Thyme For Cooking, the Blog

Stir-Fried Shrimp with Snow Peas (Prawns with Mangetout); The Weekly Menu Planner

Even though I am no longer a certified member of the rat race (the rats won) I still enjoy a leisurely dinner on Friday nights.

With Steamed Artichokes and Yogurt/ Herb Dipping Sauce to start, there was a lot more nibbling and sipping going on, then chopping and cooking.

I did the prep work while the artichokes steamed, cooked the rice while we ate the artichokes, and finished up with 5 minutes and a hot skillet

Stir-fried Shrimp with Snow Peas (Mangetout)

12oz (350gr) cleaned shrimp
8oz (250gr) snow peas (mangetout)
6oz (180gr) water chestnuts
4 - 5 green onions
2 cloves garlic
1 tbs minced fresh ginger
1 tbs fresh, snipped chives
1 tbs sesame or walnut oil
1 tbs olive oil
1/2 cup chicken stock
2 tbs dry sherry
1 tbs cornstarch (Maizena, corn flour) dissolved in
1 tbs soy sauce plus 1 tbs water
Basmati Rice

To Prep: Peel and clean shrimp if needed. Trim and slice the green onions, using some of the darker green. Mince garlic and ginger. Snip chives. Trim snow peas. Open and drain water chestnuts; slice the large ones. Dissolve cornstarch in soy sauce and water.
To Cook: Heat oils in large nonstick skillet over medium-high heat. Add onions to skillet and stir-fry for 30 seconds. Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. Add snow peas, water chestnuts, and stir-fry 1 - 2 minutes. Add chicken stock and sherry, bring to a boil. Add cornstarch mixture, stir until cleared and thickened. Stir in chives. Add more soy sauce if desired, according to taste.
To Serve: Arrange Basmati on a large platter. Spoon Shrimp and Snow Peas on top and serve.

Basmati Rice

1/2 cup Basmati rice
1 tsp butter
1/2 tsp sesame or walnut oil
1 cup chicken stock

Heat butter and oil in a small saucepan over medium heat. Add rice and sauté, stirring for 1 - 2 minutes. Add stock or water. Cover and cook rice for length of time on package.

In addition to the above, for the week of May 2 we have Tortilla de Espárragos,  Brined Pork Tenderloin, New Potato 'Fries', Spinach Salad with Ham and Avocado, and more...

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Bon Weekend!

Weekly Menu Planner; Barley with Green Garlic

Did someone mention Green Garlic????

Barley 'Risotto' Style, with Green Garlic

1 tbs butter
2 - 3 green garlic
1/2 cup barley
1/4 (60ml) cup white wine
3/4 (200ml) cup chicken stock
1/4 (1oz, 30gr) cup fresh Parmesan cheese, grated

Melt butter over medium-high heat in small saucepan. Add garlic and sauté for 2 minutes.  Add barley, wine, stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in cheese. Remove from heat and serve. It should be loose and creamy, if not add a bit more stock.

For the week of April 4, we're having Glazed Salmon with Tarragon Mustard, Barley with Green Garlic, some lovely, roasted New Potatoes, Tuna and Asparagus Risotto, Cashew Chicken and Vegetables and Spaghetti with Pesto Meatballs...and more Green Garlic!

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

101 uses for Green Garlic; an Ode to the "A's"

I once had a book called "101 Uses for a Dead Cat".

Before all the cat lovers start hissing at me: we had a cat at the time, I love cats, and the book is/was hilarious, especially if you know cats!

The authors were truly inventive and the drawings of "Far Side"  caliber.

Needless to say it was what I would classify as a bathroom book.  You know, the kind you keep in the bathroom as available reading material for people who enjoy spending personal time on the, uh, throne....

Which brings up an interesting question: Why would you want to do that?

I worked with a guy once (it's usually men who do this...) who, every morning just after 9:00, would come into the D.P. department, grab the sports section, and disappear into the 'Gents' for anywhere from 15 to  30 minutes.  He would then return the paper and head back to his office.

Every day.

I can think of a lot more pleasant places to read the paper.

I rather like a comfortable chair with a cup of coffee to do my reading....

