Saturday, September 06, 2008
Italian Homestyle Meal (at home)
Clams with Garlic and White Wine
We saw live clams at Costco and had to pick some up. Oddly, I've never cooked clams before but a quick call to my mom proved that it would be quite easy, and it was.
-5 lbs live clams
-10 scallions, chopped
-8 cloves garlic, minced
-1 cup white wine
-5 tomatoes, diced
-1 handful, chopped cilantro
Sautee the scallions, garlic and tomatoes in a bit of olive oil in a deep pot. When soft, add in the wine and bring to a boil. Add the clams and reduce to a simmer. Cover and steam for about 10 minutes, or until the clams open. Season with pepper and toss in the cilantro. Stir and serve.
-10 scallions, chopped
-8 cloves garlic, minced
-1 cup white wine
-5 tomatoes, diced
-1 handful, chopped cilantro
Sautee the scallions, garlic and tomatoes in a bit of olive oil in a deep pot. When soft, add in the wine and bring to a boil. Add the clams and reduce to a simmer. Cover and steam for about 10 minutes, or until the clams open. Season with pepper and toss in the cilantro. Stir and serve.
Lasagna with Summer Squash Salad
Easy and tasty.
Lasagna
-1 lb ground beef
-1 onion, diced
-12 lasagna noodles
-2 cups ricotta
-2 handfuls basil
-10 cloves garlic
-1 cup artichoke hearts, diced
-2 cups mozzerella, shredded
-1/2 cup grated parmasan
-4 cans diced tomatoes
-2 tb Italian seasoning
-salt and pepper to taste
In a medium sauce pot, sautee 1/2 the garlic (whole cloves) and 1/2 the diced onion until beginning to color. Add the diced tomatoes, Italian seasoning, salt and pepper and cover. Simmer for about 40 minutes, until the garlic is soft, then puree. Set aside.
Boil the lasagna noodles and set aside.
Brown the beef and the rest of the diced onion together. Drain and set aside.
In the food processor place the basil and the rest of the garlic to mince. Mix this garlic and basil mixture into the ricotta and set aside.
In a lasagna pan, place 1 layer of noodles. Then spoon on some sauce and sprinkle on 1/2 of the meat mixture. Sprinkle on 1/3 of the mozzerella on top and add another layer of the noodles. Spread the ricotta mixture evenly over the noodles, then evenly spread the diced artichoke hearts. Add the next layer of noodle and repeat layer 1. Then cover with the last layer of noodles, spread sauce over the top and sprinkle with the rest of the mozzerella and the parmasan. Bake, covered, for about 45 minutes. Uncover and bake until the cheese on top is bubby and browned.
Summer Squash Salad
-4 summer squash, quartered and thinlly sliced
-1 large bell pepper, thinly sliced
-5 heirloom tomatoes, cut in bite size chunks
-2 tb balsamic vinegar
-1 tb whole grain mustard
-1 tb olive oil
Mix the vinegar, mustard and oil together to form a vinaigrette. Toss the other ingredients in the vinaigrette.
-1 lb ground beef
-1 onion, diced
-12 lasagna noodles
-2 cups ricotta
-2 handfuls basil
-10 cloves garlic
-1 cup artichoke hearts, diced
-2 cups mozzerella, shredded
-1/2 cup grated parmasan
-4 cans diced tomatoes
-2 tb Italian seasoning
-salt and pepper to taste
In a medium sauce pot, sautee 1/2 the garlic (whole cloves) and 1/2 the diced onion until beginning to color. Add the diced tomatoes, Italian seasoning, salt and pepper and cover. Simmer for about 40 minutes, until the garlic is soft, then puree. Set aside.
Boil the lasagna noodles and set aside.
Brown the beef and the rest of the diced onion together. Drain and set aside.
In the food processor place the basil and the rest of the garlic to mince. Mix this garlic and basil mixture into the ricotta and set aside.
In a lasagna pan, place 1 layer of noodles. Then spoon on some sauce and sprinkle on 1/2 of the meat mixture. Sprinkle on 1/3 of the mozzerella on top and add another layer of the noodles. Spread the ricotta mixture evenly over the noodles, then evenly spread the diced artichoke hearts. Add the next layer of noodle and repeat layer 1. Then cover with the last layer of noodles, spread sauce over the top and sprinkle with the rest of the mozzerella and the parmasan. Bake, covered, for about 45 minutes. Uncover and bake until the cheese on top is bubby and browned.
Summer Squash Salad
-4 summer squash, quartered and thinlly sliced
-1 large bell pepper, thinly sliced
-5 heirloom tomatoes, cut in bite size chunks
-2 tb balsamic vinegar
-1 tb whole grain mustard
-1 tb olive oil
Mix the vinegar, mustard and oil together to form a vinaigrette. Toss the other ingredients in the vinaigrette.
Mollases Bread with Vanilla Custard and Fresh Strawberries
I loved this mollases bread as a kid. This is my mom's recipe and the earthy flavor of the mollases bread matched really well with the subtlety of the vanilla custard and the freshness of the strawberries.
Molasses Bread
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp powdered ginger
1 tsp cinnamon
1/3 cup melted butter
1 cup molasses
¾ cup buttermilk
1 egg
1. Sift together all dry ingredients.
2. Add the butter, molasses, buttermilk, and egg.
3. Mix well and pour into loaf pan.
4. Bake at 350 degrees for 50 minutes.
5. Let cool before slicing.
Vanilla Custard
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp powdered ginger
1 tsp cinnamon
1/3 cup melted butter
1 cup molasses
¾ cup buttermilk
1 egg
1. Sift together all dry ingredients.
2. Add the butter, molasses, buttermilk, and egg.
3. Mix well and pour into loaf pan.
4. Bake at 350 degrees for 50 minutes.
5. Let cool before slicing.
Vanilla Custard
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
Labels: beef, clams, dessert recipes, dinner recipes, homemade, Italian, squash
# posted by Alexis @ 8:12 PM 
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