I must confess, the Hubs and I were in somewhat of a steak rut when he approached me one weekend, with a recipe in hand and a question. We have a longstanding tradition of cooking steaks on Sunday (#SundaySteaks) and he had just read about a technique called the “reverse sear” that he really wanted to try. As the primary steak maker in the house, I thought, “sure, let him challenge my methods and further reinforce how amazing my mad steak skills are,” and I relinquished my beloved cast iron skillet for the evening.
And WOW am I glad I did! The reverse-seared steak was utterly delicious, not to mention, stunningly beautiful!
We’ve been happily experimenting with the “reverse sear” method ever since and it is currently our preferred method of making steak. Unlike some other cooking methods that have gained popularity in recent years, this one is straightforward, user friendly and doesn’t require any expensive, specialized equipment - a major #petpeeve! All you need are kitchen essentials like a good cast iron skillet, meat thermometer, quarter sheet pan with a rack, and, of course, the steak itself. More on that later.
The “reverse sear” technique is exactly that, reversing the two main components of cooking a steak. Normally, a steak is first seared in a screaming hot pan on both sides before it is then finished in the oven to the desired level of doneness. The “reverse sear” on the other hand calls for the steak to first be roasted at a low temperature in the oven to the desired level of “doneness”, and then finished in the pan to form that mandatory, glorious, outer crust.
Sounds easy enough, right? That’s because it is! Here are some reasons why you should definitely try the “reverse sear”:
No expensive cooking equipment or excessive amount of time are required.
Cooking the steak at a low, slow temperature allows the steak to cook slowly and evenly.
For best results, use a thicker, bigger cut of meat which practically guarantees leftovers!
By roasting the steak BEFORE searing it, you have more control over the cooking process.
You can add your favorite herbs to the butter during the finishing, searing process which infuses the steak with incredible flavor.
As for the steak, we recently discovered Wild Fork Foods, an emporium of over 500 different types of meat ranging from chicken to alligator tail. All of their meat is flash frozen at the peak of freshness to lock in all if its amazing flavor. For the reverse sear method, it’s best to use a thicker cut of meat, and a bone-in option is even better. We love their Bone-in Black Angus Beef Florentine Steak, an impressive, 2-1/2 inch thick cut steak that’s inspired by one of our favorite Tuscan steaks of all time, Bistecca alla Fiorentina.
This Florentine classic is essentially a bone-in Porterhouse steak that is gloriously marbled, has delightfully complex flavors and a luxurious, buttery texture. Other cuts that work well with the reverse sear (and again the thicker the better), include the ribeye, NY strip, T-bone, tri-tip and filet mignon.
Your meat thermometer is going to be a key factor in determining when the steak is done cooking in the oven, especially in the beginning. For rare, shoot for an internal temperature of 110 degrees; for medium-rare (our favorite!), the internal temperature should be 120 degrees; for medium, the internal temperature should be 130 degrees; for medium-well, the internal temperature should be 140 degrees; and for well-done, well you should be arrested if you would do that to a beautiful piece of meat like this so please DON’T and shoot for a temperature below 140 degrees!!!
So finally, as promised, here are 5 Simple Steps to Mastering the “Reverse Sear” Technique:
1.) Preheat your oven to 300 degrees, the low temperature allows the steak to cook slowly and evenly. We also allow the steak to come to room temperature for about 30 minutes before going in the oven.
2.) To prepare the steak, pat it dry with paper towels to remove any moisture and season it generously on both sides with Kosher salt and freshly ground black pepper. Place the steak on the rack in the sheet pan and slide it into the preheated oven. For the majestic, 3-1/2 lb. Florentine steak, it usually takes about 35-40 minutes to achieve the desired internal temperature. But, depending on the cut of meat you chose (remember, bone-in cuts will take longer), be sure to have your handy meat thermometer on hand to guide you.
