4. Divide the clams and sauce among 4 soup or pasta plates and serve with crusty bread to mop up the sauce.
Quick or Quicker Kimchi
Ingredients:
1 small head napa cabbage (about 1 pound)
1/3 cup kosher salt
1/3 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon sweet or hot paprika
1/4 teaspoon cayenne pepper
1/2 medium red bell pepper
3 medium scallions
One 3-inch piece fresh ginger
1 garlic clove
Procedure:
1. Trim of the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 11 2-inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours. Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.
2. Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.
3. Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, and refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.
Quicker Kimchi: Drain, rinse, and thoroughly dry 1 cup sauerkraut. Prepare the recipe as above, substituting the sauerkraut for the salted cabbage with no standing time, and serve right away.
Tomatillo salsa
Ingredients:
2 large tomatillos (about 6 to 7 ounces)
2 medium scallions
1 small jalapeno chile (make sure it has heat)
1/4 cup firmly packed fresh cilantro leaves and stems
2 tablespoons vegetable oil
2 teaspoons fresh lime juice
2 small garlic cloves
1/4 teaspoons kosher salt
freshly ground black pepper
Procedure:
1. Remove the papery husk, rinse, and thickly slice the tomatillos. Trim and thickly slice the white and light green parts of the scallions (about 1/4 cup) and coarsely chop the jalapeno (about 2 teaspoons). Transfer the tomatillos, scallions, jalapeno, and cilantro to a food processor fitted with the chopping blade. Add the vegetable oil and lime juice and press in the garlic (about 2 teaspoons).
2. Pulse until the mixture is finely chopped. Add the salt and pepper to taste. Transfer to a bowl cover and refrigerate until ready to use. Or freeze in 1/4-cup packages for later use.
Steamed mussels with hot sausage
Ingredients:
3.5 pounds mussels (preferably cultivated)
1 large onion
1/4 cup extra virgin olive oil
1 garlic clove
8 ounces hot Italian sausage (or sweet if you prefer)
1 cup dry white or red wine
1/2 teaspoon freshly grated orange zest
1/2 cup fresh flat-leaf parsley leaves
Toasted or grilled French bread, as an accompaniment
Procedure:
1. Scrub the mussels with a brush under cold water and remove the beards. Discard any mussels that won't close. Chop the onion (about 2 cups)
2. Heat the olive oil in a large, deep saucepan or Dutch oven over medium heat until hot. Reduce the heat to medium-low; add the onion and cook for 5 minutes, or until it has softened.Press in the garlic (about 1 teaspoon) and saute for 1 minute more.
3. Remove the sausage from the casings and crumble it into the onion mixture. Cook, breaking up any large pieces of sausage, for about 5 minutes, or until it is no longer pink.
4. Add the mussels, wine, and orange zest to the saucepan. Cover and cook for 4 to 6 minutes or until the mussels just open. check frequently and transfer the mussels to a bowl as they open. Discard any mussels that don't open after 6 to 8 minutes.
5. Chop the parsley (about 1/4 cup). Divide the mussels among 4 dishes, ladling some of the sauce over each portion. Top each with chopped fresh parsley and serve with toasted or grilled French bread.
