Archive for October, 2009
Linguine with Clams
Most versions of this dish incorporate the clam shells. I prefer to to shuck the shellfish so you get more clam in each bite.
1 tablespoon olive oil
5-7 garlic gloves, diced
4 tablespoons chopped parsley
Red pepper flakes
2 dozen little neck clams
1/2 cup vermouth
Whole wheat linguine
1. Soak clams in the sink, scrubbing the shells until clean
2. Add the clams and vermouth to a large pot and steam, covered, until open
3. Turn off the heat, remove the clams and set aside, reserving the steaming liquid
4. Boil water for pasta
5. Heat olive oil in a large skillet (I suggest cast iron) over medium heat. Saute the garlic until fragrant (several minutes). Add parsley and saute for 1 minute, careful not to burn the garlic
6. Pour vermouth (steaming liquid) into the skillet, careful not to add any sand from the bottom of the pot
7. Add red pepper flakes to taste, and simmer the sauce until thickened (you want to coat the pasta, not create a broth), about 20 minutes
8. Add a pinch of salt to the boiling pasta water and cook linguine, stopping 2 minutes before it’s done (whole wheat pasta adds a nice nutty undertone to this recipe)
9. Remove the clams from their shells and cut them into pieces (kitchen shears work well). Return the clams to the skillet just before the liquid is fully reduced
10. Without straining, use a pasta spoon to transfer the linguine, along with some cooking water, to the skillet. Incorporate the pasta into the sauce and cook until al dente
Serves 3-4
Add comment October 25, 2009
Chicken Broth
Don’t Balk at the “Bawk”
Many soups, stews, and other recipes call for water as their liquid base. Water is flavorless. Substitute chicken broth instead—unless of course chicken clashes with the flavor profile of the dish (as with Bouillabaisse, par exemple).
Believe it or not, Swanson makes our favorite boxed broth. It packs more chicken punch than the Imagine or Pacific Natural Foods versions. Unfortunately, Swanson’s “Certified Organic Chicken Broth” is also difficult to find. Verified NYC locations thus far: UWS Citarella and Fairway aisle 9
Add comment October 24, 2009
Sugar Cookies
½ cup (1 stick) unsalted butter at room temperature
1 cup sugar
1 egg
2 tablespoons milk
¼ teaspoon salt
2 teaspoons baking powder
1 ½ cups flour
½ teaspoon vanilla
Pecan halves
Preheat oven to 375°
1. Line a cookie sheet with parchment paper
2. In a large bowl, gradually cream the butter and sugar with a wooden spoon
3. After beating the egg with a fork, mix it into the butter/sugar
4. Add the milk and vanilla
5. In a separate bowl, mix the flour, baking power, and salt; then sift
6. Gradually incorporate the dry ingredients into the wet ingredients
7. Use a spoon to form cookies on the baking sheet, 2 inches apart (they expand)
8. Place 1 pecan half atop each cookie
9. Bake cookies for 10 minutes, or until slightly browned around the edges
1 comment October 23, 2009
Chicken and Dumplings
Nothing beats our grandma’s chicken and Bisquick dumplings with Wondra gravy. Best prepared in madras Bermuda shorts.
Add comment October 23, 2009
Befriend Your Freezer
Certain frozen fruits and vegetables taste just as good as their fresh counterparts: peas, corn, and cranberries.
Nuts spoil quickly. Stash your pecans, walnuts, and pine nuts in the freezer to keep them fresh.
Sandwiches require bread. Bread is susceptible to mold. Refrigeration prevents mold, but ruins bread’s consistency. The answer? The freezer. Frozen rolls and slices take less than 1/2 an hour to defrost, retain their texture, and taste fresh. This trick works especially well with baguettes and brioche rolls. Go figure we learned it from a Parisian family friend.
Add comment October 23, 2009
Soda
The East Coast suffers from a soda deficit. Yes, Diet Cherry Pepsi finally hit the mass market, AKA Duane Reade, but it still takes serious perseverance to track down Canada Dry Cranberry Ginger Ale. And fountain root beer? Even more elusive. Our favorite canned/bottled soda (though, when it comes to carbonation, fountains are best) is called Vernors and hails from Michigan, the land of ¢ 10 returns. Vernors has a ginger flavor, but it’s not ginger ale. It’s darker, crisper, and less sweet—the perfect accompaniment to a smoked whitefish sandwich. Vernors exists in other midwestern states besides Michigan, but not in New England or the Tri-State area. Desperate for a sip, we once tried to order a case from Amazon.com, but exorbitant shipping costs foiled our plan.
Add comment October 23, 2009
DQ
How to order Dairy Queen like a Pro
If you don’t mind browbeating the teenager behind the counter: “One small cup of vanilla with butterscotch dip and Reese’s Peanut Butter Cups on top” (official rules prohibit employees from using candy as toppings, as opposed to mix-ins)
If you laugh in the face of bloat: “One medium butterscotch malted”
If you promised your dog the leftovers: “One vanilla kiddie cone with butterscotch dip” (eat only the ice cream, not the cone, and make sure to save the paper)
Add comment October 19, 2009
How Low Can You Go?
After working all day, walking home, changing into spandex, racing to the gym, exercising for 2/3 of a Bravo TV show, navigating Fairway at rush hour, and returning home, I have little energy for cooking. On weeknights like these, the fewer the steps the better. Here is a side dish with 4 steps and 2 ingredients. (I find it turns out best if you wear slippers and over-sized sweatpants while cooking.)
Chipotle Sweet Potatoes
1. Stab several sweet potatoes (or garnet yams, if you prefer something sweeter) with a fork
2. Roast them on a baking sheet (cover the sheet with foil to reduce clean-up time) at 425º until tender
3. Cut the potatoes in half and scoop the insides out with a spoon
4. Puree in a food processor with Chipotle Tabasco to taste
NOTE: for UWS Fairway shoppers, the Tabasco is NOT shelved with the other hot sauces. You can find it with the steak sauce, in the corner behind the meat counter
Add comment October 19, 2009
