So who's not familiar with the typical sweet potato dishes during the holidays; whole, mashed, candied, pie etc... But here's an idea that's great anytime of the year. Oh, and baked sweet potatoes are great too, with a little butter and brown sugar, yum.
Ingredients
5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Directions
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
Wednesday, November 26, 2008
Sweet Potato Fries
Friday, November 21, 2008
Wednesday, November 19, 2008
Pad Thai
Pad Thai, Phad Thai or Putt Thai is a very popular dish and served everywhere in Thailand, from fancy restaurants to street vendors.
FOR THE SAUCE:
1 tbsp. tamarind paste
2 tbsp. palm sugar
3 tbsp. sugar
1–2 tsp. nam pla (Thai fish sauce)
1 tsp. tomato paste
FOR THE NOODLES:
8 oz. rice-stick noodles
2 oz. preserved pressed bean curd
3 tbsp. soybean or vegetable oil
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
2 tbsp. dried shrimp, finely chopped
1/4 cup dried salted radish, finely chopped
20 fresh medium shrimp, peeled and deveined
2 eggs, lightly beaten
1/2 cup roasted unsalted peanuts, crushed
2 cups bean sprouts
1/2 cup chopped garlic chives
2 limes, cut in wedges
1. Combine tamarind paste and 1/2 cup hot water in a small bowl. With the back of a spoon, press paste through a fine sieve into a small saucepan. Add sugars, nam pla, and tomato paste, and cook, stirring occasionally, over low heat until sugars dissolve, 10–15 minutes. Cover and set aside.
2. Meanwhile, place noodles in a large bowl and cover with warm water. Soak until pliable, about 15 minutes, then drain.
3. Cut bean curd into 1/4'' x 1 1/2'' lengths. Heat oil in a wok over high heat. Stir-fry garlic with shallots for 30 seconds, then add bean curd, dried shrimp, and dried radish. Cook for 2 minutes, then add fresh shrimp. Continue to cook, stirring, until shrimp are firm, about 45 seconds. Add sauce and noodles and cook for 30 seconds more. Make a well in center of noodle mixture and add eggs. Cook, without stirring, until eggs begin to set, about 20 seconds, then stir in peanuts, bean sprouts, and chives, incorporating eggs. Serve with lime wedges, more bean sprouts, peanuts, and, if desired, Thai red pepper.
Red Velvet Cake
According to legend red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary claims red velvet cake originated during the Civil War, and that southern ladies made it "to keep their husbands home."
MAKES ONE 8" CAKE
FOR THE CAKE:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar
FOR THE FROSTING:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 cups confectioners' sugar
1 1/2 cups chopped pecans
1. For the cake: Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 3 greased and floured 8" round cake pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
2. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
3. Put 1 cake layer on a cake plate; spread one-quarter of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into the sides of the cake. Chill for 2 hours to set frosting, if you like.
Mexican Wedding Cookies
Mexican wedding cookies are traditionally given as wedding favors wrapped in white fancy paper.
This favorite holiday cookie also goes by many different names. Some call them snowballs, Russian teacakes, or Swedish teacakes. The names may be different but the cookie is basically the same.
Mexican wedding cookies can also vary by the type of nuts that are used. Pecans, walnuts or almonds can be used. 
1⁄4 lb. butter
2 tbsp. confectioners' sugar
1⁄2 tsp. vanilla
1 cup sifted all-purpose flour
1 cup finely ground walnuts or pecans
Preheat oven to 375°. Cream butter until fluffy. Add confectioners' sugar and vanilla. Beat for 1–2 minutes. Gradually beat in flour. Stir in nuts.
Shape dough into 1" balls, using about 1 tbsp. of dough for each. Place 1" apart on an ungreased cookie sheet and bake 15 minutes, turning sheet so that cookies bake lightly and evenly. Transfer to a rack, allow to cool, and roll in confectioners' sugar.
Butter Balls
Dredging these melt-in-your-mouth cookies twice—first while still warm and again after they've cooled—insures a generous covering of powdery sugar.
