A Simple Seafood Starter - Cilantro Scallops On Tortilla Chips

File today's tasty morsel under appetizers that practically make themselves. 
Marcela Vallodolid's genius Cilantro Scallops recipe begins with a boldly flavored, Latin-inspired marinade that imparts just enough punch to sweet Sea Scallops.

Cilantro Marinated Scallops, Photo: NK 

Our twist: I opted to let the scallops sit, marinating in the fridge, longer than specified (to great results, I might add) and then, following the recipe exactly, seared them on a blazing hot grill for just minutes, before being serving them on a sturdy tortilla chip that lends a homey twist to what is normally an elegant seafood splurge. 

The easy marinade, Photo: NK

Adaptable to a grill or indoor grill pan, why not live it up while those sultry summer nights are still with us? Add an easy main (we went with our favorite Fish Tacos), and you have yourself a fabulous fish feast.




Marinate these Scallops for a few hours to really maximize their flavor. 3 hours was just perfect, and while more is probably not needed, less would be fine too. Make yourself a nice cocktail like our Paloma-rita while you wait.


CHEERS!

The easiest of the not-too-sweet margs - the Grapefruit-based Paloma-rita!
Photo: NK 

Elegant and Easy -Tuna Crudo With Peach & Jalapeno

Crudo is my latest in a long string of cooking obsessions. Why? Well first, I love fish, so any dish that starts with it as the main ingredient is ok in my book. Second, and most compellingly, Crudo is one of the easiest things you can make because it is, as the name suggests, raw. All you're really doing is assembling a collection of very high quality ingredients on a plate. Trust me, the payoff in both taste and elegance far exceeds the effort you'll invest.  

       

Tuna Crudo with Peach, Scallion and Jalapeno, Photo: NK 

Case in point, how beautiful is this? 


The idea for today's Crudo came to me after a trip to our local fishmonger. I always quiz the good folks there on what's freshest, and on this particular day, with Crudo in mind, I asked what fish they had on hand that was sushi-grade. The Tuna you see above had just come in and, I was told, promised to be particularly great. The price tag, on the other hand, not so great, but fish is one thing I never skimp on, and the wonderful thing about Crudo is that you don't need very much. 4-6 ounces of high quality Tuna will feed four, so for twelve bucks (compare that to just one 16 dollar or more restaurant appetizer), I walked out a very happy lady.

The rest of the ingredients dawned on me as I pondered some of the flavor profiles I most enjoy with fish. With maki as my inspiration, I decided to use a bit of Jalapeno for spice. Thinking seasonally, some very gorgeous Peaches I'd bought the day before were hitting peak ripeness. I opted to incorporate them (sliced very thinly), for both color and sweetness. I always enjoy balancing sweet and savory. For texture, I julienned Scallions (the white part mostly). They also impart a little bit of zest. 

I cannot resist reiterating that for Crudo (and many other simply conceived fresh dishes) the quality of your ingredients is absolutely key to creating a successful, restaurant quality dish - and for today's recipe, particularly important (besides, of course, the fish) is the olive oil. Choose a fruity or bold extra virgin olive oil depending on your preference. Click HERE to see the one we like (it falls on the bold, medium-bodied side). Sardinian Sea Salt is my new go-to when I'm looking for flavor. Put it all together and you're sure to get raves on this dish that is as visually striking as it is delicious. 

Let's get to it.

Tuna Crudo With Jalapeno & Peaches
Serves 4 

Ingredients: 
4-6 Ounces Sushi Grade Fresh Tuna
1/2 a very ripe Peach, very thinly sliced 
2 Limes, cut in half
1 Jalapeno, seeded and finely minced 
High Quality Extra Virgin Olive Oil
High Quality Sea Salt
2-3 Scallions, the white part cut into very fine strips (as above)
Cilantro Leaves, optional

Method:
To Assemble:
Set out four small serving dishes. 
Squeeze the juice of half a Lime into each dish.
Arrange the Tuna on top as pictured.
Add thin slices of Peach on top.
Sprinkle minced Jalapeno on top.
Scatter a few strips of Scallion as well.
Drizzle it all with a bit of Extra Virgin Olive Oil
Finish with a dusting of Sea Salt. 

