Day 6 Pantry Challenge #threeriverschallenge

#threeriverschallenge
Blueberry Clafoutis Recipe
https://www.southernliving.com/recipes/blueberry-clafoutis

Linguine with White Wine Clam Sauce
-2 pounds linguine
-10 tablespoon olive oil
– 1/2 cup red onion, minced (can use shallot)
-12 cloves garlic minced
-1 teaspoon red pepper flakes
-salt/pepper to taste
-1 cup white wine
-51 oz can chopped clams, reserve clam juice
-4 tablespoon butter
-handful chopped Italian parsley
-Parmesan Cheese optional
Start heating up a big pot of boiling water for the pasta. In a large pan add olive oil, red onion, garlic, red pepper flakes and salt/pepper to taste; heat on med/low setting. Cook for a few minutes to soften onion but be careful to not burn garlic. Add wine and reduce by half. In a separate sauce pan, reduce clam juice by half (about two cups). Then add clam juice to wine mixture and continue to reduce. Drop pasta into boiling water, cook until al dente and strain. Add butter to pan and continually stir. Taste sauce for seasoning. Add clams and heat through. Add parsley and stir. Pour clam sauce over pasta; stir until blended; place top on pot and let rest for five minutes. Serve and enjoy.

Welcome back to day six of the pantry challenge we have family coming for dinner tonight and I want to make something different so when they get here I can serve them coffee or tea so I’m making this blueberry claf Fu from France I have a 9in iron skillet I

Buttered it and I put about 2 cups of frozen blueberries in the bottom of it I have the oven set at 375 it’s preheating to the Bowl I’m adding a half a cup of sugar 1 half a cup of flour and a four of a teaspoon of [Applause]

Salt mixing it together to this we’re going to add a cup of heavy cream three eggs a tablespoon of vanilla extract we’re also going to add 2 tblspoon of melted butter just let your batter sit for 5 minutes the batter has rested for 5 minutes and you can see that it’s kind

Of gotten bubbly just pour it on top of the blueberries you might think that this is looking like a Dutch baby um but a Dutch baby is more pancake like and a cafu te hope I said that right is uh more fla likee so into the

Oven for 25 to 30 minutes you just want to cook it until the center is set because if you cook it too long it’ll get kind of rubbery so just give it a a peek at 25 minute Mark I ended up baking it for the full 30 minutes now I just

Want this to sit for a good 10 minutes before I serve it up but isn’t that beautiful let’s give it a taste that is so delicious you can see the texture it’s more custardy like what I’m really liking is the texture on the bottom in contrast to the creaminess of

The inside it’s actually quite lovely I’m making a little quick breakfast scramble I have some butter and a scallion salt and pepper of course I’m going in with some eggs cuz I have a ton of eggs right now all right I’m turning off the heat let’s get this plated up almost there

By the time I get my plate the residual heat will have cooked those eggs we’re serving a couple slices of bacon with the egg scramble and some of those delicious grapefruits I can’t wait till our family gets here every time we go to Boston we end up on Salem Street to a

Little local joint called dins they have the best Italian food ever it’s on the North End just around the corner from Mike’s pastries it’s just simple Italian food cooked well they have the best Linguini with white wine clam sauce oh my goodness that’s what we’re having for dinner a nod to

Dins this is our favorite Italian little hole inth wall Neighborhood Restaurant dos it’s right on Salem Street the best Italian food in box for dinner tonight we’re making Linguini with a white wine clam sauce I’m doubling the recipe so I’m going to use 2 lb of lini I have about a half a

Cup of a finely chopped Red Onion you could use shallot I have 12 cloves of garlic a teaspoon of red pepper flakes salt and pepper to taste I’m going to use 10 tbspoon of a good olive oil 4 tbspoon of butter and if you like parmesan with your Seafood you could add

A little parmesan at the end if not leave it out and then I have one of these big 51 Oz cans of chopped clams I got this at Walmart I’ll show you what the contents look like it yields about four cups of the clam juice and about 3

Cups of the chopped clams I’m going to put the clam juice in a saucepan and reduce it by half to concentrate the flavors I’m going to go out to the greenhouse and get a big handful of flat leaf Italian parsley and chop that up in

Addition you will need a cup of a white wine if you don’t cook with wine maybe you could use a cup of chicken stock with maybe a tablespoon or two of uh lemon juice that might be a great substitute but it is a wine sauce

So I’m just using this uh salvon Blanc I also have a big pot of salted water heating up for the pasta but in the meantime I have a fry pan that I added the 10 tablespoon of olive oil I’m adding the red onion or if you had

Shallot you could use that the garlic and the red pepper flakes I have this on a medium low heat I just want to start cooking this but I don’t want to cook it on a really high heat cuz I don’t want the garlic to burn seasoned with salt and

Pepper just a taste the onions and the garlic are soft but not burnt I’m going to add one cup of white wine and let that Reduce by half the wine has reduced by half and all the alcohol has cooked off all right now I’m going to add the

Reduced clam stock this is about 2 cups worth I’m going to go ahead and simmer this for probably 5 to 10 minutes and let it reduce just a little bit farther the sauce has reduced nicely smells so amazing you guys now I’m I’m going to add the butter continually

Stir the sauce this is going to give it a lot of body and make it kind of shiny see how beautiful that sauce is now just gorgeous I’m going to give it a taste oh my goodness so wonderful I’m going to slip in the clams and heat

Those through I just added big handful of chopped parsley this is looking so good I’m going to drain the Linguini and get the sauce poured onto the Linguini put the top on and just let it sit for about 5 minutes and all of the sauce is going to be absorbed by the

Linguini it’s going to be delicious I’m going to harvest some lettuce from our Arrow Garden I have like four different varieties in here we’re just going to make a nice little salad to go with the lini here’s our little salad I made um just a red wine vinegar and olive oil simple vinegarette Dressing Now you can break tradition normally you don’t want to serve parmesan cheese with seafood but I like it so I’m going to put some on mine here’s what my plate looks like Linguini with the white wine clam s sauce and we’re serving it with a garlic

Bread and a nice salad this is delicious if you ever get to Boston take this accent translator with you SAA is dinner py is a liquor store water is water bubbla is a water fountain Bubba is a barber laugh laugh pop Park Wicked smart intelligent there’s a

Dunkin Donut on every corner just about but no one from Boston says Dunkin Donut they just say hey let’s go to dunks so I hope that helps you if you ever get to Boston and if you do go to dins