Clams and Garlic Sauce (w/pasta)

Friday nights are usually pasta night in our family. (It is the Italian in us) Hearty and rich in the cold months, light and fresh in the hot summer and early fall. This recipe for clams and garlic sauce is perfect each month of the year.

Fresh clams, garlic (lots!), extra virgin olive oil, a bit of lemon, dash of spicy red pepper flakes, and freshness from parsley & seasonings, merge together to produce a dish that is wonderful on its own...try piling in large bowls and eating with good Italian or sourdough bread dipped in the delicious broth, or served tossed with  pasta.  My husband could eat this once a week.

In season, I make this with garlic scapes from the farmer's market. The rest of the year, fat garlic cloves are the way to go. Italian parsley is easy to grow, so I am able to "shop" my garden 8 months of the year. I think the key to this dish is, as always, the best, freshest ingredients possible. This is especially important with the clams. Buy them alive, store properly, and use within (max! ) three days of purchase. I tend to use them on the day I buy.

Buon appetito!

Clams & Garlic Sauce (w/pasta)
(Serves 4)

4 dozen littleneck clams
1/2 cup coarse cornmeal
1 teaspoon salt
2 Tbsp extra virgin olive oil
4 garlic scapes (or 4 fat cloves garlic), minced
2 shallots, chopped
1/2 cup white wine
1 Tbsp freshly squeezed lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon saffron
1/2 teaspoon coarsely ground black pepper
1/2 cup bottled clam juice
1/2 cup Italian parsley, chopped & divided

1 lb long noodle pasta. I prefer bucatini.

Place the clams in a large bowl and sprinkle the cornmeal and salt over the top. Cover with water. Soak for 45 minutes, drain and rinse. (This process removes any grit and sand in the clams.)

Heat the olive oil in a large skillet. Add the scapes (or garlic), and shallots and saute until soft. Add the drained clams, wine, lemon juice, red pepper flakes, paprika, saffron and black pepper. Bring to a boil, cover, and cook until clams open, stirring occasionally. Remove clams as they open and place in a bowl. Discard any unopened clams.

Meanwhile, prepare pasta according to package directions. Drain and keep warm in a colander.

When all clams have been removed from pan, add clam juice and all but 1 tablespoon of parsley.  Keep heat on high and cook garlic sauce for 2-3 minutes or until reduced by half. Taste and add additional salt if needed. Add pasta and clams and stir to combine. Ensure all of the pasta and clams are coated with sauce.

Divide between 4 plates. Garnish with remaining parsley and serve immediately.

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Some other garlic and garlic scape recipes to enjoy:

• tomato & mozzarella sandwich with basil-garlic scape pesto
• mashed english pea spread on garlic rubbed bruschetta with roasted salmon
• roasted cauliflower soup with chile &; garlic
• sauteed broccolini with garlic and chile on toast
• roasted green beans, tomatoes & garlic with balsamic drizzle
• roasted brussels sprouts with garlic
• roasted cauliflower & garlic
• roasted cauliflower and broccoli with cranberries & garlic bread crumbs
• italian broccoli with garlic, chilies & parmigiano reggiano

best,

diane

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Ceviche Appetizer

When I was a child, I was fortunate enough to travel with my family each October to Mazatlan Mexico. My mom, dad and both my sisters would take a week off of work or school and fly to this beautiful, warm, beach community to spend a week exploring, swimming in the ocean and, of course, working on our tans. (We were in middle school and high school during these years so an extra week of vacation was so cool!.). We also spent a lot of time eating fresh fish, vegetables and fruit. One of the dishes we discovered was Ceviche. Every night prior to our main course, a huge bowl of this fresh from the ocean fish dish would arrive accompanied by homemade salsa and a basket of hot-from-the-fryer corn tortilla chips. We were hooked.

Ceviche is a salsa type dish made with freshly caught white fish, onion, peppers, tomatoes and cilantro "cooked" in a vinaigrette made with lime juice, vinegar and a touch of olive oil. The lime juice and vinegar pickle the fish creating a taste and texture similar to poaching, but with amazing flavor. Nothing like raw fish or sushi. Delicious.

