When I was studying in Europe a few years ago, I was introduced to so many new and delicious dishes (along with truly unique dining experiences). One thing that I fell in love with immediately was mussels drenched in flavorful broth. I even remember the exact restaurant in Copenhagen where I became obsessed with them. Little did I know how easy it was to make such a complex-looking dish on your own.
These drunken mussels are made with garlic, shallot, and white wine. My favorite part is dunking some crusty bread into the soup to sop up all the delicious flavors. The recipe takes less than half an hour to make and barely any work, aka a perfect recipe to impress your friends, family, or someone special 😛
For many students, cooking mussels may be intimidating because seafood is typically expensive and not many people have ever tried to cook mussels. Rest assured because mussels are relatively cheap (about $5/lb) and they take only several minutes to be cooked. One thing to note when dealing with mussels is how to clean debeard them. Serious Eats gives a great tutorial on how to shop for and clean mussels.
- 2 tbsp unsalted butter
- 1 shallot, thinly sliced
- 2 tsp garlic, minced
- 1/2 cup dry white wine (Sauvignon Blanc)
- 1 1/2 lb mussels, cleaned and debearded
- 1/2 cup heavy whipping cream
- 1 tbsp parsley, roughly chopped
- pinch salt and pepper
- 1 lemon, cut into slices
- Optional: 1/2 loaf French bread, sliced
- Add butter to a large pot on medium heat.
- Once the butter has melted, add shallots and garlic. Saute for 2 minutes until fragrant.
- Add the wine and increase the heat to high. Once boiling, add the mussels and cover with lid. Let the mussels cook until they open (about 3 minutes).
- Remove lid and add cream. Reduce heat to medium and stir. Cook for another 2 minutes letting the liquid reduce.
- Top with parsley, salt and pepper.
- Squeeze lemon juice on top before serving.
- Optional: Lightly saute both sides of the sliced bread pieces on a medium pan with olive oil.
One of my favorite scenes from Julie and Julia, which I have watched about a million times now, is when Julie is making bruschetta for her and her husband. I love watching the French bread sizzling in the pan and her husband’s reaction to how delicious it is. Unlike many of the rich, buttery French dishes that are made in the movie, bruchetta is a light and healthy Italian appetizer.
Bruschetta, although from Italy, reminds me of pan con tomate, a popular Spanish tapa (originally from the Catalonia region). Last summer when I was living in Spain, I ate a looot of pan con tomate, which is just toasted bread with tomato pulp and drizzled olive oil on top. During our daily snack break at work, my coworkers would all order pan con tomate, which was a simple, yet delicious snack. Bruschetta is different in that it uses diced tomatoes instead of tomato pulp. The tomatoes are also tossed with olive oil, basil, garlic, and parmesan cheese.
For this bruschetta, I used heirloom tomatoes – some were dark purple and some bright red. Just adding a little bit of garlic and basil made it so flavorful, but I also used balsamic vinegar to give it a little kick. This yummy appetizer can be whipped up in 15 minutes and doesn’t require any cooking. It is a perfect snack for a hot summer day or hors d’oeuvre for a dinner party.
- 3 medium tomatoes, diced
- 5 leaves fresh basil, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- pinch of salt
- pinch of pepper
- 1/2 loaf French or Italian bread, cut into slices
- In a bowl, toss all of the ingredients except the bread together.
- In a medium pan, heat 2 tbsp olive oil on medium-high heat. Toast bread slices on both sides until golden brown.
- Top bread with tomato mixture.
No food is more American than apple pie. Once apple season hits, everyone scrambles to the store to buy Granny Smiths for their favorite dessert. I’m a big fan of apple pie and never thought that there would be a better apple dessert out there, until now.
First of all, these rose apple tarts are beautiful – one of the most artistic food creations I’ve ever made. Looking at pictures of them in the recipe, I was intimated because they seemed impossibly difficult to pull off. I gave it a try and it was surprisingly pretty simple – maybe even easier than making an apple pie since it only requires a few ingredients and no hassle of measuring and mixing!
The tarts were almost too pretty to eat…almost. My family and I thought they tasted a lot like apple pie since the apples were soft and cinnamony, the jam gave it some gooiness and the flaky pastry puff was just like pie crust. Definitely a great recipe if you are trying to impress friends or family!
ROSE APPLE TARTS
1 puff pastry sheet, thawed
2 red apples (the redder, the better!)
1/2 lemon (juice)
4 (2+2) tbsp water
3 tbsp apricot preserves
1 tbsp cinnamon (optional)
1 tbsp flour
powdered sugar (for sprinkling)
Preheat oven to 375 degrees F. Grease a muffin pan.
Cut apples in half, removing the seeds, and thinly cut into equal slices horizontally.
Combine apples with lemon juice and 2 tbsp water and microwave for 2 1/2 minutes to soften.
Mix apricot preserves with 2 tbsp water. Microwave for 30 seconds and mix to spread.
On a flat surface, sprinkle some flour and roll out pastry dough. Cut into 6 equal strips lengthwise.
Spread a little bit of the apricot preserve mixture onto each strip.
Place apples on the top half of the strip so that they overlap halfway. Fold the bottom of the pastry dough over the top.
Roll each strip from one end to the other and seal. Place into muffin pan.
Bake for 40-45 minutes until pastry is crisped.
Optional: Sprinkle powdered sugar on top.
Adapted from Cooking with Manuela