Cooking with Coley

I love seafood in the summer – it’s right up there next to grilling, day drinking and the beach.  Whole lobsters, clam cakes and crab cakes… it’s all so delightful on a summer day.

This past weekend I fixed up a delicious mussel dish.  Although it’s not necessarily very “summery,”  it sure did hit the spot.    The sauce turned out to be so flavorful, I honestly surprised myself!  Check it out!

What you’ll need:

• 2 lb. mussels
• 1 can stewed tomatoes (Italian style), chopped
• 1 can diced tomatoes (with basil and garlic)
• 2 tbsp light butter (optional); adds a bit of extra calories but a lot of flavor – I opt for light butter which isn’t too fatty
• 7 or more big cloves of garlic chopped or sliced
• 1/2 large onion (or one small) chopped
• 2 tbsps pimento maida  like Gonsalves Hot Chopped Peppers or crushed red pepper flakes (these are optional if you want to add some spice and heat)
• 2 tbsp EVOO
• 1 1/2 cups of white wine
• Salt and pepper to taste
• Whole Wheat linguine (optional)

Procedure:

• Saute onions and garlic in EVOO for approximately 5 minutes
• Add both cans of tomatoes with all the juices, bring to a simmer
• Add hot spices, salt and pepper, and light butter (optional), simmer
• Add wine; simmer for 30 minutes to 1 hour or more
• Once the sauce is ready (you can determine this based on flavor – I prefer soups, sauces and broth to be cooked as long as possible), add the mussels – note be sure mussels are cleaned and that all are closed.  If a mussel is open before it’s cooked, it should be thrown out as that’s an indication that it’s dead.
• Add mussels in simmering sauce, cover; remove mussels after 5 minutes or until they are all opened
• Optional: Cook linguine separately and toss in some sauce.  Be sure to leave pasta al dente (so that it’s firm but cooked), as the pasta will continue to cook once tossed in the hot broth.  Top with mussels in a large bowl and serve.

That’s it!  Nothing fancy, but super easy, yummy and healthy! As long as you don’t over do it on pasta!

Try it out and let me know what you think!

OK first off, I know my lack of blog posts is just downright unacceptable.  I apologize and thank all of you readers for checking back every day waiting patiently for my blogging hiatus to come to an end. Now that I’m settled into my new job and back from 4 days in NYC, I think it’s finally time to get back into the swing of things.  Recipe to come in the next day or two, but first a shout out and review of my favorite spot in Boston’s North End… L’Osteria.

Located in the heart of the North End among 100+ other restaurants, this little gem on Salem Street cooks up delicious and authentic Italian fare all at a fantastically reasonable price.  I can’t remember how I originally found this restaurant six years ago (if you’re out there, please raise your hand!), but I can’t thank you enough.   It’s been my go-to spot for friends and family visiting  Boston because it’s consistent and provides an indicative glimpse of what the North End is all about.

Not only do they feature a huge menu with the classics like veal parm, saltimboca, and chicken marsala, but they also offer unique house specialties with other Italian flair like the absolutely scrumptious Chicken Pescatore (baked chicken stuffed with shrimp, prosciutto and mozzarella in a marinara sauce with mushrooms) and the super flavorful veal braciolettine (stuffed and rolled with prosciutto and mozzarella, sautéed in lemon, dry white wine and mushrooms).

The staff is friendly and the atmosphere cozy and relaxed.  If you live here, check it out ASAP.  If you don’t, well put it on your list of things to do when you visit this wonderful city.

Other reasons why L’Osteria is a great place:

• They take reservations… awesomely convenient for large parties!
• Parmigiana cheese, crushed red papper flakes and EVOO are on the table for bread dipping.
• They don’t offer dessert because like a wise and savvy North End spot, they recommend you head to one of the local bakeries that do it best (like Mike’s  Pastries or Modern Pastry).
• When I asked an old colleague of mine (who recently moved here from Italy) what his favorite place to get Italian in Boston is, he picked L’Osteria.  If you hadn’t already taken my word for this place, I think that should say something!

Benvenuti!

L’Osteria: 104 Salem Street, Boston

From Boston?  What are your favorite North End joints?  Tell me where and why!