Optionally garnish with Cilantro and any extra Lime Wedges

Serve right away and enjoy!!

Elegant App + Wine - Clams With Lemon, Thyme & Parmesan

A Sunday or two ago, as I paged lazily through an issue of Food & Wine Magazine, I zeroed in on a feature that included recipes from all around the world that pair wonderfully with vino. But I ask you, is there really a food that doesn't? While we only had a beautifully dry Rose on hand, I decided to try these simple and bright broiled Clams that were instead recommended for pairing with Sauvignon Blanc. 

Clams Broiled with Lemon, Thyme & Parmesan, Photo: NK

Clams are a favorite around our house, and this easy appetizer immediately captured me and seemed perfect for our special night in. That said, it would also be a fantastic way to kick off an elegant dinner party or even wine tasting get-together. As for the actual "magazine-endorsed" pairing, F&W recommends  "a citrusy Chilean Sauvignon Blanc, like Casa Marin's 2011 Cipreses Vineyard or 2012 Matetic EQ." The results were lovely and this recipe is both easy to execute and quite tasty. Enjoy!!

Now for the recipe, directly from Food & Wine.

 Clams Broiled with Lemon, Thyme & Parmesan

 Recipe By Gerardo Valenzuela

 Serves 4

Seasonal Splurge - Pumpkin Mascarpone Orzo With Fresh Sage

PUMPKINS - they're back, and they're everywhere.     

Vibrant Pumpkins at the Farmer's Market, Photo: NK

Like most home cooks (and avid eaters), I'm happy that pumpkin season is officially in full effect. Pumpkin is an extremely versatile flavor, as good in savory preparations as in sweet, and oh so good in beer, coffee, even cider (I just had this pumpkin flavored hard cider the other night and thought it was so good).                                           

Today's pumpkin-spiked dish is as simple as it gets. Ready in well under twenty minutes, you can easily incorporate Pumpkin Mascarpone Orzo into your fall dinner party repertoire as an entree or appetizer. Serve it to guests in a fresh pumpkin bowl as shown below for extra wow-factor, or hoard this decadent dish all for yourself -- we won't judge! Either way, you won't be sorry. Using canned pumpkin makes this recipe fast, accessible and seasonless, while the addition of creamy mascarpone cheese (which is pure, glorious sin, by the way) means the result will be irresistible. 

Pumpkin Mascarpone Orzo with Sage, Photo: NK 

Pumpkin Mascarpone Orzo
Serves 2 as an entree 4 as a modestly sized appetizer

Ingredients: 
1/2 box Orzo 
10 Ounces Libby's Pure Pumpkin (2/3 of a can)
3 rounded Tablespoons Mascarpone (we prefer Vermont Butter & Cheese Co. brand)
1 teaspoon Sugar
1/4 teaspoon Salt + more for pasta water 
A pinch of Cinnamon
1 Tablespoon Butter
2 medium Shallots, cut to a small dice
10 small or 5 large Sage Leaves, finely chopped
2 Tablespoons Water
1/4 Cup Freshly Grated Pecorino Romano Cheese

Method:
1. Set a pot of well salted water to boil for your Orzo.

2. In a bowl, combine the Pumpkin, Mascarpone, Cinnamon, 1/4 teaspoon of Salt and 1 teaspoon Sugar. Mix well. 

3. In a large skillet over a medium-low flame, melt the Butter. Add the Shallots to the pan and sauté, stirring, for about 4 minutes. They will have softened but will still have a little crunch. 

4. By this time, your pasta water should be boiling. Add the Orzo (you'll need it to cook for 10 minutes). 

Pumpkin Cream comes together, Photo: NK

5. Meanwhile, pour the Pumpkin mixture in the skillet with the Shallots. Stir. Add 2 Tablespoons of water to the Pumpkin mixture - or more if you like it a bit thinner. Turn the heat down to low. 

