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Mussels & Clams Pastis

April 27, 2013
mussels pastis

mussels pastis

BiRite Market opened up a location a short bike ride from my house, and I’ve made it an excuse to shop in smaller quantities and incorporate the exercise of going to the store as an excuse to make even fresher meals. These beautiful PEI mussels were filled to the edge of their shells with meat, the freshest I’ve seen in a long while and exceptionally tender.

When shopping for shellfish, always make sure your shells are not broken (throw the mussel out if it is!), that they close when you agitate them, are free of debris on the outside (scrub them with cold water), and that you toss any that don’t open after cooking (though a small crack open is perfectly fine!).

In case you have not cleaned or bought bivalves before, here’s what I do to clean them up and inspect them:

How to Clean Mussels and Clams

1) Bring them home immediately, and if you aren’t using them in the next hour, open up their bag and put them in the refrigerator so they can breathe, or set them on ice and leave them out, as they do in the store. Always buy them the same day you intend to cook them.

2) 30 minutes to 1 hour before cooking, place them in very cold fresh water and leave them unagitated for at least 10 minutes. They will relax, open up, and use the fresh water, thus rinsing out any sediment, sand, etc from the inside of their shells.

3) Before removing them from the water, inspect each mussel or clam for any missing chunks, major cracks, etc. If it has an imperfection, throw it out. If it does not close when you handle it, throw it out. Even when buying from a quality fishmonger, you’ll likely have 1-2 that get thrown out before cooking.

4) Next, if especially dirty, replace the cleaning water and recover in very cold water. Remove any “beards” or seaweed looking bits that are hanging out the side of the mussels shells. Do this with a quick jerking action down towards the thickest side of the mussel. It will take a little effort, especially if they are very fresh. Strain them and cook them within 20 minutes or so!

Mussels & Clams Pastis Recipe

Serves 2

1.5-2lb of mussels and clams
2 T olive oil
1 large shallot, chopped finely
2 cloves garlic, minced
1/2 C white wine
1 C Pernod or other anise liquor
2 T fresh parsley, roughly chopped
salt & pepper

In a large pan that will fit all of the mussels and clams, add the olive oil and heat to medium. Add the garlic and shallot, cooking until nearly translucent or beginning to be translucent, but not caramelized or browned. Add some salt, the white wine and pernod, and reduce slightly, raising heat immediately to high or medium high.

Add the mussels and/or clams and cover, cooking about 2 minutes before checking. Cover again if they are not all or mostly opened. When all are opened, remove lid and stir well, adding fresh cracked pepper. Remove the mussels and clams and set aside in a warm spot or in a heated bowl (or place into heated individual serving bowls). Change heat to high and reduce liquid by 1/2, then add the parsley and serve over the mussels and clams.

Serve with french fries or bread with butter.

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appetizers dinner Fall lunch main courses savory baked meals seafood Summer

Shrimp Stuffed Poblano Peppers with Tomato Red Pepper Sauce

October 16, 2012

A new favorite, this shrimp stuffed poblano peppers recipe can be prepared ahead and cooked on a weeknight, it’s healthy and chock-full of vegetables and lean protein. I clearly was lazy in peeling my peppers, but we didn’t mind a bit of charred skin here and there.

Shrimp Stuffed Poblano Peppers with Tomato-Red Pepper Sauce Recipe
2017-11-09 07:30:21
Serves 2
Super satisfying and beautiful shrimp-stuffed smoky peppers in less than 45 minutes
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the peppers and filling
  1. fresh poblano peppers 4 whole
  2. shrimp, peeled and chopped roughly 3/4 Lb
  3. garlic, minced finely or mashed 2 cloves
  4. fresh cilantro and/or basil, chopped 2 Tbsp
  5. red bell pepper, chopped finely 1/4 whole
  6. ground cumin 1/2 tsp
  7. sea salt 3/4 tsp
For the tomato-red pepper sauce
  1. red bell pepper 1 large
  2. roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes 2 whole
  3. garlic, chopped 2 cloves
  4. chili flakes or equivalent 1 tsp
  5. shallots, chopped finely 4 small-medium
  6. coconut oil or other cooking oil 2 tsp
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For the peppers & filling
  1. Char the whole, washed peppers over a flame and peel, or, cook at 400 degrees for 15 minutes and peel. Set aside.
  2. Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can.
  3. Bake in oven at 350 for 8-11 minutes, depending on size of the peppers. Shrimp will be completely white and pink when done.
For the tomato-red pepper sauce
  1. In the oven at 400 degrees, roast the red pepper until soft. Peel, remove seeds and set aside in blender.
  2. In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp.
  3. Add the garlic and chili flakes, followed immediately by the tomatoes--slice thinly the tomatoes and add to the pan, cooking at medium heat until they are falling apart, about 20 minutes.
  4. Add it all to the blender with the roasted pepper and puree.
  5. It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.
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By Caroline Cadwell
I Love You More Than Food http://iloveyoumorethanfood.com/
Shrimp Stuffed Poblano Peppers with Tomato-Red Pepper Sauce Recipe
Serves two for main course