I decided my ceviche recipe would be a perfect dish for Easter this year. Spring is here, fresh produce is starting to appear at the market and the fresh, spicy, flavorful fish appetizer will be a perfect side dish with roast garlic chicken, asparagus, salad, warm potato salad and a Meyer lemon tart. How good does that sound?

Ceviche Appetizer
(serves 4)

1/2 cup freshly squeezed lime juice
1/2 cup apple cider vinegar
1 tablespoon extra virgin olive oil
1/2 lb very fresh white fish (I use halibut), cut into 1 inch pieces
1/2 red onion, chopped
1/4 cup Anaheim chile, diced
1-2 tablespoons jalapeno pepper, minced (Start with 1 tablespoon and add more if you want it spicier)
1 Roma tomato, chopped
2 tablespoons cilantro, chopped
sea salt
freshly ground black pepper

Warm corn tortilla chips as an accompaniment. (If not making from scratch, spread store bought chips on a rimmed baking sheet and warm in 250-degree oven for 5-7 minutes)

In a medium sized bowl, combine lime juice, vinegar and olive oil.  Stir in fish, onion, chile, jalapeno and tomato. Add a pinch each salt and pepper. Cover with plastic wrap and refrigerate a minimum of 6 hours or overnight.

Approximately 1 hour prior to serving, stir in the cilantro. Taste and adjust seasonings if desired. Serve chilled with warm corn tortilla chips.

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My other Easter Dinner Menu items:

• farmers' market salad with grilled corn
• roasted asparagus with balsamic & parmigiano reggiano cheese
• healthy warm potato salad with onion & vinegar vinaigrette
• meyer lemon pastry

Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Easter Side Dishes. Do you have a favorite Easter recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Green Goddess Avocado Toasts with Roasted Spring Vegetables and Tahini Sauce
Dishing with Divya: Thai Roasted Vegetables with Peanut Coconut Sauce
Haute Apple Pie: Smoked Gouda Scalloped Potatoes
Food for 7 stages of Life: Spicy Oven Roasted Brussels Sprouts
The Recipe Specialist: Spring Vegetable Tart
Napa Farmhouse 1885: Ceviche Appetizer
Red or Green: Taos Cowboy Caviar
Creative Culinary: Avocado and Orange Chopped Salad with Orange Honey Mustard Dressing
Swing Eats: Greek Spinach Casserole (gluten-free)
Dishin & Dishes: Deviled Egg And Avocado Dip
Daily*Dishin: Perfect Deviled Eggs 5 Ways
FN Dish: 5 Fuss-Free Easter Side Dishes

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove
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Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops

The weather has been lovely the past few days. Bright blue, cloudless skies, temperatures in the low 60's. Loads of sun. Hard to believe it is the middle of February. But this is Taos, New Mexico, and that means winter is still here. We will have much more snow and cold weather before the season is over which is why these warm days need to be celebrated.

sauteed scallops

sauteed scallops and green pea sauce

Since I am longing for spring, I created this recipe to remind me of spring produce. Frozen peas take the place of fresh, asparagus, ravioli, sea scallops and tangy pecorino cheese deliver a dish that is light, fresh and delicious. Easy enough to make on a weeknight, elegant enough to serve company, this pasta is a winner. Enjoy!

Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
(serves 4)

Green Pea Sauce
10 oz package organic frozen peas
1 small leek, chopped (white & light green parts)
3/4 cup water
2 tablespoons extra virgin olive oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons pine nuts, toasted

1 lb asparagus, trimmed
extra virgin olive oil
1 tablespoon balsamic vinegar
sea salt
black pepper

1 16 oz package fresh or frozen ravioli. (I like the rising moon brand and used a basil, asiago & pine nut pesto filling for today's recipe. You can use whatever flavor you like)

3/4 lb wild sea scallops
1/4 cup flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter

shredded pecorino cheese

Preheat oven to 425 degrees.

