The Menu
BAKED CLAMS
BUTTERNUT SQUASH, SAGE & CHILE RISOTTO
Orange Cornmeal Cake
The Recipes
BAKED CLAMS
MAKES 6 SERVINGS
24 small to medium clams
4 slices bacon, finely chopped
1/2 cup dry unseasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tsp oregano, chopped
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 cup olive oil
2 tbs cooking liquid
*Discard any clams that are cracked, chipped or open. Soak in a bowl of water 20 minutes. Cook bacon in a skillet until crispy. Set on paper towels to drain. Scrub clams one by one to remove any additional sand or barnacles.
*Fill a pot with a steamer insert with 1" of water. Heat to simmering, add clams and cover. Cook covered 6 min. or until all shells open up. Take off heat, remove clams from pan, reserving liquid. Let clams cool slightly. Pull off top shell and remove clam from shell to a cutting board. Coarsely chop clams.
*Heat broiler. Place 24 clam shells on a baking sheet. In a bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and pepper. Stir to blend. Drizzle with oil and reserved cooking liquid. Stir until moist. Spoon stuffing into clam shells. Broil stuffed clams 3 minutes or until browned on top. Serve warm.
BUTTERNUT SQUASH, SAGE & CHILE RISOTTO
MAKES 6 SERVINGS
6 cups chicken or vegetable broth
1 large onion, chopped
1/8 tsp crushed red pepper flakes (or to taste)
1 pound butternut squash, peeled, seeded, diced
2 cups arborio rice
1 tbs chopped sage
3/4 cup grated Parmesan cheese
1/2 cup unsalted butter
*Pour broth into a saucepan. Bring to a simmer. Melt 4 tbs butter in a saucepan. Add onion and cook 10 minutes or until tender. Stir in red pepper and cook 1 minute. Add squash and cook 5 minutes or until it softens slightly. Stir in rice. Cook for a few minutes to toast the grains.
*Begin adding the broth, a ladleful at a time, stirring until each one has been absorbed. Continue stirring until rice is tender and creamy but the grains are still firm. Remove from heat and stir in sage, remaining butter and the Parmesan, then serve.
TIP---Instead of plain onion, try using a finely chopped mixture of onion, carrot and celery to flavor the base of the risotto.
Orange Cornmeal Cake
The sugar topping gives this old-fashion orange cornmeal cake a nice crunch, and the orange flavor works perfectly with the subtle sweetness of the corn.
1/2 cup light olive oil, or vegetable oil
2 eggs
1 cup of sugar, plus 1/3 cup sugar for the topping
1/2 cup orange juice
1 1/4 cup flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
zest from one orange
Preheat oven to 375°F., and spray the bottom of a 9" round cake pan with non-stick spray then line with a circle of parchment paper. Spray again with non-stick spray.
Whisk together oil, eggs, sugar, and juice until combined. Add flour, cornmeal, baking powder, salt and orange zest. Stir until just combined. Pour batter into the prepared pan and sprinkle top with the 1/3 of a cup of sugar.
Bake for 30-35 minutes. Let the cake cool in its pan for 20 minutes, then run a knife around the outside of the pan and invert the cake and remove the parchment paper. Leave on a baking rack until cooled.
BAKED CLAMS
BUTTERNUT SQUASH, SAGE & CHILE RISOTTO
Orange Cornmeal Cake
The Recipes
BAKED CLAMS
MAKES 6 SERVINGS
24 small to medium clams
4 slices bacon, finely chopped
1/2 cup dry unseasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tsp oregano, chopped
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 cup olive oil
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2 tbs cooking liquid
*Discard any clams that are cracked, chipped or open. Soak in a bowl of water 20 minutes. Cook bacon in a skillet until crispy. Set on paper towels to drain. Scrub clams one by one to remove any additional sand or barnacles.
*Fill a pot with a steamer insert with 1" of water. Heat to simmering, add clams and cover. Cook covered 6 min. or until all shells open up. Take off heat, remove clams from pan, reserving liquid. Let clams cool slightly. Pull off top shell and remove clam from shell to a cutting board. Coarsely chop clams.
*Heat broiler. Place 24 clam shells on a baking sheet. In a bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and pepper. Stir to blend. Drizzle with oil and reserved cooking liquid. Stir until moist. Spoon stuffing into clam shells. Broil stuffed clams 3 minutes or until browned on top. Serve warm.
BUTTERNUT SQUASH, SAGE & CHILE RISOTTO
MAKES 6 SERVINGS
6 cups chicken or vegetable broth
1 large onion, chopped
1/8 tsp crushed red pepper flakes (or to taste)
1 pound butternut squash, peeled, seeded, diced
2 cups arborio rice
1 tbs chopped sage
3/4 cup grated Parmesan cheese
1/2 cup unsalted butter
*Pour broth into a saucepan. Bring to a simmer. Melt 4 tbs butter in a saucepan. Add onion and cook 10 minutes or until tender. Stir in red pepper and cook 1 minute. Add squash and cook 5 minutes or until it softens slightly. Stir in rice. Cook for a few minutes to toast the grains.
*Begin adding the broth, a ladleful at a time, stirring until each one has been absorbed. Continue stirring until rice is tender and creamy but the grains are still firm. Remove from heat and stir in sage, remaining butter and the Parmesan, then serve.
TIP---Instead of plain onion, try using a finely chopped mixture of onion, carrot and celery to flavor the base of the risotto.
Orange Cornmeal Cake
The sugar topping gives this old-fashion orange cornmeal cake a nice crunch, and the orange flavor works perfectly with the subtle sweetness of the corn.
1/2 cup light olive oil, or vegetable oil
2 eggs
1 cup of sugar, plus 1/3 cup sugar for the topping
1/2 cup orange juice
1 1/4 cup flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
zest from one orange
Preheat oven to 375°F., and spray the bottom of a 9" round cake pan with non-stick spray then line with a circle of parchment paper. Spray again with non-stick spray.
Whisk together oil, eggs, sugar, and juice until combined. Add flour, cornmeal, baking powder, salt and orange zest. Stir until just combined. Pour batter into the prepared pan and sprinkle top with the 1/3 of a cup of sugar.
Bake for 30-35 minutes. Let the cake cool in its pan for 20 minutes, then run a knife around the outside of the pan and invert the cake and remove the parchment paper. Leave on a baking rack until cooled.
