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GIVEAWAY WINNER - LeCreuset's Cookbook - and Mussels!
I think I'm really made for winter. I spent all of my long weekend in pajamas, with the bed pulled out of our sofa bed, a tray of drinks and books propped up, and the dogs by my side. It was heaven. The way the light scattered in to wake up. I could hear the crunch of deer on the snow and ice and photographed them from my window. I drank a lot of tea and ate a lot of junk food and it was exactly what I needed. A good way to remember that the holidays aren't a season, but all of Winter is.
After the long weekend of eating soups, chips, burritos, and eggs (lots of eggs--the chickens are still producing at 85%!), I wanted something light. Something filling. Aromatic but soft, no sharpness to ruin the pleasant dullness of relaxation. Lazily, gratefully, I knew what I wanted to make - mussels. I know it's not the most relaxing food in the world, but it is probably one of the least fussy and most delicious dishes I can think of. And it was heaven to pinch the meat out between a used shell and to press the warmed, iridescent shell to my lips. To have the broth of wine and garlic slide down the corners of my lips. To toss the used bivalve into the awaiting mouth of the white bowl and to soak the baguette in the small dredges left in the bowl. It was, and will always be, my favorite meal.
Le Creuset wrote a cookbook and it's where the recipe is from below. I feel grateful to have this book, as I am always looking for the path of least resistance when it comes to French food, and this book has it all. Beautiful photographs, easy instructions, no fuss or worry. My absolute favorite way to cook. And with one pot to clean, it made my relaxing weekend all the more stress-free.
I'm excited to also share this book with a lucky winner who participated in my Instagram giveaway. Congratulations to Brandice!
Steamed Mussels
Serves 2 or 4
Ingredients:
- 1/4 cup extra-virgin olive oil
- 2 medium shallots, finely chopped
- 3 large garlic cloves, finely chopped
- 1 cup dry white wine
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons chopped tarragon
- Kosher salt
- 2 pounds fresh mussels, scrubbed and de-bearded
Directions (as shared in Le Creuset's Cookbook):
1. In a large pot over medium-high heat, warm the oil. Stir in the shallots and cook until tender, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in wine, cream, butter, tarragon, and season with s salt.
2. Add the mussels, cover, and cook for 2 minutes. Stir the mussels, cover and continue cooking until they open, 4 to 6 minutes. Discard any mussels that do not open. Sprinkle with parsely and serve at once with the broth and some crusty bread.
Panko-Crusted French Toast
It's Wednesday and I am still in bed, dressed and ready for my day to start. We got a new bed, a bigger one for our three dogs, and silly sheets with ostriches on them. Mornings are my favorite around here, as I'm sure you can tell these days.
So here's a short post as I get my day started. Panko-crusted french toast, because I'm all about a fun take on a classic.
Almond and Panko-Crusted French Toast
I thought I was so clever when I "invented" this, but then I realized that the Pioneer Woman had already done something like this. Ya win some, ya lose some.
Ingredients:
- 3 eggs
- 1 TB pure vanilla extract
- 1 teaspoon almond extract
- 1/3 cup whole milk
- 1/4 cup almond meal
- 1 1/2 cup panko bread crumbs
- 1 TB cinnamon
- 1 loaf of hearty bread (I used store bakery Italian here)
Directions:
- Preheat oven to 400*F
- Prepare 2 baking sheets with parchment paper
- Lay out two shallow pans
- In the first one, whisk together your eggs, extracts, and milk
- In the second, whisk together your dry ingredients
- Now, take a slice of bread, dip it in the wet mixture for just a second and then press gently into the dry on both sides
- Arrange on the prepared baking sheet
- Repeat with remaining bread slices
- Bake for 15 minutes; turn over and bake for an additional 10 minutes or until golden brown and crisp
- Serve immediately with maple syrup or your favorite French Toast accourtrmement
Breakfast in Bed: Oatmeal Topped with Roasted Sweet Potatoes
Valentine's Day used to be a tit for tat affair, early on when I was 19 and 20. It was made for show, occasion, the performance. You get older, you grow with your partner. One year I asked Nolan to pay my car insurance as a present, another we went to the spa in my hometown. This year, we bought a house and are going to Cancun on Friday. We grew older, we stopped making it harder on each other.
I try to make it easy. I get the coffee ready and wake up with our three dogs at six in the morning. I keep the TV off so he doesn't wake. I turn the heater on in the bathroom, so the tile isn't cold when he gets a shower before work. I try to make it easy for him, easier than I used to make it. When I would demand idolatry and independence and everything in between.
We always have Sundays off together. Since we'll be gone next weekend, I made something for him to wake up to. Breakfast in bed, like I do from time to time. Warm oatmeal in our cold house. We sat in the quiet morning frost, in our wood paneled room, under the faux-fur blanket my mother got us for Christmas, and realized how far we've come in six years.
Roasted Sweet Potato Topped Oatmeal
This recipe can be easily adapted to your tastes and quantities, but the sesame against the rosemary, the roasted and caramelized sweet potato against the soft and sweet oatmeal is definitely something to try before you make adaptations.
Ingredients for Roasted Sweet Potatoes:
- 1 large sweet potato, peeled and cubed
- 2 TB olive oil
- 1 TB brown sugar
- Pinch of salt and pepper
Directions for Roasted Sweet Potatoes:
- Preheat oven to 400*F
- On a baking sheet lined with aluminum foil, mix all ingredients
- Bake for 25 minutes or until caramelized and tender
- Allow to cool before assembling oatmeal (see below)
Assembly: Make your quick cooking oats to box direction for 2 people, substituting the water for almond milk. Mix in 1/2 TB of peanut butter per 1 cup of oatmeal. Top with desired amount of sweet potato, sprinkle each bowl with 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon chopped rosemary, 2 tablespoon brown sugar, and 1/2 teaspoon of sesame seeds. Eat immediately with a bit of maple syrup on top.
