Mussels in Smoky Poblano-Cilantro Broth Wednesday, Dec 25 2013 

1 poblano chile
1 cup dry white wine
1/4 cup chopped shallots
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot smoked paprika
3 garlic cloves, sliced
1 (8-ounce) bottle clam juice
48 mussels (about 2 pounds), scrubbed and debearded
1 tablespoon fresh lime juice
1 tablespoon unsalted butter

Preheat broiler to high.

Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.

Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.

Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Cooking Light, April 2013, page102

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Quick Seafood Stew Tuesday, Jul 2 2013 

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound striped bass fillets
1 1/2 cups thinly sliced leek
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock (such as Swanson)
1/2 cup clam juice
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 thyme sprigs
1 bay leaf
24 medium mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
4 (1-ounce) slices diagonally cut French bread
1 garlic clove, halved

Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.

Preheat broiler to high.

Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.

Reduce heat to medium-high. Add leek and sliced garlic; sauté 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.

Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

Cooking Light, May 2013, page 60

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Mussels with Fennel and Wine Sunday, Mar 24 2013 

3 tablespoons unsalted butter
1 large fennel bulb, coarsely chopped, plus fennel fronds for serving
2 shallots, chopped
kosher salt and black pepper
2 pounds mussels, scrubbed
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons white wine vinegar
5 ounces mixed greens (about 6 cups)
country bread, for serving

Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the mussels and wine and simmer, covered, until the mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.)

Meanwhile, in a large bowl, combine the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.

Calories 228, Fat 14g, Sat Fat 2g, Cholesterol 0mg, Sodium 257mg, Protein 6g, Carbohydrate 23g, Sugar 3g, Fiber 6g, Iron 3mg, Calcium 107mg

Real Simple, February 2013, Page 162

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Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013 

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

Orzo with Brown Butter and Parmesan Thursday, Feb 7 2013 

Serves 4

1 1/2 cups lower-salt chicken broth
2 Tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano-Reggiano
Thinly sliced fresh chives (optional)

In 1-to 2-quart saucepan, bring the chicken broth and ¼ cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasional until the butter turns golden-brown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender about 12 minutes the mixture may still be wet but will setup. Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Lamine Perri, Fine Cooking, Aug/Sept 2011, Page 21

Curried Coconut Mussels Tuesday, Jun 12 2012 

1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, chopped
2 teaspoons red curry paste
1 cup light coconut milk
1/2 cup dry white wine
1 teaspoon dark brown sugar
1/4 teaspoon kosher salt
2 pounds small mussels, scrubbed and debearded (about 60)
3/4 cup small basil leaves, divided
3 tablespoons fresh lime juice
4 lime wedges

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.

Calories 241, Fat 9.9g (Sat 4g, Mono 3.2g, Poly 1.3g), Protein 20g, Carbohydrate 19.1g, Fiber 1.7g, Cholesterol 42mg, Iron 6.8mg, Sodium 594mg, Calcium 80mg

Cooking Light, June 2011, Page 186

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Farmhouse Vegetable and Barley Soup Friday, Jan 27 2012 

1/8 ounce dried porchini mushrooms
8 sprigs fresh parsley plus 3 Tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 Tablespoons unsalted butter
1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/4 inch pieces
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 turnip, peeled and cut into 1/4 inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Serves 6 to 8

Grind porcini with spice grinder until they rememble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainer for other use. Using kitchen twine, tie together parsley sprigs, thyme and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season wiht salt and pepper to taste. Serve.

Cook’s Illustrated, November & December 2011, page 13

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BARLEY RISOTTO WITH HAM AND MUSHROOMS Saturday, Dec 10 2011 

Active 40 minutes Total 40 minutes Serves 4

3 tablespoons unsalted butter
2 medium shallots, sliced
1½ cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
½ cup grated parmesan cheese
¼ cup chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes. Add the chicken broth and bring to a simmer; cover, reduce the heat to medium-low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.

Per Serving Calories 498, Fat 16g (Sat 9g), Cholesterol 62mg, Sodium 565mg, Carbs 64g, Fiber 13g, Protein 18g

Food Network Magazine, April 2011, Page 84

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Mussels with Leeks and Pancetta Wednesday, Oct 19 2011 

MAKES 4 SERVINGS

1 pound mussels in shells (about 30)
3 ounces pancetta, chopped
3 medium leeks, sliced (1 cup; white part only)
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup dry white wine
2 to 3 tablespoons snipped fresh chives
Crusty country bread (optional)

Scrub mussels under cold running water. Remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

In a Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta; drain on paper towels. Drain fat from the Dutch oven, reserving 1 tablespoon. Return the 1 tablespoon fat to Dutch oven. Add leeks; cook and stir about 3 minutes or until tender.

Add orange peel, orange juice, and wine to Dutch oven. Bring to boiling. Add mussels to Dutch oven; reduce heat. Simmer, covered, for 5 to 7 minutes or until mussels open. Discard any mussels that do not open. Sprinkle with pancetta and chives. If desired, serve with crusty country bread.

PER SERVING 333 cal., 11g total fat (3g sat. fat), 47mg chol., 905mg sodium, 33g carb.,2g fiber, 20g pro.
Page 48 GARDEN-FRESH RECIPES

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Scampi over Couscous Wednesday, Jul 13 2011 

Prep: 15 minutes. Cook: about 12 minutes.

1 box (6.2 ounces) seasoned couscous mix
1/4 cup olive oil
1/4 cup (1/2 stick) butter
3 large cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, shelled and deveined, tails left on (about 24 shrimp)
2 Tbsp dry white wine
2 Tbsp lemon juice
1/4  tsp salt
1/8 tsp black pepper
3 Tbsp chopped fresh parsley
Lemon wedges, for garnish

1. In saucepan, heat amount of liquid as directed on packaged couscous mixture.
2. Meanwhile, heat oil and 2 tablespoons butter in large skillet. Add garlic and pepper flakes; cook 1 minute. Add shrimp; cook 6 minutes. Remove shrimp with slotted spoon to plate; keep warm. Reserve cooking oil.
3. Add wine to couscous liquid in saucepan. Boil 1 minute. Add remaining butter, juice, salt, pepper, parsley. Finish couscous, following package directions.
4. Spoon couscous on platter. Add shrimp. Drizzle on oil from skillet. Garnish.

Nutrient Value Per Serving:
324 calories, 18 g fat (6 g saturated), 19 g protein, 23 g carbohydrate, 1 g fiber, 506 mg sodium, 155 mg cholesterol.

Family Circle recipe card

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