Portuguese Mussels and Clams with a Cream Sauce
Portuguese Clams and Mussels with a Cream Sauce
2 lbs of mussels,cleaned
2 lbs of little neck clams, cleaned
2 tbsp butter
2 tbsp olive oil
¼ cup shallots, minced
4 tbsp of garlic, minced
1 tbsp pimenta moída
1 tbsp thyme
2 plum tomatoes, seeded and diced
1 lemon zest
1 lemon juice
½ cup parsley,chopped
½ cup white wine, Pinot Grigio
8 once clam juice
¼ cup heavy whipping cream
2 tbsp butter
French bread,sliced and toasted
2 cloves garlic to rub on the toasted bread
CLEANING THE MUSSELS AND CLAMS
In a large bowl,add clams,flour and water. Let clams stay in this water for 5-10 minutes. After 10 minutes drain water and rinse a couple times.
For the mussels, remove the beard and scrub them well. Rinse a couple times. Set aside
In a large pot, add butter,olive oil and shallots. Cook for a minute. After, shallots look translucent, add garlic,tomatoes,thyme,lemon zest, lemon juice,pimenta moída and wine. Let this cook for a couple minutes to evaporate some of the alcohol. Add muscles and clams and let them simmer covered. After 4 minutes check to see if all shells are open . If any of the shells didn’t open, discard them. Add black pepper and salt to taste.
Once the mussels and clams are cooked, remove them to a bowl. To the sauce, add cream, parsley, reserving some for the end. Add the last tbsp butter. Bring sauce to a simmer. When sauce is done pour sauce over the clams and mussels. Sprinkle the remaining parsley and add lemon wedge on the side. Serve with garlic toasted bread.
GARLIC TOAST
Slice diagonal French bread or crust bread. Toast at 325 degrees for 8 minutes per side, then flip bread and toast the other side. Once it is toasted, remove from the oven and rub garlic clove all over the toasted bread.
Note: You can cook spaghetti or fettuccine noodles to serve with this.
Amêijoas e Mexilhões à Portuguesa com Molho de Natas
2 libras de mexilhões, limpos
2 libras de amêijoas de pescoço pequeno, limpas
2 colheres de manteiga
2 colheres de azeite
¼ xícara de chalotas, picadas
4 colheres de sopa de alho, picado
1 colher de sopa de pimenta moída
1 colher de tomilho
2 tomates ameixa, sem sementes e picados
1 raspa de limão
1 suco de limão
½ xícara de salsa, picada
½ xícara de vinho branco, Pinot Grigio
8 uma vez suco de marisco
¼ xícara de creme de leite pesado
2 colheres de manteiga
Pão francês, fatiado e torrado
2 dentes de alho para esfregar no pão torrado
LIMPEZA DOS MEXILHÕES E AMÊIJOAS
Em uma tigela grande, adicione as amêijoas, a farinha e a água. Deixe as amêijoas nesta água por 5-10 minutos. Após 10 minutos, escorra a água e enxágue algumas vezes.
Para os mexilhões, retire a barba e esfregue-os bem. Enxágue algumas vezes. Deixou de lado
Em uma panela grande, coloque a manteiga, o azeite e a cebolinha. Cozinhe por um minuto. Depois, as chalotas ficam translúcidas, adicione o alho, os tomates, o tomilho, as raspas de limão, o sumo de limão, a pimenta moída e o vinho. Deixe cozinhar por alguns minutos para evaporar um pouco do álcool. Adicione os músculos e as amêijoas e deixe-os cozinhar cobertos. Após 4 minutos, verifique se todas as conchas estão abertas. Se alguma das conchas não abrir, descarte-as. Adicione pimenta preta e sal a gosto.
Quando os mexilhões e as amêijoas estiverem cozidos, retire-os para uma tigela. Ao molho, acrescente o creme de leite, a salsinha, reservando um pouco para o final. Adicione a última colher de manteiga. Leve o molho ao fogo. Quando o molho estiver pronto, despeje o molho sobre as amêijoas e mexilhões. Polvilhe a salsa restante e adicione a rodela de limão ao lado. Sirva com pão torrado com alho.
TORRA DE ALHO
Fatie o pão francês na diagonal ou o pão de forma. Torre a 325 graus por 8 minutos de cada lado, depois vire o pão e toste o outro lado. Assim que estiver tostado, retire do forno e esfregue o dente de alho por todo o pão torrado.
Nota: Você pode cozinhar macarrão espaguete ou fettuccine para servir com isso.
Stuffed Mushrooms Recipe - Cheese Garlic Spicy Sausage
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
★★ - Italian Beef Stew Recipe - Spezzatino di Manzo - How to make Beef Stew - Italian Beef
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Italian Beef Stew Recipe - Spezzatino di manzo - This Italian beef stew is packed with garlic, rosemary and oregano. First we start by coating our cubed beef in a seasoned flour and fry in olive oil, then we add grated carrots, celery is also nice, garlic and a touch of red wine, followed by tomato sauce. Now there are many ways of making this stew and it changes from house to house, many people just use beef stock and not tomatoes and so on. Either way it is delicious. Give it ago and it is great served with potatoes, pasta, bread, polenta or just on its own.
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Pizza.pasta,lasagne,pesto,olive oil,olives,hummus,greek food,piella,spanish food,lamb,roast pork,calzone,penne,spaghetti,vongole,tuna,pollo,pomodori,tonno,ragu,pasta sauce,salad,riso,mozzarella,halumi,arabic,grilled,grill.beef steak,fried chicken,fried fish
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Shrimps with Lemon & Mint Butter Recipe - Prawns chili
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Cooking with Nick, Meatless Wednesday
Cooking with Nick
Show Name: Meatless Wednesday
Date Filmed: May 21, 2014
Cuisine of the Mediterranean | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cuisine of the Mediterranean
00:01:47 1 Geography
00:01:56 1.1 By city and country
00:02:42 1.2 By a key culinary plant
00:03:58 2 Key ingredients
00:04:25 2.1 Olive
00:05:29 2.2 Wheat
00:06:39 2.3 Grape
00:07:58 3 History
00:08:07 3.1 Concept
00:11:26 3.2 Origins
00:12:38 4 Cooking
00:14:32 4.1 Maghrebi
00:15:36 4.2 Egyptian
00:16:25 4.3 Levantine
00:17:26 4.4 Ottoman
00:18:26 4.5 Greek
00:20:04 4.6 Italian
00:22:02 4.7 French
00:22:56 4.8 Spanish
00:23:48 5 Anise spirits
00:24:16 6 Mediterranean diet and cuisine
00:25:40 7 A changing cuisine
00:26:19 8 See also
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- Socrates
SUMMARY
=======
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), though she wrote mainly about French cuisine. She and other writers including the Tunisian historian Mohamed Yassine Essid define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers emphasize the diversity of the region's foods and deny that it is a useful concept. The geographical area covered broadly follows the distribution of the olive tree, as noted by David and Essid.
The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, Provençal (French), and Spanish. However, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos and Italian ciambotta), and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean.
The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products. Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not.