Post #103 ~ Mussels with Tomatoes, Fennel and Caramelized Shallots

As you might have noticed, it's been a while since my last post.  Actually, it was a while since the post before that one, too.  In truth, this final semester has been a really busy one for me (as well it should be, seeing as it's my last!).  In the past four months, I've conducted a study, assisted in a study, compiled date from my own study, analyzed said data and written a dissertation.  I'm defending May 2 and walking May 11.  I can't believe how quickly it's all gone!

So, in sum, I've still been cooking, but not blogging about it quite as much.  Tonight I really felt like returning to basics and cooking a favorite meal (but with a twist) and writing a post.  For those of you who know my blog, you realize that this means a post about insalate caprese, ratatouille or mussels, and hopefully by now you know the theme of tonight's dinner.

I was researching some different ways to make mussels, and happened upon an ingredient I had never before considered: Fennel.  I don't have a ton of familiarity with fennel, outside of the rogue seed that appears on a slice of pepperoni pizza, or the anise-flavored cookies I binge on at least once every other Christmas.

But I had seen and heard great things from my favorite chefs on my favorite cooking shows, so I decided it was high time I dallied with this flavorful bulb.  So here's what you'll need for tonight's meal:

~ Mussels (between 15 mussels - about 2/3 pound - and one pound, depending on your appetite)
~ 1 shallot (sweeter than onion, IMO)
~ 2 cloves garlic, crushed
~ 3 roma tomatoes
~ 1 bulb fennel (although I only used about 1/3 of it)
~ Fresh parsley (although many other herbs would have worked well)
~ Dry white wine
~ Coarse-ground sea salt
~ EVOO
~ Baguette

I started some EVOO smoking in a pan, and tossed in the sliced shallot to caramelize, tossing it once as I sliced everything else.  Next, I sliced the fennel.  Once knife slice told me I was making a good decision, as a spicy, familiar-yet-new aroma filled the air.  Into the pan it went, and the aromas only got better as it joined the sweet, savory scent of the caramelized shallot.  Things were heating up rather quickly, so I added some white wine.  There was lots of steam, so I stepped back and added more gradually, eventually equalling about a cup.  Next went the romas, coarsely chopped.  I added some parsley at this point, as well as some salt.  I turned up the heat and let them really cook.  I crushed in two cloves of garlic and added more parsley, and savored the aromas.  After rinsing the mussels, I slid them into the pan and covered the whole deal.  I let it simmer for 4 minutes, my usual time for cooking mussels.

In the mean time, I did useful things like put dishes in the sink, ingredients back in the fridge, sliced the bread and poured and sampled the wine.  All was well in the world.  After 4 minutes, I put the mussels into a bowl and grabbed the plate with the bread.  I was halfway into the livingroom when I swear I could hear Mireille Guiliano (see #17) yelling at me all the way from France.  So I set myself down at my kitchen table and really enjoyed the meal.  I mean, as I've said before, this is a meal for which you should eschew napkins in favor of a towel.  Hands and bread are the utensils here, with a fork at the ready as a last resort (or to avoid burned fingers).  The resulting broth was tremendously flavorful, and there was plenty of it and the other ingredients to compliment the mussels.

The fennel was amazing.  It kept a crunchiness to it, but was cooked to a satisfying done-ness.  It added an intensely spicy (as in aromatic, rather than "hot") dimension to the meal and complemented the bright, biteyness of the parsley and the acidic flavor of the romas beautifully.  The wine I chose for cooking and drinking was a Romanian Pinot Grigio by Dreambird.  It was citrussy with a nice balance of mineral.  It complemented this seafood dish like a fresh squeeze of lemon compliments a fillet of haddock.

All in all, an immensely satisfying meal.

Yours in the love of good food and wine,
AL


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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Ninety-sixth Post ~ Bruschetta-topped breaded tilapia

This was a really simple meal.  So simple, in fact, I considered not blogging about it.  But then, after thinking about my post labels such as "quick dinner," I thought, perhaps I should blog about it for just that reason.

