my mother), and once again covers all of my bases for great entertaining: wonderful rustic flavors, easily made before hand and can be done all in one pot. I had good intentions of taking photos before we ate, but we were so wrapped up in catching up and having a great evening (not to mention enjoying a pitcher of my husband’s renowned Margaritas!), that I didn’t get around to it until the next day while enjoying leftovers, which I am happy to report were just as good the first time around!

Coq Au Vin

-1 4lb. Whole chicken, cut into 6-8 pieces, excess fat removed (leave some for flavor!)
-4-5 Slices of thick sliced bacon chopped (the fresh sliced found at most deli counters is best)
-20 Baby carrots, sliced in half, or 4 large carrots cut into similar sized pieces
-2 Cloves of garlic, minced
-1 Shallot, minced
- 1 ½ -2 cups pearl onion (see note on peeling technique below)
-12-14 Crimini mushrooms, wiped clean & quartered
-3/4- 1 cup good chicken stock
-1 Bottle French red wine (if you like your sauce a bit sweeter, you can also add in some Congac)
-1 ½ cups flour
-2 Bay leaves
-2-3 Sprigs fresh thyme
- ½ tblspn poultry seasoning
-Olive oil
-Fresh cracked pepper & sea salt
-Chopped fresh flat leaf parsley

As mentioned before, this dish is best when it is started the night before, so that the flavors can really come together. As an added bonus, you won’t be busy cooking the whole time guests are there- just simply re-heat and you are ready!

Heat a tablespoon of olive oil in the bottom of a large pot or Dutch oven (large enough to hold all ingredients) over medium heat. Once to temp, add in bacon and cook until crisp, stirring occasionally so as not to burn. While cooking bacon, toss flour into a large paper bag and season salt & pepper and poultry season, and shake to mix. Add in chicken pieces, close tightly and shake well to coat chicken. When bacon is cooked, remove from pot with a slotted spoon and drain on paper towel. Increase heat slightly to medium-high. Brown chicken in batches in reserved bacon fat/olive oil on each side for 5-6 minutes- be sure not to overcrowd pieces or proper browning won’t be achieved. Remove cooked pieces from the pot and set aside on a plate. Continue process until all chicken is cooked, and be careful to watch your temperature control- you don’t want to burn the exterior of the chicken, or the pieces of flour and fat in the bottom of the pan- that’s where a lot of the flavor for your sauce resides. You may have to mess with your temp settings a bit, depending on your range to maintain an even heat, as well as adding a bit more oil to keep chicken from sticking and burning- use your best judgment.

Return heat to medium, and add in mushrooms, carrots and onions. Sautee vegetables until they begin to soften, about 7 minutes. Add in garlic, shallots, bay leaves and thyme sprigs and continue cooking for 2-3 more minutes until the mixture becomes aromatic and season with salt & pepper. Sprinkle 1-2 tablespoons of flour over vegetables and stir to coat well, cooking for a few more minutes to cook out any “raw” flour flavor. Pour in 1/3 of the wine, increase heat a bit and stir to deglaze the bits from the bottom of the pan. Cook mixture for 10-15 minutes or so stirring occasionally until sauce begins to thicken a bit. Pre-heat oven to 350 degrees. Add in reserved chicken, bacon, and wine- stir to coat chicken. Add in chicken stock to your discretion to achieve a proper consistency (shouldn’t be as heavy as a gravy, but sauce should have some good body). Bring pot to a full boil, stirring for about 10 minutes. Cover pot and transfer to heated oven and let sit for as long as possible (I would recommend 1 ½ to 2 hours) to meld flavors. Remove from oven, let cool completely, check and adjust salt & pepper seasoning and transfer entire pot to refrigerator overnight. About an hour or two before serving, reheat either on stove top over medium heat or in 350 degree oven until heated all the way though. Once re-heated, the dish can stay in a low oven or on a low burner setting until ready to serve. Serve over simple mashed potatoes and garnish with fresh chopped parsley.

*A note on peeling pearl onions- Anyone who has been saddled with the chore of peeling pearl onions knows that it can be a royal pain, often resulting in eye strain, frustration and the assistance of a stiff martini. I don’t remember exactly where I picked up this tip, but it is the easiest way to get the little stinkers out of their jackets without resorting to the frozen bagged variety. In a tea kettle or pot, bring 4 cups of water to a rolling boil. While water is boiling, you can take the tops off of the onions if you wish, or leave them intact for later removal, and place onions in a heat proof dish and pour boiling water over. Let sit in water for about 1 minute. Drain onions quickly and plunge into an ice bath to shock. Once cooled, the onion skins should slide right off, and they will still retain their integrity, and you won’t be chasing tiny onion skins around your kitchen floor for days to come.