Back to the '101 Uses'; I no longer have the book but the title has stuck in the recesses of my brain. 

Right now I'm looking for 101 uses for green garlic.

I love this time of year.

The arrival of the "A's"

Asparagus: green, white and violet are all here now!

Artichokes: both violet and green.

Avocados:  I know, a berry, not a vegetable...

Ail vert: green garlic.

What?

You're not familiar with green garlic?

You poor thing!

Green garlic is simply garlic that is pulled and eaten, young, before the bulb splits into cloves.  It looks a bit like a green onion (as you can see in the photo) and has a wonderful, mild but not weak, garlic flavor.

It's perfect to eat raw or lightly cooked as one gets lots of garlic flavor without the 'bite' or heat of regular raw garlic.

Like in some creamy scrambled eggs, with a slice or 2 of avocado. 

That was how I had green garlic the first time; at a little restaurant in Huesca, a small village in the mountains in Spain, above the Somotano wine region.

It was love at first bite.

I didn't see it at the markets for a few years, then last year I found 1 bunch.

This year I have been able to buy it twice - and the season is still early.

The secret may be out....

Now that I have 4 whole bunches, I can expand my Green Garlic repertoire. 

It's lovely sautéed in olive oil and poured over lightly steamed asparagus.

But I needed more....

Then I remembered a Spanish dish that I had, somewhere, that had a green sauce, full of garlic (I did say Spanish, didn't I?) and parsley.

Hmmmm.  Green. With garlic.  Green.  Garlic.

That's it!!!! Green Garlic Sauce!

Shrimp, maybe...

On a bed of creamy Orzo with Marscapone... and some fresh, sautéed  Green Garlic

Shrimp in Green Sauce

shrimp (prawns) 12oz cleaned (350gr)  
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped fresh parsley
3 green garlic, including green tops, chopped

Mix olive oil, lemon, chopped parsley and green garlic in a medium bowl.  Add shrimp and combine.  Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through. 

Orzo with Green Garlic and Marscapone

2/3 cup orzo
1 cup chicken stock
1/3 cup white wine
2 green garlic, including green tops, chopped
2 tsp olive oil
1/3 cup marscapone

Briefly sauté green garlic in oil in a small saucepan.  Add orzo, wine, and stock, cover and cook until all liquid is absorbed, about 12 minutes.  Stir in marscapone.

 

There are shrimp under all that parsley and garlic....really...

Trust me on this!

Green Garlic for Weekend Herb Blogging!

Go get some.....

Weekend Herb Blogging is being hosted by Ramona, of The Houndstooth Gourmet, this week.  Be sure to visit her blog on Monday for this week's recap of the wildly successful event started over  2 years ago by Kalyn, of Kalyn's Kitchen.

Smoked Salmon Pasta; the Joys of Travel, Part Deux!

There was a time when I decided what to put in my suitcase, put it in my suitcase and left for the airport.

While I was traveling, I shopped at will, and added that to my suitcase. No problems.  Everyone was happy.

Wasn't life simple then?

Before I left France I carefully selected the minimum I felt I could get by with in frozen Minnesota.  My suitcase weighed 34 lbs (15.5kg). 

As they say constantly in 'America':  "Good Job!"

I carefully selected my purchases while I was here, checking the weight of each item:
     Horseradish Powder from Penzey's, 4 oz
     Jolly Ranchers, large bag, 14 oz
     One pair warm wool slacks (it was COLD), 7.5 oz
     Bag of mon mari's favorite socks, 8 oz
And so on.

Each night, I would put that day's shopping in a bag and weigh it.  I kept an ongoing tally.

I packed to leave this morning; I weighed my suitcase.

I expected it to weigh 47.5 lbs.

It weighed 51.4 lbs.  The maximum allowance is 50 lbs.

I calmly and quietly said: "WHAT THE F***?"

I'm staying in an apartment in my s-i-l's basement.... Could it be humidity?

What did I miss?  I was so careful!

I still had to pack the clothes on my back.

I had a problem.

Fortunately, I can now have a carry-on plus a handbag that could weigh another 25 lbs (12kg) total.

