This was amazing and so simple. I used locally purchased Little Neck Clams for the recipe.
Every August when the tomatoes are at their best, I make batches of Bruschetta.
I learned the hard way to never put the tomato topping on ahead of time. The result is soggy toasted bread.
Today I made this recipe in a pot which is a first for me. You know what they say – Necessity is the Mother of Invention. I am cooking in a less than well-equipped kitchen.
Here is my recipe which you could easily double.
Ten slices of thinly sliced day old baguette toasted on both sides. You can easily do this in the broiler of your oven. Just keep an eye on it.
2 ripe tomatoes diced
2 cloves of minced garlic
1/2 cup of fresh basil finely chopped (I roll it like a cigar leaf and then slice)
1/4 cup of good quality Italian olive oil
salt to taste.
Just mix all of the ingredients in a bowl (or pot in my case) and top toast slices.
Yesterday we discovered a new fish market in Provincetown. We bought half a pound of small Maine shrimp.
We melted a couple of tablespoons of butter in a saute pan with some olive oil. To that we added a minced shallot and minced garlic. We added about 1/4 cup of freshly squeezed lemon juice, a couple of slices of lemon, salt and pepper and that was our sauce. We tossed in with about half a pound of cooked spaghettini.
Now I have to figure out what to make tonight which is not a problem since we seem to be food shopping every day which is the best way when you are eating seafood.
Yesterday at the supermarket in Provincetown I purchased some flounder which I love to eat when I am in Florida. We baked it in a 325 degree oven with melted butter, chopped shallots, salt and pepper to taste, and lemon juice poured over the fish. It took about thirty minutes and we sprinkled it with chopped parsley just before eating it.
We had fresh corn and an arugula salad.
I had the foresight to make my Jim Dodge chocolate chip cookies before we left for the Cape so that was our dessert.
I love cooking in my big, beautiful kitchen with my fabulous pots and dishes, lots of counter space and equipment.
Yesterday I arrived in our Cape Cod cottage – my bedroom at home is bigger. I had the foresight to bring two decent knives.
We went to the market and got some mussels, tomatoes, basil and Buffalo mozzarella and voila – we had dinner.
It is amazing what you can prepare if you have a good knife and good ingredients.
I can’t wait to see what we will make for tonight’s dinner after we visit some farmers’ market.