Linguine con le Vongole

Description:
This is my third attempt in making Linguine with Clams and this time, I'm happy with the result. I tried Rachel Ray's recipe in previous attempts and I was disappointed. Anyway, this is Tyler Florence's recipe and I'm posting it here for everyone to try. Fresh clams and good quality wine are key ingredients in making this pasta dish. (Brandon got me fresh clams from the Lung Center Sunday Market and I used Porcupine Ridge Sauvignon Blanc.)

Ingredients:
1 pound dry linguine
1/4 cup extra-virgin olive oil
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter (I used less.)
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped (I didn't have any.)
2 tablespoons lightly toasted and fried bread crumbs (optional)

Directions:
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.

Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes.
Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.

Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

When She Grows Up

Here is another entry about what Trixie wants to be when she grows up. 
(At right:  Trixie's most recent photo.  She is enjoying her mac and cheese.)

Before...

Mama:  Trixie, what do you want to be when you grow up?
Trixie, chuckling:  I want to be "laway!"   (As in saliva!!!! Kulit!  She told this to her teacher too.)


Mama:  Trixie, what do you want to be when you grow up?
Trixie:  I want to be a bird so I can fly!


Just this week, we had these conversations on the same topic.  I did not ask her what she wants to be when she grows up anymore, but she just told me these out of nowhere.

While in the car, on our way home...
Trixie:  Mama, I want to be a dentist when I grow up.
Mama:  Why?
Trixie:  So I can check your teeth.
(Well, she had her first trip to the dentist last week.  Apparently, that was a good experience for her.  Buti nalang.)

While watching tv...
Trixie:  Mama, I want to be a doctor when I grow up.
Mama, smiling inside:  Why?
Trixie, with a big smile:  So I can put injection on you!!!  (Kaya pala... tsk...tsk...tsk...)

And her "kakulitan" never ends!


I decided to add this excerpt from Dr. Mehmet Oz's interview in TIME Magazine's August issue.  It's very timely for this blog's topic. 

Q:  If you were not a doctor, what would you be? (Narendra Triverdi of Santa Clara, Calif.)
Oz:  When I was 7, I was taken into this ice cream shop.  There was a 10-year-old in line in front of me, and my father says to this little boy, "What do you want to be when you grow up?"  And the little boy says, "I don't know."  My father turned to me and said, "I don't care what you want to be in life, but I never want to hear that answer from you.  I always want you to have a goal."  So I decided in that ice cream shop that I wanted to be a doctor.  Later, in high school, I decided I wanted to play pro football.  Go figure.

Brenzie at 9 months

Brenzie just turned nine months and all he wants to do now is play :) Here are some of his photos while doing just that.

Mac and Cheese

Description:
In an effort to appease Trixie today, I made her Mac and Cheese. This one is really easy (that you don't need the boxed mac and cheese anymore). Brandon was appeased too :)

Ingredients:
200 g elbow macaroni (or shell pasta)
2 tablespoons butter
2 tablespoons flour
1.5 cups milk
1.5 cups cheddar cheese

Directions:
Pre-heat oven to 350F.
Cook pasta accordingly, then set aside.
Melt butter in the saucepan, then add flour and mix with a whisk to remove lumps.
Pour in milk and continue whisking until thickened.
Add cheese and cook until melted. Add cooked pasta and mix well with a spatula.
Pour pasta in a baking dish and bake covered in foil for 20 minutes.
Serve to a hungry child :)

Real Boys Wear Pink

Brenzie is wearing Trixie's old pink sando :) It doesn't bother me because real boys wear pink! Hahaha!

Loving my Logo

I am proud to present my new brand and logo for my baked goodies, courtesy of Beth Parrocha-Doctolero.  I've been wanting to officially start selling my favorite baked goodies, and having this logo is hopefully a start of something good. 

I'm initially selling banana loaf at P90 and carrot cake at P350 (both introductory prices), in case anyone's interested :) Please order three days in advance.  

Alton Brown's No-Guilt Caesar

Description:
I came across this recipe and it's really good. You really can't tell that it's tofu-based Caesar, and it's so easy to make. I guess I won't be making the classic Caesar dressing anymore :) I'm posting the recipe from the Food Network website, but I tweaked it a bit since we don't have white wine vinegar.

Ingredients:
2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
1 1/2 teaspoons cane vinegar
Lemon juice from half a lemon
1 1/2 teaspoons Worcestershire sauce
Pinch of salt and pepper
1 cup Japanese tofu
2 tablespoons extra-virgin olive oil

Directions:
Place the cheese cubes in a blender and blend until cheese is grated. Add garlic and blend until minced. Add mustard, vinegar, lemon juice, Worcestershire sauce, salt and pepper and the tofu. Blend until smooth.
While the blender is running, add the olive oil down the middle, until salad dressing consistency.