Yangi retseptlar

Sharob bo'yicha maslahatlar: Flash Xovardin

Sharob bo'yicha maslahatlar: Flash Xovardin


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Qaysi sharob sotiladigan sayt eng yaxshi narxlar va eng yaxshi tanlovga ega?

Bizdan tez -tez qaysi veb -sayt eng yaxshi sharob takliflari borligini so'rashadi. Yaqinda sanoat insayder Sharob va uzum mutaxassisligi bo'yicha bu qiziqarli tahlilni tuzdi flesh-sotish saytlari - Zolushka, Wine.Woot, Lot 18 va Wines Til Sotilgan - sharobga eng katta chegirmalarni taklif qilishini aniqlash uchun.

Ammo kim eng yaxshisiga ega tanlash? Biz bir hafta davomida ushbu saytlarning har birini va ular taklif qilgan takliflarni tomosha qildik. Etti kunlik takliflarning umumiy soniga va har birining sifatiga (biz mintaqalar, brendlar va vintlar haqidagi bilimlarimiz yordamida baholadik) va haqiqiy chegirmaga asoslanib, biz quyidagilarni topdik: Wines Til Sold Out sotiladi tort Mana nima uchun:

Uzoq va uzoq, WTSO boshqa saytlarga qaraganda ko'proq takliflarni taklif qiladi - ba'zida kuniga beshgacha. Va cheksiz sharob byudjetini nazarda tutgan holda, biz WTSO-ning 28 taklifining deyarli yarmini sotib olgan bo'lar edik, ular yuqori darajadagi Bordo (Cos d'Estournel va Château Pavie) dan Brunello di Montalsinodan Markaziy Otago Pinot Noirgacha Napa Cabernetgacha. yo'l tar.

Aksincha, Zolushkaga 10 ta taklif, 18 -lotga sakkizta taklif bor edi. Ikkisi o'rtasida biz Zolushkaning to'rtta sharobini sotib olgan bo'lar edik va 18 -lotdan faqat uchtasini. Wine.Woot bizni hayajonlantirgan beshta beshta taklifdan faqat bittasiga ega edi.

Shuni yodda tutingki, skautlarning eng yaxshisi bitta emas, balki barcha flesh-sotuv saytlarida amalga oshiriladi. (Va sharobni chegirmali xarid qilish bo'yicha o'tgan maslahatlarimizga murojaat qiling).

Lekin biz bilmoqchimiz: Sizningcha, sharob chegirmalari uchun eng yaxshi sayt qaysi? O'z tajribangizni biz bilan quyida baham ko'ring.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichkina, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qigan paytlarim edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej jamg'armasi uchun mablag 'to'plagan, shuning uchun men buni qilmaganman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi edi, u Solt -Leyk -Siti shahridagi eng yaxshi dengiz mahsulotlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlayotganda, keyin esa emigratsiyaga yo'l oldi. Kanyon, kechki ovqat smenasida ishlash uchun tarixiy Rut's Dinerga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, va keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatiga o'xshab ketadi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlarini yashash uchun to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiant bo'lib ishladim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Albatta, kollej meni shu martabaga ko'niktirdi, lekin men ofitsiantlik va men boshimga mol go'shti quyib, buyurtmalarni boshimda ushlab turishim bilan o'rnatgan munosabatlarim menga hayot maktabi kabi o'rgatdi.

Stollarda kutish odamlarni, biz xizmat qilayotganlarni va bizga xizmat qilayotganlarni qadrlashga majbur qildi. Bu menga maqsadlarga erishish va yutuqlarni qo'lga kiritish uchun zarur bo'lgan mashaqqatli ishni bajarish uchun kuch berdi. Bu meni bugun kimligimni ko'rsatdi. Va buning uchun men doimo minnatdor bo'laman.

Market Street Grill -dagi vaqtimning ikkita yon mahsuloti: 1) men erim bilan uchrashdim va 2) biz ularning bir nechta retseptlarini qabul qildik, ular hozir biznikiga aylandi. Bizning mashhur qandolat go'shti va ularning to'ldirilgan pasilla qalampirlari bizning uyimizda har doim yoqadi.

Ammo bu bug'langan qisqichbaqalar ... oh, bu mollyuskalar.

Retsept haqida

Restoranda bu taom an'anaviy qisqichbaqalarga qaraganda bir oz shirinroq, mayda, qobiqli qisqichbaqalardan yasalgan. Biz Kaliforniya shtatining Venetsiya -Bich shahrida yashaganimizda, xo'rozlar bilan uchrashish Yuta shtatidan ko'ra osonroq bo'lgan. Shunday qilib, biz ularni kashf qilganimizda, biz ularni iloji boricha tezroq tortib olamiz va bu kechki ovqat uchun.

