Tag Archives: tomato recipes

Clams in Broth

If I want to watch my mother’s face light up when she is visiting, all I need to say is do you want clams for dinner? The answer is always a resounding yes! That would explain all my variations of clam sauce or clams cooked in broth. This is one of my favorite versions of clams, especially when I’m looking for light meal. I just skip the pasta and eat the clams and broth with a spoon and little bread. It makes a great appetizer for six or dinner for four. If you want to use as a meal for Lent – just omit the pancetta. Try it this weekend and watch the faces at your dinner table light up too!
From by the bay wishing you lovely clam memories!
Maryann
blog clams broth
Clams in Broth
Serves 4
Ingredients
4 dozen littleneck clams, scrubbed and cleaned
2 tablespoons olive oil
4 ounces pancetta, cubed
1/2 teaspoons red chili flakes
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1 medium onion, chopped
28 ounce can whole tomatoes, with liquid
8 ounces clam juice
1 tablespoon thyme leaves
Directions

Place a large pot on a medium heat, add olive oil and heat for 1-2 minutes , add pancetta and saute until crisp, then add garlic and onion, saute until soft, about 5 minutes add chili flakes and pepper and saute another minute. Add to the pot the tomatoes with liquid breaking the tomatoes with the back of your spoon, next add the clam juice and thyme. Bring to a boil add the clams and cover. Cook until clams are open, discard any unopened clams. Serve immediately with bread or pasta.

Winning Salsa

 blog salsa

 

Winning Salsa

Serves 6

1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)

1 clove garlic, chopped

1 jalapeno pepper , seeded and chopped

1/2 white onion, coarsely chopped

1 medium cucumber, peeled, seeded and chopped

2 celery stalks, chopped

1 tablespoon tomato paste

2 tablespoons red wine vinegar

2 teaspoons sea salt

1 teaspoon coarse ground pepper


Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

 

Bloody Mary Cocktail Sauce

When I was a little girl, my parents would entertain on New Year’s Eve at our home. The celebration only included my parent best friends along with us kids. We would be giddy with excitement as my mother made the preparations. I remember feeling very grown up at six year old being allowed to stay up past my bedtime, although for sure it was not very late. My mom would make an assortment of appetizers and hands down my favorite was the shrimp cocktail. Now when I entertain on New Year’s Eve, I wouldn’t think of not including shrimp cocktail. Today, my mom needs to follow a low sodium and low sugar diet. After reading the ingredients on prepared cocktail sauce, I decided to create my own. My sauce uses the ingredients for a bloody mary – save the vodka, although on New Year’s Eve I have been known to include a splash of vodka in this sauce as well. It’s a perfect twist on my Bloody Mary and it’s also perfect for my mom’s dietary restrictions. We all love it! This will be the best cocktail sauce you have ever had. 

 
From by the bay wishing you a very Happy New Year and may your 2012 be filled with happy food memories!
 
Maryann
blog shrimp cocktail
Bloody Mary Cocktail Sauce
 
Ingredients
3/4 cup organic low sodium ketchup
3 tablespoons grated horseradish
1/4 teaspoon tabasco sauce
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon worcestershire sauce
1 teaspoon vodka, optional
 
Directions
Mix all ingredients in a bowl and chill until ready to use. Serve with shrimp, crab or lobster.

Naughty and Nice Gazpacho

 

I am a big fan of the music of Chris Isaak. When I’m creating recipes in my kitchen by the bay, I’m often rocking and dancing around the kitchen listening to his music. If you are not familiar with Chris Isaak, do yourself a favor and check it out.  Chris has just released a great new album called “Beyond the Sun”- recorded at the famous Sun Studios in Memphis. It’s filled with music originally recorded by Elvis, Jerry Lee Lewis, Johnny Cash, Roy Orbison and Carl Perkins to name a few. Last year I had the opportunity to meet Chris. I was so worried about what I could possibly speak to him about- and go figure food was a common interest. Chris is a fan of a certain gazpacho soup – one with a little kick in it. This is my version of that recipe. I happen to love to serve shot glasses of cold soups when entertaining and Christmas is no exception. I renamed my soup after Chris – Naughty and Nice Gazpacho and if you have ever seen him perform you’ll know why this is the perfect name!
 
