Real Food…Really Good

Recipes

This was the first “real” recipe I was ever taught.  My family members are intense lovers of garlic.  This is a recipe that my uncle taught my Dad, and my Dad taught me.  Someday, I too will teach my son the secret to this family garlicky tradition.

Clam Linguini

Serves 8

2 lb. dry linguini

2 cup slice garlic (about 2 heads)

1/2 cup minced onion

1/2 cup of olive oil

1 tsp. kosher salt

1/4 tsp. red pepper flakes (add more if you like it very spicy)

8 cans of chopped canned clams, meat and juice separated

  1. Place garlic, onions, olive oil and salt in a large sauté pan.
  2. Sauté until the onions and garlic begin to become translucent, about 8 minutes.
  3. Start boiling salted water for the pasta (1 gallon water: 3 TB kosher salt).
  4. Add the 4 cans of clam juice and red pepper flakes to the onions and garlic.
  5. Reduce liquid by ½ very slowly, about 15-18 minutes.
  6. Half way through the liquid reduction period, drop dry pasta into the boiling water for 8-9 minutes until the linguini is el dente.
  7. When the reduction is complete, add chopped clams to the liquid for about 1 minute.
  8. Toss in hot pasta. Enjoy

At the end of a wonderful meal, dessert is always welcomed!  My son loves making this trifle with me.  His favorite part is sprinkling the powdered sugar on top!  It is a quick and easy dessert allowing more time around the table.

Peach Trifle

Serves 8

1 – 1 lb loaf of pound cake or cream cake

1 pint of heavy cream

¼ cup + 1 TB of sugar

1 TB vanilla extract

4 large peaches, peeled and sliced

1 cup fresh raspberries for garnish

A sprinkle of powdered sugar, also for garnish

  1. Slice cake into 1 inch slices.  Separate into 2 equal piles and reserve.
  2. Whip heavy cream together with ¼ cup of sugar and vanilla extract until medium stiff peaks, reserve.
  3. Mix peeled and slice peaches with 1 TB of sugar, reserve.
  4. Layer the bottom of a tall glass bowl with 1/3 of the whipped cream.
  5. Layer the whipped cream with 1/3 of the peaches.
  6. Top the peaches with ½ of the cake slices.
  7. Repeat steps 4-6.
  8. Top with remaining whipped cream and peaches.
  9. Garnish with raspberries and a dusting of powdered sugar.


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