Mussels in Marinara Sauce

from..."Miss Mary's Kitchen"

by: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net 

 

 

 

#mb-04-14

MUSSELS IN MARINARA SAUCE

Mussels in a tasty wine sauce have always appealed to me.  I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable! 

Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth.  While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale,  Mussels in marinara sauce quickly came to mind.  My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task.  Mussels take just a few minutes to cook, so once all ingredients were gathered , I knew I could have this on the table in about 25 to 30 minutes.  I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time.

Norm declared this dish to be 'de-lish', and encouraged me to share it.

MUSSELS IN MARINARA SAUCE

Serves 2-4

1 lb. grape tomatoes

1 t. olive oil

1 c. white wine

4-6 cloves garlic, minced

1 small onion, diced

1 bay leaf

2 lb. mussels, scrubbed and debearded

14-15 oz. can diced tomatoes (no salt)

1/2 t. dried basil

2 T. extra virgin olive oil

cooked spaghetti 

Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes.  Place in a 375 degree oven for 15 minutes until the tomatoes burst.  Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon.  Set aside.

In a Dutch oven, combine wine, onions, garlic and bay leaf.  Bring to a simmer, and cook for 5 minutes.  Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels,  Remove the mussels to a bowl.  Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan.  Cook over medium heat, stirring often, for 5 minutes.  Return the mussels to the pan, stir to combine and reheat the mussels. 

Dish up spaghetti, cover with mussels and sauce, and enjoy!

Serve with a tossed salad and crusty baguettes.

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

Mary’s recipes also available at:

facebook.com/NormsTastingNotes

Matlacha Crab Cakes

from..."Miss Mary's Kitchen"

By: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net  

 

#mb-03-14

Matlacha Crab Cakes

 

A number of years ago my parents came to visit us.   For dinner that night, we decided to have crab cakes, a well-known favorite of Daddy’s.  After Norm and I collaborated to come up with a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat.  That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve all.  Despite the delayed preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with the process.  Daddy’s father had retired to an island near Ft. Myers , FL about 60 years ago, and there was always an abundance of seafood available in the area.  One of our favorite restaurants on the island was once the home of the Matlacha Crab Co., where people worked each day to “pick” crab meat.  If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort.

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce.  Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood.  Be sure to serve the seafood with fresh lemon wedges to brighten up the taste.

MATLACHA CRAB CAKES

Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)

1 T. each yellow and red bell pepper, finely minced

1 t. dry mustard

2 T. onion, finely minced

1 T. chives

1 egg, beaten

1 c. soft breadcrumbs

milk 

salt and paprika (to taste)

all purpose flour

Oil/butter

Saute onion to soften in a small skillet using butter; set aside.  In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell.  Try not to break up the crab while doing this.  Fold all other ingredients in except milk, flour, oil and butter.  If too dry, add milk to help mixture bind together.  Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep.  Put flour in a pie plate for dredging.  Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover.  Place 4 to 6 patties in the skillet.  Do not crowd or you will not have a crispy crust on the cakes.  Sauté over medium to medium high to brown first side, turn, sauté on other side.  Reduce heat, cook 5 minutes, turning once.  Remove to absorbent paper, drain briefly before serving. 

 

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:

http://dawsontimes.com/

http://cumminghome.com/

Mary’s recipes also available at:

facebook.com/NormsTastingNotes

"Lentil Soup"