So I started rearranging, pulling out stuff that would fit in the smaller bag, weighing, then repeating.

I got it down to 48.5 lbs.  Room to add the clothes I'm wearing.

I put the lock on, wrapped the strap around it, gave it one last lift to the scale....49.5 lbs.

Someone is just messing with me.

Here's the plan:  I packed my big, bulky sweater on top (used frequently in the 'below 0 F' weather).  If, when they do the final weigh-in at the airport, I am officially over the limit, I'll pull out the sweater and put it on.  (It weighs 1.9 lbs.) Then I'll waddle through security, buy a magazine, demand a sack, take the sweater off and stuff it in. 

We'll call it 'duty-free'.

I also have big pockets in my coat.... I'll be fine....

They don't weigh the humans; only the luggage.

I will be glad to get home and into my kitchen again.  I haven't cooked a thing since I left 2 weeks ago.  I have no complaints about the food I've eaten here; we've been to some wonderful new restaurants.

Still, it's not the same.

Before I left I made one of my favorite, slightly decadent, pasta dishes.

It was a treat for us and something special for Presto Pasta Nights.

Ruth, of Once Upon A Feast, has been rounding up delectable pasta dishes for an entire year, now.  52 weeks.

That's another reason I want to get back to my kitchen....

Smoked Salmon Pasta

8oz basil fettuccine
3 shallots
1 tbs olive oil
4 tbs white wine
3 tbs fresh lemon juice, about 1 small lemon
3/4 cup crème fraiche or cream
2 tbs fresh dill
200gr smoked salmon, (the moist kind: Irish or Scottish)

Thinly slice shallots and sauté in oil.  Add wine and simmer until reduced by half.  Stir in crème fraiche and heat through.  Slice salmon into strips.  Add 3/4 of the salmon, dill and lemon juice to the crème fraiche. Heat through but do not let boil.  Add pasta and toss well to combine. Put it into a serving bowl, garnish with reserved salmon and serve.

BTW: my actual, empty suitcase weighs 17 lbs.  Next trip I'm packing in a plastic garbage bag...

(I checked into lighter weight luggage and, apparently, finally, this year there are a lot of manufacturers making durable, heavy-duty suitcases, weighing 10 lbs or less, which will be available by summer.  I am also contemplating a duffel-style bag.  I am NOT contemplating shopping less.  I mean: Get Real)

Oriental Orzo with Salmon; the Dangers of Irritating a Chinese Chef

Did I ever tell you about the time I was chased out of a restaurant by a really pissed off Chinese chef brandishing his favorite, very large, very sharp, cleaver?

My story, in honor of Chinese New Year.

The setting:

I was installing a computerized ordering system in the old Nankin, downtown Minneapolis.  (It's no longer there, so I can name names....)

This was a classic Chinese restaurant:  high vaulted ceilings; the walls a vivid red with gold trim; pagodas, gold lions, and dragons lurking everywhere.  There was a balcony at one end with a wide staircase, wood banisters and railings.

And, at this time it was owned by a group of Jewish guys which I (and they) thought rather hilarious - much longer story.

I spent a lot of time there, just being 'on call' so I was given the cook's tour.  Underneath the restaurant was a cavernous maze of store rooms and prep rooms that covered at least a city block... much larger than the restaurant.  There were rooms for growing mushrooms and rooms for chopping celery; rooms for cooking rice and rooms for butchering chickens.  It was a dark, dank and rather scary place.

The restaurant sat well over 100 people and during the lunch hour, tables were 'turned' every 20 minutes, with 4 - 5 seatings per table.  It was busier at night, well past the usual Minneapolis closing time of 10:00pm.  There was a bar on one side that was equally popular.

In the kitchen was one long wall with huge woks over open flames; each with it's own cook and the head chef overseeing all.  It was at best controlled chaos with everyone shouting in English and Chinese; food being slammed on counters, flipped out of the woks; plates and people everywhere.

The incident:

The system I installed had terminals at all of the server stations where orders were entered.  The orders were printed out at the appropriate station in the kitchen. ( I know, they're everywhere now, but this was one of the first)  The server's union didn't like the idea of "all this computer stuff".  Some of the people were convinced that the Nankin owners were trying to become more efficient (huh?) and, perhaps, eliminate some staff.

