LINGUINI WITH CLAMS, Aromatics and Cream

Marlith, Wikipedia,

Recipe serves four

• 3 lbs. fresh clams, be sure all shells are tightly shut
• 4 cloves of garlic, peeled and crushed
• 2-3 tablespoons fresh parsley, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium white onion, diced
• 2 tablespoons of fresh, lightly salted butter
• 2 tablespoon of extra virgin olive oil
• 1 cup of Organic Valley Cream, it's gluten-free
• 1 fresh lemon, juiced
• 1/2 cup dry white wine
• freshly ground black pepper
• 1 bay leaf
• 16 oz. quinoa linguini, which is 1 1/3 packages

Wash clams well under running water. In a large saucepan, put the clams, white wine, bay leaf, and crushed garlic. Turn the heat on high, cover the pan, and cook for eight-to-ten minutes.  Steam the clams until they have been opened. Discard any clams that do not open. When the clams are cool enough to handle, remove them from their shells and reserve one cup of the clam liquid. Discard the bay leaf. Saute the aromatics (carrots, celery, onion) in the butter and olive oil in a large saute pan for two-to-three minutes. Add the cream and the clam juice and bring to a gentle simmer. Season with the black pepper and lemon juice.  Toss with cooked pasta which you have drained well and lightly rinsed.  Plate the pasta on a serving dish and sprinkle with parsley.

Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

GIANDUIA CHEESECAKE, Chocolate and Hazelnut

Cheesecakes are generally baked in springform pans, which allow for the removal of the pan wall without tipping out the cake. 


Photographs courtesy of Wikipedia under GNU Free Documentation license.


At the time of this writing, Organic Valley lists the following Cream Cheese products as gluten-free.

• Cream Cheese, 8 oz. bar
• Cream Cheese, 8 oz. tub
• Neufchatel, 8 oz. bar
• Neufchatel, 8 oz. tub

Gianduia Cheesecake
The recipe, Serves twelve


Crust:

• 1 1/2 tablespoons unsweetened organic butter, softened
• 6 ounces MiDel Chocolate Snaps
• 2 tablespoons organic granulated sugar
• 3 tablespoons unsweetened organic butter, melted

Crust preparation:Adjust your oven rack to the center position and heat your oven to 350 degrees fahrenheit. Using the softened butter, generously coat the bottom and sides of a nine-inch springform pan.  Insert  a metal blade in your food processor and put in the cookies and the sugar and process until the cookies are crumbs.  Keep the machine running and slowly add the melted butter. Process for about 15 minutes or until the crumbs glisten from the butter coating. Process another five seconds.  Then empty the chocolate crumbs into the springform pan and press them down on the bottom and along the sides.


Filling:

• 1/2 pound hazelnuts
• 8 ounces Dagoba semi-sweet chocolate, broken into 1/2 inch pieces
• 8 ounces Dagoba milk chocolate, broken into 1/2 inch pieces
• 2 1/2 pounds of Organic Valley Cream Cheese, softened and cubed
• 1 1/2 cups organic granulated sugar
• 1/2 cup Organic Valley whipping cream
• 1/4 cup Organic Valley sour cream
• 1/2 teaspoon  Singing Dog Organic Vanilla Extract
• 1/2 cup Frangelico Liqueur
• 5 large omega-three eggs, lightly beaten

Prepare the hazelnuts: Spread the nuts on a baking pan and place them in the pre-heated oven to toast for about ten-to-fifteen minutes.  The skins will blister.  Remove from the oven and put the nuts in a dry dish towel and rub the skins off.  Leave them to cool and then grind them in your food processor. This will take about five-to-ten seconds. Set aside for the filling.


Prepare the chocolate: Place all the milk chocolate and half the semisweet chocolate into your food processor. Drop the remaining chocolate into the chute and continue the process until all the chocolate is ground to the consistency of tiny beads. Transfer the chocolate to a double-boiler or a metal mixing bowl over a pot of boiling water and stir until melted.  Careful not to over heat it.  Set aside for the filling.


Prepare the filling: Place the cream cheese, the whipping cream, the sour cream, vanilla and Frangelico into the processor and process once or twice for fifteen seconds, pushing the mixture down the sides if necessary to be sure it all combines well. As the cheese begins to move, continue to process for another thirty-five seconds and scrap the filling down as it rises up the sides.  It should become a smooth whirlpool.  Keep the machine running and add the beaten eggs through the chute, processing for about twenty seconds.
Stop the processing and stir the cheese mixture into the melted chocolate, blend well and mashing any stray lumps of cheese that may appear. Stir in the ground hazelnuts.


Assemble and Bake:
Pour the filling into the prepared springform pan. Lower the oven temperature to 325 degrees Fahrenheit. Bake an hour to an hour-and-a-quarter, until the center is set.  Do not open the oven before one hour.
Remove the pan to a cooling rack and allow to cool to room temperature. Refrigerate at least six hours, preferably overnight. Do not remove the springform pan wall until the cheesecake has cooled.


Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.