Love Is..

“They say” the way to a man’s heart is through his stomach and until about 3 years ago, I seldom had the occasion to test this theory.  However, over the course of the last 36 months, I’ve had an abundance of opportunities to run this one up the flagpole to see if it flies.   Ladies & gentlemen, I am here to tell you, it flies like a flag caught in a westerly PEI wind.   

In fact, I now know this so well, that I am secure in the knowledge that the one whom I adore is going to keep me around for a while, if for no other reason than the dinner I served him last night.  He’s still talking about it.  According to he, “it was a flavour-fest”.

Once upon a time, back when I was less skilled in culinary arts,  back when I had zero appreciation for the skill, creativity and love that went into preparing a meal...I used to like to go out for dinner, but honestly, and I don’t mean to brag here,  I’m a pretty damn good cook and really? … really?  Why go out and pay $120 for dinner for two when we can stay home and eat something I’ve created (which will be delicious) for far less?  You don't need a recession to tell you that that just makes good sense!  

You don’t need to be Julia Child either.  I consider most everything I make to be simple fare.  And tasty.  And all of it home-made.  Last night’s menu:

Fresh PEI Mussels with fennel & lemon

Crispy Cabbage Salad

Greek Salad

Home-made Herbes de Provence Bread

Really, the bread took the longest and that’s only because you have to knead it for 15-minutes (by hand) and then let it rise twice.  But really, it’s the easiest recipe for bread I’ve ever encountered. For me making bread from scratch is almost as restorative as taking a yoga class.  The very fact that you’re required to work it by hand for as much as 15 minutes at a time, the act of making bread becomes a bit of a zen-like experience.  I work the dough between my fingers and imagine all the different ways I could make the loaf – a boule (shaped like a ball), braided (like a challah) or a simple easy-does-it loaf.  Last night I braided it and it looked pretty.  It tasted even better then it looked.

I don’t actually eat mussels and if that isn’t a testament to the one whom I adore, I don’t know what is.  Who else will make an entire main course for their husband and then eat the previous night’s leftover pork tenderloin?  Me - that’s who!  This way we're both happy - he gets his feed of mussels and I don't have to eat them.  We’re a full 45-days into fresh seafood season here on the island and up until yesterday I had served nary a mussel, lobster or scallop – so a seafood feast was long past due.

If you’re lucky enough to have fresh seafood near you and you’d like to try last night’s menu here are two recipes for you!

Mussels with Fennel & Lemon

3 tbsp olive oil

1 red onion, finely diced

4 cloves of garlic, finely chopped

2 tbsp fennel seeds

1/2 tsp red pepper flakes

1 cup white wine

1/2 cup freshly chopped parsley

2 lemon slices (1/4” thick)

2 lbs mussels

Clean and de-beard mussels, set aside.  Sautee onion in olive oil until soft.  Add garlic, fennel, red pepper flakes, 1/4 cup parsley, lemon slices & wine.  Bring to a boil and add mussels.  Cook until mussels open, approximately 6 minutes.  With slotted spoon remove cooked mussels, being careful to remove any that have not opened.  Garnish with remaining parsley.  Return broth back to stovetop, bringing to a boil.  Once broth has reduced to about a cup (approximately 3 mins), pour over mussels and serve.

Herbes de Provence Bread

1 package of instant yeast

1 tsp sugar

1 cup luke warm water (116 – 121 degrees F)

1/4 cup olive oil

2 tbsp herbes de Provence

1 tsp salt

2.5 cups flour (more if needed)

Mix yeast, sugar & luke-warm warm.  Let stand 10 minutes until yeast has become activated.  In large mixing boil combine olive oil, herbes de provence & salt.  Add the yeast/water mixture, stirring until well combined.  Add flour 1/2 cup at a time, mixing after each addition until you have a firm dough.  Move to floured surface and knead in remaining flour.  Continue to knead dough for 15 minutes.  Set aside and cover with either a tea-towel or cling wrap and set in warm place until dough has doubled – approximately 45 minutes.

Once dough has doubled, punch down and shape into a loaf or boule and let rise another 30-minutes.  Place in 400-degree oven and bake for 25 minutes.