Review of last recipe (photo above) - This is quite good and I like the pan prep where you butter it and dust with bread crumbs.  After it baked , it almost gave it a crust, without all the calories of a dough. 

TODAY'S RECIPE - PASTA MUSSEL SALAD
This recipe may be a bit summer-y for the fall season, but it sounds really good!

Serves 6

4 quarts mussels
1/2 cup dry white wine
2 tbsp butter
1 small onion, cut into 1/4" dice
1/2 small carrot, cut into 1/4" dice
bouquet garni (3-4 parsley stems, small bay leaf and some thyme)
4 (about 1/2 lb) cups cooked pasta (the recipe suggests fusilli or a flat noodle; will be using fusilli)
1 tbsp butter
1/2 tsp salt
1/4 tsp ground pepper

Dressing:
1 1/2 cups olive oil
2 tbsp lemon juice
2 tsp chopped parsley
2 tsp chopped chives
1 tsp dried or fresh basil
1/4 tsp salt
1/4 tsp gound pepper

Scrub mussels and scrape off the beards.  Rinse under cold water until the water is clear.  Discard any that are open or that have broken shells.

Heat 2 tbsp butter in a pot that is large enough to hold all the mussels.  Cook the diced carrot and onion for about 5 minutes.  Add the bouquet garni, mussels and wine.  Bring to a boil, cover and simmer for 5 minutes, shaking the pot several times.  Check after 5 minutes, and continue to cook is many of the mussels have not opened.  Discard any that do not open after 7 minutes of cooking.  Remove the mussels, cool, and remove the mussel meat from the shells when cool enough to do so.  Strain the cooking juice through several of cheesecloth and simmer until reduced to about 1/2 cup and set aside.  Note:  I won't be doing this as I never have cheesecloth on hand, but will pour out as much of the liquid as possible and toss away the veggies etc. and go on from there.

Cook pasta in boiling salted water until al dente. Drain and add 1 tbsp butter, and salt and pepper to taste.

To make the dressing, use 3 parts olive oil with 1 part reserved mussel broth and lemon juice.  Add parsley, chives, basil, salt and pepper.  Go easy on the salt as the mussel juices are apt to be quite salty.

To prepare the salad, mix the pasta with some of the dressing.  Gently toss with the mussels. Add more dressing to taste.  Cover and refrigerate.  Serve on a bed of Boston lettuce.  Sprinkle with some chopped parsley and a few grinds of fresh pepper.

Nutritional information: Cal 714, Pro 10 g, fat 59 g, CHO 33 g, Sodium 438 mg

Review of last recipe (photo above) - I used spinach linguine to add to the veggie input and substituted half and half for the heavy cream.  It is a delicious recipe, and even though the average cook shouldn't need a recipe for pasta primavera, I'm keeping this one. 

TODAY'S RECIPE - FLAN AUX ARTICHAUTS
This can be made as an appetizer or first course.

10-12 servings

butter
3 tbsp fine dry breadcrumbs

1 lb cream cheese, room temperature
2/3 cup sour cream
1/4 cup crumbled bleu cheese, room temperature (about 1 oz)
3 tbsp butter, room temperature
3 eggs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
pinch each of dried thyme and majoram, crumbled
salt and freshly ground pepper
1 cup (about 6 oz) quartered cooked artichoke hearts (I'm using canned)

2/3 cup sour cream
6-12 quartered cooked artichoke hearts, as garnish

Preheat oven to 375 degrees.  Butter a 9" pie plate.  Coat evenly with breadcrumbs, shaking out excess. Refrigerate.

Combine cream cheese, 2/3 cup sour cream, bleu cheese and butter in food processor or large bowl and blend well.  Mix in eggs, herbs and seasoning.  Gently fold in 1 cup quartered artichoke hearts.  Spread mixture in prepared pie plate, distributing artichokes evenly.  Bake until puffed and lightly browned, about 30-35 minutes.  Let cool (flan will settle as it cools).

Spread top of cooled flan with remaining 2/3 cup sour cream.  Garnish with quartered artichoke hearts.  Cut flan into wedges and serve at room temperature.

Review of last recipe (photo above) - Man, this is good!  It's not like I had never heard of this soup, but never thought it would be this good.  The lemon really enhances the egg-y flavor.  It's simple to make, and will now be added to my soup repertoire.

TODAY'S RECIPE - PASTA PRIMAVERA

Serves 6

1 bunch broccoli
2 small zucchini
1/2 lb asparagus
1 lb linguini
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 c olive oil
1/4 c  chopped fresh basil
1/2 lb mushrooms, thinly sliced
1/2 c frozen green peas
1/4 c chopped parsley
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1/4 c (1/2 stick) butter
3/4 c heavy cream
2/3 c grated parmesan cheese

Wash and trim broccoli, zucchini and asparagus.  Cut broccoli into bite sized pieces, cut zucchini into thin slices, cut asparagus in 1: pieces. Cook in boiling salted water until crisp-tender.  Drain and place in a large bowl.

