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Mussels with Cider, Shallots, and Bacon

Mussels with Cider, Shallots, and Bacon

If you have a large pot and a few pounds of mussels, you can have a dinner party worthy meal on the tables in no time at all. Mussels are one of the easiest meals to prepare. All you need to do is give the mussels a quick scrub and soak, cook up a few aromatics for a broth to steam the mussels in, and five minutes cooking time. For Mussels with Cider, Shallots and Bacon, I decided to add some autumn flair but using apple cider instead of the more typical white wine as the base of the broth.

The website Serious Eats has a more detailed article on cleaning mussels if you would like a step-by-step guide. I have also included a video below. But, I promise, it is really easy and takes no time at all. Once you get the hang of it, you will be preparing mussels all the time!

While mussels and French fries (frites) are a popular combination in Belgium and France, I prefer to serve mussels with slices of nice bread. My favorites are a beautiful baguette or ciabatta. You will want to use the slices of bread to soak up the delicious broth.

So, let’s walk through the process. Heat a large pot over a medium flame and add oil olive and butter. When the oil and butter start to bubble, add the chopped bacon and cook for a few minutes.  Next you will add the shallots, garlics, and thyme and cook until they are soft. Finally, add the cider and mustard. Bring the broth to a boil before adding the cleaned mussels. The only need a few minutes to cook. Seriously easy, right?

Mussels with Cider Shallots and Bacon-2

If you would like a tasty beverage to accompany your mussels, I recommend either a crisp white wine, sparkling wine (bubbles go with everything), or a Belgian beer.  I love to serve this meal not only because it is delicious but it is a slow-paced meal which encourages conversation as you work your way through the mussels. Slow food at its best!

How to Make Mussels with Cider, Shallots, and Bacon

Mussels with Cider, Shallots, and Bacon Pin

Ricotta Toast with Morel Mushrooms and Asparagus

Ricotta Toast with Asparagus and Morels-4

If you have become a bit tired of avocado toast, you may want to consider swapping out the avocados for ricotta. Don’t get me wrong, no disrespect to avocado toast. I love it, I eat it often, but sometimes I want something a little different. Ricotta is light and airy and perfect with so many different topping.

Ricotta toast is something that I have eaten since I was a kid. Every Italian family keeps ricotta in the fridge. You still get the rich, creamy spread you are used to from avocado toast but a whole new universe of flavors opens up for you. Ricotta can easily be used either in sweet or savory dishes, think lasagna versus cannoli.

In New York, you can find fresh ricotta at many Italian markets. Have you had fresh ricotta? It is so creamy and delicious. I die. Literally. Well, I guess figuratively but still you cannot even at how good it is. I haven’t tried making it at home although I have been told (and this video confirms) that it is really easy to make.

How to Make Fresh Ricotta

I like to use a hearty, rustic bread for the toast. For the toppings on this ricotta toast, I used morel mushrooms which were foraged from the woods near my friend Rachael’s home in Missoula, Montana. I was so excited to get a package from her with bunches of morel mushrooms. What a treat! I made this Pizza with Morel Mushrooms and Green Onions using some of the mushrooms from that same haul.

If Rachael didn’t send you any morels and you couldn’t find them locally, I would swap them out for cremini or button mushrooms. Not quite the panache of morels but still a nice meaty texture to complement the ricotta. I also used some beautiful, medium-sized asparagus chopped into bite-sized pieces to top the Ricotta toast.

Ricotta Toast with Asparagus and Morels-1

Ricotta toast with morel mushrooms and asparagus can really be eaten for any meal. I prefer savory foods in the morning and devoured the toasts on Sunday morning for brunch with coffee. But, served with a green salad or soup, the ricotta toast would also make a perfect light lunch or dinner. Plus, it is so quick and easy to make. Basically, you a few minutes to chop the mushrooms and asparagus, a few minutes to sauté them, and the time it takes to toast the bread. Brilliant when you don’t want to fuss in the kitchen on a weeknight.

Ricotta Toast with Morels and Asparagus

 

 

Dutch Baby Pancake

Dutch Baby Pancake

Who likes recipes that involve less than five ingredients, can be blitzed up in a blender, and takes under thirty minutes to bake? *raises hand*

The Dutch baby pancake meets these criteria. You simply put eggs, flour, milk, and seasonings into a blender and pour the batter into a hot skillet which contains melted butter. Let’s talk about Dutch baby pancakes. Have you ever had one?

For the uninitiated, Dutch baby pancakes come out of the oven as light, puffy, golden brown, eggy pancake. Have your cameras ready if you want to Instagram this dish because the puff of the pancake is short-lived. Within minutes, the air comes out of the Dutch baby and it flattens out to a slightly less photogenic but still absolutely delicious dish. The video uses a slightly different recipe but will show  you the process of making a Dutch baby pancake.

How-to Make Dutch Baby Pancakes

Dutch baby pancakes are typically served for breakfast or brunch. I love to eat a Dutch Baby pancake with a squeeze of fresh lemon juice and a sprinkle of powdered sugar. But, served with mixed berries and maple syrup is also delicious. How does lemon curd and strawberries sound to you? Or, wouldn’t sauteed apples and sprinkled with cinnamon and sugar be scrumptious? Let’s face it, any fruit that is in season is a perfect accompaniment to a Dutch baby pancake.

Once you make a Dutch baby pancake, you may find that your imagination runs wild thinking about the possibilities.  Please tell me that your imagination runs wild when you make a delicious recipe. I find myself thinking about what else would taste great on this light and fluffy pancake. What savory toppings can I pair with it to turn this into a savory dinner?

Dutch Baby Pancake

This recipe for a savory Dutch baby pancake from the NY Time includes fresh herbs in the batter and is sprinkled with salty, nutty Parmesan cheese while it bakes. OMG. Yum! I must try that recipe soon. I imagine pairing it with a salad and glass of crisp, white wine.

Enough daydreaming, let me encourage you to try making a Dutch baby pancake this week. You will impress yourself and your people as you take it from the oven in all its glory. I use my 10-inch cast iron skillet to bake the Dutch baby. If you don’t have a cast iron skillet then a similarly sized baking dish will do in a pinch.

Other recipes full of eggy goodness that you might be interested in:

Dutch Baby Pancake

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