About 4 days into the installation, everything seemed to be going smoothly.  One of the owners and I stepped into the kitchen.  The head chef took one look at us, grabbed his cleaver and started running.  He ignored Joel; only had eyes for me; very scary, glassy  eyes.  I took off, wrongly thinking Joel would stop him. He didn't. 

I ran through the restaurant, weaving between the tables; up and around the balcony; through the bar,  shoving customers out of my way; back through the restaurant and, finally, out into the parking lot.  Right behind me was this angry, crazy guy waving his cleaver and cursing at me in Chinese.

Finally some of the staff realized that, just maybe, I could use some help, and tackled him.

The problem:

Two of the servers had decided to sabotage the new system.  The most expensive item on the menu was Lobster Lo Mein.  Every 15 minutes, one of them ordered it.  By the time we had walked into the kitchen there were 9 Lobster Lo Mein's sitting on the counter which no server would acknowledge.  The chef's costs were going to hell in a hand basket and it HAD to be the computer's fault; therefore, my fault because it was my computer. 

I've always had great respect for cleavers.

And I still love Chinese food.

But I miss the Nankin....

This week, for Presto Pasta Nights, I'm doing an Oriental theme in honor of Chinese New year.  Be sure to visit our founder and coordinator, Ruth, of Once Upon A Feast, on Friday for a recap of all the wonderful pasta dishes.

Oriental Orzo

1/2 cup orzo
1 1/4 cups chicken stock
4 tsp soy sauce
1 tsp brown sugar
2 tsp sesame or walnut oil
1 tbs sesame seeds

Put orzo, brown sugar, soy sauce and stock in a small pan and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in sesame oil and seeds and serve.

I'll even give a bonus recipe - the salmon.  I think  I got the idea for this from the Barefoot Contessa...  The stir-fried Sprouts & Shallots are easy...

Oriental Baked Salmon Time: 25 minutes

2 salmon fillet or steaks, 6 - 8 oz each (200 gr each)
1 tbs Dijon-style mustard
1 tbs soy sauce
2 tbs olive oil - or walnut oil if you have it
1/2 tsp garlic powder

Mix mustard, soy sauce, oil and garlic, whisking well to combine. Put salmon on a baking sheet. Spoon mustard mixture over salmon. Roast in 400F (200C) oven for 10 - 15 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine.

Remember: Never piss-off a guy with a cleaver!

Red Sauced Shrimp and the Weekly Menu Plan

Minor change to my menu post - might as well post the recipe to go with the photo, right?

Red Sauced Shrimp

14 oz shrimp, cleaned (400gr)
1 tbs minced ginger
3 cloves garlic
4 - 6 green onions (scallions) or 1/2 regular onion, chopped (I didn't have the green onions)
2 tbs sherry
2 tbs soy sauce
2 tbs ketchup
1 tbs olive oil
1 tbs sesame or walnut oil
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1/2 tsp red pepper flakes,  optional hot sauce

Peel, slice and mince ginger. Mince garlic.  Slice green onions into 1/2" (1.25cm) long pieces. Dissolve cornstarch in chicken stock. Have everything else measured and ready. Heat oils in large nonstick skillet or wok over medium-high heat. When very hot add ginger, garlic, onions and red pepper flakes. Stir-fry for 1 minute. Add shrimp and stir-fry for 1 - 2 minutes longer, until shrimp turn opaque and start to curl. Add sherry, ketchup and soy sauce. Stir to combine. Stir cornstarch mixture to recombine, then add it to the shrimp, stirring constantly. Sauce will quickly thicken and coat shrimp. Remove and serve immediately.

For Fried Rice with Brussels Sprouts see the Daily Menu. 

I know, you're thinking 'Brussels Sprouts in Fried Rice?'  Why not, you use Chinese cabbage, don't you?  I can't get Chinese cabbage so I use what I have.....  And it was a good thing!~  (Does Martha still say that?  Is Martha still on T.V.?  Does anyone know who Martha is?)

