mussels with argula, shiitake mushrooms, and sugar snap peas

i'm a little intimidated by hard-shelled foods. i've had nightmares of dinner parties gone awry because the clams didn't open and we were forced to order papa john's pizza. i'm assuming that cooking mussels would be somewhat similar; they have to open, right? if the realist in me says, "you can do this!" and the adventurer in me says, "you're totally gonna do this!", i guess i will make a sorry attempt at steaming mussels this month. wish me luck and happy tasting!

courtesy of: matt's in the market
serves: 4 as an appetizer or 2 as an entree

- 2 tbsp olive oil
- 6oz shiitake mushrooms, cleaned, stems removed and discarded, and quartered
- 3 tbsp chopped shallots
- 1 tsp chopped garlic
- 1/2 to 1 tsp crushed red pepper flakes
- 1c peeled, seeded, and chopped plum tomatoes
- 2lbs penn cove mussels, scrubbed and debearded just before cooking
- 1c shredded arugula (to shred arugula, align the leaves and cut into 1/4" slices with a sharp knife)
- 1/2lb sugar snap peas, rinsed, patted dry, and strings removed
- 1c beer or dry white wine
- kosher salt
- freshly ground black pepper

1. heat olive oil in a stock pot over med-hi heat. add mushrooms, shallots, garlic, and pepper flakes and cook 2-3 min or until garlic begins to turn golden and the mushrooms shrink slightly, stirring frequently.

2. add tomatoes and mussels and stir well; then add arugula, sugar snap peas, and beer. stir well. cover and bring to a gentle boil, then cook 5-7 min or until mussels have opened, stirring occasionally. discard any mussels that do not open. season to taste with salt and pepper.

3. to serve, divide mussels among individual bowls are present them in a communal bowl along with seafood forks, shell bowls, and extra napkins.

image: mango tomato

mushroom salmon pie with gruyere cheese

am i in heaven or what?! this must be the most perfect recipe. it includes four of my favorite food groups: mushrooms, salmon, cheese, and pie. you can bet this will hit my table in the next week. happy tasting!

courtesy of: pike place market cookbook
serves: 6

- 1c finely grated gruyere cheese
- pastry for a 9" single pie shell, unbaked
- 1tbsp unsalted butter
- 3/4lbs salmon fillet, skin and bones removed, rinsed, drained, patted dry, and cut into 1" strips
- 1c fresh sliced button or cremini mushrooms, plus extra whole, sauteed mushrooms for garnish (optional)
- 3 large eggs
- 1-1/2c half and half
- pinch of dried oregano plus extra, crumbled, for garnish (optional)
- pinch of dried thyme, crumbled
- 1/4tsp kosher salt
- pinch of freshly ground black pepper

1. preheat oven to 350. spread cheese evenly over bottom of pie shell

2. melt butter in large skillet over medium heat. add salmon and mushrooms and cook 3 minutes, turning salmon strips once. remove from heat, cut salmon into 1" pieces, then arrange salmon and mushrooms evenly over pie shell.

3. beat eggs and half and half, oregano, thyme, salt, and pepper and pour over salmong and mushrooms. bake 45-50 min or until center is set and golden. if edges of pie start to brown too much, cover pie loosely with aluminum foil during the last 10-15 min of baking time.

4. remove pie from oven and let rest 5 min. if desired, garnish pie with sauteed mushrooms and sprinkling of oregano. slice and serve while still warm.

image: happy home baking

german apple cake

i literally ate my way through seattle this past weekend! while there, i picked up a treat for myself, the pike place market cookbook, which a collection of recipes, anecdotes, and personalities from seattle's renowned public market. i've been reading it like a novel ever since i arrived home. the following recipe not only intrigued me, but it caught the attention of one of my best friends. i have big plans of turning this into cupcakes. happy tasting!

courtesy of: woodring orchards, seattle, washington
serves: 12

- 2 large eggs
- 1/2c vegetable or canola oil
- 2c granulated sugar
- 2c all purpose flour
- 2tsp ground cinnamon
- 1tsp baking soda
- 1/2tsp kosher salt
- 1tsp pure vanilla extract
- 4c grated apples, medium grate (about 3 large, firm apples, such as fuji or granny smith)
- 1/2c chopped walnuts
- cream cheese icing (recipe follows)

1. preheat oven to 350. lightly grease a 9x13" baking pan or spray with nonstick cooking spray.

2. beat eggs and oil in a large mixing bowl until pale yellow and creamy, then add sugar, flour, cinnamon, baking soda, salt, and vanilla. stir until well blended, then add apples that have been drained of any juice that accumulates during grating. mix well and add walnuts.

3. pour dough into prepared baking pan and cook 35-45 min or until cake shrinks from sides of pan and a toothpick inserted in the middle comes out clean. cool cake on wire rack. when completely cooled, ice cake with cream cheese icing, cut into slices, and enjoy.

cream cheese icing
- 6oz cream cheese, softened
- 1tbsp unsalted butter, melted
- 1tsp pure vanilla extract
- 1-1/2c sifted confectioner's sugar

1. beat cream cheese, butter, and vanilla with a wire whisk or electric mixer until smooth and fluffy. add confectioner's sugar a little at a time, until it is incorporated and icing is smooth.

image: sony family recipes