Bruce's "Bearded Irises" in Bloom

Wow! It is almost June. Rhode Island is getting better every day. Bruce has been mowing the lawn and working in his garden all week end. He is very proud of his "Bearded Irises".

Not Quahogs, North End Sauce, So Good

Hey, it's not quahogs, but Young Bruce's North End Sauce is so good, I could eat it everyday. I am so happy when Young makes it because he always makes a lot and he always shares. The recipe is from The North End Cook Book. The greatest fun is getting a telephone call and it is Young asking if I want some North End Sauce. I make North End Sauce myself, but his is better than mine. He adds mushrooms. Yum.

Bolognese Sauce

Ingredients

1/4 cup olive oil
1 pound ground meat (preferably half beef, half pork)
3 garlic cloves, chopped
1 small onion, chopped
1 tablespoon each of dried basil, mint and red pepper flakes
1 small can tomato paste
1 cup dry white wine
1 28-ounce can, peeled, ground Pastene tomatoes

Directions

1. Heat olive oil in a large heavy, stainless steel skillet.
2. Add ground meat and cook on high heat until partly browned but not burned,
   stirring often with a wooden spoon.
3. Add the chopped garlic, onion, and seasonings.
4. Brown the meat totally until the meat is a little crisp on the bottom.
5. Lower heat and add tomato paste, stirring constantly until paste is well
   blended.
6. Add wine, mix well, and cook on medium-heat at least 2-3 minutes, stirring
   often.
7. Add can of tomatoes and keep stirring until sauce is bubbly.
8. Lower heat, adjust seasonings to taste and simmer sauce for about 10-15
   minutes, stirring often.
9. Add 1/2 cup cream or half-and-half; stir and simmer a few minutes or until
   sauce is creamy.
10. Serve over manicotti, lasagne, ravioli, or homemade fettucine.

Sean Left for Germany

Bruce and I gave Sean a ride to the airport tonight.

Sunday, Memorial Day Week End, at Sachuest Beach

Very few people were at the beach today.
Sean tried out wet suit he got at Ocean State Job Lot.

"It works great!"

Maddie's Linzer Cookies

Everyone loves'em.

Time: 1 hour, plus 30 minutes for cooling

Ingredients

1 1/4 cups whole nuts, hazelnuts or almonds
1 cup unsalted butter
2/3 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon freshly ground black pepper
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
Confectioner's sugar for dusting
1 cup seedless raspberry jam (or cherry, apricot), either commercial or homemade

Directions

1. Preheat to 375 degrees. Line two large baking sheets with parchment paper.
2. Place nuts in food processor and process until medium fine in texture.
3. Beat the butter and sugar together with an electric mixer until light and creamy in texture.
4. Add eggs and beat until smooth.
5. Add in the vanilla and beat until combined.
6. In a separate bowl, combine flour, nuts, baking powder, salt, cinnamon and lemon zest.
7. Add the flour mixture to the butter mixture and beat to combine.
8. Place in freezer until firm, approximately 30-40 minutes. Alternately, refrigerate for about 60 minutes.
9. Dust a clean surface generously with flour and roll out the dough to approximately 1/8 inch thickness.
10. Using the linzer cutter without an insert, cut out cookies (at least 36) and transfer to the prepared cookie sheets. These will be the bottom pieces.
11. Next cut out 36 more with the insert shape in cookie cutters. These will be the top pieces. Either reroll or bake the inserts.
12. Bake all cookies for about 8 minutes until golden brown. Trasnfer to a wire rack until completely cooled.
13. Sift confectioners sugar over top pieces of the cookies.
14. Spread about 1 tsp. jam on each of the bottom halves and place top half (the cut out cookie) on jam covered bottom half.

Linzer Cookies can be stored carefully in an airtight container for up to one week.

Source: recipe included with Linzer Cookie Set

The Good Life - Fishing and Quahogging

Life in Rhode Island can be very laid back. Rhode Islanders are very connected to the ocean. Summers are spent fishing and quahogging.

Linguini alle Vongole with Rhode Island Quahogs

Eileen, Bruce and Young make a perfect vongole sauce with Rhode Island quahogs. The secret is to reduce the sauce before adding the Little Necks, and cook just long enough for them to open so they are tender and delicious.

Ingredients

1/4 cup olive oil
4-6 garlic cloves, minced or sliced
crushed dried red pepper
16-20 "Little Neck" quahogs in shell*, scrubbed
1/2 cup white wine
black pepper
1 lb. spaghetti or linguinez
1/2 cup minced fresh parsley

Directions

Add the olive oil to a hot pan and heat, then add the garlic and cook briefly until softening but not browned. Add red peppers and cook very briefly. Then add white wine and simmer to reduce while the pasta cooks. Add quahogs and reheat, but do not allow to boil or clams will be tough. Drain pasta and put in a wide serving dish. Add clam sauce and the parsley. Mix lightly. Season with black pepper and serve immediately. Parmesan cheese is generally not served with this dish.

Buy fresh quahogs from a reputable fish market, such as Anthony's Seafood in Middletown, Rhode Island, the day you are going to cook them. Scrub quahogs with a stiff brush, under running water right before cooking. NEVER soak quahogs. Store quahogs in fridge in an open bag or dish. They need to breathe.