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clams for valentine's day on inside hook

clams for valentine's day on inside hook

Another Valentine's Day, another recipe for the guys to cook for the ladies! This year I shared a recipe for steamed clams with maitake mushrooms and israeli couscous with Inside Hook. I have to say, it's one of my new favorite dishes. And ladies, feel free to try this one out, too!

Check it out here.

dark chocolate cremoso with olive oil

Dark Chocolate Cremoso with Olive Oil

Recipe Type: Dessert

Author: Sarah Ashley

Serves: 10 to 12

A super-rich, custard-like chocolate pudding. I like to drizzle with very good olive oil and serve with finely diced strawberries. The combination of olive oil and dark chocolate is heavenly - and definitely sexy!

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/3 cup sugar
  • 6 large egg yolks
  • 16 ounces high-quality dark chocolate, chopped
  • Extra-virgin olive oil, for serving
  • Maldon, for serving
  • Very finely diced strawberries, for serving

Instructions

  1. Heat cream, milk, and sugar in a medium saucepan. Meanwhile, whisk egg yolks in a bowl. Once the liquid is hot, slowly pour about a cup of it (no need to measure) into the egg yolks. (This tempers your egg yolks so that they do not turn into scrambled eggs.) Add tempered egg yolks back into the saucepan with remaining milk and cream mixture and cook over medium heat, whisking, until thickened.
  2. Remove from heat and strain through chinois or fine-mesh strainer. Add chocolate and allow to stand for 5 minutes, then whisk until smooth. Cover and refrigerate until cold, about 4 hours. (If you need to bring the temperature down quickly, place the bowl of cremoso in a large bowl of ice water and give it a whisk every few minutes.)
  3. Serve in a large shallow bowl with strawberries in the center. Drizzle olive oil over the top and sprinkle with Maldon.

 

tomatillo-avocado salsa

tomatillo-avocado salsa

Tomatillo-Avocado Salsa
Tomatillo-Avocado Salsa
Recipe Type: Sauce/Condiment
Author: Sarah Ashley
My favorite salsa verde recipe, with both roasted and fresh tomatillos and creamy avocado.
Ingredients
  • 1-1/2 to 2 pounds tomatillos, husked and halved (quartered if very large)
  • 2 jalapeño chile peppers
  • 4 or 5 garlic cloves, peeled
  • 1 onion, peeled and quartered
  • Canola or vegetable oil
  • Kosher salt
  • Handful cilantro leaves (about a cup)
  • Juice of 1 lime
  • 3 avocados, diced
Instructions
  1. Preheat oven to 450 degrees. Toss half the tomatillos with all of the chiles, garlic, and onion on baking sheet. Drizzle with oil, season with salt, and toss to coat. Roast until browned in spots, 15 to 20 minutes.
  2. Allow to cool slightly; remove seeds and stem from chiles. Transfer everything to food processor along with remaining tomatillos, cilantro, and lime juice. Process until combined and season to taste (you'll need 1/2 to 1 teaspoon salt). Pulse or fold in avocado (fold in gently to keep it chunky). Check for seasoning again and serve.

 

chipotle-roasted tomato salsa

chipotle-roasted tomato salsa

Chipotle-Roasted Tomato Salsa
Chipotle-Roasted Tomato Salsa
Recipe Type: Sauce/Condiment
Author: Sarah Ashley
A smoky, spicy salsa with deep flavor and sweetness from roasted tomatoes. Perfect for when tomatoes might not be at their peak!
Ingredients
  • 1-1/2 to 2 pounds tomatoes, quartered
  • 4 or 5 garlic cloves, peeled
  • 1 onion, peeled and quartered
  • Canola or vegetable oil
  • Kosher salt
  • Juice of 1 lime
  • 1 to 2 chipotle chile peppers in adobo, plus adobo sauce to taste
  • 1/3 cup toasted pepitas (pumpkin seeds)
Instructions
  1. Preheat oven to 450 degrees. Toss tomatoes, garlic, and onion on baking sheet. Drizzle with oil, season with salt, and toss to coat. Roast until browned in spots, 15 to 20 minutes.
  2. Allow to cool slightly, then transfer to food processor along with lime juice, chipotle (taste if after you add the first one to see if you want is spicier). Process until combined and season to taste (you'll need 1/2 to 1 teaspoon salt).