Good Food

Cooking with Viggo

By Chef Viggo Anderson and Chef Bill Liestn

Chef Viggo Anderson

Use the Market's Best to Create a Special Meal

Chef Bill Liestner

One aspect of cooking I thoroughly enjoy is the freedom. There are very few "do nots." In this spirit, I would like to share with you a favorite ritual of mine. Every week, I like to set aside one evening to cook for some friends and myself. The one rule I hold myself to is that the food must be as fresh as possible. I never know what is extra nice at the market until I get there, so the dinner is slightly enigmatic. This lets the meal take on a personality of its own, and it gives me full excuse to do a little research and development.

On one such occasion, I went to the market and happened into the produce section. Here, I found wonderful Portabello mushrooms and vibrant asparagus. This time, the zucchini was outstanding and the summer squash was just right.

Then, as I poked through a bit more, the aroma of garlic filled my nose. A warm breeze passed by. The hint of citrus hung in the air, and a marinade was born. Foraging onward, inevitably I found myself face to face with some beautiful, fresh local mussels. How wonderful! I went back to the produce section to grab a bit of ginger root and some shallots. Just a few more items and dinner was complete.

We started with Panned Mussels in a Plum Wine Ginger Sauce, dined on Citrus Marinated Vegetables over Pasta Aglio Olio, and enjoyed every minute of it.

Citrus Marinated Vegetables over Pasta Aglio Olio
(Serves 4)

8 oz. red onion
12 oz. zucchini
12 oz. summer squash
1 lb. Portabello mushroom
4 oz. asparagus

2 cups white wine
2 tbsp. garlic
1 lemon
1 lime
1 orange
1 cup olive oil
Salt to taste
Pepper to taste

1 lb. Capellini
1 tbsp garlic, minced
4 oz. white wine
1 tbsp. olive oil
1 tsp. shallot
Salt to taste
Pepper to taste

Fresh chopped parsley
Freshly shredded Asiago cheese

First, prepare a marinade by adding wine, garlic, juice from citrus, salt and pepper into a mixing bowl. Then whisk in the olive oil. Add citrus rinds for extra flavor. Slice all the vegetables into quarter-inch strips, just cut the asparagus in two, and place in the marinade for at least one hour. Cook pasta for about 4 minutes, strain, and shock with cold water.

After the vegetables have marinated, place them on a hot grill to sear (about 1 minute per side). Remove from grill. In a hot saute pan, add olive oil followed by garlic and shallot. Saute for about 3 minutes and deglaze pan with white wine. Add the pasta and vegetables. Toss in pan until mixed. Divide onto plates and garnish with a splash of parsley and Asiago cheese. Bon Apetit.

Panned Mussels in Plum Wine Ginger Sauce
(Serves 4)

2 lbs. fresh mussels
2 cups plum wine
1 tbsp. ginger root
2 tbsp. olive oil

4 oz. tomato, diced
2 oz. chives, chopped

Start by cleaning the mussels. Then peel and mince the ginger root. In a hot saute pan add the olive oil and mussels. Saute for about 3-5 minutes, then add ginger root. Continue to cook for an additional minute or so and deglaze with wine. Within a few more minutes, if not already, the mussels will spring open. At this time, add the diced tomato and chives, toss and serve. Enjoy.

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