Gastronome Tart

Maple-Molasses Baked Beans

There has always been several things that I didn't make throughout the years due to the fact that I figured taking a short cut would be easier. And for the most part, it was. Who hasn't picked up a can of baked beans instead of slaving over a hot stove and oven? It's just one of those items most people don't make themselves. I was one of them.

Until this past weekend. I was stuck at home the weekend before and pulled out my old cookbooks. Sometimes you are just dying to get in the kitchen and whip up some dinner for the friends that includes almost every dish being homemade. This weekend, I ditched the easy going mind set, and decided I was going to set out and make some homemade baked beans.

This recipe incorporates both molasses and maple syrup and brown sugar. No need to choose any longer, this one has it all and delicious it was. I don't think I will ever be grabbing a can of Bush's ever again. Enjoy!

 

Maple-Molasses Baked Beans

Serves 8-10

Ingredients

1 pound dried Great Northern beans

1/2 pound thickly sliced bacon, chopped

1 onion, chopped

4 garlic cloves, minced

2 cups ketchup

2 cup Dijon mustard

1/2 cup apple cider vinegar

1 1/2 cups dark brown sugar

1/3 cup molasses

1/4 cup maple syrup

1/4 cup worcestershire sauce

1/2 teaspoon salt

Directions

1. Place the beans in a large pot of water to cover and soak overnight.

2. Rinse the beans and pick them over. Place the beans in a Dutch oven and add enough water to cover by 2 inches. Bring the beans to a boil and cook for 2 minutes. Remove the pot from the heat, cover and let stand for one hour.

3. Drain and rinse the beans. Return the beans to the Dutch oven and add 6 cups water. Bring to a boil,  then reduce the heat to a simmer. Cover and cook until the beans are almost tender, about 1 hour.

4. Cook the bacon in a skillet over medium heat until crisp. Remove the bacon to paper towels to drain. Discard all but 2 tablespoons of the drippings from the pan. Add the onion to the pan with drippings and saute for 3-4 minutes, until soft. Add the garlic and cook for one minute more. Stir in the ketchup, mustard, vinegar, brown sugar, molasses, maple syrup, worcestershire sauce and salt. 

5. Preheat the oven to 275 degrees.

6. Drain the beans, reserving the cooking liquid. Put the beans in a 4-quart ovenproof Dutch oven or baking dish. Stir in the bacon and onion mixture. Cover and bake for 3 hours, stirring every 30 minutes, until the beans are creamy. If the beans seem dry, add reserved cooking liquid as necessary. Serve hot.

Source: Comfort Foods that take you Home by David Venable

7-Layer Ice Cream Cake

Growing up, a birthday just wasn't complete without an ice cream cake. Homemade cake? Oh, no. I shunned that long ago when my mother refused to make anything other than a sheet cake from a box. Requests for a round layered cake were always met with the usual comment that a sheet cake was much easier. 

Okay, so screw the whole layered cake. Outdated... I wanted the new thing and since I grew up in the 80's and 90's, an ice cream cake was the way to roll. Not just any ice cream cake, a Baskin Robbin's ice cream cake. Oooohhh yeaaahhh....

It has literally been years however since I have had my own ice cream cake for my birthday, so when I came across this little number via Pinterest, I was intrigued. That and also due to the fact that I needed a quick dessert that could be whipped up in no time. Which isn't my usual way of doing things, however, I must say that getting older and having to cook for a crowd at your house for a dinner party already changes you. 

This dessert was one of the easiest ones I have ever made and was also one that got the most compliments around the table. Imagine that! Enjoy!

7-Layer Ice Cream Cake

Ingredients

1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature

2 cups raspberry sorbet, softened

1 cup vanilla ice cream, softened

1/2 cup coarsely chopped Oreos (I used Oreos with chocolate creme)

2 large egg whites

Cream of tartar

1/2 cup sugar

1/2 teaspoon pure vanilla extract

 

Directions

 

1. Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup icecream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).

2. In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).

3. Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

Source: Everyday Food

 

Corn and Cherry Tomato Salad

 

Last year marked the first year that I had attempted a garden and while we got plenty of produce from what I had planted, I became quite greedy with my plans this year. You see, I planted too much and while that may sound like a good thing, when you start to notice that your garden has become overun by sugar pumpkins and watermelons, you become overwhelmed and start to think where is that vine heading off to next?

We didn't plant corn last year, and although I had heard they are space hoggers, yielding only one to two ears per stalk and then they are done, I had to try my hand at planting them. Mainly because how many of you have ever seen organic corn? It's hard to come by! And with GMO horror stories floating through my head, I set out to have some of our own.

