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Recipe of the Month
with
Zoi Antonitsas
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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.
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Lager-steamed Manila Clams with Ras el Hanout and Browned Butter, With Romanesco & Crusty Bread
By Zoi Antonitsas | Serves 2 as an entrée
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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
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Instructions
Prepare the romanesco & bread
- Put the oven rack close to the broiler. Set the oven to broil, or very high heat.
- 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.
- 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.
- 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
- In a large sauté 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.
- Next add clams, ras el hanout, and a pinch of salt; stir well, add the beer & romanesco.
- Cover and let steam for about 5 minutes, or until clams have all opened. Remove any unopened clams and discard.
- Garnish with fresh herbs, lemon wedges, and warmed bread. Serve at once.
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