Linguine (or other pasta) with Clam Sauce

adapted from NYT Cooking

Ingredients

1 lb linguine or other pasta

1/4 C olive oil

5 garlic cloves, chopped

1/2 – 1 t red pepper flakes1/2 t dried or 2-3 t chopped fresh oregano

1/2 C dry white wine

3 (6.5 oz) cans whole or chopped baby clams, course ground in food processor

black pepper

lemon zest from 1-2 lemons

1/2 C chopped parsley

lemon wedges fro serving (optional)

Preparation

Boil pasta, as directed.

Reserve 1/2 C pasta water

To make sauce:

Heat oil in a deep 12″ skillet, over medium.

Add garlic, pepper flakes, and oregano and cook till garlic is golden.

Add wine and simmer till reduced by half.

Add the clams and their juices and cook until just warmed through.

Taste and season with salt and pepper as needed.

Add the cooked pasta to the skillet, along with lemon zest and parsley.

Toss till combined.

If needed, add some or all of the reserved pasta water and toss. I have not needed to.

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Hard Boiled Eggs, with creamy yolks

Method 1

Start with eggs at room temp.

Place eggs in a single layer in a pot.

Cover with cold water, > than 1″.

Add 1 t salt.

Heat on high, uncovered, till gentle boil.

Turn off heat, cover, let stand 10 min.

Drain, run cold water over eggs 1 min.

Cool at room temp.

Method 2 (NYTimes)

Boil water in a steamer.

Place eggs in a single layer in steamer tray over boiling water for 10 min.

Remove eggs and allow to cool, before peeling.

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Sour Candied Citrus Peels

(from Bon Appetit)

Image may contain Confectionery Food Sweets and Pasta

Photo By Alex Lau

These are like homemade sour candy and we can’t stop eating them. Here’s an idea for leftover citrus flesh you’ll have: Use the juice to make curd, then gift it in jars. This recipe is from Rebekah Turshen of City House in Nashville, TN.

Ingredients

MAKES ABOUT 3 CUPS

4large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends

3cups sugar, divided

2tablespoons citric acid

Preparation

Step 1

Tear out flesh from orange halves, being careful not to create any holes in peels. It’s okay if you can’t remove all of the pith. Save flesh for another use; cut peels into ¼” strips.

Step 2

Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time.

Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30–40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes).

Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.

Step 3

Whisk citric acid and remaining 1 cup sugar in a medium bowl.

Add peels; toss to coat.

Return to rack; let sit at room temperature 1 hour or longer. Overnight is fine.

Toss peels again in sugar mixture. Return to rack; let sit 4–12 hours or overnight to dry out.

Step 4

Do Ahead: Citrus peels can be candied 1 month ahead. Store airtight at room temperature.

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