Simply Elegant - Roasted Grapes

When it comes to food and entertaining, there is one mantra I live by: details matter, but the details should be simple. It's so true that with a tiny bit of extra care, you can elevate everyday items to be something special. I hope each and every day that readers of Neurotic Kitchen can see how easy it is to turn out beautiful food with minimal effort.

One way I like to elevate ordinary foods is by focusing on plating and pretty presentation. As is is oft repeated, you truly do eat with your eyes. 

The best hostess tricks not only enhance the beauty of a dish, but also the all-important taste of it.

The beautiful cheese board featuring Roasted Grapes -
 prepared by my friend Louise, Photo: NK 

And the little flourishes you add to your meal need not be complicated to offer pizzazz or refinement (for whatever mood you're in).

I first learned about Roasted Grapes when my mom's good friend served them as part of a fantastic shower she catered in my honor. She used them to anchor the most beautiful cheese board. They also happened to taste great - they serve as a good example of how amazingly easy steps that make all the difference in flavor and presentation. 

Roasting Grapes concentrates their flavor and makes for a more interesting visual presentation. You can add them to Crostini or plate them as is with your Cheese Selection. They can't help but add elegance with almost no effort. 

Muscat Grapes Paired Perfectly with Baked Camembert, Photo: NK

Roasted Grapes

Ingredients: 
1 bunch of Seedless Grapes of your choosing - I like Red Globe or Muscat (pictured right) 

Olive Oil

Salt 

Pepper

Method: 

Preheat the oven to 400.
On a baking sheet, toss small bunches of grapes in a Tablespoon or two of Olive Oil, and then sprinkle with salt and pepper. 

Bake for 17-20 minutes until slightly crisped and soft on the inside. Serve slightly warm or at room temperature - can be made a few hours in advance. 

Check out how my Roasted Grapes came out with baked Camembert and a toasty Baguette: 

Roasted Muscat Grapes and Baked Camembert with
Pear Jam & Thyme, Photo: NK 

Enjoy!!

Yuletide Roundup - Christmas 2014

Baccala Salad with Sweet & Hot Cherry Peppers, Photo:NK

Buon Natale! Merry Christmas and happy holidays to all! It's time for our yuletide wrap up - just a quick recap of some of the dishes we enjoyed this season.  

For Christmas Eve we went with the traditional Feast of The Seven Fishes. My mom hosted and she did a great job. To check our Italian Christmas Eve Menus for the past three years, click HERE, HERE and HERE. 

This year, we were treated to smashing seafood salads to kick off the multi-course dinner. I contributed the Baccala Salad pictured to the right. You can find the recipe by clicking HERE. 

Next came a fantastic Calamari Salad…

Calamari Salad, Photo: NK

Looks good, right?

But no seafood dinner would be complete in our family without Linguine with Clam Sauce, easily my favorite dish of all time (recipe HERE), which we often like to follow with a main course of Rao's Lemon Sole, just as in previous years. 

Classic Linguine with Clam Sauce, Photo: NK

This is his put down your camera face

My mom made super adorably presented goody boxes filled with Christmas Cookies. 


For dessert, we kept it simple with delicious Italian Pastries from an excellent bakery called Natale's. 





We need to leave space for Christmas Dinner, you know?  

Sfogliatelle, Cannoli, and Napoleon, Photo: NK 

Speaking of Christmas, my mom in law made it tasty as ever. We were treated to, among other things, a lovely Filet of Beef and a really great Salad with Red Pears and Pumpkin Seeds - I am surely going to try and recreate it some day. 

Filet of Beef & a Pear & Pumpkinseed Salad, Photo: NK 

And there you have it, as fast as it came to us, Christmas was complete. I hope you too enjoyed a holiday season filled with only good things and good food. Here's to lots more cooking in the new year!

Italian Feast On The Grill - Bistecca alla Fiorentina & More

Really special Porterhouse, Photo: NK

The porterhouse really is the king of steak, so when you get a good one, you better treat it right. 

Today, we're using this exceptional cut of meat as the centerpiece to an Italian-inspired Feast that can be made mostly on your good old outdoor grill. The best part? This menu is easy yet super impressive (you know how we love that…). 

Simply adjust the servings to your needs and you'll come out with a really fantastic and completely achievable prep-ahead meal that will wow. Two of three of today's recipes come from a wonderful cookbook that we use often, Mario Batali's Italian Grill. (Check out another great recipe from this book HERE).

