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ugust
19
Eat these now: Shishito Peppers

grilled shishito peppers


 

This mild pepper from Japan has become quite the culinary rage over the last handful of years.  I first had them as a snack in a benefit cooking master class for Slow Food NYC, and have been growing them in my garden ever since.

Shishito peppers are slender, bright green, and about the length of your index finger.  They are super flavorful yet mild, with about one in a dozen delivering a memorable amount of heat.  Consider it a party game.

I love serving a huge platter of grilled shishitos with cold cocktails at the start of a big summer dinner party.  Quick, easy, impressive, slightly unusual and pretty much universally adored--there should be no hesitation in adding these to the menu.  Padron peppers can be prepared and served the same way, but will be hotter in flavor overall.

We are in high shishito season right now, so keep an eye out at the market, and definitely grow your own next summer.




Grilled Shishito Peppers

Fresh Shishito Peppers
Olive Oil
Kosher Salt
Lemon

Grilled shishitos always fly off the platter when I serve them.  Plan for at least 3-4 per person, if not many more.  

Wash the peppers and dry thoroughly.

In a large bowl, toss peppers with a generous pour of olive oil, until evenly coated.

Grill on high medium-heat until evenly blistered and slightly charred.

Remove peppers from grill and transfer directly to a serving platter.  Sprinkle with kosher or other coarse salt, and a very liberal squeeze of fresh lemon juice.  Serve immediately with additional lemon wedges.


grilled shishito pepper tapas



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ovember
16
Four Fantastic Thanksgiving Hors d’Oeuvres


I have a really lovely huge piece in the current issue of the beautiful Green Door Magazine.  It is on hors d'oeuvres for Thanksgiving and fall gatherings--including southeast asian pickled shrimp, turnip soup, mini endive salads, and stuffed fresh figs.

Issues can be purchased online, in either print or digital, and some of my food piece can be found here.

It even has Vincent D'Onofrio on the cover.

Happy cooking.


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ovember
10
Little Neck Clams with White Wine Cream Sauce


Here is an elegant meal or appetizer, that takes not more than minutes to whip up.  Warm, rich and creamy, it is a great recipe to keep in mind for winter holidays.  Serve it with crusty bread for soaking up the outrageously good sauce left behind, or serve the whole thing over pasta for a more substantial dish.




Little Neck Clams with White Wine Cream Sauce
by Catie Schwalb

Makes four appetizers, or two main courses, or four main courses if served on pasta.

3 dozen little neck clams, cleaned (see information on how to clean clams here)
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 shallots, minced
½ cup dry white wine
½ cup heavy cream, reduced slightly
¼ cup fresh parsley, chopped
1 tablespoon lemon zest
-no salt- (the clams should be plenty salty)

Heat butter and oil together in large, lidded, heavy bottomed pot.  Add garlic and shallots and saute until fragrant over medium-high heat.  Gently add clams and white wine, and cover.  Allow the clams to cook in the wine mixture, in the covered pot, until opened, about five minutes.

When all, or the majority, of the clams have opened, carefully remove them from the pot with a slotted spoon and cover them to keep warm.  Discard any clams that have remained closed.

Add the reduced cream to the wine clam broth in the pot, and continue to reduce a bit for a couple of minutes, over medium-low heat, if the sauce feels to thin.  Return the clams to the pot and gently mix to evenly cover with the sauce.  Sprinkle with fresh parsley and lemon zest.

Serve immediately, either with bread or add cooked pasta to the pot and portion out dishes.



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ovember
08
Technique Tuesday: How to Clean Clams


Not just for summer fetes on the beach, clams and other bivalves are a spectacular, and traditional, addition to the holiday table, and perhaps even more importantly, the holiday cocktail hour.

A few critical steps can help insure a grit-free mouthful, and will dramatically reduce your chances of getting that one bad clam.

Buying

Buying the freshest seafood you can get is always the most important place to start, and the best way to help with this is to get to know the people at the seafood counter.

If picking them out yourself, look for clams that are not chipped, cracked, or have a damaged shell in anyway.  If buying them already bundled, discard any that are broken.  Always buy a few more than you need in case of broken shells or clams that don’t open.

Storing

Store clams in a bowl in the refrigerator covered with a damp cloth.  They can keep for a day or two, but the sooner you use them the better for all.

Cleaning

The day you want to cook them again go through all of the clams and discard any that have a damaged shell.  (when in doubt…throw it out.).  Scrub the outside of each shell thoroughly to remove any dirt.

As you are going through, one by one, if you find a clam that is open, gently tap it on the counter.  If it doesn’t close within a minute or two, it is dead and should be thrown out.  This is a critical step, as it will look like all the others that have also opened, after they all cook, and yet could potentially make you sick.  Any that are dead at the start need to go.

Place all of the scrubbed clams in a large bowl, or the sink, and cover with cold water by an inch or two.  Allow the clams to sit for twenty minutes in the water.  The clams will spit out any grit they have inside their shell.  Don’t leave them in the water for much longer than twenty minutes, or they will die.

Remove the clams gently, by hand, from the bowl, leaving the dirt and sand behind at the bottom.  Pouring them into a colander or scooping them out abruptly could stir up the grit and get it back in the shells.

Cook as desired (more on this later this week.).  And discard any clams that have not opened during the cooking process.



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uly
19
Garlic Scape and Herb Pancake


 

Move over scallions.  I may have to cheat on you.

My love affair with dim sum scallion pancakes is no secret.  There are few times I can think of when they don't appeal to me.  (or make me start to go all Pavlovian as I even type the words.)  Though green and doing very well, the scallions planted in my garden are still about the size of glorified dental floss and won't be serving up any exotic savories for a few weeks.

However, we do have garlic scapes!  And herbs!  Lots of both!

Scallions?  Who needs scallions?

While not exactly a necessity, (more of an insatiable craving), mother invention shone down and offered up this bright, summery, mildly garlicky, herby, southeast Asian-inspired perfection on a greasy paper towel.  There is a tremendous (and tremendously cheap) hole-in-the-wall dumpling shop in NYC's Chinatown, to which I make frequent pilgrimages.  Alongside their dumplings, they have a monstrous cast iron pan in which they make a very similar sesame pancake.  You can get a pizza-slice-sized wedge "stuffed with veggies" for $1.25, which is split laterally and crammed with shredded carrot and chopped cilantro leaves and stems.  There was definitely some inspiration from there in this as well.

Give these a try, using all that summer is offering up right now.  Shredded zucchini, carrot or beet, torn squash blossoms, thyme, sage, thinly sliced chard could all be welcome additions.  Fried dough + farm fresh herbs and produce = What could possibly be bad?

(more…)


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{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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