Healthy Superbowl Sunday Menu

For those who know me, but don’t live with me, it sometimes comes as a shock to find that I love football and specifically, the Patriots.

Photo Credit:  AP
Photo Credit: AP

While our guys didn’t play as well as we know they can for the AFC Championship this year… and while I’m still adjusting to the fact that my Sundays will no longer be spent having a blast cheering on my team, there is a small light to this whole thing. I could actually have people over for Superbowl Sunday now.  When I was sure that I would be watching the Patriots, I worried that maybe guests weren’t the best choice.  One, what if I got grumpy because my team did what they did last weekend and struggled on defense AND offense?  (Grumpy definitely happened last weekend.)  Two, what if I needed to be hostess, but really all I wanted to do was watch the game?  No, guests weren’t a good idea I said honestly to myself.  But now, I’m good.

Now that that’s settled, what’s the menu?  Well it could be pounds of chips and dip that would require weeks of running and P90X to burn off… OR it could be Texas Beef and Black Bean Chili, Cheesy Corn Muffins, Easy Salsa, Salsa Dip.

See ya next year, guys!
Annie

Make Your Own Boursin

In this weeks The Maine Ingredient I share a recipe for Boursin Mashers to accompany Delicata Squash with Thyme and Caramelized Onion, Mushroom and Turkey Meatloaf. Comfort food.

Boursin is actually a trademark for a type of cheese that originated in Gournay, France that has since been swallowed by the business of food.  The cheese is readily available in the deli section of the grocery store, but a close substitute can easily be made at home with cream cheese, herbs and garlic.

This is also nice as an easy hors d’oeuvres served with crackers, crostinis or crudités

12 ounces cream cheese, softened
1 clove garlic
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fresh chives
1/2 teaspoon Worcestershire
Freshly ground black pepper

Combine all ingredients in a food processor and blend well.  Store in an airtight container in the refrigerator.

Makes 1 cup

Happy fall!
Annie

** Sugar & Salt: A Year at Home & at Sea is now available for purchase. ** 

Catering for 20 – Ahhh, Now We’re Talking

Sometimes it’s such a relief to cook for the same number I cook for all summer long.  It must sound funny, but it’s actually LESS thinking for me.  I don’t have to hold back on amounts like I do when cooking for the family or testing recipes and even then half the time I end up with twice as much as I need!  This job came a while ago, but no matter, it has some of my favorites, one of which is oft requested on the Riggin, Artichoke and Roasted Red Pepper Dip.  When I take these platters of bubbly, crusty, cheesy flavor out of my wood stove on the boat and bring them on deck to a crowd of hungry sailors, they NEVER come back empty.  I’ve taken to setting some aside for the crew so that they get a bite as well.

food for a crowd

Artichoke and Roasted Red Pepper Dip

dip for crudite

Could the color of these veggies be any prettier?  That’s White Bean and Roasted Garlic Dip for the vegans.

dip for crudites

More dip, cause we all gotta have our veggies!

easy appetizers for a crowd

Roasted Mushroom Pate en Croute – another one that never comes back empty.  For me, this is one that I have to say to myself, “Step awaaay from the food.  Awaaaay.”

appetizers for a crowd

This one is my favorite because it’s so pretty.  Sesame Soy Udon noodles are wrapped around forks and served on a bed of shaved bright purple cabbage.  Guests just take one or two forks for their plates.

appetizers for a crowd

Delicata Squash and Goat Cheese Tartlets – kinda pop in your mouth goodness.

Annie
Playing in my winter kitchen

Cook the Book: Sundried Tomato Spread

Sun-Dried Tomato Spread  

1 cup sun-dried tomatoes packed in oil (not the kind you have to reconstitute), drained
1/4  cup packed fresh Italian parsley
1/4  cup packed fresh basil
1/2 cup walnuts
1/2 cup grated fresh Romano cheese
1/2 head roasted garlic
Fresh pepper
Extra-virgin olive oil

Combine all of the ingredients except the olive oil in a food processor and pulse them until they are completely mixed. Turn on the processor and add the olive oil in a steady stream just until the mixture gets loose enough to roll and turn over (rather than being bound up). Refrigerate at least 1 hour before serving.  Overnight is even better.  Serve with Crostini (page 50).