Corn is fairly easy to grow and yet tomatoes in my yard? Almost impossible thanks to those squirrels that like to take one bite and then pitch the rest. I swear, what a waste!

This salad is super simple and is such a staple this time of the year that I just had to share it as it is one of the more tastier versions I have tried. Enjoy!

 

Corn and Cherry Tomato Salad

Serves 4-6

Ingredients

3 cups fresh sweet corn kernels (cut from about 6 ears of cooked corn)
20 cherry tomatoes, quartered
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp extra-virgin olive oil
1 tsp red wine vinegar
Salt and ground black pepper

Directions

In a large serving bowl, combine the corn, tomatoes, basil and parsley. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Cover until ready to serve.

Source: Williams-Sonoma Complete Outdoor Living Cookbook

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Cherry-Almond Biscotti

 I have a  bit of a ritual as of late on Sunday's. To me there seems to be nothing better than waking up late (okay, not too late. We are talking about 8:30 am here people) going into the kitchen, making myself a Nespresso latte and then grabbing a book and some homemade biscotti and heading back into bed to read for an hour or two.

The biscotti addition happened when I received some biscotti as a Christmas present in one of those business baskets. I never found myself as a biscotti person, yet once I started eating it in conjunction with a latte, I found myself absolutely  hooked!

So, as most gastronomes, I decided to make my own batch. This recipe freezes extremely well and I have been able to enjoy the same batch for quite some time. Just pull it out as you are making yourself some coffee, and by the time it is ready so is your biscotti. And despite what many may think, biscotti is extremely easy to make. Enjoy! 

Cherry- Almond Biscotti

Makes 24 Cookies

Ingredients

2 cups all-purpose flour

1.5 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup sugar

1/2 cup unsalted butter, melted and cooled

1.5 teaspoons grated orange zest

1 teaspoon vanilla extract

1 teaspoon pure almond extract

1 cup slivered almonds, toasted

1/2 cup dried cherries

Directions

1. Position a rack in the middle of the oven, and preheat to 350 degrees. Line a rimless baking sheet with parchment paper.

2. In a bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large bowl, combine the eggs and sugar. Beat on medium speed until light in color and thick, about three minutes. Beat in the melted butter, orange zest, and vanilla and almond extracts on low speed until blended. Add the dry ingredients and beat until incorporated. Using a wooden spoon, stir in the almonds and cherries. The dough will be soft and sticky.

4. Scoop out half of the dough onto one half of the prepared baking sheet, and form it into a log 10 inches long. Repeat with the remaining dough, spacing the logs 3 inches apart. Press the logs gently to make them 3 inches wide. With damp fingertips, gently smooth out the surface of the logs.

5. Bake the logs until they are crisp and golden on the outside, 20-25 minutes. The centers will be soft. Remove from the oven. Reduce the temperature to 300 degrees. Let the logs cool on the baking sheet for 10 minutes.

6. With a wide spatula, transfer the logs to a cutting board and using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down and at least 1/2 inch apart, on the baking sheet. Return to the oven and bake until the cookies are crisp and brown on the outside, 17-22 minutes. Let the cookies cool completely on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. The interiors of the cookies become crisp as they cool. 

Source: Williams-Sonoma Essentials of Baking

 

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Where I have been... And an Espresso- Chocolate Ganache Tart

 

I understand that I truly don't have a major excuse except that life got in the way. As many of you have read throughout the past few years of me doing this blog, I have moved... ALOT. 

As expected, when I finally was able to stay in one place for longer than a few months, I got busy. Really busy. With work, my friends, finally being able to plant that organic garden I have been vying and studying these past few years, getting a few new beehives that I had missed so much.

There have also been snow storms and cold icky weather for what seemed like eternity (I'm sure I'm not the only one who experienced this) and weddings and traveling back to Arizona twice back in March.

So, as always, whenever I feel I have some making up to do, I make something sweet. I hope you take this as a token of my thank you for still being such dedicated readers. This Espresso- Chocolate Ganache Tart, tastes excellent paired with wine I might add and as always, wine and something sinfully sweet always makes up for it. Enjoy!

Espresso- Chocolate Ganache Tart

Ingredients

For the Ganache

8 oz. bittersweet chocolate; finely chopped

1 1/4 cup heavy cream

2 tablespoons best quality ground espresso beans

For the Crust

1 cup all-purpose flour, plus more for dusting

3/4 teaspoon salt

1/3 cup unsweetened Dutch process cocoa powder

1/2 cup unsalted butter; softened

1/4 cup sugar

1 large egg

3/4 teaspoon pure vanilla extract

3 tablespoons heavy cream

For the Filling

1.5 tablespoons sugar

1 1/2 cups mascarpone cheese

Directions

1.  Make the ganache. Put the chocolate into a medium heatproof bowl. In a small saucepan, bring cream and espresso just to a boil. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until completely smooth. Let cool to room temperature, stirring occasionally, 30-45 minutes.

