A Stack of Dishes

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Smokey Cockles with Spaghetti

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There are sounds of the summer that I really love, like the tinkling of ice in a cocktail glass, or the plinky tune of the ice cream truck through the screened window- and the money sound of cockle shells in a bowl.
It was the sound of this dish that had me standing eagerly at the fishmongers counter. Crazy eh? but why not? I love making this dish. It takes no time at all and the result is so satisfying. For those that are carb phobic I use Barilla’s Plus pasta. It’s a dried pasta with extra protein. I highly recommend it. The tooth on the pasta is closer to typical pasta and not the mealy bite of whole wheat varieties. If you don’t have it in your local market you can order it here. For those who need to keep their glycemic index low this is a way to have your pasta and maintain your balance.
But I digress…smokey bacon widens the depth of these flavors. Into the base broth, along with a hearty splash of Sauvignon Blanc, I slipped in two bay leaves from the plant my Mother gave me earlier this season. She has a bay plant that resembles Jack’s beanstalk in her living room. I was in such awe of it that Mom got me one of my own. My baby is working it’s way up, already gaining about 3 inches since I set it into my “garden window” and is now about 8″ tall. Fresh bay leaves are a real treat. Go get a bay plant for yourself and get one for a friend, you’ll both be all smiles.

I have the immense pleasure of a sweeping view of the Hudson River facing the setting sun. With the setting sun mellowing the colors of the day I sit in my window watching boats ease their way up and down the river. It may not be the dock on the bay that I really crave, but for city life I feel blessed to live in. More of the Sauvignon Blanc, famous for its vegetal and sprightly flavor, accompanied my meal. Nothing beats this combination- and with it came another wonderful summer sound- the slurp of sucking the cockles from their beautiful shells and the clink of the discarded shells falling into the bowl.

Smokey Cockles with Spaghetti
serves two
 
1.5# fresh cockles, scrubbed clean- discarding any that remain open
4 strips of smoked bacon
2 cloves crushed garlic
.5 c dry white wine
2 bay leaves
{optional pinch of red pepper}
 
2oz dried pasta- cooked al dente and tossed with 1T olive oil
 
 
In a large pot over medium heat gently sautee bacon, rendering the fat. 
 
Add in garlic and bay leaves and sautee until garlic have given up it’s fragrance.
 
Carefully add in the wine and gently simmer to meld the flavors and draw out the bay.
 
Toss in the scrubbed cockles and cover the pot with a lid.
 
Let the cockles steam for about 5 mins. They are done when the shells are completely open.
 
Do not add salt until after you’ve tasted the broth. The cockles give up their briny juice and usually that is more than enough salt.
 
Divide the pasta between two bowls and then the cockles, strain the broth to remove and grit and then pour over the two bowls.
 
 
Enjoy!
 
 
 
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Thank you for coming by and reading my recipes.
I would love to hear how you are sharing with your friends, or any other stories you want to share with me.
If you have any questions or just want to say Hi, just drop me a note. I look forward to it.
 
astackofdishes@gmail.com
 

Open Tuna Sandwich with Anchovy Dressing

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Because it’s Summer, because we need easy meals, because the basic ingredients are just so gorgeous on their own that they don’t need a lot of muss and fuss to make a satisfying meal. That’s why I am presenting this sandwich.
Back in the days when I was working full time in the kitchen and the kids were little I always kept stacks of tinned tuna in the cupboard for last minute tuna salad sandwiches. Trust me, they were a lifesaver and staved off many a lightheaded energy drop.
But now I’m not juggling so many plates ( only A Stack of Dishes- Ha!) and I can sit down in at my table in my sunny window and enjoy my lunch. I am truly enjoying the spoils of my free time. I have to say, a compilation of ingredients taste far better than a “throw together” somehow.
Though this is meal can be beautifully made with tuna right off the grill, a good quality canned tuna in oil is wonderful. Just go for the best you can find- spend a few shekels extra- you deserve it.
The anchovies in the dressing are not overwhelming- so fear not! please don’t shy away from giving this a try if that’s your reason. The fine fish breaks down into the dressing and you hardly know it’s there, except for it’s exquisite and delicate flavor.

