We think our ancestors had limited ingredients and dishes but surprisingly they didn't. Theirs were a variety of different wheat prototypes that gave them better nutrition than all those foraged nuts and berries.Now these ancient grains are making their way into our modern dishes, boosting their flavor and nutritional value.
Melissa Clark wrote about a wide range of these grains in yesterday's New York Times Food section.Her Good Appetite column described the array of them as well as including recipes. There is also a helpful guide included to decipher what they are. South American grain quinoa is the moat popular and most often eaten.However there is also einkorn which is the oldest grain, cultivated a whopping 120,000 years ago.It is tiny and ricelike with a nice nutty taste. Emmer is the direct ancestor of Durham wheat.They;re sort of like spelt but with a richer, earthier flavor.Use it when making homemade pasta. For soups try freekah, which immature green wheat kernals that have been smoked. which gives them a marked flavor. Of course there is barley, long a standard in soups and wheat berries. These are whole kernals with the bran intact which gives it anything from mineral and earthy taste to a mild and starchy one.
Ancient grains are exciting. There are so many different recipes that are easy to make. Ms. Clark includes some along with some suggestions . There is a whole grain granola , rich with kamut, a golden wheat like grain that has other good ingredients like dark honey,olive oil and pepitas or pumpkin seeds. This recipe can be varied subbing in rolled oats and spelt along with rye for the kamut. a tasty main dish is spelt and lamb meatballs.Spelt is a large pale colored wheat ancestor, stsrchy with a gentle flavor of both nuts and herbs. It goes well in meatballs, especially with a meat that's been around since Biblical times lamb. However you can also try it as an alternative to polenta or pilaf if you're serving kabobs. Ms. Clark also includes a grains and beans recipe.It's a mélange of the ancients , blending barley, wheat , emmer, einkorn along with rye, spelt and wheat berries cooked in chicken stock. Kidney beans and bacon are then added along with vegetables such as onions and green peppers. It's a good stew to make on a chilly Spring evening.
Everything old is new again given time and distance. This also applies to the ancient grains our ancestors ate. Discover them and their rich , nutty flavors. They're delicious and versatile.,
Thursday, March 19, 2015
Wednesday, March 18, 2015
Spring Harvests Are Coming
In two days it will be Spring and with it comes not only new life but also a new crop of veggies. It's a time for home chefs and foodies to rejoice. A new harvest means new dishes made with a variety of different vegetables.
Famed New York Times food writer Mark Bittman, wrote about them in today's issue of The New York Times Food section.. He is lucky to live in Berkeley, California where the weather is much warmer than the rest of the US. spring has sprung there and with it a plethora of greens,Already they have green peas and asparagus along with more exotic ones such as red carrots. Chickpeas and that Spring classic asparagus are also out in full force on the West Coast The last is just starting to be seen here on the still frosty East Coast.It's also a times for herbs to appear as well and fresh chervil is being grown and sold . Citrus trees are also blooming out west and Mr Bittman boasts about having his Meyer lemon tree in full bloom with it being heavy with fruit. These lemons also come in handy when creating Spring dishes., thanks to their distinctive flavor.
Mr. Bittman also includes some recipe for the new harvest. He gives us one of his favorites, deep fried Spring onions.It's originally from the famed Chez Panisse and it a take on tempura.It would just be a fun dish to make for a crowd and it can also be tried with asparagus too.He has a recipe for the last in the form of a frittata. Parsley and chervil are also added to color and flavor.Although one of the best recipes for asparagus is simply boiling the stalks for ten minutes and then serving then with melted butter and a good sprinkle of fresh Parmesan. Since peas are also going to be in full force soon, there is a recipe for oil and water boiled English peas with tasty grilled Little Gems lettuce, a sweeter tasting head , that's solely from the San Francisco area.(although some supermarkets here do have it.}Mint and garlic are also added for flavor as well.
In two days we'll be heading into Spring.It'll be bursting with fresh harvests and fresh flavors. It's a time to rejoice and try these harvests with new and exciting recipes.
Famed New York Times food writer Mark Bittman, wrote about them in today's issue of The New York Times Food section.. He is lucky to live in Berkeley, California where the weather is much warmer than the rest of the US. spring has sprung there and with it a plethora of greens,Already they have green peas and asparagus along with more exotic ones such as red carrots. Chickpeas and that Spring classic asparagus are also out in full force on the West Coast The last is just starting to be seen here on the still frosty East Coast.It's also a times for herbs to appear as well and fresh chervil is being grown and sold . Citrus trees are also blooming out west and Mr Bittman boasts about having his Meyer lemon tree in full bloom with it being heavy with fruit. These lemons also come in handy when creating Spring dishes., thanks to their distinctive flavor.
