June 2006
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Day June 13, 2006

Entries 3 Total

Moules Marinieres

Jun 13, ’06 5:24 PM

I love making this mussels dish because it only takes a splash of white wine and some herbs I usually have handy anyway.

Ingredients:
1 bag of mussels, about 2 pounds, beard and barnacles cleaned and scraped off
1 cup dry white wine
2 shallots, chopped
2 tbsps unsalted butter
a handful of flat parsley, chopped

1. Put the shallots and white wine into a large stainless steel pot. Add the mussels and cover. Steam them over high heat until the mussels have opened, about 5 minutes. Shake the pot to be sure that all the mussels are cooked.
2. Drain the mussels into a large bowl, saving the liquid. Discard unopened mussels. Return the liquid to the pot and bring to a boil. Add the butter and chopped parsley. Pour this sauce over the mussels and serve immediately.

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Maple Syrup and Apple Cider Pork Loin

Jun 13, ’06 5:18 PM

Adapted from The Complete Meat Cookbook

Ingredients:
3 pork tenderloins
5 cups hot water
2 cups apple cider
2 cups maple syrup
2 tbsps cracked black peppercorns
salt

1. Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup and pepper. Cool in the refrigerator for about 20 minutes.
2. Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl. Make sure the meat stays under the surface. Refrigerate the pork in the cure for 3 hours.
3. When ready to cook, remove meat from the cure and pat dry. Place meat on a roasting pan and broil close to the fire for about 10 minutes per side.

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Tomato Cilantro Soup

Jun 13, ’06 5:17 PM

Adapted from Mediterranean Light

Ingredients:
1 large can plum tomatoes with juice
1 bunch of cilantro, washed and tied with kitchen twine
1 large onion, chopped
2 garlic cloves, minced
1 tbsp ground cumin
2 tsps paprika
juice of 1 lime
plain yogurt

1. Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, cilantro and season salt. Bring to a simmer, cover, and simmer 30 minutes.
2. Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper and lime juice. Serve hot or cold, with spoonful of yogurt in each bowl.

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