Anzac Biscuits...or Oatmeal Cookies Topped with our Pure Flaky Sea Salt

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Anzac Biscuits...or Oatmeal Cookies Topped with our Pure Flaky Sea Salt

Here’s one of the recipes I tried out this past weekend from a cookbook I was gifted for Christmas ‘Pastry Love Baker’s Journal of Favorite Recipes’ by Joanne Chang. I always look to find a recipe that would benefit from a “sprinkle, sprinkle” of our pure Newport Sea Salt on top and this delicious Anzac Biscuits recipe was one of them. They were just the right kind of sweet I was looking for with some oats and coconut action and of course a finish of pinch of our sea salt on the top. It’s all about the sweet and salty in our home!

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'Make your Own Sunshine' Omelette

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'Make your Own Sunshine' Omelette

Hello from Newport, RI!

Do you ever feel like Fridays should just have mandatory sunshine?! It’s the end of the week for most of us and it feels like Friday is the finish line and I want that finish line to be complete with rays of golden light! Right??! So, in reality, we woke up to a gray Newport morning with rain forecasted for the next 2 days. Double Blah! However, I needed to shake things up real quick before I pulled the covers over my head and wait for the grayness to go away…enter the ‘Make your Own Sunshine’ Omelette.

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Irish Soda Bread with Sea Salt Orange Zest Butter

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Irish Soda Bread with Sea Salt Orange Zest Butter

With the parade canceled and the concerns of this virus, we used this day to clean up the garden and prepare our St. Patrick’s Day meal. Matt is in charge of the corned beef and I am taking care of the potatoes and the traditional quick bread - Irish Soda Bread. So last year, I made a different Irish Soda Bread recipe without currants and believe me when I tell you that there are plenty of traditionalists out there that let me know that I DID NOT MAKE Irish Soda Bread. So fret not, I prepared it this year’s with Ina Garten’s Irish Soda Bread with currants and I do have to agree with you I am in love with how it turned out and I have become a traditionalist. ;) Say yes to the currants! Thank you Jillian for my now go-to Irish Soda Bread and thank you of course to Ina!

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'Join the Club' Bars

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'Join the Club' Bars

What is ‘Join the Club’ Bar? It is essentially two layers of caramel in between three layers of Club Crackers. Surprising with the Club crackers, right?! The topping is a thick blanket of chocolate, butterscotch, and peanut butter. Newport Sea Salt is the crown jewel on the top balancing out the sweetness and making these oh so memorable. You will want to have others ‘Join the Club’ and share them at your Superbowl and Oscar parties.

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Moules Frites - My Favorite Summer Meal

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Who am I kidding…this is my ALL-time, all-season favorite meal! Mussels, white wine, onions, garlic, shoestring french fries, and a baguette to soak up all that lovely, super flavorful broth - HECK YEAH!!!

Recently, we had been on a crazy juggling exercise of business and family schedules and throw in our 12 year-old Connor’s all-star game travel series for good measure. ;) We were so looking forward to relaxing at his Sunday early evening baseball game at the picturesque Marine Field overlooking the Newport Harbor when the gray ominous clouds rolled in and the skies opened up to a deluge of torrential rain. Well, there went that game. In place, we set up our newly acquired and freshly painted mini picnic table (Thank you, Sass) with a mussel spread that would make a nostalgic New Englander proud! I seriously cannot get enough of these beautiful navy blue bivalve mollusks with a pearly blue shelled interior….and they are so inexpensive to buy. For a couple pounds that can feed our family of 4 - they come in at $10! So think twice when you order them at a restaurant as they are so easy to make at home and serve al fresco on a porch like we did. Enjoy the summer friends!


Moules Frites a la Mullins

Ingredients:

  • 2 lb. mussels, de-bearded and scrubbed

  • 1/4 cup of Olive Oil

  • 1/2 cup dry white wine

  • 2 tbsp. unsalted butter, cubed

  • Sliced garlic - 2 cloves

  • Chopped Parsley

  • Cherry tomatoes (gave a pop of color!) - handful or 2

  • 1 medium sliced shallot

  • A splash of seafood broth

  • Crusty baguette!!

  • Shoestring Fries

  • Rosemary and Thyme Newport Sea Salt Co.