Anyway, for the week of January 4, we are back to normal eating.  This week we're having Hot and Sour Soup, Red Sauced Shrimp, Fried Rice with Brussels Sprouts, Tuna Cakes, Beef Braised in Beer and Pasta Carbonara.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Seafood Provençal and Chocolate for Health!

Get out of the way you stupid cows!

I can't see a thing!

Move!

I said Moooooove!

I have no idea why there are brown cows in this herd.  Charolais are almost universally raised here in the Vendée.   Pretty brown cows, though, aren't they?

But a bit too tall for the short-legged Charolais to see over.

Excuse me a minute.....

Okay, I'm back.  I just had to run downstairs and out to the back pantry for a piece of chocolate.  I can't keep it by my computer for obvious reasons.

The chocolate is out in full force in the supermarkets now.  The first sign of Christmas here in France is when the fall housewares display is replaced by chocolate.  The French, indeed, most Europeans are very serious about their chocolate and December is the month to indulge.

And indulge they do!  There are an additional 2 full aisles devoted to chocolate at my local hypermarket right now; one aisle just for truffles!

Different cultures have different candy holidays.   

In Ireland the supermarkets overflowed with chocolate in the weeks leading up to Easter; mainly milk chocolate and mainly Quality Street, with the requisite chocolate bunnies, eggs, and lambs.

In the U.S., fall starts out with caramel apples and is topped off with the big candy meltdown at Halloween.  A special thank you to someone at Hershey's for inventing miniatures!
Actually, the U.S. likes candy at Easter, as well..... starting with the awful Peeps! 
Now that I think about it, the U.S. holidays are a salute to bad candy (with the exception of aforementioned miniatures): Candy Corn (or is it Kandy Korn?), Peeps and other various sugar-coated marshmallow atrocities, usually tasteless jellybeans and, for the most part, bad chocolate.

The French, on the other hand, believe, (and rightly so, as they are told by the health ministry and their doctors) that dark chocolate is good for you.  And the darker the chocolate the healthier it is.  Today, I was trying to decide between Dark, Extra Dark, Intense, and Black.  Such decisions.  Thankfully they were all on sale.

So, those huge chocolaty displays are not encouraging us to eat yet more sweet treats during the holidays; they are meant to kindly remind us to take care of ourselves.  I hear and obey.

I bought four bars of luscious dark chocolate of varying intensity.  I'm a bit of a hypochondriac, you see.... 
And my doctor says to eat at least one 'square' a day.... 
And I am an American, so if some is good, more must be better, right?  Right??  RIGHT????

Excuse me again...

I'll be really good and have fish for dinner.

Weekend Herb Blogging is back home with our talented and lovely founder, Kalyn of Kalyn's Kitchen.

I dearly love using my fresh tarragon all summer long.  It's perfect with fish, seafood, chicken and salads. 

But now, it's winter.  The lovely bed of tarragon is just a distant memory.  Except for that nice bag of frozen leaves I happen to have in my freezer.

Tarragon imparts a light anise flavor to dishes.  It is an essential ingredient in Bearnaise sauce as well as the French 'Fines Herbes'. 

One is always told to use it sparingly...much the same as rosemary and sage.  I must admit I happily ignore that advice and have never been disappointed or overwhelmed!

Scallops Provençal

8 oz (250 gr) scallops
5 oz (150 gr) small shrimp (prawns)
4 tsp olive oil
2 shallots
4 oz (125gr) mushrooms
1 clove garlic
15oz (450gr) whole tomatoes
1/4 cup white wine
2 tbs tomato paste
1 tbs fresh or frozen tarragon
1 1/2  tsp fresh or frozen thyme
1 tbs balsamic vinegar

Finely chop the shallot and garlic.  Open and drain tomatoes.  Roughly chop tomatoes. Clean and slice mushrooms.  Heat 2 tsp oil in medium nonstick skillet over medium-high heat.  Add scallops and sauté until light brown and opaque, being careful not to crowd.  They sometimes have a lot of water in them and you want them sautéed, not steamed.  As they brown remove them and put them into 2 individual, shallow casseroles or one larger one.  In same pan sauté shrimp until they start to curl and turn opaque.  Put into casseroles with scallops.  Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms.  Sauté until shallots are tender and starting to brown.  Add tomatoes, wine, tomato paste and herbs.  Bring to a boil, reduce heat and simmer, uncovered, 10 minutes.  Add vinegar to sauce and stir.  Spoon sauce over scallops and shrimp.  Bake at 400F (200C) for 10 minutes, until heated through.  Serve directly from casseroles.

