prep time: tbd
cook time: 90 minutes
servings: 4 - 6
ingredients:
2 lobsters, about 1 1/2 pounds each
1/4 cup whole almonds
1/4 cup hazelnuts
olive oil
2 slices day-old bread from a large french or italian loaf - crusts removed
1 medium onion - finely chopped
salt
pepper
1 dried nora chiles or 1 dried ancho chile - stems and seeds removed
1 fresh red fresno chile - seeds removed and finely chopped
3 canned piquillo peppers - chopped
1 teaspoon pimenton dulce
4 garlic cloves - mined
1 cup tomato puree
1/2 cup dry white wine
12 littleneck clams or 24 manilla clams - rinsed
3 tablespoons chopped parsley
steps:
1. boil or steam lobsters for 10 minutes, then rinse with cool water. crack shells, remove mean and cut into large chunks. put shells in a large pot, cover with 10 cups water and simmer for 20 - 30 minutes. strain, reserve broth and discard shells.
2. heat oven to 400 degrees. place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 - 15 minutes. rub skins from hazelnuts; discard skins.
3. place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch. when oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 - 6 minutes, adjusting heat if bread is browning too quickly. remove bread, drain on paper towel and cut into 1/2-in cubes; set aside. pour off all but 4 tablespoon oil. add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.
4. meanwhile, put dried nora chiles in a small pot of water and simmer for 15 minutes, until softened, then drain, discarding water.
5. put almonds, hazelnuts, fried bread, garlic, dried chiles, fresno chiles, piquillo peppers and pimenton in a large mortar (or food processor) and pound to a rough paste.
6. add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally. add tomato puree and wine and simmer until mixture has dried out a bit. add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes. taste for salt and adjust seasoning. if too thick, add a little more broth.
7. bring to a brisk simmer and add clams. when clams begin to open, add lobster meat and cook 5 minutes more. stir in parsley and ladle the stew into bowls.
- new york times, september 2014
Showing posts with label clams. Show all posts
Showing posts with label clams. Show all posts
1.10.2014
steamed clams in spicy tomato sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4.5 pounds clams
2 tablespoons olive oil
1 cup dry white wine
1 small onion - minced
4 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 28-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves
pinch of saffron
salt
pepper
3 - 4 tablespoons finely chopped fresh parsley or cilantro
lemon juice
steps:
1. rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. discard any that are open or that have cracked shells.
2. place the wine in a large, lidded pan that will accommodate all of the clams. bring to a boil and reduce by half. add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 - 3 minutes, until the clams open. remove from the heat. discard any clams that have not opened.
3. set a strainer over a bowl, line with cheesecloth and drain the clams. set the liquid and the clams aside in separate bowls.
4. heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. cook, stirring, until tender, about 3 minutes,, and add the garlic and red pepper flakes. cook, stirring, until fragrant, about 30 seconds - 1 minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 - 25 minutes, stirring often, until the mixture has cooed down and is very fragrant. taste and adjust seasonings.
5. stir the clams into the tomato sauce and heat through, stirring. add the parsley, stir again, and serve in wide soup bowls. drizzle a little olive oil and a few drops of lemon juice over each serving.
- new york times, december 2013
cook time: tbd
servings: 4
ingredients:
4.5 pounds clams
2 tablespoons olive oil
1 cup dry white wine
1 small onion - minced
4 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 28-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves
pinch of saffron
salt
pepper
3 - 4 tablespoons finely chopped fresh parsley or cilantro
lemon juice
steps:
1. rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. discard any that are open or that have cracked shells.
2. place the wine in a large, lidded pan that will accommodate all of the clams. bring to a boil and reduce by half. add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 - 3 minutes, until the clams open. remove from the heat. discard any clams that have not opened.
3. set a strainer over a bowl, line with cheesecloth and drain the clams. set the liquid and the clams aside in separate bowls.
4. heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. cook, stirring, until tender, about 3 minutes,, and add the garlic and red pepper flakes. cook, stirring, until fragrant, about 30 seconds - 1 minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 - 25 minutes, stirring often, until the mixture has cooed down and is very fragrant. taste and adjust seasonings.
5. stir the clams into the tomato sauce and heat through, stirring. add the parsley, stir again, and serve in wide soup bowls. drizzle a little olive oil and a few drops of lemon juice over each serving.