Cook and drain linguini.

Saute garlic and tomatoes in oil in a large skillet for 2 minutes.  Stir in basil and mushrooms, cook 3 minutes.  Stir in peas, parsley, salt, black and red peppers, and cook for 1 minute more.  Add mixture to vegetables in bowl.

Melt butter in same skillet and stir in cream and cheese.  Cook over medium heat, stirring constantly until smooth.  Add linguini and toss to coat.  Stir in vegetables and heat gently just until hot.

Review of last recipe (photo above) - It was just okay ... a very quick dishl to make, but not worth saving.

TODAY'S RECIPE - EGG AND LEMON SOUP (Greek Avgolemono)

Serves 4

2 pints chicken stock
salt and pepper
2 tbsp uncooked rice
2 eggs
juice of 2 lemons, strained
chopped parsley for garnish

Bring the stock to a boil and season to taste with salt and pepper.

Add rice to the boiling stock and simmer until tender, covered, for about 15 minutes.

As the soup cooks, beat the egg in a mixing bowl then gradually beat in the lemon juice and, very slowly, add one half of the boiling stock.  Add this mixture back into the soup while it is still cooking, stirring all the time.

Simmer gently for 3 minutes and remove from heat.  Allow to stand for 2 minutes before serving, and sprinkle with chopped parsley.

Today is a day much like 10 years ago ... beautiful sunshine, a feeling of fall in the air. Watching the remembrance ceremonies of this day on TV has been heartbreaking.

Review of last recipe (photo above):  This is a tasty, comforting soup, but I make it now and again and it's so easy, no need for a recipe.

TODAY'S RECIPE - PASTA WITH SEAFOOD-ARTICHOKE SAUCE
This was a Woman's Day Silver Spoon Award winner.

Serves 4

4 tbsp butter, divided
3 tbsp flour
1/2 tsp salt
1/4 tsp grated lemon peel
1/8 tsp grated pepper
1 can (10 oz.) baby clams, drained (reserve 1/2 cup liquid)
1 cup half and half
1/3 cup dry white wine
8 oz shrimp
1 can (14 oz) artichoke hearts, drained, halved or quartered if very large
12 oz spinach noodles, cooked and drained

In a medium saucepan, melt 3 tbsp butter and stir in flour, salt, lemon peel and pepper until smooth.  Over medium heat, gradually stir in clam liquid, half and half, and wine.  Stir until sauce reaches gentle boil and is slightly thickened.  Stir in clams, shrimp and artichoke hearts.  Stir over low heat just until heated through.  In a warmed serving bowl, toss noodles with remaining 1 tbsp butter.   Pour sauce over noodles and serve immediately.

Nutritional Information:  660 cal, 32 g protein, 77 g carbs, 25 g fat, 246 mg cholesterol

Review of last recipe (photo above) - Yummy ... would be a nice addition to an antipasto platter, or will work for me atop greens for a light side dish.

TODAY'S RECIPE - EGG AND CHEESE SOUP
This is a very easy soup to make when you're ill.

Serves 4

2 pints chicken stock
2 egg yolks
2 tbsp finely grated cheese

Heat stock to boiling point.  Beat the egg yolk well with the grated cheese.  Pour about half of the stock into the egg yolk mixture slowly, return to the pan with the rest of the stock, and bring almost to a boil, stirring continuously.

Serve hot.

Review of last recipe (photo above) - Talk about time consuming (from start to finish, about 3 1/2 hours) ... The components were good individually, but a little weird all together.  I substituted craisins for the raisins, and thought the bread was okay on its own (will see what it's like for breakfast tomorrow).  Adding peanuts to the curried chicken salad was genius, but I prefer my prior blogged curried chicken salad (4/1/11 blog), as I'm not that much of a fan of apples in this one, though I understand the curry and fruit concept, and maybe I need time for it to grow on me. 

TODAY'S RECIPE - PEPPERS AND MOZZARELLA VINAIGRETTE
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large green peppers*, cut into strips
4 large red peppers*, cut into strips
1 lb. mozzarella, cut in strips
2 cloves garlic, minced
4 tbsp olive oil
2 tbsp red wine vinegar
salt

Toss  pepper strips and mozzarella in a bowl.  Combine oil, garlic and vinegar and pour over peppers and mozzarella.  Salt to taste.  Serve at room temperature.

* Although not indicated in the recipe, I'm going to roast the peppers because that's how I prefer to eat them(not a big fan of raw peppers).  To do this,  char the skin either under the broiler or over a gas flame, toss them into a paper bag (which helps to steam the skin off), remove the skin and slice.