So here you go.

Here's what you'll need:
~ 1 tilapia fillet (I used frozen, and recommend going fresh.  However, this method of preparation will be so flavorful, you won't even notice the difference)
~ Italian seasoned breadcrumbs
~ Premade bruschetta
~ Coarse-ground sea-salt
~ EVOO and/or butter

For the side I made the always-delectable roasted brussels sprouts.  See this post for easy-to-follow instructions to for preparing one of my favorite veggies in an oh-so-sweet way.  The only change I made was to exchange fresh thyme for garlic.

Start the brussels sprouts roasting.  Sprinkle ample breadcrumbs on a plate.  Generously coat both sides (including the little nook and cranny) of the tilapia fillet.  Start some EVOO heating in a pan.

: : PAUSE : :

Today something unimaginable happened.  I ran out of EVOO.  Somehow, I thought there was more in the bottle than there was, but sure enough, I tipped it into the pan, and about a teaspoon-full came out.  I thought it might be enough to sautee the tilapia, but unfortunately, it wasn't.  So I added about a tablespoon of butter (not too bad, calorie-wise, right?) and that gave the fillet the most delicately, deliciously browned edges.  Definite accidental win.

: : UNPAUSE : :

So after the tilapia is breaded, set it into the oil or butter or both.  Let it sizzle away while you stir the brussels sprouts.  Salt the upturned side of the tilapia, then flip it.  When it's done, top it with the bruschetta (remaining juice and all).  It doesn't take a lot (I saved about a tablespoon of bruschetta for this meal from when I cooked the lamb and tortellini earlier this week).

I enjoyed tonight's meal with another fabulous chilled glass of the Vinho Verde by Gazele.  Absolutely divine on such a hot summer's night!

Yours in the love of good food and wine,
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Ninety-fifth Post ~ Prep Ahead Mussels with White Wine, Garlic, Herbs & Tomato

After I get done lecturing, I feel emotionally, mentally and physically exhausted, in a really rewarding kind of way.  Typically, I do call-ahead take-out from Panera, where I can grab my healthy, foodie meal to go, drive back to my apartment, and collapse in front of my TV to dine on panini, salad and a nice glass of wine.

But I'm trying to think outside the lunchbox for some easy alternatives.

Enter mussels.

You all know my love affair with these mollusks - easy, inexpensive, quick and oh-so-yummy.  What's not to love?  It's a quick meal in and of itself, but I thought I'd do some prep to make it even quicker.  My efforts paid off.

Here's what you'll need for tonight's meal:

~ Mussels (1 lb does it for me - unfortunately, Wegmans misplaced the special order I had called in early this morning, and I ended up having to wait for a while with two exceptionally apologetic and friendly seafood staffers while they painstakingly looked for the code to ring up a single pound of mussels, which is not a usual purchase.  Hence the call-ahead.  But we found it - #6755.  Immortalized herein)
~ White wine (tonight's was a lively Portuguese Gazela vinho verde - as clear and effervescent as sparkling water - but with a great deal more citrussy, fresh character!
~ Garlic (1 clove)
~ Fresh herbs on hand (savory, thyme and oregano for me!)
~ 10 or so pieces of oven-roasted tomatoes from the Mediterranean bar.  Super yummy.
~ 2 tbs. butter
~ Coarse-ground salt to taste

In the afternoon, I prepped the broth.  Into my pan went some white wine, garlic, tomatoes, herbs, two pats of butter and salt.  I slapped a lid on and put it into the fridge.

End of story.

I came home this evening with my pound of mussels and a baguette, let the pot come to temp while I greeted my puppy and set my bags down, and then started it simmering, rinsed the mussels and plopped them in.  They cooked covered for 3 minutes while I poured myself a glass of chilled wine and sliced the baguette.

Not 10 minutes in the door, I was sitting down to one heck of a savory meal.

Panera, you know I love you - and I'll probably see you Thursday.  But this was a great way to kick off my week!