- new york times, december 2013
11.22.2013
clam chowder with spinach and dill
prep time: tbd
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
5.31.2013
shellfish minestrone with basil pesto
prep time: tbd
cook time: tbd
servings: 4 - 6
pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil
minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans
pesto steps:
1. put basil, parsley and 2 chopped garlic cloves in a blender. season lightly with salt and pepper. add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary. pour into a small serving bowl, cover tightly and set aside.
minestrone steps:
1. put 2 tablespoon olive oil in a large heavy pot over medium heat. add onion, carrot, season generously with salt and pepper and stir to coat. cook for about 2 minutes until softened. add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.
2. stir in cannelloni beans. add clams, in one layer if possible, and 1 cup water. turn heat to high and put on lid. keep at a rapid simmer until all clams have opened, about 5 minutes. add fish stock and bring to a simmer. taste broth and adjust seasoning.
3. just before serving, add squid, peas and fava beans and simmer for 2 minutes. ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.
- new york times, june 2013
cook time: tbd
servings: 4 - 6
pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil
minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans
pesto steps:
1. put basil, parsley and 2 chopped garlic cloves in a blender. season lightly with salt and pepper. add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary. pour into a small serving bowl, cover tightly and set aside.
minestrone steps:
1. put 2 tablespoon olive oil in a large heavy pot over medium heat. add onion, carrot, season generously with salt and pepper and stir to coat. cook for about 2 minutes until softened. add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.
2. stir in cannelloni beans. add clams, in one layer if possible, and 1 cup water. turn heat to high and put on lid. keep at a rapid simmer until all clams have opened, about 5 minutes. add fish stock and bring to a simmer. taste broth and adjust seasoning.
3. just before serving, add squid, peas and fava beans and simmer for 2 minutes. ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.
- new york times, june 2013
2.25.2013
a new england bouillabaisse
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 tablespoon olive oil
1 small onion - chopped
1 garlic clove - peeled and chopped
1 medium tomato - chopped
2 cups fish broth
a few fresh parsley stems
pinch of fennel seeds
salt
pepper
4 - 5 small clams
12 mussels
4 ounces cooked fish
steps:
1. heat the oil in a medium pot. saute the onion and garlic gently until softened. add the tomato, saute another minute, then pour in the fish stock and add the parsley stems and fennel seeds. salt and pepper to taste. simmer for about 20 minutes.
2. add the clams. allow to simmer for a few minutes and then add the mussels and the fish. allow to simmer until the clams and mussels open.
- goop, february 2013
cook time: tbd
servings: tbd
ingredients:
1 tablespoon olive oil
1 small onion - chopped
1 garlic clove - peeled and chopped
1 medium tomato - chopped
2 cups fish broth
a few fresh parsley stems
pinch of fennel seeds
salt
pepper
4 - 5 small clams
12 mussels
4 ounces cooked fish
steps:
1. heat the oil in a medium pot. saute the onion and garlic gently until softened. add the tomato, saute another minute, then pour in the fish stock and add the parsley stems and fennel seeds. salt and pepper to taste. simmer for about 20 minutes.
2. add the clams. allow to simmer for a few minutes and then add the mussels and the fish. allow to simmer until the clams and mussels open.
- goop, february 2013
12.10.2012
clam risotto with bacon and chives
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 cups calm juice
3 cups water
1/4 pound bacon - slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion - chopped
3 cloves garlic - minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt
3 tablespoons chopped chives
1/4 teaspoon pepper
1 cup drained chopped clams
steps:
1. in a medium saucepan, bring the clam juice and water to a simmer.
2 in a large pot, cook the bacon until crisp. remove the bacon from the pot and pour off all the fat. in the same pot, heat the oil over moderately low heat. add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
4. add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. the rice and liquid should bubble gently; adjust the heat as needed. continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minute in all. the liquid that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all of the clam juice, or you may need to add some water.
5. stir in the chives, pepper, and clams. cook, stirring, until the clams are just done, about 1 minute. taste for salt and add more salt if needed.
- delish
cook time: tbd
servings: 4
ingredients:
3 cups calm juice
3 cups water
1/4 pound bacon - slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion - chopped
3 cloves garlic - minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt
3 tablespoons chopped chives
1/4 teaspoon pepper
1 cup drained chopped clams
steps:
1. in a medium saucepan, bring the clam juice and water to a simmer.
2 in a large pot, cook the bacon until crisp. remove the bacon from the pot and pour off all the fat. in the same pot, heat the oil over moderately low heat. add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
4. add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. the rice and liquid should bubble gently; adjust the heat as needed. continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minute in all. the liquid that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all of the clam juice, or you may need to add some water.
