That Anthony Sedlak is one busy chef! While at the
25th Anniversary of the Stratfrod Chef School, which was held
at Nella
Cucina Culinary School and retail store in Toronto, I noticed a
poster announcing that Anthony Sedlak of
The Main would be teaching a
class.
I've met the talented young man before, but a chance to see him
do his enthusiastic thing live, I couldn't pass up. So I muscled my
way into the class (the school's director, Joanne Lusted was
actually quite gracious in accommodating me), which included drinks
and a four-course meal.
The class was awesome!
Actually my colleague Nadine and I filmed a few of his cooking
demos which we'll have for you in the very near future. The point
to all this, however, is that one of the recipes he was making was
so perfect for Valentine's Day, I thought immediately to share it
with you guys: Oven Roasted Clams with Chorizo and
Fingerling Potatoes (see recipe below).
It looked so easy (really, it did), pretty and plentiful, not to
mention convivial (what with the handling of the clams and all),
that I think I myself am going to make this for my hubby this
Saturday night. I'll let you know how it goes!
In addition, I thought seeing as I was on this Valentine's train,
I'll ask Mr. Sedlak if he has any words of wisdom on how to cook
for your honey (for both ladies and gents), and of course, he's not
one to be at a loss for words!
Anthony Sedlak at Nella Cucina
FYI: Nella Cucina has invited many of our Food
Network Canada hosts such as Anna
Olson and Massimo
Capra to teach their one-off dinner and culinary
demonstrations. See calendar of
events for details.
Oven Roasted Clams with Chorizo and Fingerling
Potatoes
INGREDIENTS
Serves 4 - 6
- 3 tbsp extra virgin olive oil
- 15-20 small organic fingerling potatoes, cleaned
- ½ red onion, diced
- 2 cloves organic garlic, sliced
- 2 dried chorizo sausages, cut into ¼ in thick coins
- 1 tsp sweet smoked paprika
- ¼ cup finely chopped parsley
- ½ cup white wine
- ½ cup homemade chicken stock
- 1.8 kg (4 lbs) cherrystone clams, scrubbed and rinsed
- Salt and freshly ground black pepper to taste
DIRECTIONS:
- Preheat oven to 450 degrees. Combine olive oil and
fingerling potatoes in a large, wide, oven proof pan. Toss to coat
and season with salt and freshly ground black pepper. Place
pan into the preheated oven and roast potatoes until tender,
approximately 15 minutes. Remove potatoes and reserve
warm.
- Next add the chorizo sausage and onion to the pan and return it
to the oven to roast for 7 - 10 minutes, until onions are coloured
and sausage is crispy in places. Add clams, white wine and chicken
stock to pan and return to oven; roasting for another 13 - 15
minutes, until clams are open and pan juices are bubbling. To
serve, dust over with smoked paprika and top with potatoes and
parsley.
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Posted:
Thu, Feb 12 2009 by Elana Safronsky