Yours in the love of good food and wine,
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Forty-seventh Post ~ Chicken Nuggets with Blue Bruschetta and a Crisp Salad... Because sometimes, you just want summer to GET HERE already...

This is such a simple meal, I almost didn't post about it, but then I thought, maybe someone else out there could at least be warmed by the idea that Summer Foods + Middle of Winter = Instant Happy.

I don't know why this whole montage struck me as "summery" - perhaps it just looked like the kind of stuff you'd find at a picnic... a kid's picnic, even...

Growing up, my mom was a big fan of serving salads as a side during summer. And the fact that I was a miniature foodie from Day 1 not withstanding, these were seriously kid-friendly salads. Crispy green lettuce, french dressing so sweet it was like candy, and ginormous chunks of velveeta cheese everywhere.

When I eat bruschetta (especially Wegmans!) I find myself sitting on a sunny hill in Delaware Park watching Shakespeare with friends and pounding seriously good eats.

When I bread and toss chicken nuggets... well, I just feel like a kid. And isn't that summer in a nutshell?

So here's what you'll need:

For the bruschetta:

~ Wegman's bruschetta

~ Blue cheese crumbles

Toss ahead of time and let it all meld.

For the chicken:

~ Chicken tenderloins, diced

~ Italian breadcrumbs

~ Salt to taste

~ Olive oil

Dice and coat the chicken cubes and drop carefully onto a pan with a good amount of seriously hot oil. Toss around for a bit until browned and crispy

For the salad:

~ $1.00 and change

~ A fast-food drive-through window

For a one-time quick salad, I love grabbing one of the $1 salads from a drivethru. It's a fast, cheap pre-made veggie. I got ranch dressing because it reminded me of picnics and let it chill in the fridge until right before I sat down.

Serve with a chilled white (I had Vetter Vineyard's Chardonnay) and a good summery CD, like Jack Johnson, playing on your laptop.

Summer will come, folks! And then we'll all be pining for the days of sweaters and cozy winter stews!

Yours in the love of good food and wine and the memories they carry,

AL

Twenty-seventh post ~ Lemon and Herb Tilapia

The weather has gotten hotter this August, so for the better part of the day, I grazed on fresh fruits and veggies directly out of the fridge, with the occasional nut for protein. I knew that I should cook something substantial for dinner tonight, but what can one eat on a day whose humidity is reminiscent of walking into a bathroom after someone has taken a 30-minute shower?

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The answer, my friends, is fish. And not a hearty fish like salmon, either. Days like today call for a fish that is light and flakey. Namely, tilapia.

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I found this fillet at Wegmans for just under $3.00. This afternoon, I prepped the fish so that it could marinate while I was working. Thus, the actual time spent slaving over the hot stove tonight was minimum! Here's what you'll need for tonight's dinner:

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~ Fish (while I used tilapia, orange roughy is another nice light fish)

~ Chives

~ Onion

~ Lemon

~ Olive oil

~ Salt and pepper to taste

~ White wine (I purchased a New Yorker for my white this week: Bully Hill's "Fish Market White." The picture on the label of the "Lady of Martinique" reminded me of my travels in the Caribbean, and just that alone seemed to pair well with today's weather!)

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As we're trying to keep tonight's dinner light, I'd suggest a veggie rather than a starch. I realize that a lot of my posts feature green beans, but in truth, they're one of my favorite veggies. They're tasty, inexpensive, easy to cook and good for you. What's not to love? I cooked these pre-cut, prewashed French beans by sauteeing them in a little oil and then adding some white wine and water to steam them. As they were finishing I added some salt, pepper and garlic.

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So, back to the fish. My brain is too hot and tired to relate all of this in chronological order. Hopefully you've read this through to the end before you've actually started cooking. In any case...

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In the afternoon, put about a tablespoon of olive oil in the pan in which you wish to cook the fish. Turn the fish in the pan a few times to coat it. Salt and pepper it. Mince some onion onto it...