MAKES 4 DOZEN
1 cup finely ground walnuts
2 1⁄4 cups unbleached, all-purpose flour
1⁄2 tsp. salt
1⁄2 lb. unsalted butter, softened
1⁄2 cup confectioners' sugar, plus 2 cups for dredging
1 tsp. vanilla extract
1. Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄4 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.
2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5–10 minutes.
3. Meanwhile, place remaining 1–2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.
Thai Red Curry Mussels
This recipe is courtesy of Bobby Flay
2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves
Heat the oil in a heavy Dutch oven or large pan. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
PENANG RICE SALAD (NASI KERABU)
Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It’s also important to use a fine-quality rice—what you can buy at most supermarkets will yield mediocre results.
1 3/4 cups jasmine rice
3 cups water
1/3 cup packaged unsweetened dried coconut
1/4 cup fine-quality dried shrimp (1 oz) - available in Asian markets
1 large fresh lemongrass stalk, 1 or 2 outer leaves discarded and root end trimmed
3 (2 1/2-inch-long) fresh or thawed frozen Kaffir lime leaves
1 (1/2-inch) piece peeled fresh or thawed frozen turmeric** (optional), finely grated
1 large shallot, halved lengthwise and very thinly sliced crosswise (3/4 cup)
5 tablespoons very thinly sliced fresh Vietnamese basil or fresh cilantro (from 1 bunch)
3 tablespoons very thinly sliced fresh mint
2 tablespoons fresh lime juice, or to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon salt
Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use.
While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips.
Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately.
Steak Salad, Thai Style
DRESSING:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
STEAK:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
SALAD:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Preparation
To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.
BBQ Chicken and Nectarine Salad
Barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans make a great entrée salad. 
Makes 4 main-dish servings
2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled
1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.
Fennel, Apple, Onion and Pancetta Pizza
1/2 recipe pizza dough
1/2 small fennel bulb
1 small onion
1/2 Granny Smith apple, peeled, cored and sliced
2 1/4" slices pancetta, diced
3 T pine nuts
2 0z Parmigiano Reggiano, shredded
2 0z Manchego, shredded
2 oz fresh mozzarella, shredded
3 T minced flat leaf parsley
3 scallions, cut in threads
12 grape tomatoes
3 large cloves garlic
3 T fresh rosemary, chopped
olive oil
Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside. Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices. Peel and slice the onion in thick slices. Chop the garlic. Sauté the pancetta until just crisp and drain on paper towels. Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.
When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º.
Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.
Apple, Bacon and Onion Pizza
1/2 recipe pizza dough
1 Granny Smith apple, cored and sliced in thin slices
4 slices lean bacon, preferably cut from a hand-smoked slab
2 T butter
3/4 C dry white wine
1 medium onion, in thin slices
2 T olive oil
2 oz fresh mozzarella, shredded
2 oz Parmigiano Reggiano, shredded
6 leaves fresh sage
2 T fresh rosemary, chopped
3 scallions, chopped
Sauté the bacon for a few minutes on medium low heat, then add the wine and sage, cover and braise on low heat for about 15 minutes. Remove the bacon to a side plate and cut in pieces. Add the butter and apple slices to the pan and sauté over medium low heat, tossing gently with tongs, for about 5 minutes until the apples begin to soften. Remove from heat.
When the dough has finished the second rising, spread the olive oil over the shell and then the onions. Bake 10 minutes on the preheated stone in a 450º oven. Add the cheeses and rosemary and then the apple slices. Scatter on the bacon. Lower the temperature to 400º and bake another 10 minutes, until the crust is golden brown. Brush the crust with a little olive oil, scatter on the scallions, slice and serve.
Tequila Chicken Fettuccine
A California Pizza Kitchen copycat recipe from Chef Tom.
Ok, so I now I want to try this at CPK to see if it's as good as mine. My husband thinks this is a keeper.
Ingredients:
1 lb dry (or 2 lbs fresh) spinach fettuccine
1 1/4 pound chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
Directions:
1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes.
5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).
7. Toss with drained spinach fettuccine and reserved cilantro.
Pizza Dough
This recipe is courtesy of Tyler Florence
Makes 2 pizzas
Ingredients
• 1 package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• 3 cups 00 flour, plus more for dusting
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
Grilled Taleggio Cheese with Sun-Dried Tomato Onion Jam
Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Think of it as an Italian brie.
