Alegria
I am defiantly starting to realize that food, and cooking is truly one thing that I am in love with. I have decided to start posting some of my recipes. All original, some inspired, some accidental. Take everything with a grain of salt.
Mussels in a garlic - white wine sauce with rice and salad
Ingredients:
Fresh PEI mussels - however much you like
A mother-load of garlic - garlic is the spice of life
A handful of chopped celery stalk
1 small carrot chopped finely (julienne if possible)
White wine
Basmati Rice
Salad greens
Vinaigrette
The how to:
Begin by inserting your favorite CD into the music player. For this meal, I'm listening to a "Cirque du Soleil" compilation! Music is essential for setting the mood! Pour yourself a glass of the wine. How else will you know if it is good? For this recipe, I am using a Chilean Sauvignon Blanc 2007. I could pretend to know other things about this wine, but I don't. The woman at the local liquor store said that it cooks nicely. Wine is good!
Garlic cloves need to get smashed (and I mean smashed! Own that garlic!! [That's how I get the flavor out]), and then chopped finely. Cover the garlic in salt - more than you think you will need. Don't be afraid! Mash the two parts together. This really brings the flavor out of the garlic. Get your hands dirty in this step so that you can lick them. I love garlic, and I love salt. Combine the two = finger licking success!
Cook the rice (I hope this is self explanatory). I like to put salt and butter into my rice. If two foods should get married, it's rice and seafood. I'm not much of a bread guy, so I find that rice makes an incredible substitute. Rice is simple, and flavorful too!
Heat a high walled pan to medium heat. Place a bunch of wine into the pan. "A bunch" is a highly technical term. If you haven't noticed, I hate measurements when it comes to cooking. I really like just going with it. Just cooking for love, not math. Try it! I dare you! You'll sort of develop an intuition as to when things are done / how much of what to put in. Sometimes I totally fail, other times, you come up with something awesome!
Once your wine is nice and hot, dump in the chopped celery, carrots, and garlic. Let simmer for a few moments. While you wait for the veggies to heat up, place some salad greens on a plate, and cover in the dressing of your choice (I used a vinaigrette today, because I could). Nothing fancy. Just tasty.
Next, place your mussels (which have been cleaned and sorted [NEVER COOK OR EAT A DEAD MUSSEL!!!!!!]) into the pan. Wish them a good nights sleep and put the lid on.
Sit for a moment, and enjoy another sip of your wine (or a gulp - depends on your personality). Focus on the smell of the kitchen - it will slowly change from hot wine to mussels. Shake the pan from time to time. Good time to do a little jig to the music you're listening to.
As you open the lid, you will see that your mussels have opened. SUCCESS!!!!
Pour everything from the pan into the biggest bowl you can - not because you need the space, but because it looks cool. (and your parents are out of town, so you can use whatever dishes you want.)
Place the rice onto a plate, and put it all onto the table. I recommend candles, and more music, and more wine. White wine goes quite nicely with seafood. I also recommend eating the mussels with your fingers, not a fork. I have a tendency to laugh when people try to use forks with mussels - very awkward.
Serve to the love of your life
Mussels in a garlic - white wine sauce with rice and salad
Ingredients:
Fresh PEI mussels - however much you like
A mother-load of garlic - garlic is the spice of life
A handful of chopped celery stalk
1 small carrot chopped finely (julienne if possible)
White wine
Basmati Rice
Salad greens
Vinaigrette
The how to:
Begin by inserting your favorite CD into the music player. For this meal, I'm listening to a "Cirque du Soleil" compilation! Music is essential for setting the mood! Pour yourself a glass of the wine. How else will you know if it is good? For this recipe, I am using a Chilean Sauvignon Blanc 2007. I could pretend to know other things about this wine, but I don't. The woman at the local liquor store said that it cooks nicely. Wine is good!
Garlic cloves need to get smashed (and I mean smashed! Own that garlic!! [That's how I get the flavor out]), and then chopped finely. Cover the garlic in salt - more than you think you will need. Don't be afraid! Mash the two parts together. This really brings the flavor out of the garlic. Get your hands dirty in this step so that you can lick them. I love garlic, and I love salt. Combine the two = finger licking success!
Cook the rice (I hope this is self explanatory). I like to put salt and butter into my rice. If two foods should get married, it's rice and seafood. I'm not much of a bread guy, so I find that rice makes an incredible substitute. Rice is simple, and flavorful too!
Heat a high walled pan to medium heat. Place a bunch of wine into the pan. "A bunch" is a highly technical term. If you haven't noticed, I hate measurements when it comes to cooking. I really like just going with it. Just cooking for love, not math. Try it! I dare you! You'll sort of develop an intuition as to when things are done / how much of what to put in. Sometimes I totally fail, other times, you come up with something awesome!
Once your wine is nice and hot, dump in the chopped celery, carrots, and garlic. Let simmer for a few moments. While you wait for the veggies to heat up, place some salad greens on a plate, and cover in the dressing of your choice (I used a vinaigrette today, because I could). Nothing fancy. Just tasty.
Next, place your mussels (which have been cleaned and sorted [NEVER COOK OR EAT A DEAD MUSSEL!!!!!!]) into the pan. Wish them a good nights sleep and put the lid on.
Sit for a moment, and enjoy another sip of your wine (or a gulp - depends on your personality). Focus on the smell of the kitchen - it will slowly change from hot wine to mussels. Shake the pan from time to time. Good time to do a little jig to the music you're listening to.
As you open the lid, you will see that your mussels have opened. SUCCESS!!!!
Pour everything from the pan into the biggest bowl you can - not because you need the space, but because it looks cool. (and your parents are out of town, so you can use whatever dishes you want.)
Place the rice onto a plate, and put it all onto the table. I recommend candles, and more music, and more wine. White wine goes quite nicely with seafood. I also recommend eating the mussels with your fingers, not a fork. I have a tendency to laugh when people try to use forks with mussels - very awkward.
Serve to the love of your life
John
posted by John at 9:12 PM
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