Here's the Menu:

Corn As Italians Would Eat It (by Mario Batali) 

Bistecca alla Fiorentina (Florentine Style Steak, by Mario Batali)

Summer Plum Panzanella (our own creation) 

Summer Plum Panzanella, Photo: NK

Summer Plum Panzanella
Serves 4  

Ingredients: 
5 one-inch thick slices of Italian Bread cut into cubes
1 Tablespoon Olive Oil 
Kosher Salt
Black Pepper 
Teaspoon finely chopped fresh Rosemary leaves (optional)
Two ripe Plums, pitted and sliced in 1/3 inch wedges
1/3 Vidalia Onion, roughly chopped
1/2 head Butter Lettuce, chopped 
15 Small Yellow Tomatoes (grape or cherry sized) such as Sunburst or Zima, cut in half 

Dressing: 
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil 
Two shakes of Salt
Two shakes of Pepper 

Method:

1. Toss Bread Cubes with a Tablespoon Olive Oil. In a toaster oven or oven, toast the Bread until crisp and lightly golden. Remove from oven and sprinkle with Salt, Pepper, and optional Rosemary. Set aside.
2. To make the salad, combine Butter Lettuce with the Onions, sliced Plums, and Tomatoes. Toss gently. 
3. To serve, add the toasted Bread Crumbs right before serving. Dress the salad a teaspoon at a time, tossing gently, so as to avoid sogginess. You may not need all the dressing. Serve right away!  

Thyme, Sage, and Rosemary, Photo: NK 

Next up, let's see about our steak!



It's important to note that Florentine-style steak is usually made using a T-Bone. Because there are only minor differences between the T-bone and Porterhouse (a variation in the length of the tenderloin half of the cut) we'll still call our creation authentic. There's no question that this juicy cut of meat enhanced by fresh herbs and then charcoal grilled was nothing short of delicious. 



Bistecca alla Fiorentina - Recipe HERE

Classic Florentine Steak, Photo: NK 

and finally,

Corn as Italians Would Eat It - Recipe HERE

Corn As Italians Would Eat It, Photo: NK

BUON APPETITO! 

Home For The Holidays - Feast of The Seven Fishes, 2013!

Smoked Salmon with Lemon Creme Fraiche on Chips
(Thanks, Nina, for my beautiful plates!)
Photo: NK

Wow, Holidays, you really know how to exhaust a girl. But you are so worth it. I may be coming to you just a bit later than usual with the holiday recap of our annual Feast of The Seven Fishes Christmas Eve Meal, but I'm happy to say that our third year of hosting was a success! 

Many dishes from last year's menu made a repeat showing, but I also made sure to add on a few new recipes for variety's sake. In fact, we increased our number of courses overall and were very proud to serve a total of eight dishes (counting hors d'oeuvres) and a whopping nine kinds of fish! Definitely a personal best for this household! 

To kick off the evening, we served up Smoked Salmon with Lemon Creme Fraiche Canapés. We made a slight change to last year's recipe by spiking the creme fraiche with about a teaspoon of lemon zest (to three tablespoons of creme) and serving the salmon mixture on a kettle-cooked potato chips! I just love hors d'oeuvres on chips, and they are much more cost effective than using blini as a base. 

Before I go on, here's our whole menu:

Feast of the Seven Fishes - 2013

Smoked Salmon Canapes on Chips (recipe HERE)

Crostini with Roasted Red Peppers & Tonnato Sauce (see below)

Individual Lump Crab Cocktails (recipe HERE)

Baccala Salad (see below)

Calamari Salad with Citrus Flavors (see below)

Zuppa di Vongole (Clams) over Savory Crouton (recipe HERE)

Shrimp & Lobster Fra Diavolo over Fettucine (recipe HERE)

Rao's Lemon Sole (recipe HERE)

Assorted Desserts Courtesy of our Guests! (scroll for photos)

Individual Lump Crab Cocktails, Photo: NK

For our next hors d'oeuvre bite, we served crostini that had been lightly brushed with a classic Italian sauce called Tonnato, before being topped with slices of roasted pepper. A personal favorite of mine, Tonnato is  a tuna-based sauce most traditionally served with thinly sliced, chilled veal. The sauce is native to the Piedmont region in Italy.  Forgetting himself, my husband cutely refers to it as "tornado." As in: "Are you making the tornado appetizer?" He sure is good for comic relief. I hope you enjoy this festive, easy, and very Italian nibble, Crostini With Roasted Red Peppers & Tonnato Sauce:

