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Video: Cook up Beantown’s favorite shellfish stew

TODAY recipes
updated 2/14/2013 7:13:27 PM ET 2013-02-15T00:13:27

Recipe: New England shellfish stew

  • 2 ounces of extra-virgin olive oil
  • 1/2 clove of garlic, sliced thin
  • 1/4 cup of carrot, small dice
  • 1/4 cup of onion, small dice
  • 1/4 cup of celery, small dice
  • 1 cup of fresh calamari, sliced into thin rings
  • 5 ounces of cod (halibut or haddock can be substituted), cut into 5 pieces
  • Pinch of fresh chopped rosemary
  • Pinch of fresh chopped thyme
  • Large pinch of kosher salt
  • Large pinch of black pepper
  • Large pinch of crushed red pepper
  • 12 ounces of milled San Marzano tomatoes
  • 8 small clams (little necks, cherrystones, manilla)
  • 12 mussels (scrubbed and debearded)
  • 6 large shrimp, peeled and deveined
  • 6 large scallops
  • 1/4 cup of chopped Italian parsley

Place olive oil and garlic in a large soup pot and place over high heat.

Cook garlic for approximately 1 minute, add carrots, onions, celery and cook for 1 more minute.

Add calamari and cod and cook for 1 minute, stirring occasionally.

Add rosemary, thyme, salt, pepper and crushed red pepper, stir to incorporate.

Add tomatoes and clams, reduce heat to medium high and cover.

Note: Different clams take different amounts of time to open. Look in the pot after 3 minutes or so and see if clams are just starting to open. When they just start to crack open, proceed with next step.

Add mussels, shrimp and scallops to the pot and cook for 3 minutes or until mussels open.

Taste broth and adjust seasoning.

Add chopped parsley and serve.

Serve with lots of grilled bread for dipping!

Serving Size

Serves 2.

Recipe: Red flannel hash

  • 2 ounces extra-virgin olive oil
  • 1/2 white onion, medium dice
  • 1 celery stalk, medium dice
  • 1 gold beet, roasted, medium dice
  • 1 red beet, roasted, medium dice
  • 1 large carrot, blanched until tender, medium dice
  • 1 Yukon gold potato, blanched until tender, medium dice
  • 1 cup of chopped corned beef or pastrami
  • Pinch of fresh thyme
  • Salt and pepper to taste
  • 2 ounces of water

In a skillet, place olive oil in pan and place over high heat.

Add onions and celery and cook for approximately 3 minutes, until onions are translucent and tender.

Add gold beets, blanched carrot and blanched potato, and sauté for approximately 1 more minute.

Add corned beef or pastrami.

Add thyme, salt, pepper and water and cook for 1 minute, until meat is hot.

Add red beet last and toss together.

Adjust seasoning and serve.

Serving Size

Serves 4.

Recipe: Boston cream cupcakes

  • For the cupcakes:
  • 3/4 cup canola oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk
  • For the pastry cream:
  • 1 quart milk
  • 1 1/2 ounces corn starch
  • 8 ounces sugar
  • 1 1/2 teaspoons salt
  • 3 whole eggs
  • 1 tablespoon vanilla extract
  • 1 ounce butter
  • For the chocolate frosting:
  • 1 pound mascarpone cheese
  • 8 ounces sour cream
  • 5 ounces granulated sugar
  • 5 ounces whole milk
  • 1 cup cocoa powder

To make the cupcakes:
Combine all ingredients and mix well.

Pour into cupcake papers.

Bake at 325 degrees, rotating pan every 6 minutes until cake tester comes out clean.

To prepare the pastry cream:
Heat milk.

Using a whisk, combine sugar, cornstarch and eggs.

When milk is steaming, add egg mixture to milk. Cook pastry cream until it becomes very thick and begins to bubble in the center.

Pour pastry cream into a pan and place over an ice bath.

When pastry cream has cooled, place into a piping bag.

Pierce the cupcakes with a knife and inject pastry cream into the center of the cupcakes.

To make the chocolate frosting:
Place all ingredients into an electric mixer. Mix with the whip attachment until mixture is stiff.

Place frosting in a piping bag with a decorative tip.

Pipe frosting onto cooled cupcakes.

Serving Size

Serves 6.

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