6.17.2010
Rosemary~Balsamic Filet Mignon with Stilton Butter
6.14.2010
6.08.2010
Light Summer Chowder with Roasted Vegetable Baguette Sandwich
Chowder...Chowdah...I just can't help calling it that! I have about 1,001 recipes for Clam Chowder, from creamy to clear and from spicy to tomato and herb. Keep an eye out this summer for a few other of my favorite Chowder recipes, including the one that took 2nd place at the Annual Guilford Chile and Chowder Cook-off!
My love for shellfish began as a toddler on the back patio of my great-grandparents lake-side home. I was eating steamers by the dozen before most kids even made it to solids. It was love at first bite. From the back yard clam bakes with the Flying Tigers, to combing the beaches of East Setauket, Long Island, to Sunday trips to Bills Seafood with Gramps late into his 80's; seafood was a passion and bond shared with my grandparents that I will carry until MY great grandchildren are driving ME every Sunday for Lobster at Bills.
So, On to the recipe! Having worked 10 hours, I didn't have the time or patience for my usual New England version. I opted for a quick, light clear broth chowder that could be whipped up with very little mess. I will also include a recipe for the grilled veggie sandwich we had on the side. This is a great beach meal if you share my fear of slimy lunch meats in the beach cooler!
Ingredients:
2 Ears of Farm Fresh Corn-Cut Off the Cob
1 1/2 Dozen Little Neck Clams
6 Quahogs
(You can also choose to do all Little Necks or All Quahogs. I like having whole bellies in my broth, plus some chopped, so I mix it up)
1/2 a Large Vidalia Onion-Diced
12oz Package of Salt Pork
4 Large Yukon Gold Potatoes-Cubed
A Small Bundle of Fresh Thyme
Kosher Salt and Cracked Black Pepper- To Taste
Butter
Olive Oil
A dash of Worcestershire Sauce
The first thing you want to do is prep your ingredients! Slice your corn off the cob (roast with olive oil if you'd like), cube your potatoes and dice your onions. Pull the little leaves of thyme off of their stems until you have about a tablespoon or two. Enough to fit in the palm of your hand. Give them a quick rough chop on the cutting board to release the flavor. You can use more or less thyme depending on your preference for its flavor. Diced up your salt pork, removing any extra fat that you're not comfortable with. The fat is the best part though, so don't lose it all!!
Scrub, scrub, scrub your clams! You're going to use the broth you make out of the boiling water, so the less dirt you have, the better! After you've scrubbed, place your clams in a large stock pot and fill with cold water...just about covering your clams. If a few are sticking out, that's fine! They'll steam open! Turn your burner on high and bring the water to a boil. Keep a close eye on your clams and remove them as soon as they open. The little necks will open quicker and will get rubbery if you leave them in too long, so don't neglet the little guys!
Take your stock pot and let the sand/gunk settle to the bottom of the pot. Pour (slowly) your broth into a bowl, except for maybe the last cup or so. The sand is heavier and will stay back in the pot until the last bit of broth is ready to come out. Once you get to the point where you see the sand moving towards your bowl, dump that part down the drain! Give your pot a quick rinse and return to the stove.
Add a small amount of olive oil to your stock pot and add your salt pork, onion and thyme. Allow the pork to brown slightly and your onions to become translucent. At this point, slowly add your broth, keeping sure to scrape the drippings off the bottom of the pot and incorporate into your broth. Add your corn, clams and potatoes and bring to a boil. Continue simmering until your potatoes are soft. Add salt and pepper to taste.
Now for the optional part: Butter and Worcestershire. I'm lactose intolerant, which has often left me with no choice but to cook Rhode Island style chowdah...but, it's just not the same without butter. So, take a few little squares of butter and melt them into the broth.
Grilled Veggie Sandwich
Ingredients:
1 Yellow and 1 Green Squash
1 Large Bell Pepper-Any Color
1/2 Large Vidalia Onion
2 Large Portabella Caps-Sliced
Roasted Garlic Hummus
Chevre Cheese
Spring mix, spinach or field greens
Balsamic Vinegar
Olive Oil
Kosher Salt and Cracked Black Pepper
4 Mini Baguettes or 2 Large Baguettes
Light all burners on your grill and adjust to medium heat.
While the grill is warming up, roughly slice all of your vegetables. Remember to make them big enough to stay on top of the grates. The onions are the hardest, and YOU WILL lose some. It's just part of the game!
Place your vegetables on a sheet pan or in a large bowl and coat with olive oil, kosher salt and cracked pepper.
