Mussels in Guinness 9 tablespoons butter, very cold, cut stop. Butter a 9-in tart tin w
Lo
ith re
wtide
movable
2 lbs fresh mussels, scrubbed, into small pieces bottom, turn out dough and press into the
debearded, and rinsed in cold water 1 egg yolk bottom and sides with your fingers, save
1 shallot - minced extra dough. Freeze 30 minutes. Take a
3 cloves garlic - minced Frangipane piece of foil and butter shiny side, press
1 tablespoon fresh flat-leaf parsley - 6 tbs butter, at room temperature buttered side tightly to shell. Bake 375°F,
diced, plus extra for garnish ⅔ cup sugar 25 minutes. If cracks appear, repair with
1½ teaspoons fresh thyme null cup ground blanched almonds extra dough, let cool.
½ cup Guinness
BellHarbor_PureK.pdf 10/6/06 9:20:39 AM
2 teaspoons flour For frangipane, combine butter and
½ cup half-and-half 1 teaspoon cornstarch sugar in food processor until smooth.
2 tablespoons unsalted butter 1 large egg plus 1 egg white Add almonds and blend. Add flour,
lemon wedges for serving 1 teaspoon vanilla extract cornstarch, then egg and egg white,
Put a stockpot or Dutch oven over 2 teaspoons almond extract process until smooth. Add vanilla
medium heat. When pot is hot, add Combine wine, sugar, lemon juice, and almond extracts, blend. Spread
mussels and remaining ingredients, cinnamon, vanilla, and salt in a saucepan, frangipane evenly into shell. Drain pears
cover immediately. Cook stirring once or bring to a simmer. Meanwhile, cut pears on paper towels. Cut pears crosswise into
twice, for 6 to 8 minutes, or until mussels in half, remove core, then peel. Add pears ⅜ -inch thick slices, don’t separate yet.
open. Discard any that don’t open. To to syrup adding water to cover. Poach on Slide a spatula underneath sliced pear
serve, divide mussels among shallow low, 10 minutes, turning them halfway. half and transfer onto the tart, press on
bowls and ladle the broth over them. Let the pears cool in liquid. pear to create fans. Repeat with other
Sprinkle with parsley and serve with a Put flour, confectioner's sugar, and halves. Bake 350°F, 45-50 minutes, until
wedge of lemon and slices of Irish soda salt in food processor and pulse to frangipane is puffed, golden, and firm
bread. Serves 4. combine. Add pieces of cold butter, pulse to touch.
until butter is cut into pea-sized pieces.
Baked Cod Florentine with Add Bell Harbor Marinaegg yolk and pulse several times Amanda is currently in Hawaii
Cheddar and Mustard until
1/3 page 4C
dough starts to turn clumpy. Don’t preparing “Mahina Tiare” for her upcoming
6 cod fillets (½ lb each) let dough
4.5 x 4.6875”
form one giant ball or it will be sail-training passages to Tahiti, and on
2 cups baby spinach overworked - when dough pieces looks through the Pacific to New Zealand. Details
1 tablespoon butter like they’ll stick when pressed together, on www.mahina.com
2 cups grated cheddar cheese
1 cup cream
2 tablespoons whole grain mustard
salt and pepper
paprika
Preheat oven 400°F. Toss spinach
with a little melted butter, season with
salt and pepper. Place in the bottom of
buttered ovenproof dish and arrange
the fish on top. In a bowl, mix together
cheese, cream, and mustard. Pour over
the fish. Season and sprinkle with
paprika. C Bake until golden, about 25
minutes.
M
Pear and Almond Frangipane T
Y
art
CM
Poached Pears
MY
3 ripe medium pears - only need 2 pears
but r
CY
ecommend having an extra one
1½ cups wineCMY
1 cup sugar Enjoy the excitement of Seattle’s only downtown recreational marina!
K
2 tablespoons lemon juice
1 cinnamon stick You’ll tie up along side Seattle’s finest restaurants,
1 teaspoon vanilla extract
hotels, sporting events, Pike Place Market
⅛ teaspoon salt
and the world famous Space Needle.
Year-round guest moorage for boats up to 170 feet.
Tart Shell
1½ cups flour
½ cup confectioners sugar
206.615.3952 • VHF 66A • www.portseattle.org
½ teaspoon salt
48° No r t h , Ju N e 2009 Pa g e 35
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