Don’t you just love those little crunchy morsels of potatoes all mixed up and formed into a tot? I took those cute little chunks and made them into a triple-layered bacon cheeseburger casserole. Yep, I said triple layer, as in three! In between each layer […]
Baked penne pasta with Italian sausage in a red wine tomato sauce is such an easy recipe. Even though it’s easy and quick to throw together, it tastes like it took hours to make. It has all the good things that I love in it. […]
Pumpkin Bread Pudding with honey bourbon and toasted walnuts
- 2 eggs
- 1 cup of milk ( I used vanilla almond milk)
- 1 cup of canned pumpkin puree
- 1/2 cup of brown sugar
- 1/8 teaspoon of ground allspice
- 1/2 teaspoon of kosher salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 ground cloves
- 3 Tablespoons of Honey Bourbon
- 4 cups of 1 day old crusty bread or baguette
- 1/2 stick of unsalted butter, melted
- Step 1 Pre-heat oven to 350 degrees F.
- Step 2 Mix all ingredients together except for bread and butter.
- Step 3 Toss bread with butter and set aside.
- Step 4 Pour wet ingredients over bread.
- Step 5 Cover with plastic wrap and put in the refrigerator over night.
- Step 6 Bake for 30 minutes, or until toothpick comes out clean.
- Step 7 Drizzle or pour icing over, and garnish with toasted walnuts.
- 2 cups of confectioner's sugar
- 1 teaspoon of vanilla extract
- 1 Tablespoon of unsalted butter, melted
- 2-4 Tablespoons of water or milk
- Step 1 Mix all ingredients together except for water.
- Step 2 Add water on tablespoon at a time till desired consistency is reached. (I did mine pretty thick. It was hard to stir)
- Step 3 Pour or drizzle on bread pudding.
- Step 4 Enjoy!
This dish is lovely. I love the colors. It’s pretty to look at, and would look beautiful on the table for holidays. Beets were such a mystery to me for most of my life. It wasn’t until I was at a friend’s house for lunch […]
Ask any chef and they will tout the pleasures of peasant foods and describe them as elegant in their simplicity. Peasant foods tend to utilize inexpensive or tougher cuts of meat, offal, and animal parts that may be otherwise wasted. Foods with humble origins like, […]
Shellfish harvests vary depending upon what region of the world you’re in. A common tale is that shellfish such as oysters, mussels and clams should only be eaten in month’s ending in the letter “R”. I’m not sure how true that is, but it’s a rule that I followed since I heard it.
With us officially in OctoberR, I think it’s safe to jump right in with a batch of mussels.
I choose a cookbook off our little bookshelf as inspiration for our recipe called Leone’s Italian Cookbook by Gene Leone. A showcase of true Italian cooking from his mother and her famous restaurant that was sold in 1959, and closed it doors in the Theater District of Manhattan, New York in 1994.
It’s a traditional take on mussels but with bread crumbs added to make the sauce thicker. I was able to scoop the sauce and spoon it onto the bread, then top it with the mussels, Parmesan cheese, scallions, and an extra sprinkle of the dried red pepper flakes.
In our recipe, there was a slight variation. The original recipe calls for 6 dozen mussels, and to use fresh parsley. I didn’t have that many of either so I just rolled with it. Instead, we used dried Italian seasoning in place of the parsley and about 2-3 dozen mussels.
I think that’s why our garlic butter sauce was thicker too. I’m sure the more mussels you cook the more liquid is added to the mixture in the bottom of the pan.
So, if you like a thinner butter sauce to dip you crusty bread into, then I would recommend adding more mussels or cutting the ingredients by half.
Baked Mussels - Cozze alla Romana
- 3 dozen fresh mussels
- 1/4 cup of olive oil
- 2 Tablespoons of unsalted butter
- 3 garlic cloves, diced
- 1 Tablespoon of dried Italian seasoning herbs
- 1/2 cup of breadcrumbs
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- Garnish - Green Onions & more red pepper flakes
- Step 1 Place mussels under cold running water and scrub with a brush. Remove any debris. Discard any open shells.
- Step 2 Place mussels on the bottom of a shallow baking dish.
- Step 3 Pour olive oil and butter over them.
- Step 4 Sprinkle garlic, breadcrumbs, and dried seasoning over the mussels.
- Step 5 Cover tightly with aluminum foil.
- Step 6 Bake at 375 F degree oven for 30 minutes.
- Step 7 Garnish with chopped scallions and red pepper.
- Step 8 Serve with crusty french bread.
It’s chilly outside here in Virginia. The fall season is upon us. Now, is the time to make things that are warming inside. For me that’s soup! Whenever we have leftover rotisserie chicken I save the bones and make chicken broth or stock. To me […]
This recipe for sardines toast was exciting and scary to me at first. I’d never had canned sardines before. When I was child I loved tuna fish. When I say love, I mean like LOVE tuna fish, and not like the occasional tuna fish sandwich […]