Mr. Bittman also includes some recipe for the new harvest. He gives us one of his favorites, deep fried Spring onions.It's originally from the famed Chez Panisse and it a take on tempura.It would just be a fun dish to make for a crowd and it can also be tried with asparagus too.He has a recipe for the last in the form of a frittata. Parsley and chervil are also added to color and flavor.Although one of the best recipes for asparagus is simply boiling the stalks for ten minutes and then serving then with melted butter and a good sprinkle of fresh Parmesan. Since peas are also going to be in full force soon, there is a recipe for oil and water boiled English peas with tasty grilled Little Gems lettuce, a sweeter tasting head , that's solely from the San Francisco area.(although some supermarkets here do have it.}Mint and garlic are also added for flavor as well.
In two days we'll be heading into Spring.It'll be bursting with fresh harvests and fresh flavors. It's a time to rejoice and try these harvests with new and exciting recipes.
Tuesday, March 17, 2015
A Healthy Saint's Paddy's Day
Today is St. Patrick's Day , a day dedicated to eating Irish food and drinking endless gallons of green beer.some may think it unhealthy however some Gaelic dishes are actually good for you . The Irish have always been big defenders of farm to table and locavore dining long before it became friendly.
One of the hallmarks of Irish cuisine is that it is fresh.Butter and cream come from nearby creameries throughout the island. There is fresh free range beef and lamb that are free of hormones and antibiotics.Yes there is the potato but there is also cabbage a true superfood.It is great for lowering cholesterol thanks in part to fiber. This binds with bile acids which are then easily excreted. This lowers cholesterol.Cabbage does have to be steamed, though and not boiled for this to happen. It also has phyto chemicals that help in preventing colon , prostrate and bladder cancers. You can also have red cabbage too or Savoy and these are rich in antioxidants,Red cabbage is an excellent source of Vitamins K and C and should be eaten on a regular basis.Corned beef, surprisingly has some health benefits too..As with any red meat it's an excellent source of protein as well as B vitamins, zinc and thiamin. Remember it is also high in fat so just one serving will do.
Potatoes are another dish well associated with the Emerald Isle, although originally from South America.Everyone thinks they're bad for you but that's because they're either deep fried or served with tons of butter and sour cream.However they are beneficial in preserving brain and nerve tissue.The skins contain quercitin which stops inflammation such as arthritis. Spuds are also good for bone,and heart health as well as lowering blood pressure.They can be cooked with another superfood kale to create a Gaelic classic , colcannon.This is made with milk and cream along with butter but you can sub in skim milk for whole.Seaweed is also a part of the Irish diet. In fact it was eaten during the Great Famine of 1850 when the potato crop died out.This was dulse , and carrageen moss which are now considered super foods. Dulse is an excellent natural sauce of iodine along with being high in iron, and potassium. Carrageen moss is excellent for skin and hair along with for reduce respiratory problems. It is rich in Vitaimns A,E, F and K, along with be saturated with calcium, potassium and sulphur. Eat it to combat eczema problems and bouts with psoriasis.
Irish foods are healthy and good for you. Celebrate Saint Patrick's day with a healthy dose of corned beef and cabbage. Throw in some spuds , dulse and carrogeen moss to round it out. And, yes you can end it with a big mug of green beer!
One of the hallmarks of Irish cuisine is that it is fresh.Butter and cream come from nearby creameries throughout the island. There is fresh free range beef and lamb that are free of hormones and antibiotics.Yes there is the potato but there is also cabbage a true superfood.It is great for lowering cholesterol thanks in part to fiber. This binds with bile acids which are then easily excreted. This lowers cholesterol.Cabbage does have to be steamed, though and not boiled for this to happen. It also has phyto chemicals that help in preventing colon , prostrate and bladder cancers. You can also have red cabbage too or Savoy and these are rich in antioxidants,Red cabbage is an excellent source of Vitamins K and C and should be eaten on a regular basis.Corned beef, surprisingly has some health benefits too..As with any red meat it's an excellent source of protein as well as B vitamins, zinc and thiamin. Remember it is also high in fat so just one serving will do.
