hatteras clam chowder

i've never been to hatteras

but i have been to north carolina

and to be honest

i never tried the clam chowder

i actually don't recall it being a big sell

i remember crab being the hot seller

but that isn't my story

i just returned from connecticut

where lobster was the big thing

and it was good

i mean really good

this good

but i will save my restaurant recommendations

for another time

aside from lobster

we found clam chowder

on almost every menu

and the first time hubster ordered it

we were surprised

pleasantly

because 

rather than a thick bowl of cream, potatoes and clams

it was brothy

and delightfully light

and the next time he ordered it 

we found it brothy

but with enough cream to

turn the clear broth opaque

i am hooked

i love it so much more than

traditional new england clam chowder

and after asking around a bit

i discovered it is hatteras style

call it what you want

it is my new favorite

Clam Chowdah 
(printable recipe)

everyone knows it tastes better when you use a proper accent

for clam broth (optional step)

2 cups water

2 lbs clams in shell

this step is optional, i like the way it looks, and the larger clam pieces, but you can skip it without altering the rest of the recipe.  if you do choose to do this, make sure you handle the clams properly. go here for some tips.  steam the clams in the water until they open. throw out any clams that do not open after a reasonable amount of time. reserve the clams and the broth separately.  filter any sand or sediment from the clam broth before using.

for garlic cream

3/4 cup heavy cream

3 garlic cloves--smashed

5-7 whole peppercorns

place all ingredients in a small saucepan and simmer for a few minutes. be careful not to let the cream boil or overflow.  turn off heat and let garlic steep until room temperature.  strain the garlic and peppercorns from the cream and place in the refrigerator to cool completely.  once fully chilled, whip to a soft peak. alternately, you can use this cream chilled and not whipped or  even warm. the whipped garlic cream makes a nice presentation..but it is not critical that you serve it this way.

for the chowder

3-4 rashers bacon--chopped

2 Tbs olive oil

1 cup onion--finely chopped

1 cup celery--finely chopped

1/2 cup carrots--finely chopped

2 cups new potatoes--cut into 1/2" dice

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 cup dry vermouth

2 cups clam juice

4 cups fish broth

clam broth (if using)

32 oz (4 cups) frozen clams--defrosted and chopped

1/4 cup fresh chives--chopped

additional salt and pepper to taste

in a stock pot, cook the bacon on low heat.  the objective is to render the fat, but not fully crisp the bacon.  add 2 Tbs olive oil to the pan and toss in the onion, celery and carrots.  keep the heat on low and continue to cook just until the onions are soft and begin to turn color.  add potatoes and give it a couple of stirs.  deglaze the pan by adding the vermouth and scraping up the bits that are sticking to the bottom. when the vermouth is almost fully absorbed, add the clam juice, fish broth and clam broth (if using).  Simmer on the stove top until the potatoes and other vegetables are tender. Approximately 10 minutes before serving add the clams in their shells (if using).adjust salt and pepper.  serve chowder in individual bowls and top with a dollop or drizzle of garlic cream.  top with a generous smattering of chopped chive.

this week i am participating in 

tuesday night supper club

and 

heart and soul

presto pesto

ages ago

hubster and i

were in san francisco

where my good friend mia and her husband christian

hosted us for dinner

we don't often get invited for home cooked meals

i frequently hear

"i couldn't possibly cook for you

i would be so embarrassed"

it makes me a little sad

because we eat normal food around here

and sometimes we even eat bad food

and i mean--spit it out before it kills you bad

my kitchen is like a laboratory for me

and

i hate waste

so, you can only imagine what i sometimes serve

under the guise of

nourishment

so,

i am always so grateful

when a brave friend

extends an invitation 

to break bread

mia treated us

to perfectly cooked pasta

coated in emerald green pesto

it was gorgeous

and delicious

i took really great photos

so i could feature this meal

but

i lost my card-thingy from my camera

and those memories remain only in my head

however

i make a bit of a mean pesto myself

armed with loads of basil from our garden

i whipped this up

and was treated

to 

a mock-mia dinner for two

pesto
(printable recipe)

*i use a mortar and pestle to make my pesto--but it is common to use a food processor. use whatever makes you most comfortable

3 cups--packed fresh basil leaves

1/2 cups toasted pine nuts

1 large garlic clove-coarsely chopped

2 cups grated parmesan cheese

pinch of sea or kosher salt

zest of 1 lemon

pinch of crushed red peppers

1/2 cup or so of extra virgin olive oil

because i use a mortar and pestle, i have to do this in "batches".    place the coarsely chopped garlic in the mortar.  sprinkle the salt over and grind to a paste.  next, add in the basil.  adding a handful of basil at a time, grind with the pestle against the side of the bowl.  continue this until all the basil has been smooshed.  repeat this procedure with the pine nuts, adding a few tablespoons at a time, then the cheese.  slowly stir in the olive oil, lemon zest and crushed red pepper.

