Posts Tagged OLIVE OIL

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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Mustard and Herbed Rack of Lamb

rack_of_lamb2I made this for Thanksgiving, and it was delicious. For those of you who think lamb has to taste “gamey,” whatever that means, I’m here to tell you it doesn’t. It just depends on the cut of lamb you buy, how fresh it is, and how you prepare it. I had the ultimate anti-lamb person I know taste this on Thanksgiving, and she loved it.

Rack of lamb is one of those cuts of meat that is worth the price because it lives up to its billing. It’s melt-in-your-mouth delicious. If you’re not convinced, I suggest you give it a try so that you can see for yourself.

You can get your butcher to “French” the rack for you or, if you’re lucky, your local supermarket sells it that way. I ordered mine a week in advance from my local grocer and it came all ready to go.

Ingredients

Two 1.5 lb racks of lamb, Frenched

2 tbsp olive oil

1/4 cup Dijon mustard

1/4 cup red wine vinegar

1/4 cup minced garlic

2 tbsp packed light brown sugar

2 tbsp dried rosemary leaves

2 tbsp dried thyme leaves

Kosher salt and fresh-ground pepper

Directions

Whisk together the mustard, vinegar, garlic and brown sugar until well incorporated. Score the fat side of the lamb racks. Place in a glass or non-reactive baking dish and pour the marinade over the lamb. Be sure both the top and the “meat side” of the racks are covered with marinade. Cover with plastic wrap and marinate overnight.

The next day, scrap the marinade off the lamb and retain. Heat the olive oil and a pan, and brown the racks on both sides. Sprinkle both sides of the racks liberally with salt and pepper, as well as the rosemary and thyme leaves. Place in a baking dish and pour on the marinade.

Bake in a preheated 400-degree oven for 30 minutes. Remove and cover with aluminum foil. Allow the racks to sit for 5-10 minutes before cutting into chops and serving.

 

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Slow Cooker Lamb Vindaloo

Lamb vindaloo with Basmati RiceAnother amazing Indian food here, this time made in a slow cooker. I have to tell you that I think a slow cooker (or crock pot or whatever you want to call it) is an essential kitchen item, and I have just posted this in my Kitchen Essentials section.

Vindaloo, whether it be with lamb, pork, chicken or beef, is one of the hottest dishes in all of Indian cooking. Not only does this recipe call for cayenne pepper, but it also calls for six Chipotle chili peppers. These are essentially Jalapenos that have been smoked. This dish is not for the weak willed, but it is so delicious. It should be served over Basmati rice.

For those who may not have an adventurous palate where “heat” is concerned, I am also providing a recipe at the end for a yogurt sauce that can be used to “cool” the dish when serving. The combination of the rice and the yogurt sauce should make it tolerable for even the weakest palate.

Ingredients

1 boneless leg of lamb, 4-5 lbs, trimmed of fat and cut in bite-sized pieces

3 medium red potatoes, washed and cut in bite-sized pieces

4 tbsp olive oil, divided

2 large Vidalia onions, chopped and divided

1.5 cups of frozen petite peas, defrosted

10 garlic cloves, crushed

6 Chipotle chili peppers, reconstituted and scraped (see Directions)

2 tbsp paprika

1 tbsp cumin

1 tbsp cardamom

1 tsp cayenne pepper

1 cup low-sodium beef broth

1 14.5-oz can diced tomatoes

2 bay leaves

2 tsp ginger paste

1 tsp cinnamon

1 tsp turmeric

1 tsp Kosher salt

2 tbsp red wine vinegar

1 tsp sugar

1/2 cup chopped, fresh cilantro

1 tbsp cornstarch plus 1 tbsp water

1 cup plain Greek yogurt

1 cucumber, peeled, trimmed and seeds removed

Kosher salt and fresh-ground pepper (to taste; for the yogurt-cucumber sauce)

Directions

The first order of business is to prepare the Chipotle chili peppers. Reconstitute the peppers by soaking them in boiling water for 30 minutes. Once they have cooled, cut them open and scrape the chili meat from the skin and set aside.

In a food processor, take half the onion, the garlic, the Chipotle chili peppers, the cinnamon, cardamom, turmeric, cayenne, cumin, paprika, ginger paste and two tablespoons of the olive oil and pureé into a paste. Put it into a bowl and add the lamb pieces. Stir to coat the lamb thoroughly and place in the refrigerator overnight.

The next day heat the balance of the oil in a skillet over medium-high heat. Brown the marinated lamb. You may need to do this in batches, but you do not need to cook the lamb through. Place in a slow cooker along with the beef broth, the salt, the sugar, the tomatoes, the potatoes, and the bay leaves. Cook on low for about 6-8 hours. About 30 minutes before the vindaloo is done, add the peas, then mix the tablespoon of cornstarch and the tablespoon of water and add it to the slow cooker. Stir thoroughly. The cornstarch-water mix will help to thicken the stew.

Serve over Basmati rice and garnish with cilantro.

Turning Down the Heat

Yogurt is a great way to temper the heat of this dish. Take the cup of plain Greek yogurt and the cucumber and put it in a food processor. Pureé until smooth and add salt and pepper to taste. Put in bowl and refrigerate until you serve the Lamb Vindaloo.

 

 

 

 

 

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