Hello lovers (single or otherwise)!
Happy V-day weekend / lonely hearts club.
I lived in a bachelorette apartment for 2 years as I was gearing up into my cooking career. I always felt compassion for those living on their own who wanted to cook healthily, but were frustrated by the idea of cooking for one - all the dishes, leftovers, the food waste, what's the point!? etc.
I knew 'cooking for one' was the type of cooking I wanted to teach. So.. out came this video.
I wanted to share some fun facts about the video process as well as the recipe which has never before been written out (see below)!
- See how I'm getting blotchy red? I maybe only had half a glass of wine total. This was the day I realized I may have a crazy allergy to sulfites in wine. This led me down a long road of allergy testing to the self awareness I have today of my dietary restrictions! YAY!
- The music was licensed by Creative Commons and is by a Serbian jazz artist. I had no idea they were Serbian until I looked them up!
- We filmed it during the winter of 2012 - I had wanted it to be released for Valentine's of that year but since I couldn't get it edited in time, we released it for Stephen Colbert's birthday. I actually did (still do) have the delusional idea that he's seen it. I burned it on a DVD to mail to him.. I think I send it to The Colbert Report but no response.
Now, he's hit the big time. And me? I'm still a little fry.
Speaking of which..
Moules et Frites
serves one strong independent motha-uka
3 medium potatoes, cut into 0.5cm wide fries.
2 tbsp olive oil
2 tsp salt
fresh ground pepper to taste (about 1/2 tsp)
Preheat oven to 475F.
In a large mixing bowl, toss cut fries with olive oil, salt and pepper until evenly coated. Place on a large enough baking sheet so that they don't overlap.
Place in oven and bake for 10 minutes. Take out of oven and flip the fries once. Place back into oven and bake another 10 minutes or until golden brown.
2 tbsp butter
1 small onion, halved and sliced thin
1 bulb fennel, halved, cored and sliced thin
1/2 cup dry white wine
1 cup cherry tomatoes, halved
1 lb mussels (here's a quick guide on picking and cooking them)
1 tbsp capers
Heat a wide bottomed pot or dutch oven on medium heat.
Melt butter and add sliced onions and fennel. Saute for 5 minutes or until they become soft. Deglaze the pan with white wine.
Add cherry tomatoes, mussels and capers. Cover with a pot lid for 8-10 minutes until the mussel shells open.
1 egg yolk
1/2 tsp mustard powder
1/4 tsp salt
juice of half a lemon
3/4 cup vegetable oil
Combine egg yolks, mustard powder, salt and lemon juice in a bowl with a wisk. Slowly stream in oil while whisking. Click here for a video demo.
Serve all three together on a platter and enjoy!