Steamed Mussels with Parmesan Croutons

Paul is famous for not liking seafood and tomatoes. Fishy things scare him. However, because these mussels are steamed with his favorite beer, Hoegaarden, and full of delicious flavors, he actually admitted to liking these. This is a fairly quick meal (except for all the chopping), and definitely feeds a crowd. Get 2 pounds of mussels for 2 people.  Once again, original recipe from Bon Appetit.

4 5x3x1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
1/3 cup grated Parmesan cheese
2 Tbs olive oil
3/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chervil (optional)
2/3 cup crème fraîche
3 Tbs Dijon mustard
1 Tbs whole grain brown mustard or whole grain Dijon mustard
3 Tbs butter
4 large garlic cloves, minced
2 Tbs chopped fresh thyme
5 lb mussels, scrubbed, debearded
3 cups diced seeded tomatoes (about 4 large)
1 cup chopped green onions (about 4)
1 12-ounce bottle Belgian white beer (such as Hoegaarden)

• Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
• Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
• Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
• Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.

Beer Bread

Generally, making bread is a concept that frightens me slightly.  I can do quick breads with little anxiety, but a real, add-the-yeast-knead-the-dough bread seems difficult.  Thus, imagine my delight when at a church picnic last summer, one of our friends introduced us to beer bread.  It's stupid easy, but lighter and more bread-like than most quick breads (which to me are more muffin-like).  Regardless, these are still more of a breakfast bread than a sandwich bread (though, I imagine it depends on the beer, too).

As a bonus, it's easy to change up the flavors by using a different beer.  Boom - instant seasonal bread.  Our friend makes hers with Miller Light, but because we're beer snobs, I rejected that option.  In the fall, I made ours with Dogfish Head's Punkin Ale (delicious, nutmeggy tones), and in the winter, I used New Holland's The Poet Oatmeal Stout (a rich, hearty flavor).  I'm about to see what Bell's Oberon will do, and will keep you posted.

3 cups self-rising flour, sifted
1/2 cup sugar
12 ounces beer (your choice)

Preheat the oven to 375 degrees.  Butter a loaf pan and set aside. 

In a large bowl, combine the flour, sugar, and beer, and mix well (don't over do it, though).  Pour into the loaf pan and bake for one hour, or until tester comes out clean.  Cool and enjoy.

Beer- and Onion-Braised Chicken Carbonnade

According to Bon Appetit, a carbonnade is technically a Belgian beef stew, but this recipe uses chicken; I think I prefer all the flavors this way. The original recipe was cloyingly sweet, so we've made a fair number of modifications to make it suit our tastes. This is an excellent weeknight recipe as it is reasonably quick.

Serve over egg noodles (one of my favorites!).

2 Tbs unsalted butter
4 large chicken thighs with skin and bones
1/4 tsp ground allspice
1 lb onions, thinly sliced
1 1/2 tsp (packed) dark brown sugar
4 small bay leaves
4 tsp Dijon mustard
1 cup dark beer (we use Guinness. Don't use something too malty.)
1/2 cup beef broth
2 tsp red wine vinegar
Fresh ground pepper to taste

Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.

Add onions and 1 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1/2 tsp brown sugar. Add chicken, skin side down, then beer, broth, and vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper.