Review of last recipe - A great caesar recipe to have on hand!
TODAY'S RECIPE - SPAGHETTI WITH WHITE CLAM SAUCE
Don't know why I've never made this in my entire life ... maybe because it needs alot of garlic and I tend to shy away from what will make people shy away from me.
4 dozen cherrystone clams
1/2 cup butter
1 cup chopped onions
4-5 cloves garlic, minced
1/2 cup chopped parsley
salt and freshly ground pepper
1 tsp dried basil leaves
1 lb spaghetti
Wash clams thoroughly. Place clams in large pot with small amount of water (but at least 3 cups as you need this for the sauce). Cook covered just until the clams open. Remove clams. Strain the broth and reserve 3 cups. Remove clams from the shells and chop.
In a medium saucepan, melt butter. Saute onion, garlic and parsley until onion is almost tender. Add clams, reserved broth, 1 tsp salt, basil and pepper. Boil for 1 minute.
Meanwhile, add 2 tbsp salt to 4-6 quarts of rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until al dente.
Drain spaghetti in a collander and toss into the sauce. Serve.
Serves 4-6
Sunday, November 21, 2010
Wednesday, November 17, 2010
Review of last recipe - At first, I thought this would be an even better spinach gnocchi type of thing (see November 2, 2010 blog); with the added garlic, breadcrumbs and sage butter, but I was disappointed. The breadcrumbs ruined the mixture (the sausages broke apart in the chicken broth), so I tossed them, and the recipe. I'll probably make those spinach gnocchi with sage butter instead of the basil butter...personal preference.
TODAY'S RECIPE - CAESAR SALAD
There are millions of caesar salad recipes...I have a standard dressing recipe that I use (but always looking for something new), and this one looks right up my alley. I like it lemon-y, not too wet, and with anchovies.
l clove garlic, crushed
3/4 cup olive oil
3 slices firm bread
3 tbsp lemon juice
6 anchovy fillets, minced
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp black pepper
1/2 tsp worcestershire sauce
1 egg
1 head romaine lettuce
1/2 cup grated parmesan
Steep garlic in oil overnight; remove and discard. Cut bread into small cubes and saute in 1/4 cup garlic oil in large skillet until golden brown. Drain on paper towel.
Combine remaining oil, lemon juice, anchovies, salt, mustard, pepper and worcestershire sauce in a large salad bowl.
Heat egg in hot water in a small bowl for 10 minutes.
Tear romaine in bite ize pieces into salad bowl.
Top romaine with half the parmesan. Break egg over salad. Toss salad, spooning from bottom of bowl. until greens are coated with dressing. Sprinkle with remaining parmesan and the sauteed bread. Serve at once.
Serves 6.
TODAY'S RECIPE - CAESAR SALAD
There are millions of caesar salad recipes...I have a standard dressing recipe that I use (but always looking for something new), and this one looks right up my alley. I like it lemon-y, not too wet, and with anchovies.
l clove garlic, crushed
3/4 cup olive oil
3 slices firm bread
3 tbsp lemon juice
6 anchovy fillets, minced
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp black pepper
1/2 tsp worcestershire sauce
1 egg
1 head romaine lettuce
1/2 cup grated parmesan
Steep garlic in oil overnight; remove and discard. Cut bread into small cubes and saute in 1/4 cup garlic oil in large skillet until golden brown. Drain on paper towel.
Combine remaining oil, lemon juice, anchovies, salt, mustard, pepper and worcestershire sauce in a large salad bowl.
Heat egg in hot water in a small bowl for 10 minutes.
Tear romaine in bite ize pieces into salad bowl.
Top romaine with half the parmesan. Break egg over salad. Toss salad, spooning from bottom of bowl. until greens are coated with dressing. Sprinkle with remaining parmesan and the sauteed bread. Serve at once.
Serves 6.
Thursday, November 11, 2010
Review of last recipe - Just didn't understand this weird recipe. Even though I like all the ingredients, it really didn't taste good. Toss it!
TODAY'S RECIPE - SPINACH AND CHEESE SAUSAGES
In Italian, these are called rabaton
1 lb fresh spinach, stemmed
1 1/3 cup dried breadcrumbs
1 cup plus 2 tbsp ricotta cheese
1/2 cup freshly grated parmesan
4 eggs
2 medium garlic cloves, finely minced
1/2 tsp salt
5 cups chicken stock
1/2 cup flour
1/2 cup butter, melted
2 tsp dried sage, crumbled
freshly grated parmesan
Wash spinach thoroughly, shake to remove excess water. Transfer spinach to dutch oven. Place over low heat, cover and cook until wilted, stirring frequently, about 5 minutes. Drain spinach well and squeeze dry. Chop spinach coarsely. Transfer to large bowl. Blend in crumbs, cheeses, eggs, garlic and salt; mixture should be very firm. Form mixture into 1/2" x 2" sausages (can be prepared 1 day ahead; cover and refrigerate).