What did I serve with the Scallops?

Something with pumpkin, naturally.

Kevin, at Closet Cooking. inspired me to try my hand at Pumpkin Gnocchi.

And it was good!  Thank you, Kevin!

Pumpkin Gnocchi

1 cup pumpkin purée
1 - 2 cups flour

For the dough: Mix the pumpkin with 1 cup of the flour; using a wooden spoon or large fork to start.  As it comes together add more of the flour until it forms a ball and is difficult to work with.  Lightly flour a work surface and place the dough on the flour.  Knead by hand, adding flour, until dough is not too sticky to work with.  If you are using fresh pumpkin purée you will be adding more flour than if using purchased.  When you can form the dough into a nice, soft, smooth ball you're done.  Cover with a towel and let it rest for 10 - 15 minutes.
For the gnocchi:  Pinch off a small piece of dough, about the size of a golf ball.  On a floured surface, using the flat of your hands, roll it into a cylinder 3/4 - 1" (2cm) thick.  Slice off pieces about 1/2" (1.25cm) thick.  Press the tines of a fork into each piece to flatten slightly and give ridges; dipping the fork into flour first if the cut pieces are sticky.  Repeat until all the dough is used.
To cook: Bring a large pot of salted water to a boil over high heat.  Add the gnocchi, about 1/3 at a time and cook until they float, 2 - 3 minutes.  As soon as they float remove and place in a colander to drain.
The gnocchi can be made to this point at any time.  If not using right away, toss with a bit of olive oil to prevent sticking.
To finish:
1 1/2 tbs butter
1 tbs olive or truffle oil
1 tsp Herbes de Provence
black pepper
salt, fresh sea salt if you have it

Melt butter in nonstick skillet.  Cook, undisturbed through the bubbling stage to the brown stage.  Watch carefully as it can quickly burn.  When light brown add the oil.  Add the herbs and lots of pepper.  Mix well, then add gnocchi. Stir-fry quickly to reheat and lightly brown, about 3 - 5 minutes, depending on how cold the gnocchi is and how crunchy you want the outside to be. Remove, sprinkle with sea salt and serve.

Be sure to visit Kalyn's Kitchen on Monday for the complete re-cap!

And, don't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can be an actual recipe, or just the description of the, um, food or any food and holiday related debacle/story/mishap.... Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.   The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Cappelletti with Creamy Sauce and Ain't No Flies on....

It's another beautiful, warm autumn day here in the Vendée.  I'm sitting in my office with the windows open.   

No, not to let the fresh air in; to let the flies out.

I remember my mother getting upset because there was a fly in her house.  One fly.

I walked into my office this afternoon and there were at least 200 on the window.  I have no idea where they're coming from.  It started a couple of weeks ago.  They show up mid-afternoon either in my office or in the bedroom, no place else.  Their arrival coincides with the sun shining on that part of the house. 
I open the windows and, within about 10 minutes, they're gone. 

We live in the country, surrounded by farms and farm animals so there are lots of flies around.   But that's not the problem.  For those flies we leave the windows closed or put in a fly screen to keep them out.  If, as always, they manage to get in anyway, (mon mari doesn't like to close the door during warm weather.... and the dogs push it open, further, so....) I've learned that if I open the windows at sunset they'll all leave.

No, these flies are, apparently, already in the house.  My neighbor told me they're called 'cluster flies' and are part and parcel of old houses.  They're not around in the morning or evening.  I don't see them flying.  I can be sitting at my computer, happily doing computer stuff, with no flies anywhere and, 10 minutes later, the window is covered.   I open the windows, they leave, and we're done with flies for the day.

Well, except for Franz (Kafka). 

We first noticed him last week.  We were in the kitchen and heard a strange and very annoying buzzing and snapping.  Mon mari thought we were having an electrical melt-down (old house, and all that).  No, it was Franz playing in the lamp I have on a shelf in the kitchen.

