Cockles in white wine, tarragon sauce

One of the adventures my mom and I went on this summer was to the only Spanish store in San Diego. One of the many eclectic things we picked up were cockles in brine which are in the same family as clams and have a very similar flavor. The night we decided to create something with them there were some strange lookin lobster mushrooms at the store so we decided to give them a try. This was basically my mom’s creation but I loved it so here it is.
the dish

  • 1/3 cup dry white wine
  • 1 tbsp tarragon
  • 8 threads saffron
  • 1/2 tbsp thyme
  • 1/4 lb lobster mushroom (or other mushroom)
  • 1 pat butter
  • 3 shallots
  • 1 can cockles/clams
  • 1/2 lemon
  • nice crusty bread
  1. caramelize shallots in butter
  2. juice lemon
  3. remove caramelized shallots and use pan to heat white wine on low heat with tarragon saffron, thyme and sliced mushrooms
  4. once mushrooms start to soften, drain and add cockles
  5. let simmer at low temperature until the aromas are strong then add lemon juice, cook for another minute then remove from heat
  6. serve in bowls with toasted bread

We used black olive rolls, toasted with garlic and it was divine.

This is the Spanish market:

The lobster mushroom:
the mushrooms

© 2014, domenicadreamsofcalamari. All rights reserved.

Summer Sangria

My cousin recently moved to San Diego to get her Master’s degree. When she was moving in, her parents gave her a hand-me-down punch bowl that had been an unused wedding present. We quickly came up with a new future use for the clandestine punch bowl as a sangria bowl. That same week, Jess came over with the bowl and we came up with this summery sangria recipe. The bowl even has matching glasses that hang off the side.
summer bulgur-heirloom tomato salad

Summer Sangria:

  • 2 bottles red wine (blends)
  • 4 cups sparkling water
  • 1 bag frozen cherries
  • 2 large, firm peaches
  • 2 passion fruits
  • lotsa ice

© 2014, domenicadreamsofcalamari. All rights reserved.

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