For the sauce:
Add peas, leek, water, olive oil, red pepper flakes, salt and pepper to a medium saucepan. Bring to a boil, reduce heat and simmer for 4 minutes. Remove from heat. Add pine nuts to the bowl of a food processor and process until smooth. Add cooked pea mixture to the pine nuts and process until smooth. Taste and adjust seasonings if desired. Add back to the saucepan and keep warm over very low heat..

For the dish:
Line a rimmed baking sheet with parchment paper. Lay asparagus single file on top of parchment. Drizzle 2 tablespoons olive oil over asparagus and, using your hands, roll asparagus in oil until totally coated. Drizzle balsamic vinegar over top. Generously season asparagus with sea salt and pepper. Roast in preheated oven for 15 minutes. Keep warm.

Cook ravioli according to package directions.

Place sea scallops between several sheets of paper towels and pat dry. In a pie plate add flour, salt, pepper, and paprika. Stir to combine. Dredge scallops in flour mixture ensuring they are completely coated.  Melt butter in a large skillet. Add scallops ensuring they do not touch. Cook for 1 1/2 minutes. Flip and cook an additional 1 1/2 minutes. Remove from pan.

Assembly:
Coat bottoms of  4 dinner plates with pea sauce. Equally divide ravioli between each plate. Drizzle with olive oil. Top with asparagus and scallops. Sprinkle pecorino cheese over ravioli and serve.

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Winter means comfort food at Food Network and this week we are celebrating Pasta. Do you have a favorite pasta recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Sesame Soba Noodle Salad with Cabbage Slaw
The Mom 100: Creamy Goat Cheese and Spinach Linguine
The Cultural Dish: Homemade Pasta and Top 3 Light and Easy Pasta Recipes
Taste with the Eyes: A Unique Pasta Made of Black Beans - Gluten-Free, Lower-Carb
Napa Farmhouse 1885: Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
Red or Green: Pasta Cacio e Pepe (pasta with pecorino & black pepper)
In Jennie's Kitchen: Spaghetti Limone
Dishin & Dishes: The Best Homemade Ravioli Ever
FN Dish: 5 Back-Pocket Pastas That Always Have Your Back

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Avocado & Grilled Shrimp Salad

Perfect for lunch or a light dinner, this salad is fast, fresh and delicious. Fresh shrimp marinated in a lime vinaigrette then grilled and added to a salad piled high with buttery avocado, spicy arugula and sweet red onion. This dish is also nice stuffed into warm corn tortillas for tacos or layered onto fresh, toasted french or sourdough rolls for a wonderful seafood sandwich. Enjoy!

Avocado & Grilled Shrimp Salad
(serves 4 as a main dish)

Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 tsp Dijon mustard
1/4 tsp coconut sugar
sea salt
freshly cracked black pepper

In a medium bowl, add olive oil, lime juice, mustard, sugar and a pinch each salt and pepper. Whisk together until emulsified. Taste and adjust seasonings if necessary.

Salad
2 lbs uncooked large shrimp, peeled and deveined
2 avocados, pitted and chopped (click here for technique)
1/4 cup chopped red onion
1 heirloom tomato, chopped
4 cups baby arugula
1/4 cup fresh basil, chopped
1/8 cup mint, chopped
sea salt
freshly cracked black pepper
1 tsp paprika

Add shrimp to medium bowl of vinaigrette. Stir to combine. Cover and let marinate for 30 minutes.
Heat grill (or grill pan if cooking indoors) until hot. Remove shrimp from marinade. Grill until just cooked through, about 2 minutes per side. Remove from grill and set aside.

Meanwhile add avocado, onion, tomato, arugula, basil and mint to large bowl. Add 2 tbsp reserved vinaigrette and a pinch each salt and pepper. Toss. Add cooked shrimp and toss again. Taste and adjust seasonings if necessary. Add additional vinaigrette if desired. Sprinkle paprika over top and serve.

