moules frites

I bought a bottle of white wine last week and decided it wasn't so hot, but it seemed a waste to throw it away. So, moules frites for dinner! (with a cold beer;-) Growing up in rhode island, mussels will always be the small black ones we used to crush on the beach as kids, but if you prefer, you can upgrade to the larger, meatier new zealand variety. A 2-lb bag of fresh local maine or connecticut black ones will cost you under 10 bucks and is more than enough for two.There are a million ways to cook them, but I like the crisp, northern french flavors in this simple recipe from Lille. 

2 lb bag fresh mussels

2 cups dry white wine

2 T olive oil

2 cloves garlic, crushed

1 small onion, diced

2 fennel stalks (or celery), chopped

1 lg sprig thyme

bunch fresh parsley, chopped to 1 cup 

sea salt & fresh black pepper

sides: french baguette, fries ('ore ida', has to be shoe string are fantastic), butter and mayo.

Scrub mussels and place in large bowl of cold water. If any shells are open, they should close when tapped with a spoon- if not, throw them away. Put the olive oil, garlic, onion, & fennel on low heat for a few minutes, then add the wine and raise heat to high. Add mussels and herbs, and bring to boil- transfer any mussels that open early to a large bowl so they don't overcook. Grate fresh black pepper (lots!) over the pot, and pour all the remaining mussels and liquid into the bowl. Serve steamy, with warm bread and frites (just right timing @ 15 min in oven).  

three cheese macaroni

maiale al latte

This is pork braised in milk and herbs. I make it like a pot roast in a dutch oven using pork tenderloin, but you can use shoulder or chops (ask for them tied in one piece from the butcher).  

2-3lb pork tenderloin

few slices guanciale, if available

1-2 cups whole milk

1/4 c. white wine

2 T olive oil

1 small clove garlic, crushed

2 juniper berries, crushed

2 bay leaves

1 T fresh rosemary 

1 T fresh  sage 

Preheat oven to 325. In a large oven-proof pot, heat oil and herbs, and add tenderloin. Season in pot with salt & pepper, and brown lightly. Lay garlic and guanciale on top, turn and brown the other side, about 1 minute. Pour wine over roast, simmer, then turn off heat and add milk until roast is almost submerged. Cover and braise in the oven about 2 hours. The meat should come apart like pulled pork when pressed with a fork. Milk will form curds; you can leave them or run the liquid through a strainer before serving. Slice roast coarsely and serve with the juice.

asparagus, peas and basil

A nice twist on same-old asparagus. You can mix- and-match the green vegetables, using green beans, broccolini or whatever. The shallots & chopped basil add a little zest.

1 bunch (thin) asparagus, chopped every 2" diagonal

1 c. sweet peas (fresh or frozen)

1 shallot, peeled & diced

handful chopped basil (3/4 cup)

2 T. olive oil

sea salt

Boil 1 cup water in a small pot, add peas & asparagus. Cook 1 minute to bring out the bright green color, then drain water & return pot to stove. Pour in the olive oil & shallots, and saute on low-med until tender but slightly al dente, about 6 minutes. 

rosemary lamb steak

There is a greek owned market near our house where I discovered a great new cut of lamb- the leg steak. Perfect for grilling or the broiler, the meat is as delicious as leg of lamb, without all the work. I've been on a kick using lots of fresh herbs lately so this one's got lots of rosemary.

2 lamb steaks

bunch fresh rosemary, finely chopped about 1 cup

3 cloves garlic, minced

3/4 c. olive oil

salt & pepper

Rinse & pat steaks dry; place in a shallow pan. Pour olive oil over steaks and add rosemary & garlic. Shuffle & turn the steaks around in the pan until they're evenly coated with oil & herbs. Sprinkle both sides generously with sea salt and fresh ground pepper. Cover & refrigerate 1-2 hours. Grill or broil, about 3 minutes each side, basting frequently with the extra marinade. I like med-rare, but check after 2 minutes to gauge timing, because it varies according to thickness.

1 c. rice, or orzo

1 small onion, finely chopped

2 c. chicken broth, or water is fine

olive oil

fresh parsley

fresh mint

salt & pepper

pita bread

(**for orzo, follow adjust cook time to 8 minutes) In a small pot, add a dash of olive oil and the chopped onion. Simmer low until soft. Add rice, stir to blend, then add chicken broth or water & stir. Cover and cook low 20 minutes. Turn off burner & add olive oil, mint, parsley, salt, pepper & blend. Serve with lamb and warm pita bread.

striped bass with fennel tomato buerre blanc

terrine de campagne