Sunday, August 02, 2009
Linguine with Clam Sauce
After a thread on a forum I was inspired to share my thoughts on coaxing the maximum amount of flavor into an Italian Classic "Linguine alla Vongole"
The classic Linguine with Clam Sauce is a simple dish, like some of the best Italian recipes it contains only a few simple ingredients. When these ingredients are respected and cooked properly it will sing with the salty flavors of the sea. I think clams with some "Al Dente" pasta is a simple but wonderful treat.
Selecting fresh Clams from a reputable vendor are the first step. I am fortunate enough to live on the East Coast right now where we get beautiful fresh hard shell clams from the Atlantic Ocean just a few hours away. Select countneck or little neck clams as these will provide a tender end product. You could also use a "Quahog", they are known as "chowder clams" and can become tough if not cooked properly, and since they are larger the meat must be chopped up after cooking, making them more labor intensive.
Another key step in the dish is to first sizzle the washed clams (washed of any grit, not all the salty flavor we are looking for) in olive oil. When you are using fresh live clams you have to watch them in the cooking process. Some clams can be filled with merky sand from their time on the ocean floor. You want to infuse the oil with the clam flavor then garlic and a touch of hot pepper flakes then add a braising liquid like white wine, clam , vegatable or light chicken broth. Adding the broth will stop the shells from scorching and hopefully breaking. Watch the clams to start to "pop open" being carefull not to over cook or they will get tough. When the clams are ready the will open and release their flavorful liquor another key element to the sauce. Discard any shells that dont open.
Enjoy!!!!!
The classic Linguine with Clam Sauce is a simple dish, like some of the best Italian recipes it contains only a few simple ingredients. When these ingredients are respected and cooked properly it will sing with the salty flavors of the sea. I think clams with some "Al Dente" pasta is a simple but wonderful treat.
Selecting fresh Clams from a reputable vendor are the first step. I am fortunate enough to live on the East Coast right now where we get beautiful fresh hard shell clams from the Atlantic Ocean just a few hours away. Select countneck or little neck clams as these will provide a tender end product. You could also use a "Quahog", they are known as "chowder clams" and can become tough if not cooked properly, and since they are larger the meat must be chopped up after cooking, making them more labor intensive.
Another key step in the dish is to first sizzle the washed clams (washed of any grit, not all the salty flavor we are looking for) in olive oil. When you are using fresh live clams you have to watch them in the cooking process. Some clams can be filled with merky sand from their time on the ocean floor. You want to infuse the oil with the clam flavor then garlic and a touch of hot pepper flakes then add a braising liquid like white wine, clam , vegatable or light chicken broth. Adding the broth will stop the shells from scorching and hopefully breaking. Watch the clams to start to "pop open" being carefull not to over cook or they will get tough. When the clams are ready the will open and release their flavorful liquor another key element to the sauce. Discard any shells that dont open.
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced or minced
- 2 pounds hardshell clams, scrubbed
- 1 cup chicken broth, clam broth or vegetable broth
- 1/3 cup dry white wine (like Pinot Grigio)
- 1/8 teaspoon hot pepper flakes (more if adventurous)
- 1 pound linguine
- 1/4 cup chopped fresh parsley leaves
- 1/2 lemon
- 2 teaspoons butter (optional)
- Boil water for linguine and add plenty of salt and cook firm to the bite; "Al Dente"
- Heat the oil in a large skillet or pot large enough to accomodate the clams over medium heat
- Add the clams and simmer for a few minutes and add the pepper flakes and garlic.
- When the garlic starts to get a golden color add the wine and broth.
- Cover the skillet or pot and bring to a boil.
- Watch for the clams start to open, finsih with the lemon, fresh parsley and optional butter. (swirling in the butter at the end will give the sauce more viscocity and give the sauce a butter flavor profile which goes very well with the clams)
- Drain the pasta and toss with some of the broth
- Serve on plates or large platter , arrange the clams around and ladling the wonderful sauce atop.
Enjoy!!!!!