Chicken Thigh

The Simplicity of Sauce

A good tomato sauce is the cornerstone of any cook’s repertoire. In addition to being the perfect go-to recipe on a busy night, a tomato sauce is the ideal way of showcasing your own personal flavor palate, which in the world of cooking is like a fingerprint. I make no claims to being of Italian lineage, and would never put my sauce up against an “authentic” version, as I think it all comes down to what you know, what you’ve grown up with and what satisfies your cravings.

Growing up, tomato sauce was a perpetual staple in our household- from quick weeknight meals filled with rehearsals and sports practices, to all day simmered pots of Chicken Cacciatore, there were always a half dozen cans of crushed tomatoes in our pantry. Both of my parents had a similar style to their basic sauce (one of my father’s first cooking jobs had been in the only Italian restaurant in Bangor), and it is what I have built my own off of. Many people might scoff that tomato sauce is too basic to be interesting or refined, but I would argue that its beauty is in its simplicity. Not only can you highlight wonderful seasonal vegetables in prime growing season, but you can also make a cold weather comfort food with good tinned tomatoes, and on the cheap!

This last evolution of sauce making was on a Friday night after a very busy week of work. Kyle was driving home from Kings Point after giving a talk to a group of officers, and I was charged with putting together something quick, and was less than motivated to hit the market, so I went with what I had on hand in the house. A few weeks back I had taken up container gardening, and had fresh basil and flat leaf parsley, which were perfect for balancing against the acidity of the tomatoes. The result was a comforting bowl of shared pasta on a relaxed Friday night. Although my sauce does differ from time to time, this is what I find to be my favorite unpretentious tomato sauce that can be made year round. I’m not a fan of adding tomato paste or sugar to my sauce, as I like it a little bit more loose and chunky, and if you’re using fresh tomatoes, you are going to more than likely have a sweet sauce. If you’ve got fresh tomatoes, herbs and any other vegetables, use them! When working with fresh as opposed to canned, use equal proportions of chopped fresh tomatoes, and just simmer a bit longer. Skinning and de-seeding is up to you, I leave it all in, as I’m a fan of a more rustic texture, and if you want to break down the flesh more, a handheld potato masher does the trick. In line with my cooking philosophy, if you use simple, fresh, great ingredients to start with, it’s hard to go wrong. It’s all about finding what works for your taste, and using what you’ve got.

Basic Tomato Sauce (easily doubled for freezing)

- 1 28oz. can of Pastene “Kitchen Ready” tomatoes (or any similar good quality)
- 3-4 tblspns Extra Virgin olive oil
- 3 cloves garlic, minced finely
- ½ of a sweet onion, halved and sliced thinly
- 4ish tblspns. Red wine (I used Merlot, as that was what I was sipping on after work)
- 3-4 tblspns minced fresh herbs (I had flat leaf parsley, basil and baby arugula on hand)
- Good sea salt & cracked black pepper
-1-2 tspns Crushed red pepper (optional)
In the base of a large pot or Dutch oven, heat olive oil over medium heat. Add in onions and sweat, stirring regularly so as not to brown, until translucent, about 4-5 minutes. Add in garlic and continue to stir for another minute or two. Add in tomatoes & stir to combine. Season with salt & pepper to taste, and crushed red pepper, if using. Stir in wine and allow sauce to come together over low heat for as long as possible. Depending on your desired thickness, you can add a little more wine, water, pasta water (if you’re cooking pasta to serve with sauce) or even stock to thin out a bit. About 5 minutes before serving, stir in fresh herbs (basil will turn brown if added to early), check seasonings and adjust if needed. Wonderful served over pasta, with grilled sausages, simply on toasted bread with olive oil.

Girl's Night In

Now that I’ve gotten the ball rolling, it’s time to tackle a couple of other backlogged recipes, and after the previous seafood recipe, I thought something a little meatier would be perfect! Continuing on with the theme of casual entertaining over the past month, the weekend before we hosted Brandon and Ugne, my mom came to visit for a girl’s weekend. We had a fabulous time as it was “just us chickens” (since Kyle was out to sea), and we were able to enjoy all of the girly fun that the lads usually roll their eyes at. She drove down Friday afternoon, relaxed in our apartment until I got out of work, and it wasn’t long before we had a spread of cheeses and wine out while I cooked. It had been a while since I had really cooked for her, and it was a beyond enjoyable evening. We also came to the very wise decision that from here on out, all of our girl’s weekends would be kicked off with champagne- brilliant!