3.) In the meantime, prep your cast iron or other heavy skillet by adding a super thin layer of neutral oil (i.e. grapeseed, vegetable) to it and placing it on a burner over high heat.
4.) Remove the steak from the oven when it’s cooked to the desired doneness, and transfer it to the screaming hot skillet (it should be smoking, it’s so hot!). Sear it on each side (it won’t take very long!) until it forms a gorgeous, golden brown outer crust, even using your tongs to bring the fat cap and other smaller sides of the meat into contact with the hot skillet - the more color, the more flavor. Once the steak is sufficiently crusted, quickly turn off the burner and remove the skillet from the heat. Immediately add a few Tablespoons of butter to the pan (it will melt instantly) and any desired herbs (we love a couple hearty springs of fresh rosemary) spoon the melted butter over the steak until the meat is coated in the butter.
5.) Remove the steak to a cutting board and allow it to rest for approximately 10-15 minutes once it comes out of the pan. Then slice it up and enjoy!
Print 5 StepsAs for wine to pair with all this meaty deliciousness? This is definitely Cab country, my friend! Yes, Cabernet Sauvignon, the signature red grape of California’s Napa Valley, is the perfect match for steak of this magnitude. It’s full-body, weighty tannins, opulent texture and complex flavors are perfect for meshing with the heavenly heft, fat and flavor of this gorgeous steak.
Some of my favorite California Cabs include the DAOU Paso Robles Cabernet Sauvignon ($25), Round Pond Rutherford Napa Valley Cabernet Sauvignon ($65), Mt. Brave Cabernet Sauvignon from Mt. Veeder ($99), La Jota Howell Mountain Cabernet Sauvignon ($150) and, for a super duper splurge, Harlan Estate’s The Maiden ($275) is an excellent choice. And while you may have seen the Cabernet pairing suggestion coming, you might not expect my next one: Rosé Champagne!
Yes, a Rosé Champagne is actually an excellent wine to pair with steak. In addition to actually containing some still red wine, which is how it gets its rosy hue, the Méthode Traditionelle (how Champagne gets its bubbles) also imparts a richness to sparkling wine that gives it tremendous texture and depth of flavor while it’s exhilarating bubbles essentially take the place of tannins. Some of my favorites include Piper-Heidsieck Rosé Sauvage ($52), Laurent Perrier Cuvée Rosé ($75) and Moët & Chandon Grand Vintage Rosé ($130).
Many thanks to the Hubs for introducing me to the deliciousness that is the “reverse sear” method! It has definitely become our preferred method of preparing steaks and I hope you enjoy it as much as we do xo
Audrey Hepburn's legendary tiara in Breakfast at Tiffany's. Julia Roberts' dazzling diamond and ruby necklace in Pretty Woman. Marilyn Monroe's sexy signature Max Factor Ruby Red lipstick in Some Like it Hot.
The perfect accessory can truly take a look from "meh" to "MARVELOUS," and the same can be said for food as well. You see, crispy prosciutto IS the culinary equivalent of those glamorous accoutrements and can transform a dish in much the same way.
Yes, my fashionable foodie friend, I just compared crispy prosciutto to some of the most legendary fashion accessories of all time - BUT - once you try it I think you'll agree, its salty, savory deliciousness can truly elevate a dish to a whole new level. But first, take a sip of wine (or a deep breath) and let me give you a little backstory.
As you may or may not know, prosciutto is an Italian, dry-cured ham made from the hind legs of specially bred pigs. Prosciutto di Parma from Italy's Emilia-Romagna region is widely considered the gold standard and, like many Italian DOC wines, it must follow very strict production criteria that are mandated by law in order to merit its distinguished designation. Prosciutto is also produced in other regions of Italy (i.e. Prosciutto di San Daniele and Prosciutto Toscano) and, is even produced in the United States now as well (i.e. Rhode Island, Iowa, Seattle).
