November 28th, 2004
Are you sick of the Thanksgiving leftovers yet? Throw them in a pot and make this tasty and heartwarming soup. This recipe uses homemade stock which will need to be made at least a day in advanced. To save time you can skip step 1 and use chicken broth. The result will be a soup that is a little less flavorful, although still delicious. Continue Reading »
November 20th, 2004
Linguini with White Clam Sauce Recipe
The Formula for Linguini with White Clam Sauce
extra-virgin olive oil
red pepper flakes
garlic, finely chopped
1 tin fillet of anchovies, oil drained
2 tablespoons fresh thyme leaves (4 or 5 sprigs stripped) or 1 1/2 teaspoons dried
1 cup dry white wine
1 bottle clam juice and/or Chicken stock (2 bottles for those who like extra broth)
1 can (15 ounces) whole/chopped baby clams
1/2 lemon, juiced
1 pound linguini, slightly undercooked
Lots of fresh ground black pepper and some kosher salt
The Procedure Linguini with White Clam Sauce
1. Heat a large deep skillet over medium heat and add extra-virgin olive oil.
2. Throw in the red pepper flakes, garlic and anchovies and cook until anchovies starts to crumble & melt into the oil. Be careful not to burn.
3. Add thyme and wine. Reduce wine about a minute.
4. Add clams, clam juice/chicken stock and lemon juice.
5. Meanwhile boil pasta and drain just before it becomes al dente. Add pasta to skillet and toss with sauce 2 to 3 minutes to absorb the flavor of the sauce.
6. Add parsley, grated cheese, pepper and salt to taste.
7. Serve with crusty bread to mop up the juices!
If in season, throw in some diced tomatoes at step 5. The heat of the pasta and sauce should be enough to warm it through. The tomatoes will add nice color and bring more flavor to the party.
November 16th, 2004
Pasta Fresca, a fresh summer dish that should only be prepared during the months when ripe tomatoes are abundant. Cheap, easy and tasty. What's not to like?
extra virgin olive oil
20 Roma tomatoes, chopped vertically in quarters
1 pound rigatoni
Fresh basil, julienned
Grated parmesan cheese, to taste
Kosher salt, to taste
Fresh ground pepper, to taste
1. Preheat oven to 350 degress F. Boil water for pasta in a large pot and season with salt.
2. Place cut tomatoes into a glass-baking dish with oil, vinegar, salt and pepper. Toss until the tomatoes are well coated, and if you like, add Italian herbs. Cover with aluminum foil.
3. Transfer glass dish with tomatoes to oven. Bake for 15 to 20 minutes until the tomato juices are boiling in the dish. In the meantime cook pasta until al dente. Remove foil and increase heat to 400 degrees F and bake for another 5-10 minutes.
4. Bruise basil by placing leaves one at a time in one hand and hitting with the other. Place leaves on top of each other and roll into a small cylinder and thinnly slice to make small strips.
5. Serve pasta on a plate with tomatoes on top, garnish with lots of basil and parmesan cheese. Salt and pepper to taste.