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 Post subject: Re: Christmas/Eve Menu
PostPosted: Fri Dec 25, 2015 5:13 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2010
My condolences Alina. My thoughts are with you and your family.

I made grandma's manicotti with sauce and meatballs. I woke up at 6 this morning realizing I forgot to buy salad so found a recipe for a roasted artichoke salad that was very good and used what I had in my freezer/pantry. Dessert was my mil's chocolate mousse and vanilla ice cream with those bourbon cherries I made. Now bed!


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 Post subject: Re: Christmas/Eve Menu
PostPosted: Fri Dec 23, 2016 4:16 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
And another justifiable bump: this Christmas eve will feature mussles in my fabulous white wine cream sauce, Caesar salad and lots of homemade French bread; supper Christmas day will be osso buco with mashed potatoes, etc. :D


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 Post subject: Re: Christmas/Eve Menu
PostPosted: Fri Dec 23, 2016 4:25 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5128
Location: Portland, OR
Wino,

Recipe for the mussels? Assuming you have it typed out.

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 Post subject: Re: Christmas/Eve Menu
PostPosted: Sat Dec 24, 2016 8:31 am 
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Joined: Sat Dec 20, 2008 5:35 am
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Location: Regina, Saskatchewan, Canada
Ex-librarians are always prepared:

Mussels with White Wine Sauce & Parmesan
(Copyright 2007 by Bill Oehler, Regina, Saskatchewan)

(serves 2 as a meal or 4-6 as an appetizer)

Ingredients:

• 2 lbs (1 kilo) mussels (or clams)
• 2 T rendered bacon fat
• 1 large white onion, finely chopped
• 3 large garlic cloves, finely chopped & then mashed
• 1 T white all-purpose flour
• 1 ½ cups white wine (oaked chardonnay preferred, (i.e., Lindeman’s Bin 65)
• 1 cup heavy whipping cream (35% fat)
• ¼ cup parmesan (ground)
• 4 T fresh parsley or chervil
• 1 loaf of fresh French bread, sliced or torn

(Recipe can be doubled)

Preparation:

The key aspect of this recipe is to end up with a sauce that is thicker than water and contains big flavors, though not so much as to overpower the mussels. Thus, the reduced wine adds flavor not more liquid; similar reasoning for the heavy cream versus half & half or milk. The final trick that prevents this from being too thick is adding the mussels and covering the pan. As they cook, the mussels release their juices and this keeps the sauce at the correct consistency once you perform the final stir.

1. Start wine in a separate wide pan or skillet (the wider the pan, the quicker the evaporation) at the same time that you begin cleaning the mussels or when you begin to cook the onions. To retain the maximum flavor of the wine, it must be heated at the lowest possible temperature that maintains a simmer. Reduce wine to ½ cup (approximately 15-20 minutes, re-measure frequently) and set aside. (750 ml takes about 30 min. to become 250ml or 1 cup.)

2. While the wine is reducing, wash mussels in large bowl using cold water, scrubbing vigorously with brush and change water several times, de-beard mussels, and discard any that are cracked or open. Some open ones are still alive and will close with the scrubbing, so make your decision after scrubbing, not before. If they don’t close, they are dead and must be discarded. Drain and set aside.

3. Melt bacon fat over medium-high heat in a large pan with lid (i.e., soup pot, saucier pan). Do not let it smoke!

4. Add onions and cook for approximately 5-10 min. depending upon your preference. If you cook to the minimum, onions will stay white, while to the maximum time they will start to turn brown. Each flavor is good but different.

5. Just prior to finishing onions, add garlic and cook for 30 sec.

6. Stir in flour with wooden spoon until it is combined thoroughly.

7. Add cream and parmesan and continue cooking on medium heat until the mixture starts to boil.

8. Add wine and stir until combined thoroughly.

9. Add mussels, stir in thoroughly, turn heat to high, and cover for 2-3 minutes, but no more, as they will toughen.

10. Remove lid, stir thoroughly, remove all mussels that remain closed (they are dead and must not be eaten), add parsley and stir once more.

Serve in large communal bowl, with French bread on the side.



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 Post subject: Re: Christmas/Eve Menu
PostPosted: Sat Dec 24, 2016 3:01 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5128
Location: Portland, OR
Wino,

Thanks! Not that we can get mussels here now, but ....

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 Post subject: Re: Christmas/Eve Menu
PostPosted: Sat Dec 24, 2016 4:16 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
This recipe is my translation of a meal I had in old Quebec City - it blew me away. I'm always disappointed in most wine/mussels dishes. This one soars :!:


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 Post subject: Re: Christmas/Eve Menu
PostPosted: Sat Dec 24, 2016 8:09 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
Both boys were supposed to be here but weather was not cooperative, so we are on our own. I marinated my fresh ham for my son's birthday/Christmas eve dinner, but since he's not here, I'm letting it be one more night and we'll have it tomorrow. I am making the rice and beans tonight so they can refrigerate overnight. I was going to make toffee yesterday but it was afraid with the rain, so I'll make it for us on Monday. Have leftover Tosi's Apricot and Cream cookies I'd made for my sister in law since they are her favorite dessert. In turn she made me my mil's tuna dip, so that is my dinner tonight ( I have Steve my leftover filet (Steve finished his 16 oz. ribeye :o ) from our dinner at Leon's here (the chef trained with Alice Waters) since I felt guilty pushing the Lechon till tomorrow.

Hope all have a Wonderful Christmas/Happy Chanukah.

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Alina


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 Post subject: Re: Christmas/Eve Menu
PostPosted: Sun Dec 25, 2016 9:40 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
We had a small lasagna, salad and fresh cresent rolls. It was a nice light, low-key dinner. Just what we needed. My dad's gf is making prime rib tonight.

---Lisa


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