PENN COVE MUSSELS WITH SPICY AIOLI ENJOY DAN:

           PENN COVE MUSSELS WITH SPICY AIOLI by CHEF DAN:

Serves 4-6

AIOLI:

3 garlic cloves

1 egg yolk

1/4-teaspoon sea salt

1/2-cup mayonnaise

1 tablespoon Sriracha sauce

1 tablespoon EACH Dijon mustard, & fresh lemon juice

3 tablespoons olive oil

PENN COVE MUSSELS:

2 tablespoon olive oil

1 onion, chopped

Sea salt & Seasoned Pepper Medley to taste

4 garlic cloves, minced

1 teaspoon fresh thyme leaves

1 bay leave

2 tablespoon tomato paste

2-3 pounds Penn Cove Mussels

3 cups dry white wine

4 slices Essential Baking organic CIABATTA, sliced and toasted

DIRECTIONS:

1.   In a food processor add 1 garlic clove, yolk, salt, mayonnaise, Sriracha, and  Dijon mustard, run until smooth, add oil in a thin steady stream until mixture is emulsified.

2.   Add lemon juice and pulse to blend.

3.   Heat oil in a skillet over medium-high heat and when sizzling.

4.   Add onion and sauté for 4-5 minutes.

5.   Add 3 garlic cloves, thyme leaves and bay leaf and sauté 1 minute.

6.   Add tomato paste and cook, stirring for 2 minutes.

7.   Add wine and bring to a boil; reduce heat and simmer, for 1 minute.

8.   Add mussels cover and reduce heat to medium.

9.   Cook, stirring occasionally, until mussels open, 6 -9 minutes.

10.                Discard any that do not open.

11.                Ladle mussels and broth into bowls

12.                Serve with toasted CIABATTA bread and Aioli.

ENJOY DAN:                                                    SONG SONGS & PLANT SEEDS!!

SWEET AND SPICY BAKED ROCKWELL BEANS IN THE CROCK POT ENJOY DAN:

      SWEET AND SPICY BAKED ROCKWEEL BEANS IN THE CROCK POT by CHEF DAN:

Serves 8-10 (For the Slow Cook Party in April)

INGREDIENTS:

1-1/2-pounds Rockwell Beans from Willowood Farms on Whidbey Island

1 onion, diced

1 bay leaf

Small handful black peppercorns

2 garlic cloves, minced

1/4-cup EACH maple syrup, barbecue sauce. And bottled salsa

2 tablespoon EACH yellow mustard, and brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon EACH vinegar, chili powder, mustard powder, and molasses

1 (15 Oz) can pineapple tidbits

Sea salt & Seasoned Pepper Medley to taste

DIRECTIONS:

1.   Rinse and sort beans and add to a stock pot, with 2 quarts of water.

2.   Add the beans and soak overnight,

3.   After soaking, drain the beans; add back to the pot with enough water cover by 2 inches.

4.   Over medium-heat add the onion, bay leaf and peppercorns.

5.   Bring to a boil, and then reduce heat to low and simmer for at least 2 hours.

6.   Drain.

7.   In a Crockpot sprayed with cooking spray.

8.   Add drained beans and all the rest of the ingredients.

9.   Cover and cook 10 hours.

ENJOY DAN:                                               PLANT SEEDS & SINGSONGS!!

MUSHROOM & GREEN BEAN CASSEROLE ENJOY DAN:

MUSHROOM AND GREEN BEAN CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound Tender French Beans (Tenders Haricots Verts)

4 tablespoon butter

1 onion, finely chopped

2 garlic cloves, minced

1-teaspoon EACH thyme and lemon pepper

10 baby portabella mushrooms, sliced

Sea salt & Seasoned Pepper Medley to taste

1 cup sour cream

2-1/2-cup Swiss cheese

1 cup fried onions

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Steam green beans over boiling water until crispy tender 3-4 minutes.

2.   Remove from steamer and plunge beans into ice bath.

3.   Drain and pat dry.

4.   In a skillet melt 2 tablespoon butter over medium-high heat when sizzling.

5.   Add onions and sautés for 4-5 minutes.

6.   Then add mushrooms and sauté until moisture has evaporated.

7.   Add garlic thyme and lemon pepper and sauté for 30 seconds.

8.   Stir in sour cream, cheese, green beans, salt & pepper to taste.

9.   Mix to coat all ingredients.

10.                Lightly coat a baking dish with cooking spray.

11.                Spread green ingredients in the baking dish.

12.                Top with fried onions.

13.                Dot with remaining butter.

14.                Bake for 25 minutes or until golden brown and bubby.

ENJOY DAN:                                                  PLANT SEEDS & SING SONGS

SAFFRON RISOTTO MILANESE ENJOY DAN:

                  SAFFRON RISOTTO MILANESE by CHEF DAN:

Serves 4

INGREDIENTS:

6 cups vegetable stock

8 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, crushed

2 cups Royal Italian Superfine Risotto

1/2-cup dry white wine

1 tablespoon saffron

2 tablespoon fresh snipped chives

1/2-cup Parmesan hard cheese shavings

DIRECTIONS:

1.   Heat stock in a 3 quart heavy saucepan and keep gently simmering.

2.   In a skillet heat 4 tablespoons butter, olive oil over medium-heat when sizzling.

3.   Add onion and garlic and sauté for 5 minutes.

4.   Add the rice using a wooden spoon, stir in the rice and coat with the buttery onions.

5.   Add the wine and simmer until almost evaporated.

6.   Stir in a ladleful of hot stock, stirring occasionally, until it has been absorbed into the rice.

7.   Continue adding hot stock a ladleful at a time, stirring occasionally, for about 20 minutes or until the rice is creamy.