Qisqichbaqasimon yoki qisqichbaqalar tayyorlashning muhim qismi - pishirishdan oldin yarim qisqichbaqasimonlarni tanlash va ularni yaxshilab chayish. Qisqichbaqasimonlar tubida yashovchilar bo'lib, ular qumda yashaydilar va ular ozuqa suvi va qumning bir bo'lagini so'rib olishlari bilan oziqlanadi. Shunday qilib, agar ular yaxshilab yuvilmasa, qumli yoki qumli bo'lishga moyil. Yuvish uchun qisqichbaqalaringizni taxminan 30 daqiqa sovuq suvli idishga joylashtiring. Bu vaqt ichida mollyuskalar chuchuk suvga yutib, qumni tupurishadi.

Agar siz haqiqiy xo'rozlarni topa olmasangiz, eng nozik luqma uchun topishingiz mumkin bo'lgan eng kichik qisqichbaqalarni qidiring, masalan, kichkintoylar.

Bu qisqichbaqalar uchun bulon mening mutlaq narsam, mening cho'milish joyimga kirishga jur'at etma, sevimli qismim. Va hamma ham shunday. Haqiqiy xamirturushli non bo'laklari bu taom uchun qisqichbaqasimonlar kabi zarurdir, chunki bulyon chindan ham yaxshi.

Boshlash uchun sarimsoq va yashil piyoz sariyog 'bilan qovuriladi, so'ngra ular pishirganda sharbatini chiqarish uchun mollyuskalar qo'shiladi. Ammo bu sharob va tovuq suvi (yoki suv va bulyon) qo'shilishi bu bulon uchun mukammal asos yaratadi.

Oxirgi qadam - qobiq va bulyonni olovdan olib tashlash va sariyog'ini, shuningdek yarim yarimini yoki qaymoqni muloyimlik bilan burish. Issiqlik o'chirilsa, krem ​​buzilmaydi va ajralmaydi.

Agar siz kechki ovqat uchun ko'proq g'oyani qidirmoqchi bo'lsangiz, Parmesan pishloqini qirqish bilan fettuccine yoki lingvin qo'shsangiz, mazali g'oya bo'ladi.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Quyida izoh qoldiring yoki rasmga oling va meni Instagramda #foodiecrusheats bilan belgilang.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichik, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qigan paytlarim edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej jamg'armasiga mablag 'to'plagan, shuning uchun men bunga majbur emasman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi edi, u Solt -Leyk -Siti shahridagi eng yaxshi dengiz mahsulotlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlayotganda, keyin esa emigratsiyaga yo'l oldi. Kanyon kechki ovqat smenasida ishlash uchun tarixiy Rutning kechki ovqatiga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatining hidiga o'xshaydi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlarini yashash uchun to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiant bo'lib ishladim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Albatta, kollej meni shu martabaga ko'niktirdi, lekin men ofitsiantlik va men boshimga mol go'shti quyib, buyurtmalarni boshimda ushlab turishim bilan o'rnatgan munosabatlarim menga hayot maktabi kabi o'rgatdi.

Stollarda kutish odamlarni, biz xizmat qilayotganlarni va bizga xizmat qilayotganlarni qadrlashga majbur qildi. Bu menga maqsadlarga erishish va yutuqlarni qo'lga kiritish uchun zarur bo'lgan mashaqqatli ishni bajarish uchun kuch berdi. Bu meni bugun kimligimni ko'rsatdi. Va buning uchun men doimo minnatdor bo'laman.

Market Street Grill -dagi vaqtimning ikkita yon mahsuloti: 1) men erim bilan uchrashdim va 2) biz ularning bir nechta retseptlarini qabul qildik, ular hozir biznikiga aylandi. Bizning mashhur qandolat go'shti va ularning to'ldirilgan pasilla qalampirlari bizning uyimizda har doim yoqadi.

Ammo bu bug'langan qisqichbaqalar ... oh, bu mollyuskalar.

Retsept haqida

Restoranda bu taom an'anaviy qisqichbaqalarga qaraganda bir oz shirinroq, mayda, qobiqli qisqichbaqalardan yasalgan. Biz Kaliforniya shtatining Venetsiya -Bich shahrida yashaganimizda, xo'rozlar bilan uchrashish Yuta shtatidan ko'ra osonroq bo'lgan. Shunday qilib, biz ularni topganimizda, biz ularni iloji boricha tezroq tortib olamiz va bu kechki ovqat uchun.

Qisqichbaqasimon yoki qisqichbaqalar tayyorlashning muhim qismi - pishirishdan oldin yarim qisqichbaqasimonlarni tanlash va ularni yaxshilab chayish. Qisqichbaqasimonlar tubida yashovchilar bo'lib, ular qumda yashaydilar va ular ozuqa suvi va qumning bir bo'lagini so'rib olishlari bilan oziqlanadi. Shunday qilib, ular yaxshilab yuvilmasa, qumli yoki shag'al bo'lishga moyil. Yuvish uchun qisqichbaqalaringizni taxminan 30 daqiqa sovuq suvli idishga joylashtiring. Bu vaqt ichida mollyuskalar chuchuk suvga yutib, qumni tupurishadi.