The Peppers & Filling
4 poblano peppers, charred over a flame and peeled or cooked at 400 degrees for 15 minutes and peeled
3/4 lb shrimp, peeled and chopped roughly
2 cloves garlic, minced finely or mashed
2 T fresh cilantro and/or basil, chopped
1/4 red bell pepper, chopped finely
1/2 tsp ground cumin
3/4 tsp sea salt

Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can. Bake in oven at 350 for 8-11 minutes, depending on size of the peppers. Shrimp will be completely white and pink when done.

For the Tomato-Red Pepper Sauce
1 large red bell pepper, roasted at 400 degrees, peeled, seeds removed and tossed into a blender
2 ripe, never refrigerated roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes
2 cloves garlic, chopped
1 tsp chili flakes or equivilent
4 small-medium shallots, chopped finely
2 tsp coconut oil or other cooking oil

In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp. Add the garlic and chili flakes, followed immediately by the tomatoes–slice thinly the tomatoes and add to the pan, cooking at medium heat until they are falling apart, about 20 minutes. Add it all to the blender with the roasted pepper and puree. It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.

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appetizers desserts dinner grilled raw Recipes salad dressings salads San Francisco Seasonal Recipes special occasion Summer

Fennel & Stone Fruit Salad, Tri-tip on Coconut Corn Salad, Flourless Chocolate Cake with Creme Anglais Whipped Cream

September 4, 2012
Stone Fruit Salad with Cucumber, Bell Pepper, Peaches and Plums

Stone Fruit Salad with Cucumber, Bell Pepper, Peaches and Plums

tritip on coconut corn salad

quick flourless chocolate cake with creme anglaise whipped cream

For seven weeks, we’ve had family staying with us. They’re really nice people, interesting, appreciative, but man.. It was rough. I wasn’t conditioned for this. Never in my life did I think I’d have people living effectively in my house for seven weeks in a go. I’ve barely cooked for two months because of it, but the eve before their (very recent) departure (which was followed by 24 hours of blissful retreat in Calistoga), I made a seasonal and tasty multi-course dinner for us all to enjoy. Then, I made it again, a little modified, in Calistoga for our hosts.

Fennel & Stone Fruit Salad Recipe
Serves 4-5 as a starter
Very fast if you have a mandolin! See the mango version here.

1 small head fennel, sliced very thin, with a mandolin
1 white peach, sliced with a mandolin
1 red plum, sliced with a mandolin
1 black plum, sliced with a mandolin
1 large cucumber, cut in half, seeds removed, sliced with a mandolin
1 orange, yellow, or red bell pepper, diced
1 T seasoned rice vinegar
2 tsp mirin
1/2 tsp kosher salt
2 tsp toasted sesame oil
raw sesame seeds to top

Mix it all together, and serve in beautiful messy lumps, like bedhead, with sesame on top.

 

Tri-tip on Coconut Corn Salad with Chard Recipe
Coconut Corn adapted from Heidi Swanson
Serves 4-5

1.5-2lb tri-tip or flank steak*
5 ears corn, kernels sliced off
2 T butter
1 T fresh thyme
1/2 C raw, soaked almonds, chopped
1 very small red onion (1/2 large)
1 C raw, dried flaked coconut (The bigger the better), toasted freshly
4 C torn chard

Sautee on the corn in the butter at high heat, giving it color but retaining crisp texture. Add chard, thyme and some salt to taste. Turn heat off, mix in onion, almonds, and coconut.

