relax and eat well

This past weekend, husBen and I drove down to the bay for a relaxing weekend. We needed some time away from this busy city and the busyness I/we create for ourselves here. Our friends the Roesers and their two young boys indulged us the trip and showed up for one night too. Immediately upon arriving I started whipping up dinner, coraling the puppy, and trying to passively boss Ben around to help me accomplish this dinner I had planned in my head. Hold up. Seriously, who am I? We were supposed to be on vacation. Within half an hour there, I had begun to settle down, because the bay house just has that power over us. We got hot cioppino and crusty bread for dipping on the table, alongside a beautiful salad and some darn good wine. The youngest member of our dinner party even offered to bless the meal, with his eyes tightly squinted and very papal hand waving over all the things he thanked God for, “mommy, daddy, Mr. Smith, the food”  (maybe even Quimby, sometimes I could not tell what he was saying actually).  After dinner the boys ran around and around the house, wearing out Sister until she passed out like she lost a game of freeze tag. So cute and especially crucial to husBen and my night of sleep. Hey, we bought a puppy for our dog, maybe we should buy a toddler for our puppy…

Enjoy!

Cioppino with Shrimp, Mussels and Italian sausage

½ cup olive oil

2 large fennel bulbs (bottom chopped into 1/2-inch slices)

6 garlic cloves, peeled and diced

1 sweet onion, chopped finely

1 red bell pepper, chopped

1 tsp. salt

½ tsp. black pepper

2 pounds spicy Italian turkey sausage, casing removed

3 cups dry white wine

1 (28-ounce) can fire-roasted, diced tomatoes

2 bay leaves

1 can tomato paste

5 cups chicken stock

2 pounds large shrimp, de-veined

1 pound bay scallops

15 mussels

¼ cup julienned fresh basil leaves

2 Tbsp. fresh thyme leaves

1-2 bunches Italian parsley, chopped

French bread

In a large saucepan, heat olive oil over medium heat. Add fennel, garlic, onions and red bell pepper and saute until vegetables are soft. Add salt and black pepper. Add sausage and cook until done. Break into bite-size pieces. Add white wine and stir with a wooden spoon. Add tomatoes, bay leaves, tomato paste and chicken broth. Stir until combined. Bring to a simmer for 20 minutes. At this point, you can wait to add seafood until ready to serve. (Refrigerate if preparing later). Bring to a boil. Add shrimp, scallops, mussels, basil, thyme and parsley. Cook seafood for eight minutes. Mussels' shells will open when done. Remove bay leaves. Season with additional salt and pepper to taste. Serve with crusty French bread. 

Thanks for this fabulous recipe Mom!

Green Bean and Goat Cheese Salad

1/2 pound green beans

1 shallot, minced

small handful of Italian parsley leaves

2 Tbs. sesame seeds, toasted

3 Tbs. sliced almonds, toasted

1 box (or bag) of mixed greens

1/4 c. chevre (goat cheese), crumbled

2 Tbs. lemon juice

2 Tbs. white wine vinegar

1 Tbs. whole grain mustard

1/4 c. olive oil

salt and cracked pepper

Snap ends off green beans and slice crosswise into ¼ inch “coins.” Blanch by adding to rapidly boiling water for 30 seconds, then plunging into ice water.  Let sit in ice water for about 10 minutes, then drain and dry.  Place green beans in a bowl with minced shallot, parsley, sesame seeds, almonds, greens, and crumbled goat cheese.  Set aside.  In a smaller bowl, whisk together lemon juice, vinegar, mustard, and olive oil until emulsified.  Add dressing to salad and toss to coat evenly.  Sprinkle with salt and freshly cracked pepper to serve.