Crostini with Roasted Red Peppers & Tonnato Sauce, Photo: NK  

Crostini With Roasted Red Peppers & Tonnato Sauce 
Adapted from Food & Wine and inspired by Epicurious
Serves 8, 2 pieces per guest
Make Ahead: Tonnato sauce can be made up to 2 days ahead and stored in the fridge. Assemble crostini about an hour or less before serving. 

Ingredients:
1/4 Cup Olive Oil based Mayonnaise
3 Tablespoons Olive Oil
3 Tablespoons Lemon Juice
One 6-Ounce Jar Italian Tuna packed in Olive Oil
3 teaspoons Capers (divided), drained and well rinsed
2 Tablespoons Water
6 Anchovy fillets
1 Jar Roasted Red Peppers, drained and patted dry, sliced into 1/2 inch strips
1 Crusty French Baguette, sliced into 16 thin slices, brushed with Olive Oil and toasted 
1/2 Cup finely chopped Italian Parsley

Method: 
1. Blend 2 teaspoons capers with Mayonnaise, Olive Oil, Lemon Juice, Tuna, and Water until smooth and silky. You can prepare up to this step as much as 2 days in advance. Keep refrigerated. 

2. Spread about a teaspoon of Tonnato Sauce on each slice of bread. Now top each toast with 2-3 slices of Red Pepper. Sprinkle with Capers and ample Parsley. Enjoy!

NEXT UP: 
This Sicilian style calamari salad is understated, clean and delicious. A dash of orange flavor makes it interesting and bright. Cooking the calamari just right is the key to nailing this recipe - and steaming the fish is a great way to achieve the perfect texture.  It'll become an instant classic at your holiday table, but is simple enough for everyday. 

Calamari Salad With Citrus Flavors, Photo: NK

Calamari Salad With Citrus Flavors
Lightly adapted from Lidia Bastianich
Serves 6 as a light appetizer
Make Ahead: This salad will keep nicely in the fridge for 24 hours. Bring to room temp before serving, or served chilled if you prefer. 

Ingredients:
1.5 - 2 Pounds Cleaned Calamari (medium-large size, tubes and tentacles)
1 Lemon
3 Dried Bay Leaves
1.5 Tablespoons Lemon Juice 
1 Orange, zested (for about a Tablespoon of zest)
3/4 teaspoon Kosher Salt or Sea Salt, divided
3 Tablespoons Extra Virgin Olive Oil
1/4 teaspoon Crushed Red Pepper or more to taste
3 Tablespoons Italian Parsley, chopped

Method: 
1. Set a large pot with a few inches of water at the bottom on the stove, enough you'll be able to position a colander inside of the pot without it touching the water. Shave all the yellow zest off the lemon using a paring knife. Avoid the white pith. Add the lemon rinds and bay leaves to the water and bring it to a simmer, covered, for 30 minutes. This will infuse the water with their aromas. 

2. While the water simmers, rinse Calamari tubes and tentacles well. Slice the tubes into 1/3 inch rings. For the larger tubes, you can fold them over lengthwise in order to slice them more easily. Trim any extra-long tentacles and discard.

3. Once water has simmered for a half hour, place the colander atop the pot and add the calamari. Cover the pot, and allow to steam for 2 minutes. Add two pinches of salt to the calamari and toss in the colander. Repeat this process about 3 times for a total of 8-10 minutes steaming time. Note:The 8 minutes is broken into 2 minute intervals where you season and toss the squid. You'll know the squid is done when it is tender but slightly springy to the bite. 

4. Remove the colander to a sink and allow the calamari to drain and cool a bit for about 5 minutes. Place calamari in a bowl and toss with crushed red pepper, olive oil, lemon juice, grated orange zest, and parsley. Taste for seasoning and add any remaining salt if needed. Serve warm or at room temperature. Enjoy!!   

