The Return of The Wolf

After several weeks without cooking, The Wolf was happy to return to the kitchen.  We decided on a menu that was easy, quick, and new.  Staying within our budget, we were happy with our choice to make: spinach, bacon, and roasted mushroom salad, linguine with clams and mussels, and basil pesto bread.


Guests eating: 10
Total cost: $47

Spinach Salad with Bacon and Roasted Mushrooms- recipe by Rick Bayless

Serves 8

8 ounces bacon, cut into ¼ inch pieces

4 cups oyster mushrooms

1 large red onion

3 tablespoons olive oil

juice of one lime

½ teaspoon dried oregano

½ teaspoon salt

8 cups spinach

Preheat oven to 425 degrees.  Spread bacon onto baking pan.  Scatter mushrooms and onion over bacon.  Roast until the bacon is crispy, 15 to 20 minutes, stirring halfway through.

                                                         Before going in the oven

 

In a small microwaveable bowl, combine olive oil, lime juice, oregano, salt, and 2 tablespoons water.  Microwave high for 30 seconds.

Place spinach in a large salad bowl.  Spring mixture over spinach.  Dress, toss, enjoy.

*Note: we lined our baking pan with wax paper.  This is not recommended as some of the food almost stuck to the wax.  

 

Linguine with Clams and Mussels

Serves 4-6

1 pound linguine

2 tablespoons unsalted butter, at room temp

¼ cup chopped fresh flat-leaf parsley

salt and pepper to taste

3 tablespoons olive oil

2 large shallots, sliced

3 cloves garlic, minced

1 cup white wine (Pinot Grigio recommended)

1 cup vegetable broth

½ teaspoon red pepper flakes

12 littleneck clams, cleaned

12 mussels, cleaned

      Mussels waiting to be cooked (The Sun had a small emotional breakdown with this one)

 

Pasta: Bring a large pot of water to a boil.  Add the past and cook for time indicated on the directions, stirring occasionally.  Drain and return to pot.  Add butter and parsley and toss. 

Sauce: In a large saucepan, heat oil over medium heat.  Add shallots, salt, and pepper, to taste.  Stir frequently until soft, about 3 minutes.  Add garlic and cook until aromatic.  Add the wine and simmer until liquid has reduced by half.  Stir in the broth, red pepper flakes, clams, and mussels.  Season with salt and pepper to taste.  Bring the mixture to a simmer.  Cover the pan and cook until all the shellfish are opened, about 5 minutes.  Discard any open ones. 

Using tongs, remove the shellfish from the pan and set aside.  Pour the cooking liquid over the pasta and toss.  Remove the shellfish from their shells and toss into the pasta.  Serve.  

*Note: because of our budget, we could not afford fresh clams.  We used canned clams and added them in with the cooked mussels at the end.  While we are sure that fresh clams would have been better, we worked with what we had.

Basil Pesto Bread

1 baguette

2 cups packed fresh basil leaves

2 clove garlic

2/3 cup olive oil

salt and pepper to taste

½ cup Parmesan cheese

Combine all ingredients except the bread in a food processor.  Adjust seasoning to taste.  Meanwhile, toast bread.  Spread basil over warm bread.  Eat.  

 The Sun was much less diligent than normal as she was too busy sitting outside enjoying the weather to cook very much or take many pictures.  So guests are missing, as is the final presentation. But alas...

                                                     Michael Nep wore these...

                                            The Hunter wanting to be left alone with Facebook

                                                             Matt and The Witch

                                                                 The Sun and Chrissy

                                                                    Hello??

                                                       The Hunter attacking Bo, late night

                                                                     Goodnight!