Posts Tagged lemon

White Clam Sauce

Linguine with White Clam SauceThere’s nothing like a good white clam sauce to go with your linguine (or any other kind of pasta you might choose. My favorite food store actually carries shucked fresh clams, so I generally buy  a tub of these for this recipe. However, if yours doesn’t, you can buy baby clams in a can. They work just fine. However, that’s not quite enough for me. I also buy a couple of cans of chopped clams as well. The more the merrier.

This recipe is for 1 lb. of pasta. It calls for a cup of clam juice or chicken stock. The clam juice will make the sauce stronger, while the chicken stock will make it a bit more mellow and buttery flavored. The choice is yours, or you can even use half and half if you’d like.

Ingredients

1 can (or tub) of whole baby clams

2 cans of chopped clams

1/4 cup extra virgin olive oil

6 garlic cloves, minced

1 tsp. red pepper flakes

1.5 tsp. dried thyme

1 cup clam juice (or chicken stock)

1 cup dry white wine

1 lemon, zested

1/4 cup chopped fresh chives

Coarse ground black pepper and coarse salt

Italian bread (for mopping up extra sauce; optional)

Shaved Parmesan cheese (for serving)

1 lb. pasta, slightly undercooked

Directions

In a large, deep skillet add the olive oil and garlic. Cook for a couple of minutes until the oil becomes fragrant and the garlic begins to brown. Add the thyme and white wine. Cook for a few minutes until the concoction is slightly reduced. Add the clam juice or chicken stock (or a combination of the two). Allow it to simmer for a minute.

Stir in your clams and your lemon zest. Drain your pasta and add it to the skillet. Toss with the sauce for 2-3 minutes until it becomes al denté. Add the chives, pepper and salt to taste. Toss it a couple of times and you’re good to go!

It goes without saying that you should top this with some shaved Parmesan cheese!

 

 

 

 

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Summer Veggie Pasta Sauce

raw-zucchiniI spent my childhood eating traditional tomato-based pasta sauce. When I finally moved out of my family home and started to enjoy cooking, I decided I wanted to explore a bigger variety of sauces for my pasta. This sauce is especially nice in the summer, using zucchini, pancetta, and peas. Combine these delicious vegetables with butter, dry white wine and parmesan cheese, and it’s a real feast.

 

Ingredients

1 lb. cooked pasta

4 garlic cloves, chopped

4 oz. pancetta

1 cup zucchini, chopped

1 cup frozen sweet peas, thawed

1/4 cup + 1 tbsp. olive oil

5 tbsp. unsalted butter

1 tsp. crushed red pepper

1 tbsp. dried thyme

1 tsp. dried basil

Salt & pepper to taste

1/2 cup dry white wine (Chardonnay or Pinot Grigio)

Juice of one lemon

1/2 cup Parmesan cheese plus more for serving (I like to use the grated in the sauce and the shaved for serving)

Directions

The first order of business is to bring a large pan of salted water to the boil. Add the pasta, cook until al denté (most of the time this runs from 7-10 minutes after the rolling boil has started). Then drain and set aside. While this process is going on, you can work on your sauce.

Add the chopped pancetta to a large sauté pan and cook over medium heat for about 5-7 minutes. Then add the chopped zucchini, and cook for about 10 minutes, stirring frequently until it begins to soften. Add the thawed peas at the very end of this process and sauté for about 3 additional minutes. Remove from the heat and set aside.

In the same pan, heat the 1/4 cup olive oil over medium heat. Add the garlic and crushed red pepper, and sauté for 1-2 minutes until it turns golden and becomes fragrant. Then add the white wine, lemon juice, butter, thyme and basil. Cook for another two minutes or until the butter is completely melted.

Return the vegetables to the pan with the sauce and sauté for an additional minute or two. Then, add the pasta and toss with the Parmesan cheese to heat through.

This is a good time to give it a taste test for saltiness (the pancetta is salted and the cheese will also add a bit of saltiness to the dish). Add salt and pepper to taste.

You are ready to enjoy!

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Twenty-Clove Cauliflower Bake

Cauliflower-Garlic BakeI call this Twenty-Clove Cauliflower Bake because you literally bake a head of cauliflower with twenty semi-crushed whole cloves of garlic. And I mean semi-crushed, just enough to break open the cloves a bit. I use the back of a ramekin ever so gently on the cloves.