Labels: pasta
Sunday, June 21, 2009
Crab Beignets
- Crab mixture:
- 1 pound best available crab meat, picked through
- 2 oz Boursin or alouette flavored cream cheese
- 1/4 cup heavy cream or 1/2 and 1/2
- 1 t fresh chives or chopped parsley
- ½ teaspoon white pepper, freshly ground
- 1 teaspoon salt
- Tempura batter:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 Tablespoon baking soda
- 1 Tablespoon salt
- 1 quart sparkling water or beer
- Canola oil, for frying
- Soften cheese and cream in a food processor, add seasonings, then a quarter of the crab
- Remove and fold in the remaining crab trying not to break up the lumps of crabmeat.
- Place in the fridge until firm.
- For the batter; whisk dry ingredients together in a medium bowl. Then whisk in 1/2 the sparkling water. Gradually add more sparkling water to thin batter to the right consistency, similar to pancake batter. (You can always add more.)
- Heat oil in deep fryer or large pot filled halfway over medium high heat. The temperature of the oil should be around 300 to 325°F. Form crab into balls and dip into batter. Fry beignets until golden, remove and drain on paper towels. While still hot, lightly season beignets with salt and serve immediately.
Serve with remoulade or spicy mayo for dipping
Labels: crab
Tuesday, June 09, 2009
Greek Wedge Salad "Souvlakis"
The word souvlaki is derived from the Greek of souvla (skewer),
itself ultimately derived from the Latin subula.
I thought it would be fun for summer BBQ parties and gatherings to have
a salad on a skewer for easy access and something healthy to eat before you
bring on the artery clogging burgers, dogs, and sausages......
Im not a big fan of Blue Cheese myself so I switched the standard
Wedge salad Blue Cheese Dressing to a Greek Taziki style dressing.
You can add some grilled chicken, swordfish or even lamb to these skewers
to "beef them up" since soulvaki is usually all about the grilled meat.
...
YOUR CHOICE
...
Greek Wedge Salad Skewers:
=======================
makes 6-8 skewers
For the Skewers
- 1 head romaine or iceberg, cut into :wedges"
- 18-24 Greek Olives
- 18-24 Cherry Tomatoes
- 8 slices Semi crisp Bacon slices, cut in thirds or quarters
- 18-24 wooden skewers
Yogurt Dill Dressing
- 2 cups yogurt
- 1 -2 small cucumbers, peeled, seeded, and finely diced
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 2 tsp chopped mint
- 2 tsp chopped dill
- 3 Tbsp white wine vinegar
- Time permiting; drain yogurt in a colander lined with cheesecloth or a coffee filter, for 30 minutes.
- Mix ingredients, check for salt and pepper.
- Assemble skewers by alternating lettuce wedges, Olives, cherry tomatoes and bacon strips
- Serve on a platter topping with dressing or place on the side.
Labels: salad
Thursday, June 04, 2009
Rhubarb Cocktails
Since Rhubarb is in season
It is a great time to make an infused syrup flavored with rhubarb and ginger
adds a hint of pink and sour tang to your cocktails
The syrup is not excessively sweet, but you can increase the sugar if you like. For a fancy serving garnish, finely chop 1 tablespoon of crystallized ginger and then place in a small food processor with 4 tablespoons of sugar. Process until finely ground. Place the ginger sugar on a small plate, run a wedge of lime around the rim of each glass and dip in the sugar.
The syrup is not excessively sweet, but you can increase the sugar if you like. For a fancy serving garnish, finely chop 1 tablespoon of crystallized ginger and then place in a small food processor with 4 tablespoons of sugar. Process until finely ground. Place the ginger sugar on a small plate, run a wedge of lime around the rim of each glass and dip in the sugar.
Cocktail Ideas:
Rhubarb Mojitos, Margaritas and Champagne Spritzers
The rhubarb syrup will keep for up to 2 weeks, refrigerated.
Rhubarb Syrup Base
- 3/4 pound trimmed rhubarb, sliced
- 1/4-inch thick (about 3 cups) 1 1/4 ounces fresh peeled ginger, sliced thinly (about 1/4 cup)
- 1/3 cup sugar
- 2 cups water
- 1 tablespoon raspberry or strawberry jelly ( for extra color and flavor)
- Place the rhubarb, ginger, sugar, and water in a small saucepan and bring to a boil over high heat, stirring to dissolve the sugar.
- Reduce the heat to low and simmer until the rhubarb is very tender, about 15 minutes. Remove the pan from the heat , swirl in raspberry jelly and let stand for 10 minutes.
