Author Archives: Andy

LINGUINE WITH WHITE CLAM SAUCE

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  • Extra virgin olive oil to coat a large sauté pan;
  • 9 cloves of garlic;
  • 5 Dozen claims scrubbed under cold running water;
  • 1 Cup of dry white wine;
  • ½ Cup of water;
  • 1 large pinch of crushed red pepper;
  • 1 Pound of pasta;
  • 2 Tablespoons of butter;
  • 2 Tablespoons of chopped parsley; and
  • 1 Cup of grated Parmesan cheese.

Heat olive oil & ½ of garlic on medium high heat & cook until garlic is golden brown & remove garlic. Place 3 ½ dozen clams in pan with wine & ½ cup of water; cover and bring to a boil and continue cooking until clams open (about 10 minutes).

Let clams cool slightly, & then remove from shells & reserve.

 Pour the cooking liquid into a measuring cup.

 Coat same pan with olive oil & add the remaining garlic & pinch of red pepper. Cook under a medium high heat until garlic is golden and discard garlic. Add remaining clams & liquid to pan cover & cook until the remaining clams open. Do not remove these clams from shells.

Add the butter and cream to sauce. Cook the pasta & then combine the sauce, clams and pasta and cook until the sauce clings to the pasta. Turn off heat & add the Parmesan cheese.

 Serves 6

 

BACON & TRIPLE- CHEESE STRATA BREAD PUDDING

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  • 12 Ounces (1 package) of pancetta or bacon, chopped;
  • 2 Small yellow onions, diced;
  • 1 clove of garlic, minced;
  • 6 Large eggs;
  • 2 ½ Cups of whole milk;
  • 2 Cups of finely grated smoked Gouda cheese;
  • ½ Cup of finely grated Parmesan cheese;
  • ½ Cup of whipping cream;
  • 2 Tablespoons of chopped fresh oregano;
  • ½ Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • 1 Loaf of rustic French or Italian bread, cut in 1-inch cubes; and
  • 2 Cups of grated fontina cheese (about 8 ounces).

Heat a large skillet over medium heat & cook bacon until crisp & transfer bacon to a dish. Drain excess fat from skillet, but don’t wipe out pan. Add the onion & garlic & cook until golden brown & fragrant, about 5 minutes, & than remove from heat.

Whisk the eggs, milk, Gouda cheese, Parmesan cheese, cream, oregano, salt & pepper in a large bowl.

Butter a 13x9x2 inch ceramic or glass-baking dish (about 3 quarts). Spread about 1/3 of the bread in the pan, top with a 1/3 of the bacon, than 1/3 of the onion. Pour 1/3 of the egg mixture over. Repeat layering with remaining bread, bacon, onion, and egg mixture. Cover & leave in refrigerator overnight to allow the bread to soak up the custard.

To cook, heat the oven to 350 degrees. Allow the strata to come to room temperature on the counter. Top with the grated fontina & bake uncovered until golden brown & cooked though in about 50 minutes.

 Serves 8-10

 

PASTA BUGIALLI’S

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  • 6 Ounces of Prosciutto de Parma;
  • 8 Tablespoons of unsalted butter;
  • 1 Tablespoon extra virgin olive oil;
  • 1 Small yellow onion finely chopped;
  • Salt & pepper;
  • 1 Cup of a dry white wine;
  • 1 Pound of parpadelle or tagliatelle pasta; and
  • Shredded Parmigiano cheese.

 Cut Prosciutto into small strips, but separate lean strips from fatty strips;

Place butter, olive oil & fatty strips of Prosciutto in a skillet over a low heat & when the butter is completely melted & the mixture starts sizzling, add the onion & lightly sauté for 5 minutes. Add lean strips of the Prosciutto and sauté for an additional 2 minutes.

Add wine to skillet and let wine evaporate for 2 minutes.

 Cook 1 pound of either the pappardelle or tagliatelle pasta in water.

 Place pasta on a serving dish and pour sauce over the pasta. Serve immediately with abundant Parmigiano cheese over each serving with black pepper to taste.

 Serves 4-6.

 

STEAK COOKED IN A CAST IRON SKILLET

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  • Course salt, such as kosher salt or Maldon sea salt;
  • 1 or 2 Boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt); and
  • Black pepper (optional

Remove packaging & pat meat dry with paper towels. Line a plate with paper towels, place meat on top & set aside to dry further & cool to room temperature (30 to 60 minutes depending on the weather). Turn occasionally & replace paper towels as needed.

