Posts Tagged ‘wine’

Last Days of Summer

September 10, 2010

Although I didn’t get to experience clam digging this year, I picked some up from the fish market. After tasting them at the shore, I couldn’t resist buying a dozen. Unfortunately, I wasn’t able to bring home any produce after loading my bag with seafood. However, I remembered a small packet of bacon in the freezer and was able to create a wonderful steamed clam concotion.

Steamed Clams with Bacon

Steamed clams with bacon and onions served over pasta.

Steamed Clams

Ingredients

  • 1 dozen little neck clams
  • 2 pieces bacon
  • 2 cloves garlic
  • ½ onion
  • 1 c white wine
  • 2 c chicken stock
  • 2 sage leaves
  • 3 sprigs thyme
  • 4 white peppercorns
  • 2 T butter
  • 2 T flour

Special Equipment

steaming rack, to keep clams above the liquid when cooking

  1. Sautee chopped bacon in a pot until the fat is rendered (melted).
  2. Add sliced onions and sautee until soft.
  3. Add crushed garlic cloves and cook until fragrant.
  4. Add wine to loosen what has stuck to the bottom of the pot.
  5. Add stock, sage, thyme, and peppercorns and bring to a boil.
  6. Drop the heat to a simmer, add a steaming rack, and place the clams on the steaming rack.
  7. Steam for about 5 mintues, until the clams are open.
  8. Remove clams when done.
  9. Melt butter and stir in flour until blended.
  10. Add butter and flour mixture to liquid in the pot and stir to combine.
  11. Let the liquid simmer for a few minutes to thicken up.
  12. Serve the clams over pasta covered with the sauce and a side of bread to soak up the liquid.

Variations
This is the first time I have attempted to steam clams. Why? I’m not sure. Clams are delicious. This recipe is very easy. I suppose clams aren’t depicted as glamorous, like oysters, or precious, like crab. These omissions are great reasons to steam some clams before they hibernate for the winter. As for variations in this recipe? Pancetta or chorizo would be a great subsitute for bacon. This is such a standard combination of flavors in so many cultures that I think it is a bad idea to mess with a good thing, for once. However, if you discover another great combination of flavors, please share!

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High Class Hot Dogs

September 22, 2009

I got some turkey dogs in my foodshare one week. I wouldn’t go out and buy them normally. Nor would I buy hotdogs normally. But I had them so I tried cooking them in liquid as was recommended. The best liquid I had on hand was white wine. Wasn’t sure it would work but it did. Surprisingly well. So well that this is the only recipe I’ve used with the ten ‘dogs’ I had. Four left in the freezer and I’m looking forward to making this again!

high class version of the hot dog in white wine

high class version of the hot dog in white wine

White Wine Turkey Dogs

created on-the-fly by Sarah Johnson

Ingredients

4 turkey dogs
1/2 onion
1 c white wine
2 cloves
4 sage leaves
1 t ground white pepper
1 t anise seeds
1 T butter
1 T oil

  1. Heat the butter and oil in a pan.
  2. Slice the onions and sautee them until browned.
  3. Add the turkey dogs and brown for a minute.
  4. Add the wine to deglaze the pan.
  5. Add the rest of the ingredients.
  6. Bring the liquid to a boil, then simmer covered for 15 minutes.

Serving Suggestions
My favorite way to eat these ‘dogs’ is in the cooking liquid with a hunk of whole wheat bread to soak up the juice. Mmmm!

Variations
I haven’t varied this recipe yet because I’ve been so happy with it. But it’s open to different spices such as bay leaves instead of sage, fennel seeds or cumin seeds instead of anise seeds, sauerkraut instead of onions, etc. Perhaps a teaspoon of dijon mustard would add interesting flavor to the liquid?