Enjoy!
6.07.2010
FINALLY! Rosemary Lamb Chops with Sundried Tomato and Kalamata Olive Relish
Every once in a while I get a craving for lamb chops. It's not a common craving, but when it comes, I have to have it...and lot of it! I'll eat a dozen little lamb chops in one sitting.
We didn't grow up eating lamb. I don't know if it was our mutual dislike for mint jelly, or that it was just too pricey for a family of 6. We raised our own steer and swine, so there was always a freezer packed with meats to dine on and seafood always took presidence if you were going to spend the extra penny. It wasn't until I was in high school that I was introduced to things like lamb, rabbit, duck and exotic meats such as bison. It was probably a very smart move on my parents part as they might have gone broke had I developed my taste buds that early.
Here is an easy and quick recipe that originated in my early catering days with Pintore. We served baby lamb chops as an appetizer with a tepanade-like relish on top. This is obviously my take on a dish that I had eaten often, but never had a recipe for:
Ingredients:
10 Lamb Chops
2-3 Tablespoons of Roughly Chopped Garlic
4 Sprigs of Fresh Rosemary
Kosher or Sea Salt
Fresh Cracked Black Pepper
Olive Oil
1/2 Cup (ish) of Sun-dried Tomatoes (Packed in Olive Oil)
1/2 Cup (ish) of Kalamata Olives (Preferably Pitted)
Heat 1 1/2 to 2 Tablespoons of olive oil in a skillet over medium high heat. Add 2 Tablespoons of Garlic and 3 Sprigs of Fresh Rosemary. Sautee until the rosemary is fragrant and the garlic is slightly cooked. Do not burn your garlic. If you do, start over. You'll never get that taste out! Remove your rosemary just before browning your meat.
In the meantime, sprinkle your salt and cracked pepper generously on either side of the chops. Add your lamb chops one at a time to the skillet, making sure not to over-crowd your pan. You want a nice sear, not a steamed piece of meat. Continue cooking about 3-4 minutes until slightly browned and flip. Do the same on the opposite side. This should bring your chops to about medium rare. Cook longer if you prefer your meat a little more well done, or pop the skillet into a hot oven to continue cooking while you prepare the rest of the batch.
For the topping, mince your sundried tomatoes (with a little of the oil from the jar), leftover garlic, rosemary leaves and kalamata olives and mix together. You can also pulse these ingredients in a food processor. Occassionally I will also add in some feta or chevre...or even combine the ingredients with a little bit of lemon rind and butter. This tastes wonderful when you smear the butter over the lamb chops and it melts.
Spoon your topping over your lamb chops and voila! You're done!
I served mine with parmesan cous cous and a light spinach salad.
1.26.2010
Those lovely fish measuring spoons!
The need for utensils slowly shifted as I got into baking and realized that it was more of a mathematical science than cooking was. I still don't consider myself a great baker. There's something about not being able to drift too far from a recipe that just bores me to death. Plus, the ratio of defeat to win in baking situations is much larger.
All in all, I began to respect...and NEED measuring equipment. I got it. I was a semi-convert. Then there were the FISH MEASURING SPOONS! If ever there was a thing I could love, it was them! Oh dear lord, mother Paula Dean! I still remember the day I first saw those measuring spoons. I needed them! I went on a google fueled search for them and turned up without any luck. I don't think the world knew how important this was to me. It took something that I slightly loathed, and made it beautiful; whimsical; fun! Then, out of the blue, I was scouring the clearance section in Home Goods and there they were. There was a little wooden bracket with pewter hooks that held the four beautiful little fishies. What luck!
Well, we spent 2 great years together before the bottom fell out. My engagement ended, and in the division of property a few things were not returned. One very sentimental rolling pin of my great grandmothers and the fish measuring spoons. There was more, but those two things were so obviously, so heartbreakingly mine. (Spoons? Really? Talk about having a problem right? I know! I'm working on it!)
The rolling pin has been replaced (Thanks mom), but the measuring spoons have not. They still live in our old house on their little rack over the sink.
So, where is this going right? This is not a blog about stalking ex's to get property back. I promise! What this event forced me to do was go back to my roots. Cooking with the senses. Tilting my head back with my eyes closed to see if this will taste good with that. I will document my ingredients and NOT throw them away this time, to share with you the recipes that fill my little head.
It's also a metaphor for throwing out the rules and marching to the beat of your own drum. In the spirit of throwing out the rules, you'll also find posts on event planning, music, books...whatever strikes my fancy!
Cheers to a life without measuring spoons!