Season tri-tip with salt and pepper. Cook on low heat in a closed top grill for about 10 minutes each side. It will be medium.

*You could also choose to make a roast (5 lbs=4 hrs in oven at 250=rare, delicious roast beef) and serve that on top instead, or use flank steak, which you may want to marinade in garlic, whiskey, sesame oil and soy sauce for at least an hour or no more than overnight.

 

Quick Flourless Chocolate Cake with Creme Anglais Whipped Cream
Serves 5-6

No-Bake Chocolate Cake From Heidi Swanson

I made creme anglais the evening before with Gran Marnier Souffle (which photographs terribly!), and had some leftover. I mixed it into whipped cream; it was divine.

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appetizers raw Recipes salad dressings salads Summer

Raw Mango, Fennel, and Cucumber Summer Salad

September 4, 2012
raw mango, fennel, and cucumber summer salad

raw mango, fennel, and cucumber summer salad

Raw Mango, Fennel, and Cucumber Salad Recipe
Serves 4

1 very ripe mango, cubed
1 small head fennel, sliced very thinly with a mandolin
1 large cucumber, cut in half, seeds removed, and sliced thinly with a mandolin
1 T seasoned rice vinegar
2 tsp mirin
1/2 tsp kosher salt
2 tsp toasted sesame oil
raw sesame seeds to top

Mix everything together, and top with sesame seeds upon serving.

 

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appetizers Recipes salad dressings salads Spring Summer vegetarian

Magical Arugula Salad with Pistachio Dust

August 1, 2012

 

I’ve served this arugula salad with pistachios countless times over the last month. For a catering event I headed, for friends at dinner time, for family at dinnertime, for lunch with a friend, while visiting Calistoga, and others. It’s a hit 100% of the time and it’s very filling.

Arugula Salad with Pistachio Dust Recipe

For four

8-10 cups baby or wild arugula
3 oz parmigiano reggiano, freshly grated
1/2 C raw hulled pistachios, ground in coffee grinder or mashed with mallette into dust, crumbs, and chunks
Juice of 1 lemon
2 cloves garlic, minced
olive oil
salt
fresh cracked pepper

Whisk the lemon juice with olive oil–use 2x more olive oil than lemon juice. Add garlic, salt, and pepper. Toss arugula in the dressing. Toss arugula in parmasean, then in pistachio. Serve!

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appetizers breakfast & brunch desserts Italian raw Recipes San Francisco Seasonal Recipes snacks Summer vegetarian

Backyard Feast: Fava Beans and Pecorino, Rosewater Fruit Salad

May 21, 2012
Backyard feast with pecorino and fava beans, rosewater fruit salad, mexican chia crackers, and raw macadamia nut cheese rolled in pistachios

Backyard feast with pecorino and fava beans, rosewater fruit salad, mexican chia crackers, and raw macadamia nut cheese rolled in pistachios

Fava Beans with Pecorino

 

Rosewater Red Fruit Salad

The weather has been wonderful lately, a real treat compared to last year’s never ending “winter” in SF. We’ve been enjoying our backyard and sat out around 3:30pm yesterday to have a little backyard feast after a rough day of household tasks (and, admittedly, the diligent avoidance of all things Bay to Breakers, and the decision to not leave our own property, which has become an annual tradition on the day Bay to Breakers is held; we cannot get that drunk anymore, we are too old). Oh, and to observe the solar eclipse, which made some really neat patterns on our front door and cast an interesting level of clear, bright light onto the whole Golden Gate Park area.

I offered up a civilized bottle of vinho verde, raw macadamia nut cheese rolled in pistachios, raw “Mexican” chia crackers, raw sugar snap peas, rose water fruit salad with raw cashew cream sauce and delicious fava beans with pecorino.

 

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appetizers fried Italian Recipes Summer

Bubbly Fried Squash Blossoms

May 11, 2012
Bubbly Fried Squash Blossoms

Bubbly Fried Squash Blossoms

Piled Bubbly Fried Squash Blossoms

Every year about this time I find myself craving squash blossoms–it’s a habit I developed in 2006 when Marcella Ansaldo at Apicius taught me how to make them–that such a thing existed. It’s terribly disappointing to me that they didn’t exist in my life earlier. My parents grew squash each summer growing up in Missouri–what a missed opportunity!

