Jan. 26th, 2008

goobermunch: (Default)
I have had a massive hankering for linguine with clams sauce for weeks.

Tonight, I fed the urge, using my father's recipe for clam spaghetti (happily, today is his birthday, so I got to call him and tell him I'd replicated his recipe). This is a great recipe. It isn't like a traditional linguine vongole--it's neither cream based nor tomato based. It is tasty based.

Also, recipe might be a strong word for this.

Here's what we used:

1 lb frozen clams (with juice--the actual amount of clams was probably closer to 12oz).
Some frozen basil (grew it ourselves)--I'd say about 15 good sized leaves.
1 orange bell pepper
1 green bell pepper
1/2 stick butter (salted)
some olive oil (2 tbsp?)
3 cloves garlic
1 shallot
1 large lemon
salt
grated parmesan cheese
1 small (single serving) bottle of chardonnay

10 oz fresh linguine.

Melt the butter in a large skillet. Add olive oil. Add salt. Cook the garlic and shallots over medium heat for about 5 minutes. Add clams (and about 6 ounces clam nectar). Heat over medium for a bit (maybe 5 more minutes?). Add basil (slice the leaves into thin strips first), wine, and lemon juice. Cook until clams are just right (tender but not rubbery).

Serve over linguine and under parmesan cheese. Eat until full. Leftovers (as if) can be reheated in the microwave.

Maybe next time, I'll actually pay attention to the details. Probably not. I cook like my father--largely by instinct. My recipes are never the same twice. Still, they're usually good.

--G

Chocolates

Jan. 26th, 2008 09:03 pm
goobermunch: (Default)
[livejournal.com profile] derbiser and I went out for a chocolate tasting last night. It was awesome. Chef Poole of Wen Chocolates is a bona fide genius in my book. Many of his creations involve finding a balance between three flavors and then capturing that in chocolate. It was really tasty. If you're in Denver proper, I'd highly recommend stopping by his shop at 1541 Platte St.

My favorite was the Oshun Truffle. It found a transcendent balance between honey, cinnamon, and orange which melded perfectly with the milk chocolate he paired with it.

I'm really looking forward to trying his line of Spicy Chocolates. [livejournal.com profile] derbiser was bummed because we didn't get to try the dark chocolate with lavendar sea salt. However, I'm confident it will be superb.

--G

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