if using on pasta, cook the pasta according to package instructions.  reserve a few tablespoons of pasta water.  in a skillet, heat the reserved water and the pesto on low.  toss in the cooked pasta and warm until all is coated. use more cooking liquid if desired. top with a bit more cheese

I am linking up to

Tuesday Night Supper Club

and

Two for Tuesdays

mushroom risotto

i have been on a family vacation 

and most of the kids in the family

are very interested in cooking

i therefore,

never lack for kitchen assistants

but for this risotto

i was the assistant

to the two oldest boys

who turned out

a very blog-worthy

dinner

this makes a very large portion

as we are a big family

with healthy appetites

just adjust for your specific needs

Mushroom Risotto
(printable recipe)

4 Tbs unsalted butter

3 Tbs olive oil

1/3 cup minced shallot

3 cloves garlic--finely minced

3 cups arborio rice

1 1/2 cups dry white wine (or cognac or vermouth)

9-10 cups chicken broth--warmed

2 cups sliced then chopped crimini mushrooms

2 Tbs reduced balsamic vinegar (heat 4 Tbs over low heat until it reduces by half)

finely grated zest of 1/2 lemon

juice of 1/2 lemon

6 chives-- finely snipped with kitchen scissors

1 cup finely grated parmesan cheese, plus more for serving

salt and pepper to taste

in the bottom of a large pot, melt the butter with the olive oil.  add the garlic and shallots and stir until they become translucent.  dump in the rice and stir until all the grains are glistening.  pour in the white wine and stir until the rice has absorbed all the liquid.  begin adding the chicken broth about 2 cups at a time and slowly stir until all the liquid has absorbed.  do not let the rice get completely dry before adding the next 2 cups. *you do not have to continually stir, but keep an eye on it...the stirring is what gives the risotto its creamy texture. the stirring releases the starches.  when you have about 2-3 cups of broth left, toss the mushrooms into the risotto and stir.  add the last of the broth and stir to absorb.  the rice should be firm, but not crunchy.  toss in the lemon zest, the balsamic, the chives and the parmesan.  taste for salt and pepper.  

I am linking to

 Tuesday Night Supper Club

and 

Two for Tuesdays
and
Tuesdays at the Table

Eggplant Parmesan

we have two versions of this dish in my family

i am of italian decent

100%
and

on both sides of my family

eggplant parmesan

is a family favorite

but the technique

is not the same

while both are quite good

i prefer the recipe from my maternal side

which is lighter on the sauce and cheese

giving the eggplant a real starring role

this is true comfort food for me

when i would return home from college

for holidays and summer break

this would be part of the meal 

greeting my arrival

paired with 

chicken cutlet and roasted asparagus

and a 

big glass of milk

its kinda like 

a  big tight hug

Eggplant Parmesan
(printable recipe)

2 large eggplant

5 or 6 eggs

about 1/2 cup grated parmesan cheese

about 1 1/2- 2  cups mozzarella (not the fresh kind floating in the water)--grated

about 3 cups prepared marinara sauce

salt and pepper

olive oil

cut the eggplant crosswise into about 1/4" slices.  lay slices in layers on paper towel.  let sit 6 hours or overnight at room temperature (i know, i know...but i have never gotten sick and i stand by this method.)  you can alternately salt the eggplant and let it sit in a colander to drain for an hour..but i am not a fan and i don't think it gives as good a result...just sayin'. the idea is to get the eggplant to dry out a bit.

whisk the eggs with a bit of salt and pepper...a pinch or so of each... in a shallow bowl.  dip the eggplant into the egg.

fry in batches in a bit of olive oil until each side is golden brown

at this point you can cool and then place in freezer bags for future use. i like to fry up a bunch of eggplant and have it at the ready.

take your standard casserole dish (8x13 or so) and put a bit of sauce on the botton. not so much that the eggplant will swim in it, but enough to keep the eggplant moist and keep everything from sticking.  place a layer of eggplant on top, slightly overlapping the pieces.  put a bit of sauce on top...a thin but complete layer.  sprinkle some parmesan cheese---not a heavy hand, but a nice even layer and then place a light handed layer of mozzarella randomly on top. if you love, love, love cheese...do whatever you want at this step. repeat steps for at least 3 layers, but not more than 4 layers (of eggplant).  divide your ingredients accordingly..so you have the same amount of each ingredient in each layer.  top with a bit of sauce and  this is where you can get heavy with the cheese...it just looks so good all melty and gooey.

place in a 350F oven for about 35 minutes or until it is bubbling with goodness and the cheese begins to brown a bit.  you can also wrap this up and pop in the freezer for another day.

now

EAT UP!

I am linking up to 

Tuesday Night Supper Club

and

Two for Tuesdays