Potatoes are another dish well associated with the Emerald Isle, although originally from South America.Everyone thinks they're bad for you but that's because they're either deep fried or served with tons of butter and sour cream.However they are beneficial in preserving brain and nerve tissue.The skins contain quercitin which stops inflammation such as arthritis. Spuds are also good for bone,and heart health as well as lowering blood pressure.They can be cooked with another superfood kale to create a Gaelic classic , colcannon.This is made with milk and cream along with butter but you can sub in skim milk for whole.Seaweed is also a part of the Irish diet. In fact it was eaten during the Great Famine of 1850 when the potato crop died out.This was dulse , and carrageen moss which are now considered super foods. Dulse is an excellent natural sauce of iodine along with being high in iron, and potassium. Carrageen moss is excellent for skin and hair along with for reduce respiratory problems. It is rich in Vitaimns A,E, F and K, along with be saturated with calcium, potassium and sulphur. Eat it to combat eczema problems and bouts with psoriasis.
Irish foods are healthy and good for you. Celebrate Saint Patrick's day with a healthy dose of corned beef and cabbage. Throw in some spuds , dulse and carrogeen moss to round it out. And, yes you can end it with a big mug of green beer!
Monday, March 16, 2015
Easy Easy Rice Bowls
Everyone loves a hot meal but not the work that comes with it. That's when homemade rice bowls come in handy. Home chefs can customize them and make them however they want,It could be veggie centric or chock full of meat. It could be a base of all rice or mix of rice and grains. Anyway they're made, rice bowls are just delicious dinner or Sunday supper.
Your base can be any kind of rice or even orzo. White rice is the most versatile because it can go with every ingredient. You can go with a wild rice, especially if you make it with turkey or duck.You could also try it Rice a Roni style with broken pieces of spaghetti or angel hair mixed in with the rice. Another idea is orzo, This is actually pasta but can be subbed in for rice. Arborio style rice can also be used. This is a two step process however where the rice is first sautéed in butter first and then cooked in chicken broth. The result is creamier however than the regular white kind and not as sticky.If you're looking to create a sushi bowl ,then add a mix of vinegar, salt and sugar to the rice as a second step for an authentic dinner.For a healthier spin use brown rice.It's high in vitamins and minerals as well as being beneficial to lowering the glycemic index. A second healthier choice is tossing in some of the ancient grains like quinoa or amaranth with the rice. These are also chock full of benefits and lend a nutty taste.
As for what to put into your rice bowl, it could be comforting like chicken and gravy or wildly exotic like a curry or sticky rice. A very easy dish is plain or brown rice with a can of chicken a la king poured over it. However with this you wind up with chemicals and a lot of sodium. The best bet is to use unprocessed items. Rice bowls are also great for getting rid of left overs such as chicken or steak. along with leftover chili However fresh meats can also be cooked, with it or separately. Stir fried or steamed veggies are a healthy choice as well as a fun one. Add veggies you like or ones that you're een wanting to try. Onion, peppers and tomatoes together make an excellent ratatouille. Try a green bowl, of Brussels sprouts, pea pods and kale. An Oriental bowl could consist of shrimp, ginger and sushi rice wth a sprinkle of edamame and shredded nori seaweed.
Rice bowls are easy dinners that are both hot and satisfying. They can be customized and reinvented to suit a home chef's various tastes. make one tonight for a tasty meal that easy to whip up.
Your base can be any kind of rice or even orzo. White rice is the most versatile because it can go with every ingredient. You can go with a wild rice, especially if you make it with turkey or duck.You could also try it Rice a Roni style with broken pieces of spaghetti or angel hair mixed in with the rice. Another idea is orzo, This is actually pasta but can be subbed in for rice. Arborio style rice can also be used. This is a two step process however where the rice is first sautéed in butter first and then cooked in chicken broth. The result is creamier however than the regular white kind and not as sticky.If you're looking to create a sushi bowl ,then add a mix of vinegar, salt and sugar to the rice as a second step for an authentic dinner.For a healthier spin use brown rice.It's high in vitamins and minerals as well as being beneficial to lowering the glycemic index. A second healthier choice is tossing in some of the ancient grains like quinoa or amaranth with the rice. These are also chock full of benefits and lend a nutty taste.
As for what to put into your rice bowl, it could be comforting like chicken and gravy or wildly exotic like a curry or sticky rice. A very easy dish is plain or brown rice with a can of chicken a la king poured over it. However with this you wind up with chemicals and a lot of sodium. The best bet is to use unprocessed items. Rice bowls are also great for getting rid of left overs such as chicken or steak. along with leftover chili However fresh meats can also be cooked, with it or separately. Stir fried or steamed veggies are a healthy choice as well as a fun one. Add veggies you like or ones that you're een wanting to try. Onion, peppers and tomatoes together make an excellent ratatouille. Try a green bowl, of Brussels sprouts, pea pods and kale. An Oriental bowl could consist of shrimp, ginger and sushi rice wth a sprinkle of edamame and shredded nori seaweed.