Agar siz haqiqiy xo'rozlarni topa olmasangiz, eng nozik luqma uchun topishingiz mumkin bo'lgan eng kichik qisqichbaqalarni qidiring, masalan, kichkintoylar.

Bu qisqichbaqalar uchun bulon mening mutlaq narsam, siz mening cho'milish joyimga kirishga jur'at etolmaysiz, sevimli qismim. Va hamma ham shunday. Haqiqiy xamirturushli non bo'laklari bu taom uchun qisqichbaqasimonlar kabi zarurdir, chunki bulyon chindan ham yaxshi.

Boshlash uchun sarimsoq va yashil piyoz sariyog 'bilan qovuriladi, so'ngra ular pishirganda sharbatini chiqarish uchun mollyuskalar qo'shiladi. Ammo bu sharob va tovuq suvi (yoki suv va bulyon) qo'shilishi bu bulon uchun mukammal asos yaratadi.

Oxirgi qadam - qobiq va bulyonni olovdan olib tashlash va sariyog'ini, shuningdek yarim yarimini yoki qaymoqni muloyimlik bilan burish. Issiqlik o'chirilsa, krem ​​buzilmaydi va ajralmaydi.

Agar siz kechki ovqat uchun ko'proq g'oyani qidirmoqchi bo'lsangiz, Parmesan pishloqini qirqish bilan fettuccine yoki lingvin qo'shsangiz, mazali g'oya bo'ladi.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Quyida izoh qoldiring yoki rasmga oling va meni Instagramda #foodiecrusheats bilan belgilang.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichkina, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy qurilishi piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qigan paytlarim edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej jamg'armasiga mablag 'to'plagan, shuning uchun men bunga majbur emasman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi edi, u Solt -Leyk -Siti shahridagi eng yaxshi dengiz mahsulotlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlayotganda, keyin esa emigratsiyaga yo'l oldi. Kanyon kechki ovqat smenasida ishlash uchun tarixiy Rutning kechki ovqatiga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatining hidiga o'xshaydi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlarini yashash uchun to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiant bo'lib ishladim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Albatta, kollej meni o'sha martaba uchun tayyorladi, lekin men ofitsiantlik va men boshimga mol go'shti quyib, buyurtmalarni boshimda ushlab turishim bilan tuzgan munosabatlarim menga hayot maktabi kabi o'rgatdi.

Stollarda kutish odamlarni, biz xizmat qilayotganlarni va bizga xizmat qilayotganlarni qadrlashga majbur qildi. Bu menga maqsadlarga erishish va yutuqlarni qo'lga kiritish uchun zarur bo'lgan mashaqqatli ishni bajarish uchun kuch berdi. Bu meni bugun kimligimni ko'rsatdi. Va buning uchun men doimo minnatdor bo'laman.

Market Street Grill -dagi vaqtimning ikkita yon mahsuloti: 1) men erim bilan uchrashdim va 2) biz ularning bir nechta retseptlarini qabul qildik, ular hozir o'zimizga aylandi. Bizning mashhur qandolat go'shti va ularning to'ldirilgan pasilla qalampirlari bizning uyimizda har doim yoqadi.

Ammo bu bug'langan qisqichbaqalar ... oh, bu mollyuskalar.

Retsept haqida

Restoranda bu taom an'anaviy qisqichbaqalarga qaraganda bir oz shirinroq, mayda, qobiqli qisqichbaqalardan yasalgan. Biz Kaliforniya shtatining Venetsiya -Bich shahrida yashaganimizda, xo'rozlar bilan uchrashish Yuta shtatidan ko'ra osonroq edi. Shunday qilib, biz ularni kashf qilganimizda, biz ularni iloji boricha tezroq tortib olamiz va bu kechki ovqat uchun.

Qisqichbaqasimon yoki qisqichbaqalar tayyorlashning muhim qismi - pishirishdan oldin yarim qisqichbaqasimonlarni tanlash va ularni yaxshilab chayish. Qisqichbaqasimonlar tubida yashovchilar bo'lib, ular qumda yashaydilar va ular ozuqa suvi va qumning bir bo'lagini so'rib olishlari bilan oziqlanadi. Shunday qilib, ular yaxshilab yuvilmasa, qumli yoki shag'al bo'lishga moyil. Yuvish uchun qisqichbaqalaringizni taxminan 30 daqiqa sovuq suvli idishga joylashtiring. Bu vaqt ichida mollyuskalar chuchuk suvga yutib, qumni tupurishadi.

Agar siz haqiqiy xo'rozlarni topa olmasangiz, eng nozik luqma uchun topishingiz mumkin bo'lgan eng kichik qisqichbaqalarni qidiring, masalan, kichkintoylar.