We assumed he couldn't get out, and being the nice folks we are, decided to release him.  We did, and before mon mari could help him into his next life, he flew back in.  Talk about stupid flies! 

The buzzing and banging as he flew into the sides of the lamp was quite irritating.  Franz is a big bottle fly so he makes rather a lot of noise.  Mon mari decided to have another try at, er, helping him.  Just as he reached for the lamp Franz flew out.  Then back in.  Obviously he knows how to do this. 

We turned the lamp off.  All was quiet.

The next night, we turned the lamp on as usual.  About 20 minutes later we hear the buzzing and banging again.  Franz was back. 

He flew in and out a few times, just to show us he could. 

We turned the lamp off to show him we could.

In the morning mon mari took the lamp apart thinking perhaps Franz had died ...and  wanting to give him a decent send off.  No flies in the lamp.

That night we turned the lamp on.  A few minutes later Franz started his nightly routine with one minor difference.  This time he brought a friend.  He's been back every night for a week.  Apparently he has other things to do during the day.

Have my office window and the kitchen lamp become the new 'must do' items in the fly world?  Is it a fly 'right of passage' to survive 15 minutes in the lamp?  Or, maybe it's like a carnival ride...that could be why Franz brought a date.  Have I been in the country to long?  Do I need to get out more?

Maybe I just need a big bowl of creamy pasta.  Or lasagna.  Or noodle soup. 

Whatever kind of pasta you're hungry for you're sure to find it at Presto Pasta Nights, founded and hosted by Ruth of Once Upon A Feast.

She's been making her own pasta lately and inspiring me to dig out my pasta machine. 

Not this week, though.  This week I decided to do something I rarely do and buy ready-made basil cappelletti, stuffed with spinach and goat cheese.  I could hardly pass that up, now could I?

I love the idea of creamy sauces, but I'm not really thrilled about cream.  I like empty calories as well as the next person but if I can find a healthier substitution, in this case with more flavor, I'm all for it.   
Besides, I really love beans ;-)

Stuffed Pasta with Creamy Sauce

8 oz (250gr) fresh stuffed pasta, your choice
8 oz (250gr) white beans
1 shallot (2 if small)
1 clove garlic
1 tbs olive oil
1/4 cup white wine
1/4 - 1/2 cup chicken stock
1/2 tsp thyme

Cook pasta according to package directions.
For the sauce: Chop shallot and garlic.  Heat oil in a medium saucepan.  Add shallot and garlic and sauté until tender.  Drain and rinse beans.  Add beans, wine and 1/4 cup chicken stock and heat through.  Remove and purée in blender or with immersion blender.  Add a bit more chicken stock if needed to get to a thick sauce consistency.  Return to heat and bring to a simmer.  Add thyme, pour over pasta and serve.

Note: If using this sauce with regular pasta you can add all of the chicken stock and stir in 1/2 cup shredded cheese with the thyme.

Check with Ruth at Once Upon A Feast on Friday for all of the great pasta dishes.

I'm going to take Franz down to visit Boris (my giant garden toad) now.  À Bientôt!   

 

Mississippi Mud Cats, Irish Mussels and Moules Gratiné

Waterlife: the theme for this month's "Heart of the Matter", promoting healthy eating for a healthy life.  I'll let everyone else explain how incredibly good fish and shellfish are for us and our hearts, full of Omega 3 and 6, and all that.   I'm taking a stroll down memory lane.

I grew up in the Upper Midwest.  For those of you unfamiliar with that term it refers to the 5 states in the center of the  U.S. farthest from everything but the Canadian border . 

We lived on the backwaters of the Mississippi (3 miles from the main channel).  Lots of water.  Lots and lots of mosquitoes!

Because we were over a thousand miles from either coast we didn't get a lot of seafood.  I was 16 before I knew what a shrimp looked like (okay, slight exaggeration there, but you get the idea).

Because we lived on the Mississippi we did get fish. 