2. Make the crust. Sift flour, salt and cocoa into a medium bowl. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 4 minutes. Add egg and vanilla and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle, wrap in plastic. Refrigerate until firm, about 1 hour.

3. Preheat the oven to 350 degrees. Roll out dought between two pieces of lightly floured parchment paper to a 16-by-6- inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 inch rectangular tart pan with a removable bottom. Trim excess flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes. Bake until dry, 18-20 minutes. Transfer to a wire rack to cool completely; unmold.

4. With an electric mixer on medium-high speed, beat ganache until soft peaks form, 6-7 minutes. Transfer to a pastry bag fitted with a 5/8 inch star tip (like Ateco #828 or Wilton #6B)

5. Mix the sugar and mascarpone together and spread cheese evenly over the bottom of the tart shell with an offset spatula. Pipe rows of ganache rosettes, one next to another, on top of mascarpone to cover. Tart can be refrigerated, covered up to one day before serving.

 

Source: Martha Stewart's Pies and Tarts  

                                                                                    

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Rolo Cookies

Is it just me? Or do you have to yell out, "YOLO!" everytime you hear Rolo too? As in, "ROLO... YOLO!" Okay, I guess it's only me. However, I'm willing to bet it isn't only me who loves Rolo's. 

There was a time where I felt that Rolo's had dropped off the face of the earth. Where were they? Didn't see them for years and then BAM! Walk into a Mickey D's on the west coast and there it was... A ROLO McFlurry! What?! They are back! 

Now if they never went missing in your minds, then I must have unfortunately negated to actually notice them. How? I don't know how.

But, I will tell you that the minute I saw this recipe for Rolo Cookies and how easy it was, I was hooked. You may be in the middle of all the holiday baking and to be honest am just clammering for a simple yet delicious cookie recipe. This would be it as it is the easiest cookie recipe I have baked. Ever. I hope you all love these as much as I do. Enjoy!

Rolo Cookies

Makes about 3 dozen

Ingredients

1 package of Rolo's (I used Rolo Mini's as they were already unwrapped)

1 Box of Devil's Food Cake Mix

2 Eggs

1/3 Cup Oil

Directions

1. Mix cake mix, oil and eggs. Take a small ball of dough and form a ball around the Rolo. Only use enough dough to cover the Rolo so it can spread throughout the cookie.

2. Place on a greased cookie sheet and bake at 350 degrees for 7-8 minutes.

3. Allow to cool and then sprinkle with powdered sugar.

 

Source: www.sixsistersstuff.com

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Pumpkin Spice Skull Pound Cake

 

Ahhh, Fall. My favorite time of the year and the season that I truly didn't get to experience living in until my mid twenties.  You know. Real Fall. Where the leaves change, you can start to cozy up by the fire, the season's of comfort food has begun and the anticipation of the Holiday's (Of course the good things we anticipate about the Holiday's. Not the rushing around, bah hum bug moments) But, Fall. Love it.

 You see, I grew up in Arizona. Phoenix, Arizona to be exact and to be honest I hated the monotonous seasons. Summer seemed to be never ending which led into Spring for the winter months while what felt like the rest of the country was enjoying the changing of the season's. 

 I still remember it. I have not seen this movie since I was a kid, but I will never forget Hocus Pocus. Come on. I know you loved it too. Who could forget Better Midler as one of the three witches?! Riding around on her broom wrecking havoc. Fabulosity...

 The one thing that always stood out for me was the season in which it took place. Fall. The children running the streets in their costume's on Halloween without fear that they were going to ruin them by sweating. Oh, to be able to wear a costume based on the fact that you wouldn't be hot. What was that like? What was it like to be able to walk along the streets trick or treating with leaves on the ground or to be able to say, "Just enjoyed a nice walk today in the fall landscape." Fall landscape? What is that?

 Now I know and I am NEVER turning back. Love you Mom and Dad, but sorry, I have been thinking about Fall since I was a kid and experienced the cinematic masterpiece that was Hocus Pocus. And besides, Arizona never felt like a true fit anyhow.

 Although I didn't get the chance to grow up and live in the wondrous season of Fall, my mom always tried to make it feel so. Halloween was always celebrated grandiosely at my house. Costumes? Check. Fall crafts? Check. Indian and Pilgrim costumes for school? Check. Fall recipes? Sometimes those were left on the back burner. Okay, okay. With the minor exception of cookies from Safeway or candy... Mmmm... Halloween candy (yes, I need more as I ate almost all of what we bought. Beside the full size bars... yes full size bars and YES WE ARE THAT HOUSE! Absolutely love it).