Baccala Salad. Photo: NK

And now, for what ended up being the sleeper hit of our Christmas Eve feast, our version of Baccala Salad. But first, a confession: for years, I've felt semi-fradulent by not including de rigueur Baccala in our Italian fish menu. Baccala is dried salt cod that requires soaking and reconstituting in water before it can be used in food preparations. Truth is, I've never liked eating salt cod in fillet form, even though, interestingly, plain old fresh cod is probably one of my favorite fish. But who am I to impugn a food that generations of Italian grandmas have revered? So, with the best of intentions, I tried my hand at Baccala (a day in advance of my party, just in case the worst happened). 

For the three days preceding, I'd dutifully soaked the cod, and changed the water twice per day as directed. Still, when I finally boiled it up, I found it fishy and not that tender. Definitely not something I was comfortable serving. Granted, I probably did something massively wrong or overcooked the fish, but the show needed to go on, and I was determined to complete my cod mission. One fillet of fresh cod later and I was on my way. The result was delicious. Besides, we here at Neurotic Kitchen don't spend three days preparing anything, so this fresh cod solution was really much more our speed. With just six minutes in poaching liquid, what emerged was a stunning white cod fillet that was plump and ready to be mixed up with some mouthwatering hot cherry peppers, olives, and capers. I am drooling again as I write this. Enjoy! 

Baccala Salad
Adapted from the Rao's Cookbook
Serves 6 as a light appetizer course 
Make Ahead: You can prepare this up to 6 or 7 hours in advance. Store in the fridge and serve at room temperature

Ingredients: 
2 - 8 to 10 Ounce Fillets of  Fresh Icelandic Cod
1/2 Cup Olive Oil
2 Garlic Cloves, crushed
1/4 Cup Lemon Juice
1/2 Cup Hot Cherry Peppers, sliced
1/2 Cup Sweet Vinegar Peppers, sliced
1/2 Cup pitted Gaeta Olives, sliced in half
2 Tablespoons Capers, rinsed
3 Tablespoons Italian Parsley, chopped
Salt and Pepper to taste

Method:

1. Place cod fillets in a deep saute pan and fill the pan with water until fillets are just submerged. Bring the pan to a steady boil and turn off the heat immediately. Cover and allow the fish to poach for 6 minutes untouched. It should be opaque and flake easily when finished. Carefully remove fillets to a flat surface. Check for bones and skin and remove any that remain. Gently crumble or slice the fish into bite-sized cubes. Allow fish to cool fully and place it in a bowl. 

2. In a small pan, heat the oil and saute the garlic cloves in for 3 minutes over low heat. Cool the oil. 

3. Pour the oil and garlic over the cod and add lemon juice, the peppers, olives, capers, and parsley. Stir gently and add salt and pepper to taste. Place on a platter and serve at room temperature. 

Enjoy! 

Before I leave you, I wanted to share some of the great desserts our guests brought to Christmas Eve, and the next day to Christmas dinner at my mother-in-law's house. To say we ate well over these two days would be an understatement.  I hope you enjoyed this holiday recap and that you are having a festive season with your loved ones. See you in the New Year! 

My Mom's delicious Coconut Cupcakes (Ina Garten's Recipe)
Photo: NK

My Mom's beautiful Chocolate Layer Cake (Ina Garten's Recipe) plus holly from our backyard, Photo: NK

My Sister-in-Law's gorgeous and delectable Chocolate Berry Wreath Cake and

 Mom-in-Law's very yummy Key Lime Pie (Cook's Illustrated Recipe) Photo: NK

Ode to the American Worker - Labor Day Barbecue Guide

Labor Day is almost here and man, this summer really flew by! Of course, everyone's excited about the long weekend. Perhaps, like me, you're gathering some ideas for your holiday barbecue. But all that aside, I'd like to take a minute to remember what Labor Day is really about - the admirable contributions of the American worker.

On holidays like this, I often think about my family, specifically my great grandparents who, like so many, came to New York through Ellis Island just after the turn of the century. 

The Brooklyn Bridge - There's really nothing like it. 

My mother's grandfather, Rosario, was a presser. That is, he came into Manhattan from Brooklyn by subway every day (dressed to the nines in a finely tailored suit, no less), only to strip down into his undershirt and iron clothing in blazingly hot room in a storefront. He took enormous pride in his appearance and his work, and was, by all accounts, the best presser around. His daughters, all of whom worked, held a variety of jobs including working in sewing and textiles - a popular trade for the women of the day. I hope that one day, perhaps years from now, my sewing genes will finally kick in... His three sons also went on to great careers in the both the blue and white collar workforce. 