from..."Miss Mary's Kitchen" By: Mary Bentley Georgia Recipe Manager normwine@bellsouth.net   #mb-04-13 Lentil Soup I always achieve a great deal of happiness and contentment when time is spent going through old cookbooks or recipes that have been passed down from family members. The memories surrounding them are so very special! Such was the recent occasion I spent going through a recipe file box that was once the collection amassed by Norm's aunt, Ginnie Dacklin. Aunt Ginnie and Norm's mother, Liz, were sisters, and they were both excellent cooks. Recipes I shared with him brought back pleasant memories and elicited stories of events which included that recipe. Many were hand-written or carefully typed on index cards, but all bore the tell-tale signs of having been well used in days gone by.   I was not interested in running to the grocery for that 'special' ingredient needed to complete many recipes I read in many of today's publications, so the Lentil Soup had great appeal. I specifically chose to make it because the list of ingredients was short, and it appeared to be easy to prepare. Knowing the culinary expertise of Aunt Ginnie, I also knew that it had to be tasty or it would not have been saved in her box! Needless to say, we were not disappointed in the outcome. It made a great, filling lunchtime meal for the two of us.   Lentil Soup Serves 2-4   1/2 pkg. (approximately 8 oz.) dry lentils 2 c. water 1/4 c. olive oil 1 medium onion, diced 1 sm. can tomato paste 3/4 c. water 1 clove garlic, minced 1 bay leaf salt and pepper to taste 2-3 c. water   Rinse and pick through lentils. In a 2 quart saucepan, place lentils and 2 c. water. Bring to a boil, reduce to simmer and cook until about half done (1 hour). Turn lentils into a colander, rinse, and set aside (rinse saucepan for later cooking of soup).   Pour olive oil into a medium skillet, turn to medium heat. Add diced onions, saute until golden brown, stirring occasionally. To the browned onions, stir in tomato sauce. Reduce to simmer, cook for 2-3 minutes. Slowly add 3/4 c. water, let the mixture cook for about 5 minutes. Pour in 2 c. water, stir to thoroughly combine all ingredients. Transfer this mixture to the reserved saucepan.   Over medium heat, return the drained lentils to the saucepan, stirring to combine with onions and tomato paste. Allow the soup mixture to cook for 5 minutes. Add garlic and bay leaf, adjust seasoning. Reduce heat to low and let cook for about one hour. Thin soup with water as needed.   Mary GOOD FOOD..."Good for the Soul"       From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ also available on line at: http://dawsontimes.com/ http://cumminghome.com/

"Matlacha Crab Cakes"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net






#mb-03-13
Matlacha Crab Cakes

The allure of the sea and fresh shellfish is calling us back down to our little place in Matlacha, Florida, and since we will be there in a couple of weeks, I thought it might be a good time to share an old recipe with you, which we will probably enjoy while we are there.

MATLACHA CRAB CAKES
A number of years ago my parents, sister and nephew came for a weekend visit. For dinner, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated on the best plan for a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving folks. Despite the delay in preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with that process. Daddy’s father had retired to an island near Ft. Myers, FL in mid-1940, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island, Moretti’s, was once the home of the Matlacha Seafood Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort!

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste of the crabmeat.

MATLACHA CRAB CAKES
Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)
1 T. each yellow and red bell pepper, finely minced
1 t. dry mustard
2 T. onion, finely minced
1 T. butter
1 T. chives
1 egg, beaten
1 c. soft breadcrumbs
Milk
Salt and paprika (to taste)
All purpose flour
Oil and butter

Sauté onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat; cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/
also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"Broccoli Cheese Soup"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-02-13

Broccoli Cheese Soup

As you may know, I have always been envious of Norm's ability to create recipes out of whatever he finds in the pantry or refrigerator. Some people are gifted with that innate talent. I, on the other hand, prefer to be guided by the 'written word' and am cautious when challenged to wing it on my own.

When I got home from work one day last week there was a wonderful aroma that greeted me at the door. I lifted the lid of a pot to find a delicious smelling soup simmering away. Curious as to the origin, I asked Norm where he had gotten it. "Out of my head" was his reply, and I immediately knew I was in for a treat!

We added a tossed salad and multigrain rolls and sat down to enjoy our dinner. After the feast, I was wondering if he could recreate it so we could be assured of having it again. True to form, he came up with what you see below. As with his other creations, I am sure there will be revisions, but I can assure you this one is worth a try.

Broccoli Cheese Soup
Serves 3-4

15 oz. jar Alfredo pasta sauce
1 jar milk (he used 1%)
1 c. grated cheddar cheese
3 slices American cheese
1 c. roughly chopped broccoli florets
salt (optional)

Combine all ingredients in a large pot. Place on the stove, simmer for 1 hour.

