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Scrub
clams well in cool water, pile in large deep kettle, add cold
water, salt and cornmeal, which acts as an irritant that
forces the clams to purge themselves of grit. Let stand in
cold water one hour. Meanwhile, prepare the sauce: stir-fry
the onions, garlic, and green pepper in oil in large heavy
skillet over moderate heat 8-10 min until limp and golden. Add
Bay leaf, tomatoes and their juice. Break up any large clumps
of tomatoes, bring mix to simmer, cover and cook slowly for 30
min. Add tomato sauce, prosciutto, smoked ham, and pepperoni,
re-cover, and cook 30 min longer. (Can be made 2 days ahead)
To assemble catalplana, spoon half mix into the bottom of a
15"or larger catalplana (or large heavy kettle with tight
fitting lid) Bring to simmer over moderate heat. Arrange clams
on to and spoon in remaining sauce. Cover and cook 10 min over
moderate--no peeking. Open and pour in wine; scatter parsley
over and stir. Recover and cook15-20min until clams
open--discard any that do not. Carry to table, open and ladle
into bowls. Serve with crusty bread. |
|
Onion |
3 |
|
med
Spanish, peeled and sliced thin |
|
Pepper,
Green |
2 |
|
large
cut in thin strips |
|
Bay
Leaves |
1 |
|
large,
crumbled |
|
Tomato |
1 |
|
lb
water pack can |
|
Prosciutto |
2 |
|
oz
lean, cubed |
|
Ham |
0.25 |
|
lb
smoked, cubed |
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Sausage |
0.25 |
|
lb
chorizo or pepperoni |
Cassoulet
|
Serves |
10 |
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Boil beans in salted water 2 min. Let stand 1 hour w 3 garlic
cloves, 1 onion, 1 carrot, bouquet garnie, and salt pork. Simmer 1.5
hr. Meanwhile, brown pork, lamb, sausages w 2 onions and 3 garlic
cloves in butter or duck fat. Add tomato juice and beef stock and
simmer, covered. Remove vegetables from beans. Add meat. Pepper
heavily. Cover and simmer 2 hrs. Remove meat and slice. Layer beans
and meat in casserole. Pour tomato puree over all. Sprinkle w bread
crumbs and top w salt pork. Cover and bake 1.5 hr at 325. |
|
Salt Pork |
0.25 |
|
-.5 lb or
bacon |
|
Duckling |
8 legs confit or 1 lb in 2"
pieces |
|
Eggplant & Meatball
Parmigiana |
Serves |
|
Fondue Celestine |
Serves |
6 |
|
Make 8 open faced sandwiches w crusted bread and quarter.
Layer in greased dish w sliced or grated cheese. Mix eggs, milk,
salt and pepper and pour over sandwiches. Let stand at least 30 min.
Set dish in pan of hot water and bake 40-50 min until firm at 325.
Can be made a day in advance, but let stand at room temp 1 hr before
baking |
|
In olive oil, brown cut up cooked chicken, onions, tomatoes,
garlic and mushrooms. Put saffron in 1 c hot water and pour over
chicken. Add sliced summer squash and pimentos. Season to taste.
Simmer 1 hr, adding shrimp and peas during last 15 min. |
|
Pimento |
1 |
|
sml can
drained |
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Sauté one red and one yellow chopped onion, jalapeno peppers
and garlic in vegetable oil until soft. Add chili powder, cumin and
oregano. Add beer. Stir in black beans, red kidney beans, corn and
tomatoes (seeded and juiced). Cook 10 min. Add fresh cilantro. Serve
w sour cream and cheddar on
side. |
Zucchini Lasagna - Serves 8
Heat oven to
425. Coat two 15 x 10 x 1-inch baking pans w nonstick olive oil spray. Cut each
zucchini lengthwise in half; then cut each half lengthwise into slices about
1/4" thick. Spread on prepared pans in single layer; season w Italian seasoning,
salt and pepper. Bake for 25 min, turning once halfway through baking.
Meanwhile, in large skillet, heat oil over medium high heat. Add ground turkey;
cook, stirring to break up clumps, until no longer pink, about 4 min. Stir in s
& p and pasta sauce; cook 2 min. Remove from heat. Remove zucchini slices from
oven; set aside. Reduce temp to 350. In food processor, combine ricotta, s & p,
basil, eggs and 2 T Parmesan. Pulse until combined and smooth. Assemble:
Sprinkle 2 T bread crumbs in bottom of 13 x 9 x 2-inch baking dish. Top w half
the zucchini slices, covering bottom of dish. Spread zucchini w cheese mix.
Sprinkle w 3 T bread crumbs. Top w remaining zucchini slices. Sprinkle w
remaining 3 T bread crumbs. Top w sauce. Spread mozzarella cheese over turkey
layer. Sprinkle w remaining 2 T Parmesan. Bake at 375 until cheese is browned
and sides of dish are bubbling, about 40 min. Let sand 10-15 min before serving.
| Zucchini 4 medium (2 lb) or summer squash |
| Italian Seasoning 0.5 tsp dried |
| Olive Oil 2 T |
| Turkey 1.25 lb ground |
| Pasta Sauce 2 c prepared |
| Cheese, Ricotta 2 c |
| Basil 1 c fresh |
| Egg 2 large |
| Cheese, Parmesan 0.25 c grated |
| Bread crumbs 8 T |
| Cheese, Mozzerella 8 oz shredded |
Zucchini Supper Casserole |