6. When Orzo has cooked for 10 minutes, drain it and add it to the Pumpkin skillet. Toss gently to incorporate and sprinkle with chopped sage. Taste for Salt and adjust to your liking, keeping in mind that the Pecorino Romano will add some saltiness. Plate the Orzo and finish with freshly grated Pecorino Romano. 

Enjoy! 

Ingredient Spotlight: Fennel - Savory Fennel Creme Tart

Market Fresh Fennel, Photo:NK

The clocks have moved forward, the days are longer, and the first day of Spring is upon us. 

Not a moment too soon. Overcome with warm weather anticipation, I set out yesterday to create a beautiful spring-ready appetizer that celebrates the bounty of seasonal produce that lies ahead.  

Our Goodbye Winter, Hello Spring dish uses a versatile veggie that bridges the gap. It also happens to be a personal favorite of mine - Fennel.  

Fennel is an amazing vegetable that hits its peak in mid Winter but is available from Fall all the way to early Spring. Another fun fact- Fennel is edible from top to bottom. The fronds, or delicate leafy greens atop the stalks, are lovely and herbaceous. They also make a beautiful garnish. Fennel's large white Bulbs, with the exception of their hard inner core, offer a mild licorice flavor and pleasant crunch when consumed raw. 

Once cooked, the Bulbs sweeten considerably and offer a subtle flavor that works with a wide variety of pairings. 

Cooked Fennel tastes, at least to me, like spring feels - warm, sweet, mellow. Ahhhhhh. 

I hope you like today's incredibly easy yet impressive Savory Fennel Creme Tart as much as we did. It's perfect warm or at room temperature and makes for a great make-ahead party offering or holiday appetizer. It may even pop up at our Easter celebration.
Enjoy!

Finished Fennel Creme Tart, Photo: NK

 

Fennel, Photo: NK 

Fennel Creme Fraiche Tart
Serves 3-4 as an Appetizer

1/3 Cup Creme Fraiche
2 Tablespoons Half and Half
1 Tablespoon minced Fennel Fronds
1/8 teaspoon Salt
1/4 teaspoon Pepper 
1 Egg, well beaten

Oil or Butter for greasing your baking sheet

1 Large Fennel with Stalk attached - Fronds (leafy tops) pinched off and minced (1 Tablespoon worth) and Bulb cut away (any bruised skin shaved off and discarded). Save some additional Fronds for garnish.

1/4 Cup freshly grated Pecorino Romano Cheese

1 Sheet Frozen Puff Pastry, fully defrosted. (Puff Pastry usually comes two sheets to a package so if you like, you can easily double this recipe) *Be sure to cover with saran while defrosting to prevent drying.

Flour for dusting the Dough

Method:

Scoring and Folding the Puff Pastry Dough, Photo: NK

Defrost Puff Pastry for about 30 to 40 minutes. 
It should be room temperature. 

Preheat the oven to 390.

Boil a large pot of salted water. Cut off the Fennel Stalk and set aside. Add the Fennel Bulb to the boiling water and continue to cook for 15 minutes.

When Fennel is done, remove it and rinse with cold water. Dry the outside thoroughly and slice horizontally as thinly as possible. The slices will look roughly like rings. Discard the circles of hard inner core that you find. Take the remaining slices of fennel and pat dry with paper towel. Set aside.

Pinch in corners well and press into tart base, Photo: NK

Lightly grease a baking sheet with sides with butter or a tiny bit of Oil. 

Prepare Creme Filling by mixing the first six ingredients. 

To Prepare the Puff Pastry Dough, Flour a surface lightly and lay the Dough down. 

Arrange the Sliced Fennel, Photo: NK

Sprinkle the top of the Dough with some more flour. 

Cut the top third of the Dough off to form a rectangular shape (though you can also create any shape you choose).

Roll the Dough Lightly with a rolling pin until it is about 1/8 inch thick.

Move the Dough to the baking sheet and trim the edges of the Dough with a knife to make the rectangle more even. 

Add the cream. Don't overfill to prevent spillage, NK

Next, score the Dough all around the rectangle about a centimeter in from the edge.

