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Video: Columbus Day recipes from the Scottos

TODAY recipes
updated 10/7/2011 5:01:17 PM ET 2011-10-07T21:01:17

Recipe: Cod chowder

  • 4 slices Italian bacon, chopped
  • 1 small onion, chopped
  • 1 tablespoon chopped garlic
  • 2 (8 ounce) bottles clam juice
  • 1 pound baking potatoes, washed, skinned, and cut into quarters
  • 3 carrots, cleaned, sliced thin
  • 3 celery stalks, cleaned, sliced thin
  • 1 cup white wine
  • 2 cups whole milk
  • 1 tablespoon butter
  • 1 cup fresh or frozen corn
  • 1/2 teaspoon paprika
  • 1 1/2 pounds cod filets, cut into 2-inch pieces
  • Salt and pepper to paste

In a heavy large pot over medium heat, cook the Italian bacon until crisp then transfer to paper towels to drain.

Add the onion and garlic, sauté until lightly golden. Add clam juice, potatoes, carrots, celery, white wine, and season with salt and pepper. Reduce heat to low and simmer for at least 15 minutes until vegetables have softened.

Add milk, butter, corn, bacon, and paprika. Cook for 5 minutes then add the cod, cover and simmer for about 7 minutes until the cod is opaque in the center and begins to break apart.

Serving Size

Serves 6

Recipe: Shrimp and white beans

  • 1/2 cup olive oil reserve, 2 tablespoons for drizzle
  • 3 tablespoons garlic, peeled, diced fine
  • 2 pounds medium shrimp, peeled, deveined
  • 3 celery stalks, cleaned, sliced thin
  • 1 red onion, sliced thin
  • 1 tablespoon capers, drained
  • 3 tablespoons Italian parsley, finely chopped
  • 2 tablespoons chives, finely sliced
  • 2 cans Cannellini beans, drained and rinsed
  • Juice from 2 lemons
  • Salt and pepper to taste

In a large skillet over medium heat, add the olive oil and sauté garlic until light brown. Add the shrimp and while stirring, cook for about 2 minutes on each side until shrimp is coral in color.

Remove from heat and place shrimp in a large bowl. Add celery, red onion, capers, parsley, chives and Cannellini beans. Add 2 tablespoons of olive oil, the juice of 2 lemons, toss and serve.

Serving Size

Serves 6

Recipe: Steamed mussels and clams with chorizo sausage

  • 2 dozen Manila clams
  • 2 dozen Maine mussels
  • 1/2 cup good quality extra virgin olive oil
  • 3 garlic cloves, sliced thin
  • 3 shallots, minced
  • Saffron threads, large pinch
  • 1/4 teaspoon fennel seed
  • 1 teaspoon fresh picked thyme leaves
  • 1/2 pound chorizo sausage, sliced thin
  • 1 can Cannellini beans, drained and rinsed
  • 4 ounces white wine
  • 8 ounces clam juice
  • 1 tablespoon fresh basil, rough chopped
  • 1 bunch arugula, washed thoroughly and roots trimmed off
  • 1/2 cup cherry tomatoes, sliced
  • Salt and pepper to paste

Wash and scrub clams and mussels. Remove beards from mussels and refrigerate until ready to assemble dish. Discard any clams that are open and do not close, or that do not smell fresh.

In a large 14-inch stainless steel sauté pan with lid, add oil, heat till lightly smoking then add garlic, shallots, saffron, fennel, thyme, and chorizo. Sweat but do not brown, about 2 to 3 minutes. Add mussels, clams, and white beans all together. Toss with a spoon. Deglaze with white wine. Cook for 1 minute then add clam juice and cover with lid. Do not reduce heat. Allow to cook for 3 minutes or until clams and mussels open.

To finish, after clams and mussels are open, add basil, arugula, cherry tomatoes and season with salt and pepper. Cover with lid and allow ingredients to cook together for 1 minute longer. Serve immediately.


Cooking this dish requires only 7 to 8 minutes; do not start until ready to serve.

Great accompaniment to this dish is crusty Chibatta bread rubbed with garlic, brushed with olive oil and grilled. Great for mopping up wonderful broth from clams and mussels.

Serving Size

Serves 4 to 6

Recipe: Nutella cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1/2 cup nutella
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon vanilla
  • 1 egg

Sift together flour, salt and baking powder; set aside. Cream butter, nutella and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into ¾-inch balls. Place on greased baking sheets and bake cookies at 375 degrees F for about 10 to 12 minutes. Remove from oven and set aside to cool.

Serving Size

Makes 36 cookies

Recipe: Nutella mousse tart

  • For the crust
  • 1 1/2 cups nutella cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 stick (4 ounces) butter, melted
  • For the filling
  • 2 jars nutella
  • 1 cup mascarpone
  • 2 cups heavy cream
  • 1 1/2 ounces Frangelico

For the crust: In a large bowl, combine cookie crumbs, sugar, flour and butter. Mix well and press into 9 or 10-inch pie pan. Bake at 350 degrees F for 15 minutes. Remove from oven and set aside to cool completely.

For the filling: Whip Nutella and mascarpone until smooth.

In a separate bowl, whip heavy cream and Frangelico till stiff peaks form. Fold whipped cream into nutella mixture and pour into prepared pie crust. Cover with plastic wrap and chill overnight. Serve with fresh whipped cream.

Serving Size

Serves 6

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