6.17.2010
Rosemary~Balsamic Filet Mignon with Stilton Butter
Posted by
Michelle Ley
9:42 AM
6.14.2010
Sneak Peek: Rosemary~Balsamic Filet Mignon with Stilton Butter
Posted by
Michelle Ley
7:00 PM
6.08.2010
Light Summer Chowder with Roasted Vegetable Baguette Sandwich
Posted by
Michelle Ley
8:51 AM
Chowder...Chowdah...I just can't help calling it that! I have about 1,001 recipes for Clam Chowder, from creamy to clear and from spicy to tomato and herb. Keep an eye out this summer for a few other of my favorite Chowder recipes, including the one that took 2nd place at the Annual Guilford Chile and Chowder Cook-off!
My love for shellfish began as a toddler on the back patio of my great-grandparents lake-side home. I was eating steamers by the dozen before most kids even made it to solids. It was love at first bite. From the back yard clam bakes with the Flying Tigers, to combing the beaches of East Setauket, Long Island, to Sunday trips to Bills Seafood with Gramps late into his 80's; seafood was a passion and bond shared with my grandparents that I will carry until MY great grandchildren are driving ME every Sunday for Lobster at Bills.
So, On to the recipe! Having worked 10 hours, I didn't have the time or patience for my usual New England version. I opted for a quick, light clear broth chowder that could be whipped up with very little mess. I will also include a recipe for the grilled veggie sandwich we had on the side. This is a great beach meal if you share my fear of slimy lunch meats in the beach cooler!
Ingredients:
2 Ears of Farm Fresh Corn-Cut Off the Cob
1 1/2 Dozen Little Neck Clams
6 Quahogs
(You can also choose to do all Little Necks or All Quahogs. I like having whole bellies in my broth, plus some chopped, so I mix it up)
1/2 a Large Vidalia Onion-Diced
12oz Package of Salt Pork
4 Large Yukon Gold Potatoes-Cubed
A Small Bundle of Fresh Thyme
Kosher Salt and Cracked Black Pepper- To Taste
Butter
Olive Oil
A dash of Worcestershire Sauce
The first thing you want to do is prep your ingredients! Slice your corn off the cob (roast with olive oil if you'd like), cube your potatoes and dice your onions. Pull the little leaves of thyme off of their stems until you have about a tablespoon or two. Enough to fit in the palm of your hand. Give them a quick rough chop on the cutting board to release the flavor. You can use more or less thyme depending on your preference for its flavor. Diced up your salt pork, removing any extra fat that you're not comfortable with. The fat is the best part though, so don't lose it all!!
Scrub, scrub, scrub your clams! You're going to use the broth you make out of the boiling water, so the less dirt you have, the better! After you've scrubbed, place your clams in a large stock pot and fill with cold water...just about covering your clams. If a few are sticking out, that's fine! They'll steam open! Turn your burner on high and bring the water to a boil. Keep a close eye on your clams and remove them as soon as they open. The little necks will open quicker and will get rubbery if you leave them in too long, so don't neglet the little guys!
Take your stock pot and let the sand/gunk settle to the bottom of the pot. Pour (slowly) your broth into a bowl, except for maybe the last cup or so. The sand is heavier and will stay back in the pot until the last bit of broth is ready to come out. Once you get to the point where you see the sand moving towards your bowl, dump that part down the drain! Give your pot a quick rinse and return to the stove.
Add a small amount of olive oil to your stock pot and add your salt pork, onion and thyme. Allow the pork to brown slightly and your onions to become translucent. At this point, slowly add your broth, keeping sure to scrape the drippings off the bottom of the pot and incorporate into your broth. Add your corn, clams and potatoes and bring to a boil. Continue simmering until your potatoes are soft. Add salt and pepper to taste.
Now for the optional part: Butter and Worcestershire. I'm lactose intolerant, which has often left me with no choice but to cook Rhode Island style chowdah...but, it's just not the same without butter. So, take a few little squares of butter and melt them into the broth.
Grilled Veggie Sandwich
Ingredients:
1 Yellow and 1 Green Squash
1 Large Bell Pepper-Any Color
1/2 Large Vidalia Onion
2 Large Portabella Caps-Sliced
Roasted Garlic Hummus
Chevre Cheese
Spring mix, spinach or field greens
Balsamic Vinegar
Olive Oil
Kosher Salt and Cracked Black Pepper
4 Mini Baguettes or 2 Large Baguettes
Light all burners on your grill and adjust to medium heat.