This decadent, stylish ham is much beloved for its slightly salty, sweet, nutty flavor and silky, buttery texture. As the moisture evaporates during the drying and curing process, the flavors of the ham are concentrated which is why it's best to slice prosciutto thinly. And it's the ham's hallmark marbling that imparts a gossamer-like mouthfeel to each heavenly slice. Like wine, prosciutto also tastes slightly different depending on where it's from - each region exhibits its own uniquely delicious, hammy terroir.
Thankfully, crispy prosciutto is much easier to make than diamond jewelry and is way more delicious than red lipstick! All you need to make it is a baking sheet, parchment paper (NOT wax paper!), a package of your favorite prosciutto and a hot oven and you're only minutes away from prosciutto heaven.
When it comes to pairing crispy prosciutto-laced dishes with wine, here are three essential tips:
1.) Fruity Rosés + off-dry White Wines: Due to the curing process, prosciutto has a delightfully subtle saltiness that's intensified as it crisps up. So, if you're a fan of combining salty and sweet flavors like I am (i.e. chocolate + peanut butter, kettle corn, blue cheese + Sauternes), opt for fruity Rosés (or "Rosatos" as they're known in Italy), and off-dry white wines like Chenin Blanc, Riesling and Fiano di Avellino. When crispy prosciutto is used in a dish featuring glorious fruit like this Heirloom Tomato, Peach + Corn Salad with Burrata - the combination is truly out of this world!
2.) Sparkling Wine: Palate-cleansing bubbles are perfect for cutting through fat and since prosciutto is so decadently marbled, both Brut and Rosé sparkling wines, are an excellent choice. And since the fat in Crispy Prosciutto takes on a slightly nutty flavor as it crisps, Franciacorta and Champagne, which also tend to exhibit an inherent nuttiness due to the way they're made (Methode Traditionelle), would make excellent choices as well. Think Spaghetti Carbonara with crispy prosciutto and a delightful sparkling wine - YUM!!!
3.) Red Wines: The tannins in red wine are legendary for their ability to stand up to and cut through fat. However, prosciutto's plentiful fat is delicate and buttery so the perfect red wines pairings are those with gentle, medium-bodied tannins such as fruity Barberas from Piedmont, any incarnation of Tuscan Sangiovese such as Chianti Classico or Rosso di Montalcino, and frothy, savory Lambrusco from prosciutto's birthplace, Emilia-Romagna. Picture Coal-fired Pizza adorned with fresh tomatoes and basil then crowned with glistening shards of crispyprosciutto or a heavenly dish of Bucatini All'Amatriciana -Mangia!
I hope you enjoy this (highly addictive) recipe for crispy prosciutto as much as we do! And if you love to cook, eat and drink wine too (and I'm guessing if you've made it this far in this post that's a YES!) simply click here to sign up for my weekly newsletter that features seasonally-inspired recipes, wine recommendations and tips and tricks for mastering wine. Pinky swear I won't sell your information to buy more prosciutto either. Buon appetito!!!
Print Recipe"CRISPY PROSCIUTTO: THE PERFECT CULINARY ACCESSORY"
Author: STEPHANIE MISKEW | THE GLAMOROUS GOURMET
Crumble crispy prosciutto over salads, serve with fried eggs and/or enjoy as a decadent snack!
Ingredients
4 oz. of prosciutto, thinly sliced
Instructions
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Lay 4 prosciutto slices (or as many as will fit) on parchment so they lay flat + are not overlapping.
Bake for 10-12 minutes or until the meat + fat are darker in color, being careful not to burn.
Transfer slices to paper towel-lined plate to drain and repeat until all slices are cooked.
The cooked prosciutto will crisp up as it cools.
Ahhhh the bounty of late Summer! When I see all the beautiful produce at the Farmer's Market, it REEEALLY makes me want to do this.
The ripe, multicolored heirloom tomatoes seem to long for a drizzle of grassy green olive oil and generous sprinkle of crunchy Maldon sea salt, while the fragrant, downy peaches are begging to be bitten into, as their luscious juices trace their way to the tip of your chin.