5. stir in the chives, pepper, and clams. cook, stirring, until the clams are just done, about 1 minute. taste for salt and add more salt if needed.
- delish
11.09.2012
clam pasta with basil and hot pepper
prep time: tbd
cook time: tbd
servings: 4 - 6
basil puree ingredients:
1 cup basil leaves
1 cup italian parsley leaves
3 garlic cloves - smashed to a paste
1/4 cup olive oil
salt
pepper
pasta ingredients:
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves - minced
1/2 teaspoon crushed fennel seed
1/2 teaspoon peperoncino
4 pounds small clams - rinsed
1/2 cup dry white wine
basil leaves (garnish)
lemon wedges (garnish)
basil puree steps:
1. grind gasil and parsley together in a food processor. add garlic paste and olive oil, pulse to combine. season to taste with salt and pepper.
pasta steps:
1. bring a large pot of salted water to a boil. add pasta and cook according to package directions. drain.
2. meanwhile, heat olive oil and a heavy-bottomed wide pot with a lid over medium-high heat. add garlic, fennel and pepperoncino. allow to sizzle without browning, about 1 minutes. add clams, stirring to coat with a wooden spoon. raise heat to high, add wine and put on the lid. cook, covered, until all clams have opened, 5 - 7 minutes. turn off heat (discard an clams that fail to open).
3. add cooked pasta and basil puree to pot and toss gently to combine. transfer to a serving bowl. garnish with basil leaves and lemon wedges.
- new york times, september 2012
cook time: tbd
servings: 4 - 6
basil puree ingredients:
1 cup basil leaves
1 cup italian parsley leaves
3 garlic cloves - smashed to a paste
1/4 cup olive oil
salt
pepper
pasta ingredients:
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves - minced
1/2 teaspoon crushed fennel seed
1/2 teaspoon peperoncino
4 pounds small clams - rinsed
1/2 cup dry white wine
basil leaves (garnish)
lemon wedges (garnish)
basil puree steps:
1. grind gasil and parsley together in a food processor. add garlic paste and olive oil, pulse to combine. season to taste with salt and pepper.
pasta steps:
1. bring a large pot of salted water to a boil. add pasta and cook according to package directions. drain.
2. meanwhile, heat olive oil and a heavy-bottomed wide pot with a lid over medium-high heat. add garlic, fennel and pepperoncino. allow to sizzle without browning, about 1 minutes. add clams, stirring to coat with a wooden spoon. raise heat to high, add wine and put on the lid. cook, covered, until all clams have opened, 5 - 7 minutes. turn off heat (discard an clams that fail to open).
3. add cooked pasta and basil puree to pot and toss gently to combine. transfer to a serving bowl. garnish with basil leaves and lemon wedges.
- new york times, september 2012
2.24.2012
cioppino
prep time: 30 minutes
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
9.23.2011
linguine with clams
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound dried linguine
1/4 cup extra-virgin olive oil
6 garlic cloves - sliced
1 pound small clams - scrubbed
1 tablespoon red chile flakes
1 cup dry white wine
1 bunch italian parsley
3 tablespoons salt
steps:
1. bring 6 quarts of water to a boil. salt the water. drop the linguine into the boiling water.
2. while pasta cooks, make the sauce. in a 12 - 14-inch saute pan, heat the olive oil over medium high heat. ad the sliced garlic. cook the garlic until it's fragrant.
3. before the garlic gets too brown, add the clams. add the chili flakes and white wine. cover the pan and cook until the clams steam open.
4. while cooking, coarsely chop parsley, including stems.
5. drain the linguine when it is one minute short of the cooking time on the package instructions and put it in the saute pan with the clams. toss the pasta in the pan to allow it to absorb the broth.
6. remove any unopened clams. add parsley and toss together. serve the pasta. finish with a pinch of chilies.
- goop, march 2011
cook time: tbd
servings: 4 - 6
ingredients:
1 pound dried linguine
1/4 cup extra-virgin olive oil
6 garlic cloves - sliced
1 pound small clams - scrubbed
1 tablespoon red chile flakes
1 cup dry white wine
1 bunch italian parsley
3 tablespoons salt
steps:
1. bring 6 quarts of water to a boil. salt the water. drop the linguine into the boiling water.
2. while pasta cooks, make the sauce. in a 12 - 14-inch saute pan, heat the olive oil over medium high heat. ad the sliced garlic. cook the garlic until it's fragrant.
