At breakfast we were taking about the different places we have been to and Don recalled, with a gleam in his eye, about the mussels he had (many times) in Belgium. This is what everyone drooled over while consuming them.
- 1 tbsp. butter
- 2 small shallots, peeled and sliced thinly
- 1 garlic clove, crushed
- 2 sprigs thyme
- 4 lbs. mussels, scrubbed and debearded. Be sure to discard any that remain open when tapped
- 1 1/2 cups Belgian beer
- salt and pepper
- 1/2 cup crème fraiche
- 3 sprigs flat leaf parsley. Stems removed and chopped
- 1 baguette, sliced
Melt the butter in a saucepan over medium heat. Add the shallots, garlic, thyme and sweat until the shallots are translucent.
Add the mussels, beer and a pinch of salt and pepper. Cover and cook for 3 minutes. Make sure the lid is tight.
Remove the lid and add the crème fraiche. Cover again and cook for no longer than 4 minutes. Discard any mussels that have not opened.
Stir in the parsley and taste the broth. If needed, add a pinch more salt and pepper. Mussels release a salty brine naturally.
Serve in a 4 large bowls with sliced baguettes on the side for dipping.
Enjoy!
If you really want to do it up the European way, make your own thinly sliced French fries. Cook them twice. This way they are crispy on the outside and soft on the inside. Together: heaven or as one lady we were watching looked like, the angels were singing to her with each bite.
Fig Tapenade With Crusty Baguettes
To be sure, we are not talking about the dried figs out there in the market, I am referring to the summer when they are plenty, delicious, sweet and oh, so yummy! We are so fortunate to have our own fig tree in the yard, but for years when we lived closed to the mainland, we would have to drive in (1 hour plus) shop for the figs and drive back to serve these delicious fruits at our breakfast for guests at our B & B. I could not get any grocery store to bring them in. Anyway, here we go –
- 6 firm figs, washed, quartered and coarsely chopped
- 1 finely chopped shallot (or not)
- 1/2 cup nicoise olives, pitted and coarsely chopped
- 1/4 cup chopped basil
Mix together in a bowl and set aside.
- 1 baguette, sliced thin and lightly toasted
- fresh mozzarella cheese (not processed/slices)
On each slice of toasted bread, place a thin slice of cheese and top with the tapenade. Oh my, this is sooooo good. The sweetness of the fig and the saltiness of the olives really works together.
*our children gave us the fig tree as a house warming gift due to the fact we love them so much.
Easy BBQ Bruschetta
Don’t laugh..it Is getting soon to be that time of year (unless you can bbq all winter long). Give this a try. So, so easy but oh so good.
- 1 tbsp. olive oil
- 1 1/2 tsp. balsamic vinegar
- 1/3 cup small basil leaves
- 1 tbsp. capers, drained and rinsed well
- pinch of salt
- 3 cups cherry tomatoes (all colours), halved
- 1 large Italian baguette, cut diagonally in 1 inch thick slices
- 2 garlic cloves, peeled and cut in half
- Grated Asiago cheese for topping
Preheat the barbecue to a medium temperature. Whisk together the oil, vinegar, basil, capers and salt in a medium bowl and stir in the slices tomatoes. Set aside.
Barbecue the bread slices until grill marks form: 1 – 2 minutes each side. Transfer to a plate and rub 1 side of the toast with the garlic and spoon the tomato mixture on top.
Sprinkle the cheese on top and place on the top shelf of the barbecue to melt the cheese (be sure you have turned off the heat). This should just take a moment or two.
Yummy!
Asian Chicken Salad Sandwich
If you have 10 minutes to spare, you can make this for lunch and take to school or work or…..just for you at home. This will serve 4.
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 2 large carrots, grated
- 2 tbp. fresh lime juice
- 1 tsp. soy sauce
- 1 baguette, sliced in half lengthwise, scoop most of the inides out
- 1/4 cup mayo, not salad dressing
- 2 cups shredded cooked roast chicken (LEFTOVERS, PERHAPS?)
- 1 cup cilantro leaves
- 1 jalapeno, sliced very thin
In a medium bowl toss together the cabbage, carrots, lime juice and soy sauce.
Spread 1/4 cup mayonnaise on both sides of the bun. Layer now with the chicken, the cabbage mixture and top with the cilantro leaves. Sprinkle the jalapeno (if you are brave) and place the top half of the baguette on top. Slice into 4 pieces. Wrap, and run!
What could be better for lunch? It’s fresh, healthy and very flavourful. Yeah, I know….yummy!
Mini Filet Sandwiches with Horseradish Cream
This will make a perfect appetizer to a barbecue and is easy to make. The ingredients are simple.
- 1 lb. beef tenderloin -( tied into a small roast)
- 1 tsp. coarse salt
- 2 tsp. your favourite steak spice
- 1 fresh baguette
- 1 tbsp. butter
- 1 cup watercress leaves or baby spinach leaves, stems removed)**
Rub the meat with your steak spice and let stand for 20 minutes.
Preheat oven to 400 degrees. In a heavy skillet, place the meat and brown on all sides for a minute each. Put in the oven for 20 minutes until it is a medium -medium rare. Remove from the oven and let sit for 20 minutes.
Cut the baguette in half and butter the bottom half. Layer the watercress on the bottom half. Layer thin slices of the beef on top. On the top half,of the baguette, spread the horseradish cream and put the two halves together.
