FW Chef Issue 2011 Ipad

FW Chef Issue 2011 Ipad

Read the transcript of this video
Hi I'm Stephanie Izard from Girl & The Goat in Chicago. One of Food and Wine Magazine's 2011 best new chefs. Today I'm gonna make for you a really simple recipe, my clam Buccatini. I'm gonna use [UNKNOWN] in a saute pan from All-Clad's new stainless steel line. [MUSIC] The first step in our recipe is making our fennel broth. I'm gonna start off with just a little olive oil in a pan. Add in our fennel and some sliced onion. And also some crushed garlic. We're gonna let that sweat for about three minutes. While I'm sweating, I'm gonna add in a little bit of kosher salt. What's great about this pot is that it has a nice, wide bottom which allows us to sweat our vegetables before adding in the liquid, and the nice, high sides so once the liquid's in there, it won't evaporate too quickly, allowing all the flavors to really infuse into our stock. We're gonna add in some fennel seed. This is just gonna really kick up that fennel flavor. Once those have toasted in just a little bit, we're gonna add in some cold water. [SOUND] There we go. Now, you just bring it up to a boil, reduce to a simmer, and let it simmer for about an hour. How simple is that? Okay. So, now we're ready to get into our iron clad saute pan and finish our dish. Start off with a little bit of olive oil. And then we're going to sweat some fennel. Got little julienne fennel. Some minced shallot. Little bit of minced garlic. [MUSIC] And again, we're going to put a little salt on here while we're sweating so that all the flavors come out and we don't get any color. I love this saute pan, cause there's plenty of room for sauteing. There's also nice, high sides, preventing any splattering. And, it's real easy to handle. This mixture's ready so we're going to add in a little bit of green tomato, not too much, but you're really going to get that nice fresh flavor. Now we're just going to add in just a little bit of white wine That's going to deglaze the pan and bring out all the little bits that have caramelized. What's great about this pan is its got nice even heating so you can saute and deglaze all in one pan. We're going to put in our clams. Season our clams with a little salt and pepper. Then we're going to add in a bit of our fennel stock. Cover our clams and let them steam just so they open, it'll take about 3 to 5 minutes. All right, now that our clams are all open, ready to go, we're gonna add in our bucatini, put in our pork sausage. It's already out of the casings and it's been pre-cooked. And then we're gonna add in our horseradish creme fraiche, which is gonna finish the sauce. Let the creme fraiche melt into the fennel stock, making a nice, thick sauce. Season it with a little salt and pepper. Garnish with a little green tomato. And there you have it. A simple clam bucatini made in our All-Clad stockpot and sauté pan.
Sponsored Stories
FW Chef Issue 2011 Ipad


Advertisement