Makes 2 sandwiches
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons Sun-Dried Tomato Onion Jam (fig is nice too)
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
1. Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
2. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
Sun-Dried Tomato Onion Jam
This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers.
3 medium onions, halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 tablespoon red-wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil-packed sun-dried tomatoes, chopped
Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.
This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers.
Active time: 40 min Start to finish: 1 1/4 hr
Chicken, Bacon, and Blue-Cheese Sandwiches
A truly satisfying flavor trio. In summer, this sandwich is great with thick slices of fresh tomato instead of the roasted red peppers.
Makes 4 sandwiches
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.
Risotto di Zucca, Porri, e Vongole - Risotto with Butternut Squash, Leeks, and Clams
The secret of good Italian home cooking is in the ingredients. No one knows this better than the godmother of Italian cooking in America—Marcella Hazan. She too has many secrets and shared this one "Do not serve any risotto mounded up in the center of the plate. Spread it thin and evenly over the whole plate."
SERVES 4
1/2 lb. butternut squash, peeled, seeds and strings removed,
and squash cut into dice no larger than 1/2"
18 live littleneck clams, scrubbed
1/4 cup extra-virgin olive oil
1 large or 2 medium leeks, trimmed, washed, halved lengthwise,
then cut crosswise into very thin slices
2 tbsp. scallions, white part only, cut into very thin rounds
Fine sea salt
1 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried marjoram
1 cup Italian risotto rice, such as carnaroli, vialone, nano,
baldo, or arborio
1 cup dry white wine
1 tbsp. whole green peppercorns
1/2 cup grated pecorino cheese
1. Turn oven on to 350°. Lay the diced squash in a baking dish that can contain it all without overlapping. Pour in 1/2 cup water and put dish in the oven. Cook for 20 minutes. When cool, drain, then set aside.
2. Pour 1/3 cup water into a 12" sauté pan, put in clams, cover, and turn on heat to high. Look in on clams after 1 minute, stirring them around. As soon as they unclench their shells, transfer them to a bowl. Keep heat going under pan, moving quickly to retrieve any clam that has opened up. Line a strainer with a paper towel and set it over a small bowl. Pour pan juices and any juice in bowl of clams through the strainer. Detach clam meat from shells and put it in bowl with the filtered juice. Steep clam meat for 15–20 minutes, then retrieve it with a slotted spoon and cut each clam in half. Reserve clam juice and cut-up clams separately.
3. Pour 2 quarts of water into a saucepan and bring it to a steady simmer. Pour oil into a heavy 4–6-quart saucepan, add leeks and scallions, and turn on heat to medium-high. Cook, stirring from time to time, until leeks and scallions are very pale gold. Add half the squash together with some salt and cook for 2 or 3 minutes, turning it from time to time. Add marjoram and stir all the ingredients together. Add rice, turning it to coat well. Add half the wine, steadily stir the rice, and when all the wine has bubbled away, add the remaining half. Continue stirring to keep rice moving away from bottom and sides of pan.
4. Pour clam juices into the risotto. Continue to stir until all the liquid has evaporated, then add a ladleful or two of the simmering water. Stir constantly, adding simmering water by the ladleful whenever the rice begins to dry out, threatening to stick to the pan. In about 15 minutes, when the rice is still hard and chalky to the bite, stir in the remaining squash. Continue to cook, stirring steadily and replenishing the water when necessary, until rice has lost its chalky consistency and is tender, but still firm, to the bite. Do not let rice dry out completely when you are near the end, keeping its final consistency loose and flowing.
5. Add the reserved cut-up clams, stirring them quickly into the risotto. Add green peppercorns and grated pecorino. Remove pan from heat and stir vigorously. Taste and correct for seasoning. Serve at once.
Napa Cabbage Salad with Buttermilk Dressing
Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, radishes, and celery with dressing.
Angel Hair with Salmon Lemon Dill Vodka Sauce
I generally have salmon and pasta in the house so ths is an easy one for me.
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
1/2 teaspoon salt
1/2 cup chopped fresh dill
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
2 cups flaked broiled salmon
10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