Bu qisqichbaqalar uchun bulon mening mutlaq narsam, mening cho'milish joyimga kirishga jur'at etma, sevimli qismim. Va hamma ham shunday. Haqiqiy xamirturushli non bo'laklari bu taom uchun qisqichbaqasimonlar kabi zarurdir, chunki bulyon chindan ham yaxshi.

Boshlash uchun sarimsoq va yashil piyoz sariyog 'bilan qovuriladi, so'ngra ular pishirganda sharbatini chiqarish uchun mollyuskalar qo'shiladi. Ammo bu sharob va tovuq suvi (yoki suv va bulyon) qo'shilishi bu bulon uchun mukammal asos yaratadi.

Oxirgi qadam - qobiq va bulyonni olovdan olib tashlash va sariyog'ini, shuningdek yarim yarimini yoki qaymoqni muloyimlik bilan burish. Issiqlik o'chirilsa, krem ​​buzilmaydi va ajralmaydi.

Agar siz kechki ovqat haqida ko'proq g'oyani qidirmoqchi bo'lsangiz, Parmesan pishloqini qirqish bilan fettuccine yoki linguin qo'shsangiz, mazali g'oya bo'ladi.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Quyida izoh qoldiring yoki rasmga oling va meni Instagramda #foodiecrusheats bilan belgilang.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichkina, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy qurilishi piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qishim bilan bog'liq edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej jamg'armasiga mablag 'to'plagan, shuning uchun men bunga majbur emasman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi edi, u Solt -Leyk -Siti shahridagi eng yaxshi dengiz mahsulotlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlayotganda, keyin esa emigratsiyaga yo'l oldi. Kanyon, kechki ovqat smenasida ishlash uchun tarixiy Rut's Dinerga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatining hidiga o'xshaydi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlarini yashash uchun to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiant bo'lib ishladim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Albatta, kollej meni shu martabaga ko'niktirdi, lekin men ofitsiantlik va men boshimga mol go'shti quyib, buyurtmalarni boshimda ushlab turishim bilan o'rnatgan munosabatlarim menga hayot maktabi kabi o'rgatdi.

Stollarda kutish odamlarni, biz xizmat qilayotganlarni va bizga xizmat qilayotganlarni qadrlashga majbur qildi. Bu menga maqsadlarga erishish va yutuqlarni qo'lga kiritish uchun zarur bo'lgan mashaqqatli ishni bajarish uchun kuch berdi. Bu meni bugun kimligimni ko'rsatdi. Va buning uchun men doimo minnatdor bo'laman.

Market Street Grill -dagi vaqtimning ikkita yon mahsuloti: 1) men erim bilan uchrashdim va 2) biz ularning bir nechta retseptlarini qabul qildik, ular hozir biznikiga aylandi. Bizning mashhur qandolat go'shti va ularning to'ldirilgan pasilla qalampirlari bizning uyimizda har doim yoqadi.

Ammo bu bug'langan qisqichbaqalar ... oh, bu mollyuskalar.

Retsept haqida

Restoranda bu taom an'anaviy qisqichbaqalarga qaraganda bir oz shirinroq, mayda, qobiqli qisqichbaqalardan yasalgan. Biz Kaliforniya shtatining Venetsiya -Bich shahrida yashaganimizda, xo'rozlar bilan uchrashish Yuta shtatidan ko'ra osonroq edi. Shunday qilib, biz ularni kashf qilganimizda, biz ularni iloji boricha tezroq tortib olamiz va bu kechki ovqat uchun.

Qisqichbaqasimon yoki qisqichbaqalar tayyorlashning muhim qismi - pishirishdan oldin yarim qisqichbaqasimonlarni tanlash va ularni yaxshilab chayish. Qisqichbaqasimonlar tubida yashovchilar bo'lib, ular qumda yashaydilar va ular ozuqa suvini va qumni bir hil bo'laklarni so'rib olishlari bilan oziqlanadi. Shunday qilib, agar ular yaxshilab yuvilmasa, qumli yoki qumli bo'lishga moyil. Yuvish uchun mollyuskalarni taxminan 30 daqiqa sovuq suvli idishga soling. Bu vaqt ichida mollyuskalar chuchuk suvga yutib, qumni tupurishadi.

Agar siz haqiqiy xo'rozlarni topa olmasangiz, eng nozik luqma uchun topishingiz mumkin bo'lgan eng kichik qisqichbaqalarni qidiring, masalan, kichkintoylar.

Bu qisqichbaqalar uchun bulon mening mutlaq narsam, siz mening cho'milish joyimga kirishga jur'at etolmaysiz, sevimli qismim. Va hamma ham shunday. Haqiqiy xamirturushli non bo'laklari bu taom uchun qisqichbaqasimonlar kabi zarurdir, chunki bulyon chindan ham yaxshi.

