This is so embarassing. School and opera has 'hit the fan' and I've been swamped. But, never fear, I have been eating! My mid-30s backside can testify...
We took a short trip to Phoenix to experience 100+ degrees. I think I've finished my research on that. However, it was the most bizarre combination of flavors. The Arizona Biltmore was a hotel Sean has been interested in for quite some time; it is mostly a hotel shrine to Frank Lloyd Wright. The walls were concrete (no lie), but stamped with a desert motif that was echoed around the entire grounds. Presidents have stayed here, Hollywood has stayed here, people marry here. It was pristine and unique, indeed. But it is shoulder season (hence, our manageable rates) and they were hosting two different conferences that weekend. Both signs posted out front: "Celebrate Your Marriage" and "Hell's City Tattoo Festival." Bizarre. Everyone behaved, although it was wierd to see whole tattooed families strolling around.
Anyhoo, we sweated (dry heat is still heat, folks) and ate and only hiked during the wee morning hours. One place of note was Delux Burgers. We like grilled burgers and can't get them at home without a grill, so we try on vacation. This place had a few burger ideas, sweet potato and french fries, and beer flights. Yep. Beer flights. Sean was hooked on the idea. Burgers: fair. Beer: good (Sean). I had a glass of Zin, which was really yummy with burg.
This past weekend we celebrated my brother's birthday in absentia. That way we could eat whatever we wanted, even green things! We had mussels because they looked good in the store, and drank a Sancerre with it which was quite nice. Mussels are so incredibly easy to make. Shame on all of you who haven't made them before now. They're cheap, and quick and yummy. The picture is actually a snap of after the mussels, since I ate them up before I remembered my little blog. MAKE THEM! The mussel weight is a guide, as we eat lots of them between us. Get as many as will fit in your stock pot comfortably.
Mussels with White Wine (serves 2)
3 lb mussels (or half mussels, half clams)
1 baguette, cut in 3/4 inch slices
3 T olive oil
1 clove garlic cut in half
2 T unsalted butter
3/4 lb leeks, white parts only, well washed, chopped small
2 medium shallots
4 sprigs fresh thyme (or tarragon, but save till end)
1 small sprig oregano (or 1/2 t dried)
1 bay leaf
1/2 serrano chile, seeded and chopped fine (or left out, you can sub with red pepper flakes)
2 c dry white wine
1. Scrub mussels in cool water. Remove beards and discard all broken or opened shells. Sometimes they just play dead. Gently squeeze them closed, and if they close themselves up after you've stopped watching, they're alive and want to be eaten. We want these suckers alive! Keep them on ice or in the fridge until ready to cook.
2. Meanwhile, have someone else start toasting the bread slices. You can use the oven or a simple toaster. Some would say to brush the slices with oil first but it is not necessary. Just rub the garlic clove on the slices just as they finish toasting. They do not need to be hot for this dish, so let them cool off while you are cooking.
3. Place a large stockpot over medium heat. Add butter. When melted and bubbling, add the leeks, shallots, thyme, oragno, bay leaf and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine and salt and pepper to taste; bring to a simmer. Add mussels, cover, cook until all shells have opened, about 7 minutes. Serve in a warm bowl with all the juice poured over, even the leeks and stuff (discard the thyme stems).
Do not eat any mussels that are not open after cooking. You will hurt. But save the bread for the end; it will help you sop up all the juices and stuff.
If 3 lbs looks like a lot, use this recipe for a first course. Double recipe as needed, but be careful of over stuffing the pot. You want to make sure all these suckers cook.
I had mussels in Santa Barbara with the (former) West Coast Callaways, served with chopped tarragon. I can't decide which herb I like best. I wonder what a bunch of different herbs would be like in here... We also like to dish up the mussels, and add some extra butter to the sauce before pouring it over. Butter can't ever be wrong.
We took a short trip to Phoenix to experience 100+ degrees. I think I've finished my research on that. However, it was the most bizarre combination of flavors. The Arizona Biltmore was a hotel Sean has been interested in for quite some time; it is mostly a hotel shrine to Frank Lloyd Wright. The walls were concrete (no lie), but stamped with a desert motif that was echoed around the entire grounds. Presidents have stayed here, Hollywood has stayed here, people marry here. It was pristine and unique, indeed. But it is shoulder season (hence, our manageable rates) and they were hosting two different conferences that weekend. Both signs posted out front: "Celebrate Your Marriage" and "Hell's City Tattoo Festival." Bizarre. Everyone behaved, although it was wierd to see whole tattooed families strolling around.
Anyhoo, we sweated (dry heat is still heat, folks) and ate and only hiked during the wee morning hours. One place of note was Delux Burgers. We like grilled burgers and can't get them at home without a grill, so we try on vacation. This place had a few burger ideas, sweet potato and french fries, and beer flights. Yep. Beer flights. Sean was hooked on the idea. Burgers: fair. Beer: good (Sean). I had a glass of Zin, which was really yummy with burg.
This past weekend we celebrated my brother's birthday in absentia. That way we could eat whatever we wanted, even green things! We had mussels because they looked good in the store, and drank a Sancerre with it which was quite nice. Mussels are so incredibly easy to make. Shame on all of you who haven't made them before now. They're cheap, and quick and yummy. The picture is actually a snap of after the mussels, since I ate them up before I remembered my little blog. MAKE THEM! The mussel weight is a guide, as we eat lots of them between us. Get as many as will fit in your stock pot comfortably.
Mussels with White Wine (serves 2)
3 lb mussels (or half mussels, half clams)
1 baguette, cut in 3/4 inch slices
3 T olive oil
1 clove garlic cut in half
2 T unsalted butter
3/4 lb leeks, white parts only, well washed, chopped small
2 medium shallots
4 sprigs fresh thyme (or tarragon, but save till end)
1 small sprig oregano (or 1/2 t dried)
1 bay leaf
1/2 serrano chile, seeded and chopped fine (or left out, you can sub with red pepper flakes)
2 c dry white wine
1. Scrub mussels in cool water. Remove beards and discard all broken or opened shells. Sometimes they just play dead. Gently squeeze them closed, and if they close themselves up after you've stopped watching, they're alive and want to be eaten. We want these suckers alive! Keep them on ice or in the fridge until ready to cook.
2. Meanwhile, have someone else start toasting the bread slices. You can use the oven or a simple toaster. Some would say to brush the slices with oil first but it is not necessary. Just rub the garlic clove on the slices just as they finish toasting. They do not need to be hot for this dish, so let them cool off while you are cooking.
3. Place a large stockpot over medium heat. Add butter. When melted and bubbling, add the leeks, shallots, thyme, oragno, bay leaf and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine and salt and pepper to taste; bring to a simmer. Add mussels, cover, cook until all shells have opened, about 7 minutes. Serve in a warm bowl with all the juice poured over, even the leeks and stuff (discard the thyme stems).
Do not eat any mussels that are not open after cooking. You will hurt. But save the bread for the end; it will help you sop up all the juices and stuff.
If 3 lbs looks like a lot, use this recipe for a first course. Double recipe as needed, but be careful of over stuffing the pot. You want to make sure all these suckers cook.
I had mussels in Santa Barbara with the (former) West Coast Callaways, served with chopped tarragon. I can't decide which herb I like best. I wonder what a bunch of different herbs would be like in here... We also like to dish up the mussels, and add some extra butter to the sauce before pouring it over. Butter can't ever be wrong.
1 comment:
Happy birthday to me!
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