1. Brown Rice Pasta with Red Clam Sauce
original recipe found in Food & Wine April, 2011
Picture taken by Kris Callen, November, 2011
1/4 cup olive oil
- In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
- Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.
- Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.
1/2 lb mushroooms (stems trimmed)
1 large cauliflower(broken into florets)
2 large green bell peppers (cut into 1/2 inch strips)
2 large red onions
1 cup olive oil
2-3 tbs minced fresh garlic
1/2 c red wine vinegar
1 tbsp sugar or agave
1 tsp salt
1/2 tsp black pepper
1. Steam veggies until tender but still firm and place in a large bowl. Combine the last five ingredients in a bowl and whisk to combine. Pour dressing over the steamed veggies and let marinate in the fridge for at least an hour before serving.
Romano-Coated Chicken Breast
1 tbsp butter
4 boneless, skinless chicken breasts
1/2 cup finely grated Locatelli Romano Cheese
Freshly ground pepper
1. Pre-heat oven to 325F.
2. Heat butter in a heavy skillet over med-high heat and brown chicken breast on both sides. Cook each breast for 5 minutes on each side.
3. Spread Locatelli Romano out on a plate and season with pepper. Turn breasts in cheese to coat completely and arrange in a baking dish.
4. Place chicken in the oven and bake for 10-15minutes until completely cooked through. Serve warm and enjoy!
3. Spicy Cajun Crab and Greens Soup
Our good friend Jim made us this soup last night. The soup was meaty and flavorful. The rich and bold tomatoes combine beautifully with the onion, crab and delicate baby spinach to create a harmonious masterpiece. Jim is no slouch in the kitchen and has treated our family to some exquisit meals in the past, but last night's meal was as healthy and satisfying as it was delicious. Having lived in New Orleans, I can attest to the fact that this Crab Soup is among the best I've tried. Jim made it right before my eyes in less than 20 minutes using high quality Boss Pasteurized Canned Lump Crab Meat available locally at NorthWest Seafood. His gracious wife Leeanne was kind enough to pack-up a handsome portion of this soup for my husband and I to enjoy a second time around. I count myself very lucky to have friends with such good taste! Cheers to you both and many thanks for your continued hospitality.
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 3 to 5 teaspoons Cajun seasoning
- 2 1/2 cups bottled clam juice
- 2 14 1/2-ounce cans diced tomatoes with caramelized onion, in juice
- 1 6-ounce bag baby spinach leaves
- 2 tablespoons chopped fresh thyme
- 1 garlic clove, pressed
- 1 pound lump crabmeat
Note: Jim found the recipe in the March 2003 issue of Bon Appetit Magazine.
The recipe can also be found online at http://www.epicurious.com/recipes/food/views/Spicy-Cajun-Crab-and-Greens-Soup-107846