Preheat oven to 350 degrees. Generously butter large baking dish. Bring stock to rapid boil in large saucepan. Roll sausages in flour, shaking off excess. Carefully add sausages to stock in batches of 15-20 and cook until sausages float to top, about 2 minutes. Transfer to prepared dish using slotted spoon.
Add sage to melted butter. Pour over sausages and sprinkle with parmesan.
Serves 12.
TODAY'S RECIPE - SPINACH AND CHEESE SAUSAGES
In Italian, these are called rabaton
1 lb fresh spinach, stemmed
1 1/3 cup dried breadcrumbs
1 cup plus 2 tbsp ricotta cheese
1/2 cup freshly grated parmesan
4 eggs
2 medium garlic cloves, finely minced
1/2 tsp salt
5 cups chicken stock
1/2 cup flour
1/2 cup butter, melted
2 tsp dried sage, crumbled
freshly grated parmesan
Wash spinach thoroughly, shake to remove excess water. Transfer spinach to dutch oven. Place over low heat, cover and cook until wilted, stirring frequently, about 5 minutes. Drain spinach well and squeeze dry. Chop spinach coarsely. Transfer to large bowl. Blend in crumbs, cheeses, eggs, garlic and salt; mixture should be very firm. Form mixture into 1/2" x 2" sausages (can be prepared 1 day ahead; cover and refrigerate).
Preheat oven to 350 degrees. Generously butter large baking dish. Bring stock to rapid boil in large saucepan. Roll sausages in flour, shaking off excess. Carefully add sausages to stock in batches of 15-20 and cook until sausages float to top, about 2 minutes. Transfer to prepared dish using slotted spoon.
Add sage to melted butter. Pour over sausages and sprinkle with parmesan.
Serves 12.
Sunday, November 7, 2010
Review of last recipe - What more can I say but yum-yum-yum at every bite!
TODAY'S RECIPE - CABBAGE STRUDEL
2 tbsp (1/4 stick) butter
2 cups shredded cabbage
1/3 cup chopped onion
1/4 c water
pinch of sugar
1 hard cooked egg, minced
1 tbsp minced parsley
1 tsp caraway seed
salt and ground pepper
2 phyllo pastry sheets
3 tbsp melted butter
3 tbsp dry whole wheat or rye breadcrumbs
minced fresh parsley for garnish
sour cream
Melt 2 tbsp butter in heavy medium skillet over low heat. Stir in cabbage, onion, water and sugar. Cover and steam for 20 minutes. Uncover and cook until liquid evaporates. Cool completely. Mix in egg, parsley, caraway seed, salt and pepper.
Preheat oven to 375 degrees. lightly butter a baking sheet. Place 1 phyllo sheet on damp towel with the long side toward you. Brush lightly with some of the melted butter. Set remaining phyllo sheet on top. Brush lightly with some of melted butter. Sprinkle breadcrumbs on left half of phyllo. Fold right half over left to encase breadcrumbs. Brush lightly with some of the melted butter. Spread cabbage mixture on long edge, leaving 1" border on short sides. Fold borders in to encase cabbage. Roll up as for jelly roll. Place seam side down on prepared baking sheet. Brush roll with remaining melted butter. Bake until golden, about 30 minutes. Cool 5 minutes. Cut into 4 slices. Garnish with minced parsley and serve with sour cream.
Serves 2.
TODAY'S RECIPE - CABBAGE STRUDEL
2 tbsp (1/4 stick) butter
2 cups shredded cabbage
1/3 cup chopped onion
1/4 c water
pinch of sugar
1 hard cooked egg, minced
1 tbsp minced parsley
1 tsp caraway seed
salt and ground pepper
2 phyllo pastry sheets
3 tbsp melted butter
3 tbsp dry whole wheat or rye breadcrumbs
minced fresh parsley for garnish
sour cream
Melt 2 tbsp butter in heavy medium skillet over low heat. Stir in cabbage, onion, water and sugar. Cover and steam for 20 minutes. Uncover and cook until liquid evaporates. Cool completely. Mix in egg, parsley, caraway seed, salt and pepper.
