Easy and Elegant- Really! Parmesan Frico

Have extra Parmesan cheese to use and want to make a very classy addition to a salad or soup? Make Parmesan frico! This turns cups of grated cheese into dainty, lacy crisps.

It's as easy as 1,2,3.

1. Grate your cheese (about 1 cup for 4 fricos)
2. Arrange cheese in 1/4 cup circles on a NONSTICK baking pan (or use parchment paper)
3. Pop in a 375 degree oven for 10-12 minutes until golden brown

These will be a bit bendable when they come out warm, so you can shape the frico into cylinders or cones if you are very fabulous and a master chef. Or you can do what I did and thrown them on a Cesare salad.

Either way, you look like the hostess with the mostest and your guests will be impressed and your culinary prowess.

Mussels in an Herbed White Wine Sauce - Restaurant Worthy!

I co-hosted a dinner party a while back for our closest friends- most of us who have been together since college! We decided to make it super classy-- simple, decadent dishes and a wine pairing with each course. I was tasked with the appetizers and side dishes (he did the hard work - stuffed crown roast!). We wanted to push the envelope bit for our friends who much prefer mini hot dogs over escargot. :) I decided to make classic mussels in an herbed white wine sauce.

It turned out to be the best idea! I'm not kidding, this is better than dishes I've had in restaurants. Having never worked with mussels before, I did hours of research into cleaning, preparation and recipes and came up with the below recipe- an Elaine original! I hope you enjoy; this really is a fun, cheap and delicious alternative to standard dinner party fare.Even those initially wary loved it. Experiment!

 Ingredients

6 pounds fresh mussels (I used Prince Edward Island [P.E.I.] Mussels), scrubbed and beards removed
4 T olive oil
4 T butter (go ahead, use the whole stick if you want.)
8 shallots, finely chopped
8 garlic cloves, minced
32 oz. chicken stock
2 cups dry white wine
2 cups heavy cream 
8 T fresh herbs (I used an herb paste, but would recommend basil, parsley, thyme, maybe even a but of oregano or rosemary)
Good quality crusty bread, warmed right before serving
 
Directions  

Scrub and debeard (remove a thin hairlike strand) mussels. Throw away any that are opened. If mussels are slightly opened, tap on their shell. Good mussels should close; toss those that stay open. 

Preheat a very large pot (fair disclosure, I underestimated how large a pot I would need!) over high heat. Once pot is heated, add the butter and olive oil. Warm until butter melts.

Into the melted butter, add the shallots, with a pinch of salt and pepper. Stir until shallots are softened, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute or just slightly longer.


Add wine, chicken stock and the mussels into the pot. Cover with a lid and steam until all mussels open, about 12 minutes. Discard any mussels that do not open. 

Remove the mussels with a slotted spoon and place into a large serving bowl. (Remember to set an extra bowl on the table for the shells.) To the remaining liquid, add the cream and herbs (or herb paste) and adjust seasonings with salt and pepper. Once you have a great-tasting broth, pour over the mussels in the bow.

Serve with warm, crusty bread and soak in the complements.

Any Season Angletti

It's pretty well known that I hate baking. I mean hate it. I don't like being exact with my measurements (if you ever saw me cook, you know that already) and I just don't have the patience for it. But, each Christmas, I make a few new cookie recipes, searching for my one "best" recipe I'll contribute year after year.

Last Christmas, I finally made this Angletti recipe I found in Real Simple a few years ago. It's really is simple (hah), delicious and pretty! The cookies are soft and not overly sweet-- perfect for a sweet treat with tea or evening coffee, but won't give you a cavity like more traditional holiday cookies. I plan to experiment adding orange or lemon zest to these to play with flavors.

Why am I posting about these in May? Because since the finishing touch is a few shakes of sprinkles, you can play with the colors and make them year round! These are great for Easter, Mother's Day or just to brighten someone's day. Have fun!  

Ingredients

• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• Glaze:
• 2 cups confectioners’ sugar
• 2 Tbsp  pure vanilla extract
• Warm water (to thing the glaze, if needed) 
• 6 tablespoons multicolor nonpareil sprinkles, for decoration 
• Note: you can add food coloring to the glaze if you like as well

Directions

1. Heat oven to 375° F.
2. In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).
3. With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.
4. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary. You want a thicker consistency, sort of like white school glue). Add the food coloring here if you are using.
5. Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. (I take each cookie and roll it around the icing. It doens't need to be perfect. The glaze will reset itself and harden to a beauitful, smooth finish.) 
6. When cookies are still wet with glaze, sprinkle with non-pareils, if using. (I take a bowl of them and sprinkle them over the cookies with my fingertips. It's messy, but it gets the job done.
7. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days. 
8. Enjoy! Impress your guests! Look like the hostess with the mostest!