Seafood Pasta, Temari Sweater & Kitchen Sink Cookies
Getting back into the swing of things here at home. The folder, ‘home food photos to write about,’ has grown out of control since I last posted; which of course is prodding me along to write something “NOW, ASAP, and my favorite, Pronto!” –I’ll likely spread out those food projects between a few posts.
Living in a big city near the Pacific has its advantages; especially when it comes to sourcing seafood. Whether it be from the local Farmers Market or even off the dock–you have your pick. There’s even now a SeaSA (!) I’ve been bouncing around the idea of subscribing to. But, for that particular night, stopping into our little local organic grocery store, Canyon Market, and seeing the most *amazing* looking clams was enough incentive to just bring them home. So, with seafood in hand and a memory in mind of a recent visit to the newest Italian restaurant in our neighborhood (ordered seafood pasta there), it wasn’t too far of a jump to feel inspired to make some sort of Seafood Pasta in white wine sauce here at home. The Market also had some super fun fresh pasta, Boccolotti(?) that I couldn’t ignore. It looks like a larger version of spaghetti but instead of being completely solid, the center is hollowed out as if the pasta was shaped by rolling a US#1 sized knitting needle inside of it.
On Tuesday I made my kitchen sink chocolate chip cookies. Fayvor and his crew at work have been working super hard integrating Scala into their system. And from the sound of it, it’s working out, so cookies from an Emi-cheering-from-the-home-front was in order. This recipe is my absolute *favorite* cookie recipe. It can accommodate just about any dry add-in you’d like. You can go from an oatmeal cookie to a chocolate chip one (or heck, even a cranberry waffle cone chunk cookie) in no time. For this particular batch I used all the different kinds of ‘chocolate’ from the house plus all the nuts too and ended up with Oatmeal, Milk, Dark, Semi Chocolate Chip, Candy Bar & Walnut, Pecan, Hazelnut Cookies. (It may be easier just to call them Kitchen Sink Cookies depending on how craaazy you get with the ingredients)
In Knitting-land that ‘Temari’ sweater for nephew, K., is in full swing. I had to rip stitches twice from misunderstanding the cabling. It seems to be ok now and I hope to complete it by Monday. Tomorrow is also the first day of Stitches West. The LARGEST knitting expo (classes, shopping, lots of knitting whizzes(sp?) on site) of sorts that only happens once a year. I’ve never been so am super excited/intimidated/looking forward to going.
Shrimp & Clam Boccolotti in White Wine Sauce (serves 2)
- Boccolotti Pasta
- 6 Clams (cleaned)
- 6 Shrimp (Shell off, tail on)
- 6 Mussels (cleaned)
- Dry White Wine
- Parsley (minced)
- Yellow Onion or Leek 1/4c. worth thinly sliced (optional)
- Garlic (I used Green Garlic) Minced
- Unsalted Butter, to taste or maybe even cream
- Salt/Pepper, to taste
- Shaved Parmesan
- Pour yourself a really full glass of wine (you’re going to use 1/2 for the pasta) And the other bit is for you–get ready because this all comes together in less than 15 minutes.
- Have your ingredients ready: wash what needs to be washed, chop the vegetables etc.
- Have a pot of water, salted and coming to a boil covered until ready to use
- In your High walled Skillet or sauce pan melt 1-2tbs of butter and saute your onion/leek(optional)
- Add in your garlic saute around until fragrant (careful not to burn)
- Add in your seafood and some of that wine
- Cover and steam removing the shellfish one by one as they open (as not to over cook them)
- While that’s going–Get your pasta in and cook according to directions.. something like ~4 minutes
- Your shrimp will likely need more time and that wine needs to evaporate some (not all, some) so take your lid off the pan. You’ll know those guys are done when they are pink on all sides.
- Your shellfish and shrimp should be keeping eachother warm in their metal bowl.
- Around the time your shrimp are done (and they’ve been taken out of the pan) you can decide if you’d like to add in more butter or cream to the sauce. Add a little of either the pan and let that cook for a few minutes.
- Season the sauce the way you’d like it to be.
- Toss the sauce, Strained pasta (reserve a little water in case), and the minced parsley together
- Adjust the thickness of the sauce if needed with the reserved pasta water and seasoning
- Plate the pasta, Add the Seafood of course, and more parsley & parmesan if you’d like,
Kitchen Sink Chocolate Chip Cookies (Makes 4 1/2 sheetpans worth.. maybe 24-30 big cookies)
350 degree oven
- 1/2 cup of rolled oats (Bob’s is great)
- 2 1/4 cups All Purpose
- 1&1/2 tsp Baking Soda (make sure it’s fresh)
- 1 tsp of salt
- 1/4 tsp of cinnamon
- 1 cup of Unsalted butter, room temp
- 3/4 cup of each brown and granulated sugar
- 1&1/2 tsp vanilla
- 1/2 tsp of lemon juice
- 2 eggs
- 3 cups (your chocolate) *I love the scharfenberger baking chunks
- 3 cups (your nut) *hazelnuts and walnuts are super yummy
- Run your oats through the food processor until it’s not totally fine, coarsely so I’d say
- With a Whisk in a bowl mix –the oats, flour, BS, Salt & Cinnamon
- In the Standing Mixer Bowl Cream the butter and the sugars
- Cream in the vanilla & Lemon Juice
- Add in the eggs one at a time (you know when to add the next one once most of the egg has been incorporated.
- Add in your dry in batches like the eggs. (I usually do 2-3 passes)
- hand mix in your kitchen sink (chocolate, nuts, candy bar what have you)
- Make 1-2 inch sized balls and space w/ at least 2 inches between the cookies
- Bake until done anywhere between 16-22 minutes (time will vary depending on your cookie size, what your sink is etc) Don’t forget to rotate your pans halfway through if your oven bakes unevenly like mine.