Archive for June, 2019

June 12, 2019

Garlicky Clam Pasta

Super fast dinner. 20 min total time. Husband made pasta ahead of time while I took the kids to the park. By the time everyone’s hands were washed, milk poured, and table set, dinner was ready. And mamma was tipsy. Win.

And to think, this dish only happened because my toddler figured out how to add items to my FreshDirect cart. (Online grocery delivery service in NYC)

I’m gonna let him pick our meals more from now on.

Photo above shows clams note quite done! You want them nice and open. Cover again and continue to steam for another 2-3minutes. Total cook time should be about 5-7 minutes.


  • 2-3lb or 25 fresh littleneck clams
  • Package of Beech/Buna shimeji mushrooms
  • 2 large shallots, minced
  • 3-4 cloves garlic, minced
  • Fresh parsley
  • 1 cup dry white wine
  • 1/4 cup chicken stock
  • 1 lemon
  • 2-3tbs butter
  • Parmesan
  • 1/2+ package of spaghetti/linguini


  1. At least an hour or so before cooking (or morning or), place clams in heavily salted water and set in fridge. Clams will spit out sand over time. Before cooking, give them a good scrub down and rinse off sand. Drain and set aside.
  2. Boil water in large pot. Cook pasta as per package instructions. Drain and set aside once done. While cooking pasta, make clams in separate Dutch oven. (Can be done ahead. Toss in olive oil so it doesn’t stick.)
  3. Heat Dutch oven on medium high. Once hot, melt butter then sauté onions 2-3min until soft. Salt generously.
  4. Add garlic, continue to sauté until fragrant but don’t burn it. 1-2min.
  5. Add mushrooms, another pat of butter, parsley and any other herbs you want (chives? Tarragon?). Sauté until mushrooms are just soft. 2-3min.
  6. Add 1cup white wine. Let it cook off and bubble for 3 minutes or so. Add a dash (about 1/4-1/3 cup of chicken stock) and bring to a rolling boil.
  7. Gently dump in cleaned clams. COVER and steam on medium heat for 5min, stir once at half way point. Clams are done when they’re wide open. Discard unopened clams. Squeeze some lemon over the clams and mix.
  1. Remove clams and set aside. Let liquid continue to boil and reduce in volume. Add more butter if you want it extra rich. Turn off heat.
  2. Dump in cooked pasta and mix thoroughly.
  3. Plate. Top with clams, extra chopped parsley, and a generous grating of cheese.

June 9, 2019

Strawberry Cake

Dense, moist, cornmeal cake packed with summery strawberry flavor. Recipe from Bon Appetite! Mine did not come out nearly as pretty as I’d like, but the baby was stirring from her nap so I rushed the berry arrangement…


  • Use finer cornmeal to avoid grittiness.

  • Use fresh strawberries for neater slices, or cut while still slightly frozen. Soggy defrosted strawberries are difficult to cut…Also, fresh berries shrink so pack them more tightly when arranging the rows.


  • 8oz strawberries
  • 1 cup sugar + 2 tbs extra, set apart
  • Kosher salt
  • 3/4 cup olive oil
  • 1 ½ cup AP flour
  • ½ cup cornmeal, fine grind
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup plus 2 Tbsp. sour cream
  • Finely grated zest of 2 lemons
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • ½ cup strawberry jam (preferably Bonne Maman)


  1. Preheat oven to 350F. Rub down pan with olive oil and sprinkle with sugar. Shake out excess
  2. Slice strawberries thin. Mix with a generous sprinkle of sugar and a pinch of salt. Set aside
  3. In a large bowl, mix flour, cornmeal, 1 cup of sugar, 1 tsp salt, baking powder, baking soda. Mix.
  4. In separate bowl, whisk together eggs, yolks, sour cream, vanilla, zest, lemon juice until creamy and well combined.
  5. Gently mix in dry ingredients.
  6. With spatula, gently fold in olive oil until well combined and homogeneous.
  7. Pour batter into pan.
  8. Scoop in dollops of jam on surface and swirl in with butter knife. Don’t mix into batter. Gentle swirls.
  9. Lay strawberry slices on top of the batter in even rows, edges touching.
  10. Sprinkle over with sugar.
  11. Bake 30-40 min or until golden and toothpick comes out clean from the center.
  12. Cool before serving. Can sit out for 4 days covered.
  • June 6, 2019

    Broccoli and Ham Quiche

    To blind bake or not to blind bake pie crusts?? I have no idea. Blind baking is when you pre bake your crust before filing it. Quiche is rather liquidy. When in doubt, doesn’t hurt to blind bake. But as I had a three year old climbing on me and eating all my ham, I was in hurry and went ahead and filled my store bought crust without a blind bake. Tastes fine to me. If you like a firmer, more crumbly crust, go ahead with the extra step.

    After the quiche cools, the center will deflate a bit. Definitely one of those things that tastes better the next day, I think. Reheat in toaster oven.


    • Refrigerated pie crust
    • 4 large eggs
    • 1 cup milk
    • 1.5 cups broccoli florets chopped small
    • 3/4 cup chopped ham
    • 1/2 small onion chopped
    • 1 cup+ shredded Swiss cheese
    • Parsley
    • Salt
    • Pepper


    1. Preheat oven 375F
    2. Sauté onions until browned. Add broccoli and sauté 5-8 min or until broccoli is just fork tender. Salt to taste. Set aside in fridge to cool.
    3. Optional: Bake pie crust ~8 min or until bottom just browns a bit.
    4. Beat eggs with 1/4 tsp kosher salt. Mix in shredded cheese, ham, and onion/broccoli mixture.
    5. Pour mixture into pie crust.
    6. Bake 30min.
    7. Cover edges of crust with strips of aluminum foil.
    8. Return to oven and bake additional 10-15min or until center is set. Edges should be browned, center can be slightly wobbly.
    9. Remove and cool before cutting.