Mussels with tomatoes, wine, and anise Thursday, Jun 12 2008

ABOUT:

The Greek spin on cooking mussels, From Bon Appetite Magazine

SERVINGS:

Makes 4 first-course servings

INGREDIENTS:

4 tablespoons olive oil, divided
1 1/2 cups chopped onion
2 pounds mussels, scrubbed, debearded
4 tablespoons chopped fresh Italian parsley, divided
4 anchovy fillets, chopped
3 garlic cloves, chopped
6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)
1/2 cup canned tomato sauce
1/4 cup dry white wine

DIRECTIONS:

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

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Caviar Tart Saturday, Apr 26 2008

ABOUT:

From Gourmet Magazine

INGREDIENTS:

3/4 cup sour cream
8 hard-boiled large eggs, finely chopped
1/2 cup finely chopped onion (1 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 tablespoons finely chopped fresh dill
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh chives
7 oz black lumpfish caviar

DIRECTIONS:

Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.

Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.

Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.

Spread drained sour cream evenly over egg mixture with offset spatula.

Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.

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Fish in Salt Crust Thursday, Apr 17 2008

ABOUT:

One of my favorite and the best ways to cook fish. No matter which type of fish you make with this method it comes our perfect and moist then ever.

SERVINGS:

Serves 4 people

INGREDIENTS:

2 pounds coarse salt
1 cup water
2-pound whole red snapper, salmon, etc, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

DIRECTIONS:

Preheat oven to 450°F.
In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
Wrap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

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