Rice bowls are easy dinners that are both hot and satisfying. They can be customized and reinvented to suit a home chef's various tastes. make one tonight for a tasty meal that easy to whip up.
Saturday, March 14, 2015
The Peruvian Superfood Diet
Everyone thinks that the Mediterranean or Indian diet is the healthiest. They're not. A new contender has entered the ring and it brings a slew of good healthy natural ingredients. It's Peruvian influenced cuisine with some twists.It's not only good for you but good tasting.
It's the subject of a must have new cookbook entitled Whole Body Reboot (Health Communication Inc Publishers)written by Dr. Manuel Villacorta with Sandy Koszyk. Dr. Villacorta, who is from Lima,Peru incorporates native South American super foods with North American and European recipes. There is a diet involved, and it has helped with losing weight and boosting energy levels. The reboot plans works as follow, dieters must follow a multicolor chart that will help with detoxing. An orange day is devoted to eating all orange food, beta carotene rich smoothie.It has five days of smoothie drinking before going straight into the diet. The diet has all sorts of foods that health conscious foodies will love. There are quinoa pichuberry muffins and an spinach egg white omelet to start off the morning. For lunch or dinner there is a zesty kale and veggie salad, graced with chicken sausage. For a quick dinner cook up the Peruvian classic tacu tacu, a cook up of leftover beans and rice. Usually fried, this dish is revamped to be baked. This is made with Dr. Villacorta even incudes some relatively healthy desserts too., There is a yacon roasted pineapple a perfect topping for Greek yogurt. dieters can indulge in gluten free quinoa brownies or pineapple lucuma ice pop.
Some home chefs may have qualms about using the different super foods. Dr. Villacorta recommends. Don't. They are good for you along with being easily attainable .Many Latin American markets along with bigger supermarket chains sell them as well as Amazon.com. There are the more common ones like artichokes, sweet potatoes and avocados and the quintessential Peruvian ones like aji, a chile eaten since the Incan Empire and chochio, or Peruvian corn. One of the most popular, quinoa , is also used quite often in everyday American cooking..This is an ancient grain that's can be subbed in as a side dish instead of rice and pasta. Two other grains, kaniwa and kiwicha are also used in many of the recipes such as the Andean grain pilaf.There are also fruits such as the pichuberry,which has a tart flavor and the lucuma, a persimmon like drupe with a taste that's a mix of maple, caramel and pumpkin. For chocolate lovers Dr. Villacorte includes cacao nibs, in some of the recipes too and also has dessert recipes that call for dark chocolate.One home chefs start cooking with these Peruvian staples, they will never go back to their old ingredients. These are healthy, and tasty, and can put a different spin on everyday cooking.
Dr. Villacorte's book Whole Body Reboot is a must have cookbook.It contains a diet and super food rich recipes that can improve one's life . Buy it today. Your body will thank you for it
It's the subject of a must have new cookbook entitled Whole Body Reboot (Health Communication Inc Publishers)written by Dr. Manuel Villacorta with Sandy Koszyk. Dr. Villacorta, who is from Lima,Peru incorporates native South American super foods with North American and European recipes. There is a diet involved, and it has helped with losing weight and boosting energy levels. The reboot plans works as follow, dieters must follow a multicolor chart that will help with detoxing. An orange day is devoted to eating all orange food, beta carotene rich smoothie.It has five days of smoothie drinking before going straight into the diet. The diet has all sorts of foods that health conscious foodies will love. There are quinoa pichuberry muffins and an spinach egg white omelet to start off the morning. For lunch or dinner there is a zesty kale and veggie salad, graced with chicken sausage. For a quick dinner cook up the Peruvian classic tacu tacu, a cook up of leftover beans and rice. Usually fried, this dish is revamped to be baked. This is made with Dr. Villacorta even incudes some relatively healthy desserts too., There is a yacon roasted pineapple a perfect topping for Greek yogurt. dieters can indulge in gluten free quinoa brownies or pineapple lucuma ice pop.
