• Original Creations

    Fettuccine with Clams & Scallops

    August 5, 2018 /

    Heavy pasta sauces have never been my style personally; For that reason, I am always looking for ways to create new dishes that are on the lighter side and can be made in a relatively short period of time. Fettuccine with Clams & Scallops is not only delicious, but is also surprisingly easy to throw together in a pinch.

    The secret ingredient that really brings this dish together is Anchovy Paste, which provides a subtle, but necessary depth of flavor your guests can’t quite put their finger on. Other than that and fresh seafood, the handful of remaining ingredients are ones you probably already have in the house, and who doesn’t love that? 

    Fettuccine with Clams & Scallops
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    Ingredients
    1. 3 TBSP Butter
    2. 1/4 Cup Olive Oil
    3. 7 Cloves of Garlic (smashed and sliced)
    4. 1 Shallot (small diced)
    5. 20 Cherry Tomatoes (Red & Yellow)
    6. 1 DZN Clams
    7. 6-8 Scallops
    8. 1.5 TSP Anchovy Paste
    9. 2/3 Cup White Wine (Chardonnay)
    10. 2 Cups Chicken Stock
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    13. 1 LB Fettuccine
    Instructions
    1. Salt a large pot and boil water. Add Fettuccine and cook for 2 minutes less than package instructions- the pasta will finish cooking in the sauce later.
    2. Scrub and soak clams, setting aside until later.
    3. In a medium pan (medium/high heat), add olive oil and saute garlic and shallots until light golden brown. Add a few shakes of crushed red pepper (optional), anchovy paste, and cherry tomatoes. Stir for a moment, then add white wine- reduce by half, and add in 1 TBSP of butter. Cook for 3-4 minutes or until tomatoes have begun to break down.
    4. Add chicken stock and bring to a boil. Lower the heat, add salt and pepper, and continue to simmer for about 6-8 more minutes until flavors are well- combined.
    5. Add clams to broth mixture along with one more TBSP of butter and cook until all clams have popped open and are fully cooked.
    6. In the meantime, pat dry scallops and season on both sides with salt and pepper. Add 1 TBSP of butter into a different pan over medium/high heat and sear scallops (depending on size) for 2-4 minutes on each side. Set aside for plating.
    7. Remove the clams from the pan to make room for adding back in the pasta, which will finish cooking in the sauce. Top with fresh chopped Parsley and toss.
    8. Plate the pasta and the sauce and top with the clams, scallops, and more parsley. Serve hot.
    saristotle https://saristotle.com/
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  • Original Creations

    Scratch Made Caesar Salad

    April 14, 2018 /

    Do you ever go to a good steakhouse and wonder why their Caesar Salads seem to taste way better than any others?

    The simple explanation is that they make it from scratch using only the highest quality ingredients- and that goes a long way.

    Nothing screams SUMMER quite like a good Caesar salad and while anyone can throw the basic version together quickly with store bought dressing, the quality of making it from scratch puts it at a higher level and is totally worth the added time to prepare it. 

    There are many approaches to constructing this salad. I personally make it several ways myself, depending on what mood I’m in. For this post, I simply just used what I had in the house, which was grilled shrimp and Little Gem Romaine Lettuce.

    Since I try to keep my Caesar from becoming too fattening, I did opt out of adding in croutons, but everyone has their own preferences so I encourage you to adjust the dish to your own liking. I hope you enjoy! 

    Scratch Made Caesar Salad
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    CAESAR DRESSING
    1. 1 Egg Yolk
    2. 1/2 Tsp Dijon Mustard
    3. 1 TBSP Mayonnaise
    4. 1/2 Cup Reggiano Parmesan Cheese
    5. Zest from 1 Lemon
    6. Juice from 1/3 Lemon
    7. 1 TSP Champagne Vinegar
    8. 1 Clove of Fresh Garlic
    9. 1/2 TBSP Anchovy Paste
    10. 1/3 Cup Extra Virgin Olive Oil
    11. 1/2 TSP Black Pepper
    12. Salt (to taste)
    PARMESAN TUILES (cheese crisps)
    1. 1/2 Cup Fresh Grated Reggiano Parmesan
    SALAD
    1. Romaine Hearts
    2. Shaved Parmesan Cheese
    CAESAR DRESSING
    1. In a mixing bowl, add all ingredients and whisk together until well-combined. Transfer into a blender and lightly blend until the dressing yields a smooth consistency. Refrigerate until ready to use.
    PARMESAN TUILES
    1. Preheat oven to 350 degrees. Place grated Parmesan cheese onto a foil lined baking sheet into "cookie sized" piles an inch or two apart and press down gently to flatten. Bake for approximately 5-7 minutes or until they look laced and begin to become golden brown in color around the edges. Let cool for a minute or two and peel from foil.
    SALAD
    1. Assemble greens around serving platter and top with shaved Parmesan & fresh cracked black pepper. Add cheese crisps, and (if preferred) grilled chicken or shrimp. Drizzle with dressing and serve.
    saristotle https://saristotle.com/
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