Clam & Corn Chowder

Ingredients
3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream

Directions
Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Tortilla Espanola

INGREDIENTS

2 lbs Yukon Gold potatoes, peeled and sliced thinly

1/4 cup plus 2 tablespoons olive oil

1 onion, diced

1/2 teaspoon hot paprika

1 teaspoon salt

6 eggs

DIRECTIONS

Begin by lightly frying the potatoes first. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the potato slices and allow them to cook, stirring slightly, for about 10-12 minutes until just tender and lightly browned on the edges.  Add the onion and cook everything together for an additional 4-5 minutes.

In a medium bowl, beat the eggs with the hot paprika and salt.

Drain off any excess oil from the skillet, holding a plate atop the potatoes to keep them in place. Pour the egg mixture into the skillet, allowing the egg to seep in-between the onions and potatoes. As the eggs cook, shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.

When it starts to set (about 5 minutes over low heat), place a plate over the pan, and flip the tortilla onto the plate. Slide the tortilla back into the skillet and allow the opposite side to brown for 3-5 minutes more. Slide onto a plate and slice into cubes or wedges to serve.

Roasted Peppers, Manchego & Almond Salad

INGREDIENTS

1/2 cup slivered almonds

3 large bell peppers

2 tablespoons sherry vinegar

1 large clove garlic, minced

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon fresh marjoram, chopped

1/4 cup extra virgin olive oil

1.5 teaspoon chopped drained capers

Salt & freshly ground pepper

1 tablespoon fresh parsley

1/2 cup small green olives, pitted and coarsely chopped

4 ounces Manchego cheese, in long slices

DIRECTIONS

Roast the peppers either by:

a) Placing them over the trivets on a gas stove at medium-heat, rotating as skin blackens and bubbles or

b) Place whole peppers on a baking sheet and broil in the oven, rotating as each side chars.

Place blackened peppers in bowl and cover in plastic wrap. Allows peppers to "sweat" in the bowl and when they are cool enough to touch, peel, seed, and chop the peppers into 2-inch wide strips.

In a dry skillet, toast the almonds until fragrant, about 4 minutes. Set aside.

While peppers are roasting, prepare the salad dressing. In a small bowl, combine the sherry vinegar, garlic, thyme and marjoram and whisk to blend. Add the oil in a slow, steady stream, whisking to emulsify. Season with salt and pepper and stir through the capers.

Toss the roasted pepper strips with the dressing and parsley and place a portion on each plate. Top with a portion of the almonds and olives and slices of cheese.

Serve with crusty bread if desired.

Roasted Tomato Soup and Cheese Crostini

INGREDIENTS
2.5 lbs tomatoes (mix heirloom, vine, cherry and plum)
6 cloves garlic, peeled
2 small yellow oninos, sliced
1 small bunch vine cherry tomatoes for garnish, optional
1/2 C EVOO
S&P
1 quart (4 C) chicken stock
2 bay leaves
4 Tbsp butter
1/2 C chopped fresh basil leaves, optional
3/4 C heavy cream, optional

6 sourdough baguette slices
3 Tbsp EVOO
1 1/2 C grated cheese (mix cheddar and parmesan)
S&P

DIRECTIONS
Preheat oven to 450F

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Meanwhile, turn oven temperature down to 350F. Brush baguette slices lightly with olive oil both sides and place them on the baking sheet used for the tomatoes. Sprinkle with S&P and top with cheese mixture. You may need to lower oven rack to ensure the cheese will not burn. Place in the oven for 7-10 minutes until baguette slices are crispy and cheese is melted.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Mama Gee’s Pasta Sa-a-a-lad

Ingredients:

Pasta

• 24 oz (1 lb 8 oz) uncooked pasta
• 4 oz can sliced black olives
• 1 bunch green olives, sliced
• 1 zuchinni, quartered slices
• 6 tomatoes, chopped
• 4 cloves garlic, pressed
• 1 tsp. Salt
• 1 cup fresh basil, chopped
• 4 oz blue cheese, crumbled

Dressing

• 1 pkt Good Seasons Italian dressing. Follow directions on packet.

Directions:

Cook pasta. Cool. Add all ingredients. Chill. Serve.

Pesto Chicken Pasta

Ingredients:

• 12 oz fusilli (corkscrew) pasta
• 4 chicken breasts (cooked), cubed
• 1 c walnuts (toasted), chopped
• 4 slices bacon (cooked), crumbled
• 2 c cherry tomatoes (halved)
• 3 oz olives, pitted and sliced
• 7 oz pesto sauce
• 1/2 c. chopped, fresh basil
• parmesan cheese, shredded

Directions:

Boil pasta for 9 minutes and drain. Combine all ingredients in large bowl and toss until thoroughly mixed. Sprinkle with shredded parmesan cheese. Serve at room temperature.

Suggested side dish: Brush halved roma tomatoes with olive oil. Sprinkle with salt, sugar and pepper. Bake 20 minutes at 350 degrees. Top each with slice of herbed goat cheese. Broil until cheese begins to soften and color. Top with chopped basil.

Bow-Tie Pasta

Ingredients:

Pasta

• 2 c pasta bows, cooked
• 6 slices bacon, crumbled
• 1/2 c pine nuts
• 4 tomatoes, seeded and chopped
• 8 oz feta cheese, crumbled
• 2 T cilantro, chopped

Dressing

• 2 garlic cloves, crushed
• 2T grated parmesan
• 2 T lemon juice
• 2 T red wine vinegar
• 1/2 c olive oil
• 1 tsp Dijon mustard
• salt and pepper to taste

Directions:

Mix pasta ingredients. Pour dressing over. Mix all well in bowl and serve.

Spaghetti Puttanesca

Ingredients:

• 1.5 lb plum tomatoes
• 1/2 c chopped, pitted Greek olives
• 1/3 c fresh basil
• 1/3 c chopped, fresh cilantro
• 2 T olive oil
• 1-5 anchovy fillets, minced
• 1 T capers in brine
• 2 tsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb cooked spaghetti

Directions:

Quarter 2 tomatoes and puree in blender. Finely chop remaining tomatoes. Combine all ingredients except spaghetti in wide bowl; let stand 1 hour. Toss with hot spaghetti and serve at once.

Broccoli Rabe Pasta

Ingredients:

• 3/4 lb penne pasta
• 1 bunch broccoli rabe, ends trimmed, in 2-in. pieces
• 1/4 lb diced pancetta, cooked until crisp, drained
• 2 T garlic olive oil
• 3/4 c grated parmesan

Directions:

In boiling salted water, cook pasta 7 minutes. Add rabe; cook 3 minutes. Drain. Place in large bowl. Toss with remaining ingredients.

Makes 4 servings

Spaghetti Sauce

Ingredients:

• 1 lb lean ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 2, 1 lb cans cut-up tomatoes
• 1, 8 oz can tomato sauce
• 1, 12 oz can tomato paste
• 1 c beef boullion
• 2 T minced parsley
• 1T brown sugar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp pepper

Directions:

Brown meat with onion and garlic in large pot. Drain off excess fat. Add remaining ingredients. Bring to a boil, then to low heat and simmer 30 minutes or longer. Serve over hot spaghetti.