Fold the scored edges in at a 90 degree angle to form a crust. 

Pinch the corners really well so they stay fused, also pressing the insides of the  corners into the base of the tart. 

Arrange Fennel all over the Tart (as pictured). Next, carefully pour in as much of the Creme as it takes to the cover the Tart (don't overfill). There will likely be some Creme leftover. 

Next, sprinkle Pecorino Romano Cheese 
all over the Tart.

Finish with an additional dash of Black Pepper.

Bake 40 minutes until crust is crispy and golden.

Cool a bit, clean up the Tart edges with a knife if any of the Creme spilled over (*see cook's note below), and garnish with additional Fennel Fronds. Slice, serve, and enjoy! 

The Finished Product - ready to slice! Photo: NK

*Important Cook's Note:  
You may use this same filling with puff pastry fitted in a tart pan or even in a prepared pie crust (though cooking time may change). Because I like to keep this tart nice and thin and prefer to prepare it without the use of a tart pan, there is a chance that some of the filling will flow over the sides of the crust as the tart bakes. This is absolutely ok! If any overflow occurs, simply allow the tart to cool a bit and trace around it with a knife to clean up the edges. It will come out looking just perfect so don't fret!    

Savory Fennel Creme Tart, Photo: NK

Life's Better With Bacon - Steamed Bacon Buns With Hoisin

Steamed Bacon Buns, Photo: NK

In keeping with the premise of this blog, when I can't take the heat, I get into the kitchen. 

Cooking is my favorite therapy, so that's just what I did when an exhausting and oddly emotional week peppered with endless snafus crescendoed to an impressive finale. 

Just when we thought we could relish the remainder of a blessedly quiet Sunday, we figured out the pipes in our apartment had frozen, leaving us with no water for hours. Sigh... 


When life gets a bit zany, I always check my moon calendar. Sure enough, it was a full one! Thankfully, the situation finally corrected itself, leaving us free to explore the universally restorative power of carbs and salt-cured meats. 

Grace Parisi's shortcut version of one of our favorite Chinese street food - Steamed Pork Buns - is brilliant. 

Delicious Steamed Bacon Buns with Hoisin, Photo: NK 

With my creative powers sapped from exhaustion, I didn't even attempt adapting this already clever and surprisingly easy recipe. Today, I'll just take you though it step by step and suggest some pointers along the way. Parisi's version simplifies your life by using packaged biscuit dough for the buns, and thick-cut bacon to sub in for harder to find pork belly. Add some zesty garnishes like Radish, Scallion, Sriracha and Hoisin sauce, and you've got a bursting-with-flavor tender steamed Bun filled with smoky-sweet Bacon. 
Trust me, you'll impress yourself. 

Steamed Bacon Buns with Hoisin

Photo: NK 

Recipe by Grace Parisi of Food and Wine
Serves 4 

Ingredients:
1/2 Pound Thick-Cut Smoked Bacon, cut into 2 inch pieces 
16 1/8-inch thick rounds of fresh peeled Ginger
1 Cup Low-Sodium Chicken Broth
1/4 Cup Mirin
1/4 Cup Unseasoned Rice Vinegar
2 Tablespoons Sugar
1 Tablespoon Soy Sauce
One 16 Ounce Tube Buttermilk Biscuits (Pillsbury Grands - 8 Biscuits per tube)
Hoisin Sauce
Sriracha Sauce
Sliced Radishes
Bread and Butter Pickles 
Scallions, roughly chopped 
Special Equipment: 
Heavy-Duty or Regular Aluminum Foil
A Large Broiler Pan  
A 9x13 inch Baking Pan 

Method:

Sizzling Bacon and Ginger, Photo: NK 

In a large and deep skillet, cook the Bacon and the Ginger Coins over medium-high heat for about 5 minutes. 

Turn the Bacon over once midway through. The Bacon should become lightly golden brown. Spoon off some of the fat from the pan and discard. Next, add the Chicken Broth, Mirin, Rice Vinegar, Sugar, and Soy Sauce. Turn the heat down low and simmer, turning the Bacon occasionally until the liquid is reduced to a syrup-like glaze - about 10 minutes. Cover the skillet and keep warm.

