Tuesday, May 09, 2006

Gastrologica Cioppino Show



I figured it would be prudent to start posting information about each week's episodes here, since my adoring fans probably can read as well as hear.

In this week's fabulous and riveting episode of Gastrologica, I have a brief introduction with a new NPR style format while peeling shrimp. There is a lot of water noise in the background from the faucet, sorry for that.

Dan joins me in segment two (after sitting in traffic for a couple of hours) and we move head-on into making a hearty cioppino. Even though I slowed my voice down to 55, I realize the ingredient list may be overwhelming to some:

4 large garlic cloves
2 bay leaf
1 teaspoon dried oregano
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper
1 teaspoon dried hot red pepper flakes
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 can whole plum tomatoes
1 cup bottled clam juice
1 cup chicken broth
1 lb of crab, however you like it
18 small clams, make sure they are alive (I didn't) and clean them (I didn't)
1 lb white fish of some sort, cod, halibut, snapper
1 lb large shrimp 16-20 count.
3/4 lb sea scallops
1/4 cup finely chopped parsley, fresh, for the love of Christ
3 tablespoons basil, chopped fine
Enough sourdough to choke a hippo.

Hopefully that helps. Don't let the amount of ingredients intimidate you, this is a very simple preparation.

If you do take a shot at making this, email us as gastroguys (gmail) and let us know how it turned out.

11 Comments:

  • You didn't clean the clams?! Yikes!

    I bought a plastic-mesh scrubber pad especially for cleaning mussels when I made 'em for the first time recently.

    Just before cooking, soak your mussels [or other shellfish] for about 20 minutes in lukewarm water. As the mussels breathe, they filter water and expel sand. NB – only closed ones are alive; discard any that do not close after handling. Scrub mussels under running water with steel wool [or aforementioned plastic-mesh scrubber pad] and remove beards [you sorta tear them out] and any grunge on the shells with the back of a knife.

    no grit in my dish!

    By Anonymous Max Million, at 11:28 AM  

  • I rinse them, but I think he was talking about scrubbing and such. Gelsons and Whole Foods do a pretty good job at pre cleaning them. Indeed, there was no grit in the cioppino, but you're right of course. I am a terrible chef. That's why I call myself the 'culinary hack'

    By Blogger Steve Wasser, at 11:41 AM  

  • Great picture! Hmm...I'm going to have to download your podcasts, for sure! ;)

    By Blogger BoLA, at 12:36 PM  

  • I like a little fennel and leek in mine but I think that your recipe may be more wife-friendly as she hates fennel.

    By Blogger Jeff, at 12:46 PM  

  • Hey BofLA, thanks for dropping by! Of course, I always encourage everyone to download the podcast. And tell your friends. And spread the word. And pull a dumb stunt that gets you on the news so you can yell "Gastrologica Rules!" Or suggest you skydive, and your parachute has our logo on it. Or bungee jump off the Golden Gate Bridge and unfurl a banner. Any of those will be cool :)

    Jeff - Fennel is traditional in booya-base, so I could see that. Thanks for contributing!

    By Blogger Steve Wasser, at 1:32 PM  

  • I think the recipe I have based it on if from Michael Chiarello of Food Network and Fine Living fame. That guy is so obsessed with fennel that he would put it in his coffee if given the chance.

    By Blogger Jeff, at 4:43 PM  

  • Ah well, if you like fennel I think Gilded Fork is doing a whole thing on it this month.

    By Blogger Steve Wasser, at 10:56 AM  

  • Another quick and easy way to clean mussles, mussels, (i cant freaking spell) or clams is to simply put them in a stainless steel cylinder like a bain marie or something that isn't drastically tapered (A bowl would not work for this). Fill it with the shellfish and then fill with cold water. Plung your hand and forearm into the shells and mix them like hell. The friction from them rubbing together roughly will polish the outsides and remove most barnicles or other filthy Mcnasties. If you still have crap left on them, then use other shells to scrape them off...no knives needed : )
    Max....I gotta say...I'm a bit sketchy about this 20 minutes of warm water stuff you're talking about. Eating mussels is risky as is. Don't endanger yourself more with soaking them in warm water. Even if only luke warm, and for only 20 min, they are going to be well above the Health Department Recommended 41 F for at least an hour or so if you include prep time and alcohol. Keep them on ice for as long as possible in the frig, and only use cold water. I've gotten sick on mussels before, trust me...it is not fun.

    Personally, I'm a big fan of New Zealand Green Lipped Mussels. They are usually farmed in clean NZ water. Anybody like a different kind?

    By Anonymous Chef Dan, at 6:05 PM  

  • Yikes! Reading this thread, I see that that ignorance is bliss! I cringe to think back about all of the paellas and cioppinos I've made and the precautions I DIDN'T take...lesson learned. Dan, I agree with you about the New Zealand green lips! I was just at Fish King in LA yesterday to pick up some fresh sardines and they had a gorgeous supply of clams, mussels, oysters, shrimp... I may have to go back and stock up to test drive your recipe!

    By Anonymous Yasmin, at 8:37 AM  

  • The dorm room comment hit a real nerve here ;) I told it to my husband and his reply was that there was so much alcohol floating around a college dorm that no bacteria could possibly survive.

    Is it obvious he lived in an all male dorm.

    Having visited his dorm myself, I agree with you guys...even in a womans dorm you got roomates who ended up having "interesting" mycology experiments on their desks and shelves. Those roommates did not last.

    By Anonymous Ellen Bloomfield, at 8:52 PM  

  • Yo Yasmin! What did you end up doing with those sardines?

    By Anonymous Chef Dan, at 4:59 PM  

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