I keep a container of already-peeled garlic in my fridge. You can get this at your local grocer for not a lot of scratch. And it’s so much easier than peeling 20 cloves of garlic by hand.

This is a great side dish for just about everything you can think of, whether you’re making pork, beef, chicken or fish. It even works as a side for pasta dishes. I made this last night with my pan-seared scallops, which is another recipe I plan to post later today.

Ingredients

1 head of cauliflower, broken into florets

20 cloves of garlic

1/4 cup olive oil

1 tsp fresh lemon juice (optional, but I like it)

2-3 tbsp freshly chopped rosemary

1 tsp Himalayan sea salt (Kosher or regular sea salt is also fine here)

1 tsp fresh-ground black pepper

Finely grated Asiago or Parmesan cheese (optional)

Directions

The first thing I do is whisk together the olive oil, lemon juice, rosemary, salt and pepper and set it aside.

Break up the whole cauliflower into bite-sized florets, and gently break the garlic cloves.

Place the cauliflower and garlic in a single layer in a large baking dish. Pour the olive oil mixture over the vegetables and stir to coat. I generally drizzle a bit more olive oil on top before placing it in the oven.

Bake in a preheated 450-degree oven for 20 minutes, then turn the oven down to 350 degrees and bake for an additional 30 minutes. This allows the garlic to cook through and sweeten. It’s delicious.

If you want, sprinkle with finely grated Asiago or Parmesan cheese prior to serving.

 

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Good Karma’s Awesome Hummus Recipes

Hummus-Recipe-1There’s nothing quite like Hummus. It’s so versatile, and so tasty, and there are so many ways to serve it. I confess that there are days when I buy Hummus ready made. Sabra makes a great Hummus. But there’s nothing like making your own because you can make as many permutations as you like!

I got turned onto Hummus way back in the 80’s when I spent a lot of time eating at a great restaurant called Grendel’s Den in Harvard Square in Cambridge, Massachusetts. It was awesome. That’s where I learned you could serve Hummus with more than just pita bread.

We’re going to start here with five recipes for Hummus, but I can guarantee you that I will be posting several more as the winter months progress.

All of these recipes call for roasted garlic. It’s much better when the garlic cloves are roasted before adding them to the rest of the ingredients. Garlic is sweeter after roasting, and the flavor isn’t overpowering. It doesn’t take rocket science to roast garlic. Toss the cloves in a 350-degree oven lightly coated with olive oil and roast for about 20 minutes. Just be sure to keep an eye on it. It could take less time, it could take more. You want the garlic to be slightly browned and softened, but not burned.

Lemon-Garlic Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

4 tbsp Tahini paste

5 tbsp lemon juice

5 cloves garlic, roasted

1/2 tsp Kosher salt

2 tbsp olive oil

Olive oil and paprika (for garnish)

Directions

Roast the garlic and set aside. Put all ingredients into a food processor and puree until smooth. Remove to a serving bowl and refrigerate for about 30 minutes.

Place in a serving bowl, make a small well in the center, add some olive oil, and sprinkle with paprika. Serve with pita chips, warm pita bread, cucumbers, petite carrots, pepperoncini, whole pitted Kalamata olives, and red onion slices.

Roasted Red Pepper Hummus

Ingredients

1 16-oz can chick peas, drained

1/3 cup Tahini paste

1/4 cup lemon juice

2 tbsp olive oil

2 garlic cloves, roasted

1/2 tsp Kosher salt

3/4 cup roasted red peppers

Directions

Roast the garlic and set aside. Place all of the ingredients in a food processor and puree until smooth. Refrigerate for about 30 minutes.

Transfer to a serving bowl and garnish with several strips of leftover roasted red peppers. Serve with pita chips, fresh cut red pepper strips, red onion strips, and warm pita bread.

Jalapeno Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

2 Jalapeno peppers, cored, seeded and chopped

1/3 cup Tahini paste

3 garlic cloves, roasted

3 tbsp lemon juice

2 tbsp olive oil

1/2 tsp Kosher salt

Directions

Roast the garlic and set aside. Put all ingredients into a food processor and puree until smooth. Refrigerate for 30 minutes.

Transfer to a serving bowl, create a small well in the middle and add olive oil, garnish with strips of Jalapeno peppers. Serve with warm pita bread, blue corn strips, and Pepperoncini.

