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May 04, 2014

Food Thread: Minimalist Edition [CBD]

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steak and butter.jpg

Are butter, cheese and steak really bad for you?

rdbrewer trumped me on this one (check the sidebar), but this is an important article about a very important study. Too many of the current nutritional mandates emerging from our benevolent dictators government are based on faulty science, or no science, but rather the political expediency of getting the first lady's face plastered all over the media.

And as much as a shot at the Obama administration is satisfying, this has been going on for decades, driven by the various food lobbies, the pet projects of unelected bureaucrats, and in many cases the environmentalists.

And let us not forget our beloved MBM, who pimp out the latest dietary craze in the Sunday inserts, their dead-tree publishing arms, the tedious 30 minute infomercials, and the occasional serious piece to complete the advertising synergy!


Yeah....you want one.

Pasta with Fresh Mussels and Bay Scallops

1 lb. Thin Spaghetti
2 lbs. Fresh Mussels
½ lb. Bay Scallops
1 Small Tomato (cored, seeded and finely diced), or 4 ounces of canned, chopped tomatoes
2 Small Onions (chopped)
1 Garlic Clove (finely minced)
3 tbls. Chopped Parsley
12 oz. White Wine
Olive Oil
Salt and Pepper to taste

•Sauté onions in a large heavy pot in two to three tablespoons of olive oil on low/medium heat until slightly caramelized (about 20 minutes).

•Set a large pot of salted water to boil for the spaghetti.

•Place mussels in a colander and rinse them in cold water, checking for opened or broken mussels; allow the mussels to drain.

•When onions are cooked, turn heat to high and add white wine and garlic. Reduce for a few minutes and add the mussels. Cover and cook for two to three minutes (that’s a rough estimate), until all of the mussels are open. Remove from heat.

•Heat a small sauce pan on medium/high heat for one minute. Add one to two tablespoons of olive oil and the tomatoes. Toss the tomatoes frequently for a few minutes, until they give up most of their liquid. Add the scallops and cook for two to three minutes, until the scallops are barely translucent. Don’t overcook them or they will have the consistency of an eraser. Add the parsley and cook for about 15 more seconds.

•Remove the mussels from their shells (use gloves; they will be hot), taking care not to discard any of the onions.

•Add the tomato and scallop mixture to the pot with the mussels.

•Cook the spaghetti until just al dente and drain, reserving some of the water.

•Add the spaghetti to the mussels and toss until the spaghetti is coated liberally; add some pasta water if necessary.

Serve immediately, topped with grated parmesan cheese.

digg this
posted by Open Blogger at 04:18 PM

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