Steamed Mussels with Oven Fries

Simple pleasures to start the new year.  In my house there are FOUR birthdays in January so its like the holidays every weekend for the next month.  Easy meals from here on out!

Steamed Mussels and Oven Fries

Steamed Mussels

• 5 tablespoons butter
• 1 clove garlic, minced to paste
• 4 large shallots, finely chopped
• 1/2 cup dry white wine
• 5 pounds mussels, scrubbed and debearded
• Sea salt
• Ground black pepper
• 1/2 cup finely chopped mixed soft herbs such as chervil, tarragon and parsley

Melt butter in a large soup pot over medium low heat.  Add garlic and shallots and cook just until very fragrant - a minute or two. Add wine and let come to a simmer.  Add mussels, season well with salt and pepper, cover and steam until mussels open, about 7 minutes.  Stir in herbs and serve with oven fries (recipe below).  

Oven Fries

• 6 Russet baking potatoes, scrubbed
• 3 tablespoons olive oil
• Sea salt - Maldon best
• Ground black pepper
• Several sprigs fresh rosemary, stems discarded and needles coarsely chopped

Heat oven to 425.  Set a large baking sheet in oven to warm while potatoes soak. Slice potatoes to resemble traditional french fries.  Soak in a bowl of cold salty water for about 1 hour, making sure all of the potatoes are completely submerged.  Lift potatoes out of water, rinse well and pat dry.  Transfer to a large bowl and drizzle with 2 tablespoons olive oil.  Season well with sea salt, black pepper and chopped rosemary.  Pour remaining tablespoon olive oil on hot baking sheet and tilt from side to side to spread evenly.  Transfer potatoes to baking sheet - they should sizzle on contact.  Place in oven and roast, without turning potatoes, until deep golden and crisp, about 45 minutes.  Remove from oven, loosen from tray with a spatula and serve immediately. 

Acorn Squash Bowl with Greens and Grains

A hearty but healthy break in the holiday meal cycle.  Your belly will thank you.

Acorn Squash Bowl with Greens and Grains

Acorn Squash

• 3 medium small acorn squash, scrubbed, halved and seeds
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Several sprigs fresh oregano
• Sea salt
• Ground black pepper

Heat oven to 400.  Arrange squash on a baking sheet, cut side up.  Divide about 2 tablespoons olive oil between squash halves.  Strew with sliced garlic and oregano.  Season well with salt and pepper.  Roast until squash is spoon tender and garlic is golden and caramelized, about 45 minutes.  Remove from oven and serve hot - filled with Greens and Grains (recipe below).

Greens and Grains

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced to paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamon
• Several gratings fresh nutmeg
• Pinch ground cinnamon
• 1 1 inch piece fresh ginger, peeled and grated
• 1 cup whole freekeh
• Pinch saffron
• Sea salt
• Ground black pepper
• 1/4 cup dried mulberries or golden raisins
• 1/2 cup roasted chestnuts, roughly chopped
• 1 small bunch Russian kale or other dark green, tough stems removed, rinsed and just shaken dry 

Heat 2 tablespoons olive oil in a medium saucepan over a medium flame.  Add onion and cook, stirring often until soft, translucent and golden, about 10 minutes.  Add garlic and stir in coriander, cardamon, nutmeg, cinnamon and grated ginger.  Cook a minute or two more.  Add ginger and stir so to coat grains in spice and oil.  Season well with salt and pepper.  Cook another minute or so.  Add 2 cups cold water and saffron.  Increase heat and bring liquid to a boil.  Reduce heat, cover and let simmer until liquid is absorbed, about 30 minutes depending on grain.  Remove from heat and add mulberries.  Let stand, covered, about 5 minutes.  Stir in chestnuts and adjust seasoning with salt and pepper.  
Meanwhile, heat remaining tablespoon olive oil in a large skillet.  Add kale, season with salt and pepper, and sautée until just tender, adding a splash of water if necessary to prevent scorching.  Fill baked squash above with grains and top with sautéed greens. 

Moorish Lamb Tagine with Couscous

Forecast suggests yet more snow on the way.  Quick - to the market before there is a line around the block.  Starting to think that Whole Foods and Weather Underground may be in cahoots.   Get this soup on the stove and leave it to simmer while you read, ski and/or shovel. 

Moorish Lamb Tagine with Couscous

• 4 tablespoons olive oil
• 2 lamb shanks
• Flaked sea salt
• Freshly ground black pepper
• 1 preserved lemon, flesh removed and finely chopped, peels reserved
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon Ras El Hanout
• Pinch saffron
• 2 cups red wine
• 1 small bunch parsley
• 1 small bunch cilantro
• Couscous
• Radishes 
• Radish sprouts
• Caramelized onions

Heat 2 tablespoons olive oil in a heavy bottomed dutch oven over medium heat.  Season lamb shanks with salt and pepper and brown them on all sides,  about 5 minutes per side.  Remove shanks from pan and set aside.  Add remaining two tablespoons olive oil, preserved lemon flesh onion, garlic and all spices and cook until onions are translucent and spices very fragrant, about 3 minutes.  Return lamb shanks to pot.   Add wine and enough water to just cover shanks.  Season well with salt and pepper.  Bundle herbs together and add to pot.  Cover pot and bring mixture to a boil. 

Transfer pot to a 300 degree oven and let cook until meat is so tender it easily falls from bone, adding reserved lemon peel after an hour.  

Remove from heat.  Remove shank bone, gently peeling away any meat and returning meat to pot.  Discard herb bundle.  Adjust seasoning with salt and pepper.  Serve with prepared couscous, sliced radishes and radish sprouts and caramelized onions.