And the corn - OH the corn! Roasted on the grill and slathered with butter, Kosher salt and coarsely cracked, black pepper - there are few things as gratifying. Which leads me to this heavenly recipe for Heirloom Tomato, Peach + Corn Salad with Burrata + Crispy Prosciutto that combines ALL of these delicious late Summer flavors in ONE marvelous, easy to make dish.
Yep, you heard me, I said easy. to. make!
This Summer I'm ALL about simplicity and I've also developed a legitimate aversion to firing up the oven. Maybe it's because the average temperature here in South Florida is a sweltering 110 degrees but, aside from the crispy prosciutto (which it TOTALLY worth it!), there is NO cooking required to make this recipe. Conveniently, you can even make the prosciutto a day or two in advance - IF you can keep your hands off it that long!
The crave-worthy, crispy prosciutto and decadent, creamy burrata cheese complement the flavors of the tomatoes, peaches and corn and round out this salad beautifully. Originating in Apulia, burrata cheese is made from fresh, Italian cow's milk. And if you haven't had the pleasure of experiencing this lesser well-known cousin of mozzarella - buckle your taste buds, Lady, because you're in for a real T R E A T!
Like fresh mozzarella, burrata cheese is formed into milky white orbs which are sold bobbing about in a container of briny liquid to help retain moisture. And while burrata's outer shell consists of fresh, silky mozzarella, its center is filled with a heavenly combination of stracciatella and cream. When sliced open, the fresh cream and curds ooze out into a decadent, milky, yummy mess. If you happen to be entertaining vegetarians, you can even skip adding the prosciutto since the burrata itself is so hearty and satisfying.
For maximum enjoyment, finish the salad with a scattering of gorgeous green basil leaves, a drizzle of the delicious vinaigrette and serve with a crisp, fruity Provençalrosé. Rosé has enough structure and flavor to complement all the different flavors and textures in this dish, without competing with any of them. And as I've said before, there's something magical about the way rosé pairs with pork. Whether it's a beautiful charcuterie board or the crispy prosciutto in this salad, rosé's soft, subtle notes of red berry fruit highlight its salty, savory flavors perfectly!
We thoroughly enjoyed this Heirloom Tomato, Peach + Corn Salad with Burrata + Crispy Prosciutto paired with a divine bottle of Domaine Tempier Bandol Rosé ($35). A blend of 55% Mourvèdre, 25% Grenache and 20% Cinsault grapes, this wine hails from the iconic Peyraud family who have been passionate pioneers and advocates of Bandol since the 1940's, when beloved husband and wife team, Lucie (aka "Lulu") and Lucien, assumed the reigns of Domaine Tempier shortly after they were married.
The couple did much to establish and celebrate Bandol's unique terroir during a time when Mourvèdre vines were being replanted with higher-yielding varieties. Lucien worked closely with the I.N.A.O. to establish Bandol as its very own appellation and the laws henceforth required the region's red wines to contain a minimum of 50% Mourvèdre which led to large scale replantings of the once maligned grape. Today, the Mourvèdre grape is intrinsic to Domaine Tempier's legendary, soulful wines which are widely considered the benchmark for Provence.
I truly hope you enjoy this delicious, late Summer-inspired salad as much as we do. Accompanied by a bottle of rosé, it's truly perfect for al fresco entertaining on a balmy Summer evening. For even more of my favorite recipes and wine selections that highlight and celebrate Summer, please click here.
In the meantime, what are some of your favorite Summer-inspired dishes and/or ingredients? Please let me know in the Comments section below.
Print Recipe“HEIRLOOM TOMATO, PEACH + CORN SALAD WITH BURRATA + CRISPY PROSCIUTTO”
Recipe Type: SALAD
Cuisine: HEALTHY
Author: STEPHANIE MISKEW | THE GLAMOROUS GOURMET
Serves: 4-6 servings
Serve this delicious salad with a crisp, refreshing Provencal rose that will celebrate + highlight its delightful array of flavors + textures.