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Other avocado recipes you may enjoy:

• guacamole
• roasted beet & avocado salad with meyer lemon marmalade vinaigrette
• open face cucumber & avocado sandwiches
• smashed potato tacos with guacamole & pico di gallo
• avocado green goddess dressing

It is "Avocado" week at Food Network's #Summer Soiree roundup. Do you have a favorite avocado recipe?  Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Coconut Kale Salad with Avocado and Pickled Vegetables
Weelicious: Avocado Honey Dip
Devour: Why You Should Eat Avocados All Day Long
Dishing With Divya: Vietnamese Avocado Milkshake
Napa Farmhouse 1885: Avocado and Grilled Shrimp Salad
Red or Green: Spicy Avocado Spread Sandwich
Taste With The Eyes: Tortilla Soup with Lobster and Avocado Virtually Homemade: Grilled Salmon with Avocado Salsa
Domesticate Me: Superfood Chocolate Avocado Pudding (Vegan and Gluten-Free)
FN Dish: Go Beyond Guacamole (Avocado Recipes)

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove!
please follow me on facebook-+

I have started sharing my "California Girl in Taos. Please visit and let me know what you think.

Seafood Stew (no potatoes)

Last week, over at my Red or Green? blog, I told the story of how my family serves Mexican food every Christmas eve. This has been going on for thirty years. Before that we always had Italian food. We are spending this Christmas at our home in Taos, New Mexico and...since I eat New Mexican food a couple times a week here...I am bringing back the Italian food tradition for just this year.

Italians traditionally eat seafood on Christmas eve. The Feast of the Seven Fishes, (festa dei sette pesci), as it is called is usually a huge celebration with multi-courses  featuring seafood. This is a tradition symbolizing the breaking of the fast where Roman Catholics used to "give up" meat prior to celebrations. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. (wikipedia)

This stew contains 3 types of seafood; shrimp, cod and halibut or flounder. Feel free to add or substitute your favorite fish. Lobster, mussels, clams and any type firm white fish would work well. And, because I am not a fan of potatoes in a red sauce based fish stew, I used fennel and kale instead. I really like the result.

The rest of my Christmas eve menu will include mussels and clams in garlic broth, seafood salad (this will equal my "seven" types of fish) and a vegetarian pasta dish for the non-seafood eaters. I am really looking forward to this meal. Oh, FYI, this stew is delicious year round as a first course or main dish. Serve with the toasted bread (bruschetta) & a green salad and dinner is ready. Enjoy!

Seafood Stew (no potatoes)
(serves 4)

8 oz fresh shrimp (peeled & deveined)
8 oz fresh cod fillets
8 oz fresh skinless halibut or flounder fillets
Kosher salt
Extra virgin olive oil
1 medium white onion, chopped
1/2 fennel bulb (use the white bulb, the green stalks and the feathery ferny tops), chopped. Reserve 1 tbsp chopped ferny tops
4 garlic cloves, peeled. Chop 3 cloves, leave 1 whole
2 cups fish stock, homemade or excellent quality purchased
1 cup dry white wine
26.46 oz box Italian chopped plum tomatoes (I like the Pomi brand)
1/2 bunch lacinato kale, stemmed and chopped (about 2 cups)
1 tbsp sweet Spanish paprika
1/2-1 tsp dried red pepper flakes (depending on how much heat you want)
sea salt
freshly ground black pepper
sourdough or whole wheat baguette, sliced

Place the fish and shrimp on a rimmed dish, like a pie plate. Season with 1 1/2 tsp Kosher salt.

Heat a large stockpot over medium-high heat.  Add 2 tbsp olive oil and the onion and fennel. Saute, stirring frequently, for 10 minutes. Add chopped garlic and cook an additional minute. Add fish stock, wine, tomatoes, kale, paprika, red pepper flakes, 1 tsp salt and 1 tsp pepper to pot. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.

Raise heat to medium. Add seafood to stockpot, stir and cook for 5-6 minutes or until shrimp turns pink and fish is just cooked through. Taste broth and adjust seasonings if desired.

Place bread on baking sheet and place under broiler. Cook on both sides. Remove from oven and immediately rub whole peeled garlic clove over each slice. Drizzle with extra virgin olive oil.

Serve stew in large soup/stew bowls. Drizzle with olive oil and top with a pinch of the chopped fennel tops. Pass the bread to dip in the flavorful broth.
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Merry Christmas everyone!

diane
napa farmhouse 1885

red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.