Meanwhile, fill up a large roasting pan with 2 inches of water. Set 4 ramekins in each corner or the pan. Line a 9x13 inch baking pan with parchment and spray it down with Vegetable Oil or other non-stick spray. Arrange the Biscuits in the baking pan and set the pan on top of the ramekins in the roasting pan. You are basically creating a makeshift steamer basket. (You could certainly use a traditional metal steamer basket over a pot of boiling water but it would likely only hold 3 to 4 Biscuits at a time.)

Homemade Steamer, Photo: NK 

Now, Cover the roasting pan tightly with foil, heavy duty foil if you have it. The goal is to trap the steam that will rise from the bottom roasting pan so it will flow into the baking pan that's atop it. Set your makeshift steamer over a burner on the top of your stove and turn the flame to medium high. As the water in the pan boils, your buns will begin to steam. Check them at around 8 minutes, being careful of the escaping steam that will flow out (neurotic danger!). The original recipe says the bun steaming should take 8 minutes. My Buns took about 12 ( I think my foil wasn't sealed tightly enough). Just keep an eye on them. When they are finished they will be fluffy rather than doughy and cooked through. 

Remove buns and let them cool for a minute. Carefully split them in half and lay on a cutting board. Spread the bottoms with Hoisin and the tops with Sriracha. Portion out even amounts of Bacon on each Bun, and pour some of the pan glaze on top. Finish with sliced Scallions, Radishes, and Pickles. Close the buns and serve right away. 

I hope you swoon over these the way we did! Wishing a calm and happy week to all! 

Photo: NK

In Season: Persimmons - Persimmon Carpaccio with Prosciutto & Manchego

Pear and Prosciutto Carpaccio,  Photo: Martha Stewart.com

Let me let you in on a little secret: when I am serving a multi-course company dinner, my first course is almost always raw or totally make-ahead. Adopting this method for stress free entertaining pays off because it allows you to be calm, cool, and collected as you greet your guests and help them settle in to party mode. Maybe you've prepared to a cold Seafood Cocktail, or perhaps a make-ahead soup. Or maybe you've made my ultimate favorite: Carpaccio. 

I am wild for Carpaccio. I order it everywhere and I love to make it. Carpaccio is a traditional Italian dish featuring thinly sliced raw beef with a dash of oil, lemon, and capers, but in the present day, Carpaccio has come to mean a lot of things. It can be thinly sliced raw fish, cured meat, or even a vegetable, as evidenced by in NK's Tomato Carpaccio. Recipe HERE. One my favorite done-in- a-jiffy versions is Martha's Pear and Prosciutto Carpaccio. Recipe HERE


Carpaccio fits right in with my personal mantra for dinner party hosting: 
Make it easy, make it beautiful, make it special, and make it from the best products you can afford. 

Today's Carpaccio inspiration comes from the food blog I admire most in the world:
Zen Can Cook - click HERE to check it out.

Trust me, Zen really can cook. He's a real-life chef. And a fancy chef at that. Many of his recipes have a high level of difficulty and are replete with exotic, sometimes hard to find ingredients. Additionally, Zen's plating and culinary aesthetic are some of the best in the blogosphere. That said, his blog, at times, runs a bit counter to what we try to do here on Neurotic Kitchen - food that's easy, elegant, accessible and fast. But that doesn't mean we can't adapt some of his simpler dishes, and in this case, I've chosen a Zen recipe that features a novel, in-season ingredient, but one that is not so exotic as to be very hard to find - The Fuyu Persimmon.  

Our slight adaptation of Zen's recipe is, like the original, delicious and super easy. Wait for it........... Fuyu Persimmon Carpaccio with San Daniele Prosciutto, Shaved Manchego, Walnuts, and Pear Balsamic Reduction. Sound good? Oh. Yes.