3. before the garlic gets too brown, add the clams. add the chili flakes and white wine. cover the pan and cook until the clams steam open.
4. while cooking, coarsely chop parsley, including stems.
5. drain the linguine when it is one minute short of the cooking time on the package instructions and put it in the saute pan with the clams. toss the pasta in the pan to allow it to absorb the broth.
6. remove any unopened clams. add parsley and toss together. serve the pasta. finish with a pinch of chilies.
- goop, march 2011
8.07.2011
pizza
prep time: tbd
cook time: tbd
servings: tbd
pizza dough ingredients:
2 1/4 cups warm water - divided
2 tablespoons granulated sugar
3 packages, or 2 tablespoons + 3/4 teaspoons, active dry yeast
5 cups of flour + more for kneading and dusting
1 1/2 tablespoons extra virgin olive oil
1 tablespoon coarse salt
pizza sauce ingredients:
2 tablespoons extra virgin olive oil
1 carrot - peeled and finely diced
1 small yellow onion - peeled and finely diced
1 28-ounce can whole peeled tomatoes with their juice
1 teaspoon coarse salt
pizza dough steps:
1. whisk together 3/4 cup of water and the yeast in a large bowl and let stand until the surface has a few bubbles and is creamy, about 5 minutes.
2. add 1 1/2 cups water, 3 3/4 cups flour, olive oil and salt. stir until smooth. while stirring, gradually add up to another cup of flour until the dough starts to pull itself from the edges of the bowl.
3. knead the dough on a generously floured surface until it's elastic and smooth. dust the surface with flour as you go.
4. form the kneaded dough into a ball, dust with flour, and gently place in a large bowl and cover with plastic wrap or a tea-towel. let it rise in a warm spot until doubled, about 1 1/2 hours. you can let it sit for up to a couple of hours or even overnight in the refrigerator.
5. pre-heat the oven to 500 degrees and arrange an oven rack in the top third of the oven (but not the top rack) and place a pizza stone on the rack. let it heat for about 1 hour. turn a large baking sheet upside down and dust the surface with flour.
6. break off pieces of dough and stretch with your fingers until quite thin. you can also roll your dough out using a rolling pin. place it on the dusted baking sheet.
7. add pizza sauce making sure not to put too much sauce on and not to get it to close to the edges.
8. sprinkle pizza with toppings of your choice (suggestions below) and then stick them in the oven.
9. jiggle the pizza gently on the pan to make sure it is not sticking, and un-stick it if it is, putting a little flour underneath the sticky parts. slide the pizza onto the heated pizza stone. make sure to start at the stone's back end so the at the entire pizza will fit.
10. cook the pizza for 3 minutes. if you have a broiler on the top of your oven, turn off the oven and turn on the broiler. broil the pizza until golden, crisp and a bit blistery and charred in places, 2 - 4 minutes (watch carefully so it doesn't burn). if you don't have a top broiler, just bake the pizza until the cheese is melted and the crust well browned, about 10 minutes. use tongs to slide the pizza to a large platter and enjoy.
pizza sauce steps:
1. heat the olive oil in a sauce pan over medium heat. add the carrot and onion and cook, stirring now and then, until softened but not ground, about 8 minutes.
2. add the tomatoes and their juice and the salt. turn the heat to high and bring to a boil. turn the heat to low and let the sauce simmer for 40 minutes.
3. carefully puree in a blender until very smooth. let it cool before saucing your pizzas.
suggested pizzas:
classic margherita:
a thin layer of tomato sauce
freshly torn buffalo mozzarella
a few fresh basil leaves - tear onto the pizza once it's cooked
spring squash blossom pizza:
a thin layer of tomato sauce
a few dots of ricotta
grated parmesan
torn squash blossoms tossed with a bit of oil (so they crisp in the oven)
quattro formaggi:
torn pieces of buffalo mozzarella
crumbled gorgonzola
grated fontina
grated parmesan
a drizzle of truffle oil (optional)
clam pizza ingredients:
1 pound of the smallest clam available
3 tablespoons extra virgin olive oil
2 cloves of crushed fresh garlic
6 cherry tomatoes
a pinch of red chili flakes
1/2 cup red or white wine
grated parmesan
parsley - chopped
clam pizza steps:
1. in an oven-proof baking dish, combine the clams with the olive oil and garlic. using your hands, crush over the tomatoes. sprinkle with red chili flakes. pour the wine over the mixture and roast until the clams are open; about 10 minutes.
