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Posts Tagged ‘ciabatta’

Alright, so I don’t just cook for Uichiro when he’s here, I also cook for Tamiko. She’s a huge fan of Italian food as well as seafood. That said, I thought a nice pasta with clams would be just the trick. With Uichiro back in Japan already, this dish would also make him a little jealous since he’s probably eating a take-home bento box right now. Sorry Uichiro.

I wanted to get all of the sand and grit out of the clams so the first thing I did was purge them. To do that all I did was rinse them real well in cold water and then let them sit in cold salt water with some cornmeal for about 2 hours. What this does is trick them into thinking that the cornmeal is sand so it cycles it through spitting out any real sand in the process. Just before cooking I rinsed them again in fresh cold water. Since I was cooking for 3 I used 15 clams. If there’s one thing I’ve learned from Iris Tsai (Ming’s mom) it’s that 5 is a good number for a plate of food.

One of my side dishes was a simple bruschetta. I prepared that ahead of time so that come dinner all I had to do was toast the bread and top it. I used some fresh basil chopped up, 3 tablespoons of olive oil, 3 tablespoons of grated parmesan, 3 tomatoes diced, 1 garlic clove peeled, 1.5 tablespoons of balsamic vinegar, a some ciabatta.

In a glass bowl I whisked together the olive oil, balsamic vinegar, and parmesan along with some salt and pepper until it was emulsified. Then I added the tomatoes and basil and mixed it thoroughly. I wrapped it up and put it in the fridge until dinner time. That way, all I had to do was toast the bread, rub the garlic over the toast, and then top it with the tomato-basil mix.

I also made a simple Italian bean and vegetable soup. I used one carrot cut into half moons, 14oz can of cannellini beans, 1 cup chicken stock, 1/2 onion diced, 1 garlic clove minced, and a large handful of baby spinach.

I threw everything except for the beans into a pot and brought it up to a boil. I covered the pot, turned the heat down to med-low, and let it simmer for about 20 minutes. Then I added the beans and let it simmer for another 3 minutes. Since the beans were canned I had no need to cook them, just heat them through. A little salt and pepper and that’s all she wrote for this one.

My final side dish was simple roast asparagus. I cleaned up 15 spears and drizzled them with olive oil, salt, pepper, and parmesan. They went into a 400 degree oven for about 20 minutes.

Finally, the main event! For the pasta I used 2 tablespoons of chopped parsley, 1/4 cup of white wine, a pinch of red pepper flakes, 3 tablespoons of olive oil, 6oz capellini (I didn’t actually use spaghetti because I already had some capellini open in my cupboard), 1 garlic clove thinly sliced, and my clams.

In a large pot of boiling salt water I cooked the pasta until about 2 minutes before al dente. I reserved a ladle of the pasta water and drained the noodles and set them aside.

While that was going on I heated up my large pan and poured in the olive oil. I added the garlic and let it sautee until it turned a light golden brown, then I added the red pepper flakes. I swirled that all around for about 15 seconds to make sure the flavors mixed into all of the oil. Then I poured in the wine, added the clams, covered the pan, and let the clams cook for about 6 minutes or so until they were all opened up. If any clams don’t open then throw them away, they’re dead. Fortunately, all 15 of these were alive and well…that is until I killed them in my spicy garlicky wine sauce!

Once the clams were open I set them aside in a bowl and poured the reserved pasta water into the pan. Once it came to a boil I added the noodles and let them cook in the wine sauce for about 2 minutes. Then I added the clams back, along with any juices that accumulated in the bottom of the bowl, as well as the parsley. I tossed it all around and then served everything up, Buon Appetito!

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Last night Yuki and I went to Millenium Park for another one of their Made In Chicago: World Class Jazz shows. Besides listening to some killer guitar by Alfonso Ponticelli we ate some killer skirt steak sandwiches that I made earlier in the day, along with some potato salad.

For the steak I took a big handful of cilantro, 1/4 cup of sesame oil, 1/4 cup of soy sauce, 1 tablespoon of ginger, and two cloves of garlic. I processed it all into a nice marinade along with some black pepper. I picked up a 1.5 pound skirt steak and cut it into 4 equal pieces. I laid the steak in a glass baking dish and covered it in the marinade. I wrapped it in plastic and put it in the fridge for about 3 hours. I took it out and let it come to room temperature for about a half hour before grilling it.

I brought my grill up to high heat and grilled the steak for about 7 minutes on each side. That made it somewhere between medium-rare and medium. I let it sit for a few hours to cool down in its own juices while I went back to my computer to do some work.

For the potato salad I defrosted about 1/3 cup of frozen organic peas and chopped up a bunch of green onions, a carrot, 4 radishes, and 7 yukon gold potatoes that were skinned before getting chopped up. For the dressing I mixed together a branch of rosemary from my back porch that I gave the once over with my knife, 2 tablespoons of rice wine vinegar, 1/4 cup of mayonnaise, 3 tablespoons of mustard (my favorite brand of Boetje’s of course), and a pinch of salt and pepper.

In a pot of boiling water I dumped the skinned diced potatoes and let them cook for about 10 minutes until they were soft but held their shape (may take a little longer depending upon how big the chunks are). After 10 minutes I added the green onions, radishes, and carrot for about 2 minutes. I didn’t want to cook the vegetables, I just wanted to take away the sharpness and rawness of them while keeping the texture. Then I strained everything into a colander.

In a large glass bowl I put the peas and then strained vegetables and potatoes. While still warm I poured the dressing on top and stirred it all around. I like dressing it while still warm so that the potatoes absorb some of the dressing.

To put together the sandwiches I toasted some ciabatta rolls. On the bottom I laid some baby spinach and tomato slices. I sliced up two of the steak portions and laid them on top. I covered the steak with cilantro. On the top bun I spread some mustard and mayonnaise. It was outstanding!

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