Before we begin, let's learn a bit about Persimmons and the two major varieties that are available:

All info just below is courtesy of About.com

"Hachiya Persimmons are mouth-puckeringly tart unless absolutely, supremely ripe. Ripe hachiyas are unbelievably soft - and are often almost liquified into a silky smooth pulp inside. They are elongated and oval shaped. They will ripen once picked, so you can let them soften on the kitchen counter until ready to use. Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add stable moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats."

Fuyu Persimmon, Photo: NK 

"Fuyu Persimmons are distinguished by their 'flat' bottoms and squat shape. Fuyus should be more orange then yellow and are at their best when just barely a teensy bit soft. They will ripen after picked, so buying rock-hard fuyus and allowing them to ripen at home can be a good strategy. Fuyus are commonly eaten raw, often sliced and peeled and salads. They can also be roasted to great effect. They have a mild, pumpkin-like flavor. Prepare Fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. 
Remove and discard the large black
seeds as you encounter them." 

Got all that? 
Good! 
Now away we go:

Persimmon Carpaccio with Prosciutto and Manchego
Adapted from Zen Can Cook

Thinly Sliced Fuyu Persimmon, Photo: NK

Serves 4 

Ingredients:
2 Ripe Fuyu Persimmons, peeled
5 Ounces Frisee and Arugula Mix

1/4 Lb Imported Prosciutto

Aged Manchego, shaved (if you buy 1/4 Lb slab it will be more than enough)

1/4 Cup Walnuts, toasted
Juice of 1/2 a Lemon
2 Tablespoons Olive Oil + extra for brushing
Sea Salt
Black Pepper
1/2 Cup Pear Balsamic Vinegar (regular is fine too)

Method:
Toast Walnuts briefly if you have not already. 

Set a pot over low to medium heat and pour in Pear Balsamic Vinegar. Keep an eye on it and bring Vinegar to a boil in a small saucepan. Cook, stirring often, until the liquid is reduced and syrupy. Turn off heat. 

Meanwhile, peel the Persimmons and thinly slice them. You can use a mandoline for this but a sharp knife works well too, especially if the Persimmon is super ripe.

Set 4 to 6 slices of Persimmon on each serving plate, overlapping slightly in a clover shape (see photo above). Brush with a bit of Olive Oil and sprinkle with Salt.

Combine the Lettuce Mix with the Olive Oil and Lemon Juice and season with a bit of Salt and Black Pepper. 

To assemble, place one slice of Prosciutto (folded or flat) over the Persimmon. Sprinkle with Manchego and Walnuts. Place another slice of Prosciutto atop that, and again, sprinkle with Manchego and Walnuts. Finally, place mixed Salad on top of it all and sprinkle with Balsamic Reduction. If not serving immediately, leave off the Balsamic Reduction until ready to serve. 
Enjoy! 

Persimmon Carpaccio, Prosciutto San Daniele, Manchego, Walnuts & Pear Balsamic Reduction, Photo: NK

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No-Stress Elegance - Caramelized Onion & Olive Croustade

And just like that .... 'Tis the season! 

Photo: NK

November's barely over and already, calendars are filling up with holiday parties and events. 

Our hearts are soon to be filled thanks to all the family fun, and we're priming our bellies for the most diet unfriendly time of the year. Though festive, the stretch between Turkey Day and New Years can be both exhausting and nerve-frazzling. So when it comes time to balance our daily responsibilities with a whole lot of extra merriment, I like to have something predictable to rely on. Today, it's a go-to hors d'oeuvre. 

ln a season where you'll more than likely have to bring a dish or an appetizer to parties, I thought I would share a foolproof, easy, yet impressive pre-dinner bite. Eric Ripert's Caramelized Onion and Olive Croustade fits that bill. I'll be bringing this savory pastry to my mom-in-law's Thanksgiving Celebration. Cut into slices, the Croustade makes for the perfect universally likable portable finger food. 

Why it's great:
The recipe is simple - many of the ingredients will be in your pantry already, so to make this, you'll only need to buy about 5 or 6 other items, none of which are hard to find or exotic. 

Using Frozen Puff Pastry makes this even easier, and works for bakingphobes like me. 

Who doesn't love a sweet, salty and savory pastry hors d'oeuvre? 