Place a blender and finely puree the mixture - Chill and reserve for adding to cocktails
The rhubarb syrup will keep for up to 2 weeks, refrigerated
Labels: cocktails
Monday, May 25, 2009
Spedini alla Romana
High Cholesterol Italian Goodness
Gourmet Grilled Cheese "Stacks" with a garlicky, anchovy lemon-butter sauce
----------------------
If you have been to some old school Southern Italian-American restaurants
Most of the food is simple, but little additions make the dishes rich and flavorful.
One of Frank Sinatra's favorite Restaurants was Patsy's in New York. There is an interesting story on their site on how they opened one Thanksgiving for him. This dish is one of his favorites.
The anchovy butter sauce in this dish is the killer here. Don't even tell who-ever your cooking for the Anchovy is in there (unless they have an alergy) because anchovy haters get all squeamish when you add them. The key is to mash the anchovy in the pan and it dissolves just adding flavor and salt to the dish.
"Spiedini or Spedini" in Italian refers to Skewered items, because this is composed like a club sandwich then egg battered the skewering is helpful.
Fried Battered cheese in this manner is also refered to on Italian menus as
"Mozzarella in Carozza" or mozzarella in a carraige. That version usually is served with a red sauce like marinara but is also great with puttanesca sauce (once again with anchovies)
Gourmet Grilled Cheese "Stacks" with a garlicky, anchovy lemon-butter sauce
----------------------
If you have been to some old school Southern Italian-American restaurants
Most of the food is simple, but little additions make the dishes rich and flavorful.
One of Frank Sinatra's favorite Restaurants was Patsy's in New York. There is an interesting story on their site on how they opened one Thanksgiving for him. This dish is one of his favorites.
The anchovy butter sauce in this dish is the killer here. Don't even tell who-ever your cooking for the Anchovy is in there (unless they have an alergy) because anchovy haters get all squeamish when you add them. The key is to mash the anchovy in the pan and it dissolves just adding flavor and salt to the dish.
"Spiedini or Spedini" in Italian refers to Skewered items, because this is composed like a club sandwich then egg battered the skewering is helpful.
Fried Battered cheese in this manner is also refered to on Italian menus as
"Mozzarella in Carozza" or mozzarella in a carraige. That version usually is served with a red sauce like marinara but is also great with puttanesca sauce (once again with anchovies)
- 9 slices Italian bread (crust trimmed off)
- about 8 ounces mozzarella , sliced
- 3-4 large eggs, beaten
- 2 tablespoons parmesan cheese
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 teaspoons capers
- 2 anchovy filets (or more too taste)
- 2 ounces white wine
- 1/2 cup vegetable or chicken broth 1 table spoon butter
- fresh chopped Italian parsley
- flour for dusting
- oil for frying
- lay out 3 slices off bread and top with some mozzarella cheese
- top each with another slice of bread, more cheese then the remaining bread.
- Secure with toothpicks or wooden skewers
- Beat Eggs and Parmesan cheese
- dip the mozzarella "sandwiches" in flour then egg and place in a skillet pre-heated with oil
- cook until browned nicely on all sides, reserve on a plate or cookie tray.
- remove fryijg oil from pan and add olive oil, garlic and anchovies. with a large spoon mash the anchovies in the pan to disintegrate. When garlic is browned add white wine and capers.
- add the broth and parsley and bring the sauce to a boil.
- let the sauce reduce a little to concentrate flavors, right before serving swirl in the butter to enrich the sauce.
- Pour over warm "Spedini" and enjoy!!!!
Labels: cheese, italian food
Wednesday, May 13, 2009
Molten "Crab Cakes" with Brie
· Molten Crab Cakes with Brie and an Avocado Drizzle
Crab cakes have been done to death and most versions add too much breadcrumbs.
These are more like a Spanish Croquettas, the Brie puts it over the top.
