Mussels

http://www.foodnetwork.com/recipes/tyler-florence/steamed-mussels-recipe.html

Scalloped/Au Gratin Homestyle Casserole

No ... this is not how to make it from scratch.  This is cooking time adjustments for the boxed Idahoan casseroles.  I have no shame in my love for these, none whatsoever.  I can throw down on some pommes anna and other fussy potato dishes, but these are fast, easy and tasty.  I love these boxed franken-potatoes and I don't care who knows!!!

Best for Golden Browning

1. PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2. STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 Tbsp. margarine or butter with whisk.
3. BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4. Remove from oven and let stand a few minutes before serving.
5. BAKING NOTES: 

• To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. 
• To bake potatoes and roast meat at the same time, 
• bake at 450°F for about 25 min;
• bake at 425°F for about 30 min or until golden brown;
• bake at 400°F for about 35 min or until golden brown;
• bake at 375°F for about 45 min; 
• bake at 350°F for about 50 min; 
• bake at 325°F for about 60 min.

David Chang's Ginger Scallion sauce

From Momofuku: Ginger Scallion Noodles and Ginger Scallion Sauce 

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.

Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles--lo mein, rice noodles, Shanghai thick noodles--and you’re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it’s a bad idea or anything, just that we’ve got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang

Ingredients

• 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
• 1/2 cup finely minced peeled fresh ginger
• 1/4 cup grapeseed or other neutral oil
• 1 1/2 teaspoons usukuchi (light soy sauce)
• 3/4 teaspoon sherry vinegar
• 3/4 teaspoon kosher salt, or more to taste

(Makes about three cups)

Directions

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

Clafoutis

http://www.kingarthurflour.com/blog/2010/07/23/lifes-a-bowl-of-cherries-make-clafouti/

I used 12 oz thawed frozen cherries and baked it in a springform pan. The springform leaked a bit but since I noticed before it went in the oven I placed it on a parchment lined sheet pan - mess contained!

Came out great! Can't wait to try it with fresh cherries and other fruits!

Langostinos!

Things have been a bit lean for me recently, but my luck has changed! I didn't win the lottery, but I am no longer choosing between necessities ... I can even afford a few wants on top of my needs!  I feel like I have been cooking the same few dishes over and over again - the overlap of the Venn diagram of nutritionally sound meals and affordable meals is ... limited. For the first time in nearly a year I can cook according to whim instead of wallet.

I noticed langostinos in the store circular ... they may be on sale this week, but a week ago would have been out of reach of my budget. I haven't used langostinos in years - just kind of forgot about them I guess. But the other night I mentioned they were on sale to Scott and he made one of his happy/yum groans - the man speaks volumes in a single grunt! LOL So I know he will be just as happy as I am with tonight's dinner: Langostinos over linguine with roast asparagus!

Langostinos

3 T butter
3 T olive oil
5 cloves of garlic - minced
1 sm/md shallot - minced
8 oz package of frozen cooked langostinos - thawed
1/3 C dry white wine - pinot Giorgio is nice
1/4 C fresh parsley
Salt, pepper and parmesan to taste

Melt butter and oil together, add garlic and shallots and sautee until soft.  Add plantations and wine and cook until warmed through - 2-3 minutes. Add parsley, cut heat and serve over linguine.

Soup tips

http://www.thekitchn.com/50-tips-for-making-the-best-soup-136033