I know many of you may think that a turkey burger doesn’t compare to red meat and a traditional juicy burger, but with a little love, aka flavor and spice, it can turn into a delicious and healthy alternative. My boyfriend is a huge fan of red meat, but he can even vouch for these.

What you’ll need (recipe yields approximately 6 burgers):

• 1 package of 99% fat free ground turkey (Shady Brook Farms is one brand that makes this super lean version, just don’t be confused by the 93% variety) – this is usually a little over 1 lb of meat
• 1/2 cup Black Beans
• Big handful of cilantro, chopped
• Diced jalapeno (prefer fresh, but jarred works) – depending on how much spice you like, this amount can vary
• Fresh chopped garlic – 3 cloves
• Diced onion – 1/2 white or vidalia onion
• Ground cumin
• Salt, Pepper

Procedure

• This really couldn’t get much simpler, I just put all the ingredients into the meat and form into burger patties!
• Grill the burgers until the meat is cooked through (it should be white); remember it’s turkey, so you don’t want any pink.
• Top with whatever you’d like!  I added some reduced fat mexican blend shredded cheese and additional onion, cilantro as well as Frank’s Red Hot and lettuce. Avocado or salsa would be great on top too, but I didn’t have any the time I took this picture.

Instead of a traditional burger bun, I use the Arnold Multigrain 100 Calorie Sandwich Thins or the Pepperidge Farm Deli Flats version, and there you have a super healthy and low cal dinner!  It’s such an easy and delightful grill option if you’re bored with your usual menu items.  Even if you prefer to stick with ground beef, give this mexican version a try.

What are your favorite ingredients to stuff and add to your burger?

Nope, it sure isn’t.  I had all intentions of typing up a quick and healthy “pizza” recipe using Flatout Flat Bread, but things just aren’t working out in my favor.

I generally don’t like to post about anything other than food, but I just have to vent…  I woke up this morning at 2:30 am with a serious sore throat.  It hasn’t gotten much better throughout the day, but I’m hoping it’s only due to allergies.  Since I’ve gotten home, I have found out our car was towed (for the second time in 8 days!), then someone took my wet laundry out of the dryer in my apartment building, shortly after I tripped over a wire and fell and to top it all off I burned our dinner pizzas on the grill thanks  to a phone call distraction.

Although the middles looked so darn pretty, I couldn’t bare to take a photo to post with the outsides charred and blackened.  Note to self: Flatout wraps are nothing like your usual pizza dough.  Duh.

What a day.  Hoping tomorrow is better! And stayed tuned for a Mexican Flatout pizza recipe in the near future.

I’ve been going, going, going and have been sadly neglecting Cooking with Coley.  I promise I have valid excuses, between starting a new job and a Memorial Day weekend trip back to Liverpool/Syracuse, NY, I have barely had time to check my personal email and Facebook!

Anyways, in the spirit of this past trip home, I thought I’d give a quick shout out to a fantastic Syracuse spot – The Blue Tusk Pub & Wine Bar (don’t judge by the lame website).

I’m no beer connoisseur, but those who are seem to like the place!  With 69 beers on tap, there’s something for everyone.  I have a thing for the flavored selections like the Middle Ages Apricot (Middle Ages is a local Syracuse brewery) or a Harpoon UFO Raspberry (which happens to be from my other town brewery – Harpoon in Boston!).  Sometimes I even fancy a Lindeman’s Framboise when I’m there (a Raspberry Lambic) although it  might be too sweet for many of you.

Don’t fret if flavored beer isn’t your thing because like I said, they have something for everyone – amber ales, Belgian bottles, wheats, pale ales, stouts, porters, seasonals and lagers.

In addition to their huge beer and decent wine selections, they also have a hearty menu packed with plenty of specialty sandwiches and paninis to pair with your drink of choice.

If you’re ever in ‘Cuse, or in the surrounding areas, I highly recommend you stop by for a bite to eat and a cold brew – you won’t be disappointed!

The Blue Tusk is in the heart of Syracuse’s downtown area -  Armory Square.

165 Walton Street
Syracuse, NY 13202-1224
(315) 472-1934

Do you drink fruity beers?   Or do you detest them?   I tend to find most men can’t stand them and they’re more for the ladies.  What do you think?