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Spring produce! I’ve been messing around with artichokes, and finally have something to roast that’s not a squash. Hallelujah.
Listening to this podcast, especially this episode - I may have cried, don’t tell.
Reliving the web episodes from the brilliant Broad City ladies - especially loving "I Heart New York" & "Do the Right Thing."
Heidi Swanson's (beautifully illustrated) kitchen & what she always has on hand: hippie ingredients. A woman after my own heart.
Mussels are my go-to & favorite meal for Spring & Summer. Although brothy, it's definitely not a soup. Those days are thankfully over. This meal is effortlessly light, filled with flavor and best served with french fries and/or bread for dipping. If you live in a place where you can eat it outside and enjoy a (gluten-free) beer with it, you're even luckier. Mussels are a meal best shared, so make plenty and eat with good company. Happy Spring!
MUSSELS WITH MEYER LEMON, MARJORAM, FENNEL & TOMATO JAM BROTH (Gluten-free)
2 tablespoons olive oil
3 tablespoons butter
2 fennel bulbs, thinly sliced
3 small spring onions, minced
2 garlic cloves, minced
1 large leek, thinly sliced
2lbs. mussels
1 1/4 cup white wine
3-4 tablespoons tomato jam (I used BLUE CHAIR's jam...)
1 meyer lemon, juice & zest
3 tablespoons marjoram leaves, de-stemmed
1 tablespoon tarragon, roughly chopped
Sea salt to taste
Freshly ground pepper
Rinse and clean mussels well -- Soak in a large mixing bowl of clean, cold water. Drain in a colander and rinse well with cold water, using a brush to remove all sand. Make sure to remove any beards from the shells, and discard any mussels that are not tightly closed or are open. Set aside.
In a large saucepan, heat your olive oil and butter over medium heat. Add garlic, onion, fennel and leek -- sautee until translucent, about 5-7 minutes. Pour in white wine carefully, then stir in tomato jam, lemon juice, zest and fresh herbs. Sea salt and freshly ground pepper to taste, then bring mixture to a boil.
Add mussels and cover for 6-8 minutes, or until all the mussels have opened. Make sure to shake the pot well once or twice during cooking to make sure mussels are evenly dispersed. Season with sea salt and freshly ground pepper and top with extra fresh herbs.
Add mussels to shallow bowls making sure to include plenty of broth. Serve with crusty bread and/or french fries - enjoy!
These images and recipe are featured in EIDE Magazine's Spring 2014 issue --- Check out the CURIOUS ISSUE here!
PS* A BIG thank you to everyone who voted and supported SASSY KITCHEN in the Saveur Food Blog Awards!
In a food processor, add 1 cup of pistachios and grind into a "flour" or as textured as you'd like the pesto to be. Slowly add olive oil and pulse until well combined. Then add garlic cloves, salt, lemon juice, zest and basil and parmigiano reggiano. Pulse until a well paste and bright green. Set aside.
Add frozen sweet peas to a colander. Rinse with luke warm water for 5 minutes or until thawed and defrosted.
In a large saucepan, add 3 quarts of water with 1 tablespoon of salt. Bring to a boil before adding in 12 oz. of spaghetti. Stir often and cook uncovered at a rolling boil for 10-12 minutes or until pasta is tender. Drain pasta, but reserve 1/3 cup of pasta water.
In a large serving bowl, combine drained pasta, pasta water and a drizzle of olive oil. Stir in pesto until pasta is evenly coated. Fold in sweet peas. Garnish with lemon zest , fresh pepper and more parmigiano reggiano.
Heat oven to 450 degrees. Sift chickpea flour into a bowl with salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps. Stir in 4 tablespoons of olive oil. Let this mixture stand in warm spot covered (can be for as long as 12 hours!) Note Batter should be the consistency of heavy cream.
Preheat skillet or cast iron in your hot oven with 2 tablespoons of olive oil. In the meantime, stir in leek and herbs to socca mixture. Carefully remove hot pan and pour in batter evenly. Top with sea salt, fresh pepper and more herbs. Bake for 12-15 minutes or until edges are browned and firm.
Let cool for 15-20 minutes before eating. Serve and top with side salad for extra boost!