From by the bay wishing you naughty AND nice food memories!
Maryann

blog gazpacho 2

Naughty and Nice Gazpacho

Serves 6

 

Ingredients:

1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)

1 large roasted red pepper , from a jar packed in olive oil

1 clove garlic, chopped

1 jalapeno pepper , seeded and chopped

1/2 white onion, coarsely chopped

1 medium cucumber, peeled, seeded and chopped

2 celery stalks, chopped

1 tablespoon tomato paste

2 tablespoons red wine vinegar

2 teaspoons sea salt

1 teaspoon coarse ground pepper

 

Directions:

Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

Blue No More Gazpacho

Last summer I had the opportunity to meet one of my favorite rock and roll artists. His music is what I play to dance my way through creating and preparing a meal. So of course, upon meeting him, I was tongue tied. With that,  I fell back to comfortable ground – food. Who knew that would be a topic he enjoyed discussing. Our conversation included a little comparison of recipes and his search for the perfect gazpacho recipe. He shared a few hints and with that I created this recipe. My version already has lots of rave reviews. Here’s hoping he will be blue no more looking for that gazpacho. I’ve added another cold soup recipe to get you through the summer, this one is a cold cucumber soup for the coolest guy I know!

From by the bay wishing you cool food memories!
Maryann
blog gazpacho
 

Blue No More Gazpacho

Serves 6

Ingredients

  • 1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)
  • 1 large roasted red pepper , from a jar packed in olive oil
  • 1 clove garlic, chopped
  • 1 jalapeno pepper , seeded and chopped
  • 1/2 white onion, coarsely chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper

Directions

Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

blog salsa

Hint: to make a terrific and easy salsa, use the gazpacho recipe without the roasted red peppers!

blog cuke gaz

Cool Cucumber Gazpacho

Serves 4

Ingredients

  • 1 1/2 cups plain greek yogurt
  • 2 medium size cucumbers, peeled, seeded and chopped
  • 2 stalks celery, chopped
  • 2 scallions, chopped
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh dill
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon coarse ground black pepper

Directions

Place all of the ingredients into a food processor and pulse until pureed. Place soup into a glass mason jar and refrigerate for at least 4 hours before serving.

Weekend Goddess Making Pizza


I think of myself as a weekday warrior and weekend goddess. I spend the work week as a fashion warrior, working hard in a very competitive industry, living in Manhattan in a city of grey and black. The pace is fast.  My weekend’s are a complete shift . I move from the city to the country, living by the bay. The water is majestic and calming. The landscape is filled with color. I move from working at the desk to creating in the kitchen .  I travel to “by the bay” on fridays evenings by train. No matter what time I arrive, I’ll find the time to transition from weekday warrior to weekend goddess. The surest way to get there is getting into my kitchen and whip up a quick dinner after the commute to the house. One of my things to make is pizza. I have tried so many different pizza dough recipes and my favorite is the one from Jamie Oliver . I have adapted the technique to make the dough a little easier to prepare and  as well as the clean up. This version also works well when using your home oven. I, like most home cooks, do not have my own wood burning pizza oven in my backyard. This recipe works perfectly using your oven. You must try this pizza dough and I’m sharing two favorite pizza toppings – but pizza toppings is definitely one of times you can really get creative and experiment. So have fun with this and hope it inspires the weekend goddess in each of you!

From by the bay wishing you the most creative food memories!
Maryann

Basic Pizza Dough – adapted from Jamie Oliver’s recipe in “Jamie’s Italy”
Makes 2  – 17 inch pizzas

3 1/2 cups strong white bread flour or Tipo “00” flour
1 teaspoon fine sea salt
1/4-ounce packets active dried yeast
1 teaspoon fine granulated sugar
2 tablespoons extra virgin olive oil
1 1/4 cups lukewarm water
extra semolina flour , for rolling

In a measuring cup combine water, sugar , oil and yeast. Let sit for about 10 minutes. In the meantime measure the flour and salt and combine in a large mixing bowl. Create a small well in the middle of the flour and add the ingredients from the measuring cup. Use a fork to swirl and combine incorporating as much of the liquid into the flour as you. Turn out the dough on to a clean work surface , with well floured hands start to knead the dough together. Knead until you have a smooth dough – about ten minutes. Place in a bowl tht has been wiped with olive oil and cover with plastic wrap. Let sit for about an hour. Remove plastic wrap and punch the dough down. Divde dough into 2 portions. Roll dough on on to a work surface floured with the semolina and roll out into a  17 inch circle with a rolling pin, continuing to use semolina so the dough does not stick to the work surface of rolling pin. Place onto a 17 inch oiled pizza pan. Use the topping of your choice and bake in a 500 degree F oven for approximately 10 minutes until baked.

The remaining portion of dough can be used immediately or keep in the refrigerator for up to two days. When ready to use remove from refrigerator and bring to room temperature before rolling out. You may also place in a plastic freezer bag and keep in the freezer for up to one month. Defrost on counter before rolling out.