Ingredients
2-3 pounds heirloom or vine-ripened tomatoes, cut into 1/4-inch slices
3 large ripe peaches, pitted and cut into 1/4-inch wedges
2 3/4 cups of corn kernels, cut from 3-4 large ears of fresh corn
4 thinly cut prosciutto slices
1/3 cup chopped fresh basil, plus extra fresh basil leaves for garnishing
Juice of half a lemon
6 Tablespoons extra-virgin olive oil
2 Tablespoons Champagne vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 - 4 ounce balls of fresh burrata cheese
Maldon sea salt for garnishing
Instructions
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place 4 slices of prosciutto on the parchment paper, making sure they are laying flat and cook for 12-15 minutes or until the meat is darker in color and the fat appears more golden, being careful not to burn. Transfer cooked slices to paper towels to drain, they will crisp up as they cool.
To make the vinaigrette, combine the olive oil, lemon juice, vinegar, Kosher salt and pepper in a plastic container. Seal top of container and shake well to combine.
Place the tomatoes, peaches, corn and basil in a large bowl. Lightly moisten with some of the vinaigrette and toss gently, being careful not to pull apart the tomato slices.
On a large serving platter, evenly assemble the tomato, peach and corn mixture. Nestle the 4 balls of burrata (one per person) into the salad, one in each quadrant.
Consume one slice of the crispy prosciutto (Chef's treat!) and crumble the remaining 3 slices over the salad, leaving the pieces large enough so people can identify the glorious shards of prosciutto.
When ready to serve, scatter the whole basil leaves over the salad, sprinkle with Maldon or other sea salt and drizzle with additional vinaigrette (leaving some to serve alongside if desired).
Poor Rebekah Peppler...
The conflicted New York Times writer recently bashed the Aperol Spritz and drew a lot of heat from Spritz-lovers like myself. At this time of year with the weather heating up, there's nothing like this classic, refreshing Italian cocktail that's the equivalent of a sultry Summer sunset in a glass. And, in addition to being imminently Instagrammable, it's the perfect balance of bitter and sweet and these elements can be adjusted to suit a variety of palates.
Peppler seems to take umbrage with the drink being served in "branded" glasses and made using low quality Prosecco. Dare I say the simple fix here is to use different glasses and better quality Prosecco? I've been drinking Aperol Spritz's for years and have yet to encounter a branded glass. She even disses the requisite orange slice garnish - what's more Summery than an orange slice?
And at this point YOU might be asking - what the heck an Aperol Spritz and why should I care? In which case, let me explain...
The Aperol Spritz originated in Italy and is a delightful combination of Aperol, Prosecco and club soda, garnished with the aforementioned orange slice. The key ingredient, Aperol, is a bright orange, Italian aperitivo liqueur that was introduced in 1919 at the International Fair of Padua. Created by the Barbieri brothers, it is an infusion of bitter and sweet oranges and a variety of carefully selected herbs and roots. The result is a delightful concoction that's simultaneously sweet and bitter with an array of enticing herbal notes.
Aperol makes for a great Summer mixer because it's quite low in alcohol, clocking in at a mere 11% abv ~ your standard issue Sauvignon Blancs and Chardonnays can range from 12-14%. Interestingly, in the 1930's an ad campaign directed at women actually touted Aperol as the liqueur for the fitness conscious, promising to keep them lean and fit thanks to its low alcohol content ~ ah the good 'ol days!
It actually wasn't until the 1950's that the recipe for the Aperol Spritz was officially introduced and consists of a ratio of 3 parts Prosecco (use a good DOCG bottle!), 2 parts Aperol and a splash of club soda. The order of the ingredients is important, you want to place the ice in the glass first, then the Prosecco, then the Aperol and top with the club soda. This order prevents the Aperol from settling to the bottom and trust me, you really want to get the beautiful, orangey sunset colors! And be sure to garnish the gorgeous glass with a juicy, ripe orange wedge.
