09-13-2024, 09:02 PM
I saw another thread here earlier where members are discussing corn and some recipes. I tend to do a lot of scratch cooking in my home, but over the years I have found that I have kinda narrowed down the "weekly rotation" to a small set of dishes that I like, that I just eat over and over, and I am craving for something new.
Share with me your wildest and tastiest "secret" recipes. I'll try my best to replicate. I need some ideas for new dishes to cook to add variety to the menu. Oftentimes, I don't actually follow a recipe, but use it as "inspiration" for something similar or maybe even "doctored up" (as my grandfather used to say) into something a bit more spectacular.
Here's one of mine to get started:
Linguine With White Clam Sauce
The linguine:
9 minutes in a pot of rapidly boiling water with 1 tsp salt. Drop a full box of linguine (I prefer Barilla, but anything will do) after a rolling boil. Return to boil and immediately reduce heat to 1/2. Cook 9 minutes or until noodles are "Al Dente" or mostly soft, with an ever so slight crunch. Drain in a colander and immediately dowse with cold water to stop cooking. Set aside.
The Sauce:
- 2, 3.5 oz cans chopped clams with juice. (I use dox-see clams in the can... you can use real clams but you'll need some of the juice)
- 1 tbsp Italian Seasoning
- 1 medium white onion, diced
- 1/4 cup extra virgin olive oil
- 1/2 cup white table wine (I usually use a chardonnay or pinot-grigio - whatever is cheapest on shopping day - I also salt my wine) (non-alcoholics may substitute lemon juice in 1/2 the amount + water)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp or 3 cloves crushed or minced raw garlic
- Dried basil for garnish
1. Place olive oil in a skillet and heat until sizzling
2. Add garlic and onion
3. Fry until fragrant and onions are translucent
4. Add italian seasoning, cook at full temp for 1 minute to release flavor, then reduce heat
5. Add clams with liquid and wine or lemon juice
6. Simmer until reduced by 1/2
7. Add salt and pepper to taste, or possibly leave this out if serving guests
8. In a large bowl or dutch oven, mix drained noodles and reduced sauce - mix well.
9. Plate the servings and garnish with a dusting of dried basil all over the dish
Garlic bread and steamed asparagus make a nice accompaniment. Despite this being a white wine dish, I do enjoy it with a red - Beaujoulais-Village seems to work well. A chocolate based dessert also goes well with this meal.
Share with me your wildest and tastiest "secret" recipes. I'll try my best to replicate. I need some ideas for new dishes to cook to add variety to the menu. Oftentimes, I don't actually follow a recipe, but use it as "inspiration" for something similar or maybe even "doctored up" (as my grandfather used to say) into something a bit more spectacular.
Here's one of mine to get started:
Linguine With White Clam Sauce
The linguine:
9 minutes in a pot of rapidly boiling water with 1 tsp salt. Drop a full box of linguine (I prefer Barilla, but anything will do) after a rolling boil. Return to boil and immediately reduce heat to 1/2. Cook 9 minutes or until noodles are "Al Dente" or mostly soft, with an ever so slight crunch. Drain in a colander and immediately dowse with cold water to stop cooking. Set aside.
The Sauce:
- 2, 3.5 oz cans chopped clams with juice. (I use dox-see clams in the can... you can use real clams but you'll need some of the juice)
- 1 tbsp Italian Seasoning
- 1 medium white onion, diced
- 1/4 cup extra virgin olive oil
- 1/2 cup white table wine (I usually use a chardonnay or pinot-grigio - whatever is cheapest on shopping day - I also salt my wine) (non-alcoholics may substitute lemon juice in 1/2 the amount + water)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp or 3 cloves crushed or minced raw garlic
- Dried basil for garnish
1. Place olive oil in a skillet and heat until sizzling
2. Add garlic and onion
3. Fry until fragrant and onions are translucent
4. Add italian seasoning, cook at full temp for 1 minute to release flavor, then reduce heat
5. Add clams with liquid and wine or lemon juice
6. Simmer until reduced by 1/2
7. Add salt and pepper to taste, or possibly leave this out if serving guests
8. In a large bowl or dutch oven, mix drained noodles and reduced sauce - mix well.
9. Plate the servings and garnish with a dusting of dried basil all over the dish
Garlic bread and steamed asparagus make a nice accompaniment. Despite this being a white wine dish, I do enjoy it with a red - Beaujoulais-Village seems to work well. A chocolate based dessert also goes well with this meal.
