The Literate Chef

Posts Tagged ‘extra virgin olive oil’

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Linguine with White Clam Sauce (Linguine con Vongole)

In Clams, Pasta, Recipes, Sauces, Seafood on June 16, 2012 at 9:18 AM

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.    Wash and dry the parsley, but do not chop it until just before adding to the sauce, that retains its color.
5.    Heat the olive oil on medium in a large sauté pan, and add the butter.
6.    When the butter is melted, foamy and bubbling, reduce heat to medium, add the garlic and cook it stirring continuously for about 1 minute.
7.    Add the wine and return heat to high, bring to a boil, continue to boil for 3 minutes, stirring continuously
8.    Add clam juice and reserved clam liquid. We prefer our clam sauce with a lot of liquid, if you prefer it on the dry side, than add only 1 bottle or none.
9.    Bring to a boil for 3 minutes.

About 15 or 20 minutes before you are ready to serve the Linguine

1.    Bring the pasta water and clam sauce to a full boil. Add the 12 reserved unopened clams to the sauce and cover.
2.    Add kosher salt to the water and add the linguine. Cook the linguine until not quite al dente, about 7 minutes.
3.    After the pasta has been cooking for about 3 minutes, remove the cover from the sauce, add the parsley and shucked, stir well, and continue cooking uncovered.

White Clam Sauce, ready for the pasta

4.    Drain the pasta, add it to the sauce in the pan, and mix it well with tongs until al dente.
5.    Remove to a large bowl and serve, garnishing each dish with 3 clams that are still in their shells.

Hot crusty Italian Bread makes a great accompaniment, as does a good dry white wine such as Wairau River Sauvignon Blanc.

Please see Clam Shucking for the secret on opening clams.

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Broccoli Rabe Sautéed in Garlic and Oil

In Recipes, Vegetables on November 21, 2011 at 7:12 PM

Ingredients:

1 bunch of Broccoli Rabe (also called Broccoli di Rape, Rapini and Broccoli Rabb)
6 cloves of garlic thinly sliced
¼ cup of extra virgin olive oil

Preparation:

1.    Bring 4 quarts of water to a boil in 5 quart or larger pot.
2.    Rinse the Broccoli Rabe, discard the thick stems by cutting about 3 inches off the bottom of the bunch.
3.    When the water comes to a full boil, add the Broccoli Rabe and blanch it for 60 seconds.
4.    Strain Broccoli Rabe in a colander, and then plunge it immediately into a bowl filled with ice and cold water to stop the cooking and to retain its dark green color.

Blanched Broccoli Rabe Draining in Colander

5.    When cooled, transfer to a colander and drain until ready to sauté.
6.    In a sauté pan with low curved sides, heat the olive oil on high flame.
7.    When oil is shimmering, add the garlic and quickly sauté; do not let it brown.
8.    When the garlic is translucent* add the broccoli rabe and sauté for 3 minutes, tossing constantly with tongs.

Sauteeing

9.    Remove from the pan with tongs and serve immediately.

Eat it! It's Good for You!

*Variation: At this point add ¼ to ½ teaspoon crushed chili pepper, depending on taste, to the oil-garlic mixture before adding the broccoli rabe.

Also see: Eat it! It’s Good for You!

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Minted Yogurt-Cucumber Sauce

In Recipes, Sauces on August 16, 2011 at 11:01 AM

Ingredients:

1 ½ cups of low-fat 2% Greek yogurt (Chobani brand 16 oz. container – the green one)
¼ cup extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
2 Kirby (pickling) cucumbers, peeled and shredded into large shreds
3 tbsps. chopped fresh mint leaves

Preparation:

1.    Add the yogurt to a small mixing bowl.
2.    Stir in the olive oil and blend by hand, then the lemon juice, cucumber and mint, blend well by hand.
3.    Cover with plastic wrap and refrigerate until ready to be served

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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A Nutritionally Balanced and Delicious Mediterranean Meal

In General Articles on August 16, 2011 at 10:57 AM

Marinated Lamb Chops with Minted-Cucumber Yogurt Sauce

We are continually admonished to eat a nutritionally balanced meal consisting of protein, vegetable, grain and dairy. Such meals do not have to be boring. With some imagination and with the aid of spices and herbs you can whip one up that is both balanced and delicious.

The ancient Romans referred to the Mediterranean Sea as Mare Nostrum, our sea; and indeed it was, as for centuries, they controlled all of the land that surrounds it. At the height of the Roman Empire, its colonies stretched east from Spain along the southern coast of Europe to modern day Turkey and south along The Levant and then west again along the north coast of Africa.

Most of the cultures that occupy those lands share a commonality in food. In an Italian home, lamb is usually the main course for Easter dinner. In Greek cuisine, as it is in Middle Eastern and North African cultures, lamb is very much prevalent. Herbs, such as rosemary and oregano, cross cultural lines as well, as do garlic and olive oil.

Grains too are a staple food in these cuisines. Rice is prevalent in most of them, while couscous is more prevalent in Middle Eastern and North African diets, although it also shows up in Sicilian meals, as it does in French cooking, particularly in Provence.

