Welcome to the Blue Sky Cookbook. Here’s what’s cooking today:
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Serves 6
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10 lbs fresh mussels
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Purchase the mussels the same day as cooking and keep refrigerated. Allow an hour to clean the mussels as it takes a while to scrub. Ask your guests to help! Place the mussels in a basin of cold water. Scrub with a brush and remove the ‘beard’ of brown strings by gently pulling back and forth.
If the mussel is open, tap it with your finger to see if it closes. If it stays open, discard the mussel. Discard any mussels with broken shells. Drain the water and return to the refrigerator until you are ready for the steamer.
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Select two large pots (about 10 quart size) to steam this large quantity of mussels. You may a number of smaller pots if needed.
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3 T olive oil
1 lg sweet onion
1 red pepper
1 yellow pepper
2 cloves garlic
1 cup celery leaves
1 (14oz) can diced tomatoes
1 tsp Provence Herbs
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Chop the onion and peppers into thin strips 1/4” x 2”. Dice the garlic very fine. Rough chop the celery leaves. Place everything in the steamer pot and sauté until the peppers are tender.
Divide the vegetables between the steamer pots.
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2 cups white wine
Crusty French Bread
Optional:
Thin spaghetti
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Place the mussels directly on top of the sautéed vegetables. Pour the wine on top. Bring to a steaming boil. Steam for about 5 minutes until the mussels open.
Remove from the steamer, ladle the broth over the shells and serve immediately. Discard any mussels that have not opened.
You will want French bread to sop up the broth. I enjoy plain spaghetti to finish up the veggie stew.
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While living in Brussels, we found that mussels are the National dish of Belgium, best served with crispy potato fries “Frites”. They have many different wine-based preps and our favorite is the Provencale style.
Posted in Fish and Seafood, Main Dishes | No Comments »
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Oven 425 F
Serves 8-10
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3 lbs green beans
1 pint mushrooms
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Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
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4T butter
1 large yellow onion
1 clove garlic
½ tsp rosemary
1 tsp salt
¼ tsp pepper
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In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
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3 T flour
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Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
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1 cup chicken broth
2 packets Trader Joe’s Savory Broth concentrate chicken flavor
¼ cup cream
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Immediately add the chicken broth, and stir continuously into a smooth gravy. Blend in the concentrated broth and cream. Set aside.
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Single pie crust
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Substitute butter for the shortening, and prepare as usual. Roll out.
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Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
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1 egg
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Beat the egg and brush on top of the crust. This will give a golden shine.
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Bake at 425 F for 40-50 minutes until the crust is golden.
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This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.
Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 325 F
Serves 12
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2 cups heavy cream
1 tsp salt
2 tsp cornstarch
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Beat until smooth.
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4 eggs
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Add and beat.
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2 lbs frozen corn
2 (4 oz) cans chopped green chilies, well drained
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Thaw the corn to room temperature. Add corn and chilies to the cream mix.
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1/2 cup (1 stick) butter
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Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
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Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 350 F
1 dozen
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1 egg
1/3 cup brown sugar
1/3 cup flax meal
1/3 cup oil
1/3 cup milk
1 tsp vanilla
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Beat together.
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1 cup whole wheat flour
1 cup oatmeal
3 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
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Add dry ingredients.
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3 bananas, very ripe
If desired:
1/2 cup chopped walnuts
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Mash the bananas with a fork, yielding about 2 cups and gently stir into the batter. Add walnuts if desired. Line a cupcake pan with baking papers. Fill the cups. Bake 20-22 minutes until the center is dry and springs back to the touch.
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I suggest a very fine ground whole wheat flour such as Bob’s Red Mill brand.
Posted in Bread & Pancakes, Breakfast | No Comments »
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Serves 6
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6 egg whites
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Separate the eggs, placing the whites in a deep bowl or measuring pitcher and the yolks in a separate deep bowl. Discard two yolks, retaining 4 yolks. Beat the egg whites into stiff peaks.
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4 egg yolks
¼ cup extra-fine sugar
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Beat together on medium speed for two minutes. The yolks will turn a lighter color of yellow.
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2 T Butter
200g (7oz) dark chocolate bar with about 55% cocoa
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Break the chocolate bar into ½ inch pieces and set aside.
Put two inches of water in the bottom of a double boiler and bring it to boil. Keep the top pan of the double boiler away from the heat. When the water is boiling, place the top pan on the double boiler, add the butter. When the butter melts, add the chocolate and turn off the heat. Let the chocolate melt. Stir gently until the chocolate is just melted. Remove the top pan to a trivet on the counter away from the heat.
**It is very important that the chocolate is not heated past the minimum melting temperature.!**
Add the egg yolks to the chocolate and gently blend together.
Add the egg whites, folding them in gently with a rubber spatula.
Pour into 6 ramekins or small dishes or glasses. A brandy glass would be fun.
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Chocolate bar
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To make shavings, have the chocolate bar at room temperature. Hold the chocolate bar on its edge and shave the chocolate into curls with a vegetable peeler. Sprinkle the shavings on the mousse.
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Whipped Cream
Raspberries (optional)
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Refrigerate for 4 hours, uncovered. After 4 hours, cover tightly with plastic wrap. Serve with whipped cream. The mousse will keep for a week in the refrigerator.
