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

The Making of Neurotic Kitchen - A Retrospective in Recipes

Two years ago today I cooked a lovely duck dish. It looked so pretty that I snapped a picture of it and posted it, where else, on Facebook. I couldn't believe the reception it got when my friends all flooded in with comments on how delicious it looked. That day, a new hobby was born.

Robert Irvine's Duck with Apple Pomegranate Sauce, Photo: NK
 Click Here for the Recipe

I love to cook. I love to plate. Most of all, I love to eat. This was not only two years ago, but also a few pounds ago. But from that day on, each week, in an online album that I dubbed "Food Porn" (back then, this term was semi-original!), I would document my weekly dinners and cooking adventures, and include the links to the recipes I used. Once I hit about 50 photos, just after one year's time, I decided it was time to take my cooking to the blogosphere. This go 'round, I'd create my own recipes or adapt existing ones, telling their stories along the way. My purpose was the same as it is now: to show that even beautiful, delicious looking and outrageously tasty dishes could indeed be easy and accessible to the everyday cook with a day job (me!). 

Because I'd like to give credit where credit is due, I must tell you that it is in no small part because of the encouragement of my friends and family that Food Porn went public in the form of Neurotic Kitchen - a place where I am lucky enough to interact with all of you! 

As my homage to where it all began, I am using today's post to revisit some of Food Porn's most well received dishes. Follow the recipe links to try them for yourself! Enjoy, and as always, thanks for joining me on the neurotic culinary journey I like to call life. 

Rao's Lemon Chicken, Photo: NK
Click Here for the Recipe

Cuban Pork Chops with Mojo, Photo: NK
Click Here for the Recipe

Thai Ground Pork Salad, Photo: NK
Click Here for the Recipe

Juicy Buttermilk Pork Chops, Cheddar Grits, and Okra, Photo: NK
Click Here for the Recipe

Pin It

Good Deeds Grow In Brooklyn - Community Inspired Vegetarian Menu

Photo: NK

Today, you don't have to look too far to find legions of foodies on the web and on the streets waxing poetic about what they are eating, ate, plan to eat, or cook.



Clearly, I am a major offender.  


In the national conversation, the subject of food and food enjoyment has certainly hit critical mass. I can understand why. Food is amazing.



But with the airwaves and internet so saturated with food chat, it's easy to forget -
we are the lucky ones.

For so many, far too many, food means survival, not entertainment. It is basic sustenance. Hunger is a problem that I have always been passionate about, and in these especially trying economic times, it's even more pervasive. There is no better time to answer the call for help.

Pre-Dinner Snacks - Beet Hummus & Homemade Pickles, NK

Last week, I had the privilege of attending a fundraiser for an incredible community outreach group - the Soup Kitchen at the Greenpoint Reformed Church in North Brooklyn.

The dedicated folks there, with the help of monetary donations and partnerships with local farms and CSAs, provide homemade community dinners for the hungry in the neighborhood as well as groceries and bagged lunches on select days each week.


The volunteers at the Greenpoint Reformed Church do their best to serve tasty meals that are organic when possible, and most importantly, filling and nutritious.

The festive night featured a delicious all-vegetarian menu, live music, and great people - all of which made for an especially spirited fundraiser. To donate your time or money to this wonderful charity, please follow this link: Get Involved!

Church volunteers set up a beautiful dining area, Photo: NK

On the way home, my brain still abuzz with the excitement of the evening, I decided I'd try my hand at a company-worthy all-veggie feast. Check it out below.

Most importantly, the event served as a personal reminder to be grateful and give back, and of how everyday people offering their talents and dedication in unison can make a world of difference in the lives of others.

Vegetarian Menu

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Cocktail: Rye Lemon Ginger Fizz 

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Lightly Adapted From Bon Appetit  

Serves 4 

Ingredients: 

1 large head of Cauliflower

1/2 cup pitted Oil-Cured Black Olives, finely chopped

5 Sun-Dried Tomatoes, thinly sliced

3 1/2 Tablespoons Olive Oil, divided, plus more

2 Tablespoons Chopped Flat-Leaf Italian Parsley

1 teaspoon fresh Lemon Juice

Salt and freshly ground Black Pepper

3 whole Garlic Cloves

2 Roma or 3 Plum Tomatoes, cored and cut into quarters

Method: 
Remove leaves and trim stem end of Cauliflower, leaving the core intact. Stand cauliflower core side down on a cutting board. Using a long, sturdy knife, slice Cauliflower into four 1/2 inch "steaks" from center of Cauliflower working outwards (some florets will break loose - reserve them). 

Finely chop enough loose florets to measure about a 1/2 cup. Transfer chopped florets to a small bowl and mix with the Olives, Sun-Dried Tomatoes, 1 Tablespoon of oil, the Parsley and Lemon Juice. Season relish Pepper and add a bit of Salt if needed. 

Olive and Sun-Dried Tomato Relish, Photo: NK

Preheat oven to 400. 