I had wanted to do something special for her, and remembered from years ago that she loved petite lamb chops (commonly referred to as “lamb lollipops” on many menus) and knew it would be the perfect meal. I did a simple preparation, searing them in a hot, heavy pan with olive oil and a little butter (calorie count was not an issue, thank you!), and finished the sauce with garlic while the lamb rested. I served the chops over a mushroom and spinach orzo “risotto”. We enjoyed a perfect meal, amazing company, and plenty of reminiscing to boot- which I’m sure was helped along by the wine!

It was so great to be able to have my mom here for a weekend, and show her around our new town. The weather was better than it had been in months, and we drove all over town, oogling the mansions and taking in as much fresh salt air as we could handle. The weekend was topped off by what I would rate as a near-perfect brunch at Café Zelda’s (http://www.cafezelda.com) before she headed back to Maine. There’s nothing like cooking for family and making new memories to make a new place really feel like home…

Petite Lamb Chops in Garlic Sherry Butter with Mushroom & Spinach Orzo “Risotto”

This menu easily feeds two as a good sized main course, with plenty of orzo leftover for lunch the next day (a personal favorite of mine!), or double the lamb instructions and have a perfect meal for four.

For the Orzo:

- 1 cup orzo pasta (dry measurement), prepared as instructed on packaging

- 1 large shallot, minced

- 6-7 crimini mushrooms, sliced

- 9oz. fresh baby spinach

- 2 tablspns dry white wine (optional)

- ½ to ¾ cup half & half

- ½ cup of fresh grated parmesan

- 2 tblspns fresh grated lemon zest

- Olive oil

- Sea salt & fresh black pepper

Heat 2-3 tablespoons of olive oil in the bottom of a skillet or Dutch oven over medium heat. Introduce shallots and sweat in oil, about 2 minutes while stirring. Add in mushrooms and stir to coat (you may need to add a bit more olive oil, your call) and sauté another 2-3 minutes. Stir in cooked orzo and continue cooking over medium to medium-low heat until orzo is heated through (like standard risotto, be sure to keep the orzo moving so it doesn’t clump up or stick to the bottom of the pot). Add in wine (if using) and half & half and stir well. Add in fresh spinach and continue to stir until spinach begins to wilt and incorporate into dish. Stir in fresh parmesan and season with salt and pepper to taste. At this point, the dish can be covered and left in a warm oven while you prepare the lamb. Just before plating and serving, remove orzo from the oven and stir in lemon zest. Depending on how long the orzo has been in the oven, you may want to stir in a bit more half & half so that the consistency is light.

For the Lamb:

-6 petite lamb chops with bone in (3 per person, depending on their size)

-Sea salt & cracked pepper

-2 tblspns good quality salted butter (I’m a fan of Kate’s of Maine)

-2-3 tblspns olive oil

-3 medium garlic cloves, finely minced

-2-3 tablespoons Sherry vinegar

*And now for the great meat preparation debate: The is a long, drawn out, ongoing battle within the food community in regards to allowing meats to come up/close to room temperature before cooking. The argument for is that it produces a more tender final meat, with a better probability of searing juices in. The argument against is, of course, possible bacteria and contamination with a side of food borne illness. I will let you be the judge of how to approach, but will say that I prefer to live on the edge and let my meat come up to temp before firing. I know, I’m a dangerous woman. In addition, my cooking times are for a rare, to med-rare final product. These chops are very small, and cook very quickly. For me, a barely med-rare lamb is the best showcase of its natural flavor. Please adjust cooking times to your desired level of doneness/the thickness of the chops you are working with.

Pat meat dry with a kitchen towel to ensure seasoning will adhere and surface will brown beautifully. Liberally season the upright facing side of the chop. In a large cast iron skillet, heat butter and oil over high heat until very hot. Place chops seasoning side down in the pan, and don’t move around (a note of caution: you are introducing the lamb to a VERY HOT pan, and as such, splatter is more than likely inevitable. Please, be careful!). If they are fussed about in the pan, you won’t get the gorgeously browned final product. Season the now exposed side of the chop with salt and pepper. After about a minute and a half, turn the chops, making sure to follow the same order as when you put them in the pan for a uniform cooking on all chops. After another minute and a half, remove chops from pan and let rest on a cutting board under a little tin foil. Turn off heat under pan, and add in minced garlic, stirring frequently to avoid burning (if you’re working on an electric stovetop, you can pretty much remove the pan from the burner, there will be enough residual heat to cook the garlic in the pan), and add in sherry vinegar. Cook another minute or two more, until slightly reduced.

