Finally, I have a few recipes/ideas to share with you. I feel like I haven’t posted many recipes lately. This weekend was full of good eats (as usual).
Friday afternoon, The Boy sent me an email, asking what I might like to do for dinner. I am not sure where my response came from, but it looked something like this:
“MOULES AND FRITES!!!!!!”
And so, thats what we did, home-style.
I steamed the mussels loosely using this recipe. I subbed half wine/half beer for the liquid, omitted the thyme, and used an onion and garlic instead of a shallot.
For the ‘frites’, I did oven fries. After doing some research, I tried a new method.
-Preheat oven to 400 degrees.
-Scrub and slice potatoes into desired fry size (ours were thicker).
-Bring pot of water to boil and pull off heat. Dump potato slices into hot water. Leave slices in water while oven preheats. This won’t quite parboil the potatoes, but it will soften them a little and pull some of the starch out.
-Pull potatoes from hot water and let drain on paper towels. Toss potatoes with olive oil (you really only need a little) and seasonings (we just used salt and pepper).
-Cook potatoes in oven for 10-20 minutes (depends how thick they are). Ours took almost 20 minutes.
Delicious! Particularly enjoyed with prosecco.
We cooked four pounds of mussels and ate them all!
On Saturday, I attended a small get-together at a friend’s house. Another close friend was in town and we all chatted, laughed, and munched. I made a layered greek style dip. This dip has been a hit every time I have made it. I usually describe it as ‘kind of like a taco dip but with greek/Mediterranean flavors instead’. I got the idea from a magazine about a year ago and have kind of adapted it to my tastes.
Layer 1: Hummus – sometimes I make my own or buy the reasonably prices stuff at Trader Joe’s.
Layer 2: Plain greek yogurt (can drain overnight to make it super thick) with green onion, salt, and pepper mixed in – I used TJs fat free greek yogurt
Layer 3: Diced cucumbers
Layer 4: Diced tomatoes
Layer 5: Feta cheese
Layer 6: Diced Kalamata olives
Layer 7: (optional) Diced green onion
I don’t really measure when I am making it. However, for ratio sake, the dip I made on Saturday (which was small and made in an 8 inch square pyrex dish) contained the following:
-1 small container hummus, 2 small containers greek yogurt, 2 green onions (one in yogurt, one on top), 1 cucumber, 2.5 roma tomatoes, 1/3 cup feta cheese, 1/4 cup olives.
I serve this with pita chips. Yum!
Lastly, The Boy and I ended our weekend with a Sunday night ‘roof picnic’. This is one of our favorite things to do and I think it serves as the perfect summer dinner.
A ‘roof picnic’ usually includes lots of finger foods, packed in a TJ’s bag and dragged up to the roof deck.
Look at that plating by The Boy! He also purchased a nice Malbec to drink. The plate included goat cheese, asiago cheese, cheddar cheese, whole grain baguette, ciabatta, spicy marinated shrimp, and dark juicy cherries.
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