Makes approximately 2 cups

Grilled Clams and Mussels with Parmesan Aioli

Grilled Clams and Mussels with Parmesan Aioli

Making food for our families is one of the most mundane and also sacred things we can do each day to foster healthy bodies and healthy families.  Sitting down to the table for dinner can sometimes be trying when dealing with busy schedules, but it is also a way we bring our families together.  Dinner with our families is just like life, sometimes wonderful and sometimes just plain messy.

Good food doesn’t have to be hard or complicated to be wonderful and nourishing.. The purpose of good food is to bring us together, to delight our palates and to share ourselves with one another – it is my hope that by creating recipes that are easy AND wonderful that this will nourish your hearts and bodies as they do ours. I wish you happy hearts and full bellies around your kitchen tables.

To make the clams and mussels sweeter and cleanse them of their sandy grit, soak them in a cornmeal and water mixture (directions below).  You can also serve this as an appetizer with the aioli and fresh bread for dipping.

4 pounds of clams and mussels combined
1 teaspoon salt
1 cup cornmeal

Garlic Butter:
1/4 cup butter
4 cloves garlic, minced
juice from one lemon
1/2 cup white wine
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh black pepper

Place the clams and mussels in a large bowl and cover with ice-cold water.  Sprinkle with cornmeal and salt and let sit for 1/2 hour, stirring once or twice.  Remove any “beards” or fuzzy bits you see on the edges and then rinse. Preheat grill to medium high heat.  Sauté butter and garlic in a small saucepan over medium heat.  When the garlic has simmered for 30 seconds or so, add the rest of the ingredients. Place all of the shellfish on the hot grill in one layer.  When they start to open, drizzle half of the garlic butter over them, reserving half.  Remove them from the heat when they are fully open and drizzle the remaining garlic butter over them.  Serve immediately.

Serves 4-6 or 8-10 as an appetizer

Parmesan Aioli

1/2 teaspoon Worcestershire
1 tablespoon red wine vinegar
2 cloves garlic
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup Parmesan cheese
1 cup vegetable oil
1/4 teaspoon salt
1/8 teaspoon fresh black pepper

Put all ingredients except for the oil into a food processor.  Once everything is blended, very gradually pour the oil into the spout.  Mixture should thicken.  If it becomes too thick, add a teaspoon of water.

Makes 1 1/2 cups

Herbed Feta Cheese

Herbed Feta Cheese

This recipe is only practical if you grow your own herbs, otherwise it gets to be pretty costly.  But maybe you have a friend who would be willing to have you raid his or her herb garden for, say, a lovely wedge of herbed feta cheese?

This recipe also makes a wonderful summertime appetizer.  Instead of making the Tomato and Kalamata Olive Salad, use whole Kalamata olives and tomato and lemon slices to decorate a platter.  If you’ve got extra herbs use them too.  It’s a beautiful presentation with all the different colors.

 Marinade:

1 pound piece (or several large chunks) good quality feta cheese
8-10 fresh sage leaves
1 small handful fresh dill sprigs
5 sprigs fresh thyme
1 small bunch Greek oregano
4 sprigs of Italian parsley
1 teaspoon whole black peppercorns
1/2 teaspoon crushed red pepper
1 lemon, thinly sliced
Extra-virgin olive oil as needed

To serve:
1 lemon, thinly sliced
Sprigs of herbs for garnish

Place the cheese, herbs, spices, and lemon slices in a Ziploc bag.  Add olive oil until the cheese is covered (you’ll use less oil if you squeeze out air as you add oil).  Seal the bag and refrigerate at least 6 hours (24 hours is even better).