 

Pizza La Luna
Makes 8 slices

1 portion pizza dough

3 cooked chicken sausage broken in small pieces

6 slow slow roasted tomatoes

½ cup crumbled Soft Colombo Gorgonzola

½ cup shaved pecorino

1 tablespoon fresh rosemary leaves

¼ cup caramelized onions

1 tablespoon olive oil plus to prep pan

Directions

Preheat oven to 500 degrees F. Spray pizza pan with olive oil. Roll out pizza dough into a 17” round to fit pizza pan and transfer dough to pan. Layer pizza with sausage, caramelized onions, gorgonzola, pecorino and rosemary. Drizzle very lightly with olive oil. Let rest 20 minutes. Place pizza in oven and

ake pizza on center rack until the crust is crisp and brown on bottom and the cheese is melted on top, about 10 minutes. Cut pizza into 8 slices.

 

Tip: Cut slightly cooled pizza with scissor.

blog pizza broccoli rabe 


Bianco Broccoli Rabe Pizza

Makes 8 slices

 

1 portion pizza dough

1 cup broccoli rabe

1 clove garlic, minced

1/2 cup fresh ricotta cheese

1/4 cup grated parmesan reggiano

1/2 cup grated percorino (using large hole grater)

2 tablespoons olive oil

 

Directions 

Clean broccoli rabe, cutting off stems. Bring to boil large pot of water. Add broccoli rabe and blanche for about 1 minute. Drain and rinse broccoli rabe with cold water and let drain. Pat broccoli rabe dry with paper towels. In a medium saute pan heat 1 tablespoon olive oil, add garlic and saute for one minute, add broccoli rabe and saute for 2-3 minutes until tender. Place to the side and cool. Preheat oven to 500 degrees F. On a clean surface add some flour and roll out the pizza dough until it fits a 17″ pizza pan, presprayed with olive oil. Place dough on pan. Smooth layer of ricotta cheese across the pizza leaving 1/2 inch around the edges without the topping. Next add the broccoli rabe, scatter the parmesan cheese and the the grated percorino. Place in the oven and bake for 10 minutes until the pizza is brown. Slice and serve.

 

Mom’s Red Clam Sauce


My sister Nancy decided this was the weekend for elective surgery on her elbow. I had some time off and could help take care of her. My mom also offered to take care of her little girl. The surgery went well and the recovery was moving along. I thought I would make the most of a weekend shut in by taking the opportunity to cook with Mom one of our favorite comfort food sauces – red clam sauce. This was a sauce which both my mom and grandmother would cook for the family. My mom’s parents were both from Greece. They loved cooking seafood. When they settled in the United States it was in Sheepshead Bay, Brooklyn so that they could be close to the water. My grandfather was a sailor in his youth, he traveled often to the ports of both Italy and Greece and this is where he learnt to cook. This recipe is from the days of his youth on a carrier ship. Once my grandfather settled with his family in Brooklyn he would go down to the docks for clams and bring them home to be prepared. My grandmother would put up a big pot of this red clam sauce for their large family and their frequent visitors. By the time my mom was making the sauce, she opted for going to the fishmonger to buy shucked clams. Thankfully, this is how I’m preparing the sauce this weekend. Mom and I enjoyed out time discussing the recipe and making it. Perhaps even more important was how wonderful it was to be flooded with happy and loving memories that just tasting this sauce brought back to all three of us!

 
From by the bay, wishing you the happiest of food memories!
Maryann
 
blog clam sauce
 
Red Clam Sauce
Serves 6
 
6 tablespoons olive oil
1 large yellow onion, chopped
2 tablespoons tomato paste
1 28 ounce can crushed tomatoes
1 bottle clam juice
2 cups water
3 springs fresh thyme
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon fresh ground black pepper
1 pound shucked and chopped clams
1 dozen littleneck clams, cleaned
1 teaspoon coarse sea salt
 
In a large pot heat 2 tablespoons of olive oil and saute the onion until soft, about 5 minutes. To the onion add tomato paste and mix well. Add the tomatoes, water, clam juice, fresh thyme , dried thyme, oregano and pepper. Bring to a boil , reduce heat and simmer for 30 minutes partially covered. Stir the sauce occasionally as it simmers. After the 30 minutes add the cleaned littleneck clams to the sauce and cook until opened. In the meantime, in a skillet heat 1 tablespoon of olive oil and add the chopped clams cooking a few minutes. Add the cooked clams and juices into the sauce. Simmer a few more minutes , taste and if needed add the sea salt and the remaining 3 tablespoons of olive oil. Serve with cooked linguine, spaghetti or bucatini immediately. 
 
Enjoy!