"Winter is on my head,
but eternal spring is in my heart."
~ Victor Hugo
Primrose (February Flower of the Month)
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MUSSEL and CORN CHOWDER
~ A treasured recipe from chef Milos Cihelka (The Golden Mushroom)
18 mussels
1/2 cup white wine
few parsley stems
15 cruised peppercorns
1/2 sprig thyme
4 minced shallots
1 crushed garlic clove
3 ears of corn, kernels cut off, set aside
1/3 cup sliced leeks
1/3 cup diced carrot
1/3 cup diced onion
3 Tbsp. unsalted butter
2 Tbsp. flour
1 cup chicken broth
mussel juice
salt & pepper to taste
1 cup heavy cream
2 Tbsp. chopped chives
- Soak mussels in cold water for 1 hour, drain and rinse in fresh water.
- In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves.
- In heavy saucepan, melt butter, add vegetables and saute until transparent; dust with flour, stir for 2 minutes, add broth and mussel juice, bring to a simmer and cook for 15 minutes. Remove from heat, place in blender and puree.
- Put back on heat, add corn and bring to a boil; add cream and mussels, reheat. Sprinkle with chives before serving. (6 servings)
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MICHIGAN CHERRY MUFFINS
~ Old favorite clipped from Detroit Free Press
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup sugar
1 beaten egg
1/3 cup melted butter cooled to room temperature
1/2 cup sour cream
1/2 cup milk
2 tsp. grated lemon peel
1 1/2 cups pitted and halved Michigan cherries
(or defrosted and drained frozen)
- Preheat oven to 400-degrees. Spray muffin cups with non-stick vegetable spray.
- In medium bowl, sift together flour, baking powder, salt and sugar. In second medium bowl, stir together egg, butter, sour cream and milk. Mix wet and dry ingredients until just moistened. Fold cherries into batter. Fill muffin tins.
- Bake 20-25 minutes. (10-12 muffins)
Comments
The Cherry muffins sound great... I may have to try them with my gluten free flour.
Enjoy your weekend!
Katarina
These primrose are a mix of past and present (nursery). But it won't be long before I again greet their cheerful faces.
Hope you enjoy, Gardeness ... my pleasure :)
They are indeed sweet, Katarina. Loved that you also featured them today. Wishing you also a joyful weekend.
How sweet, Jan. From one who also has a gifted eye, thank you! Regarding recipes, I've had a food fetish my entire life :) Through the years, there is not much I haven't tackled. Also, my love for gardening and photography go hand in hand. My kitchen, the hub of my home, is always humming and filled with family and friends. I enjoy entertaining, my humble gift for those I love.
I always look forward to your posts to see what combination of colors, flowers, poetry and/or recipes you provide. You amaze me!
Cameron
Brenda
Yor're too kind, sweet Cameron, but thanks ... love it :) Hope all is well and you are UP & RUNNING ... tickey-boo :)
Lovely combo, Brenda ... 2 of my faves! But then ... you have such fine taste!
Dearest Gail, thank you ... considering your discerning eye, a huge compliment. Stay well, dear one, and heal.
After reading many posts, we should all write a community effort book re: GARDENING WOES: (Chapter 1) BACK AILMENTS - in & out of the garden (including photos of hyped gardeners leaving the gym injured in high hopes for toned spring gardening & my intense husband crawling out of our 3/4 acre garden beds after a grueling day of fastidious edging (Chapter 2) FOCUS ON THE MOMENT ~ macro photo of my now 'pencil point' pruned finger tip :) blah ... blah ... blah. Hopefully, we might find humor and belly laugh - actually, fine exercise for both body & soul :)