Here you'll find a collection of recipes contributed by Slow Food Marin-Petaluma members who were inspired by recent Slow Food events. Send your recipes to . ARCHIVED RECIPES Baked Clams with Garlic and Bread Crumbs Recipe from Janet Dresser, adapted from Michael Chiarello, and inspired by "A Taste of Marin" event held March 16, 2003. Few can resist the mouth watering smells of olive oil, garlic, and shellfish. Clams are especially tasty when served with champagne. This recipe serves 4 as an appetizer. CLAMS 2 tablespoons extra virgin olive oil 4 large garlic cloves, sliced 1-1/2 teaspoon cinnamon 2 pounds Hog Island Oyster Company clams 1 cup Point Reyes Vineyards Champagne 1 spring fresh oregano STUFFING 2 tablespoons extra virgin olive oil 1-1/2 tablespoon fresh garlic, chopped 1 cup fresh bread crumbs (made from Pugliese or semolina bread) 2 tablespoons Parmesan cheese 2 tablespoons Italian flat leaf parsley, chopped Preheat the oven to 400 degrees. Prepare the clams: Heat the olive oil in a large skillet over moderate heat. Add the sliced garlic and sauté until lightly browned. Add the clams and champagne and bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the juices through a cheesecloth-lined sieve and reserve. Make the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and sauté until lightly browned. Add the bread crumbs, cheese, parsley, and 1/2 cup of the reserved clam juices. sauté until the crumbs are lightly toasted, about 2 to 3 minutes. Remove the clams from their shells and separate the shells into 2 halves. Discard the half shells with the muscle attached. Using the remaining shells, put 2 clams on each shell. Spoon a little of the reserved clam juice over the clams and top each with about 2 teaspoons of the seasoned bread crumbs. Set the clams on a baking sheet and bake until hot and the bread crumbs are toasty, about 5 minutes. Serve immediately. Tip: You can steam the clams and prepare the stuffing hours ahead. Honey Cake From the Marshall's Farm Natural Honey Picnic. Adapted from Gourmet magazine courtesy of Janet Dresser. 2-1/2 cups all purpose flour 2 teaspoons baking powder 1-1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 3 large eggs 1 cup honey 1 cup sugar 1 cup melted butter (2 sticks) 3/4 cup brewed coffee Preheat oven to 350 degrees F. and generously butter a 12-cup bundt or angel food cake pan. Into a large bowl sift together flour, baking powder, cinnamon, nutmeg, cloves, salt, and baking soda. In a small bowl beat eggs. Make a well in the center of flour mixture and add eggs with remaining ingredients, whisking until combined well. Pour batter into prepared pan and bake in the middle of the oven until a tester comes out clean, about 50 minutes. Cook cake in pan on a rack for 20 minutes and turn out onto rack to cool completely. Serves 10 to 12. Point Reyes Original Blue Three Mushroom Risotto From the Point Reyes Farmstead Cheese Company Event. © Janet Dresser. Don't miss the Slow Food U.S.A. article on the California cheese renaissance! 1/2 ounce of dried porcini mushrooms 2 tablespoons unsalted butter 2 tablespoons olive oil 1 cup chopped onion (young, red spring are delicious) 1 teaspoon thyme 2 cups Carnaroli rice 1/2 cup white wine 10 ounces cremini mushrooms, wiped clean, trimmed, and sliced 6 ounces shitake mushrooms, wiped clean, stems removed and sliced 5-6 cups of chicken or vegetable broth--hot 8 ounces Point Reyes Original Blue Cheese, crumbled Salt and freshly ground pepper to taste Place the dried porcini mushrooms in a bowl with 2 cups of warm water and let soak for at least 30 minutes. Drain the mushrooms, reserving the liquid. Strain the liquid through a paper coffee filter or strainer lined with dampened cheesecloth. Rinse the mushrooms well under running water. Drain and chop. In a large heavy saucepan over medium heat, melt the butter with the olive oil. Add the onions and thyme and cook until tender, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the reconstituted dried mushrooms and the wine. Cook, stirring, until the wine has evaporated, about 2 minutes. Turn up the heat to medium high and add the fresh mushrooms and _ cup of the mushroom liquid and cook, stirring constantly with a wooden spoon until the liquid is absorbed. Continue adding liquid one-half cup at a time. When the mushroom liquid is finished, switch to the stock. After 10 minutes add salt and pepper . Continue adding broth until the rice is tender yet firm to the bite and a creamy sauce forms around the rice. Remove from the heat. Stir in the cheese and serve immediately. Serves 10 to 12.