COOKING WITH SPIRIT, BOB BLUMER STYLE

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In addition to our interview with Bob Blumer and his "Bland to Bold" recipes we are pleased to share these "Cooking with Spirt" recipes from Bob.

MOULES MOUCLAD
(MUSSELS IN A COGNAC CREAM SAUCE)

Serves two

INGREDIENTS

• 4 pounds mussels
• 1 cup white wine
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 "bouquet garnis" or a few dry sage leaves, a bay leaf and a couple sprigs of thyme -- or any close approximation
• 1-1/2 tablespoon butter
• 3 tablespoons flour
• 1 egg yolk
• 1/4 cup whipping cream
• 2-3 tablespoons cognac
• 1/4 teaspoon fresh ground pepper
• 1/4 cup parsley, diced finely

DIRECTIONS

1. Debeard and clean the mussels. Discard any mussels with cracked shells, as well as those that will not close when tapped. Then put them in a big casserole pot with the white wine, garlic, lemon juice and herbs.
2. Over high heat, cover and bring to a boil until mussels have opened (about 5 minutes).
3. Remove from heat and extract mussels with a slotted spoon. Discard any mussels that did not open. Remove and discard one half of each mussel shell, returning all juices to the pot. Place remaining shells with meat in a large shallow serving bowl and keep warm in your oven at 200 degrees F.
4. In a sauté pan over medium heat, make a light "roux" by melting butter, then slowly stirring in flour -- and a tablespoon or so of the boiling juices -- until it gains a light brown color.
5. Strain the juices that the mussels were boiled in, discard the solids and slowly stir two cups into the roux.
6. In a bowl, beat the egg yolk and the cream. Slowly add mixture into the roux and juices. Stir in cognac and pepper.
7. Remove mussels from the oven, pour sauce over the top and sprinkle with parsley. Serve immediately.

Le Secret: Use the freshest available mussels.
The Adventure Club: Follow in the French tradition by serving a selection of aged cheeses after dinner.
Note: This dish is naturally quite salty.
Music To Cook By: Anything by Yves Montand
Wine: A dry, white Bordeaux

SUPER RASPBERRY MARTINI -

serves 2

To make raspberry-infused vodka, start with a 25-ounce bottle of vodka. Pour out 1 cup and save it for a rainy day. Take 1 pint of fresh raspberries and stuff them into the bottle. (I use Absolut vodka for the sole reason that the neck of the bottle is very wide.)

Cover tightly, and let sit at room temperature for four days. Turn the bottle once or twice daily. By day 2 the liquid should turn pink and by day 4 it should have a dark red color and a strong raspberry fragrance.

1. Fill a shaker or large glass with ice.
2. Pour 3 ounces of raspberry-infused vodka into vessel.
3. Add 1 ounce of Cointreau (an orange-peel liqueur).
4. Shake or stir vigorously.
5. Strain liquid into chilled martini glasses (or a facsimile thereof).
6. Garnish with a fresh raspberry.
7. Toast something worthy.
8. Repeat if necessary.

Notes:
• As the raspberry flavor and color are sucked into the vodka, the raspberries become sour. Do not use.
• I have kept the raspberries in the vodka for a couple of months with no harmful results (other than a slight slurring of my words). However, I am no home economist, so I recommend that you employ your friends to help you consume the infusion as quickly as possible.

Related articles:

NEW:Tabasco® "From Bland to Bold" TV Commercials with Bob Blumer.

Bob Blumer's exclusive interview with thatstheSPIRIT

Bob Blumer's "From Bland to Bold" recipes

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