The Mississippi is a muddy river so there are lots of bottom-feeding fish.  Big fish!  The Mississippi mud cat, a flathead catfish, can get to over 100 lbs (50 kilos) and a big carp can easily be 35 lbs (16 kilo).   We locals, of course, wouldn't consider eating either fish (bottom-feeders), but there was a local fishery that sent a big truck to New York every Friday all summer long, loaded with mud cats and carp.  One persons junk is another persons delicacy!  There were 'old-timers' in my town that made their living fishing (set-lines) and hunting rattlesnakes (sold them to Mayo Clinic for milking venom) in summer and trapping beaver, mink, raccoon and muskrat in winter.  I digress...

The fish that we caught to eat were 'pan fish': sunnies, crappies (pronounced  crah-pee), trout, and pike. I used to fish all summer long... right up until I discovered boys were for something other than digging bait.  I traded in my fishing pole for lipstick and that was that!

We knew what clams and mussels were.  They were the sharp things that we cut our feet on if we weren't careful where we went swimming.  Yeah, we learned to swim in the Muddy Mississippi.  When you have to swim against the current to get anywhere you learn how in a hurry!  Otherwise you end up in the dam...

I don't know if river shellfish are edible.  The first time I saw someone with a huge bowl of moules (mussels) in France I had no idea what they were eating.... or why!

Then we moved to Ireland.  I would see the young local lads head over to the sea wall across the road from us.  They'd hang over the wall, pick the mussels off the other side, pry them open and eat them.

I was curious!

Then, while driving along the coast I saw a cart sitting along side the road with a sign "Self-Service Musselman".  Upon closer inspection we discovered it held little black mussels.  On the side was a cash box, bags and a scale.  Help yourself, weigh it and put the money in the box.  The cart was almost empty of mussels; the cash box was full.  Only in Ireland (and probably not today!).

I was intrigued!

Fortunately, our local fishmonger was always very nice to this ignorant Yank and explained what to do with them.  The rest, as they say, is history!

Moules Gratiné

1 lb mussels
1 cup white wine
1 bay leaf
1 sprig thyme
2 cloves garlic
2 tbs olive oil
1 medium onion
2 cloves garlic
2 tbs chopped parsley
1 can whole tomatoes or 3 medium tomatoes, peeled
1/2 cup bread crumbs

Dump the mussels into a dry sink and look at them.  Any idea what to do with them?  I didn't the first time, but we learn.  First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed.  Any that are not tap lightly on the shell - if they do not close throw them away - they are already dead and we don't want them.  If they are not cleaned they need the barnacles scrubbed off with a brush and the beards - the stringy bit hanging out of the shell that they use to attach themselves, pulled off - just grab and pull toward the hinge.  Once they are cleaned sort through them tossing any that are very tiny (not worth the effort) or seem heavier than they should be (probably full of sand).  Set mussels aside.  Heat wine, bay leaf, thyme and 2 whole garlic cloves in a large pot with a tight-fitting lid over high heat.  When wine is boiling dump in the mussels and cover.  Reduce the heat to medium and give the pan a shake every minute or two.  Uncover after 3 minutes - if most of the mussels are open remove from heat.  If not, cover and give them another minute.  When done, pour mussels into a colander over a large bowl to catch the cooking liquids.  Strain cooking liquid and set aside.  Chop onion and garlic.  Sauté over medium heat in 1 tbs olive oil in a large nonstick skillet until transparent.  Drain tomatoes and roughly chop.  Add to skillet and sauté 5 minutes.  Add 1/4 cup of reserved cooking liquid, reduce heat and simmer until it becomes a bit thick.  Add parsley.  Back to the mussels: using only the open mussels, break off half of the shell and place the mussel in its half-shell in a baking dish, 8 X 10 (20 X 25cm), 9 X 13 (22 X 30cm), whatever works; they should just fit.  Spoon tomato sauce evenly over the mussels, sprinkle with bread crumbs and drizzle with remaining tbs olive oil.  Bake at 400 F (200C) for 10 minutes.

Ilva, of Lucullian Delights is hosting Heart of the Matter this month.  Don't forget to stop by her blog after July 23rd for a recap of all of the great 'Waterlife' recipes.  For recaps of the other themes go to Heart of the Matter.