Boshlash uchun sarimsoq va yashil piyoz sariyog 'bilan qovuriladi, so'ngra ular pishirganda sharbatini chiqarish uchun mollyuskalar qo'shiladi. Ammo bu sharob va tovuq suvi (yoki suv va bulyon) qo'shilishi bu bulon uchun mukammal asos yaratadi.

Oxirgi qadam - qobiq va bulyonni olovdan olib tashlash va sariyog'ini, shuningdek yarim yarimini yoki qaymoqni muloyimlik bilan burish. Issiqlik o'chirilsa, krem ​​buzilmaydi va ajralmaydi.

Agar siz kechki ovqat haqida ko'proq g'oyani qidirmoqchi bo'lsangiz, Parmesan pishloqini qirqish bilan fettuccine yoki linguin qo'shsangiz, mazali g'oya bo'ladi.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Quyida izoh qoldiring yoki rasmga oling va meni Instagramda #foodiecrusheats bilan belgilang.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichkina, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy qurilishi piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qigan paytlarim edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej jamg'armasiga mablag 'to'plagan, shuning uchun men bunga majbur emasman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi edi, u Solt -Leyk -Siti shahridagi eng yaxshi dengiz mahsulotlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlayotganda, keyin esa emigratsiyaga yo'l oldi. Kanyon, kechki ovqat smenasida ishlash uchun tarixiy Rut's Dinerga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, va keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatiga o'xshab ketadi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlarini yashash uchun to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiantlik bilan shug'ullanardim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Albatta, kollej meni shu martabaga ko'niktirdi, lekin men ofitsiantlik va men boshimga mol go'shti quyib, buyurtmalarni boshimda ushlab turishim bilan o'rnatgan munosabatlarim menga hayot maktabi kabi o'rgatdi.

Stollarda kutish odamlarni, biz xizmat qilayotganlarni va bizga xizmat qilayotganlarni qadrlashga majbur qildi. Bu menga maqsadlarga erishish va yutuqlarni qo'lga kiritish uchun zarur bo'lgan mashaqqatli ishni bajarish uchun kuch berdi. Bu meni bugun kimligimni ko'rsatdi. Va buning uchun men doimo minnatdor bo'laman.

Market Street Grill -dagi vaqtimning ikkita yon mahsuloti: 1) men erim bilan uchrashdim va 2) biz ularning bir nechta retseptlarini qabul qildik, ular hozir biznikiga aylandi. Bizning mashhur qandolat go'shti va ularning to'ldirilgan pasilla qalampirlari bizning uyimizda har doim yoqadi.

Ammo bu bug'langan qisqichbaqalar ... oh, bu mollyuskalar.

Retsept haqida

Restoranda bu taom an'anaviy qisqichbaqalarga qaraganda bir oz shirinroq, mayda, qobiqli qisqichbaqalardan yasalgan. Biz Kaliforniya shtatining Venetsiya -Bich shahrida yashaganimizda, xo'rozlar bilan uchrashish Yuta shtatidan ko'ra osonroq bo'lgan. Shunday qilib, biz ularni topganimizda, biz ularni iloji boricha tezroq tortib olamiz va bu kechki ovqat uchun.

Qisqichbaqasimon yoki qisqichbaqalar tayyorlashning muhim qismi - pishirishdan oldin yarim qisqichbaqasimonlarni tanlash va ularni yaxshilab chayish. Qisqichbaqasimonlar tubida yashovchilar bo'lib, ular qumda yashaydilar va ular ozuqa suvi va qumning bir bo'lagini so'rib olishlari bilan oziqlanadi. Shunday qilib, agar ular yaxshilab yuvilmasa, qumli yoki qumli bo'lishga moyil. Yuvish uchun mollyuskalarni taxminan 30 daqiqa sovuq suvli idishga soling. Bu vaqt ichida mollyuskalar chuchuk suvga yutib, qumni tupurishadi.

Agar siz haqiqiy xo'rozlarni topa olmasangiz, eng nozik luqma uchun topishingiz mumkin bo'lgan eng kichik qisqichbaqalarni qidiring, masalan, kichkintoylar.

Bu qisqichbaqalar uchun bulon mening mutlaq narsam, siz mening cho'milish joyimga kirishga jur'at etolmaysiz, sevimli qismim. Va hamma ham shunday. Haqiqiy xamirturushli non bo'laklari bu taom uchun qisqichbaqasimonlar kabi zarurdir, chunki bulyon chindan ham yaxshi.

Boshlash uchun sarimsoq va yashil piyoz sariyog 'bilan qovuriladi, so'ngra ular pishirganda sharbatini chiqarish uchun mollyuskalar qo'shiladi. Ammo bu sharob va tovuq suvi (yoki suv va bulyon) qo'shilishi bu bulon uchun mukammal asos yaratadi.

