Belgian Ish Clams Recipes

EASY CREAMED SPINACH

Steps:

• Heat the butter in a large saucepan set over medium heat. Add the shallots and cook until softened and translucent, about 2 minutes. Add the spinach and stir until the spinach wilts, about 2 minutes. Slowly stir in the cheese, nutmeg and some salt and white pepper, and then stir in the cream. Cook for 1 minute. Serve immediately.

FLAVORFUL TOFU TOSTADA

Steps:

• Pat the tofu dry with a paper towel and then cut into 1/2-inch cubes.
• In a large bowl, combine the tofu cubes, garlic, sesame oil, soy sauce, orange juice and the juice of 2 limes. Give it a good stir, then cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or as long as overnight.
• Mix together the sour cream, sriracha and the juice of 1 lime in a small mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.
• Heat the vegetable oil in a large saute pan over medium heat. Fry the tortillas in batches of two until lightly crispy but still tender on the inside, 1 to 2 minutes per side. Drain on a paper-towel-lined plate.
• Remove the tofu from the marinade and pat dry with paper towels. In the same pan the tortillas were cooked in, sear the tofu over medium-high heat until browned on all sides, 6 to 8 minutes. Remove to a paper-towel-lined plate.
• Add the cabbage to the pan and saute until wilted, 3 minutes. Add the spinach and saute until wilted, another 2 minutes. Season to taste with salt and pepper.
• Spread each tortilla with a spoonful of the sour cream mixture. Top with the spinach and cabbage and 4 or 5 crispy tofu cubes. Serve immediately.

CAFE BENGALI

Steps:

• Combine the cream and sugar in a chilled metal bowl. Using a whisk or hand mixer, whip the cream until soft peaks form. Refrigerate until ready to use.
• Set up four small bowls or coffee mugs. Add two scoops of ice cream to each. Pour 1 cup coffee into each. Top with a scoop of the whipped cream and garnish with nutmeg. Serve immediately.

THE BEST CAULIFLOWER EVER

Steps:

• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
• While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
• Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.

THAI-BELGIAN MUSSELS AND CLAMS

Steps:

• Soak shellfish in cold water with salt for 30 minutes.
• Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
• Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
• Boil for 5 minutes.
• Reduce to simmer, add shellfish and cover.
• After 5 minutes or so, the shellfish should start to open and it's ready to eat.
• Toss in the fresh basil or cilantro just before serving.