A few decades later, just across NYC's East river, my paternal grandfather hauled cargo off ships as a longshoreman on the Brooklyn docks. Though I never met him, I've heard him described as an ox of a man, his physical strength improbable in a person of his rather average stature. Though I've seen many pictures of my grandpa Salvatore, I envision him in my mind as Marlon Brando from On The Waterfront  - an excellent movie, by the way. 
You know, -  "I coulda been a contender."

Red Hook, Brooklyn Waterfront Photo:NK 

It's because of the sometimes punishing work of my forbearers that I have the luxury of taking the day off to gather with my family around a great meal. I love my day job, which takes place largely behind a desk, and I sincerely doubt that I'd ever have the spine to do what my grandparents did and what many people still do - work until they sweat to make a better life for those who come after them. 

Labor. 

Today, I am inviting you think about the workers, past and present, that you admire in your family. Feel free to share your thoughts with us! Whatever color their collar, we all know folks that make such contributions to their families and communities. Maybe it's yourself you should pat on the back. No matter what you do, please take a moment to relax this Monday, hopefully with some good food, and of course, a beer. Because nothing's more American. 

Also - come check out Neurotic Kitchen on Pinterest, and specifically, take a look at our Labor Day Barbecue Board for some ideas. 

Cheers! 

Four Courses, Four Friends - Easy Fish Feast + A Cocktail

Amante Picante Margaritas, Photo by Eric S. 

This past weekend we hosted a little dinner party at my family's bungalow for my best friend and her husband.  We always have a great time together, so much so that I hate the thought of being stuck in the kitchen while all the usual hilarity ensues. 

Initially, I was toying with the idea of grilling, but I ditched that plan in favor of a multi-course seafood meal. Plus, it was a brutal 90 degrees out so standing over a hot grill (who am I kidding? making my husband stand over a hot grill) didn't seem all that appealing.

You may think that serving a  meal with this many courses could never be easy, but I am here to tell you it can - the key is making good choices by serving simple, mostly make-ahead, no-cook dishes, while tackling some of the prep and chopping in advance. 

In today's post, we'll share four dishes and a smashingly good Margarita, all of which require minimal effort. This is because 3 of 4 courses are served chilled or at room temperature and call for "assembly" rather than cooking. As such, all three beginning courses can be made/prepped ahead. 

The entree course (my favorite, Linguine with Clam Sauce) comes together in under a half hour and is incredibly easy to throw together. I like to take a long pause before serving it as a final plate. This way, I have plenty of time to join in the merriment before taking a little break in the kitchen to finish everything off. It's also nice to be able to give your guests time to again rev up their appetites, so start early, eat slowly, and enjoy. 

Cocktail Hour

Amante Picante Margarita

Margarita Oysters Verde 

Dinner

Lump Crab Cocktail

Peach & Tomato Caprese Salad with Burrata

Linguine with White Clam Sauce  

Cocktail Hour with Oysters? Yes, Please! 

Check out this slightly spicy,refreshing and not-too-sweet cocktail that my Sister-in-Law recently introduced me to - the Amante Picante Margarita. My best friend, who is always full of surprises, brought along little cocktail umbrellas that worked perfectly in our drinks. How cute is she? The Amante Picante Can be Made an hour in advance. 

Preparing the Amante Picante Margarita, Photo: NK

Amante Picante Margarita

Recipe Courtesy of Food and Wine Magazine

Serves 6 to 8 

Ingredients:

1/2 a large Seedless Cucumber
plus 8 thin slices for garnish

1/2 a medium Jalapeno, thinly sliced

1/4 Cup Cilantro, plus additional for garnish. 

8 Ounces Lime Juice

6 Ounces Agave Nectar 

18 Ounces Silver Tequila

1/2 teaspoon Celery Bitters 
(Optional, we omitted) 

Lime wedges for garnish and rimming the glasses

1/4 Cup Kosher Salt and 1 teaspoon
grated Lime Zest mixed together

Ice

A large pitcher and a cocktail shaker 
 

Method:

In a pitcher, muddle up the cucumber (all but the 8 slices for garnish), Jalapeno, and a 1/4 Cup of Cilantro. Add the Tequila, Lime Juice, Agave Nectar and optional Bitters. Allow to refrigerate about an hour.