Preheat oven to 375 degrees. lightly butter a baking sheet. Place 1 phyllo sheet on damp towel with the long side toward you. Brush lightly with some of the melted butter. Set remaining phyllo sheet on top. Brush lightly with some of melted butter. Sprinkle breadcrumbs on left half of phyllo. Fold right half over left to encase breadcrumbs. Brush lightly with some of the melted butter. Spread cabbage mixture on long edge, leaving 1" border on short sides. Fold borders in to encase cabbage. Roll up as for jelly roll. Place seam side down on prepared baking sheet. Brush roll with remaining melted butter. Bake until golden, about 30 minutes. Cool 5 minutes. Cut into 4 slices. Garnish with minced parsley and serve with sour cream.
Serves 2.
Tuesday, November 2, 2010
Review of last recipe - When I first typed out the recipe, I had the feeling that it was going to be alot of work for nothing, and I thought about just tossing it, but I did the work. I had a problem rolling the roulade. I ended up having to fold it in half; it became a big mess. It did taste good, but it was way too much effort for a messy end result.
TODAY'S RECIPE - SPINACH AND RICOTTA DUMPLINGS WITH BASIL BUTTER
1 container (15 oz) part skim ricotta cheese
2 pkg (10 oz each) frozen chopped spinach, cooked and squeezed very dry
2 eggs, slightly beaten
1 tsp salt
1/2 tsp nutmeg, or more to taste
3/4 cup grated parmesan cheese, divided
about 1/2 cup flour
water
6 tbsp butter
2 tbsp minced fresh or 2 tsp dried basil
Drain ricotta in very fine mesh or a cheesecloth lined sieve until liquid is removed. In large bowl, mix well the ricotta, spinach, eggs, salt, nutmeg and 1/2 cup parmesan. Gradually add only as much flour as mixture will absorb (depends on the dryness of the spinach), and mix thoroughly. Chill 1/2 hour.
Bring large pot of water to boil. Meanwhile lightly flour a board or piece of foil. Shape tablespoons of the spinach mixture in balls the size of a large walnut (can be made ahead, up to this point). Roll lightly in flour to coat.
With a slotted spoon, add a few gnocchi at a time to the large pot of vigorously boiling water. Cook 1-2 minutes or until they float. Remove with slotted spoon to shallow pan suitable for broiling and large enough to hold gnocchi in a single layer. When all the gnocchi are in the dish, melt butter with basil in small saucepan. pour evenly over gnocchi and sprinkle with the remaining 1/4 cup parmesan. Broil 4-5 minutes or until golden brown. Serve immediately.
Makes 4 servings.
Per serving: 507 calories, 28 g protein, 23 g carbs, 35 g fat, 233 mg cholesterol, 1110 mg sodium
TODAY'S RECIPE - SPINACH AND RICOTTA DUMPLINGS WITH BASIL BUTTER
1 container (15 oz) part skim ricotta cheese
2 pkg (10 oz each) frozen chopped spinach, cooked and squeezed very dry
2 eggs, slightly beaten
1 tsp salt
1/2 tsp nutmeg, or more to taste
3/4 cup grated parmesan cheese, divided
about 1/2 cup flour
water
6 tbsp butter
2 tbsp minced fresh or 2 tsp dried basil
Drain ricotta in very fine mesh or a cheesecloth lined sieve until liquid is removed. In large bowl, mix well the ricotta, spinach, eggs, salt, nutmeg and 1/2 cup parmesan. Gradually add only as much flour as mixture will absorb (depends on the dryness of the spinach), and mix thoroughly. Chill 1/2 hour.
Bring large pot of water to boil. Meanwhile lightly flour a board or piece of foil. Shape tablespoons of the spinach mixture in balls the size of a large walnut (can be made ahead, up to this point). Roll lightly in flour to coat.
With a slotted spoon, add a few gnocchi at a time to the large pot of vigorously boiling water. Cook 1-2 minutes or until they float. Remove with slotted spoon to shallow pan suitable for broiling and large enough to hold gnocchi in a single layer. When all the gnocchi are in the dish, melt butter with basil in small saucepan. pour evenly over gnocchi and sprinkle with the remaining 1/4 cup parmesan. Broil 4-5 minutes or until golden brown. Serve immediately.
Makes 4 servings.
Per serving: 507 calories, 28 g protein, 23 g carbs, 35 g fat, 233 mg cholesterol, 1110 mg sodium
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