What a Friday again. Not sure what it is with us at the moment, seem to be on the go all the time. Friday morning went to the hairdressing salon. Two guys ahead of us which didn't help. Eventually we were done and it was late. I wanted to go to Victoria St. Market for a couple of things - should I go home, lunch, exercise class and then come out again or should I go to the store first. Decisions, decisions. Decided to go to the market. I have never seen the place so busy. The parking is not very big at the best of times, today I was lucky to slide into a spot. The store itself was a zoo. Managed to get what I wanted and get out. Matt wondered what I had been buying.
Got home and by this time it was late. I grabbed a few things to eat, including the Red Lobster biscuits which I had remembered this time. Kind of shoved them in my mouth and then went downstairs to the exercise class. Wanted to be able to wish everyone Merry Christmas. One person brought some Lindt truffles and a candy cane for our instructor. Apparently she cannot eat chocolate. Wish I couldn't LOL. Back upstairs I hunted for a couple of recipes I wanted and then sat down in my arm chair and just zonked out.
Watched a Broadway version of Holiday Inn tonight. Didn't realise I had never seen it before. I was getting it muddled up with White Christmas. Kind of thought they were the same.
Not too sure if I will be posting much next week. Just in case I wish you all a really wonderful Christmas and hope everything goes the way you would like.
And, to anyone else who doesn't celebrate Christmas, I wish you happy Holidays and a wonderful New Year.
Tomorrow I am planning to do a variation on Blue Cheese Crusted Filet Mignon With Port Wine Sauce which I published on August 1, 2015. I have some blue cheese I want to use up anyway. I bought a Sirloin steak and figured this would go well.
Bearing in mind my recent interest in mussels, I figured this sounded a good recipe.
Spaghetti with Mussels, Clams and Shrimp
1/4 cup dry white wine
2 dozen mussels, scrubbed
2 dozen littleneck clams, scrubbed
3 Tbs extra-virgin olive oil
8 garlic cloves, minced
1/2 tsp crushed red pepper
1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
1 lb spaghetti
3/4 lb medium shrimp—shelled, deveined and halved crosswise
Salt and freshly ground black pepper
2 Tbs chopped parsley
1. Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
2. Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
3. Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
4. Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
Yield: 4 to 6
Source: Food and Wine
Have a great weekend.
Got home and by this time it was late. I grabbed a few things to eat, including the Red Lobster biscuits which I had remembered this time. Kind of shoved them in my mouth and then went downstairs to the exercise class. Wanted to be able to wish everyone Merry Christmas. One person brought some Lindt truffles and a candy cane for our instructor. Apparently she cannot eat chocolate. Wish I couldn't LOL. Back upstairs I hunted for a couple of recipes I wanted and then sat down in my arm chair and just zonked out.
Watched a Broadway version of Holiday Inn tonight. Didn't realise I had never seen it before. I was getting it muddled up with White Christmas. Kind of thought they were the same.
Not too sure if I will be posting much next week. Just in case I wish you all a really wonderful Christmas and hope everything goes the way you would like.
And, to anyone else who doesn't celebrate Christmas, I wish you happy Holidays and a wonderful New Year.
Tomorrow I am planning to do a variation on Blue Cheese Crusted Filet Mignon With Port Wine Sauce which I published on August 1, 2015. I have some blue cheese I want to use up anyway. I bought a Sirloin steak and figured this would go well.
Bearing in mind my recent interest in mussels, I figured this sounded a good recipe.
Spaghetti with Mussels, Clams and Shrimp
1/4 cup dry white wine
2 dozen mussels, scrubbed
2 dozen littleneck clams, scrubbed
3 Tbs extra-virgin olive oil
8 garlic cloves, minced
1/2 tsp crushed red pepper
1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
1 lb spaghetti
3/4 lb medium shrimp—shelled, deveined and halved crosswise
Salt and freshly ground black pepper
2 Tbs chopped parsley
1. Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
2. Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
3. Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
4. Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
Yield: 4 to 6
Source: Food and Wine
Have a great weekend.
Not surprised you zonked out - you have been very, very busy.
ReplyDeleteA Merry Christmas to you and yours. I hope it is all you could wish for and more.
I know Sue, not used to being that busy I must say.
DeleteThanks, I wish the same for you.
You are busier than me and I have dinner for eleven looming on Christmas Day. You and Matt have a very Merry Christmas. As today is the shortest day of the year, tomorrow things should be brighter, longer.
ReplyDeleteGuess taking care of someone else doesn't help Denise. I couldn't do a big dinner like that any more. Bad enough just feeding Matt and I. Yes, I am sure we will notice the difference LOL.
Delete