 Place a heavy skillet, preferably cast-iron, on the stove & sprinkle lightly but evenly with about ¼ to ½ teaspoon of salt. Turn heat to high under the pan. Pat both sides of steak dry again.

 When pan is smoking hot, 5 to 8 minutes, pat stake dry again & place in pan. (If using two steaks, cook in two batches).

 Let steak sizzle for 1 minute & then use tongs to flip it over, moving raw side of steak in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat for 2 minutes, & then sprinkle in two pinches of salt and garlic. If using pepper, add it now.

 When steak has contracted in size & developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat. Put in a 400-degree oven for 5 minutes. Remove steak to a cutting board & tent lightly with foil & let rest for 5 minutes.

 Serve in pieces or thickly sliced on the diagonal, cutting away from your body & with the top edge of the knife leaning toward you body. If cooking with skirt or hanger steak, make sure to slice across the grain of the meat.

 

CELERY SALAD WITH CHICKPEAS & PARMESAN MARINATED

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  • 3 Tablespoons of sherry vinegar, more if needed;
  • 1 Tablespoon of Dijon mustard;
  • ½ Teaspoon of maple syrup or honey;
  • Salt & ground black pepper;
  • 2 Garlic cloves, smashed & peeled;
  • 1/3 Cup of extra virgin olive oil, more as needed;
  • 4 Cups of cooked or canned chickpeas;
  • 4 Large or 6 small celery stalks, trimmed (reserve the leaves) & cut into large julienne;
  • 2 Large scallions, white & pale green parts, thinly sliced on a diagonal, or ¼ cup of a thinly sliced red onion;
  • 1 to 2 Cups of loosely packed celery leaves, coarsely chopped;
  • 1 Pint of small tomatoes, halved;
  • ¼ Cup of loosely packed basil leaves, rolled & julienne; and
  • 2 ounces of Parmigiano Reggiano cheese, coarsely grated, or crumbled feta cheese.

In a large bowl, whisk together the vinegar, mustard, maple syrup & a large pinch each of salt & pepper. Drop in garlic cloves, stir & set aside for 15 to 30 minutes to let flavor infuse.

 Gradually whisk in oil, as dressing will emulsify. Mix in chickpeas, celery & scallions. Cover & refrigerate at least 2 hours, or overnight.

 Remove garlic cloves from dressing. Taste & adjust the seasoning with salt, pepper, vinegar & olive oil. Set aside to cool to room temperature.

 If desired, make croutons for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, & tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet & bake for 12 minutes until golden & crisp & let cool.

 Just before serving, mix celery leaves, tomatoes, basil & croutons, if using, into the salad. In a serving bowl place layers of greens, if using, in the bottom, add celery mixture & then top with cheese & more pepper.

 

 

 

 

SALMON WILD WITH GREEN SAUCE

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  • 1-½ pounds of either wild King or Sockeye salmon fillet with skin on;
  • Salt & pepper;
  • Olive oil;
  • 2 Pounds of new potatoes;
  • 1 Pound of haricots verts or a mixture of small green & yellow beans;
  • 1 Finely diced shallot;
  • 2 Tablespoons of red vinegar;
  • Zest & juice of 1 small Meyer lemon;
  • 1 Teaspoon of Dijon mustard;
  • 1 Tablespoon of rinsed and roughly chopped capers;
  • ¼ Cup of finely chopped parsley;
  • ¼ Cup of finely chopped chervil or a mixture of parsley & tarragon;
  • Lettuce leaves; and
  • 2 hard-cooked (9minutes) eggs, roughly chopped.

Using pliers, remove the pin bones from the salmon (or have your fishmonger do it). Season salmon on both sides with salt & pepper & place on a baking sheet skin side down. Drizzle with 1 tablespoon of olive oil & set aside at room temperature. Heat oven to 350 degrees.

 Scrub potatoes & simmer in well-salted water until tender, about 15 minutes. Drain & keep warm. Top and tail the haricots verts & simmer in well-salted water until tender, about 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cold water) & leave at room temperature.

 Make the sauce verte: Put shallot in a small bowl with ½ teaspoon of salt & cover with red vinegar. Macerate 5 minutes, & then stir in lemon zest & juice, mustard & capers & then whisk in ½ cup of olive oil. Just before serving add parsley, chervil & black pepper to taste.