Broccoli, which is very common in Italian cooking, is readily available in practically every market, as are cucumbers, which are the fourth most widely cultivated vegetable in the world. Yogurt, especially the low fat kind, is an excellent nutritional food and can be adapted to many dishes. It is prevalent in several Mediterranean cuisines, particularly that of Greece.

Last night, we put this all together and came up with a meal comprised of Marinated Lamb Chops, accompanied by a yogurt-based sauce consisting of low-fat Greek yogurt, cucumbers and mint. And for side dishes, we prepared broccoli sautéed in garlic and olive oil and packaged couscous, which is quick and easy to prepare.

To round out the meal, we served a chilled lovely Rosé, from the Côtes de Provence.

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Chicken Parmigiana alla Caprese

In Chicken, For Moms on the Go, Meat, Recipes on August 7, 2011 at 1:03 PM

Caprese Salad is a delicious combination of fresh tomatoes, mozzarella and basil. It is frequently served as a stand-alone appetizer, or as a topping on a pounded, breaded and fried veal chop or cutlet. Bruschetta is a fresh tomato and basil combination mixed with a good extra virgin olive oil and served on toasted Italian bread, as an appetizer, hors d’ oeuvre or amuse-bouche. We have taken both ideas, adapted them slightly and added them to Chicken Parmigiana, but have substituted the bruschetta for tomato sauce. The combination of cold tomatoes and hot chicken with melted mozzarella is delicious and easy to make. As a matter of fact the bruschetta can be made a day in advance and refrigerated, or can be prepared while the chicken is being fried or baked, thereby cutting down on the time required for preparing dinner.

Total Time 40-45 minutes, active time 25-30 minutes

Chicken Parmigiana alla Caprese

Ingredients:

For the Bruschetta:

2 fresh, ripe tomatoes sliced and diced.
¼ cup extra virgin olive oil
¼ tsp. kosher salt
3 cloves garlic, minced
15 basil leaves, chopped
2 slices of red onion, chopped fine
1 tbsp. dried oregano

Hint: If any of Grandpa Tom’s Tomato Salad should be left, which is highly unlikely, you can chop it up and add the red onion and oregano.

For the Chicken:

2 boneless, skinless chicken breast halves
2 tbsp. unsalted butter
1 egg
Salt and pepper to taste
1 cup Italian Style breadcrumbs
1 medium-sized (about the size of a baseball) fresh, unsalted, mozzarella, cut into 4 slices

Preparation:

1. Pre-heat oven to 350 degrees.
2. Crack the egg into a shallow bowl, whisk well and add salt & pepper.
3. Add breadcrumbs to a second shallow bowl.
4. Pre-heat a nonstick skillet over medium heat and add the butter.
5. While the butter is melting, dip each chicken breast in the egg mixture, coating it well and then in the breadcrumbs, again coating it well and add to the melted butter once it is bubbling.
6. Fry the breaded chicken breasts on medium heat for 15 minutes, turning several times to ensure a good browning on both sides.
7. When the chicken breasts are browned, transfer them to a non-stick baking pan, or cookie sheet sprayed with Pam and bake in the oven, on the center rack, for 15 minutes or until the chicken breasts register 170 degrees on a meat thermometer.
8. While the chicken breasts are baking, prepare the bruschetta by chopping, slicing, dicing and mixing, or if made in advance, pour yourself a glass of wine and relax.
9. When the chicken breasts are baked, place two slices of mozzarella atop each breast and bake for 5 more minutes, until the cheese melts.
10. Remove the chicken breast to plates and cover generously with the bruschetta, using a slotted spoon to reduce the amount of liquid.

Serve with Broccoli Florets Sautéed in olive oil and garlic.

A Chianti Riserva filled with depth and complexity makes a great accompaniment to this dish.

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Grandpa Tom’s Tomato Salad

In Salads on July 24, 2011 at 5:14 PM

Grandpa Tom's Tomato Salad

Grandpa Tom’s Tomato Salad

(makes 4 to 6 servings)

Ingredients:                                                                                                       

3 lbs. ripe tomatoes (about 5 or 6)
½ cup extra virgin olive oil
½ tsp. kosher salt
10 cloves garlic, thinly sliced
1 cup basil leaves (about 30)
4 tbsp. water

Steps:

1.    Rinse and dry the tomatoes and cut in half, vertically, and remove the stem part. Cut each half into wedges of 6 or 8 depending on tomato size. If wedges are too large, cut each in half.
2.    Place the cut-up tomatoes in a large mixing bowl; add the olive oil and mix well to coat each piece.
3.    Add the salt and mix well again (this helps the tomatoes give up their juice).
4.    Add the garlic and mix.
5.    Shred the basil by hand, and mix it into the salad.
6.    Add the water and mix again.
7.    Let sit at room temperature for 1 to 2 hours, stir occasionally to combine the flavors.
8.    Serve with crusty Italian bread to sop up the juice after the tomatoes are eaten.

Please See Memories of Grandpa and Summers at The Shore

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