I hope you all enjoyed the Fourth of July weekend as much as I did! I spent it just how I like: out on the beach with my family enjoying the sun, water and food of South Hampton. Coming from a large Italian family, there is never a shortage of food and this trip was no exception. Some of the culinary highlights included my (incredibly talented!) cousin Joe making homemade beer and just about the best bread I've ever tasted in my life! It's also tradition for all the men in the family to go out clamming in the clam beds. It's always a competition to see who comes back with the most. Again, my cousin Joe dominated. I think he has officially de-throned my Grandfather of being the best clammer in the family (don't tell him I told you though!) Of course I don't eat clams, but I can appreciate the excitement over them. They are always enjoyed three ways: raw on the half-shell, baked or linguini and clams.
So what can I contribute to a meal of clams? Well, I brought a whole box of vegetables from my garden and with the help of my Grandma, this is what we came up with:
These are heirloom carrots and red and golden beets. We gently steamed them, sliced them while still warm and tossed them with olive oil, salt and some fresh parsley. Delish! So easy, it seems silly to write out the recipe, but here goes:
Carrot and Beet Salad
What you'll need:
a couple beets, doesn't matter which color
a few carrots, cut into sticks
olive oil
salt
a handful of fresh parsley
What you'll do:
Steam the carrots and the beets separately. When still firm, but fork tender, remove from the heat and drain. While still warm, remove the skin from the beets and slice. In a medium bowl, toss together all the ingredients and serve warm.
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Love the combo of beets and carrots, I’ve never tried that before.