To serve:

Remove the cheese from the bag, reserving the oil.  Cut the cheese into bite-size slices and arrange the slices on a platter with the sliced lemon.  Drizzle with the reserved oil and garnish with herbs.

Serve at room temperature with crackers or pita bread.

Serves 6-8

Cook the Book: Curried Mussels/Pommery Mussels

Curried Mussels

This one is great.  Mussels aren’t my favorite, but I really like them this way.  You can serve the mussels alone as an appetizer or over pasta as a main course.

6 cloves garlic, minced
1/4 cup (1/2 stick) butter
1 1/2 pounds mussels (in the shell)
1 1/2 teaspoons curry
1/2 teaspoon salt
A few grinds on the pepper mill
1/2 cup white wine
1/2 cup heavy cream
3 scallions, thinly sliced

Melt the butter in a medium-sized saucepan over medium heat and cook the garlic until soft. Add the mussels, curry, salt and pepper and stir everything together. Add the white wine and stir briefly. Add the heavy cream, cover and simmer until the mussels are done (when the shells open — about 5 to 10 minutes). Garnish with the sliced scallions.

Serves 4 (6 as an appetizer).

 

Pommery Mussels

You can serve the mussels alone as an appetizer or over pasta as a main course.

2 tablespoons butter
1 tablespoon minced shallots
1 tablespoon Pommery mustard
1 1/2 pounds mussels
3/4 cup white wine
Juice of 1/2 lemon
1 cup diced, peeled, and seeded fresh tomatoes
1/2 teaspoon salt

Melt the butter in a medium-sized saucepan over medium-high heat. Add the shallots; sauté until tender. Add the mustard and sauté briefly. Add the remaining ingredients, stir briefly, cover and reduce heat medium-low and simmer until the mussels have opened (about 5-10 minutes).

Serves 4.

Cook the Book: Curried Mussels/Pommery Mussels

Curried Mussels

This one is great.  Mussels aren’t my favorite, but I really like them this way.  You can serve the mussels alone as an appetizer or over pasta as a main course.

6 cloves garlic, minced
1/4 cup (1/2 stick) butter
1 1/2 pounds mussels (in the shell)
1 1/2 teaspoons curry
1/2 teaspoon salt
A few grinds on the pepper mill
1/2 cup white wine
1/2 cup heavy cream
3 scallions, thinly sliced

Melt the butter in a medium-sized saucepan over medium heat and cook the garlic until soft. Add the mussels, curry, salt and pepper and stir everything together. Add the white wine and stir briefly. Add the heavy cream, cover and simmer until the mussels are done (when the shells open — about 5 to 10 minutes). Garnish with the sliced scallions.

Serves 4 (6 as an appetizer).

 

Pommery Mussels

You can serve the mussels alone as an appetizer or over pasta as a main course.

2 tablespoons butter
1 tablespoon minced shallots
1 tablespoon Pommery mustard
1 1/2 pounds mussels
3/4 cup white wine
Juice of 1/2 lemon
1 cup diced, peeled, and seeded fresh tomatoes
1/2 teaspoon salt

Melt the butter in a medium-sized saucepan over medium-high heat. Add the shallots; sauté until tender. Add the mustard and sauté briefly. Add the remaining ingredients, stir briefly, cover and reduce heat medium-low and simmer until the mussels have opened (about 5-10 minutes).

Serves 4.

Cook the Book: Green Olive Tapenade

Green Olive Tapenade

You can make the tapenade up to two weeks in advance.  It gets better with time.  This dip is great with goat cheese and spread on Crostini or crackers.

1 cup pitted green olives
2 tablespoons capers
2 anchovy fillets
1/2 cup packed fresh Italian parsley
2 cloves garlic
1/4  cup extra-virgin olive oil
Fresh black pepper to taste

Because the olives and capers are so salty you may want to soak them in fresh water for a few minutes to release some of the salt.  Drain them after soaking.  Purée all the ingredients in a food processor.  Refrigerate until ready to serve.  Serve with Crostini.

Makes 1 cup