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Nov 13, 2018







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 Sauteed Mussels with Applewood Smoked Bacon and Blue Cheese

 
From the kitchen of Alan Lantz
 
1 pound fresh mussels, cleaned
1 tablespoon salad oil
2 cloves garlic, minced
1/4 cup white wine
1/2 cup heavy cream
4 slices, applewood smoked bacon, cooked and chopped
3 ounces blue cheese, crumbled
1 tablespoon fresh parsley, chopped
2 teaspoon fresh chives, chopped
Salt and pepper to taste
 
In a pan, heat oil, add garlic and saute until fragrant.  Add mussels and bacon, season with salt and pepper to taste, stir and deglaze with white wine.  Let cook for a minute then add heavy cream.  Cover pan and wait until mussels open and cream is reduced to a nice sauce consistency.  Add blue cheese, parsley, and chives.  Toss or stir to blend all and pour into a warmed bowl. Should be served with crostini for dipping.  Other optional ingredients could be hot pepper flakes, julienne fresh spinach or arugula or even chopped fresh tomatoes.




In the Kitchen with Alan Lantz


08/14/14



 What is your must-have kitchen item?

I think one of the best things I have is an immersion blender, or a hand blender. Whether you’re making a vinaigrette or a sauce, it just seems to be a useful tool.
 
What would you choose for your last meal?
Probably a nice steak, something like that. Or stuffed grape leaves.
 
Favorite restaurant besides your own?
Abe & Louie’s in Boston. I named my dogs after them — one’s Abe and one’s Louie. 
 
What celebrity would you like to see eating at your restaurant?
I met a lot of the Julia Childs and the Jacques Pepins. Probably now it would be one of the guys on the barbecue circuit. I’ve met them all before, but they would be fun to hang out with.
 
What is the biggest food trend in New Hampshire right now?
I don’t know if it’s a food trend or not, but the wheat and all the allergens has taken over. Everyone’s following that. No wheat, no soy, or whatever. I don’t know if that’s a trend or not, but you see a lot of that. Tapas seemed to be getting pretty big for a while — smaller plates whether it’s tapas or not, or maybe smaller portions.
 
What is your favorite meal to cook at home?
It’s anything as long as it’s with my family.
 
What is your favorite dish on your restaurant’s menu?
The Vindaloo. I just like all the spices and the fragrance of it. It’s a nice dish.
— Emelia Attridge 





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