Black Bean Hummus

Ingredients

1 16-oz can black beans, drained

1/4 cup Tahini paste

3 garlic cloves, roasted

3 tbsp extra-virgin olive oil

3 tbsp lime juice

1 tsp ground cumin

1 tsp ground chili powder

1/2 tsp Kosher salt

Directions

Roast the garlic and set aside to cool. Add all ingredients to a food processor and puree until smooth. Refrigerate for about 30 minutes.

Transfer to a serving bowl. Serve with blue corn chips, warm pita bread, and fresh pepper strips.

Roasted Pine Nut Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

1/4 cup plus 2 tbsp roasted pine nuts

3 tbsp Tahini paste

3 garlic cloves, roasted

1/2 tsp Kosher salt

2 tbsp olive oil

Directions

Roast both the garlic and pine nuts and set aside. Add all of the ingredients, reserving the 2 tbsp roasted pine nuts for later. Puree until smooth. Put in the refrigerator for about 30 minutes.

Transfer to a serving bowl, and garnish with the reserved 2 tbsp roasted pine nuts. Serve with warm pita bread, red onion strips, pita chips, and fresh red, orange and yellow pepper strips.

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Greek Lemon Chicken Nos. 1 and 2

Greek Lemon ChickenThis is one of my all-time favorite dishes, and there’s more than one way to make it. Therefore, I’m posting both recipes here, listed as numbers 1 and 2. The baking instructions are the same, as you will see.

Greek Lemon Chicken incorporates some of the greatest spices on the planet, like oregano, thyme and rosemary. And let’s not forget the lemon, which is amazing. I’m not going to tell you which one is my favorite because I cannot choose between the two. If I could, there would only be one recipe here. So, don’t go thinking that I like the recipe labeled no. 1 better. It just worked out that way!

For this dish, I use bone-in chicken as opposed to boneless chicken. And I use everything but chicken breast.

Ingredients for Greek Lemon Chicken No. 1

2.5-3 lbs bone-in chicken pieces (wings, thighs and drumsticks)

3/4 cup lemon juice

2 tbsp dried oregano

2 tbsp dried thyme

2 tbsp dried rosemary

2 tbsp lemon zest

1.5 tbsp minced garlic

1 tbsp Kosher or sea salt

2 tsp fresh-ground black pepper

1/4 cup canola oil

Directions for Greek Lemon Chicken No. 1

Here’s where that Good Seasons cruet that I always talk about comes in handy. Check out the Kitchen Accessories page on this blog. Place all the ingredients in the cruet and shake like you mean it.

Take a toothpick and poke holes in both the top and undersides of the chicken pieces. Place them in a resealable plastic bag with the marinade. Marinate in the refrigerator for at least 6 hours, but preferably overnight. Be sure to turn the chicken by squeezing the bag every once in a while to ensure that all the pieces spend time in the marinade.

Bake for 1 hour in a preheated 350-degree oven. After an hour, turn the heat up to 375 degrees and bake for an additional 30 minutes to “crisp” the chicken.

Ingredients for Greek Lemon Chicken No. 2

For this version of Greek Lemon Chicken, you are basically making a “rub.”

2.5-3 lbs bone-in chicken (wings, thighs and drumsticks)

3 tbsp olive oil

3 tbsp garlic powder

2 tbsp onion powder

3 tbsp dried thyme

3 tbsp dried oregano

3 tbsp dried rosemary

1 tbsp Kosher or sea salt

1 tsp fresh-ground black pepper

3 tbsp lemon pepper seasoning

Zest of one lemon (reserve the lemon)

1 additional lemon, cut into thin slices

Directions for Greek Lemon Chicken No. 2

Mix the garlic powder, onion powder, thyme, rosemary, oregano. salt, pepper, lemon pepper seasoning, and lemon zest together to make a rub. Rub each piece of chicken on both sides with olive oil and apply the rub. Then, wrap each piece individually in plastic wrap. Place in the refrigerator and allow the chicken pieces to absorb the flavors for a minimum of 6 hours or, preferably, overnight.

When you are ready to bake the chicken, unwrap the pieces and place them in a baking dish. Poke holes in each piece with a toothpick, and squeeze the lemon you zested on top of the chicken. Cut the additional lemon into thin slices and place them on top of the chicken.

Bake for 1 hour in a preheated 350-degree oven. After an hour, increase the temperature to 375 degrees and bake for an additional hour to “crisp” the chicken.

Discard the lemon slices that may have burned prior to serving. Otherwise, you can serve it with them on.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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