Travelista73: Recipe of the Week

Recipe: Grilled Tuna Fish, Candied Tomatoes with Lemon

May 10, 2012

Recipe of the Week: Linguini with Clams

March 15, 2012

LINGUINI CON VONGOLE

One of my favorite meals to enjoy when visiting Italy’s stunning coastline is Linguini con Vongole. In contrast to North American restaurants who often prepare this dish in a heavy tomato sauce, Italian’s focus on the pasta itself. Their exquisitely light and simple version is packed with garlic, red pepper flakes, fresh clams and good quality olive oil. The result is utterly delicious!!!!

In Italy, the clams used are most often the small-shelled variety known as carpet-shells. In America, the best substitute is littleneck clams.

Try this simple recipe at home and taste for yourself - Buon Appetito!

INGREDIENTS FOR 6 SERVINGS:

· 1 pound linguini

· Salt

· 1/4 cup extra-virgin olive oil

· 4 garlic cloves, minced

· 1/2 teaspoon crushed red pepper (you can use less or more depending on your preference of spice)

· 2 dozen littleneck clams, scrubbed

· 1/4 cup water

· 1/4 cup finely chopped parsley

· Freshly ground black pepper

METHOD

1. In a large pot of boiling salted water, cook the linguini until just al dente, then drain the pasta well.

2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.

3. Add the linguini and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the linguini absorbs some of the juices, about 1 minute. Transfer the linguini and clams to pasta bowls and serve right away.

Tip: If you prefer, shell the clams before tossing them with their juices in the pasta.

PAIRING SUGGESTION: A full-bodied white wine with a nice edge of acidity is ideal for this olive oil–infused clam pasta. Try an American Sauvignon Blanc, Italian Pinot Grigio or a lovely Verdicchio.

(Photo by Simon Watson.)

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Recipe of the Week: Coq Au Riesling

October 11, 2011

I dedicate this 'Recipe of the Week' to one of my loyal followers who requested this delicious Alsatian meal. Hope you enjoy this with someone special...

COQ AU RIESLING (CHICKEN WITH RIESLING)

Various legends trace coq au vin to ancient Gaul and Julius Caesar. In Alsace, a beautiful region influenced by both French and German cuisines, a somewhat similar recipe, Coq au Riesling, is made with mostly the same components as coq au vin except the vin in the recipe is not red, but a fresh, mineral-rich Riesling.

I love the Alsatian version of coq au vin because it’s lighter, but still a classic French comfort food dish - the perfect recipe for fall! I like the creaminess of the sauce, spiked with bacon, mushrooms, shallots and parsley, poured over the traditional buttered Spätzle, a type of egg noodles that beautifully accompanies this dish.

INGREDIENTS FOR 6 SERVINGS:

· 1 chicken weighing (about 3 1/2 lbs)

· 3.5 tablespoons of butter

· 3 shallots

· 1 clove of garlic

· 2 tablespoons of cognac

· 1 & 3/4 cups of Riesling

· 3 cups of button mushrooms

· 1 cup cubed pancetta (Italian pancetta)

· I cup of fresh cream, optional

· salt and pepper

· fresh parsley to garnish

METHOD

1. Chop the chicken into portion-sized pieces. Brown them in a casserole dish for 5 minutes. Season with salt and pepper, keep warm.

2. Add the pancetta, chopped shallots and garlic to the dish and flambee with cognac. Add the chicken. Deglaze with the Riesling. Add the button mushrooms. Check the seasoning. Leave to cook for 40 minutes on a gentle heat.

3. Remove the pieces of chicken and arrange them on a serving dish. Reduce the cooking liquid and add the cream while stirring. Pour the sauce over the chicken and serve immediately.

MY ADVICE: I really love to serve this dish alongside the traditional buttered Spätzle egg noddle. As the name of the recipe suggests, a dry Riesling makes for the ideal pairing to this dish. When possible, serve the same wine used to cook the coq, otherwise serve a Riesling with a slightly fuller body and good fruit to balance the cream in the sauce. A Pinot Gris will also work quite nicely. I really enjoyed these wines while in Alsace!

(Recipe from Alsatian Cuisine by Evelyne Sevrin)