These are very simple–the key to making them fantastic amounts to three things. 1) Thin batter 2) Salt and 3) hot oil.

Fried Squash Blossoms Recipe

Leffe beer, or other beer or champagne
12-20 squash blossoms*
White flour, as fine as can be
Salt
Safflower or other frying oil

Wash the squash blossoms in a lot of water, gently rinsing the insides if possible. Spin dry or allow to dry upside down for an hour or two. If they are wet, they will spit when fried and hurt you! For especially large blossoms, you may want to check for any worms or creatures inside near the stem.

Begin heating your oil to an appropriate frying heat (as hot as you can stand the spitting, basically–and trust, this takes some experience to figure out, just go for it and in time you’ll be a pro on your stove) in a manageable sized pan. I find a smaller pan (a 9″ cast iron, in my case) works better when you don’t *have* to crank out a huge volume–better control.

For about 15 squash blossoms, put 3-4 heaping tablespoons of flour into a smallish mixing bowl. Add a generous pinch of salt. Add beer or champagne little by little, until you get a batter the consistency of cold maple syrup, or a little thicker than cream. Add more flour and a touch of salt if needed as you go.

When the oil is hot, dip each flower in the batter and let the excess drip off before placing into the oil. It should float to the top and begin sizzling immediately. If not, raise the heat and wait a minute or two. Place onto paper towels or a drying/cooling rack. Sprinkle with additional salt immediately.

When you bite in, they should smell of the alcohol you used (in a very pleasant way) and should be crisp on the outside, tender at the stem area. It’s one of my very favorite summer delicacies.

* If you have difficulty finding these, check your local farmers’ market at any vendor who sells zucchini or summer squash. If they don’t have them, ask them if they can bring some the next week for you. They only keep 1-3 days at best, and they’ll need to be kept dry to prevent decay and cool, such as within a plastic ventilated container within the crisper of your refrigerator. It’s best to use them the same day they are picked.

The platter is from the Mad Platters on Etsy.

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dinner grilled lunch main courses one-pan recipes raw Recipes salads Summer

Herbed Chicken on the Grill with Tangerine Raw Summer Vegetables

September 7, 2011
Lavender Grilled Chicken on Raw Summer Vegetables

Lavender Grilled Chicken on Raw Summer Vegetables

Lavender Chicken on the Grill with Tangerine-dressed Raw Summer Vegetables
Serves 2-3

Chicken & Poultry Rub
2 boneless, skinless chicken breasts, pounded to 1/4 inch thick
2 tsp dry rosemary
2 tsp lavender
2 tsp oregano
1 tsp salt

Vegetables
1 medium zucchini
1 yellow patty pan squash
2 C baby kale (or other hearty salad green, or blanched mature chopped kale)
1/2 avocado

Dressing
Juice of 1/2 orange (about 2-4 Tbsp)
1 tsp olive oil
1 clove garlic, minced
1/2 tsp salt

Chop your zucchini julienne (matchsticks) and use a mandolin on your patty pan squash to create discs. Set aside.

Grind all spices in a coffee grinder or with a mortar & pestle and dress your pounded chicken generously. Use olive oil spray to briefly coat each side, or alternatively, rub with olive oil prior to applying spice rub. Get your grill ready.

Whisk all dressing ingredients together and toss your kale in it, placing it in warmed salad bowls. In the remaining dressing, toss the summer squash and place 2/3rds of it on top of the kale, gently mixing in avocado slices.

When chicken is done cooking on the grill (or in a cast iron in a pan with a lid, or however you’d like to do it!), slice in 2 inch pieces and layer with remaining squash and avocado in bowls.

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appetizers dinner lunch Recipes soups Summer vegan vegetarian

Zucchini & Purslane Soup

September 7, 2011
Zucchini and Purslane Soup

Zucchini and Purslane Soup

Quick, healthy, and delicious zucchini soup recipe. Works best with a high powered blender, but a stick blender or regular one will work too, with a little finesse. Can be served chilled as well.