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::PAUSE::

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I've never really learned a lot about onions. I don't particularly like onions, honestly, but I'm slowly discovering the punch they can add to food and starting to warm to them. Because I don't know much about them, I'm not too picky when shopping for them. I saw these tiny little onions at Wegmans and thought, "Tiny onions. Perfect for a person cooking for one: waste not, want not..." and purchased them because of their size without a second thought. It turns out that what I minced up for my fish tonight was a "cibol" or Welsh onion (the misnomer Welsh coming from a misinterpreted Old English word welisc meaning "foreign" rather than "of Wales," as this little root hails from Asia). It packs a lot of flavor into such a tiny space, and a little goes a long ways. Once cooked, it has a slightly carmelized, sweet taste. I've become a fan.

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::UNPAUSE::

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So mince up a bit of whatever onion-related bulb you happen to be in possession of, and scatter it over the fish. Squeeze ample lemon juice over it, snip some chives onto it, and then cut paper-thin slices of lemon to lay over the top of it. Slap a lid on and place it in your fridge for the afternoon. Get it out about 45 minutes before you're ready to cook so it starts to warm up.

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When you're ready to cook it, put it on the stove and start it heating up. Pour some white wine into the pan, but not over the fish. As soon as it starts sizzling, cover it and cook your veggie. Keep adding tiny bits of white wine gradually as its cooking so that it's never without liquid but never really boiling in it, either.

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The result will be a sweet, zesty, flavorful meal. The onions that fall off the fish carmelize with the wine, creating a really savory sauce that's still light and not too heavy. The lemon slices steam over the fish, releasing all of the flavor but somehow none of that acidic punch that you usually get from lemon.

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The Fish Market White paired perfectly. While the label says that it's from "hybrid grapes," I'm guessing there's some sweet Delaware in there, as well as something slightly more citrussy like a Sauvingon. It pairs well, making this meal filling, yet light and refreshing. A must for this kind of weather!

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Yours in the love of good food and wine,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Fifteenth Post ~ Fresh, simple fare: Green beans with sauteed chicken and mushrooms

Summer has come to Buffalo. Today's highs were in the upper 80s, and boy, did it feel every bit of 90. When it's this hot out, I crave simple foods. Perhaps it's because I know my body just doesn't have the energy to sluggishly pilfer its way through heavily sauced and flavored foods for the needed nutrients. Perhaps it is because I just can't string together too many ingredients at once when my brain feels steamed. In any case, I crave simplicity.

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Tonight's dinner fit the bill. I quite literally pulled from the refrigerator foods that sounded good to me, and then combined them. In the end, I thought it created a sort of Provincal meal. Here's what I grabbed:

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~ Chilled white wine

~ Chicken tenderloins that should be used up

~ Mushrooms (pre-washed and sliced - as I said: simple)

~ Green beans

~ Onion

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For the seasoning:

~ Chilled white wine (noticing a pattern?)

~ Olive oil

~ Chives

~ Basil

~ Salt/pepper

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Cut the chicken up into fork-managable pieces. Place in stick-free pan with chopped onion. Pour on some olive oil, ample white wine, and season with salt and pepper. Toss in some mushrooms and start it sizzling.

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Now that your brain has tackled that, snip up some chives and basil into the mixture. Stir around a bit. It should cook in next to no time.

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:: PAUSE ::

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I'm all for using the proper cooking methods and tools. But some nights (like tonight) call for laziness.

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:: UNPAUSE ::

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Scootch your cooked chicken, onions, mushrooms and herbs over to one end of your pan. Place some frozen green beans in the other end. Tilt the pan so the hot sauce infiltrates the mini bean-fortress you've built. Stir them around a bit 'til they look done. The end result is that the beans will be cooked al dente and sweetened by the flavors of the wine, herbs, and earthiness of the mushrooms.

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Tilt the whole thing onto a plate and enjoy with a glass of chilled white wine. I served this with a French table wine called Vieux Papes. It paired wonderfully, tasting a little grassy (in a refreshing way) and citrussy, making it a perfect companion to this summer meal.

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Bon apetit!

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Yours in the love of food, wine, and occasional laziness,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.