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Easy Recipe

Quick And Easy: Spaghetti With Canned-Clam Sauce Recipe

Spaghetti With Canned-Clam Sauce Recipe

It’s tempting to claim that this recipe for clam sauce, made with canned clams, is a product of coronavirus.

When you need some clams but all you got is cans.

  • Serves 4
  • 15 minutes

  • 15 minutes

Ingredients

  • 4 tablespoons (60g) unsalted butter, cut into 4 pieces and divided
  • 2 celery ribs (5 oz; 140g), peeled (optional) and cut into small dice
  • 2 medium shallots (60g), minced
  • 1/2 cup (30g) finely chopped fresh parsley leaves, divided
  • 4 medium garlic cloves (15g), finely minced
  • 1 fresh green Thai chili (4g), thinly sliced (optional, see note)
  • Freshly ground black pepper
  • Two (8-ounce; 237ml) bottles clam juice
  • Two (6.5-ounce; 184g) cans chopped or minced clams, clams and liquid divided
  • 1 lb (450g) spaghetti
  • 1 teaspoon (5ml) soy sauce
  • Kosher salt
  • Celery leaves (pale yellow-green leaves from the celery heart), for garnish
  • Lemon wedges, for serving

Directions

  1. 1.

    In a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides. Add celery, shallots, half the parsley (1/4 cup; 15g), garlic, Thai chili (if using), and a couple healthy grinds of black pepper to pan and cook, stirring occasionally, until vegetables are soft and mixture is fragrant, 1 to 2 minutes. Add bottled clam juice along with liquid from canned clams but not the clam meat. Increase heat to high and bring mixture to a boil, then reduce heat to a simmer until liquid is slightly reduced and vegetables have infused broth, about 5 minutes—there should be enough liquid in the pan to fully submerge the pound of cooked pasta. Turn off heat and add clam meat and soy sauce.

  2. 2.

    In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the way you like your pasta cooked (some would say “al dente”). When spaghetti is almost at that point of doneness, bring pan of clam sauce to a boil over high heat.

  3. 3.

    Using tongs, transfer spaghetti to pan with clam sauce, distributing pasta so it is mostly submerged in sauce. Cook, tossing and stirring occasionally, until pasta is cooked to your liking and sauce has thickened slightly, about 4 minutes. Taste for seasoning, and add salt if necessary.

  4. 4.

    Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce. Divide pasta among four serving plates, spooning sauce and clams evenly over each portion. Garnish with celery leaves, and serve immediately, passing lemon wedges, for squeezing, at the table.

Categories
Easy Recipe

Quick And Easy: Chimichurri Sauce Recipe

Chimichurri Sauce Recipe

Chimichurri’s etymology is steeped in lore, with some claiming it originated with an Irishman named “Jimmy McCurry” or a British meat man named “Jimmy Curry,” while others say it’s a mangled version of the phrase “give me the curry.” All we know for sure is that this tangy Argentinian sauce is a revelation with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.

Fresh herbs, garlic, olive oil, and red wine vinegar come together in a tangy sauce that works wonders on steak, contrasting the heavier flavors and textures inherent to beef.

  • Makes 1 cup
  • 15 minutes

  • 15 minutes

Ingredients

  • 1 cup packed fresh parsley, washed and dried
  • 5 medium cloves garlic, peeled
  • 2 tablespoons fresh oregano leaves
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon red pepper flakes

Directions

  1. 1.

    Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

  2. 2.

    Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.

Categories
Easy Recipe

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe

Though it’s North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it’s easy to see why. It’s quick; it’s simple; it’s easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.

Vegetarian shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner.

  • Serves 4 to 6
  • 25 minutes

  • 25 minutes

Ingredients

  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
  • 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
  • 2 to 3 cloves garlic, thinly sliced
  • 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
  • 2 teaspoons (8g) whole or ground cumin seed
  • 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
  • Kosher salt and freshly ground black pepper
  • Large handful minced cilantro, parsley, or a mix
  • 6 eggs
  • Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
  • Crusty bread, for serving

Directions

  1. 1.

    Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

  2. 2.

    Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

  3. 3.

    Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

Categories
Easy Recipe

Spaghetti With Carbonara Sauce Recipe

Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients for a sauce with a perfectly silky texture, and not accidentally scrambling those eggs in the process. Here’s how to do it.

Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

  • Serves 4
  • 20 minutes

  • 20 minutes

Ingredients

  • Kosher salt
  • 1 pound (450g) dried spaghetti (see note)
  • 1/2 cup diced guanciale, pancetta, or bacon (about 3 ounces; 85g) (see note)
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • 2 whole large eggs plus 6 yolks
  • 1/4 cup grated Pecorino Romano (about 1 ounce; 25g), plus more for serving
  • 1/4 cup grated Parmigiano-Reggiano (about 1 ounce; 25g), plus more for serving
  • 1 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving

Directions

  1. 1.

    Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

  2. 2.

    Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

  3. 3.

    Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

  4. 4.

    Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

Categories
Easy Recipe

Easy Homemade Caramel Sauce Recipe

Real caramel sauce is a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings. For a sweet and simple flavor, cook the sugar syrup until it’s a pale, honey-colored hue. If you’d prefer a darker caramel with a slightly bitter edge, aim for a foxy amber hue. In either case, you’re just 20 minutes away from the thick and gooey caramel sauce of your dreams.

The thick and gooey caramel sauce of your dreams is easier and faster than you think.

  • Makes 1 1/3 cups (14 ounces)
  • 20 minutes

  • 20 minutes

Ingredients

  • 4 ounces water (1/2 cup; 115g)
  • 8 1/2 ounces sugar (1 1/4 cups; 240g)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1 vanilla pod, reserved from another project (optional)
  • 8 ounces heavy cream (1 cup; 225g)
  • 1 teaspoon (5g) vanilla extract (optional)

Directions

  1. 1.

    In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. If you like, add an empty vanilla pod, too. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.

  2. 2.

    Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F (107°C) on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature. (No need to discard the vanilla bean; it will continue to infuse the caramel over time.) Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.

Categories
Easy Recipe

Pasta With Vodka Sauce Recipe

Pasta With Vodka Sauce Recipe

A staple of Italian-American red-sauce restaurants across the United States since the 1980s, vodka sauce has a history as opaque as its densely creamy orange hue. Was it a famous Italian actor who invented it? A ’70s restaurant in Bologna? A Columbia University student? Or did it come from Russia? Meh, as much as I love delving into the history of famous dishes, I can live with this mystery remaining unsolved.

Frequently served with penne, positively magical with rigatoni, this vodka sauce is is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream.

  • Serves 4
  • 40 minutes

  • 40 minutes

Ingredients

  • 3 tablespoons (45g) unsalted butter
  • 1 medium (8-ounce; 225g) yellow onion, diced
  • 3 medium cloves garlic, thinly sliced
  • Pinch red pepper flakes
  • Kosher salt
  • One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  • One 14 1/2-ounce (411g) can whole peeled tomatoes
  • 1 cup (240ml) heavy cream
  • 1 pound (450g) short tubular pasta, such as rigatoni or penne
  • 1/4 cup (60ml) vodka, plus more if desired
  • 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving

Directions

  1. 1.

    In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.

  2. 2.

    Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.

  3. 3.

    Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.

  4. 4.

    In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.

  5. 5.

    Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. [Shown here with one serving size.]

  6. 6.

    Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can’t detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.

Categories
Easy Recipe Uncategorized

Sweet and Sour Sauce Recipe

Sweet and Sour Sauce Recipe

While it can be found in diverse forms in China, the American version of sweet and sour sauce that you’re likely to get in your bag of takeout builds upon a simple mixture of sugar, vinegar, and spices, plus fruit juice (most commonly pineapple juice) and ketchup—the latter is what gives the sauce both its red hue and uniquely Western flavor.

Homemade sweet and sour sauce is quick, easy, and the perfect condiment for Chinese takeout or your own fried chicken.

  • Makes 1 cup (240ml)
  • 10 minutes

  • 10 minutes

Ingredients

  • 1 tablespoon cornstarch (about 1/4 ounce; 7g)
  • 1 tablespoon (15ml) water
  • 2/3 cup (160ml) pineapple juice
  • 1/3 cup (80ml) rice vinegar
  • 1/3 cup (74g) light brown sugar
  • 3 tablespoons (45ml) ketchup
  • 1 tablespoon (15ml) soy sauce

Directions

  1. 1.

    In a small bowl, whisk together cornstarch and water. Set aside.

  2. 2.

    In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.