To Plate:

On a warm plate, place a serving of the risotto, and arrange the lamb chops on top, with exposed bone facing up. Spoon the garlic pan sauce over the chop and garnish with chopped Italian flat leaf parsley. Best enjoyed with great conversation, classic old soul music, and an ample supply of your favorite libations.

Fresh Baked Goodness

To some people, baking is second nature. For example, my uncles who run our family restaurant in Bangor, Maine are phenomenal bakers, and I would hazard a guess they are all memory bakers, and could make most of their offerings in their sleep. As mentioned in previous posts, I have dubbed my husband the official baker in our household, a title that I was happy to bestow on him, as it let me off the hook.  A few weeks ago while Kyle was out to sea I decided it was time to face my fears. The rationale behind that decision was the recent gifting of a Kitchen Aid stand mixer (aka- official universal wedding registry staple) from my mother- it seemed that if we were to justify owning such a serious piece of equipment, it should certainly be put to good use. With Kyle home, it usually gets at least a weekly workout, and I decided to carry the torch. Scones seemed like a perfect endeavor, as they consist of a pretty simple ingredient list (the less kneading and manipulating I have to do, the better!), and lend themselves well to many add ins, both sweet and savory.

I’ve always appreciated Ina Garten’s relatively simple & clean approach to cooking and entertaining, so when I came across her take on scones while searching out a good “starter” recipe, I knew it would be a great fit for me. I added in a few of my own touches (dried cranberries, toasted pine nuts and lemon zest), as well as a little extra sugar and substituted in a cup of organic whole wheat flour. While they turned out really well, I think the next batch I will stick with organic white flour instead to get the full intended effect and consistency. I also used a raw organic sugar, as I thought it would give a little more body, and it was a great addition, and was the perfect consistency for sugaring the top of the scones. As with any recipe, you may have to play around a little bit to get the proper dough consistency, and luckily scone dough is very forgiving (yet another reason I find these treats so appealing!)

So thanks to you, Barefoot Contessa, for reviving my faith in my baking skills and awakening the long slumbering baker within. Now if only all baking was as simple and tasty as these scones… 

Traditional Scones with Toasted Pine Nuts, Dried Cranberries and Lemon Zest

(Adapted from Ina Garten’s recipe on www.foodnetwork.com)

- 4 cups flour

- 4 tablespoons sugar, plus extra for sprinkling

- 2 tablespoons baking powder

- 2 teaspoons kosher salt (omit if using salted butter)

- ¾ pound cold butter, diced

- 4 eggs, lightly beaten

- 1 cup cold heavy cream, or half & half

- ¾ cup dried cranberries

- ¾ cup pine nuts, lightly toasted in a dry pan

- 3 tblspns fresh lemon zest  

- 1 extra-large egg beaten with 2 tablespoons milk for egg wash

Preheat the oven to 400 degrees.

Combine flour, sugar, baking powder, add salt (if using) in an electric mixer fitted with a paddle attachment.  Add in the lemon zest once all dry ingredients have combined- this will keep the zest from clumping, and give you better flavor distribution. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Add the raisins and pine nuts to the dough and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin well and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and a toothpick inserted into the center comes out clean. Remove from oven and transfer scones to a drying rack. They are outstanding fresh out of the oven with a little marmalade or a dollop of butter.

A Rainy Night in Newport...

I admit that I have been a bit lax on posting as of recent- it has been crazy busy in my little world. Between hectic office hours, trying to get my fitness routine back on track and house weekend house guest fun, I have fallen behind in my updates. I’m hoping to get back on track this week and get some of the back logged articles and recipes up, so bear with me as I get back in the swing (thanks for the gentle reminder, Carolyn!).

This past weekend, Kyle’s brother Brandon and his wife Ugne came for a visit from Boston. It was wonderful to host family, and we always seem to have a great time when we get together. The weather was pretty unfriendly, and this combined with the fact that it was Newport’s St. Patrick’s Day celebration, we were all easily convinced to stay in, eat, drink and be merry. Not that I don’t love celebrating the High Holy Day of Obligation, but something about the combination of wet, cold, drunk hooligans was not particularly appealing.

Drinks and an Antipasti platter before dinner, even Ninja Kitties had a good time!

I had been working on the boatbuilding text at the library in the afternoon before Kyle, Brandon & Ugne came down to pick me up and we settled in for the night. Wine was poured, snacks were laid out and after a little relaxing, I got to work in the kitchen. Kyle and I had recently gone to Norey’s, a fabulous beer & wine bar just down the street on Broadway, and I had their AMAZING mussels, so I did my best to re-create the flavors with a couple of my own touches. There is an outstanding seafood market here in town- Anthony’s (http://www.anthonysseafood.net/), and we swung by in the morning to pick up some fresh treats. I went with a selection of PEI mussels, local littleneck clams and fresh monkfish and the combination was beautiful. Kyle also picked out four of the regional treats known as “Stuffies” (Quahog shells stuffed with seafood stuffing and a little spice kick) and they were an ideal and easy starter.