The Aperol Spritz also makes a more glamorous, evening presentation in a Champagne flute. Just leave out the ice and orange slice and layer the Aperol, Prosecco and Club Soda and you have the perfect, pre-dinner cocktail. Whadya think of THAT, Rebekah!
I hope you have a chance to discover the Aperol Spritz this Summer and if you have a favorite Summertime cocktail, please let me know in the Comments section below.
If you're looking for the ultimate 'breakfast in bed' recipe - look no further! These Red Velvet Pancakes are perfect for any occasion from spoiling Mom on Mother's Day, romancing your Valentine, or treating yourself to a well-deserved morning indulgence.
I've been a huge fan of ALL things red velvet ever since I was a kid. Every Summer, the day after school let out, my family would head straight to Captiva Island on the west coast of Florida. And every night, after a long day of basking in the sun on the beach or bobbing around in the ocean, we would have dinner at a restaurant called The Bubble Room. This legendary Florida restaurant charmed visitors with its eccentric, retro theme and, in contrast to the toasty temperatures outside, the interior was bedecked in Christmas decor year round - it was truly magical!
In addition to being filled with lots of family memories, The Bubble Room is also home to a profound #foodmemory - it’s the place where I discovered Red Velvet Cake. From its glorious red color to it's tangy, sweet flavor and decadent cream cheese frosting it was literally heaven in cake form (please click here for the full story + The Bubble Room's Red Velvet Cake recipe).
And since then I’ve come to love Red Velvet in just about any form which brings me back to these delicious Red Velvet Pancakes! Much like my previous excitement, I was also thrilled to discover this recipe which translates the fabulous flavor into delicious breakfast form. Unsweetened cocoa powder gives the pancakes a fabulous chocolatey backnote, while sour cream and buttermilk impart their yummy, signature tanginess.
And, let’s not forget about the copious amount of red food coloring that's key to any red velvet recipe. It’s important to note that the potential for staining your clothes here is REAL, folks, so please be careful and avoid wearing light colored clothing and/or anything you care about.
And, honestly, if you're fingers aren't stained scarlet after making these babies, you're probably doing something wrong!
In order to ensure the pancakes turn out their signature red color, cook them over medium-low heat.
Make sure to generously re-butter the pan between batches - you want to avoid the pancakes turning brown!
Using a non-stick pan is key, otherwise the pancakes could stick and make an unsightly red velvet mess.
Be sure to cook the pancakes in smaller batches of two to three at a time to ensure even cooking.
This recipe makes a generous stack for one person or two short stacks. If making for a family you might want to make two batches.
I love that these Red Velvet Pancakes aren't too sweet so when you add garnishes or accoutrements such as powdered confectioner's sugar, whipped cream, fruit and/or maple syrup, the sweetness level is perfect! Serve these beauties with a side of crispy bacon and an adult beverage like Champagne (or a Strawberry Rhubarb Fizz) and you are all ready to dazzle Mom or whoever that special someone might be.
Thanks so much for taking a walk down memory lane with me and I hope you enjoy this recipe for Red Velvet Pancakes as much as I do. And, if you do make it for your loved one, I'd love to hear about it in the Comment section below!
Print Recipe
“RED VELVET PANCAKES”
Recipe Type: Breakfast
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 8 pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa powder
1 extra large egg
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
3 tablespoons melted butter, plus additional for cooking pancakes
Whipped cream (optional)
Sliced fruit (optional)
Maple Syrup (optional)
Confectioner's sugar (optional)
Instructions
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
Melt 2 Tablespoons of butter in a large nonstick pan over medium-low heat. Drop in batter 1/4 cup at a time to form pancakes. Add additional butter for each batch of pancakes.
Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy.
