I found this on Epicurious's new recipe feed yesterday, and decided to try it. It's a winner -- the meat stays juicy, and the flavors are fantastic. I made one tenderloin, not two, but the whole amount of sauce. It's my dinner, with brown rice and greens.
http://www.epicurious.com/recipes/food/views/Honey-Marinated-Pork-with-Gremolata-363729
Wednesday, February 23, 2011
Tuesday, February 8, 2011
My Mother's Linguine and Clams
Since we were discussing my response to Laurie's recipe over on Facebook, I figured I should share how my mom makes linguine and clams. "Recipe" is far too formal, but this is her description of what she does. She always makes this for Christmas Eve dinner, with the additional whole clams; the usual recipe just uses the chopped ones.
Without fresh clams (at Christmas I add them for flavor and presentation, steaming them in the broth till they open):
Gently saute not-too-finely chopped garlic (and maybe shallots sometimes?) in a generous pour or two of olive oil. Add clam juice or fish stock and drinkable white wine (more stock than wine) and chopped/minced clams (at Christmas I use LOTS of clams, about a pound for the three of us). Heat through, adding some chopped Italian parsley and black pepper. Stir in cooked linguine and let it get comfortable in the liquid. Although purists say no cheese with fish, I say bah humbug and serve with grated/shredded Parmesan.
Monday, February 7, 2011
Cheap & Easy Creamy Clam Sauce over Thin Pasta
Once again, a bechamel from a roux is my friend. Yeah, it involves seafood from a can. That's life on a budget.
This is a 15 minute meal. The current proportions serve 2 hungry or 3 average diners.
Ingredients:
6-8 oz dried thin spaghetti - any long thin pasta will do (1/2 box of Barilla whole wheat pasta is 6 oz)
6-6.5 oz can of clams in clam juice
1/4 cup finely chopped onion
1-2 cloves of minced garlic
~1 cup of milk (at least 1% - we keep 2% in the house)
2 tbsp of butter
2 tbsp flour
~1/4 tsp Italian seasoning
~1/4 tsp thyme
~1/4 tsp fresh ground black pepper - a bunch of grinds, I'm totally guessing here
(Optional: ~1/2 tsp red pepper flakes)
Parmesan or Romano cheese for topping
In a medium pot bring slightly salted water to a boil. Cook pasta as directed. Sauce takes ~10 minutes. It's best to time the pasta so that it's ready ~5 minutes after the sauce is thickened completely.
Open and drain the clams into a 2 cup measuring glass. There should be ~1/2 cup. Add milk up to 1.5 cups (12 oz).
In a medium saucepan, melt the butter over medium heat.
Add the onion and sweat for ~2 minutes.
Add the garlic and the flour and stir together for ~1 minute.
Add the spices (I don't measure; I just shake from the jars until it looks right...) and then add the milk/clam juice mixture 2-3 oz at a time stirring until thick and bubbly. Once the last of the liquid is combined, lower the heat to simmer and cover the pan. Stir occasionally.
When the pasta has ~2-3 minutes left, turn off the heat under the sauce and stir in the clams.
When the pasta is finished, drain and then toss immediately with the clam sauce.
Serve the pasta onto plates or shallow bowls and grate Parmesan or Romano cheese over it to taste.
Enjoy!
While we didn't have any fresh bread in the house this evening, this dish would of course go with with garlic bread or slices of warmed Italian, Focaccia, or Ciabatta loaf. Ya know, the usual pasta accompaniments.
This is a 15 minute meal. The current proportions serve 2 hungry or 3 average diners.
Ingredients:
6-8 oz dried thin spaghetti - any long thin pasta will do (1/2 box of Barilla whole wheat pasta is 6 oz)
6-6.5 oz can of clams in clam juice
1/4 cup finely chopped onion
1-2 cloves of minced garlic
~1 cup of milk (at least 1% - we keep 2% in the house)
2 tbsp of butter
2 tbsp flour
~1/4 tsp Italian seasoning
~1/4 tsp thyme
~1/4 tsp fresh ground black pepper - a bunch of grinds, I'm totally guessing here
(Optional: ~1/2 tsp red pepper flakes)
Parmesan or Romano cheese for topping
In a medium pot bring slightly salted water to a boil. Cook pasta as directed. Sauce takes ~10 minutes. It's best to time the pasta so that it's ready ~5 minutes after the sauce is thickened completely.
Open and drain the clams into a 2 cup measuring glass. There should be ~1/2 cup. Add milk up to 1.5 cups (12 oz).
In a medium saucepan, melt the butter over medium heat.
Add the onion and sweat for ~2 minutes.
Add the garlic and the flour and stir together for ~1 minute.
Add the spices (I don't measure; I just shake from the jars until it looks right...) and then add the milk/clam juice mixture 2-3 oz at a time stirring until thick and bubbly. Once the last of the liquid is combined, lower the heat to simmer and cover the pan. Stir occasionally.
When the pasta has ~2-3 minutes left, turn off the heat under the sauce and stir in the clams.
When the pasta is finished, drain and then toss immediately with the clam sauce.
Serve the pasta onto plates or shallow bowls and grate Parmesan or Romano cheese over it to taste.
Enjoy!
While we didn't have any fresh bread in the house this evening, this dish would of course go with with garlic bread or slices of warmed Italian, Focaccia, or Ciabatta loaf. Ya know, the usual pasta accompaniments.
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