While the grill is warming up, roughly slice all of your vegetables. Remember to make them big enough to stay on top of the grates. The onions are the hardest, and YOU WILL lose some. It's just part of the game!
Place your vegetables on a sheet pan or in a large bowl and coat with olive oil, kosher salt and cracked pepper.
Enjoy!
6.07.2010
FINALLY! Rosemary Lamb Chops with Sundried Tomato and Kalamata Olive Relish
Posted by
Michelle Ley
1:31 PM
Every once in a while I get a craving for lamb chops. It's not a common craving, but when it comes, I have to have it...and lot of it! I'll eat a dozen little lamb chops in one sitting.
We didn't grow up eating lamb. I don't know if it was our mutual dislike for mint jelly, or that it was just too pricey for a family of 6. We raised our own steer and swine, so there was always a freezer packed with meats to dine on and seafood always took presidence if you were going to spend the extra penny. It wasn't until I was in high school that I was introduced to things like lamb, rabbit, duck and exotic meats such as bison. It was probably a very smart move on my parents part as they might have gone broke had I developed my taste buds that early.
Here is an easy and quick recipe that originated in my early catering days with Pintore. We served baby lamb chops as an appetizer with a tepanade-like relish on top. This is obviously my take on a dish that I had eaten often, but never had a recipe for:
Ingredients:
10 Lamb Chops
2-3 Tablespoons of Roughly Chopped Garlic
4 Sprigs of Fresh Rosemary
Kosher or Sea Salt
Fresh Cracked Black Pepper
Olive Oil
1/2 Cup (ish) of Sun-dried Tomatoes (Packed in Olive Oil)
1/2 Cup (ish) of Kalamata Olives (Preferably Pitted)
Heat 1 1/2 to 2 Tablespoons of olive oil in a skillet over medium high heat. Add 2 Tablespoons of Garlic and 3 Sprigs of Fresh Rosemary. Sautee until the rosemary is fragrant and the garlic is slightly cooked. Do not burn your garlic. If you do, start over. You'll never get that taste out! Remove your rosemary just before browning your meat.
For the topping, mince your sundried tomatoes (with a little of the oil from the jar), leftover garlic, rosemary leaves and kalamata olives and mix together. You can also pulse these ingredients in a food processor. Occassionally I will also add in some feta or chevre...or even combine the ingredients with a little bit of lemon rind and butter. This tastes wonderful when you smear the butter over the lamb chops and it melts.
Spoon your topping over your lamb chops and voila! You're done!
I served mine with parmesan cous cous and a light spinach salad.
1.26.2010
Sneak Peek: Rosemary Lamb Chops with Sundried Tomato and Kalamata Olive Relish
Posted by
Michelle Ley
4:16 PM
Those lovely fish measuring spoons!
Posted by
Michelle Ley
6:57 AM
The need for utensils slowly shifted as I got into baking and realized that it was more of a mathematical science than cooking was. I still don't consider myself a great baker. There's something about not being able to drift too far from a recipe that just bores me to death. Plus, the ratio of defeat to win in baking situations is much larger.
All in all, I began to respect...and NEED measuring equipment. I got it. I was a semi-convert. Then there were the FISH MEASURING SPOONS! If ever there was a thing I could love, it was them! Oh dear lord, mother Paula Dean! I still remember the day I first saw those measuring spoons. I needed them! I went on a google fueled search for them and turned up without any luck. I don't think the world knew how important this was to me. It took something that I slightly loathed, and made it beautiful; whimsical; fun! Then, out of the blue, I was scouring the clearance section in Home Goods and there they were. There was a little wooden bracket with pewter hooks that held the four beautiful little fishies. What luck!
Well, we spent 2 great years together before the bottom fell out. My engagement ended, and in the division of property a few things were not returned. One very sentimental rolling pin of my great grandmothers and the fish measuring spoons. There was more, but those two things were so obviously, so heartbreakingly mine. (Spoons? Really? Talk about having a problem right? I know! I'm working on it!)
The rolling pin has been replaced (Thanks mom), but the measuring spoons have not. They still live in our old house on their little rack over the sink.
So, where is this going right? This is not a blog about stalking ex's to get property back. I promise! What this event forced me to do was go back to my roots. Cooking with the senses. Tilting my head back with my eyes closed to see if this will taste good with that. I will document my ingredients and NOT throw them away this time, to share with you the recipes that fill my little head.
It's also a metaphor for throwing out the rules and marching to the beat of your own drum. In the spirit of throwing out the rules, you'll also find posts on event planning, music, books...whatever strikes my fancy!
Cheers to a life without measuring spoons!