When ready to serve, wet the rims of 8 rocks or margarita glasses with a Lime wedge and coat with Lime Salt. Fill the cocktail shaker with ice and working in batches and adding fresh ice, shake the cocktail and strain into glasses (removing all solids). Garnish with Cucumber, Cilantro and Lime. Enjoy! 

You know what pairs well with the spicy brightness of the Amante Picante Margarita?  
Margarita Oysters (aka Tequila-spiked) topped with spicy Salsa Verde. We make this dish with store-bought green salsa with a major kick of spice so that it's as easy and fast to prepare as it should be. I bought my Oysters already shucked to save time. Slurp away...

Margarita Oysters Verde 

Serves 4 for cocktail hour (3 oysters each)

Ingredients:

12 Raw Oysters, shucked

1/4 Cup Silver Tequila 

1 Container Spicy Salsa Verde (with tomatillos, lime, jalapeño) Freshdirect's is our fave.

2 Limes, 1 for squeezing, the other for Lime Wedge Garnish

Cilantro, optional garnish

Ice, if desired, for serving

Method:

Salsa Verde and Tequila-Spiked Oysters and a Margarita -  a natural match

Plate oysters on a bed of Ice and squeeze one Lime over all of them.

Drop about a quarter teaspoon Tequila over each Oyster.

Drop about a half teaspoon Salsa Verde on each Oyster as well. 

Garnish plate with Lime Wedges and Cilantro Sprigs.

Serve immediately. 

Margarita Oysters Verde, Photo: NK 

What's easier than our next dish? Probably nothing. Individual Lump Crab Cocktails are a favorite go-to appetizer of mine (for the full recipe, click HERE). I buy Pasteurized Lump Crab in the can and toss it with Salt, Pepper, and Lemon Juice. Then I pop it in a Ziploc bag in the fridge until ready to serve. I have my plates ready to go in advance with some fancy lettuce lining the bottoms. Sometimes, I even make this portable by serving it in a Martini Glass. When I'm ready to bring the Crab Cocktails out, I simply portion out the Crab, squeeze some more Lemon Juice over it and garnish with lots of chopped Chives alongside a dollop Cocktail Sauce. Can't miss!

Individual Lump Crab Cocktails, Photo: NK 

Peach and Tomato Caprese Salad with Burrata, Photo: NK 

Like Classic Caprese Salad? Then you'll love this version that gets extra twist with the addition of Peaches and Burrata instead of the usual Mozzarella. This is best made fairly close to serving time because Peaches can turn brown in the air. 

Peach & Tomato Caprese Salad with Burrata
Serves 4

Ingredients:
8 Ounces Burrata Cheese, cut into 1 inch pieces

A Handful of Basil Leaves Still on the the stem, plus a few additional leaves cut into a chiffonade

1 large and very ripe Beefsteak Tomato, cut into wedges

1 large and very ripe Peach cut into wedges (I prefer Georgia Peaches but White Peaches work too)

Optional Balsamic Cream, for drizzling

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Black Pepper

Method:

Arrange the Tomato, Peaches in whatever formation you prefer. Sprinkle Peaches and Tomatoes with a bit of Salt and Pepper. Add the Burrata, again, in whatever configuration you prefer. Finally, drizzle everything lightly with Balsamic Cream if you have it, and drizzle again with a little bit of Balsamic Vinegar and Extra Virgin Olive Oil. Top with the Basil Leaves and sprinkle all over with the Basil ribbons. Enjoy!

After several courses, everyone was understandably getting full. I always enjoy taking a nice long break before popping back into the kitchen to throw the final dish together. Should take you about 20-25 minutes. Clean the fresh Clams in advance and pre-chop the Garlic and Parsley to make this dish super fast to prepare. It gets raves!

Dad's Signature Linguine with White Clam Sauce
(click HERE for the make-ahead version of this recipe)
Serves 4
Ingredients:
1 Pound Linguine

2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter

6 Garlic Cloves, finely sliced

2 Can Chopped Clams (5 oz)
8 Ounces Clam Juice (one bottle)

3 1/2 Dozen Littleneck Clams, scrubbed thoroughly. Ask the fishmonger to pick out the smallest ones possible.

