Break some bread and be happy as a clam |

NO KID HUNGRY

[link removed]

Recipe of the Month
with
Zoi Antonitsas

[link removed]

Passionate about food, wine, spirits and hospitality, Zoi Antonitsas
has more than 25 years of experience in the restaurant industry.
She's led the kitchen of esteemed West Coast restaurants such as
Westward, Madison Park Conservatory in Seattle, Zazu Restaurant in
Santa Rosa, and Presidio Social Club in San Francisco. Zoi has
received national acclaim for her contemporary, creative and
ingredient focused cooking style, taking inspiration from the sea and
her love of the Mediterranean, specifically Greece. Zoi is recognized
as one of the top chefs on the West Coast, with her accolades and
achievements including being named Food & Wine's Best New Chefs
in 2015, #5 Best New Restaurant in the country from Bon Appetit in
2014, and a contestant on season 4 of Bravo's Top Chef.

We're lucky to call Chef Zoi a long-time friend and champ
of No Kid Hungry. She shows up for kids through cooking at No Kid
Hungry Dinners, hosting her own fundraisers, and more. She has
gathered her network of chefs around our mission to end childhood
hunger, and together we are moving the needle to ensure all kids have
the meals they need.

 

[link removed]

Lager-steamed Manila Clams with Ras el
Hanout and Browned Butter, With Romanesco & Crusty Bread

By Zoi Antonitsas | Serves 2 as an entrée

Ingredients

* 2 lbs Manila clams, rinsed, scrubbed and cleaned
* 4 tbsp unsalted butter
* 3 cloves garlic, sliced
* 1 can light, malty beer (Chef Zoi prefers Rainier)
* 4 cups romanesco florets, cut into bite sized pieces
* 1 lemon, cut into wedges
* 2 tbsp ras el hanout (or a good quality curry powder)
* Your favorite crusty bread
* Herbs for garnish (chives, parsley, dill, pea vines, etc)
* 1/4 cup extra virgin olive oil
* Salt

Instructions

Prepare the romanesco & bread
1. Put the oven rack close to the broiler. Set the oven to broil,
or very high heat.

2. Tear bread into large fist-sized pieces, and place on a sheet
pan. Drizzle with half of the olive oil and a sprinkling of
salt and toss gently.

3. Place the romanesco florets on another sheet tray. Drizzle
with the other half of the olive oil, season with salt, toss
gently, and spread evenly.

4. Place the romanesco and the bread in the oven, with the
romanesco on the top rack. Broil for 5 minutes, then continue
to rotate both trays for 3-5 more minutes, or until bread and
romanesco are both just browned. Turn off the oven, but leave
the pans in the oven to stay warm.

For the clams
1. In a large saut pan or shallow pot, add the butter, and cook on
medium-high heat until butter just starts to turn golden brown
(about 3 minutes), then add garlic and stir well.

2. Next add clams, ras el hanout, and a pinch of salt; stir well,
add the beer & romanesco.

3. Cover and let steam for about 5 minutes, or until clams have
all opened. Remove any unopened clams and discard.
4. Garnish with fresh herbs, lemon wedges, and warmed bread. Serve
at once.

 

 

[link removed]

Keep up the momentum, your generosity makes a
difference.

DONATE

[link removed]

NO KID HUNGRY

[link removed]

Connect and Share with

Facebook

Twitter

Instagram

YouTube

[link removed]
[link removed]
[link removed]
[link removed]

1030 15th Street NW, Suite 1100
Washington DC xxxxxx

www.nokidhungry.org   | 
 [email protected]   |   
[link removed]

Unsubscribe
[link removed]