Mussels with Leeks and White Wine

I do love a great bowl of steaming hot mussels in a broth, or wine soup, as I've referred to it before and a perfectly fresh and chewy baguette.....assuming there's wine in it and if I make it, there most likely will be.  So inexpensive, incredibly easy and so delicious.  My cousin Robin mentioned mussels one night and reminded me how good they were.  It had been a while since I'd made them....why?  Obviously a bout of temporary insanity....won't happen again.  Anyhow, she mentioned she makes them with white wine, leeks and a touch of cream.  I began to drool almost immediately.  Now, she doesn't really follow a recipe so she verbally gave me the ingredient list with approximate measurements.  This is what happened and I'm so glad it did...and so is my husband and 6 year old who inhaled them. Thanks Robin! 
P.S. My friend Jen made a similar version the other night but substituted shallots for leeks and hit the final product with a squeeze of fresh lemon.  Wickedly delicious as well and a definite keeper.

Mussels with Leeks and White Wine

Serves 4

4 lbs Mussels, scrubbed*
2 tbsp butter
2 leeks, sliced thin and cleaned well
3 cloves garlic, finely chopped
1 cup white wine
1/2 cup heavy cream
salt & pepper
handful fresh Parsley, finely chopped
fresh grated Parmesan (optional)

*Wash the mussels in some cool water and de-beard if necessary.  Tap the mussels, if they don't close, them out...they're dead.

Heat the butter over medium heat in a large saucepan that can be fitted with a lid or a large pot.  Add the leeks and garlic and sweat for about 5 minutes or until soft.  Add the wine and cream, season with some salt and pepper and bring to a boil for about a minute.  Toss in the mussels, turn down the heat to medium and put a lid on the pot.  When all of the mussels open,  they're done. About 5 minutes.  If any of them don't open, toss them out.  Check for seasoning, add the parsley and sprinkle on a large handful of Parmesan if you so desire.  Tip into a large serving bowl and serve this with a baguette....it's a must.

Basting with Rosemary

Going camping for a few days so I thought I should post something.  While this isn't a recipe, it's a cooking tip and a darn good one at that.  It's too simple and it lends a light and fresh herbal flavour to grilled meat.
All you need are a few sprigs of Rosemary and a gorgeous piece of meat.  Bruise the rosemary with the back of a knife gently enough not to tear the rosemary off the stem but firm enough to just release the oils.  Drizzle with a little olive oil.  While the meat is grilling, drag the sprigs over the meat often.  I sometimes just toss the whole sprig on top of the steak and let the herbs gently permeate the meat while it cooks. If you actually have a basting sauce, perhaps for ribs, (one that would pair with rosemary) then use the sprig the way you would a normal basting brush....a subtle flavor of the herb will find it's way in.  I prefer to use this technique with steak or pork but it also works with chicken, fish and shrimp.

Read above for the most basic and easy technique....Enjoy!

Tomato Corn and Mozarella Salad

I'm slightly obsessed with the combination of tomatoes and corn right now.  Not sure why, but it certainly appeals to me in more ways than one.  They're both sweet, in season and just plain pretty to look at.
I had some fresh buffalo mozarella in my fridge that was crying out to be tossed in a salad and I wasn't in the mood for a straight up Caprese, although I would never turn it down.  That's when it came to me....add corn.  Why not?!  How could that not work?!  Well, it did and I loved it....I seriously loved it...so much so that I could eat that and nothing else.  Call me crazy.
I use a white balsamic but if you don't have have access to any, use a white wine vinegar and add a pinch of sugar.

Tomato Corn and Mozarella Salad

Serves 6-8

4 cobs of corn, kernels cut off
3 cups cherry tomatoes, sliced in half
4 oz fresh mozarella, cubed
2 tbsp white Balsamic vinegar
4 tbsp olive oil
1 tbsp shallot, finely chopped
salt & pepper
1/4 cup fresh basil, torn or chiffonade

Blanch the corn for about 45 seconds in boiling water to take the raw edge off.  Drain.  In a bowl combine the corn, tomatoes and mozarella.  Combine the vinegar, olive oil, shallot and salt & pepper to taste.  Pour over the salad.  Check for seasoning.  Add the basil and toss together just before serving.  Can be made 2 hours ahead.

Boursin Stuffed Tomatoes - Easiest Appetizer Ever

It's ridiculous how simple but shockingly delicious these are and I stumbled upon them by accident (I'm sure they've been done a million times before but for those that haven't made them, you must).  On one of our insanely hot and humid days I was asked to make a light app.  First thing that came to mind was my guacamole stuffed cherry tomatoes...fresh, simple and light.  I wandered off to the grocery store and perused the avocado but to my dismay, there wasn't a ripe one to be found.  Stumped, I wandered aimlessly through the grocery store.......too dramatic?  Ok, I walked over to the cheese area of the store and a package of Boursin basically shot out and slapped me in the face.  It was a no-brainer. 
This isn't so much a recipe because I'm not sure if something this easy can be considered that but more of an idea.  The hardest part is scooping out the cherry tomatoes and even that isn't complicated.  You will need a very sharp paring knife.  If you don't have one, buy one.  They're cheap.  *Slice a tiny wafer thin piece off the bottom of a round cherry tomato (grape tomatoes just don't work here) so it stands up and slice another piece off the top.  Use the tip of the knife or a very small spoon to scoop out the tomato.  It's not rocked science.  It's tasty.
p.s. let's get real, you can stuff anything into a tomato but these were too yummy not to share.

Boursin Stuffed Tomatoes

Pint of Cherry Tomatoes (not grape, they won't stand)
Package of Boursin Cheese

*Read above how to prepare the tomatoes.  Stuff a small amount of cheese into tomato.  Refrigerate until ready to serve.  Easy.

Orzo Salad with Pesto and Tomatoes

My cousin Robin and her husband Scott have just moved up to our neck of the woods and I'm super excited to know I can see them more often.  These people make me smile and laugh...laugh hard.
Moving day rolled around and instead of offering my muscles, I offered up food for everyone helping out.  Hard work deserves more than take out pizza and beer.  It deserves a bunch of homemade food and beer.  I came up with this salad to accompany Lemon Garlic Roasted Chicken and I think I chose right.  It was simple and delicious.
I used a pint of cherry tomatoes and roasted half of them and left the others raw for texture and interest.  Do what you need to do but I do recommend oven roasting some or all of them....deliciously sweet.  This could also be served warm if you wanted to but I thought it made an awesome salad.
p.s. I made my pesto (recipe is on the blog) and I highly recommend that.  Store bought just doesn't have the same effect and you'll come up short in the flavour department....just sayin'...

Orzo Salad with Pesto and Tomatoes
Serves 6-8 (as a side)

1 recipe for Pesto http://delishdishcooks.blogspot.ca/2011/09/pesto.html
2 cups dry Orzo, cooked (should yield about 4 cups cooked)
1 pint Cherry Tomatoes, halved (oven roast all or half)
salt & pepper to taste
Pine Nuts for garnish

Make Pesto. Add pesto to cooked Orzo and toss in tomatoes. Check salad for seasoning - you will need to add some salt.  Refrigerate.  Garnish with extra pine nuts before serving.