I would like to think that this cake would never have made it on our table during Halloween, but seriously it was super easy and absolutely delicous too. I hope you enjoy! 

 

Pumpkin Spice Pound Skull Cake

Makes 16 Servings

Ingredients

 3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 cup (2 sticks) butter , softened

2 cups granulated sugar

4 eggs , at room temperature

1 teaspoon vanilla 

1-1/2 cups canned pumpkin (not pie filling)

Directions

Heat oven to 325º F. Spray Dimensions® Skeleton Pan lightly with vegetable pan spray with flour. Place Skeleton Pan onto baking sheet.

In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan.

Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling rack. Cool completely before serving.

Once cool, you may decorate how you wish with buttercream frosting. Get creative! Let your inner kid out.

 

Source: Wilton.com

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Coconut Cream Pie

Gastro...nome...Tart?! Is that you? 

I know, I know... Long time no see or read. I'm sorry I have neglected you all these past few months. But, I made you a pie to make up for it.  You like pie right? I knew you did. How about a nice coconut cream pie? One with a twist? Oh, yes you will enjoy it. I made sure of that. I even added some nice chocolate animal crackers for the crust.

I know, you can thank me later. But, first things first... Do you forgive my absence? I promise to not be gone that long again. Pie always makes everything alright doesn't it? Enjoy!

 

Coconut Cream Pie

Ingredients

For the Crust:

30 chocolate animal crackers

1/4 teaspoon kosher salt

5 tablespoons unsalted butter, melted and cooled

1/3 cup sweetened shredded coconut

For the Filling:

1/2 cup granulated sugar

1/3 cup cornstarch

1/2 teaspoon kosher salt

2 3/4 cups milk

4 large egg yolks

3/4 teaspoon pure vanilla extract

1 1/4 cups sweetened shredded coconut

For the Topping:

1/2 cup sweetened shredded coconut

1 1/2 cups heavy cream

1/4 cup confectioner's sugar

Directions

1. Make the crust: Preheat the oven to 350 degrees. In a food processor, pulse the cookies with salt until a fine crumb forms. With machine running, add the butter and process until mixture resembles wet sand. Transfer to a bowl and stir in coconut until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 8-10 minutes. Let cool completely on a wire rack.

2. Make the filing: Combine the granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

3. Whisk egg yolks in a medium bowl until combined. Add milk mixture slowly in a steady stream, whisking until completely incorporated. Return mixture to a saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.

4. Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut. Pour filling into baked and cooled crust, and smooth top. Refrigerate until filling is completely set, about 4 hours, or, wrapped tightly in plastic up to 2 days.

5. Make the topping: Preheat the oven to 350 degrees. Spread the coconut in an even layer on a rimmed baking sheet. Bake unitl golden, 6-10 minutes, tossing occasionally (check to make sure it doesn't burn). Transfer to a wire rack; let coconut cool completely. In a chilled bowl, whip cream and confectioner's sugar until soft peaks form. Top pie with whipped cream and toasted coconut. Serve immediately.

Adapted from: Martha Stewart's Pies & Tarts

Strawberry Thyme Jam

 

I know that strawberry season has made way to blueberry, blackberry and raspberry season. However, if your like me and love to go strawberry picking, you  may still have a huge stash left in your freezer that are just waiting for that perfect recipe to store them away for use throughout the year.

 

You see, the hubby and I decided on Memorial Day weekend to make a trip out near Raleigh (which is about a 2 plus hour drive) to go to Whitted Bowers Farm due to the fact that they are one of less than a handful of you pick 'em berry farms that are actually organic, and if you know about the Dirty Dozen List, then you know that strawberries on are on that list. Plus, the fact that they are also a certified biodynamic farm!

18 pounds later, the hubby and I finally loaded them up in the car and made our way on home. I kept thinking about all the delicious strawberry recipes that are in my arsenal. Everything from Strawberry Honey Jam, Strawberry Honey Napoleon with Cardamom Whipped Cream to the infamous Strawberry Pie with Basil Mascarpone Whipped Cream. However, I kept thinking about jam. Only this year I wanted something with a twist. 

So, I looked in my garden and picked which herb I thought would be best to incorporate and of course I still used honey in place of the sugar since I still have an abundant supply of honey from my bounty last year. 