Zucchini & Purslane Soup Recipe
Adapted from Food & Wine
Serves 2

1.5 lb of zucchini or mixed summer squash, washed, trimmed, and sliced evenly*
1/2 medium or large yellow onion, diced roughly
3 cloves garlic, roughly chopped
1.5 cups water
1/2 cup vegetable stock
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh thyme
1 cup purslane (or microgreens, which can be tossed with a little lemon or orange zest as well)
Salt to taste

In a 3 quart pan or larger, warm your vegetable stock over medium heat. Add onions, cooking until almost transparent. Add garlic, thyme, bay leaf, and zucchini, cover and cook about 5 minutes at medium heat, stirring occasionally, until softened but still firm. Add the water and cover. Cook about 10 minutes, until soft.

Using your preferred blending method, puree the soup until smooth. Taste and season with salt, or salt at the table. To serve, do so immediately warm, reheat later with a little more vegetable broth, or add several ice cubes to the fresh puree to bring the temperature down, then store in the fridge up to two days and serve chilled. Garnish with generous purslane and raw zucchini strips.

*Make some thin strips for garnish if you like, before chopping it all up

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Thai Cucumber Salad and Generous Friends

August 28, 2011
thai cucumber salad

thai cucumber salad
It’s probably been five weeks since I posted here. I’ve been cooking plenty, but it’s been of the utilitarian type–meals my friends would (and sometimes are) still delighted to join in on, but that I’ve either posted before, or that I didn’t plate well, or that we were in a hurry to eat. That’s the true life behind a food blog–very little of what is produced makes it on here.

I’ve made Tutto Mare (for my man’s parents while they visited for three weeks in my house–another reason I’ve been absent), eggplant parmasean (without frying the eggplant but with a stick of butter in the sauce), flank steak with chimichurri sauce (for which I already owe you a recipe–noted!), cookies, Chinese desserts involving potatoes and ginger, pesto, and a million other things. Between the house guests and my day job and my latest quest to drink only disgusting green purees of things, there’s not much time to write or much worth writing about.

Now about generous friends. Usually when I post to Red Blossom Tea I’m talking about P. This time I’m talking about his sister Alice–I owe her big time. Every time I drop into the shop she seems to have some treat to share with me, we talk cheese, we talk travel, we talk food and wine. I took the visiting pseudo-in-laws to the shop and came home with a gigantic bag of washed, ready to use, beautiful mature arugula which I’ve put to several uses over the last two weeks–yes, it’s lasted two weeks and still looks gorgeous!

I’ve made arugula pesto, added it to one of my disgusting green smoothies, mixed it into bruschetta, blanched it and served it with eggs poached in tomato sauce, and even used it in this thai cucumber salad recipe. Thanks Alice!

mature arugula grown in bay area garden

raw green smoothie

This is why I haven’t been posting. While writing this enry, I drank this green smoothie of apples, carrots, spinach and a dash of whole lemon and tried really hard to pretend it was baked french toast with mascarpone cream.

Thai Cucumber Salad
Serves 4-6 with possible leftovers as a side

2 medium cucumbers, preferably unwaxed persians
1/4 red onion
1 large watermelon radish or other radish totaling the size of a small peach
1/2 C arugula, chopped
2 tsp sesame seeds, toasted
1/4 C seasoned rice vinegar
1 T sugar
1 tsp salt

Mix the vinegar, sugar, and salt and microwave for 30 seconds, stir to combine. Set aside.

Prepare your cucumber- if waxed/thick skinned, trim the ends, and peel most of the skin off leaving bright green behind, cut in half and remove the seeds with a spoon from each side. If using edible peel, simply remove ends and cut in half, removing seeds.  Using a mandolin or a very patient hand, slice into 1/8th inch thick slices. Place in a serving bowl. Next, slice 1/8th or thinner slices of red onion using the mandolin. Peel off any tough outer layers before doing so. Add to cucumber bowl. Peel the watermelon radish (no need to peel other types), cut in half, and slice thinly with the mandolin.

Toss everything with the vinegar mixture, add sesame seeds and arugula at the end. Serve immediately or refrigerate up to two weeks, so long as everything is coated in vinegar. Makes a quick refrigerator pickle that is tasty right away or later on. You can also store in jars with more vinegar up to a couple months if refrigerated.

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