2 Cups Dry White Wine, divided
1/2 teaspoon Black Pepper
Crushed Red Pepper to taste
1/2 Cup Flat Leaf Italian Parsley, Chopped

Optional Crusty Bread for serving (to soak up the delicious broth)

Method:
Set a pot of salted Pasta Water to Boil. Cook as directed on package.

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 both cans of Chopped Clams with their juice to the pot. Turn up the flame to medium.

Add 1 cup of the Dry White Wine.
Heat until the liquids begin to bubble a bit.

Add 8 oz of Clam Juice

Add the Black Pepper and Crushed Red Pepper to taste. I like to use at least 1/2 a teaspoon. Bring liquid to a light boil and add all the fresh Clams to the pot.

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

It should come to a gentle boil.

Check the Clams now and as they should begin opening.
Pull clams out immediately with tongs one by one the moment they open and set aside in an extra bowl.

Give the pot a stir and continue to cook, continuing to remove Clams out one by one as they pop open. You may have to shuffle them around to make space for them to open one by one. Discard any that do not after a reasonable period of time.

To assemble: Plate Pasta into bowls, and top with even amounts of fresh Clams. Pour a generous amount of Broth from the pot over each portion. Garnish with Parsley and enjoy!!

That does it! I hope you'll try our easy Seafood feast for your next dinner party. Happy cooking!

Easy to Love - Fast and Foolproof Valentines Menu For 2

They say love is a battlefield, but your kitchen need not be.

If you're looking to whip up an easy, elegant, and delicious meal for your special someone, the dishes on today's Valentines Menu for 2 will allow you to do just that while looking pretty cool the whole time:

2 Course Valentines Day Menu 

Asparagus and Prosciutto Toasts with Truffle Oil and Poached Egg

Lamb Loin Chops With Meyer Lemon and Herb Butter


Whether you're a pro or a cooking novice, these recipes are relatively easy and come together nicely with just a bit of planning. The Lamb practically makes itself and the bright yet subtle Herb Butter that accompanies it is fast and simple. Especially creative cooks might even think about cutting the butter pats into an adorable heart shapes - extra points! More tips on the planning and prepping for this meal can be found below. First, let's check out the results:

Lamb Loin Chops with Meyer Lemon and Herb Butter, Photo: NK 

Asparagus and Prosciutto Toasts with Truffle and Poached Egg, Photo: NK

Now, a few important notes on timing and the ideal preparation order to accompany the recipes below:

Planning and Order of Prep:

Make the Herb Butter in advance if you like. It can be stored in the freezer and brought to room temp before serving.

The Day Of:

Take Lamb out of the fridge to bring meat to room temperature. Tip - Meat ALWAYS cooks best when it's started at room temperature. 

Preheat the Oven for the Lamb Chops - 350

If frozen, take the Herb Butter out of the freezer and slice into rounds. Allow to sit at room temperature until ready to serve. 

Place water in a medium sized high sided saute pan (for the Poached Eggs).

On another burner, fill a medium sized sauce pan with water (for cooking the Asparagus).

Heat a medium sized oven proof skillet over medium-high flame for several minutes (for browning Lamb).

Season the Lamb on both sides with Salt and Pepper.

Sear Lamb in the medium sized skillet on both sides (3 min per side), then transfer the skillet to the hot oven to finish the Lamb.

Place Asparagus in medium sauce pan once water is boiling. Boil 3 minutes. Strain and set aside. 

About two minutes before the Lamb will be done cooking, toast the Bread for the Asparagus Toasts. Now Brush with Truffle Oil and sprinkle Toasts with Pepper.

Remove Lamb Skillet from the oven and cover lightly with foil. Allow Lamb to sit about 5 minutes before serving.

Crack each Egg into a small bowl. 

Place Prosciutto on top of each of the Toasts, and arrange several spears of Asparagus on top. 

Turn on the flame on beneath the medium sized sauce pan (for poaching the Eggs). When the water comes to gentle boil, add a dash of vinegar and carefully shimmy the Eggs into the water. Allow them to poach for 1-2 minutes until the Whites are opaque and the Yolks runny. Remove immediately with a slotted spoon and place one Poached Egg gently atop each Asparagus Toast. Sprinkle with a tiny bit of Salt and Pepper.

Plate and garnish the Lamb, adding a round of Herb Butter on each Chop. Enjoy! 