What to know: 
Caramelizing Onions is very simple to do but not quick. Set aside about an hour and twenty minutes total for this recipe, 45 minutes of which will be dedicated to slicing and caramelizing the onions. Keep in mind, there is really only about 20 minutes of active time overall, so although the dish is not super quick, it really is quite easy.

Make sure to leave time to bring your Puff Pastry Sheets to room temperature before beginning this recipe. This should take about a half hour. To do this, you'll need to remove it from the package and separate the two sheets.

Caramelizing the Onions can be done a day in advance providing you store them in the fridge in an airtight container. 

The complete Croustade should be prepared the morning of and stored outside of the fridge. 

For serving, the Croustade is really best served fresh out of the oven, but also tastes just fine at room temperature. If you travel with it and your hostess has room in the oven, ask her to warm it up briefly. It can sit overnight if necessary as well. Store on a countertop and cover in foil.

You can experiment with the size and shape of this tart. Ripert's recipe yields two 6 inch round Tarts, but you can easily make one or even two larger round Tarts providing you double the amount of Caramelized Onions you prepare, as well as the amount of Olives you buy. If you do this, keep in mind that baking time may change, so just check your Croustade at about 14 minutes into cooking and keep an eye on it until it is flaky, golden, and cooked through. 

Here we go:

Caramelized Onion and Olive Croustade
Recipe by Eric Ripert 
Yield: Makes 2 Small Croustades and Serves 5 to 6 
Total Time: 1.5 hours or less, Active Time: 2O minutes 

Ingredients:
1/4 Cup Olive Oil 
1 Clove Garlic, very thinly sliced
2 Very Large White or Yellow Onions, very thinly sliced
2-3 Sprigs of Fresh Thyme
Fine Quality Sea Salt 
Freshly Ground Pepper
2 Sheets Frozen Puff Pastry Dough, defrosted fully and cut into 6 inch rounds*
1/2 Cup Black Olives, Pitted - preferably Nicoise or Kalamata Olives, sliced in half.
Freshly Grated Parmesan Cheese, a few pinches

*Cook's Tip - If you don't have an appropriately sized cookie cutter, use an inverted bowl or other round object to mark the dough, then trace the rounds with a sharp knife to create circles. 

Caramelized Onions, Photo: NK

Method: 
Preheat oven to 450.

Heat Olive Oil in a large skillet over medium heat.

Add the sliced-up Onion, Thyme Sprigs, and Garlic.

Cook the Onion, stirring once in a while, until soft - about 6 minutes.

Lower the heat to medium-low and continue to cook the Onions for about 30-35 minutes, stirring occasionally, until well caramelized.
Season to taste with a bit of Sea Salt and Fresh Ground Pepper. Remove onions to a plate lined with paper towel and lightly blot away some of the oil. 

Place Puff Pastry rounds on a non-stick baking sheet or baking sheet lined with Parchment. 

Assembling the Croustade, Photo: NK

Spread the Onion Mixture onto each Dough Round. 

Be sure to leave about a half inch or less 
of space around the edges.

Next, top the Onion Mixture with Black Olives and Parmesan.  

Bake the Croustade in the oven for 15 to 20 minutes. Make sure to check it at around the 15 minute mark.

When the Croustades are done they will be fully crisped, flaky, golden brown, and puffed. Let cool if storing or serve warm if presenting to guests right away. When ready to serve, cut Croustades into thin slices. 

Store outside of the fridge if not serving immediately.

Best served right away but the croustade is also good at room temperature or, more preferably, re-heated briefly. 

Caramelized Onion and Olive Croustade, Photo: NK 

Enjoy! 
Wishing you all a joyous Thanksgiving! 
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Summery Seafood Appetizer - Zuppa di Clams With Savory Crouton

Now that there's a bit of chill in the air, it's with a heavy heart that we bid the summer an unofficial farewell. On the bright side, we look forward to fall which is already jam-packed with weddings, parties, and other festive events. 