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The best chocolate for Mousse is Côte d’Or Noir de Noir (54% cacao) from Belgium.
Posted in Dessert | No Comments »
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Oven 400 F
Serves 2
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½ cup farro
1 cup chicken broth
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Rinse farro under warm water. Place in a small saucepan with the broth and bring to a boil. Turn down the heat to simmer. Cover and cook about 30 minutes until tender. If the pan dries before the farro is done, add 2 T water and continue until tender to taste. Set aside, uncovered.
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½ sweet yellow onion
2 celery stalks & leaves
2 cloves garlic
1 tsp Italian herbs
2 sprinkles cayenne pepper
2T olive oil
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Chop the onion and celery to ¼” dice. Chop the garlic extra fine.
Pour the olive oil in a sauté pan. Add everything and sauté a few minutes on med-low. Season with cayenne pepper to taste.
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1 large red bell pepper
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Wash the pepper. Cut in half along the stem, leaving half of the stem on each side. Trim the white membrane and discard with the seeds.
Place the peppers on top of the onion mix. Cover and cook on low for 15 minutes. Stir midway to ensure the onions are not burning.
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1 T olive oil
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Grease a baking pan with the oil. Place the peppers in the pan. Mix the farro into the onions and pile on top of the peppers. Bake 15 minutes at 400 F.
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Optional:
Shredded mozzarella
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Top with cheese if desired. (I would never say no to cheese!)
These peppers are delicious with Pan Seared Shrimp.
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For a true vegetarian, use water or vegetable broth rather than chicken broth.
Posted in Main Dishes, Sides, Vegetarian | No Comments »
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Serves 4
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1 lb frozen raw shrimp
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Thaw the shrimp in a bowl with cold water for 10-15 minutes. Peel if necessary. Chop into small bites. Dry well with paper towels.
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2 T olive oil
½ sweet yellow onion
2 cloves garlic
Sprinkle cayenne pepper
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Slice the onion into long ribbons. Chop the garlic fine. Sauté with oil on medium heat in a cast iron skillet or heavy frying pan until tender. Season with cayenne pepper to taste. Add the dry shrimp and quickly stir fry for about one minute just until the shrimp turn opaque.
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½ lime
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Remove from the heat and add the lime juice. Stir and serve.
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This quick and easy shrimp dish is so versatile as an appetizer, side dish or main event. Shown above along side Red Peppers with Farro.
Posted in Appetizers, Fish and Seafood, Main Dishes | No Comments »
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Serves 8
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1 lb raw frozen shrimp
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Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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½ large yellow onion
2 cloves garlic
2 T olive oil
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Chop the onion to ¼” dice. Peel and dice the garlic very fine. Place in a cast iron skillet or wok with the oil. Sauté over medium heat 5 minutes.
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2 tsp dried oregano
2 tsp Frank’s Red Hot Sauce
¼ tsp black pepper
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Add to the onions, rubbing the oregano with your fingers. Stir together and turn off the heat. Remove most of the onions to a medium size bowl.
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1 T olive oil
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Reheat the pan over medium heat. Add oil. Add the chopped shrimp and stir fry for 1 minute or less until the shrimp just turns opaque. Transfer immediately to the bowl with the onions.
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½ 4-oz can sliced jalapenos, drained
1 4-oz can chopped green chiles with juice
1 14-oz can diced mangos, drained
2 avocados
2 limes, squeezed
1 tsp salt
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Dice the jalapenos very fine. Chop the avocado into ½ inch dice. Add all to the shrimp and mix well.
Add additional Red Hot Sauce or jalapenos to taste.
Serve at room temperature with tortilla chips.
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This quick and easy ceviche is based on the Baja Style, but made with ingredients from the pantry.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »
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Yields 1 cup
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1 medium shallot
1T sugar
1 ½ T poppy seeds
½ t salt
½ t ground mustard
¼ cup white wine vinegar
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Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.
Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.
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¼ cup olive oil
¼ cup canola oil
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Add and shake or process lightly again.
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Canned whole cranberry sauce
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Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.
Store in the refrigerator for up to 4 weeks. Shake before serving.
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This is wonderful with Chicken Edamame Salad.
Posted in Salad, Sauces, Vegetarian | No Comments »
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Serves 8
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1 lb raw frozen shrimp
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Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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1 large fresh mango
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Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals. Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
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2 cucumbers
1 avocado
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Chop the cucumbers and avocado into ½” dice.
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½ small red onion
2 red Serrano chiles
2 green Anaheim chiles
Fresh cilantro
¼ cup V8 juice
2 tsp dry oregano
½ tsp red pepper flakes
½ tsp salt
¼ tsp pepper
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Chop the onion and chiles very fine. Remove and discard the chile seeds.
Chop about 12 leaves of cilantro.
Combine everything in a large serving bowl.
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4 cups water
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
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Bring all to a rolling boil in a medium pot. Add the chopped shrimp and par boil for one minute or so, just until the shrimp floats. Drain and add immediately to the serving bowl.
Mix well. Serve with tortilla chips.
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This ceviche is based on my recollection of the fabulous ceviche we enjoyed at Marquis Los Cabos in Mexico. They did not give me the recipe, but they did describe how the shrimp was par-boiled.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »