Post written by kristin | 1 Comment »
hello everyone from our new place!
We finally got moved and somewhat settled, now it’s time to blog again. At least a little. I have lots of ideas for the new home and garden, plenty of projects to keep me occupied. Getting the composter set up and planting the herb garden seem like good things to start on. Then there is the less interesting task:
The kitchen
the kitchen. It is small with about 4 feet in total length of counter space (that’s being generous). Small sink, no dishwasher. You’re looking at the entire thing in the photo: fridge, stove, counter, sink.
Not very inspiring for cooking anything involved. So, I guess projects will be limited. On the other hand, the limited space encourages simplicity and fresh, minimally processed ingredients. The summer produce is just wonderful right now: fresh corn on the cob; cucumber and tomato salad with olive oil, red wine vinegar, salt and pepper; fresh fruit galore.
I am looking forward to starting a new sourdough starter in this old house. I bet there are good little microorganisms in a 100 year old dwelling.
And then there is the payoff. A few (??) months down the road we will have a lovely new kitchen downstairs, complete with all the amenities and plenty of counter space! Patience.
Post written by andrew | Leave Comment »
moules marinare
1 lb PEI mussels
1/2 cup red wine, lighter bodied and medium dry is nice
1 tbsp garlic
1tbsp shallots
1/3 cup chopped roma tomato
basil
butter
freshly ground pepper
heat a 1-2 quart heavy bottomed sauce pan (one with a lid) over medium high heat,
add a little olive oil and sweat shallots and garlic, toss in tomatoes and red wine, add mussels and cover with a tight fitting lid and steam for 3-5 minutes until the mussels open.
remove the mussels and reserve in a serving dish
reduce the pot liquor slightly , turn off heat and
mount with butter
pour sauce over mussels and garnish with freshly chopped basil
i really like mussels. i used to like them less when i spent time as a prep cook cleaning at least 20 pounds a night. Since 2000, 80% of the mussels available in north american are pei mussels, which minimize what was once a labor intensive process in the kitchen. Mussels like many other bivalves grow in the intertidal zone of the ocean, where the happily filter feed and reproduce, they attach themselves to a substrate and grow in large clumps. on prince edward island an industry has developed by growing them on strings in deeper water and this has resulted in a better product. but enough about the history lets get back to the cooking.
i like them steamed in red wine and served with a nice baquette for sopping up the juice in the bowl. they are also delicious served with french fries and a nice belgian beer. i’ll give you the recipe and method i use and you be the judge. feel free to try steaming them in white wine with shallots and tarragon as well.
Post written by andrew | Leave Comment »
i guess we’ll keep posting then…. what do you want see? how about summer soups?
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