2. spoon the juice from the clam dish over the pizza dough. sprinkle a small handful of grated parmesan. shuck the clams and spread them over the dough. when it's done cooking, sprinkle with chopped parsley.
- goop, may 2011
cook time: tbd
servings: tbd
pizza dough ingredients:
2 1/4 cups warm water - divided
2 tablespoons granulated sugar
3 packages, or 2 tablespoons + 3/4 teaspoons, active dry yeast
5 cups of flour + more for kneading and dusting
1 1/2 tablespoons extra virgin olive oil
1 tablespoon coarse salt
pizza sauce ingredients:
2 tablespoons extra virgin olive oil
1 carrot - peeled and finely diced
1 small yellow onion - peeled and finely diced
1 28-ounce can whole peeled tomatoes with their juice
1 teaspoon coarse salt
pizza dough steps:
1. whisk together 3/4 cup of water and the yeast in a large bowl and let stand until the surface has a few bubbles and is creamy, about 5 minutes.
2. add 1 1/2 cups water, 3 3/4 cups flour, olive oil and salt. stir until smooth. while stirring, gradually add up to another cup of flour until the dough starts to pull itself from the edges of the bowl.
3. knead the dough on a generously floured surface until it's elastic and smooth. dust the surface with flour as you go.
4. form the kneaded dough into a ball, dust with flour, and gently place in a large bowl and cover with plastic wrap or a tea-towel. let it rise in a warm spot until doubled, about 1 1/2 hours. you can let it sit for up to a couple of hours or even overnight in the refrigerator.
5. pre-heat the oven to 500 degrees and arrange an oven rack in the top third of the oven (but not the top rack) and place a pizza stone on the rack. let it heat for about 1 hour. turn a large baking sheet upside down and dust the surface with flour.
6. break off pieces of dough and stretch with your fingers until quite thin. you can also roll your dough out using a rolling pin. place it on the dusted baking sheet.
7. add pizza sauce making sure not to put too much sauce on and not to get it to close to the edges.
8. sprinkle pizza with toppings of your choice (suggestions below) and then stick them in the oven.
9. jiggle the pizza gently on the pan to make sure it is not sticking, and un-stick it if it is, putting a little flour underneath the sticky parts. slide the pizza onto the heated pizza stone. make sure to start at the stone's back end so the at the entire pizza will fit.
10. cook the pizza for 3 minutes. if you have a broiler on the top of your oven, turn off the oven and turn on the broiler. broil the pizza until golden, crisp and a bit blistery and charred in places, 2 - 4 minutes (watch carefully so it doesn't burn). if you don't have a top broiler, just bake the pizza until the cheese is melted and the crust well browned, about 10 minutes. use tongs to slide the pizza to a large platter and enjoy.
pizza sauce steps:
1. heat the olive oil in a sauce pan over medium heat. add the carrot and onion and cook, stirring now and then, until softened but not ground, about 8 minutes.
2. add the tomatoes and their juice and the salt. turn the heat to high and bring to a boil. turn the heat to low and let the sauce simmer for 40 minutes.
3. carefully puree in a blender until very smooth. let it cool before saucing your pizzas.
suggested pizzas:
classic margherita:
a thin layer of tomato sauce
freshly torn buffalo mozzarella
a few fresh basil leaves - tear onto the pizza once it's cooked
spring squash blossom pizza:
a thin layer of tomato sauce
a few dots of ricotta
grated parmesan
torn squash blossoms tossed with a bit of oil (so they crisp in the oven)
quattro formaggi:
torn pieces of buffalo mozzarella
crumbled gorgonzola
grated fontina
grated parmesan
a drizzle of truffle oil (optional)
clam pizza ingredients:
1 pound of the smallest clam available
3 tablespoons extra virgin olive oil
2 cloves of crushed fresh garlic
6 cherry tomatoes
a pinch of red chili flakes
1/2 cup red or white wine
grated parmesan
parsley - chopped
clam pizza steps:
1. in an oven-proof baking dish, combine the clams with the olive oil and garlic. using your hands, crush over the tomatoes. sprinkle with red chili flakes. pour the wine over the mixture and roast until the clams are open; about 10 minutes.
2. spoon the juice from the clam dish over the pizza dough. sprinkle a small handful of grated parmesan. shuck the clams and spread them over the dough. when it's done cooking, sprinkle with chopped parsley.
- goop, may 2011
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