 Bake salmon, uncovered, until just done, 10 to 12 minutes 7 & then remove & let cool slightly. Put beans in a medium bowl, season with salt & pepper, & dress with 2 tablespoons of sauce verte. Line a platter with lettuce leaves & then make a pile of beans on top of the lettuce. With a spatula, lift the salmon from the skin & place on top of the beans. Dab salmon with 2 more tablespoons of sauce verte, garnish with chopped eggs and serve. Pass potatoes & remaining sauce separately

BEEF STEW – DIJON AND COGNAC

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  • ¼ pound of diced salt pork;
  • 1 large finely diced onion;
  • 3 Chopped shallots;
  • 2 to 4 tablespoons of butter, as needed;
  • 2 Pounds of beef chuck, in 1-inch cubes;
  • 2 Tablespoons of flour;
  • Salt and freshly ground black pepper;
  • 4 Tablespoons of butter, as needed;
  • ½ Cup of Cognac;
  • 2 Cups of beef stock;
  • ½ Cup of Dijon mustard;
  • 4 tablespoons of Pommery mustard;
  • 4 Large carrots, peeled and cut into half-moon slices;
  • ½ Pound of mushrooms, stemmed, cleaned and quartered; and
  • ¼ Cup of red wine.

Place salt pork in a Dutch oven or a large heavy kettle over a low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons of butter to pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over a medium – high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard, and 1 tablespoon of Pommery mustard. Whisk to blend, and then return meat and onion mixture to the pan. Lower heat, cover pan partway, and simmer gently until meat is tender, about 1 &1/2 hours. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons of butter in a medium skillet over a medium-high heat, and sauté the mushrooms until browned and tender. Stir mushrooms into stew with remaining mustard and red wine. Simmer 5 minutes, then taste, adjusting seasoning. Serve hot.

 

CARBONARA FUSILLONI FROM GIOVANNI’S

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  • 2 Whole eggs plus 6 yolks;
  • ¼ Cup fresh grated pecorino Romano cheese, + additional for serving;
  • ¼ Cup fresh grated Parmigiano-Reggiano cheese, + additional for serving;
  • ½ Teaspoon of freshly ground pink peppercorns & ½ teaspoon of freshly ground green peppercorns, mixed together;
  • 1 Pinch freshly ground white peppercorns (Note: 1 teaspoon of fresh ground pepper can be substituted for peppercorn blend);
  • 2 Tablespoons of extra-virgin olive oil;
  • ½ Cup of diced guanciale (1/3 inch cubes);
  • Kosher salt; and
  • 1 Pound of large Fusilloni pasta (#39), or any pasta you prefer.

In a large metal heatproof mixing bowl, whisk together whole eggs, yolks, pecorino Romano, Parmigiano-Reggiano, and half of the peppercorn mix. In a large sauté pan, heat olive oil and guanciale over a medium heat, stirring frequently until the fat has been rendered and the guanciale is on the edge of crispness but not hard. Place a large pot of salted water over a high heat and bring to a boil. Add pasta gently and stir occasionally until al dente. Using a strainer, transfer the pasta to the sauté pan with the guanciale and its rendered fat, stirring gently to combine. Slowly add ¼ cup of the pasta cooking liquid to the egg mixture and set the mixing bowl over the top of the water pot, forming a double boiler to gently preheat your egg mixture (make sure the bottom of the bowl does not touch boiling water). Slowly add the pasta mixture to the preheated bowl, making sure not to overheat the mixture. Working quickly, stir until the sauce thickens to a creamy, silky consistency that leaves trail as you stir (add additional pasta water if the mixture is too thick). Remove from the heat, season with salt if needed, and divide onto serving plates. Finish each dish with freshly grated cheese and freshly ground pepper as desired.

 

 

MAYONNAISE – FOOLPROOF LEMON – GARLIC

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  • 1 clove of garlic, minced;
  • 4 oil-packed anchovies, minced (optional);
  • 1 large egg yolk, at room temperature;
  • 1 teaspoon of Dijon mustard;
  • ½ cup of extra-virgin olive oil;
  • 1 tablespoon of freshly squeezed lemon juice, plus more to taste; and
  • Salt and freshly ground black pepper.

In a small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 teaspoons of olive oil and process mixture until mixture is smooth and starts to thicken, about 2 minutes.

 With the machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon of very hot water. (A small splash from the kettle or tap is the right amount). Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing the machine so as to not overmix. Taste and adjust seasoning with more lemon juice, salt and pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps for 2 days.