Oxirgi qadam - qobiq va bulyonni olovdan olib tashlash va sariyog'ini, shuningdek yarim yarimini yoki qaymoqni muloyimlik bilan burish. Issiqlik o'chirilsa, krem ​​buzilmaydi va ajralmaydi.

Agar siz kechki ovqat haqida ko'proq g'oyani qidirmoqchi bo'lsangiz, Parmesan pishloqini qirqish bilan fettuccine yoki linguin qo'shsangiz, mazali g'oya bo'ladi.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Quyida izoh qoldiring yoki rasmga oling va meni Instagramda #foodiecrusheats bilan belgilang.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichik, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy qurilishi piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qigan paytlarim edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej jamg'armasiga mablag 'to'plagan, shuning uchun men bunga majbur emasman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi edi, u Solt -Leyk -Siti shahridagi eng yaxshi dengiz mahsulotlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlayotganda, keyin esa emigratsiyaga yo'l oldi. Kanyon kechki ovqat smenasida ishlash uchun tarixiy Rutning kechki ovqatiga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, va keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatiga o'xshab ketadi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlarini yashash uchun to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiant bo'lib ishladim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Albatta, kollej meni shu martabaga ko'niktirdi, lekin men ofitsiantlik va men boshimga mol go'shti quyib, buyurtmalarni boshimda ushlab turishim bilan o'rnatgan munosabatlarim menga hayot maktabi kabi o'rgatdi.

Stollarda kutish odamlarni, biz xizmat qilayotganlarni va bizga xizmat qilayotganlarni qadrlashga majbur qildi. Bu menga maqsadlarga erishish va yutuqlarni qo'lga kiritish uchun zarur bo'lgan mashaqqatli ishni bajarish uchun kuch berdi. Bu meni bugun kimligimni ko'rsatdi. Va buning uchun men doimo minnatdor bo'laman.

Market Street Grill -dagi vaqtimning ikkita yon mahsuloti: 1) men erim bilan uchrashdim va 2) biz ularning bir nechta retseptlarini qabul qildik, ular hozir o'zimizga aylandi. Bizning mashhur qandolat go'shti va ularning to'ldirilgan pasilla qalampirlari bizning uyimizda har doim yoqadi.

Ammo bu bug'langan qisqichbaqalar ... oh, bu mollyuskalar.

Retsept haqida

Restoranda bu taom an'anaviy qisqichbaqalarga qaraganda bir oz shirinroq, mayda, qobiqli qisqichbaqalardan yasalgan. Biz Kaliforniya shtatining Venetsiya -Bich shahrida yashaganimizda, xo'rozlar bilan uchrashish Yuta shtatidan ko'ra osonroq edi. Shunday qilib, biz ularni kashf qilganimizda, biz ularni iloji boricha tezroq tortib olamiz va bu kechki ovqat uchun.

Qisqichbaqasimon yoki qisqichbaqalar tayyorlashning muhim qismi - pishirishdan oldin yarim qisqichbaqasimonlarni tanlash va ularni yaxshilab chayish. Qisqichbaqasimonlar tubida yashovchilar bo'lib, ular qumda yashaydilar va ular ozuqa suvini va qumni bir hil bo'laklarni so'rib olishadi. Shunday qilib, ular yaxshilab yuvilmasa, qumli yoki shag'al bo'lishga moyil. Yuvish uchun mollyuskalarni taxminan 30 daqiqa sovuq suvli idishga joylashtiring. Bu vaqt ichida mollyuskalar chuchuk suvga yutib, qumni tupurishadi.

Agar siz haqiqiy xo'rozlarni topa olmasangiz, eng nozik luqma uchun topishingiz mumkin bo'lgan eng kichik qisqichbaqalarni qidiring, masalan, kichkintoylar.

Bu qisqichbaqalar uchun bulon mening mutlaq narsam, siz mening cho'milish joyimga kirishga jur'at etolmaysiz, sevimli qismim. Va hamma ham shunday. Haqiqiy xamirturushli non bo'laklari bu taom uchun qisqichbaqasimonlar kabi zarurdir, chunki bulyon chindan ham yaxshi.

Boshlash uchun sarimsoq va yashil piyoz sariyog 'bilan qovuriladi, so'ngra ular pishirganda sharbatini chiqarish uchun mollyuskalar qo'shiladi. Ammo bu sharob va tovuq suvi (yoki suv va bulyon) qo'shilishi bu bulon uchun mukammal asos yaratadi.

Oxirgi qadam - qobiq va bulyonni olovdan olib tashlash va sariyog'ini, shuningdek yarim yarimini yoki qaymoqni muloyimlik bilan burish. Issiqlik o'chirilsa, krem ​​buzilmaydi va ajralmaydi.

Agar siz kechki ovqat haqida ko'proq g'oyani qidirmoqchi bo'lsangiz, Parmesan pishloqini qirqish bilan fettuccine yoki linguin qo'shsangiz, mazali g'oya bo'ladi.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Quyida izoh qoldiring yoki rasmga oling va meni Instagramda #foodiecrusheats bilan belgilang.


