Author: Megan

Linguine with White Wine Clam Sauce

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Linguine with White Wine Clam Sauce

If you’re a clam lover, this dish will make your mouth water. A new England classic and a combination of three different unpublished recipes by my grandmother, Paula Peck: veloute, linguine in white clam sauce, and white wine sauce. I’ve combined them into one easier to follow recipe minus the heavy cream. A hodge-podge that becomes a garlicky semi-creamy sauce with a tang of sweet and sour citrus clam flavor. Exactly what you want in a white clam sauce.

Ingredients:

2 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups stock (fish or chicken)
2 shallots, chopped
1 1/2 cups white wine
¾  cup milk
1 lemon, juiced
2 tablespoon butter
2 tablespoons olive oil
8 cloves garlic, minced
16-18 cherrystone clams, scrubbed
1lb cooked linguine
½ cup chopped parsley

Melt the butter in a medium saucepan over medium low heat. Stir in flour, using a wire whisk. Slowly whisk in 1 ½ cups stock. Bring to a boil then lower to a simmer.

Combine shallot, remaining stock, and white wine in a large skillet over medium high heat and bring to a boil. Add milk and lemon juice. Heat through.  Whisk white wine sauce into butter flour stock mixture. Season sauce with salt and pepper.

In the same large skillet, heat butter and olive oil over medium heat. Add garlic. Saute for 1 minute. Add sauce and clams. Simmer until clams open. Stir in cooked linguine and chopped parsley. Serve immediately with grated Parmesan and lemon slices.

Serves 4-6.

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Lentil Vegetable Salad

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Paula Peck Marinated Lentil Salad

Paula Peck Marinated Lentil Salad

Lentil salad is quickly becoming an American classic. With the popularity of ancient grains and heirloom beans, legume salads are trending and gaining a new hipster following. Satisfying but simple, healthy, and high in protein (so it will keep you full longer). Lentils, which date back thousands of years and possibly originated in Eastern Europe or the Mediterranean, are getting a face lift in salads these days but are not completely unrecognizable compared to those of the 1960’s – when this recipe was most likely written.

Unlike the original recipe titled “Marinated Lentil Salad” from “The Art of Good Cooking” that has parsley and scallions as its only fresh components,  I used extra veggies so this salad can be eaten as a well rounded light lunch by itself. The crunch of the cucumber and the brightness of the herbs along with the smooth, slight tenderness of the lentils, shouts summer fresh.

Ingredients:

3/4 cup dry green lentils
2 cups water
salt and pepper
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 a hothouse cucumber, halved and sliced
1/4 cup frozen corn kernels
1/4 cup frozen peas
1/4 cup grape tomatoes, halved
2 scallions, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill OR fresh thyme (optional)

Prepare frozen corn and peas according to package instructions or cook in boiling water for 2-3 minutes and drain. Set aside.

Pick over lentils and wash them well. Place in pot, add water, and bring to a boil. Lower heat and simmer until tender, about 30-40 minutes. Scoop out any loose shells that floated to the top while cooking. Drain. Add salt, pepper, oil and vinegar. Then cool to room temperature. Add green onions, cucumber, corn and peas, parsley, dill or thyme (if using), and grape tomatoes.

Serves 6.

Marinated Lentil Salad by Paula Peck

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Chilled Blueberry Soup

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Blueberry Soup

The idea of blueberry soup may sound a little strange. Due to their liquefied savory nature, cold soups often seem like somewhat of a disappointment. If you think about it, other than possibly tomato juice or V8, how often do we consume liquids that are both cold AND savory? With the popularity of cleanses and “green” juices as meal replacements, this may change in the near future (liquid pizza anyone?). However, I believe that this is currently why cold soup is often considered a slightly sad underrated sister to it’s hot counterpart.

I’m not actually a fan of cold soups either, though they are starting to grow on me. Blueberries, however, are a favorite of mine. I eat them obsessively regularly. So when I saw this recipe for blueberry soup in “The Art of Good Cooking,” I was compelled to try it. Apparently, blueberry soups originated in Scandinavia and Eastern Europe. Sweden, Norway, Iceland, Hungary, and Poland all have similar versions. This recipe seems closest to the Icelandic or Polish versions though many of them use some kind of starch, and this one does not (nor does it really need it).

My grandmother wrote that this chilled soup is “not a sweet fruit soup, but more like a cold beet borscht.” I actually think it’s pretty sweet, yet tasty. The sour cream (yogurt could be substituted for a healthier version) cuts through the sweetness and combines with the lemon juice to give it a creamy tang. You may be surprised how much you enjoy it. I even made Popsicles out of the leftovers, which we’ve since started calling “soupsicles” – I know, a little strange, but surprisingly refreshing. And how many soups do you know of are so multipurpose-fully delicious?