Serve the pancakes warm with a side of bacon and a dusting of confectioner's sugar, whipped cream, sliced fruit and/or maple syrup.
While Summer is definitely one of my favorite times to pack up and get outta town, as the season draws to a close, I find myself craving the comforts of home. Don't get me wrong, we thoroughly enjoyed our time in Highlands, North Carolina and the Hamptons, but for some reason, cooking and enjoying wine in my own kitchen, with my husband and doggies just feels supremely satisfying. And while I love the Hubs and pups to pieces, this feeling could also be due to the run of tasty recipes I've been churning out lately - what can I say, I'm on a Summer-inspired culinary roll!
But I can't take all the credit.
Living by the beach is a constant source of culinary inspiration. And during the dog days of Summer when it's not uncommon for temps to remain in the 90's all night long, I've been leaning towards light, lean, seafood-inspired dishes that are perfect for pairing with crisp, refreshing white wines or rosés. This recipe for Clams with Fennel + White Bean Sauce is one mouth watering example!
This one pot meal is not only flavorful and healthy, it also doesn’t require you to crank up the oven or dirty a lot of pots and pans. And I especially love featuring fabulous food and wine combinations that can easily be throw together on a weeknight as well. There's no reason to slave for hours over a hot stove to conjure beautiful flavors. In fact, that's what my collection of Fast + Fabulous recipes is ALL about!
And now it's time for the flavah breakdown! In this recipe, the flavor of the sweet, juicy littleneck clams is accentuated by the bright, citrusy lemon juice and subtle, licorice-y flavor of the fennel. The creamy white beans impart nice texture and body to the dish, creating a sauce that'll luxuriously coat the back of your spoon, not to mention your palate. The lone sprig of rosemary adds a deep, fragrant base note which provides lovely depth of flavor and you simply must, I mean MUST serve this dish with generous slices of toasted, crusty French bread that have been rubbed with a garlic clove while still warm. The fancy name for this garlic-rubbed toast is fettunta but let's just call it DELICIOUS!
Hungry yet?
To pair with Clams with Fennel + White Bean Sauce, a crisp, refreshing white wine would be best. I especially like Sancerre from France's Loire Valley which is crafted exclusively from the Sauvignon Blanc grape. It’s mineral-driven and citrusy, and imparts brightness to the dish, while also balancing its creaminess.
I really like the Henri Bourgeois Sancerre La Côte des Monts Damnés ($30) with its delicate notes of stone fruit, limestone, pear and citrus followed by a cleansing, mineral-tinged finish. But a Sauvignon Blanc from California or New Zealand would also work nicely as would other crisp, light whites such as Grüner Veltliner from Austria, Vermentino from Italy or a Sauvignon Blanc/Semillon blend from Bordeaux.
Please see below for the full recipe and I hope you enjoy this dish as much as we do. Now, what are your favorite flavors of Summer? I'd really love to know, I'm just nosy that way, so please let me know in the Comments section below.
Print Recipe"CLAMS WITH FENNEL + WHITE BEAN SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 2-4 servings
Pair this dish with a crisp, refreshing white wine like a Sancerre from France's Loire Valley!
INGREDIENTS
2 15-ounce cans of cannellini or Great Northern beans, rinsed
1/4 cup of good olive oil, plus more for drizzling
1 medium fennel bulb
3 garlic cloves, thinly sliced
1 sprig fresh rosemary
1 lemon
1/3 cup dry white wine like Sancerre or Sauvignon Blanc
1/3 cup coarsely chopped fresh, flat leaf parsley
36 littleneck clams, scrubbed
6 slices of French bread, toasted + rubbed with a garlic clove
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Toss drained and rinsed white beans in a medium bowl with a drizzle of olive oil and season with Kosher salt and pepper. Set aside.
Remove fronds from fennel bulb and set aside. Remove any damage from the outside of the fennel bulb using a vegetable peeler and then cut bulb in half. Thinly slice one half of the fennel bulb and wrap the slices in a damp paper towel to prevent browning. Finely chop the remaining half of the fennel bulb.