Secure the baguette with toothpicks all along the length in 2 inch spaces and cut between the picks. Perfect little appetizers, all secured with toothpicks. The only things needed are napkins, glasses of a beautiful red wine and you are off to the races – so to speak.
Yummy!
** I suggest the watercress because if it quite peppery. If you really don’t like it, go with the baby spinach leaves, making sure all the stems are removed.
Chicken Butternut Soup
Nothing better than homemade soup. This is easy, extremely flavourful and a winner for sure at the table.
Are you ready? Remember to always recite the mantra “Damn I can do this”.
- 4 chicken thighs, skin on, bone in
- 1 medium butternut squash, peeled and cut in 1 inch cubes
- 1/2 medium yellow onion, medium dice
- 2 tbsp. olive oil
- 4 cups low sodium chicken broth
- 1/4 tsp. cumin and coriander
- 2 tbsp. lemon juice
- pinch of salt and pepper
Preheat oven to 425. Line a cookie sheet with parchment paper and add the chicken, butternut squash and onion. Toss with olive oil and bake in the oven for about 30 minutes.
Remove the chicken and let cool. Transfer remaining ingredients to a saucepan, add the broth and simmer on medium heat for about 10 minutes.
Now with a wooden spatula or potato masher, mash some or all of the vegetables until the soup is thick.
Remove the skin, bone and any cartilege from the chicken and break into bite size pieces and add to the saucepan.
Stir in 2 tbsp. lemon juice, pinch of salt and pepper.
Serve in a pretty soup bowl with a slice of toasted baquette (or two).
Wheat Crisps
These little things are great with a salad, bowl of soup or something to put cream cheese and pepper jelly or salmon on top, etc. The ideas are endless.
- 1 large baguette (24″ or so) Artisan-type would be awesome
- 1/4 cup good quality olive oil (approx.)
- Sea salt for sprinkling
Preheat oven to 350 degrees.
Cut bread on the diagonal and place on cookie sheets. Brush tops with olive oil and bake in the middle of the oven for about 15-16 minutes. Remove from the oven and VERY LIGHTLY sprinkle some salt on top.
Very yummy and can be kept in an airtight container at room temperature for 4-5 days.
Serve on a plate with summer berries, thinly sliced deli hams etc.
Blue Cheese Toasties
This is a great hors d’oeuvre or accompaniment to soup. It makes 12 toasties.
- 1/4 cup crumbled blue cheese
- 2 tbsp. butter
- 12 1/2inch thick rounds of a sourdough baguette
- brown sugar
Preheat broiler. Mix the chese and butter in a small bowl and spread over the bread rounds equally.
Sprinkle each one lightly with sugar. Broil until the topping is just brown and the cheese softens. This will take 1 – 1 1/2 minutes.
Serve on a plate or by the soup bowl, if using.
Mini Filet Sandwiches with Horseradish Cream
This makes 6 sandwiches. Wait for company or eat lots…..just kidding! Serve as an Hors d’ Oeuvres.
- 1 lb. beef tenderloin, tied like you would a roast
- 2 tsp. steak spice
- pinch of seasoning salt
- 1 baguette
- 1 tbsp. butter
- spinach or frisee lettuce
Brown tenderloin on four sides and place in an oven preheated to 400 degrees. Roast for 20 minutes and remove from heat and rest for 10 minutes.
Cut baguette in half lengthwise and butter the bottom half. Place some spinach or frisee on the bottom half and layer THINLY sliced tenderloin of top. Generously spread horse radish cream on top half of the baguette. Secure the two halves of the baguette with toothpicks, placed 2 inches apart and slice, making mini sandwiches.
Horseradish Cream
- 1/2 cup sour cream
- 2 tbsp. horseradish (creamed)
- 1 1/2 tsp. Dijon mustard
- 1 tsp. lemon juice and zest
(you can add a japaleno pepper if you wish)
Mix well and cover. Chill in fridge for about 1 hours to let the flavours blend.
It’s getting to be that time!
The invites are starting to come fast and furious and you don’t know what to do. First, don’t panic. Grab a coffee and write a few things down. Who, What, When, Wear (no mistake) and we all know the Why.
Set the ambience for the evening and get the signature drinks ready to be made, and serve this, as a great starter.
Pear Toasties
Slice a baguette in horizontal slices and lightly toast one side. Place a thin slice of ham, top with sliced pears and add a wedge of brie, a light sprinkle of pepper and heat in the oven for about 5 minutes. Oven should be 475 degrees.
If you wish, change it by using sliced fresh apricots and camembert cheese.
Taste Rating: 8.9
Grilled Bread with Feta
Heat your grill to low (inside or outside).
- 1 Baguette
- garlic clove, halved
- 3-4 ,oz. feta
Cut 8 slices of a baguette and brush both sides with olive oil. Grill on one side just until golden. Rub the grilled side with a halved garlic clove.
Now pile on about 3-4 oz. of feta. Return to the grill, put a cover over them and grill until the undersides are golden and the cheese has softened. About 1-2 minutes and drizzle with a touch of olive oil.
These make tasty appetizers. Make sure your guests have small plates and cloth napkins. Serve with a signature martini of yours and let the evening commence.
Taste Rating: 8.5