Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Monday, October 28, 2013

Sunday Bistro Dinner, Delicious and Easy!



Sometimes you just want to shake things up. So tonight instead of a big Sunday dinner I opted for a casual, easy Bistro dinner.  It was so delicious and simple to make I have to add to my list of favorite quick meals.

Mussels, cheese plate, steamed artichokes and french bread. Oh I almost forgot Stonewall Kitchen Fig and Ginger Jam.

Mussels
Two pounds mussels scrubbed and de-bearded,  I love P.E.I mussels, so sweet!
2 tablespoon olive oil
2 cloves garlic, minced
1 shallot, chopped
12 rainbow heirloom cherry tomatoes
1tablespoon chopped fresh thyme.
1tabelspoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup dry white wine



Saute olive oil, garlic and shallot for 5 minutes, don't brown. Add tomatoes and fresh herbs continuing to saute for another five minutes. Add wine,  cook on low for another five minutes.  Add mussels, stir, cover, continue cooking on low for ten minutes until until mussels open.

Artichokes
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
2 cups water
1/2 cup white wine
Salt and pepper, to taste
2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color.  If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

Cheese Plate
You can add to the cheese plate, sliced fresh figs, nuts, etc.  Tonight I just made a simple plate of Brie, Roquefort and Parmesan.  Serve with  Stonewall Kitchen Fig and Ginger Jam and french bread.



A simply wonderful dinner!

Enjoy!

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