Qanday qilib eng yaxshi bug'langan mollyuskalar yasash mumkin

Kichik, shirin qisqichbaqalar sariyog ', sarimsoq, oq sharob va qaymoqda pishiriladi, xamirturushli nonni cho'ktirish uchun eng yaxshi sosni yaratadi.

Men yillar davomida ofitsiant bo'ldim. Mening birinchi ofitsiantlik ishim 15 yoshimda, mening eng yaxshi do'stim, Ugendagi Sandy ’s Fine Foods oilaviy restoranida edi. Ular eng ajoyib uy qurilishi piroglarini tayyorladilar. Men bu ishdan ko'p narsani o'rgandim va bu men uchun oddiy soatlik ish haqidan ham ko'proq daromad olishim mumkin bo'lgan birinchi qadam edi.

Bir soatlik ish haqi bo'yicha maslahatlar berish meni kutish stollariga bog'lab qo'ydi.

Ofitsiantlik ham kollejda o'qigan paytlarim edi. Mening aqldan ozgan pulim. Men omadli edimki, ota -onam oldindan rejalashtirgan va mening kollej fondimga jamg'argan, shuning uchun men bunga majbur bo'lmaganman.

Kollejni tugatgandan so'ng, men eng yaxshi do'stim bilan Evropaga borish uchun pulni tejash uchun ikkita ofitsiantlik ishida ishladim. Bu yoz, mening parfyum yog'im va qovurilgan baliqlarning xushbo'y hidi, chinor siropining xushbo'y hidi edi, u o'z vaqtida Salt -Leyk -Siti dengiz taomlari restoranida, nonushta va tushlik uchun Market Street Grillda ishlagan, keyin emigratsiyani boshlagan. Kanyon kechki ovqat smenasida ishlash uchun tarixiy Rutning kechki ovqatiga.

Bu qiyin ish edi. Uzoq kunlar va kechalar bilan, keyin tong otganda, men erkaklar galstukini kiyib, Oksfordning pastki tugmachasini kiyib olaman, bu kecha halibut ziyofatining hidiga o'xshaydi.

Ikki ishda ishlash, har kuni kun bo'yi ba'zi odamlar uchun odatiy holdir. Bilaman, hamma ham faqat sayohatni tejash uchun ishlash imkoniyatiga ega emas. Yoki poyabzal xarid qilish odati yoki ularning chang'i kartasi uchun. Yoki hatto o'zlarini kollejga topshirish uchun. Buning o'rniga ular o'z hayotlari uchun pul to'lash uchun ikki va uch ishda ishlaydilar.

Men o'sha yozda Evropaga bormadim. Men bir yil yoki undan ko'proq vaqt davomida ofitsiantlik bilan shug'ullanardim, men o'z kasbimga-kollej darajasiga-biror narsaga ega bo'lishdan oldin.

Sure, college set me up for that career, but waitressing and the relationships I formed while I was ladling clam chowder and keeping orders straight in my head taught me just as much as the school of life, if not more.

Waiting on tables made me appreciate people, those we serve and those that serve us. It gave me the fortitude to do the hard work that goes into reaching goals and making achievements. It made me who I am today. And for that, I will always be grateful.

Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house.

But these Steamed Clams…oh, these clams.

About the recipe

At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.

An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.

If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.

The broth for these clams is my absolute, don’t you dare get in my dipping space, favorite part. And everyone else’s too. Crusty slices of real sourdough bread are as essential to this dish as the clams themselves, because the broth is truly that good.

To start, garlic and green onion are sautéed in butter and then the clams are added in to release their juices as they cook. But it’s the addition of wine and chicken broth (or water and bouillon) that creates the perfect base for this broth.

The final step is to remove the clams and broth from the heat and gently fold in a final pat of butter, plus half and half or cream. Adding the cream OFF the heat ensures the cream will not break or separate.

If you’re looking for more of a dinner idea, adding fettuccine or linguine with a shaving of Parmesan cheese would be a delicious idea.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.


How to Make the Best Steamed Clams

Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.

I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.

Making tips on top of an hourly wage got me hooked on waiting tables.

Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.

After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.

It was hard work. With long days and late nights and then right back up at the crack of dawn to choose which men’s tie I’d wear with my blue button down oxford that still smelled like last night’s halibut feast.

Working two jobs, all day every day for some people is the norm. I know not everyone has the opportunity to work just to save for a trip. Or for a shoe shopping habit or their ski pass. Or even to put themselves through college. Instead they’re working two and three jobs to pay for simply living their life.

I didn’t end up going to Europe that summer. I kept waitressing for another year or so before I moved into my you-better-use-that-college-degree-for-something career.

Sure, college set me up for that career, but waitressing and the relationships I formed while I was ladling clam chowder and keeping orders straight in my head taught me just as much as the school of life, if not more.

