Tuesday, April 22, 2014

Crimson Mussels

The past two nights, Frank and I have been enjoying mussels. We enjoy seafood and we got these mussels for a great deal.  Frank made mussels the first night with a white sauce.  The white sauce is a blend of garlic, onions, butter, white wine and seasonings.  Mussels are often served with a white sauce accompanied with toasted bread.
Frank's Drunken Mussels
I made the mussels with a red sauce.  I have only seen this once at Gilt Bar.  It was delicious, so I wanted to make something similar. I am quite fond of the red sauce.  Here's my Crimson Mussel recipe.
Sheila's Crimson Mussels
Crimson Mussels Print         
Yields: 2-4 servings

1 lb mussels
6 oz tomato paste
12 oz water
5 garlic cloves, minced
1 tomato, diced
1 tbsp cooking oil
½ tsp freshly ground black pepper
½ tsp salt
1 tsp paprika
2 tbsp heavy cream
Cilantro for garnish

1. Clean mussels very well and set aside.
2. In a medium sized pot on medium heat, add cooking oil, minced garlic, tomato paste, water, diced tomatoes, and seasoning (salt, pepper, and paprika). Mix well.
3. Add heavy cream and incorporate.  Let come to a boil. 
4. Once boiled, add mussels and cook for 3-4 minutes.  Garnish with cilantro or parsley and serve with bread. 

Monday, April 21, 2014

Begyle Brewery

I had an eventful weekend. Frank and I checked out the Begyle Brew Tour.  Their tap room just recently opened a couple months ago and is one of the newer local craft brewers around.  We had a good time learning about their history and taking a tour of their brewery.  They are located in Ravenswood and their platform is all about community.
Our 13oz tulip glasses to sample the beers
1st pour, the porter
My first pour, pale ale, No Erase?
Flannel Pajamas in these barrel to infused whiskey/bourbon flavor into an American Stout, or was it the Imperial?
Being out in the midwest, there are so many craft breweries.  Next weekend, we are going to be touring Finch.

Thursday, April 17, 2014

Yesterday, I woke up early to make my husband his oatmeal shake.  He had to go to work early so I rose much earlier than usual.

I decided to make some bread that way when he comes home for lunch, we'll have fresh honey oat bread.  Sadly, it took forever for my bread to proof and took much longer than expected.  In between all that, I watched a bunch of korean dramas and made some matcha macarons.  After making the bread, I made another batch of macarons; this time black lychee.

I was testing out a new recipes. I am not in love with the recipe and think it needs some tweaking.  It still turned out, but my shell could be better.  The frill came out pretty well though.  I will probably play around with some more recipes.  While I was making the buttercream, Frank was so funny and kept doing sit ups in preparation for his macaron consumption. His a darling to have around and loves getting in on the action while I am cooking/baking.