The Daily Dish

The Daily Drink: Thai Curried Clams and Chorizo

By Cathy Huyghe
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"Today’s dish packs some serious flavor punch, yet it takes less than 10 minutes of cooking time. It’s also one of those dishes that is as interesting to look at as it is to smell and taste. With its flavors, its quick ease, and its visual appeal, it beckons guests – whether they’re family members or visitors to your home – to hang out with you in the kitchen and sip a few bottles of beer as the whole evening comes together. Why not try Singha Beer ($8 for a 6-pack), from the first and largest brewery in Thailand, to cool off the heat of the Thai red curry paste? This full-bodied, 100% barley malt beer is rich with strong hop characteristics and makes, in its own right, for some very lively kitchen talk!

Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.
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Seared Curried Butterfish with Warm Olive Chutney
By Ming Tsai

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You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, it really works. The French regularly use many of the ingredients that are in curry with olives—you’ve probably tasted the combination and not even known it. But you’ll see for yourself how well these potent ingredients harmonize in my Seared curried butterfish with warm olive chutney.

Serves 4

Ingredients
2 tablespoons madras curry powder
1/4 cup rice flour
4 pieces butterfish or other fatty white fish
3 shallots minced
1/2 cup mixed olives, pitted, minced
1 large tomato, 1/4-inch dice
Juice of 1 orange
2 tablespoons chopped cilantro
Sea salt and freshly ground pepper
Canola oil for cooking

Directions
On a pie plate, combine the curry and rice flour. Season fish with salt and pepper. Dredge the fish fillets on both sides into the rice flour mixture. In a cast-iron pan over medium-high heat coated lightly with oil, sear the fish until golden, brown and delicious, about 8 minutes total. Remove fish and wipe out pan. In same pan coated lightly with oil, saute the shallots, then add olives, tomato and orange juice and heat through. Toss with cilantro and serve 1 heaping tablespoon over each fillet. Serve on banana leaf.
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ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Herbs
By Lidia Bastianich

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Wake up and smell the herbs!

Herbs are one of the quickest and healthiest ways to impart flavor to any dish. They release their fresh flavor when cooked in a dish and then help to reinforce that flavor when added to a dish.

Don’t be afraid to use herbs during cooking or as a way to finish any dish, and if you have any herbs left over, here is a great tip that I also share in my cookbook, Lidia’s Family Table. It will allow you to keep your herbs fresh and usable all year long.

—Divide the fresh herbs in an ice cube trays with deep cubicles.

—Pour cold water to cover the herbs and put in the freezer to freeze.

—The herbs and their flavors will remain embedded in the ice and great for plopping into any drink, or perking up any sauce or soup!

—You now have cubed your herbs for year round use!

To keep these herb “rocks” fresh all year long, seal them in a plastic storage bag and keep them in the freezer.
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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."

Lidia’s Pasta
By Lidia Bastianich

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You may not know what you want to cook tonight but just take me to your cupboard, and together we’ll make a quick and delicious pasta dish.

All you need to feed a family of 4 to 6 is the following ingredients.

Ingredients
1 pound pasta
Some olive oil
Sliced garlic
Pinch of peperoncino
And any of the following will do: olives, capers, anchovies, or any canned beans

Now that we have scoured your cupboard, pour yourself a glass of Morellino “La Mozza” wine and begin!

Directions
Get the pasta cooking, meanwhile in a skillet with extra virgin olive oil, cook the sliced garlic over medium heat until golden. Add peperoncino and a choice of any of the other extra ingredients I suggested and season with salt. Cook together for 3 minutes, add a ladleful of pasta cooking water so that it forms into a sauce. The flavor gets even better if you happen to have a little shredded basil or parsley around, and you just throw it in at the end.

Drain the pasta and plop into the sauce. Turn off the fire, sprinkle a little grated cheese. And voilà, a meal challenge is overcome and a great pasta dish is ready for dinner.
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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.

Pesto Alla Anna
By Lidia Bastianich

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You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!

Most of you know the traditional basil pesto: a paste of basil leaves, extra virgin olive oil, pine nuts, salt, and garlic. Make it in  the blender, and voilà! The pesto is ready! But don’t stop there. That’s not enough. Let me give you another one of my favorites — pesto alla anna — which I recently learned about in Sicily and featured in my cookbook, Lidia’s Italy.

Ingredients
About ¾ pound sweet cherry tomatoes
12 fresh basil leaves
2 plump peeled garlic cloves
1/3 cup of whole toasted almonds
A pinch of salt
A pinch of peperoncino
Half a cup or more of extra virgin oil

Directions
In a blender, drop in all ingredients.
Blend until it’s nice and smooth.
Toss this fresh and delicious pesto with cooked and drained spaghetti.
While still hot, add some pasta cooking water if it’s too dry and finish with grated cheese.

Buon appetito!
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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.

Morel Mushroom Frittata
By Annie Copps

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A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

Preparation Time: 35 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings

Ingredients
3 tablespoons unsalted butter
2 cups chopped morels
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh sage
8 large eggs
1 cup grated Parmesan cheese
Kosher or sea salt and freshly ground black pepper

Directions
Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and sauté 7 minutes. Stir in chopped chives and sage. Remove from heat.

In a medium bowl, beat eggs. Stir in cheese, plus salt and pepper to taste. Pour egg mixture over mushrooms and stir. Make sure the egg mixture reaches all the way to the edges of the skillet.

Bake 20 minutes. Remove from the oven and turn on your broiler. Return to the oven on the top rack, and brown 3 to 5 minutes. Let it sit 5 minutes before slicing.

(Courtesy: Yankee Magazine)

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annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About The Daily Dish

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