Voila! An adapted version of Strawberry Thyme Jam. It is absolutely delicous with a mulitude of things. Especially topped on brie that on top of a cracker. Delicious! I hope you enjoy this jam recipe as much as you enjoyed the Strawberry Honey Jam last year. Enjoy!

 

Strawberry Thyme Jam

Makes 8 Half-Pint Jars

Ingredients

8 half-pint jars, metal lids and metal bands

4 pounds strawberries, thoroughly washed and hulled

1 tablespoon lemon zest

5 tablespoons lemon juice

1 tablespoon fresh thyme leaves

1 (1.75-ounce) box regular pectin

1 cup honey

Directions

1. Prepare the jars, lids and bands according to manufacturer instructions. Prepare boiling water-bath canner.

2. In a glass pie plate, place strawberries, in batches, and crush with a potato masher. Using a liquid measuring cup, measure 5 cups crushed strawberries, 1 cup at a time, and transfer to a large nonreactive dutch oven.

3. Add lemon zest, lemon juice, thyme leaves, and powdered pectin to crushed strawberries, stirring until pectin dissolves. Bring to a boil over high heat, stirrinf often. Add honey and return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and skim foam from jam.

4. Ladle hot mixture into hot sterilized jars, leaving 1/4 inch headspace. Remove any air bubbles, adjust headspace if necessary, and wipe jar rims. Immediately cover with lids, and screw on bands to fingertip tightness.

5. Process in boiling water-bath canner according to manufacturer instructions for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter to cool for 24 hours and check seals.

Adapted from: Cooking with Paula Deen

Roasted Chilean Plum Shortcakes

As busy as I may have been (and unfortunately too busy to post lately) I have still had time to bust out the occasional dessert every now and then. So, as I was perusing the aisles at Whole Foods recently, I came across these delicious looking chilean plums.

You see, I'm not really a plum type of person so this fruit and the fact that I actually put it in my basket is beyond me. They just looked delicious. This recipe is super simple, quick and great enough to make for company. Also, feel free to subsitute whichever stone fruit or even berry you would like in place of the plums that I used. I'm sure your results will be equally delicious. Enjoy!

Roasted Chilean Plum Shortcakes

Serves 8

Ingredients

Roasted Plums

 2 pounds chilean plums, sliced 1-inch thick

1 cup sugar

1/2 cup tawny port wine or red wine

1 vanilla bean, split lengthwise

Shortcakes

 1 cup cake flour

4 teaspoons baking powder

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1 cup all-purpose flour plus more for work surface

3 cups chilled heavy cream, divided

1/4 cup (1/2 stick) unsalted butter, melted

Directions

Roasted Plums

1. Preheat oven to 350°. Combine plums, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

2. Roast until plums very tender and juices are syrupy, 25-35 minutes. Let cool. Discard vanilla bean.

Biscuits and Assembly

3. Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

4. Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

5. Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).

6. Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted plums and serve with whipped cream.

Adapted from Bon Appetit Magazine  April 2013

Littleneck Clams with Fingerling Potatoes and Spring Onions

Good grief it sure has been a long time since I have posted on here. I know, I know... too long. However, I have some good reasons, what with the move and moving into a house we had previously had tenants in, I sure have been busy fixing it up and also getting a vegetable garden ready. And if anyone knows how much work preparing one for the first harvest is, you sure will understand what I'm going through at this moment.

With that, my taste buds sure haven't dissipated and either has my love for the kitchen. I have been paging through countless cookbooks and magazines marking which recipes I will be using with my bounty. I cannot wait for my favas and peas to show up. Talk about some amazing recipes out there this year.

So, when I came across this recipe for littleneck clams, I was hooked immediately. Chorizo and seafood and toasted bread for sopping up the broth?! I'm game. Which is why I will defintely be making this recipe again and I'm sure you will agree with me. Enjoy!

Littleneck Clams with Fingerling Potatoes and Spring Onions

Serves 6

Ingredients

3 Tbsp. olive oil

4 oz. smoked Spanish Chorizo, cut into 1/4 inch pieces

1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick

1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided

4 garlic cloves, thinly sliced

1 cup dry white wine (I used Pinot Grigio)

5 pounds littleneck clams, scrubbed

Toasted Bread for serving

Directions

1. Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp. About 4 minutes.

2. Add pototoes, spring onion whites, and garlic. Cook, tossing frequently, until potatoes are crisp tender, about 10-12 minutes. Add wine and cook until reduced by half about 5 minutes. Add 2.5 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer. 

3. Add clams and half of onion greens, cover pot and cook stirring occasionally, until clams have opened about 8-10 minutes (discard any that do not open).

4. Divide clam mixture among bowls. Top with remaining onion greens and serve with the toast.

Source: Bon Appetit Magazine April 2013