Mussels Julia’s way

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To clean the mussels, put them in a large bowl with 2 quarts of water and 4-5 tbsp. flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

Saute a cup or so of chopped onion (I usually just use one small-medium one) and a couple of cloves of garlic in 4 tablespoons of butter in a big pot over medium heat for a few minutes until tender. Put a big handful of chopped parsely and 2-3 pounds scrubbed mussels into the pot, cover and shake; add two cups of dry white wine, turn heat up to high, cover again and shake to mix, then let cook for about 4-5 minutes until the mussels open.

Then remove the mussles with a slotted spoon, let the wine broth boil down for several minutes, add freshly squeezed lemon juice and heavy cream (about 3/4 cup or so). Simmer to heat through and thicken a bit, check seasoning. Return the mussels to the pot to heat up, then serve in bowls with baguette chunks on the side.

Spicy Pecans – Gretl

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1 lb pecan halves
4 Tbs butter
1/4 tsp ground cumin
3/4 tsp ground cayenne ( change to ¼ tsp cayenne and ½ tsp chipotle)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3 Tbs dark brown sugar
1/4 C light brown sugar
2 Tbs water

Mix the cumin, cayenne, cinnamon, ginger, and salt in a small bowl. Melt the butter in a large skillet over medium heat. Add the pecans and stir to fully coat with the butter, stirring constantly. Add the spices, while constantly stirring to coat.

Add the sugar, stirring until the sugar fully coats the nuts. Add the water while stirring. When the sugar is dissolved and starts to thicken, remove from heat and turn out onto a parchment-lined sheet pan. After they are thoroughly cooled, store in an airtight container.

Lentil Chili II

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1 tablespoon olive oil
1 tablespoon butter
2 cups chopped onion
3-4 garlic cloves, chopped
1 (16 ounce) package dry lentils
1 (6 ounce) can tomato paste
1 (14.5 ounce) can crushed tomatoes
2 quarts water
2 tablespoons chili powder
1 tablespoon cumin
1/2 tsp. oregano
1 dash paprika
1 dash chipotle powder
salt to taste
black pepper to taste
2 cups sliced carrots
2 cups sliced celery
I can green chilies
1 can black beans, drained and rinsed.

Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

Mix carrots, celery, black beans and green chilies into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Garnish with fresh cilantro, sour cream and grated cheese.

More recipes here:http://www.mimbly.com/recipes/index.htm

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Pumpkin Lasagne – Serves 6-8 from Real Simple Magazine

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3 tablespoons unsalted butter, plus more for the dish

1 large yellow onion, finely chopped

1 clove garlic, finely chopped

2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons chopped fresh sage

1/4 teaspoon ground nutmeg

2 15-ounce cans pure pumpkin (not pumpkin pie filling)

2 cups (1 pint) heavy cream

1 1/2 cups (6 ounces) grated Parmesan

1 1/2 18- to 24-ounce packages refrigerated cheese ravioli

    Heat oven to 400° F.

    In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high. Cook, stirring frequently, for 5 to 7 minutes. Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.

    In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.

    Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining ravioli, pumpkin mixture, and Parmesan. Sprinkle with the remaining butter, cut into small pieces. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.

Tips- To make ahead: Assemble the lasagna but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 25 minutes to the covered cooking time. Can use cheese tortellini instead of ravioli.

More recipes: http://www.mimbly.com/recipes/index.htm

Carrot Bread recipe from Jim Leahy’s “My Bread” cookbook

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One 10-inch round loaf.
3 cups bread flour, plus more for dusting
1 1/4 teaspoons table salt
1/4 teaspoon instant or other active dry yeast
1 1/2 cups freshly squeezed carrot juice
3/4 cup currants
3/4 cup coarsely chopped walnuts
1 tablespoon cumin seeds

1.  In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it’s not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.

2.  Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.

3. Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.

4. Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.

5. Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.

6. Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

Blender Hollandaise Sauce

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3 egg yolks

2 tbsp. lemon juice

1/4 tsp. salt

Dash of cayenne pepper

1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don’t use residue in pan.

Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don’t let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.

To re-heat the hollandaise I turn the blender on and add a couple of tablespoons of very hot water. That warms it up and thins it a bit.

The Infamous Seitan Recipe o’ Greatness

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(dmv changes)

1.5 c. vital wheat gluten

1/4 c. nutritional yeast

1 . salt (didn’t use)

2 t. paprika

1/4 t. cinnamon

1/4 t. cumin

1-2 t. pepper (1.5 tsp)

1/8 t. cayenne pepper

1/8 t. allspice

3/4 c. cold water (¾ -1 cup)

4 T. tomato paste ( I may have screwed up and only used 2 T, next time will make sure to use 4 T!!)

1 T. ketchup

2 T. olive oil

2 T. vegetarian Worcestershire sauce (1 tbsp.soy sauce, 1 tbsp Worcestershire)

1-3 cloves garlic, crushed well

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes. (work quickly as it becomes firm in no time)

Form into a log (6-8″ long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired. (Careful as it’s easy to rip the foil)

HINTS from Jay’s friend; hi jay! i made another batch of seitan. this time, i used no ketchup, no salt, 2 tbsp sriracha sauce, and 2 tbsp soy sauce. i substituted red pepper flakes for black pepper, 1 cup of water instead of 3/4, and baked it for 75 minutes. it was so tasty!

(next time I will play around with spices and keep you posted–dmv)


Cider Sauce With Crystallized Ginger

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Serve with Triple Gingerbread

2 tablespoons sugar
2 tablespoons cornstarch
2 cup unsweetened apple cider
1 tablespoons fresh lemon juice
2 tablespoons minced crystallized ginger

Whisk sugar and cornstarch in heavy small saucepan to blend. Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat. Whisk in lemon juice and ginger. pour over warm gingerbread …..