Waiting on tables made me appreciate people, those we serve and those that serve us. It gave me the fortitude to do the hard work that goes into reaching goals and making achievements. It made me who I am today. And for that, I will always be grateful.

Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house.

But these Steamed Clams…oh, these clams.

About the recipe

At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.

An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.

If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.

The broth for these clams is my absolute, don’t you dare get in my dipping space, favorite part. And everyone else’s too. Crusty slices of real sourdough bread are as essential to this dish as the clams themselves, because the broth is truly that good.

To start, garlic and green onion are sautéed in butter and then the clams are added in to release their juices as they cook. But it’s the addition of wine and chicken broth (or water and bouillon) that creates the perfect base for this broth.

The final step is to remove the clams and broth from the heat and gently fold in a final pat of butter, plus half and half or cream. Adding the cream OFF the heat ensures the cream will not break or separate.

If you’re looking for more of a dinner idea, adding fettuccine or linguine with a shaving of Parmesan cheese would be a delicious idea.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.


How to Make the Best Steamed Clams

Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.

I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.

Making tips on top of an hourly wage got me hooked on waiting tables.

Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.

After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.

It was hard work. With long days and late nights and then right back up at the crack of dawn to choose which men’s tie I’d wear with my blue button down oxford that still smelled like last night’s halibut feast.

Working two jobs, all day every day for some people is the norm. I know not everyone has the opportunity to work just to save for a trip. Or for a shoe shopping habit or their ski pass. Or even to put themselves through college. Instead they’re working two and three jobs to pay for simply living their life.

I didn’t end up going to Europe that summer. I kept waitressing for another year or so before I moved into my you-better-use-that-college-degree-for-something career.

Sure, college set me up for that career, but waitressing and the relationships I formed while I was ladling clam chowder and keeping orders straight in my head taught me just as much as the school of life, if not more.

Waiting on tables made me appreciate people, those we serve and those that serve us. It gave me the fortitude to do the hard work that goes into reaching goals and making achievements. It made me who I am today. And for that, I will always be grateful.

Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house.

But these Steamed Clams…oh, these clams.

About the recipe

At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.

An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.

If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.

The broth for these clams is my absolute, don’t you dare get in my dipping space, favorite part. And everyone else’s too. Crusty slices of real sourdough bread are as essential to this dish as the clams themselves, because the broth is truly that good.

To start, garlic and green onion are sautéed in butter and then the clams are added in to release their juices as they cook. But it’s the addition of wine and chicken broth (or water and bouillon) that creates the perfect base for this broth.

The final step is to remove the clams and broth from the heat and gently fold in a final pat of butter, plus half and half or cream. Adding the cream OFF the heat ensures the cream will not break or separate.

If you’re looking for more of a dinner idea, adding fettuccine or linguine with a shaving of Parmesan cheese would be a delicious idea.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.


How to Make the Best Steamed Clams

Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.

I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.

Making tips on top of an hourly wage got me hooked on waiting tables.

Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.

After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.

It was hard work. With long days and late nights and then right back up at the crack of dawn to choose which men’s tie I’d wear with my blue button down oxford that still smelled like last night’s halibut feast.

Working two jobs, all day every day for some people is the norm. I know not everyone has the opportunity to work just to save for a trip. Or for a shoe shopping habit or their ski pass. Or even to put themselves through college. Instead they’re working two and three jobs to pay for simply living their life.

I didn’t end up going to Europe that summer. I kept waitressing for another year or so before I moved into my you-better-use-that-college-degree-for-something career.

Sure, college set me up for that career, but waitressing and the relationships I formed while I was ladling clam chowder and keeping orders straight in my head taught me just as much as the school of life, if not more.

Waiting on tables made me appreciate people, those we serve and those that serve us. It gave me the fortitude to do the hard work that goes into reaching goals and making achievements. It made me who I am today. And for that, I will always be grateful.

Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house.

But these Steamed Clams…oh, these clams.

About the recipe

At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.

An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.

If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.

The broth for these clams is my absolute, don’t you dare get in my dipping space, favorite part. And everyone else’s too. Crusty slices of real sourdough bread are as essential to this dish as the clams themselves, because the broth is truly that good.

To start, garlic and green onion are sautéed in butter and then the clams are added in to release their juices as they cook. But it’s the addition of wine and chicken broth (or water and bouillon) that creates the perfect base for this broth.

The final step is to remove the clams and broth from the heat and gently fold in a final pat of butter, plus half and half or cream. Adding the cream OFF the heat ensures the cream will not break or separate.

If you’re looking for more of a dinner idea, adding fettuccine or linguine with a shaving of Parmesan cheese would be a delicious idea.

Agar siz ushbu retseptni tayyorlasangiz, menga xabar bering! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.



Izohlar:

  1. Forsa

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    Ha, bu Teller hikoyasi

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    Haqiqatan ham past emas

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