In order to conserve space in my tiny (read: teeny tiny) kitchen, I have done away with my trusty toaster oven. It’s amazing to me that I can live without it when I used to turn that baby on at least twice a day. In addition to the feeling from the satisfying lack of burning unnecessary electricity, my toast and toasted things consumption has not suffered one bit.

I mostly rely on my stove top grill and toast my bread right on top. I even am known to toast bread directly over the flame with a set of long tongs, which is what I did here. Got me a nice char going there in seconds flat. Tasty too.

The best part of the simple sandwich is the vinegary, fish laced dressing that soaked into the bread. It complimented the tuna rather than competed with it, and it had enough oomph to add brightness to the tomatoes too.

The days are at their longest now. I hope you get to take some time to enjoy the sunlight and the hum and of world as it filters in through screened windows. Enjoy!

Open faced Tuna Sandwich with Anchovy Dressing
serves one hungry person
 
 
1 can high quality chunk tuna in oil
generous handful of cherry tomatoes
several leaves of fresh basil, torn
1 large slice of sourdough bread, toasted
 
3 anchovies
.33c red wine vinegar
.25 c fruity olive oil
S&P
 
Do I really need to tell you what to do here? Toast the bread, dice the tomatoes, tear the basil.
 
In a separate bowl whisk together the dressing ingredients, taking care to break up the anchovies.
 
Pile all the goodies onto the toast and drizzle generously with the dressing.
 
Now find a comfortable spot- like on your porch where you never sit, or in a sunny window, or at the table with a cloth napkin. Just a sweet calm place to relax and enjoy the simplest and best things in the world.
 
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Thank you for coming by and reading my recipes.
I would love to hear how you are sharing with your friends, or any other stories you want to share with me.
If you have any questions or just want to say Hi, Please send me a note, and I look forward to replying.
 
astackofdishes@gmail.com

Lasagna, as Individual as Mom is….

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Early May is a busy time for celebration in my family. It’s my Mother’s birthday, my eldest baby’s birthday (now 25!!) and, of course, Mother’s Day. These events come in rapid succession and sometimes overlap.
We are a family of eaters and celebration, and getting together is always delicious. Whomever is at the helm of the stove for the day gets full reign over what is to be served- though additions of sweets and treats are always welcome. There is no competition, just a welcoming platform of besting ourselves for everyone else’s enjoyment. You never know what’s going to appear on the tables and counter- but it’s all so wonderful.
My take was to do something classic, but slightly different, and also a little lighter. I love lasagna with it’s gooey drippiness, but this version is so lovely and simple, that you can taste the nuances before they get drowned in melty cheese. The best part is they don’t weigh you down, so there is plenty of room for dessert!
Individual Lasagne with Fresh roasted tomato
 serves 4
2 14oz boxes of crushed tomatoes
1 container of tomatoes on the vine
2 cloves of garlic, smashed and minced
2T olive oil
S & P and a pinch of sugar
20 oz container of Fresh Ricotta, or freshly made
1.5 oz freshly grated parmesan
2 healthy pinches of fresh oregano leaves, whole and slightly bruised
12 oz fresh pasta sheets or freshly made
S&P
Olive Oil for pan
Preheat oven to 375˚
In a saucepan combine the crushed tomatoes, garlic, olive oil and seasoning. Cook over a low heat to reduce slightly and meld the flavors. Set aside.
In a bowl combine the ricotta, parmesan, oregano and S&P and stir to combine.
Cut the sheets of noodle into 16- 4″ squares, as evenly as possible.
Bring a large pot of salted water to boil. Cook the squares a few at at time to al dente. Drain and rinse in a bowl of cool water, then set aside until all are done.
In a shallow roasting pan add a T or two of olive oil onto bottom of pan and a spoonful or two of sauce. Lay a set of squares on the bottom. Spoon some of the ricotta mixture onto each and continue to layer for 4 layers.
Top the individual lasagnas with the sauce and place washed tomatoes on the vine on top.
Set into the oven and bake for 35-40 mins. The tomatoes will deflate and the edges of the pasta will brown just a touch.