The meal was outstanding, the company engaging and the wine flowed freely. It was a wonderful weekend, and the perfect meal for a night spent in with family and storytelling on a cold March night. The recipe easily serves four very hungry diners, and can be adjusted depending on the size of your crowd. It is similar to the Frogmore Stew recipe, but is a bit more elegant in its ingredients, and a much different flavor profile. Thanks to Brandon and Ugne for the photos!

Mussels, Littlenecks and Monkfish in Tomato-Basil Broth

- 2 lbs. fresh mussels, scrubbed & debearded
- 2 lbs. fresh littleneck clams, scrubbed
- 1 lb. fresh monkfish filets, cut into chunks
- 1 lb. smoked (or Italian) sausage, cut into chunks
- 1 shallot, minced
- 3 cloves of garlic, minced
- 1 pint heirloom cherry tomatoes, quartered
- 7-9 crimini mushrooms, sliced
- 1 bottle good Belgian style beer (Sam Adams Noble Pils!)
- 1 ½ cups Sauvignon Blanc, or other dry white wine
- 16 oz. crushed tomatoes
- ¾ cup light cream
- 6-7 fresh basil leaves, cut into ribbons
- ¾ cup of fresh shaved parmesan
- Sea salt & fresh cracked pepper
- Olive oil
- Crusty bread (cibatta or boule) for dipping

In a large, wide stock pot, heat 2-3 tablespoons of olive oil over medium heat. Add in shallots and garlic to sweat and soften for a few minutes. Add in sausage and sauté until it begins to brown. After a few minutes, add in tomatoes, mushrooms, salt and pepper, and continue to cook for about 5-7 minutes, or until all components begin to soften and meld flavors. Turn heat up to high, and add in the wine, beer and half of basil ribbons, cover and bring to a rolling boil (depending on how much seafood you have, you may need to add a little water as well- approx ½ to ¾ cup). Add in the mussels and clams (hold off on monkfish), and give the whole pot a good stir with a hearty slotted spoon to mix all ingredients together. Cover and keep a watchful eye. Every couple of minute, give the pot a good shake and stir the shellfish up- this will keep cooking time relatively even. After approx 10 -12 minutes, shells should begin to open. Using a large slotted spoon, remove shellfish from the pot (no worries if you remove other ingredients with the shellfish) and transfer to a large serving dish and place in a warm (not hot!) oven. Take stovetop temp down to medium and add in tomato puree. Once hot, add in monkfish chunks and cook through, about 5 minutes. Stir in cream and let heat through. Pour broth and cooked monkfish over mussels and clams, top with second half of basil and parmesan, and serve immediately with lemon wedges, a fresh green herb salad and lots of crusty bread for sopping up the broth- or in our case lots of big spoons as well!

Mussel

Green Up!

Making changes to live a more environmentally friendly life has become more and more easy in recent years. A while back, a friend sent me a link to the Reusable Bags website (http://www.reusablebags.com/), and making good on part of my 2010 goals, I ordered some new reusable produce bags. Previously, I had the classic linen style produce bags, which were great, but I always found myself repeatedly having to open them to check the contents while pulling veggies out of the fridge. In addition, they were a pain @ the checkout as you couldn't see the prices, and as a result, they have been relegated to other storage duties around the house. 

On a whim, I ordered the Flip & Tumble mesh produce bags, and I honestly could not be happier! For about eleven bucks, you get five bags, each with a different colored tag, and all big enough to accomodate almost any produce. The drawstring tops are easy to secure with a slipknot so you don't lose any of your goodies, the mesh is see thru enough for both cashiers to see prices and quick identification in the fridge. As an added bonus, the mesh design enables you to wash your produce right in the bag, and hang to dry by the drawstring. They're also great for using as a lunch bag or transporting pretty much anything, and I'm actually considering getting another set to keep in my glovebox so I don't have to worry about forgetting them if I have to make a quick store run. Not to mention, I think they are cute! I'm looking forward to seeing how long they last, but their construction seems quite sturdy, so I'm confident they'll make a run for it.

So if you're looking for a simple way to green up your grocery run, I would highly reccomend the Flip & Tumble produce bags. They're price savy, have sturdy construction, and are a GREAT way to eliminate using those awful plastic produce bags! This discussion begs the question- what are you doing to green up your lifestyle?