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Chef Jacquie's Recipes

Bring the flavors of Philadelphia home with recipes inspired by the chefs, neighborhoods, and markets featured on our StrEATS of Philly Food Tours.

Peaches & Tomatoes: A Love Story Made in Philly

Sometimes the best pairings are the simplest ones. This salad started with a trip to the farmers market and a few beautiful heirloom tomatoes and ripe yellow peaches. When choosing your tomatoes, have fun with the colors. Deep reds, purples and greens are especially beautiful against the golden peaches. Add a little red onion, fresh mint and a simple red wine vinaigrette, and you have a perfect summer match.
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Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 3 Large heirloom tomatoes, in a variety of colors
  • 2 Ripe yellow peaches, pits removed
  • A few very thin slices of red onion
  • 4 Large fresh mint leaves, torn
  • 4 tbsp Extra-virgin olive oil
  • 2 tsp Red wine vinegar
  • Tiny pinch of white pepper
  • Maldon sea salt, for finishing

Method
 

  1. Slice the heirloom tomatoes into generous rounds.
  2. Cut the peaches in half, remove the pits and slice. Arrange the tomatoes and peaches on a platter, mixing up the colors as you go. Scatter the thinly sliced red onion over the top.
  3. In a small bowl or jar, combine the olive oil, red wine vinegar, white pepper and torn mint leaves. Whisk or shake until combined.
  4. Let the salad sit for about 10 minutes before serving, allowing the tomatoes and peaches to mingle with the vinaigrette and release some of their beautiful juices.

Notes

Chef Jacquie’s Tip: Don’t worry about finding the “perfect” colors. Buy the heirloom tomatoes that look best at the market that day. Deep purple, red or green tomatoes will look gorgeous next to the peaches.

Linguine with White Clam Sauce

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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb linquini
  • 1 bag fresh little neck clams
  • 3 medium cloves garlic, finely chopped
  • 1 tbsp flat-leaf parsley, chopped
  • 1/3 cup dry white wine (Chef Jacquie uses Francis Ford Coppola Chardonnay)
  • 1/2 cup food stock or clam juice
  • 1 can 6.5 oz of chopped clams (plus 1/3 cup of the clam juice, reserved)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup crushed red pepper flakes
  • 1/2 lemon juice
  • 1/8 tsp freshly ground black pepper

Method
 

  1. Prepping the Clams – Chef Jacquie Style
    Fresh clams need a little TLC. Start by placing them in a sink with cold water (just enough to create a cold bath - not submerge). This helps them purge any sand. Use a small hand brush to scrub each one individually. It's worth it - nobody wants sandy clams!
  2. Boil the Pasta: Cook linguini per package directions, but stop 1–2 minutes before it’s al dente.
    You’ll finish it in the sauce later.
  3. Make the Sauce: In a large sauté pan over medium-high heat, add olive oil, garlic, black pepper, and chili flakes. Sauté for 2 minutes until fragrant.
  4. Deglaze & Simmer: Add white wine and let it cook down. Stir in seafood stock, reserved clam juice, parsley, and lemon juice. Bring to a boil.
  5. Add the Clams: Add chopped clams and fresh little neck clams. Cover with a lid and cook for about 5 minutes, or until the clams open. (Discard any unopened ones.)
  6. Combine Pasta & Sauce: Drain the pasta and add 1/3 cup of pasta water to the sauce. Bring back to a boil, then toss in the linguini. Cook for 1 more minute to soak up all that briny goodness.
  7. Serve: Transfer to a serving platter, garnish with parsley and those gorgeous clams, and serve immediately.