How-To:

Well, our how-to as there are so many many ways to ‘Moules-Frites’….

  • Shortcut: Take freezer shoestring fries and pop them into a pre-heated oven…meanwhile have all your ingredients ready to go.

  • First, heat olive oil and butter in a 12” high-sided skillet over low heat.

  • Take chopped shallots and throw it into the skillet, the aroma will envelop your kitchen…

  • After approx. 6 minutes, add sliced garlic and lightly sea salted tomatoes to skillet…

  • Let “marry” for a few minutes, then add white wine (that you enjoy) to the skillet, take a sip of your own and chat for a minute, and then add a splash of seafood broth…still with me???

  • Add scrubbed and de-bearded mussels, season with a sprinkle of sea salt, bring up to medium-high and COVER your skillet…

  • Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes.

  • Open the lid….and smell the DIVINE aroma waft out of the mussel heaven pan…..Divide mussels, only if you want to share between 2 large bowls or if you want to save some dishes just serve from the pan and throw those fries in, baby! I sprinkle our shoestring fries with our Rosemary and Thyme Sea Salt and serve with a mustard aioli…let me know if you would like that recipe…;)

  • Add friends and family around your picnic table and enjoy! OH>>>>>and serve chilled white wine or beer…it completes this meal!

    CHEERS!

Strawberry Bruschetta to welcome Summertime

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Strawberry Bruschetta to welcome Summertime

Oh my, it has been a very long time since I have posted any recipes. I take the photos, share them on Instagram, but then stop the creativity train there. Matt told me it doesn’t have to be perfect, and that kind of released me from the blog paralysis…well sort of. If I could only talk in pictures then everything would be great in my world - words do not come too easily to me. So, let me stumble through this post. However, I get to talk about food here and friends and that is enjoyable.

Speaking of enjoyable, our Krause friends are back in town for the summer from Colorado. We love when Jillian arrives with her family as one, we know summer is finally here, and two, Jillian loves to talk recipes, create, lets me take heaps of photos, and she doesn’t mind our super teeny kitchen space. Our kids hang well and so do we! Last summer, Jillian brought over a tray full of freshly picked beautiful red juicy summer lovin’ strawberries and ingredients to make a berry bruschetta AND wait for it….strawberry margaritas. We seriously have some of the most awesome friends!

We are already planning for another al fresco recipe night with Jillian. There is talk of clam chowder and lobstah’s. Stay tuned!


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In the Kitchen with David Lebovitz and I

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In the Kitchen with David Lebovitz and I

Oh hello, so glad you stopped by!  Did you want to see the final pictures from the chocolate mousse I attempted to make? I have unstuck myself from the hardened caramelized spoons and cleaned up the floor of sticky golden caramel to now sit down and write about David Lebovitz’s dreamy ‘Salted Butter Caramel Chocolate Mousse’. I love reading cookbooks, and thinking if I ever have all the ingredients I need I would love to make recipes like this one. Well, this week the lovely Butter Cuisine’s Brian and Lori collaborated with us and made a Sea Salted Butter. It is fantastic! They were kind to stock our market table to share with customers and I was able to bring a butter roll home. Normally, I would buy a baguette and marry the 2 up and perhaps, maybe make a salad on the side. But, not this time. I took out my David Lebovitz cookbook and started to flip through the gorgeous matte pages until my eyes fell upon the perfect recipe to use with Butter Cuisine’s Sea Salt Butter and our flaky Newport Sea Salt - this heavenly chocolate mousse that would use both of our ingredients and use up our heavy cream in the fridge and make for a nice solo dinner for me…I mean ahem, dessert to share with Matt and our boys. 

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Let's Talk Salt...→

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Let's Talk Salt...

Most people only know the salt they buy in their local store - kosher and table salt. Heck, before becoming a food lover that is all I knew too. Kosher and table salt both such common ingredients and housed in everyone’s kitchens and table shakers….well almost everyone, BUT my in-laws. Shaken INTO our food preparation and perhaps, if you grew up like I did….shaken on top to give those canned veggies some flavor. (Blech…I didn’t become a food lover until my mid 20’s when I started dating my now husband. I digress....) 

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