Heat 1 Tablespoon Olive Oil in a large heavy ovenproof skillet over medium-high heat. 

Working in 2 batches, cook Cauliflower steaks until golden brown, about 2-3 minutes per side, adding a tablespoon of oil to pan between batches if needed.

Transfer steaks to a large rimmed baking sheet. Reserve skillet. 

In the oven, Roast cauliflower until tender, about 15-17 minutes. 

Meanwhile, return skillet to medium-high heat and add Garlic Cloves and Tomato wedges, cut side down. 

For the Simple Tomato Sauce Base, Photo: NK

Cook until Tomatoes are browned - just a few minutes. Turn Tomatoes over so they are cut side up and transfer the entire skillet to the oven either alongside the Cauliflower pan or on a different rack if need be. Roast the Garlic and Tomato skillet in the oven until both are tender, about 12 minutes. 

Transfer Garlic, Tomatoes, and 1/2 Tablespoon Oil to a blender and purée until smooth. Season the sauce with Salt and Pepper to taste. 

To Serve: Divide Tomato Sauce among plates. Place 1 Cauliflower steak on each plate and spoon the relish over. Serve warm. Enjoy!

Cauliflower Steak with Olive and Sun-Dried Tomato Relish, Photo: NK

NK's Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Serves 4

Ingredients:

Local Graffiti Eggplant (Latham Farms) or other long, thinner Eggplant

Local Grey Zucchini, Photo: NK

1 Cup Prepared Red Quinoa

1 Tablespoon Oil

2 local Grey Zucchini (Pederson Farm), or the shortest, chubbiest Zucchini you can find

Salt and Pepper

1/4 Cup grated Parmigiana Cheese

3/4 Cup prepared Tomato Sauce of your choice or homemade

Chopped Italian Parsley, Optional

Method:

30 minutes ahead, slice the Eggplant into centimeter thick rounds. Salt both sides of the Eggplant generously and lay the slices on paper towel for 20-30 minutes. The moisture and any bitterness from the Eggplant will be drawn out by the Salt. 

Preheat your oven to 375. 

If you haven't already, prepare your Quinoa on the stovetop according to basic package directions and season with a bit of Salt to taste. Set aside when done.

Zucchini Stuffed with Red Quinoa & Eggplant, NK

After the Eggplant has sat for enough time, rinse off the salt and thoroughly pat dry. Cut Eggplant rounds into 1/2 inch cubes. Add 1 Tablespoon Olive Oil to a skillet over medium heat. Cook eggplant on both sides until tender but not mushy, about 5 minutes per side. Don't worry if it browns or chars just a bit. Stir Eggplant cubes into the cooked Quinoa. 

Cut the Zucchini in half lengthwise. Run your knife carefully around the inside edges and gently scoop out the middles with a melon baller or small spoon until the Zucchini is hollow.

To assemble, place Zucchini scooped side up on a baking sheet. Pour in about an 1/8 of cup of Tomato Sauce into the bottom of each Zucchini. Top with Eggplant and Quinoa mixture all the way up to the top and a little bit over if you like. Dot with a Tablespoon of Tomato Sauce and sprinkle with shredded Parmigiana over each Zucchini.

Place baking sheet in the oven and cook Zucchini for about 25 minutes. Serve hot and enjoy!

Next up, we have an adult beverage that I created as a nod the delicious "Gold Rush" Cocktail, a concoction of Lemon and Ginger-spiked with Rye, that was served at the event by our gracious hosts.  A quick and easy simple syrup of fresh Ginger and Lemon makes this slightly sweet and refreshing drink the perfect addition to a late summer evening.

NK's Rye Lemon Ginger Fizz

Yield - 1 drink

Ingredients:

1 Ounce Rye - we prefer Bulleit Rye

2 Ounces Lemon Ginger Simple Syrup - recipe follows * 

Ice

Plain or Lemon/Lime Seltzer

Lemon Wedges and Slices

Method:

Place Lemon Ginger Simple Syrup and in the bottom a short glass tumbler.Top with Rye and stir well. Add Ice and finish with a generous splash of Seltzer. Garnish with a Lemon Wedge and float a Lemon Slice in the glass.

Rye Lemon Ginger Fizz, Photo: NK

*Lemon Ginger Simple Syrup

Recipe from Epicurious

Yield: Makes 1.5 cups

Ingredients:

1 Cup Sugar 

3/4 Cup Water 

1/2 cup finely chopped Peeled Ginger 

3/4 cup fresh Lemon Juice

Method:

Place Water, Sugar and Ginger in a small saucepan. Bring mixture to a boil over medium low heat stirring occasionally until it is reduced to about 1 cup. This will take about 7 minutes. Remove from heat and add the Lemon Juice. Stir. Next, strain the mixture through a fine-mesh sieve. Discard the solids and then chill the mixture, covered, until ready to use.

Cheers!

Pin It