Photo: NK

This past weekend, my husband and I spent some time alone at my family bungalow on Long Island. Knowing we probably wouldn't be back there for some time, we made a special effort to enjoy the exquisite quiet (we don't even have a TV!) and just relax. Among our purposefully minimal accomplishments:  

A trip to the local antique shops where we snatched up this bit of beach house kitsch that was obviously a must have. 

A few extra competitive games of Trivial Pursuit. 

And last but not least, we cooked a very nice and easy homemade dinner. Mr NK grilled up the most delicious entree of double cut Pork Chops on the Weber kettle while I was tasked with making an appetizer. With so much great seafood at our fingertips, my choice was a no-brainer. So off we went to our favorite seafood shop/clam bar to grab some Littlenecks. 

Photo: NK

Clams are my all time most favorite seafood. Today's dish is like the best Linguine with Clam Sauce you ever had, minus the pasta. It makes an ideal appetizer and when you serve it, the room goes silent for at least ten minutes. It's that good. 

In my world, Clams simply must be served with broth. Here, copious amounts of fresh and canned clams sit atop a generous "crouton" of savory Bread flavored with Garlic and Pecorino Romano. The Crouton serves both as a base for the tender Littlenecks to perch on, but most importantly, as a sponge to soak up all that brothy goodness at the end.

Note - This recipe is easily doubled, but you may want to consider making it in two different pots so Clams have room to open. It's also very is adaptable to a pasta entree. Just skip the Crouton, prepare Clams as directed, and serve over Linguine!
Enjoy!

NK's Clams Con Zuppa With Savory Crouton
Serves 2

Ingredients: 

Scrubbed and Ready to Roll, Photo: NK

1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter plus more

3 Garlic Cloves, two finely sliced and then minced, the third, cut in half

1 Can Chopped Clams (5 oz)
4 Ounces Clam Juice (half a bottle)

18-20 Littleneck Clams, scrubbed thoroughly. Ask the fishmonger to pick out the smallest possible.

1 Cup Dry White Wine, divided - we've been enjoying using these boxed wines for cooking because they are resealable and come in small sizes - Bota Box

1/4 teaspoon Black Pepper
Crushed Red Pepper to taste  
1/4 Cup Flat Leaf Italian Parsley, Chopped 
1 Loaf of Crusty Bread -  choose a wider sized baguette that is about 8 to 10 inches long 
1/4 Cup Grated Pecorino Romano Cheese

Method:
Take out your serving bowls and cut 2 large hunks off the Baguette that are sized to fit nicely in the base of the bowl. Next, cut the tops off the Bread. Rub each piece with half of the Garlic Clove, spread on a bit of Butter, and sprinkle generously with Pecorino Romano. Toast Bread in the toaster oven or regular oven until golden. Place each flavored "Crouton" in the base of your serving bowls. Set aside. 

One big "crouton," Photo: NK

In a large, heavy bottom pot, heat Oil and Butter over medium low heat. 

Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to toss everything and start over. 

Next, add the can of Chopped Clams with their juice to the pot. Turn up the flame to medium. 

Add 1/2 a cup of the Dry White Wine

Heat until the liquids begin to bubble a bit.

Add 4 oz (half a bottle) of Clam Juice

Add the Black Pepper and Crushed Red Pepper to taste.

Bring to a light boil again and add all the Fresh Clams. 

Photo: NK

Cover the pot and cook for 3 minutes. 
Add the remaining 1/2 Cup of Wine.
Cover pot and cook another 3-4 minutes. 

Check the Clams now and as they should begin opening. 
Pull clams out immediately with tongs the moment they open and set aside. 
Give the pot a stir and continue to cook, removing Clams out one by one as the pop open. Discard any that do not after a reasonable period of time. 

To assemble: Place Fresh Clams on and around the Crouton base as pictured below. Pour generous amounts of Broth and Chopped Clams from the pot over each bowl. 

Assembly, Photo: NK

Sprinkle with a bit more Crushed Red Pepper if you like, and top with Chopped Parsley.

Serve right away. 

Zuppa di Vongole with Savory Crouton, Photo: NK

Delicious broth soaked bread - the final flourish! Photo: NK

Enjoy! Pin It