Whoever invented the phrase "easy as apple pie" was seriously misguided.
I'm someone who has enough of an ego to start a food blog so either I think I'm capable of cooking, or my family has been lying to me. Yet, I will argue anyone in saying that baking an apple pie...it's not the easiest thing. It's a lot of work. It's a phrase that shouldn't just be tossed around in my opinion. Baking a pie consists of several things. First, acquiring apples. You need like six cups of apples to make an apple pie. For us New Englanders store bought apples are a "no go" in the fall. It's a necessity to pick your own. So yah, I would say picking your own apples, takes some time. Second, peeling them! I admire the brave soles who can peel off the skins of apples without loosing 3/4 of the apple meat. Aka not me. Third, pie crusts. Not easy. Sure you can whip out your food processor, pulse together some dough. Spreading that dough is another story. Draping your spread out dough over your apples is a challenge. Some masochists attempt to do a lattice crust. Nobody has time for that. I thought of a few new sayings to replace, "it's easy as apple pie."
1. "It's easy as making a hot pocket"
2. It's easy as reading The Cat in the Hat
3. It's easy as peeling a banana
I think these are much more conducive to demonstrating a specific ease.
Well this simple recipe for mussels is essentially as easy as making a Celeste Pizza for One. Do those things still exist? Man were they good. This recipe is featuring one of my good friend's latest endeavors which is One Hope Wine. One Hope is an awesome company that makes an impact. That's right, One Hope donates 50% of their profits to charity. For this recipe, I used a New Zealand Sauvignon Blanc that directly supports Reforestation and tree planting! This recipe uses just a few ingredients to create a delicious flavorful broth for your mussels. To make a full dinner out of it, pour the delicious broth over a pasta of your choice. Check out my friend Katie's FB page for a live stream of this recipe.
Ingredients:
Heat olive oil in a large stock pot over medium high heat. Add in the chorizo and cook until fully browned, breaking up the pieces with a wooden spoon. Push chorizo to the sides of the pan and add in the garlic and shallots. Cook for roughly 30 - 60 seconds until the shallots become translucent. Pout in the white wine and bring sauce to a boil. Add in the mussels and cover the pot with a lid. Shake the pot and let the mussels boil for one minute. Stir the mussels and recover the pot to cook for another two minutes. Mussels will be fully cooked when they are all opened. Stir in parsley, red pepper flakes, and salt and pepper. Continue cooking until all mussels have fully opened. Server over pasta or with crusty bread. Enjoy
1. "It's easy as making a hot pocket"
2. It's easy as reading The Cat in the Hat
3. It's easy as peeling a banana
I think these are much more conducive to demonstrating a specific ease.
Well this simple recipe for mussels is essentially as easy as making a Celeste Pizza for One. Do those things still exist? Man were they good. This recipe is featuring one of my good friend's latest endeavors which is One Hope Wine. One Hope is an awesome company that makes an impact. That's right, One Hope donates 50% of their profits to charity. For this recipe, I used a New Zealand Sauvignon Blanc that directly supports Reforestation and tree planting! This recipe uses just a few ingredients to create a delicious flavorful broth for your mussels. To make a full dinner out of it, pour the delicious broth over a pasta of your choice. Check out my friend Katie's FB page for a live stream of this recipe.
Ingredients:
- 1 pound ground chorizo
- 3 cloves garlic minced
- 1 shallot diced
- 2 pounds mussels, cleaned and debearded
- 2 cups dry white wine
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 tsp fresh parsley
Heat olive oil in a large stock pot over medium high heat. Add in the chorizo and cook until fully browned, breaking up the pieces with a wooden spoon. Push chorizo to the sides of the pan and add in the garlic and shallots. Cook for roughly 30 - 60 seconds until the shallots become translucent. Pout in the white wine and bring sauce to a boil. Add in the mussels and cover the pot with a lid. Shake the pot and let the mussels boil for one minute. Stir the mussels and recover the pot to cook for another two minutes. Mussels will be fully cooked when they are all opened. Stir in parsley, red pepper flakes, and salt and pepper. Continue cooking until all mussels have fully opened. Server over pasta or with crusty bread. Enjoy
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