Mussels in Butter, Wine & Red Pepper Flakes with Toasted Baguette

Tuesday night’s dinner was a very special dinner. Not only because we had a guest chef appearance by Kristian who made us delicious, butter soaked mussels, but because it was my sister’s first time visiting me in San Francisco. We haven’t spent any real time together in over a year, so we have some catching up to do. We kicked off the visit with 2 huge pots of mussels swimming in butter, wine and Parmesan, next to toasted baguette and a salad nope, no salad.

Kudos to Kristian on a delicious meal. Apparently it isn’t hard to make mussels, though I’ve never made them myself. The scrubbing/debearding/alive or dead mysteries have kept me away. But here goes Kristian, makin’ it look easy…

5 pounds mussels (kept chilled, but not covered – or they suffocate)

4 sticks of butter

1/3 cup red or white wine

4-5 leaves basil, torn

Crushed red pepper flakes

Shaved parmesan
salt and pepper

1 or 2 French baguettes

Olive oil – for drizzling

1 lemon, quartered

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut. 

In (2) large pots, melt (2) sticks of butter in each. Stir in wine and add mussels. Cook over medium to low heat, stirring mussels gently, then cover until mussels open- about 8-10 minutes. Sprinkle basil, parmesan and red pepper flakes. Shake pan with lid on to make sure mussels don't burn on the bottom, and get covered with the sauce. Serve immediately with baguette and lemon slices. 

Heirloom Tomato & Feta Quinoa Tabouli

Being a member of Scribe Winery has been the gift that keeps giving. This weekend I took my friend Leslie, who was visiting from Charlotte, to pick up my third quarter shipment. Not only did she get to see the beauty that is Scribe with a complimentary glass of wine in hand, but we got to take home heirloom tomatoes from their garden.

Alanna and I strategically have wine club memberships near each other, so we made the rounds…

There is really only one way to eat homegrown, ripe heirloom tomatoes: raw. Maybe paired with cheese. Dinner was obvious.

Heirloom & Feta Quinoa Tabouli

1 cup quinoa
1 tablespoon + 2 tablespoons olive oil
2 cloves + 1 clove garlic, minced
1/2 red onion, chopped
1/2 bunch kale, chopped
1 can garbanzo beans, rinsed
1 heirloom tomato, diced
2 ounces feta, cubed
1/4 cub fresh mint, chopped
2 tablespoons red wine vinegar
1 tablespoon lemon juice
red pepper flakes
salt and pepper

Add quinoa and 2 cups water to a pot and bring to a boil. Reduce and cover for 12-15 minutes, until fluffy. In a large skillet, heat 1 tablespoon olive oil and add 2 cloves garlic and onion. Once onion start to soften, add in kale and stir. Sprinkle a tablespoon or two of water and cover to let steam for 3-5 minutes.

Dump cooked quinoa to a large bowl.Top with kale mixture, garbanzo beans, tomato, feta and mint. In a cup, whisk 2 tablespoons olive oil, 1 clove minced garlic, red wine vinegar, and lemon together. Pour over tabouli and toss. Season with salt, pepper and red pepper flakes. Serve or chill until ready to serve.

Happy Pizza

Pizza is the food of celebration. The champagne of foods. Pizza party after a soccer game, order pizza for sleep overs, eating pizza in Italy (you should be celebrating the fact that you're in Italy).

Tonight called for pizza. My little stay-at-home roommate got herself a job! Only took about 5 minutes. She prepped the dough while I was bread-winning at work.

Then the fun part:

Pizza Dough

4 cups flour (white, wheat or mixture)
2 teaspoon salt
1 packet yeast
1/4 cup warm water + 1 1/4 cups of room temperature water
2 tablespoons of olive oil + extra to coat bowl

Mix flour and salt together in the bowl of a good processor. Mix yeast with 1/4 cup warm water and let proof. Combine yeast mixture, 1 1/4 cups of room temperature water and 2 tablespoons of olive oil.

Pour yeast mixture into food processor over the flour, pulsing until it forms smooth elastic ball. Place dough in an oil coated bowl for 2 hours until it has doubled in size.

Preheat oven to 450. Divide dough in half and spread one half onto greased cooking sheet. Top with desired ingredients and bake for 12-15 minutes until crust is lightly brown on the edges and cheese is bubbling.

Dover Sole in Shallot, Butter & White Wine Sauce with Roasted Brussels Sprouts & Gorgonzola

The “I don’t have time” excuse doesn’t work for this thin white fish dish. I’ve been working late these past couple weeks which has been more or less driving me nuts, mostly because I get home too late to make anything exciting. (Piles of spinach with balsamic vinegar and sliced banana on tortilla… really?)

I will admit that I had help with this meal. My old, now new roommate Quin just moved in (!) and has been getting dinner started without me. However, start to finish, the fish took maybe 15 minutes. You, too, can have Dover Sole with shallot, butter and white wine sauce on Monday night.

Bonus – you have to open a bottle of wine. Not that you wouldn’t have that excuse anyway because, well… it’s Monday.

Dover Sole with Shallot, Butter & White Wine Sauce

3-4 Dover Sole filets
1 tablespoon olive oil
salt and pepper
3 tablespoons flour

1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
1/3 cup white wine
1/2 lemon

Heat olive oil in a large pan over medium heat. Pat filets dry, sprinkle with salt and pepper then dredge in flour. Place in hot oil and let cook for 2-3 minutes, until golden. Flip and cook other side an additional minute or two. Remove from pan and keep warm.

In same pan, add butter and oil. When butter is melted, add garlic and shallot. Stir for a minute, until garlic is fragrant. Pour in white wine and let reduce for 5 minutes. Squeeze lemon over the sauce and stir another minute. Place fish over bed of greens, spoon sauce over fish and serve with a large glass of wine.

On the side, might I suggest roasted Brussels sprouts with crumbled gorgonzola cheese.

Cheers!