How to Assemble, Photo: NK 

Lamb Loin Chops With Meyer Lemon and Herb Butter
Serves 2 
Lamb Ingredients:
4 Bone In Lamb Loin Chops - 6-7 Oz each
Coarse Salt
Freshly Ground Black Pepper
1 Meyer Lemon or Organic Lemon, halved
4 Slices Meyer Lemon Herb Butter (Recipe Below*)
 
Method:
Prepare Herb Butter. Recipe follows Below* 

Preheat oven to 350. 

Bring Lamb to room temperature.

Sprinkle liberally on both sides with Coarse Salt and Black Pepper.

Heat an oven proof skillet over medium high flame for several minutes. 

Sear Lamb for 3 minutes per side until golden brown. 

Transfer skillet to oven and cook for 22 minutes for medium rare.

Remove skillet from the oven and  lightly tent it and the lamb with foil for 4-5 minutes.

When ready to serve, squeeze a bit of Meyer Lemon over each chop and top with a round of Herb Butter. Optionally garnish with Rosemary, Chives, and Lemon halves.  


Herb Butter for Lamb 

Rosemary, Chives, Oregano, Meyer Lemons, Photo:NK

Yields 1/2 Cup or 1 Stick
*May be made ahead and frozen 

Ingredients:

1 Stick of Salted Butter,room temperature

1/4 teaspoon Dried Oregano or 1/2 teaspoon Fresh Chopped Oregano

1.5 teaspoons chopped Fresh Chives

2 teaspoons finely minced Fresh Rosemary

Zest of 1 Meyer Lemon or Organic Lemon
A quick squeeze of Lemon Juice 

Method:

Mix the Herbs and Zest and dash of Lemon Juice into the butter until well incorporated. 

Spoon the butter onto a sheet of plastic wrap, and try to spoon it a row. Roll up the plastic wrap around the butter to create a log shape.

Transfer to the freezer for 10 minutes or so the refrigerator or until firm. 

Slice and bring Butter to room temperature before serving. 

When Lamb Chops are still warm, top each with a round of butter and serve. 

Any leftover butter can be stored in the freezer 1-2 days for another use. 


Asparagus and Prosciutto Toasts with Truffle Oil and Poached Egg
Inspired by Anthony David's Restaurant
Serves 2 - Yields 2 Toasts
Cook's Note:  The only potentially tricky part is poaching the eggs for this recipe. When in doubt, it's a great idea practice ahead of time. Even if something goes awry, you can always poach another Egg in just a few minutes. You'll want your yolk to be runny - that's the beauty of this recipe and what makes it so heavenly - not to mention the truffle flavor!

Ingredients:
1/2 bunch of Asparagus (about 8 to 10 spears)
2 Eggs
2 Slices Prosciutto (or 4 slices, 2 each, if you like)
Salt and Pepper
Truffle Butter or Truffle Oil (optional but recommended)
2 longish slices of Italian Bread (a sliced round of Semolina works well)
Vinegar, for poaching the Eggs 

Method:
Boil water and toss in the Asparagus. Boil for 3 minutes and strain, pouring cool water over the Asparagus Spears to stop the cooking. 

Toast the Bread very lightly. You want to be able to cut it easily once served. Now Brush with Truffle Oil and sprinkle Toasts with Pepper.

Crack each egg into a small bowl. 

Place Prosciutto on top of each of the Toasts, and arrange several spears of Asparagus on top as pictured above. 

Turn on the flame on beneath a medium sized sauce pan. When the water comes to gentle boil, add a dash of vinegar and carefully shimmy the Eggs into the water. Allow them to poach for 1-2 minutes until the Whites are opaque and the Yolks runny. Remove immediately with a slotted spoon and place one Poached Egg gently atop each Asparagus Toast. Sprinkle with a tiny bit of Salt and Pepper.

What's for Dessert, you ask? 

Well, as I always say, make it easy on yourself. Buy a beautiful ready made pastry, or make last year's super easy Fruit Kebab and Chocolate Fondue (recipe HERE). It comes together quickly in the microwave and is easy and fun to assemble. Maybe you're in an ice cream mood and you'd like our Grasshopper Ice Cream "Pie" Sundae (recipe HERE). I chose to finish today's menu with a Traditional New York Egg Cream from Gale Gand's classic interpretation (recipe HERE). Whatever you do, be sure to enjoy your Valentines Day and remember that nothing says "I love you" like a delicious meal.

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