The Literate Chef

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:32 PM

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Source: The Turkey That Keeps Giving

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:29 PM

The Literate Chef:

Thanksgiving is less than two weeks away and you probably already have your meal all planned out, Turkey, Gravy, Stuffing and Sides. If that’s you, well congratulations. But if you’ve been distracted by life, overwhelmed by work and family and haven’t yet had the time to think about the upcoming holiday feast, The Literate Chef to your rescue. Right here are all of the details for a sumptuous feast. Happy Thanksgiving!

Originally posted on The Literate Chef:

Here it is nine full days after Thanksgiving and we are still enjoying the gifts given up by our 21 pound Plainville Farms Thanksgiving turkey. The turkey dinner and its side dishes are but a memory.  The leftovers of hot turkey sandwiches smothered in gravy, accompanied by re-heated stuffing and the counterpoint of tart cranberry sauce, as well as cold turkey sandwiches on rye bread slathered with homemade Russian dressing disappeared days ago; and now the last of the Turkey Soup is gone as well. I have had my fill of Tom Turkey and if I don’t meet him again until next Thanksgiving, that will be just fine with me. But it is remarkable how many meals one can squeeze out of a single bird.

Our Thanksgiving feast this year started out with a gift of more than two dozen deliciously sweet and briny East Dennis Oysters™ compliments of John…

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Linguine with White Clam Sauce (Linguine con Vongole)

In General Articles on July 29, 2015 at 4:21 PM

The Literate Chef:

Linguine con Vongole – It’s what was for dinner last night when three cousins came to dine with us. There were six for dinner, so except for the bottled clam juice, we upped each ingredient by 50%. There were no leftovers. For secrets to Clam Shucking, see the linked article which is also in the Article Index.

Originally posted on The Literate Chef:

Linguine with White Clam Sauce (Linguine con Vongole)

(Serves four)

4 doz. medium-sized Cherrystone or Littleneck clams, about 5 lbs.
4 tbsp. of finely chopped garlic, about 12 cloves
1/2 cup chopped fresh flat (Italian) parsley
1/2 cup of extra virgin olive oil
4 tablespoons of unsalted butter
½ cup of dry white wine
2 8 oz. bottles of Clam Juice
1 & ½ lbs. dried Linguine (Barilla, DeCecco or other premium brand)

These steps can be performed in advance of serving the meal

1.    Set a large pot (6-8 quarts) of water on the stove, cover it and bring to a boil. When it begins to boil, reduce heat, keep covered and hot.
2.    Clean and shuck the clams, reserving the juices, you should have about 3 cups. Set aside 12 clams unopened – 3 for each pasta serving.
3.    Chop the garlic.
4.  …

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