Mary






GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"Ratatouille"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net



#mb-01-13
RATATOUILLE

My Aunt Mary Ann has always been a fabulous cook, and has introduced us to many different foods over the years. She learned a great deal from her mother, and then enhanced that knowledge with a degree in Food, Nutrition and Health at the University of Tennessee where she also taught as an Assistant Professor. In addition, she and her husband have traveled far and wide sampling the cuisine of many countries. Those combined experiences have been the basis for some truly wonderful recipes.

Of the many recipes she has shared, one that I particularly enjoy is a simple vegetable stew called Ratatouille. This is a basic but filling dish for a chilly fall or winter day, and the added bonus is that reheating leftovers just makes it even better! If I have the time, I like to oven roast the vegetables to bring out the many flavors this dish presents. However you choose to prepare this, I am sure you will enjoy it!

Ratatouille
Serves 2-4

Olive oil (2-3 T. as needed)
1-2 onions, coarsely chopped
2-3 cloves garlic, chopped
2-3 small zucchini, sliced
1 large green pepper, large dice
1 large eggplant, peeled and sliced
2-3 large ripe tomatoes, chunked (or 1-15 oz. can)
Salt and pepper
*Herbs to season (any or all):
parsley (1/4 c. fresh or 2 T. dry)
basil
coriander (coarsely chopped)
Italian seasoning
marjoram

Put olive oil in a large soup pot/Dutch oven over medium high heat. Add all vegetables except tomatoes. Wilt down vegetables for 10-15 minutes, stirring frequently. Add tomatoes.

To alternately oven roast vegetables: cover a lipped 10x15 sheet pan with aluminum foil. Scatter vegetables in pan (including tomatoes), drizzle olive oil over. Cook in 375 degree oven 20-30 minutes, or until done. Remove from oven, pour into large soup pot/Dutch oven.

To the pot, add salt and pepper and chosen herbs. Cook on medium heat, covered, for 15 minutes. If too juicy, remove cover, simmer an additional 10 minutes. If too dry, moisten with tomato juice.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"English Trifle"

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




It's time for Christmas, so it's time for Trifle!
(try this old recipe)
#mb-04-12

ENGLISH TRIFLE

Many years ago, Norm had a partner in his wine business who was originally from England. During the course of the relationship, we also came to know Andrew’s parents. They were truly unique people, and it was a pleasure to know them. When I raved about the dessert at the end of a shared holiday meal, Anne offered me a recipe for English Trifle. It has come to be a Christmas favorite for us.

If I stop for a moment, I can still hear Anne describing the preparation of this dish in her wonderful British accent. She had "Americanized" her recipe over the years of living here, but there were certain standards she held to. Of particular note was the usage of Bird's Custard Powder, an English vanilla pudding mix that Anne swore by. When I left that night, she gave me a box of this pudding mix so I could try it for myself. Today, I search to find a container of Bird's each time I make the trifle because it does add a distinctive flavor just as Anne described! A caution in making the dish is to not use pineapple, fresh or canned, in the choice of fruit because it will not allow the gelatin to set up properly.

I hope this becomes a tradition at your house!

ENGLISH TRIFLE
Serves 6 - 8

1 pound cake (I use Sara Lee frozen)
sherry (not cooking sherry)
16 oz. canned fruit (no pineapple)
1 small pkg. flavored gelatin (I use cherry)
1 Birds' Custard Powder box
1/2 pt. whipping cream, whipped

Remove crust from the pound cake and cut into 2" cubes. Make a layer of cubes in the bottom of a trifle bowl (or large glass bowl). Sprinkle sherry liberally over cake, allow to soak in. Drain fruit, saving juice. Pour fruit over cake.

Prepare gelatin using juice from fruit as liquid (add water if not enough). Pour the mixture over the cake and fruit. Cover with plastic wrap, put in the refrigerator to set (overnight if preferred).

Prepare the custard powder according to directions, allow to cool. Pour over all ingredients, cover with plastic wrap, return to the refrigerator for several hours to set. At serving time, top with whipped cream.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite -
http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
 http://cumminghome.com/