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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: May 2011


Caesar Salad

The Classic Caesar Salad

Caesar Salad Classic

Serves 4
‘From Julia’s Kitchen” deftly descibes the theatrical hand gestures of Senor Caesar when preparing his personal creation, the Caesar Salad, at tableside in his Mexico City restaurant.

This recipe lacks the Senor’s theatrics, but does include all of the original ingredients.

INGREDIENTS

4 Hearts of Romaine Lettuce
3/4 Cup of EVOO + 2 TB
3 TB of Red Wine Vinegar
2 tsp of Lea & Perrins Worcestershire Sauce
1/2 tsp of Salt & fresh ground Pepper
1/2 tsp of Coleman’s Dry Mustard
1 Garlic clove crushed
1 Egg
1 Small Lemon, Juiced, or to taste
1/4 Cup of grated Parmesan Cheese
1 1/2 Cups of homemade Garlic Croutons
1 2 Ounce can of Anchovy fillets

METHOD

1. In a bowl or a lidded jar, combine the EVOO, Vinegar, Worcester Sauce, Mustard, Salt, crushed Garlic, & Lemon juice.
2. Coddle the Egg by heating it in a pot of water brought to a boil, turn the burner off. Carefully drop in the Egg & let it coddle for about a minute. Remove & allow to cool. Once cool enough to handle crack open the coddled Egg & add it to the dressing. Whisk or shake until thoroughly blended.
3. Cut 2 or 3 pieces of day old loaf bread into Crouton size pieces. Put into a bowl, add 1 TB of EVOO & 1 tsp of Salt & toss to mix.
4. Heat a large frying pan & add the other 1 TB of EVOO, when heated add the crushed Garlic. When the Garlic is lighlty browned & the oil is fragrant add the Croutons. Saute until toasted. Remove to its prep bowl.
4. Time to prepare the Romaine hearts.
Cut them into bite size pieces, no more than about an inch wide & add them to a large salad bowl. (The Senor might have used a wooden bowl & rubbed all of the sides with a Garlic clove)
5. Add the Dressing to the Lettuce, moistening to your liking. 3 TB should more than do it. Toss in the Croutons.
6. Plate & top with the Anchovie fillets. If you don’t care for Anchovies just omit them & the dish is ready to serve

Note: In the quantity listed there will be Caesar Dressing left over. I believe that It can be kept refriderated for one week. I would not keep a dessing that contains an egg any longer.

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Spaghetti wih Puttanesca Sauce

Last night’s wonderful dinner
Spaghetti with Puttanesca Sauce

This famous classic dish was named for the fact that Italy’s “Ladies of The Evening” could quickly prepare & eat it between client calls, it is just as fast and easy as the original and requires nothing more than some everyday items you probably already stock in your pantry.

The sauce originated in Naples. The Ladies prepared it right on the street in large empty oil drums that they fired up basically to keep warm. It was a quick & nourishing meal that allowed them to get the needed renewed energy to get right back to work. The slang interpretation of the name was & still is “Whores Pasta”.

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta, Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO
Spaghetti or Linguine the amount required to accommodate the serving

METHOD The Puttanesca Sauce

1. Heat Olive Oil & the Oil in the Anchovy can in a large deep skillet till
medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.
2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutes or until the flavors merge.
use your judgement.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

METHOD The Pasta

1. Fill a pasta or soup pot with about 8 quarts of water, when boiling add 1 TBS of Kosher Salt.
2. Add the Pasta & bring the water back to a boil & boil until Al Dente. About 8 minutes for Spaghetti about the same for Linguine.
3. Drain & your ready to add to a Sauce.

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