thanks to Alex at Ile de France cheese for sending some Brie to experiment
check out their site @ http://iledefrancecheese.com/
for great cheese and recipes
INGREDIENT LIST
· 4 tablespoons butter
· 5 tablespoons flour
· 1 1/2 cups milk
· 4 ounces Ile de France Brie, par freeze and chop
· 2 each eggs
· 2 cups bread crumbs
· 1 cup crab, best available
·
· oil for frying
AVOCADO AIOLI
2 each avocado
2 tablespoons lime juice
1 clove garlic, minced
1/2 cup olive oil
1 each egg yolk
1 tablespoon cilantro, chopped
salt and pepper to taste
·
1. Halve the avocados and scoop the flesh into a bowl.
2. Add the lime juice and garlic. Mash well.
3. Scrape into a food processor and puree. With the machine on, drizzle in the oil.
4. Scrape the puree into a bowl. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours,
5. you can subtract the egg yolk and substitute sour cream for oil for variation
6. Melt the butter in a large skillet over medium-low heat. Add the flour and cook, stirring, until a smooth paste forms, about 1 minute. Increase the heat to medium-high and gradually add the milk, whisking constantly, until the mixture is completely smooth, about 1 minute. Add the brie cheese and stir until the cheese is completely melted. Reduce the heat to low and stir the mixture with a wooden spoon until it begins to pull away from the side of the skillet, 3 to 5 minutes. Scrape the croquette mixture into a well-oiled shallow bowl that is 6 to 7 inches in diameter and has straight sides. Let cool to room temperature, fold in crab meat and place a piece of plastic wrap directly on top of the croquette mixture and chill until firm, (The croquette mixture can be prepared up to a day ahead.)
7. Place some flour in a shallow bowl; beat the eggs in a second shallow bowl and place the bread crumbs in a third shallow bowl. Arrange the bowls in that order for easy breading. Lightly flour your hands, then break off a scant tablespoon of the croquette mixture. Lightly roll it in the flour, shaking off the excess, then roll it gently between your hands to form an oval. (Alternatively, you can invert the croquette mixture onto a cutting board and using a floured knife cut the croquettes into 1-inch cubes.) Dip the croquette in the beaten egg, then dip it generously in the bread crumbs. Transfer the croquette to a small baking sheet. Repeat with the remaining mixture. Croquettes rolled in bread crumbs will keep in the refrigerator, covered, for at least a day.
8. Pour oil to a depth of 1 inch in an 8-inch skillet and heat it over medium-high heat to 350°F - when hot, a croquette placed in the oil will sizzle on contact. Fry the croquettes, 6 or 7 at a time, until deep golden on all sides, turning once and adjusting the heat so the oil doesn't burn. Using a slotted spoon, transfer the fried croquettes to the paper towels to drain. Once all the croquettes have been fried, serve them immediately. Makes about 3 dozen.
Labels: cheese, crab apples
Beet Tartar with Goat Cheese
Serves 4
Ingredients:
- 4 ruby beets
- 4 golden yellow beets
- 1/2 red onion or 3 shallots, minced
- 1/4 c sherry vinegar
- 1/4 c olive oil, plus extra for dressing greensarugula for garnish
- 1 cup Ile de France goat cheese
- 1/2 cup candied pecans (recipe follows)
- salt and pepper to taste
Try to use gloves when handling red beets as they can be very messy
Directions
1. peel beets and slice in 1/4 ‘ slices. season with olive oil, salt and pepper.
2. wrap the two colored beets in separate in foil packets
3. roast in 400 degree oven 15-20 minutes until slightly al dente, remove and let cool.
4. rough chop the cooled beets and pulse in food processor until finely minced like “tartar”
5. fold in the chopped shallots to the two separate chopped beets, then add remaining olive oil and sherry vinegar, salt and pepper to taste.
6. to assemble take a metal ring mold or metal can (like tuna fish with both ends cut out) and fill halfway with red beet mixture, then a few crumbles of goat cheese.
7. top with golden beet mixture and a few more crumbles of goat cheese. Repeat three more times for four portions.
8. to serve unmold on a plate with dressed argula greens and candied pecans
Labels: beets, goat cheese
Monday, May 11, 2009
Blanching Green Vegetables
Blanching is a technique that cooks use in restaurant kitchens to set vegetables for later use,
keeping them crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.
Green Vegetables contain chlorophyll and can pose a problem if not cooked properly,
making them turn an off colored un-appealing navy green color.
KEYS TO REMEMBER
- Cook in rapidly boiling salted water- one ounce of salt per quart, also don't crowd the water, it should be six times as much water to vegetable, to keep the rolling boil.
- don't add acid- no lemon juice, vinegars, or the wise tale of baking soda
- cook and shock- cook until just firm and shock in ice water to stop the cooking process
- drain- after chilling thoroughly drain to avoid making the vegetable mushy and water logged.
Subscribe to Posts [Atom]