8.   Meanwhile, stir in the saffron into 2 cups of stock and let seep a few minutes.

9.   Pour this saffron infused stock into the rice and continue cooking until stock is completely absorbed.

10.                At this point the rice should be tender, if not remaining stock.

11.                Stir in reaming 4 tablespoon butter, snapped chives.

12.                Top with cheese shavings.

ENJOY DAN:                                                 PLANT SEEDS & SING SONGS!!

CROCK POT OSSO BICO WITH RISOTTO ALLA MILLAESE ENJOY DAn:

CROCK POT OSSO BUCO WITH RISOTTO ALLA MILLANESE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon grape-seed oil

1 onion, sliced into wedges

3 carrots, sliced

4 celery stalks, sliced

6-garlic cloves, sliced

6 crimini mushrooms, quartered

3 pounds beef shanks

1-1/2-tablespoon s Herbs d’ Provence

Sea salt & Seasoned Pepper Medley to taste

1 cup beef broth

1 beef bouillon cube

1 (8 Oz) can tomato puree

2 tablespoon tomato paste

1 cup dry red wine

2 tablespoon flour

DIRECTIONS:

1.   Coat crock pot with Pam.

2.   place salt, pepper, and next 5 ingredients in the crock pot

3.   Add oil to the skillet over medium-high heat when sizzling.

4.   Add seasoned beef shanks and brown on all sides.

5.   Add meat and veggies to the crock pot.

6.   Cover and cook on low for 7-8 hours.

7.   Transfer crock pot ingredients to a serving platter, cover with foil.

8.   Turn crock pot to high; mix flour with water until smooth.

9.   Pour into liquid into crock pot to create a sauce; cook for 20 minutes.

10.                Pour the sauce over the shanks.

RISOTTO ALLA MILANESE (PARMESAN AND SAFFRON)

1 onion finely chopped and dry white wine

1/2-cup EACH butter

2 cups Royal Italian Superfine Risotto

6 cups chicken broth

1 teaspoon saffron

1 cup finely grated Parmesan cheese   S. &. P. to taste

DIRECTIONS:

1.   In a skillet add 2 tablespoon butter and when sizzling.

2.   Add onion and sauté for 5 minutes; stir in rice and cook 3 minutes.

3.   Add wine, 2 cups broth, saffron, bring to a boil; reduce heat and keep at a steady simmer.

4.   Cook until most the liquid is absorbed, add another cup repeat process, stirring adding broth until rice is al dente.

5.   Stir in cheese, take off heat and add remaining butter, season with S&P

ENJOY DAN:                                      SING SONGS & PLANT SEEDS!!

BENGALI STYLE DAAL AND CHICKPEA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

BENGALI STYLE DAAL AND CHICKPEA SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1 stick of butter

6 onion, chopped

5 celery ribs, chopped

5 teaspoons ground cinnamon

3 teaspoon turmeric

2 teaspoon EACH ground ginger, pepper sauce sea salt & Seasoned Pepper Medley

2 (28 Oz) cans diced tomatoes

2 cups red lentils

2 (14.5 Oz) cans chickpeas

22 cup vegetable broth

3 cups orzo

3/4-cup all-purpose flour

2 cups parsley

1-1/2cups lemon juice

DIRECTIONS:

1.   In a stockpot melt butter over medium-heat when sizzling.

2.   Add onion, celery and sauté for 7-10 minutes, stirring occasionally.

3.   Add cinnamon, turmeric, salt a& pepper, ginger, hot sauce and saffron.

4.   Cook stirring for about 3-4 minutes.

5.   Add tomatoes, lentils, chickpeas and broth.

6.   Bring to a boil, reduce heat, cover and simmer for 1 hour.

ENJOY DAN:                                                  PLANT SEEDS & SING SONGS!!

BENGALI STYLE DAAL AND SAFFRON RICE ENJOY DAN:

BENGALI STYLE DAAL AND SAFFRON RICE FOR SLOW FOOD POTLUCK

                                                                                                By CHEF DAN:

Serves 8-10

INGREDIENTS:

2 onions, chopped

1 thumb-size fresh ginger, chopped

3 garlic cloves, chopped

1 tablespoon grape-seed oil

2 cups red lentils

8 cups water

1 (10 Oz) can RO*TEL diced tomatoes & green chilies

1-1/2-teaspoons EACH turmeric, and Tandoori Masala

1 teaspoon EACH mustard seeds, cumin seeds, fenugreek seeds, and fennel seeds.

Sea salt and Seasoned Pepper Medley to taste

3 cups jasmine rice

6 cups of water

2 pinches of saffron 1 teaspoon EACH olive oil and hot water.

DIRECTIONS:

1.   In a dry skillet over medium-heat add seeds and when they start to pop take off heat and let cool.

2.   When cool grind in a spice grinder.

3.   Cook rice according to package directions.

4.   When rice is done, combine saffron, olive oil and hot water in a bowl and let sit 2 minutes.

5.   Pour saffron mixture over rice and fluff.

6.   In a skillet add 1 tablespoon grape-seed oil and when sizzling.

7.   Add onion, garlic, ginger and sauté 3 minutes.

8.   Add lentils, water, tomatoes, salt and turmeric.

9.   Reduce heat cover and simmer for 12-15 minutes or until lentils are soft.

10.                Remove from heat, and stir in Seasoned Pepper.

11.                Stir ground spices into the Daal.

12.                Blend Daal with an immersion blender and serve with rice.

ENJOY DAN:                                               SING SONGS AND PLANT SEEDS!!