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Mussels and Roasted Vegetables

January 7, 2012

It was a great meal day: breakfast, dessert, dinner, and chocolate. It had been a few weeks since we’d been home for the weekend, so we very much needed to take a trip to the market. We usually go to the Sunday morning market in Jackson Heights, which is easy to get to by bike or car, but we decided to make a trek into Union Square. The Union Square market has most of our favorite vendors from Jackson Heights as well as many others. The subway trip is well worth it when we have another excuse to go into the city. Today’s was excuse was a trip to momufuku milk bar. Jeremy got me a subscription to Lucky Peach magazine for my last birthday and it contained some intriguing recipes from the milk bar including a corn cookie. After the market we stopped by the milk bar and tried the cereal milk shake, corn cookie, and blueberry and cream cookie. They were all both delicious and intriguing.

Cereal Milk Shake.

Cookies.

We fought our way through the crowds at Union Square and managed to get a lot of exciting products including most of the ingredients for tonight’s dinner: mussels and roasted vegetables. For both dishes I used recipes from How to Cook Everything. The mussel recipe was very simple: olive oil, garlic, onions, parsley, and white wine. The most time consuming step was cleaning them- 2 pounds contains a lot of mussels and pulling the “beard” off each one takes some time. I’m glad I kept a close eye on the cooking because they were finished well before the estimated time. The final product was delicious.

Beautiful weather = packed market.

Cleaned mussels.

Finished mussels.

Earlier this week I saw this article in the New York Times about Tamar Adler’s cookbook. I was inspired by her video about roasting a lot of vegetables at once and then eating them throughout the week. Since it’s the middle of winter, the market didn’t have quite the variety of vegetables shown in the video, but we got a mixture of root vegetables and made a big batch. We ate about half tonight, and we’ll have half for another night. We included beets, carrots, parsnips, onions, garlic, and a variety of fingerling potatoes. I roasted them with a combination of olive oil and butter and used fresh thyme from the garden as well as salt and  pepper as seasoning.

Vegetables.

Chopped.

Roasted.

We finished off the meal with a bite of the new arabica coffee bar from Madecasse. We discovered this company last year and were thrilled with the quality of the product. We bought some bars to give to family members for the holidays and threw in a couple for ourselves as well. I’d highly recommend this variety, and the milk chocolate and sea salt and nibs bars are also amazing.

Yum.

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