mussels worth flexing

Mussels with red curry, cream, fava beans, and cilantro. My oh freaking my.

I won.

If that isn't the image of angelic perfection, then I don't know what is.

The mussels pictured above at Solé were such an unexpected, flirtatiously spicy pleasure that I think I've since said out loud, at least three, four, or five times, "So, those mussels were like really good." So good in fact, they're begging to be recreated. As I've said before, mussels are an easy and surprisingly economical way to impress a dinner guest. And while there's absolutely nothing wrong with the classic preparation with garlic and white wine, I'm going to take a nod from the bowl above and go with a Thai rendition. Serve it up alongside a cold glass of dry riesling (I love the Bonny Doon Pacific Rim Dry Riesling) and plenty of crusty bread for dipping and you'll be just like me; repeating the same phrase over, and over, and over again.

Mussels with Coconut Red Curry

Serves 2

2 lbs. mussels, scrubbed and debearded

2 Tbsp. butter

1 Tbsp. grated garlic

1 Tbsp. grated ginger

1 can unsweetened coconut milk

1/2 Tbsp. red curry paste

1/2 tsp. salt

chopped cilantro to garnish

In a large pot, melt the butter over medium-high heat. Add the garlic and the ginger and saute for no longer than a minute. Add in the coconut milk, red curry paste, and salt and stir to combine. Allow to simmer for a few minutes (~3). Add the mussels into the pot and then cover. Allow the mussels to cook for five minutes (discard any that don't open) and then remove from heat. Add in plenty of chopped fresh cilantro and transfer into bowls for serving.

the filling station

I've lived in the city for over two years now and I have still not yet made it to Shake Shack. I'm hiding my face behind my hands like a coward as I type this as I realize this is comparable to committing some sort of horrid crime to which I have no excuse for. I just simply haven't had the opportunity, nor made that much effort to attempt the daunting lines. And to be honest, I try and keep my burger intake to a minimum. If I can help it.

So this Sunday, after dragging my once again sick behind back to Connecticut for some R&R and health rejuvenation from Mom, we stopped by the Filling Station: New Canaan's new burger joint that boasts locally grown organic beef and nitrate free hot dogs. If that's something you're looking out for and/or is important. To me? A burger is a burger is a burger. Well, most of the time.

I entered slightly skeptical (but come on, it's what I do). Colds always leave me with a less than hungry appetite and I was certainly not craving a burger. But we crammed ourselves into the tiny place and patiently waited in line. Two cheeseburgers, one fry, and two fountain sodas later, we plopped down in our seats.

Again, I've never indulged in the glorious Shake Shack burger but I imagine the experience is quite similar: a ridiculously soft potato bun (a must for any burger as far as I'm concerned), lightly pressed on a flat top then piled with a thin patty (surprisingly cooked a perfect medium) topped with yellow American, lettuce, tomato, onion, and "special sauce." The kid behind the counter told me it was a Chipotle sauce, but there wasn't a hint of any smokey spiciness in there to be found. I'm convinced he was mistaken.

Regardless, this burger was near perfection. It should be noted that I'm a thin patty burger lover. I'll push a colossal burger aside, it's just not my scene. But The Filling Station's attempt at this comfort food classic was beyond admirable. Crinkle fries too, are sadly not my preferred way to indulge in twice fried carbohydrates, but to be honest, I'm happy to leave those behind in favor of finishing my entire cheeseburger. Because with the whole "I'm not that hungry" thing, I didn't expect to get through half of this bad boy.

Alas, I didn't leave a crumb.

If you're in the area, and in the mood for a slightly sinful little experience, pop by The Filling Station. If you can squeeze yourself in.

The Filling Station
19 South Ave.
New Canaan, CT

ching's table

Sunday night at Ching's Table in New Canaan, CT: pan seared sesame encrusted tuna with soba noodles, green tea vinaigrette, and seaweed salad.

Cool, slightly spicy, and spectacularly smooth from the sesame-flavored noodles hiding underneath; tiny cubes of an Asian-style mango salsa brightened up the beautiful dish. The perfect and slightly indulgent yet light bite with an icy cold Tsing Tao beer.

Here we go, work week.

weekend eats

Escaping back home to Connecticut on the weekends has become our latest trend. And while this weekend had a purpose, there are no complaints to be found here. Although the weather was once again cold, dark, and rainy (borderline certifiable over here) I still managed to enjoy every minute of the comfy goodness that is home. And the fresh air never hurt anyone.

Saturday we enjoyed a lunch to-go from Ching's Table in New Canaan. Vietnamese Summer Rolls stuffed with shrimp, avocado, mango, and vermicelli were dipped into a thick, sweet and spicy dipping sauce studded with red pepper flakes followed by calamari salads: mounds of baby greens, freshly fried calamari, matchsticks of mango and jicama and a delicate citrusy dressing. Great Asian Fusion restaurant which never disappoints. Granted, we never order anything but above. But hey, we know what we like.

Sunday afternoon the sun FINALLY decided to grace us with its pleasure and while out running errands with my mom, we swung by Sierra Grill in Stamford, CT for FISH TACOS. Grilled salmon, made to order, is placed on a warm soft taco with plenty of lettuce and tomato and a sour cream sauce to spread on top. I doctored ours up with some chopped red onion and cilantro along with a squeeze of fresh lime. Since the sun was shining, we ate lunch in the parking lot, with the rooftop down in attempts of soaking it all up.
A super fresh, super light take on the fish taco. This is absolutely my winning variation, no guilt here!

Once home, my mom requested I test out the new kitchen by making her some Swedish Cucumbers to have on hand in the fridge. Hmm. Right, she just wanted me to "test out the new kitchen." How convenient! But really, no one has to ask me twice to get cooking. So away I went, carefully slicing the cucumber paper thin and watching the new induction stove bring my pickling liquid to a boil in a matter of seconds. I. Kid. You. Not.

Minutes later, Swedish Cucumbers done. Now it's your turn to make a batch for the week. Step one: add an english cucumber and fresh dill to your weekly grocery list…Soon to come…