Heat the 1/4 cup of olive oil in a large, heavy bottomed pot over medium heat. Add chopped fennel, sliced garlic and rosemary sprig and cook, stirring frequently, until fennel has softened, approx. 5 minutes.
Using a paring knife or vegetable peeler, remove two wide strips of zest from the lemon. Cut the lemon in half and remove the seeds.
Add the clams and lemon zest strips to the pot and squeeze in the juice from one half of the lemon. Cover the pot and give it a good shake back and forth to distribute the clams evenly. Cook for 5-7 minutes, until some of the clams have opened or begun to open. Transfer any open clams to a separate bowl and cover the pot once again and cook until the remaining clams open, approx 7-9 minutes. Then transfer the remainder of cooked clams to the bowl and discard any clams that did not open!
Add reserved, seasoned white beans and white wine to the pot and stir to combine. Bring mixture to a boil, reduce to simmer and return the cooked clams to pot along with half of the chopped parsley. Toss gently to combine and cover the pot and reheat clams for approx 5 minutes.
In a separate bowl, add the remaining chopped parsley and sliced fennel and squeeze the remaining lemon half over the mixture. Season fennel herb mixture with Kosher salt and pepper and a drizzle of olive oil and toss to combine.
Serve clams topped with the fennel herb mixture and plenty of toasted French bread rubbed with garlic to sop up the delicious sauce.
I recently featured this cocktail as part of my WPTV Father's Day segment but we've been enjoying it so much I felt I needed to give the Summer Citrus Old Fashioned more love in the form of its very own blog post. This recipe is a delightful Summertime spin on a revered classic cocktail and if you love Bourbon, or even if you THINK you don't, I think you'll be pleased with the results.
Oodles of delightful, fresh citrus and flavor-infused lemon thyme simple syrup (which is super easy to make!) take the edge off the Bourbon while also beautifully enhancing its flavor. The addition of sparkling water also diffuses its potency slightly, making it more appropriate for Summer sipping. You don't want to miss all the fun at your Summer soirée now, do you?
I also love serving it is a fashionable Mason jar so you can also enjoy the beautiful Summer colors of the citrus, thyme and cherries.
I hope you enjoy the delicious Summer Citrus Old Fashioned as much as we do! To see other installments of Cocktail Couture, please click here. What are YOUR favorite Summer-inspired cocktails? Please let me know in the Comment section below!
Print Recipe“COCKTAIL COUTURE: SUMMER CITRUS OLD FASHIONED”
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 3-4 cocktails
Ingredients
For Lemon Thyme Simple Syrup:
1 cup sugar
1 cup still water
6-7 sprigs of fresh lemon thyme (if you can't find lemon thyme regular thyme is fine!)
For Cocktail:
1 cup Four Roses Yellow Label Bourbon
2 cups sparkling water
¼ cup (or to taste) Lemon Thyme Simple Syrup
6-7 dashes Angostura bitters
1 orange, zested into 1" wide x 2-3" long strips for garnish, and then sectioned
1 grapefruit, sectioned
Thyme sprigs for garnish
Cocktail cherries for garnish (optional)
Instructions
To make the lemon thyme simple syrup, add the still water and sugar to a small saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
Once sugar is dissolved, remove pan from heat and add the thyme springs. Let steep for about 1 hour. Remove thyme sprigs from the cooled syrup and discard them. Strain the mixture into an airtight container and refrigerate until ready to use.
To make the cocktail, cut orange and grapefruit sections into bite-sized chunks.
Combine the bourbon, bitters, and lemon thyme simple syrup (to taste) in a pitcher. Adjust flavors to taste and then top with sparkling water just before serving.
Add ice cubes to serving glasses and divide chopped citrus among them. Add an orange twist and a few thyme sprigs to each glass and then pour prepared cocktail over ice and serve immediately!
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