Terra Americana

This did not last long my kitchen.  I think I tried a little every time I opened the refrigerator door.  Tossed in a salad, blended with pasta, dressed on crudite and slathered on a piece of naan, I loved it all.  The only obstacle in my enjoying a bit now is I am out of tofu.  The combination is such a delight with soybean curd, I am not sure I will ever bother to make it with ricotta or chevre.

12 oz Silken Tofu
1/4 red onion, mined
1 garlic clove, minced
3 tbsp Fines Herbs
1/3 the juice of a fresh lemon
2 tbsp Flaxseed Oil
salt & fresh ground pepper to taste

Chop tofu in tiny bits and then use a clever or spatula to smooth it out into a paste like testure.  In a medium sized bowl mix everything together lightly with a rubber spatula.  Adjust seasonings as needed, cover and refrigerate at least 3 hours.  Add more salt and pepper, herbs or lemon to suit your taste.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Mussels and Chorizo with or without Pasta
• Cheese topped Onion Soup
• Roasted Salmon and Lentils
• Cheese Soufle
• Sardine Pate
  

Photo Credit: Julie T Cecchini

I found some beautiful clams at the market today.  They caught my notice because a cheeky one spit at me as I walked by.  The shells have dazzling designs and are full of meat inside.  I was going to make something a little more complicated, but my class ran way over and the steamy night called for a chilled glass of wine and simplicity.  It is also great idea for an easy summer appetizer.

• 2 lbs clams of your choice
• 1/4 cup butter
  or Earth Balance (soy butter)
• 2 cups dry white wine
• 1 tbsp Aussie Outback Rub
  
• Crusty Bread
• fresh lemon

In large frying pan briefly saute butter,  wine and Aussie.   Lay clams in the broth mixture, and cover. Steam until the clams have opened (discard any clams which are unopened).  Serve in shallow bowls, with broth, a wedge of lemon and crusty bread.

More ideas involving clams:

• Portugese Clams and Linguica - with pasta

• Clam Bake Butter

• Cioppinno

• New England style creaminess, a recipe for clam chowder

Photo Credit:  Julie Cecchini