Cooking fish in a papillote will forever remind me of going to Benihana as a kid. The chef (after he caught a shrimp tail in his hat) would always make my mother her favorite: a piece of salmon steamed to perfection in a piece of folded parchment. It was the first time I saw this technique, and I imagine it was my mom’s first time, too, because after that she always cooked her fish this way. “It’s healthy and easy and no clean-up!” she would always say. My mom, like all moms and lazy adults with no children, hates doing dishes so this technique is great to ease this sentiment.
Today I teamed up with Samsung, who recently put together these beautifully shot videos with some amazing chefs (Christopher Kostow? Whoa, hello!) on some of my favorite techniques. I personally love cooking technique and since I didn’t go to culinary school but have somehow found myself cooking for a living, I often times need videos likes these for reference. They help when I need to brush up on the basics.
I feel like I’ve told you about my obsession with the Amalfi coast and how all I’ve wanted to do recently is get on a plane, stay in an apartment overlooking the ocean, swim all day and eat all night. The dish that I’m guessing I’d eat copious amounts of is this linguine con le vongole.
Since there’s no trip to Italy in sight, I figured maybe making the dish from the place I’ve been dreaming about might make me feel better. It totally didn’t, but it did make for an amazing lunch so I figured I’d share it with you in case you, too, might be needing a dish to make you want to be in some place other than your desk/current location/grey cubicle, etc.
For this dish, I teamed up with McCormick Gourmet spices because it seems like I can’t really make anything without adding a bit of crushed red pepper flakes. They are staple in my house. A ramekin of them sits right next to the black pepper and salt. I add them to EVERYTHING.
Whenever it gets way too hot, I get all dramatic and say I want to eat popsicles for dinner, but that never really happens. The closest I get to eating a popsicle for dinner is eating a salad, which is exact opposite of a popsicle. This corn linguine with clams is like a bowl of coziness with lots of summer flavors going on. It exploits the season.
In other unrelated pasta news, I finished Orange Is The New Black and OMG I’m obsessed. Like every show I love, I wish I could re-watch it all over again from the beginning. I love how good the balance is between funny and dark moments. I like getting to know the characters, learning what they did to end up there, and I like that their stories are a mix of innocent and very guilty. If you haven’t watched it, you need to get on it!