Mussels with Sweet Potato Fries and Garlic Aioli

If there was ever a question that global warming is real, just ask anyone in New England what the last few weeks have been like and we'll tell you something isn't right. We had very little snow in January, but by the beginning of February we got nailed with back to back storms. In a single five day stretch, close to thirty inches fell. Two weeks later, however, the temperatures were in the fifties and crept up into the sixties, which is unseasonably warm for these parts.  Now, I'm sure some folks are saying "That sounds awesome. Stop complaining!" And, don't worry, I've been enjoying it. But this isn't normal. 

The spike in temps brought out all the little critters, too, including a skunk that sprayed Maki in our backyard. I'm not sure there is any smell worse than skunk. A friend compared it to that of burning tires, but I have to throw gasoline in there too. It's just awful. And it got into our house. Maki received multiple baths that night and the next day Eric took her to get another wash. Even with all of that, she still has a bit of a funk to her (especially her head, where she got sprayed). The irony of it all is that while the warm weather brought the skunk out of hibernation, because it was so warm we could leave the windows open for three straight days to air it out. It all worked out. But it was a bit traumatizing for everyone. 

This bowl of mussels was our Valentine's Day meal from a few weeks ago. I'd meant to share it earlier, but things have just been a bit crazy over here and I never got around to it. Sorry about that. Better late than never, right? I am a huge fan of mussels. It always feels so elegant and decadent, but takes very little work to prepare. To elevate it further, I served them with sweet potato fries and a garlic aioli. A spin on moules frites. I tried to resist eating the whole thing, but failed miserably. Go ahead and make it and you'll see what I mean. 

MUSSELS WITH SWEET POTATO FRIES and garlic AIOLI

SERVINGS
4 servings

INGREDIENTS
For the sweet potato fries
2 large sweet potatoes, peeled
4 teaspoons cornstarch
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil

For the aioli
1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon finely minced garlic
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 cup olive oil

For the mussels
2 1/2 lbs mussels, debearded
1 shallot, chopped
2 garlic cloves, sliced
2 plum tomato, chopped
1 tablespoon olive oil
2 tablespoons heavy cream
1 teaspoon fresh thyme leaves
2 teaspoons dry vermouth

DIRECTIONS
1. Preheat oven to 425 degrees. While it is heating, line a baking sheet with parchment paper. Cut sweet potatoes into sticks that are 1/4 inch by 1/2 inch wide by 3 inch long. In a small bowl, stir together salt, cayenne pepper, garlic powder and paprika. In a large mixing bowl, toss the sweet potato with the cornstarch until lightly coated. Toss with olive oil and season with salt mixture. 

2. Spread the potatoes in a single layer onto the prepared baking sheet. Bake for 15 minutes, until brown and crispy on one side. Take out of oven and flip potatoes. Return to oven for another 10-12 minutes until crispy. 

3. To make the aioli, put the egg yolk in a medium-sized mixing bowl, along with the Dijon mustard, lemon juice, garlic, and salt.  Using a whisk, gently blend the ingredients. Now, whisking continuously, but not too quickly, start to pour in the olive oil a couple drops at a time. Do this until you've used half of the oil and the aioli starts to take form. At this point, you don't have to be as careful and can pour in a larger stream of oil. Whisk in the remaining oil. Taste for seasoning and, if necessary, add salt. Transfer to a bowl with a lid and transfer to the refrigerator. 

4. For the mussels, heat oil in a large, heavy skillet over medium-high heat. Add shallot and, stirring continuously, cook for 30 seconds. Add garlic and cook for another 30 seconds. Add chopped tomato and, stirring occasionally, cook for 1 minute.  Sprinkle in thyme. Add mussels, heavy cream and dry vermouth. Season with salt and pepper and cover skillet. Cook, occasionally shaking the skillet, until the mussels have opened.  Spoon mussels into bowls. Serve with sweet potato fries and mayonnaise.

Creamy Penne with Shrimp and Broccoli

This post is sponsored by Parrano Cheese. Thank you for supporting the brands that make A Thought For Food possible.

These last couple of weeks have been pretty packed. Eric and I went down to New Jersey at the beginning of the month to see my family. Most of our visits tend to be centered around holidays or birthdays, but for this trip we just went down to spend a few days with everyone and it made for a more relaxing stay. My parents even took us out to a great Mediterranean restaurant in Montclair called MishMish Cafe, where we got to eat some of the best pita and hummus I've had outside of Israel. A really fantastic and cozy spot that I can't wait to return to. When we got back, I immediately jumped into a variety of photo shoots... restaurants, events, and a cookbook. I know at some point I'll able to take a breath, but, for now, I'm just tearing through all this work. 