Some home chefs may have qualms about using the different super foods. Dr. Villacorta recommends. Don't. They are good for you along with being easily attainable .Many Latin American markets along with bigger supermarket chains sell them as well as Amazon.com. There are the more common ones like artichokes, sweet potatoes and avocados and the quintessential Peruvian ones like aji, a chile eaten since the Incan Empire and chochio, or Peruvian corn. One of the most popular, quinoa , is also used quite often in everyday American cooking..This is an ancient grain that's can be subbed in as a side dish instead of rice and pasta. Two other grains, kaniwa and kiwicha are also used in many of the recipes such as the Andean grain pilaf.There are also fruits such as the pichuberry,which has a tart flavor and the lucuma, a persimmon like drupe with a taste that's a mix of maple, caramel and pumpkin. For chocolate lovers Dr. Villacorte includes cacao nibs, in some of the recipes too and also has dessert recipes that call for dark chocolate.One home chefs start cooking with these Peruvian staples, they will never go back to their old ingredients. These are healthy, and tasty, and can put a different spin on everyday cooking.
Dr. Villacorte's book Whole Body Reboot is a must have cookbook.It contains a diet and super food rich recipes that can improve one's life . Buy it today. Your body will thank you for it
Friday, March 13, 2015
The Pluses And Minuses Of Supplements
Everyone nowadays takes dietary supplements. It's a fact . Surprisingly we do need some extras despite our rich and varied diets, especially here in America. Yet what works and what doesn't.What's a come on, and what's the real deal? That's the problem every time we buy a bottle of something. guaranteed to improve our health.
Before you go out an buy the latest fad of supplement, analyze what you've been eating..Sometimes nutritional deficiencies can be solved by adding certain foods to your diet. Iron can be had through lean red meat along with spinach, lentils and beans. Vitamin C , as we all know comes ,from the usual suspects, of limes, lemons , grapefruits and oranges. Milk and sunshine give us Vitamin D but we usually need supplements. Another question to ask, what kind of vitamin works the best for me. Most doctors always suggest tablets which are effective however gelcaps are better .because they are absorbed quicker into both the bloodstream and stomach. As for those gummy bear vitamins for both adults and kids, take care. Some brands are lacking when it comes to the important vitamins like the Bs, D and K. Chewables are much better for just kids. They're not as effective for anyone over the age of twelve though and teens and their elders should stick to the regular versions.
Many of us have been suckered in by other supplements, namely those that promise to suppress the appetite and boost metabolism. These don't work . I've tried them , thinking I could lose a few pounds.(Foodie Pantry can do that to you).My appetite was not tamped down. I felt even more hungrier. Luckily my pocketbook dictated I buy the less costlier one (29.00) as opposed to the more expensive ($69.00) so I wasn;t completely soaked.. I don't recommend these and any other one with fantastic promises. There are herbal supplements that also aid in health and medical conditions. I take milk thistle for my gall bladder on a daily basis and it made some improvement.. Many take flaxseed for the antioxidant properties and it can be added to foods ,Some herbal supplements or botanicals as they're also known as do have side effects. These should be thoroughly researched before buying. They can have negative side effects and also negate any helpful prescriptions you're on. As for those supplements that promise you a quick weight loss - the best bet is sticking to a low fat diet.
In the end ,it's a matter of being supplement savvy. Figure out what you need and what works the best for you. Stay away from any false promises or the latest thing. Stick to those that will improve your life and fulfill your needs
Before you go out an buy the latest fad of supplement, analyze what you've been eating..Sometimes nutritional deficiencies can be solved by adding certain foods to your diet. Iron can be had through lean red meat along with spinach, lentils and beans. Vitamin C , as we all know comes ,from the usual suspects, of limes, lemons , grapefruits and oranges. Milk and sunshine give us Vitamin D but we usually need supplements. Another question to ask, what kind of vitamin works the best for me. Most doctors always suggest tablets which are effective however gelcaps are better .because they are absorbed quicker into both the bloodstream and stomach. As for those gummy bear vitamins for both adults and kids, take care. Some brands are lacking when it comes to the important vitamins like the Bs, D and K. Chewables are much better for just kids. They're not as effective for anyone over the age of twelve though and teens and their elders should stick to the regular versions.
Many of us have been suckered in by other supplements, namely those that promise to suppress the appetite and boost metabolism. These don't work . I've tried them , thinking I could lose a few pounds.(Foodie Pantry can do that to you).My appetite was not tamped down. I felt even more hungrier. Luckily my pocketbook dictated I buy the less costlier one (29.00) as opposed to the more expensive ($69.00) so I wasn;t completely soaked.. I don't recommend these and any other one with fantastic promises. There are herbal supplements that also aid in health and medical conditions. I take milk thistle for my gall bladder on a daily basis and it made some improvement.. Many take flaxseed for the antioxidant properties and it can be added to foods ,Some herbal supplements or botanicals as they're also known as do have side effects. These should be thoroughly researched before buying. They can have negative side effects and also negate any helpful prescriptions you're on. As for those supplements that promise you a quick weight loss - the best bet is sticking to a low fat diet.
