Hot and Sour Soup | Ghostbusters

I'm sneaking in last minute with a recipe inspired by this month's Food 'n Flix pick, the 2016 reboot of Ghostbusters! Okay, so I'm just gonna go ahead and put this out there...even though I feel like it's probably the unpopular opinion—I like the new Ghostbusters better than the original. I know there are some out there screaming sacrilege, especially since I grew up with the 1984 version, but the truth is, while I always liked it well enough, it never really clicked. I mean, I rollerskated to Ray Parker Jr.'s theme song like it was nobody's business, but the movie never really clicked (seemed like it was aimed more towards guys to me).

Mixed Seafood Fried Rice

In case you hadn't noticed—maybe you haven't been here in a while or maybe this is your first time visiting—I'm craving fish and seafood hard lately. I can't seem to get enough of it. While I am happy to eat it absolutely any time of the year, there's something about the Lenten season that brings it to the forefront. I'm sure it's the fact that I watch too much tv, and all the fast food places are advertising their fish sandwiches at every commercial break (because I'm not Catholic). Whatever the reason, I'm taking full advantage of it and working daily to satisfy that craving.

The other day at the market, I was passing a little freezer case, one of the kinds that's open like a table, not shelves enclosed by doors. There amongst the packages of frozen mussels, clams, and lobster tails, there were a few packages of a cooked seafood mix that were labeled as "paella mix". It included individually quick frozen octopus, squid, mussels, shrimp, and surimi (aka fake fake crab legs or pollock). This triggered a memory of seeing Nigella use a bag of frozen seafood to make a speedy seafood supper once upon a time. I remember wanting to make that; into my cart it went. Okay, into my cart went 2 packages, because if you're gonna do it, you might as well do it right.

One package is still hanging out in the freezer awaiting it's seafood supper fate a la Nigella Lawson. The other package made its way into a big batch of fried rice. Does that sound strange?

Whiskey Mussels en Papillote for Two

Is it just me, or do the places that you visit become a part of you? Since St. Paddy's Day is almost here, let's use Ireland as an example.

I have always looked forward to St. Patrick's Day, but in the way that a non-Irish American girl with an appreciation for food and culture does. More years than not, I've made Corned Beef and Cabbage. If I get a good enough head start, I'll even cure my own brisket so that we have homemade corned beef. I've been known to eat Reubens all week long, just to get in the spirit.

Beef and Guinness Stew? Oh yes. Champ? You bet. Bangers and Mash? Of course! Don't forget the Soda Bread, Brown Bread, and the Cabbage and Bacon Soup. But then it happened. In 2012, I hopped onto an airplane for the very first time in my life, and 8-1/2 hours later, I landed in Dublin.

Caldo de Mariscos (Mexican Seafood Soup)

A few weeks ago, I was given the chance to try all five varieties of South Africa's number one cooking sauce, Veri Peri.  Veri Peri is made wtih African Bird's Eye Chiles and is gluten free, dairy free and low carb.   A staple for a long time in many homes across South Africa, it can be used as a marinade, ingredient, or condiment.  It comes in five varieties that include Mild, Garlic, Lemon Herb, Hot, and Veri Hot.  So.  We love our hot sauces in this house be it on eggs, popcorn, chicken, or soup...so my I made it my mission to actually incorporate it into a recipe (as well as using it as a condiment).

Mussels with White Wine and Fennel inspired by Lunch in Paris by Elizabeth Bard for Cook the Books

A love story set in Paris that is NOT over-romanticised. But IS utterly romantic. That is what Lunch in Paris: A Love Story with Recipes by Elizabeth Bard is to me. The trials and tribulations of a courtship, a marriage, and the relationships that form during this time from across seas and language barriers and cultural differences are honest. Their union is almost unlikely...an American woman who (of course) who believes that anything is possible and a Frenchman who automatically respects his station...his "place"... in life learn to embrace each others cultures and come up with a life that fits them. But not without fear and tears and frustration.

The scenes at the French markets entranced me. I could close my eyes (okay, not actually close my eyes...I was reading, duh) and hear the coo of the French farmer selling his speckled apricots to the Americana. I could see the impatience of the perennially thin, polished, experienced French women...I could see it in their eyes as they wait for Elizabeth to take her time fumbling through the correct terms in a language that was not (initially) her own. I could feel the sense of wonder...and I wanted to be stuck, twirling in the midst of it...soaking it all in.

The food scenes and the recipes woven into every chapter...every tale...are probably my favorite parts of the book. And guess what? They're as integral to Bard's story as any of her difficult trials. From the comfort meals of her childhood...super-sized Jewish American feasts...always having plenty of food for leftovers to the "French way" of eating...and the real reason that French women don't get fat. I love that food is not an afterthought, but a normal part of everyday life for Elizabeth, Gwendal, and her new extended family. I'm pretty sure food is one of the reasons she fits into the French scene so well. While I was on the verge of making "Better than French" Onion Soup and the Lemon Sorbet with Vodka, I decided that I really, really wanted to make some mussels...I was inspired by the vacation on the island of Bell-Ile, off the coast of Brittany...and American body image vs. French body image. Plus, my own husband has been passively reminding me that he's been wanting mussels for more than a year (far more) now. What better time than while reading about another cross-culture marriage? He was full and smiling when nothing remained in front of him but a pile of shells. And so was I.

Mussels with White Wine and Fennel

Moules Mariniéres

adapted from Lunch in Paris

serves 2

-----

2 lb. mussels, debearded (discard any open or broken shells)

2 Tbs. butter

2 Tbs. olive oil

½ lg. red onion, diced

1 small fennel bulb, finely diced

5 cloves garlic, sliced paper thin

1 ripe tomato,diced

1 c. white wine

freshly ground black pepper

fennel fronds

big loaf of French bread, for sopping up the juices

In a large, wide, heavy skillet or frying pan (with a cover), melt the butter with the oil.  Sauté onion, garlic, & fennel until soft, ~5-10 minutes.  Add tomato and cook for another couple of minutes.  Add wine and mussels, then stir to coat.  Put the lid on your pan and steam for up to 10 minutes over medium-low heat (you may want to start checking your mussels after 3 or 4 minutes...different varieties may cook faster).    When all of the mussels are open, they are ready.  Discard any that do not open.  Grate some pepper over the whole dish and run your knife through the fennel fronds a few times, then add them to the pot.  Toss everything together, then divide amongst bowls and serve.  Use the bread for sopping up the wine-tinged, sea-scented juices.  Wash down with a bottle of wine.

This month's Cook the Books selection, Lunch in Paris by Elizabeth Bard was chosen by one of our three CTB hosts, Johanna of Food Junkie not Junk Food.

I am sharing this post with: