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Wednesday, August 10, 2011

ALMEJAS - NOLA'S 15th C RECIPE ADAPTED - CLAMS IN ALMOND MILK


Photo by: Lord-Williams
(OCast telinas, Cat tellines, wedge or coqina clams),  MEng glame, Eng. clams. 1. A man who says, “You are very beautiful, very beautiful, Adios.” 2. Clams were local food in Yorkshire. Although Villena lists them as shellfish eaten in his day, usually they are mentioned as one of the ingredients for a fish stew or broth. Covarrubias explains that they are the poor man’s food and ‘provoke lust and lechery.’ Being shell fish, Muslims and Jews did not eat them. Only Nola has one recipe for makeing them. [Covarrubias. 1998:97:a:63; ES: Cocina catalana. Oct 15, 05; ES: Carroll-Mann. Guisados 1-art. Jun 6,01:ftn 14; Hartley. 2003:234; Nola. 1989:lxvi-5; and Villena. 1989:23ª:38b]

*CLAMS IN ALMOND MILK ADAPTED FROM
NOLA'S #lxvi-5 TALLINAS EN CAZUELA
For 4 persons

ALMOND MILK

Ingredients
1 1/2 cups almonds
2 c. water
1 ½ c mutton or chicken broth
2 pitted dates
water to cover dates

Preparation
Blanch almonds in 2 c boiling water and remove skins. Place almonds in a jar, cover with water and cover with lid. Soak 8-12 hours. Make a mutton or chicken broth. Put dates in a coffee cup and cover with water. Soak for 10-30 minutes. Cut into fourths. Put them with the almonds and 1 ½ c broth in blender and crush on high until the mixture is creamy. Strain the mixture through a cheesecloth. Save the pulp for another recipe. (It can be frozen.)


Clams/Mussels in Almond Sauce
Photo By: joannova
CLAMS

Ingredients
2 pounds live clams
2 tbsp olive oil
2 garlic cloves mashed
¼ tsp pepper
1 tbsp chopped basil
1 tbsp chopped tarragon
1 tbsp fresh parsley
1 tbsp chopped peeled fresh ginger
1 tsp ground turmeric
1/4 tsp cumin seeds

Preparation
Put clams a pan and cover with cold water. Change water often, pouring off sand and other debris. Heat oil add garlic. Then add the clams with  pepper basil, tarragon and parsley. Stir in ginger, turmeric and cumin and almond milk. Simmer 5-10 minutes until clams are ready. If any of the clam shells do not open discard them as they are bad. Place the clams and almond milk in a serving dish

*Mussels, shrimp or other shellfish may be used if clams are not available.

3 comments:

  1. But this looks almost thai! I dare say this is an exotic spicy version of "almejas a la marinera", based in garlic, red chili pepper and parsley (and of course white wine, instead of almond milk). I don't know when ginger disapeared from Spanish cooking; the fact is that we don't use it massively in cookies or cakes as British, Germans, Slavs or Scandinavians. It has only come back with Chinese inmigrants.

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  2. On day when dining at the National Library in Madrid, Grahame Harrison was sharing his pepper with me when a brillant history professor seated at our table, from the Computense of Madrid, exclaimed that in Spain the only spices are "salt and garlic!" "And you are the son of fruit vendor?" I queried, Harrison looked at me and said flatly, "Pass the pepper, please."

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  3. Surely this guy had never in his life eaten salchichón (pepper), chorizo (paprika), torrijas (cinamon), polvorones (ajonjolí, sésamo), paella (saffron), not to speak of the herbs. I pity him: surely his mother and grandmother were not good cooks, else he should have known best!

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