It's a true millers tale. The Bacheldre Mill with its waterwheel-and-all still stands and mills flour the old fashioned way, stone ground - since 1575. Tucked between England and Wales (in the Welsh Marches), millers Matt and Anne Scott have revived and put a golden star on their award winning organic flours; supplying the discriminating home baker and Michelin Star restaurants.
Available globally.
Summer is in full swing. That and coastal living makes me say “hello seafood.” My rule with cooking seafood is the simpler, the better; as well as believing in keeping it as local as possible. So when traveling to locations known for seafood, I take advantage of every opportunity to enjoy eating fresh and local. Recently, I had Bantry’s mussels & oysters in Ireland - yes, they live up to their reputation. You may be able to find Bantry mussels in your grocer’s freezer along with New Zealand; but to me it's not my preference compared to eating local. Some other leading mussel cultivars are Spain, and of course North America's Prince Edward Island in Canada.
The classical way I learned to cook mussels years ago is called Moules Marinières, or mussels in the style of the sea, synonymous with summers in France. I have prepared versions of this style on air with my TV shows. This happens to be a crowd favorite every time with my TV crew. They are amazed at how simple it is to prepare. See for yourself, TV segment here. The only way to improve this recipe is add some crisp Pommes Frites. I would also approval of a creamy Belgium beer to wash it all down with.
Here’s a good tip: The jewel in eating mussels is to get the right balance of the mussel meat with the fantastic broth juices that come from cooking the mussels with wine, garlic and herbs. No utensils needed, use the mussel's shell as your spoon. Pick up the freshly steamed mussel in the opened hinged ‘valve’ (the shell). Break the valve in-half, discard one half of the shell. With the second half valve (shell) that now has the mussel meat, dip the half-shell and mussel meat into the warm broth scooping up just the right amount of juice to meat. Now, politely slurp the mussel along with the broth in the same mouthful. Mouth watering. Heaven! Sometimes I see others do a dip using a fork, but they are missing the gold, the broth!
Try this next time you prepare mussels, instead of using a fork and dipping into the broth that will just slide off your mussel meat. What to do with empty shells? I have observed other connoisseurs of mussel eating that includes arranging the eaten empty half valves into unique patterns on plates.
Simple and ready in minutes. But do yourself a favor, have plenty of good bread on hand to dip and soak up any leftover broth. Summer - here we come!
George Hirsch Cooking & Lifestyle TV Segment: Mussels Recipe
I always encourage my viewers + readers to step outside the box when it comes to condiments or spreads; like making your own aioli. With just a few ingredients on hand can whip-up a healthy and tasty dip or spread and make a delicious summer snack. Oh, and calling it a dip or spread really only depends on what you are serving it with.
George's Hummus
makes four servings | Recipe by Chef George Hirsch
Serve as a dip or spread. Either way, it's a great healthy way to snack!
1 15-ounce can chickpeas, drained
3 cloves Caramelized Garlic (get this recipe)
1 Tablespoon tahini paste (optional)
1 teaspoon cumin
1 teaspoon hot sauce
juice of 1/2 a lemon
3 Tablespoons plain lowfat yogurt
Puree chickpeas in a food processor. Add garlic, tahini, cumin, hot sauce, lemon, and yogurt. Mix all ingredients well. Allow to set for 30 minutes prior to serving.
Serve with toasted pita and raw vegetables.
BTW- Tahini is a paste made from sesame seeds and is a good source of zinc and calcium.
AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.
You are going to need cedar planks for today's fish recipe. I am encouraging you to step outside and grill with this recipe. Soak planks for 30 minutes before you fire up the grill. Make sure the grill is good and hot, this is key! Cedar planked fish takes on a wonderful smokey flavor with more flair and a lot less hassle. The plank will be charred, but the fish will be perfectly cooked. This technique of cooking on planks is not new. Developed by Indians in the Pacific Northwest, cooking on cedar and alder has been a tradition for centuries.
This weekend when you are running errands, head to the hardware store and pick up some cedar planks. Oh- be sure they are untreated non-resined wood, and no thicker than 1 inch. Cedar and alder are popular choices, but mesquite, cherry, peach, apple, and oak also add their own unique flavors. Enjoy.
image,© Olga Lyubkina
I have traveled up-n-down the east coast and every seaside village has their version of the classic lobster roll. I will tip you off to one of my favorites, I know I have mentioned this spot before. We even filmed TV segments for Living it UP! at The Clam Bar - located here in the Hamptons, on the Napeaque stretch between Amagansett and Montauk. The owner Dick Ehrlich sets the bar very high serving-up their chock-filled fresh lobster rolls, manhattan clam chowder and locally caught grilled fish dish specials.
The lobster roll is yet another great in season option to served at your outdoor gatherings and picnics. Feel free to mix seafood, such as crab or shrimp. Then just call it a seafood roll. Or, skip the carbs and stuff a summer vine ripened tomato with your fresh lobster salad. Now kick back and enjoy!
New England Lobster Roll
Makes six sandwiches
* 1 1/2 pounds Lobster meat, cooked and cooled
6 soft rolls
1/4 cup sour cream
2 Tablespoons mayonnaise
1 green onion chopped
1 Tablespoon chives, chopped
1 Tablespoon parsley, chopped
Juice of 1 lemon
2 Tablespoons Dijon mustard
1 Tablespoon fresh dill
1 teaspoon hot sauce
Cut lobster meat into 1 inch pieces. In a small bowl toss lobster meat, mayonnaise, green onion, lemon, mustard, dill, and hot sauce.
Serve immediately on soft rolls with sliced tomatoes.
*shrimp and crab meat may be substituted
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