In the end ,it's a matter of being supplement savvy. Figure out what you need and what works the best for you. Stay away from any false promises or the latest thing. Stick to those that will improve your life and fulfill your needs
Thursday, March 12, 2015
Mussels With A Gallic Twist
Mussels are always a mainstay in French cuisine. They've also been hard to come by this winter thanks to their habitats being iced over. The freezing temps are now over, the floes have melted . These briny gems can now be bought and made into classic dishes.
Sam Sifton not only wrote about them but made them in the Times classic recipe billibi. the recipe appeared in yesterday's New York Times Food section where it was first published in 1961.Craig Claiborne, the famed food editor, along with the known chef, Pierre Franey copied billi bi from a classic French recipe.Originally created by the famed eatery, Maxim's of Paris ( and named for the American tycoon William B, Leeds it could be named for either father or son, Both loved Paris and the soup. Their nickname Billy B or Billy Bye Bye gave this treat its' name) this is a rich, creamy soup.It has typical Gallic ingredients such as heavy cream, white wine and shallots A well beaten.egg yolk gives the soup an almost custardy feel. An added spike is a pinch of cayenne pepper to give it some heat. Mr. Sifton also recommends freshly ground white pepper too for bite.Home chefs will need about two pounds of mussels and a good sized soup pot .
Billibi is relatively easy to make.The mussels are first cooked with greens, a mix of onions, shallots, parsley and bay leaf.This is also when the wine and butter are added as well as the cayenne or white pepper. The heat will also force open the mussels allowing their broth to pour out. This mix is strained through a cheesecloth to create a base stock for the soup.The mussel meat is then reserved for later. The broth is then returned to the pot and the cream to it. Egg yolk is drizzled in. Mr Claiborne served it without the mussel meat and as an appetizer . Mr Sifton , however, recommends serving it as the main entrée poured over the morsels. Both recipes allow for a sprinkle of parsley on top of each serving. Billi bi can be served cold and it would be an interesting dinner for a hot summer evening . Either way, serve the soup with sliced toasted baguette for a true French flavor. Don't worry about leftovers; the soup is so delicious, there won't be any left.
Mussels are coming back with a vengeance. Try them in this classic French soup , billi bi . It's a delicious way to enjoy their rich brininess and tender meat.
Sam Sifton not only wrote about them but made them in the Times classic recipe billibi. the recipe appeared in yesterday's New York Times Food section where it was first published in 1961.Craig Claiborne, the famed food editor, along with the known chef, Pierre Franey copied billi bi from a classic French recipe.Originally created by the famed eatery, Maxim's of Paris ( and named for the American tycoon William B, Leeds it could be named for either father or son, Both loved Paris and the soup. Their nickname Billy B or Billy Bye Bye gave this treat its' name) this is a rich, creamy soup.It has typical Gallic ingredients such as heavy cream, white wine and shallots A well beaten.egg yolk gives the soup an almost custardy feel. An added spike is a pinch of cayenne pepper to give it some heat. Mr. Sifton also recommends freshly ground white pepper too for bite.Home chefs will need about two pounds of mussels and a good sized soup pot .
Billibi is relatively easy to make.The mussels are first cooked with greens, a mix of onions, shallots, parsley and bay leaf.This is also when the wine and butter are added as well as the cayenne or white pepper. The heat will also force open the mussels allowing their broth to pour out. This mix is strained through a cheesecloth to create a base stock for the soup.The mussel meat is then reserved for later. The broth is then returned to the pot and the cream to it. Egg yolk is drizzled in. Mr Claiborne served it without the mussel meat and as an appetizer . Mr Sifton , however, recommends serving it as the main entrée poured over the morsels. Both recipes allow for a sprinkle of parsley on top of each serving. Billi bi can be served cold and it would be an interesting dinner for a hot summer evening . Either way, serve the soup with sliced toasted baguette for a true French flavor. Don't worry about leftovers; the soup is so delicious, there won't be any left.
Mussels are coming back with a vengeance. Try them in this classic French soup , billi bi . It's a delicious way to enjoy their rich brininess and tender meat.
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