3 minute read

Take Stock in it

Hello my Foodie Friends!

Pasta with Mussels

Ingredients

• 2 cups dry white wine

• 4 bay leaves

by John Reardon for Saratoga TODAY

Recently my wife and daughter were talking about old family recipes. As they discussed flavors and aromas that tied into the recipes, they both quickly realized that much of what was handed down were flavors that included recipes where measurements were not used. Many of our family members did not measure ingredients, instead, went by the palm or pinch size, smell, and taste. Therefore, finding a recipe file or notes involved scribbles. My wife learned how to cook by watching her mother and grandmother. Culinary masterpieces were created out of throwing ingredients together. The key to learning was to watch and listen. Having the house smell like grandma’s kitchen was a sure sign that she was on the right path to getting it right.

Stocking up on kitchen cookware staples may include replacing some of the items you were “handed down” or adding essentials that you find you are seeking as you pursue your culinary adventures. Often times when we are making larger quantities for a crowd, or making that one-pot dish, we find that we need a stock pot. A Stock Pot can become one of the most important cookware items in your kitchen. The Stock Pot is a tall, wide pot that is typically made with stainless steel and used for stovetop cooking that involves large quantities. Stock Pots are ideal for boiling water, making pasta, simmering, whipping up one-pot dishes, making a stock or broth, stews, sauces, chili, brining, potatoes, and more.

Whatever your tool or vessel of choice is as you create your culinary delights, stop by Compliments to the Chef, your Neighborhood Kitchen

Lunch

• Turkey Chili

• White Rice

• Mixed Vegetables

Yogurt and Cutlery store located at 33 Railroad Place, to assist with selecting the right tool for you. Remember my Foodie Friends,

“Life Happens in the Kitchen.” Take Care, John & Paula

Office for the Aging Lunch Program

the Saratoga Senior Center

• 4 pounds small mussels, scrubbed and debearded

• 3 tablespoons unsalted butter, melted

• 2 tablespoons extra-virgin olive oil

• 4 large garlic cloves, thinly sliced

Instructions

• 1/2 teaspoon crushed red pepper

• 1 tablespoon fresh lemon juice

• 3/4 pound artisanal Italian spaghetti or linguine

• Salt

• Freshly ground pepper

1. In a large pot or stock pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.

2. Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.

3. In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.

4. Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once.

Recipe courtesy of Marcia Kiesel (foodandwine.com)

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Menu Subject To Change. Coffee, Tea and Butter are served daily at sites. The suggested contribution is $2 per meal. There is a $8 fee for guests under the age of 60. Please make checks payable to: Saratoga County Treasurer, c/o Saratoga County Office for the Aging, 152 West High Street, Ballston Spa, NY 12020

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