Category: Tasty Recipes

New Zealand Greenshell Mussels over Angel Hair Pasta with a Spicy Fresh Tomato Herb Broth

A delicious dinner cooked in 5 minutes. The clock is running so here we go:

Mussels and their liquid are added to 1 cup of boiling water for 2 minutes to heat through. That’s boiling water for pasta in the pot behind.

Meanwhile saute a good amount of minced garlic (you can use a garlic press, it’s fast) in a generous butter/olive oil mixture for one minute. In the meantime, chop ripe tomatoes and fresh herbs such as basil and oregano, then add to the pan along with some dry white wine and red chili flakes. Cook angel hair pasta in boiling water until al dente, 4 to 5 minutes. Chop parsley.

Add mussels and all the liquid to the tomato/garlic/herb/wine sauce. Add a squeeze of lemon juice and sea salt to taste.

Place pasta in a bowl, add mussels, and ladle the tomato broth on top. Garnish with parsley and lemon. Serve with crusty bread to sop up the flavorful broth.

5 Minutes start to finish – Watch out Rachael Ray!
Do you have a “Fast & Fabulous” meal to share?

Here’s the tip: Use Trader Joe’s Cooked Gourmet Farm Raised New Zealand Mussels.These mussels are grown in crystal waters of the Marlborough Sounds. After harvesting, each mussel is individually inspected for quality, washed, and vacuum packed to retain its fresh-caught flavor.

At the Trump National Golf Club – a three course Bistro-Style dinner and a Cabaret show…

Butter lettuce salad with apples, blue cheese, and candied walnuts

Grilled chicken breast with herbs, white asparagus and mashed potatoes

Lemon tart

It is the magic of Paris!
For one moment, leave Los Angeles for a wonderful trip to Paris by Night!
The Paradisiaque Troup will perform for you the best of the French Cabaret tradition.
Tout Feu Tout Femmes! The new French Cabaret in Los Angeles.

PARAD’ISIAQUE
Let them take you to Paris!

Take a look and turn up the volume.

Carnitas (pork shoulder) on a white corn tortilla topped with avocado, cabbage, cilantro, crema Mexicana, salsa picante fresca, and cotija molido chesse. The pork was braised, then I fried it just before serving to give it crispy edges.

A great trick I learned from Rick Bayless is to spray both sides of the corn tortilla with a light oil, then I heat it in a hot pan. The tortilla comes out soft, slightly browned, not greasy, and just delicious (unlike heating in the microwave, or frying with oil in the pan). Thanks Rick!

I served the tostada with a crunchy and refreshing side of radishes (rábanos) with olive oil, gray salt and a squeeze of lime.

We had a fabulous meal at Rick Bayless’ Topolobambo Restaurant in Chicago. Even though he was busy in the restaurant, he was very gracious and spent some time with us at our table.

Just “Topolo” – that’s what people-in-the-know call it. Frontera Grill’s sister restaurant, Topolobampo, shares the front door and bar. But then the sister flaunts her own. If Frontera rocks and claps, Topolo slinks. She is the quiet, sleek, classy sister. And she invites you into an elegant Mexican fantasy world and to dress up a notch for its incomparable, authentic, regional flavors.

“We began our lunch with a half-dozen oysters on the half shell.”

“Rouen is famous for its duck dishes, but after consulting the waiter Paul had decided to order Sole Meunière…perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top.”

“Then came the salade verte with a slightly acidic vinaigrette.”

“We followed our meal with a leisurely dessert of fromage…”

“Paul and I floated out the door into the brillant sunshine and cool air. Our first lunch together in France had been absolute perfection. It was the most exciting meal of my life.” This is as she describes her meal to us in My Life in France by Julia Child and Alex Prud’homme, pages 17 and 18.

To make Sole Meunière: Season the fresh Petrale Sole, then dip it in a beaten egg. Dredge in flour and shake off the excess. Saute in a half butter/half olive oil mixture until light brown. Make the sauce in another pan; brown the butter, finish with lemon juice and chopped parsley. Pour sauce on the platter, then top with the fish. Garnish with lemons and parsley.

A special thanks to Lisa at Champaign Taste for hosting this Julia Child Birthday Event. Please visit her site to link to other bloggers celebrating Julia’s Birthday.