The weather has been so weird lately, with drastic fluctuations in temperature occurring daily. But apparently my body doesn't care about any of that because it's craving all the comfort foods. Roasted squash and soups and pasta. Lots and lots of pasta. I want it all the time. Now, I have some will power (very little, but some) and, so, I try to refrain from making it too often. However, when I do, I like to go big.  So, in working with Parrano cheese, I knew I wanted to use it for a wonderful, rich sauce. I grew up an Alfredo sauce lover and, in many ways, this is what this dish reminds me of. It's got the same salty and nutty notes of a Parmesan, but it's super creamy too. The pairing of the shrimp and broccoli make it feel a bit more substantial (and give it some nice color). And there's the finishing touches of cracked black pepper and fresh parsley that takes it beyond a decadent plate and round out the flavors. It's a simple recipe that comes together rather easily (everything cooks at the same time and can be tossed together in a bowl... which is my idea of the perfect dish).

To see where you can get your hands on some Parrano (so you can make this pizza), check out their store locator. 

Creamy Penne with Roasted Shrimp and Broccoli (Featuring Parrano Cheese)

Ingredients

For the cheese sauce
1 tablespoon flour
2 tablespoons butter
1 cup milk
2 cups finely grated Parrano Cheese
Garlic Powder
Salt 

For the roasted shrimp and broccoli
1 large head broccoli, about 1 pound, cut into small florets
1 pound shrimp, peeled and deveined
Olive oil
Salt
1 lb boxed penne, cooked

Fresh cracked black pepper
Fresh parsley, chopped

Directions

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. In a mixing bowl, toss broccoli and shrimp with 1 tablespoon olive oil. Season with 2 teaspoons salt. Spread across baking sheet and place in oven. Cook for 16 minutes, taking it out half way through to give it a stir.

Melt butter in a saucepan over medium-high heat. Whisk in flour. Once combined with butter, add 1 cup milk and whisk until dissolved. Whisk Parrano Cheese into milk mixture. Once smooth, lower heat to a simmer. Season with garlic powder and salt. Keep warm until ready to use.

In a serving bowl, toss cooked penne with sauce. Mix in roasted broccoli and shrimp. Transfer to a platter or bowl and season with fresh cracked black pepper and chopped parsley.

Pan-Seared Salmon with Israeli Couscous + A Giveaway

Just before I began my junior year of high school, I decided to give up red meat. I'd come to realize that I was consuming way too much of it and it really didn't make me feel good. Soon after, I gave up poultry (a harder decision, given my love for roast chicken and chicken salad). I decided to stick with a mostly vegetarian diet with a good amount of seafood thrown into the mix (aka pescetarianism). I have always enjoyed a nicely cooked piece fish and it was around that time that I was introduced to sushi, which I immediately became obsessed with. Eating this way made me feel better, lighter even. I saw fairly quickly that I was actually losing weight. Photographing food at restaurants almost every day, I'm constantly surrounded by beautiful plates of lamb and chicken (and SO many burgers), and I have to explain to these chefs that, unfortunately, while it looks and smells amazing, I'll have to pass on trying it and suggest that the kitchen staff gets their hands on all those dishes. When I divulge that I keep pescatarian, they always agree... there are few things better than a beautiful filet of salmon or a piece of grilled swordfish or halibut. 

So, now that I've explained my love for seafood... now I can go into my adoration for this gorgeously designed fish pan I was sent by All-Clad. I feel like I've mastered oven roasted/broiled and grilled fish down, but I've sometimes found pan-searing to be a little challenging (mainly, flipping the filet over in the pan, which can easily fall a part and make a mess if not done correctly). The riveted stainless-steel interior makes all if it so much easier and I didn't have any problems getting the fish flipped. I'm so excited for this addition to my cookware collection and I know that you will enjoy it as well. Which brings us to...

GIVEAWAY DETAILS! All-Clad has been kind enough to provide one of their Stainless-Steel Fish Pans to a lucky reader!

To enter, just leave a comment on this post. Only one entry per person. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Monday, October 17, 2016. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

Disclaimer: While All-Clad sent me this product for review, I have not been monetarily compensated for this post. All opinions are my own. 

Salmon with Israeli Couscous

Yield
Serves 2

Ingredients
Olive oil
1.5 cups Israeli couscous
1/2 red pepper, diced
3/4 cup raisins
2 teaspoons garlic powder
Sliced almonds
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
Salt

1 lb salmon fillet (skin on)
Olive oil
2 tablespoons butter
Salt
Black pepper
4 lemon slices
Fresh chive

Directions
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add 3 cups of water to the pot. Once the water comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. 

Transfer the cooked couscous to a bowl. Add the diced red pepper and raisins. Sprinkle the garlic powder, parsley, almonds, and lemon zest on top and stir to combine. Season with salt, to taste.

Season salmon fillet (flesh and skin) with salt. Set a large skillet (or fish pan) over high heat and pre-heat for 2 minutes. Add enough oil to coat the bottom of the pan. Add butter. Once the butter has melted, set fish in the pan, skin-side down, and cook until it is cooked 3/4 of the way up the fillet. Use a spatula to carefully flip the fish over so the flesh side is down, and cook for another 2 minutes (maybe less if it's a thinner piece). Season with salt and black pepper. Garnish with lemon slices and chive.  Serve with Israeli couscous.