Ingredients:

2 cups water
1 pint blueberries
1/2 cup sugar
1 lemon, juiced
1 cinnamon stick
1 cup sour cream or plain yogurt

Combine water, blueberries, sugar, lemon juice, and cinnamon stick in a medium sauce pan. Bring to a boil then lower heat and simmer for 15 minutes. Remove cinnamon stick. Transfer soup to a blender (or blend with a hand blender) and puree until smooth. Whisk in sour cream. Chill and serve garnished with sour cream and blueberries.

Serves 6.

Adapted from “The Art of Good Cooking.”

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Red Snapper or Cod Veracruzana

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Cod Veracruzana

This is one of many, quick fish dishes from “The Art of Good Cooking.” Fish is one of the most interchangeable proteins. For example, although cod or snapper are the recommended fish for this dish and they are commonly sold, you could use mackerel, bass, or even tilapia (very cheap but bland and a waste of time in my opinion). Traditionally made with Snapper, this dish originated in Mexico in the Veracruz state and is probably the most famous dish from the area. The combination of well known Mexican spices like cumin and chili powder with garlic, olives, and olive oil – ingredients that were supposedly brought to Mexico by the Spaniards – give this dish it’s unique spicy international taste and flavor.

Ingredients:

3 lbs filleted red snapper or thick cod steak
1/4 cup olive oil
3 large green peppers, seeded and sliced
3 large onions, sliced
12 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried basil (or 1/4 cup fresh, chopped/chiffonade)
1 teaspoon dried oregano
1 large bay leaf
1 teaspoon cumin
1 cup canned tomatoes, drained
1/2 cup chicken or fish stock
cayenne pepper or hot sauce to taste
24 mixed olives
1 tablespoon chopped cilantro

Dry fish fillets with paper towels. Saute fish in a little olive oil very briefly, on both sides, until it is lightly browned. Arrange fish in a broad baking dish.

In the same pan, saute the green peppers, onions and garlic in remaining olive oil. When vegetables are just soft, stir in chili powder, basil, oregano, bay leaf, and cumin.

Place tomatoes in a small saucepan, and cook over low heat until they lose their shape and form a sauce. Add fish liquid to tomato sauce, then combine sauce with vegetable mixture. Season to taste with salt, pepper, sugar, and cayenne or hot sauce. Spoon this mixture over and around fish. Place in a 400 degree oven for about 15-20 minutes or just until cooked through.

Sprinkle olives, fresh tomato slices, and cilantro over dish. Serve at once.

Serves 6.

Adapted from “The Art of Good Cooking” by Paula Peck.

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Surprise Spinach Pancakes

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Spinach Pancakes

These pancakes have a secret. Hiding in the center, just waiting to be discovered and enjoyed. It’s what makes them unique even though the original recipe title from “The Art of Good Cooking” gives no indication that this is anything but your average spinach pancake.

Normally, spinach pancakes are put in the category of zucchini cakes or potato pancakes (like latkes) from traditional eastern European origins. Often considered somewhat “Jewish” though the vegetable variations (i.e. zucchini and spinach) have become more mainstream in recent years with the popularity of frozen meals. For example, Dr. Praegers, a popular line of all natural frozen foods, makes mini spinach patties in different shapes for kids.

However, the secret that makes these different from the rest – a slice of hard boiled egg in the center- is pleasantly surprising yet practical. The hard boiled egg not only adds contrast, but provides a much needed protein boost to this light lunch or afternoon snack. Add a little shredded Parmesan (I’m officially guilty of adding Parm wherever and whenever possible…what? It’s not like salt for you?), a squeeze of lemon, and that somewhat boring spinach pancake just got a lot more interesting.

Note: Need spice? Don’t forget the hot sauce!

Ingredients:

2 packages frozen chopped spinach, thawed, and drained
1 raw egg
1/4 cup dry bread crumbs
salt and coarsely ground pepper
1/2 teaspoon nutmeg
3/4 cup butter
4 hard boiled eggs, sliced
shredded parmesan cheese (optional)
lemon wedges

Mix cooked spinach with raw egg, salt and pepper, nutmeg, and 1/4 cup butter (melted). If necessary, add more bread crumbs so the mixture can be handled easily.

Wet your hands with cold water. Take about 2 tablespoons of the mixture, shape into a plump pancake, enclosing a slice of hard cooked egg in the center.

To serve, melt remaining butter in a large skillet. Saute the spinach pancakes gently on both sides until they are heated through. Remove and top with parmesan cheese. Serve with lemon wedges.

Note: pancakes will be extremely fragile and fall apart somewhat easily. To avoid this, a traditional breading method may be used (flour the pancake, dip in beaten egg, and coat in bread crumbs).

Serves 6

Adapted from “The Art of Good Cooking.”

 

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