In August, I had the opportunity of baking and shooting a few of Silvana Nardone’s gluten-free desserts featured on Food and Wine. For those of you who don’t know Silvana, she is the cookbook author of Cooking for Isaiah, where she shares tips and stories to cooking delicious gluten-free and dairy-free recipes. One of my favorites from the shoot was this Almond-Streusel Tea Cake. It’s soft, almond-rich crumb is perfect alongside cups of green tea in the afternoon. You can find the recipe here.
For part II, clams.
I just received a copy of F&W’s Best New Chefs All-Star Cookbook! It’s a fabulous new release honoring 25 of the world’s most exceptional chefs and some of their amazing recipes! So I wanted to share a quick one with you. I chose this clam recipe from Southern Chef Linton Hopkins, awarded Best New Chef in 2009. The recipe is a standout—clams that open up into bourbon, bacon, and jalepeño.. They were nuts! So good.
Be sure to check out this new book from Food and Wine! It’s a stunner. I plan to be back here soon with a cookie recipe or two for the holidays. Yum. Thanks for visiting!
PAN ROASTED CLAMS WITH BACON,BOURBON, AND JALEPEÑO // Serves 4 adapted from Linton Hopkins
One 3-ounce slab smoked bacon, cut into 1/2-inch dice (1/2 cup)
1/4 cup very finely chopped shallots
2 tablespoons very finely chopped garlic
24 littleneck clams, scrubbed and soaked in cold water for 15 minutes
1/4 cup bourbon
1/4 cup bottled clam broth
1/4 cup heavy cream
2 jalapeños, thinly sliced into rounds
1 tablespoon very finely chopped flat-leaf parsley
2 tablespoons unsalted butter
Crusty bread, for serving
In a large, deep skillet, cook the bacon over moderately low heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 10 minutes. With a slotted spoon, transfer the bacon to a plate.Add the chopped shallots and garlic to the skillet and cook, stirring occasionally, until they are softened, about 3 minutes. Add the drained clams and bourbon to the skillet and simmer over moderately low heat until the bourbon is almost evaporated. Add the clam broth, cover and cook until the clams open, 5 to 7 minutes. Discard any unopened clams.
Transfer the clams to shallow bowls. Add the cream, jalapeños, parsley and the bacon to the skillet and simmer until the cream is slightly thickened, about 2 minutes. Swirl in the butter. Pour the cream sauce over the clams and serve with crusty bread.