Creamy Turkey Soup with Rice

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 »

Linguini with White Clam Sauce

November 20th, 2004

Linguini with White Clam Sauce Recipe

Thanks to Pony, this simple yet flavorful pasta dish has become one of my go-to dishes. Of course I added my own twist to make it my own. The best thing about this recipe is that it is quick and easy to make with ingredients you probably already have on hand, and it doesn't taste too bad either ;) Like Pony always says, this dish is more enjoyable with generous portions of broth. Increasing the clam juice will give the dish a stronger clam flavor, but I recently discovered that chicken stock is also a great alternative that gives it a velvety personality. My recommendation is to use both.

Linguine with White Clam Sauce

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
Chopped parsley
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!

Variation
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.

Pasta Fresca

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?

Pasta Fresca Recipe

the formula
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

the procedure
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.