Good morning gentle readers. Today is my last lunch before I leave you for about three months. While I'm gone, Patricia will be cooking fantastic meals for you; please give her the consideration you have given me while she adjusts to the position. As a special treat, I will be making mussels in a white wine broth. To accompany the mussels I made broccolini, a mixed greens salad featuring dried cranberries, and sautéed chicken for those that don't enjoy shellfish. A nice french bread is perfect for sopping up the sauce. Enjoy.
Mussels in a White Wine Sauce
Serves 12
Ingredients:
1 stick of butter
6 shallots, finely chopped
6 cloves garlic, minced
3 cups white wine (choose something you would drink)
1 bunch parsley, chopped
6 lbs mussels, scrubbed and debearded
1/2 tsp salt
3 loaves french bread, sliced
Preparation:
1. In a large pot, melt the butter.
2. Add shallots and garlic, saute until things start to smell good.
3. Add wine, parsley, and salt, bring to a boil.
4. Reduce heat to low and simmer until flavors have combined, about 5 minutes.
5. Add mussels, increase heat to high, and cover.
6. Cook until the mussels open, stirring a couple of times to get them even, about 5 minutes.
7. Serve mussels in a bowl with some of the broth and the bread. If you're gluten free, try sweet potato fries as a substitute.
Broccolini
Serves 12
Ingredients:
6 lbs broccolini
everyday seasoning, to taste
Preparation:
1. In a large pot heat a few inches of water and as much broccolini as will reasonably fit in the pot over high heat. Cover.
2. Steam the broccolini until it is a vibrant emerald green and they start to smell yummy.
3. Set aside broccolini and season with everyday seasoning.
4. If there is more broccolini, repeat steps 1-3 with the same water.
Sautéed Chicken
Serves 6
Ingredients:
4 lbs chicken breast tenders
2 Tbs olive oil
2-3 Tbs liquid aminos (I use Brags) or soy sauce.
Preparation:
1. Heat olive oil in a skillet over high heat until it starts to smell like olives but not smoking.
2. Carefully place the chicken into the pan so you don't splash yourself.
3. Cook chicken until it is turning white around the edges when looking down on it and the bottom has some browned bits.
4. Flip chicken and cover with aminos. Cook until no longer pink in middle of the thickest piece.
Mixed Greens Salad Featuring Dried Cranberries
Serves 12
Ingredients:
1 large box mixed herb salad
2 large handfuls dried cranberries
1 large handful roasted pumpkin seeds
1 large handful parmesan cheese
2-3 Tbs red wine rosemary dressing
Preparation:
1. Dress the greens so that the leaves are evenly covered but not drowning.
2. Layer toppings over the dressed greens.
No comments:
Post a Comment