Skip to content

CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: June 14, 2011

14/06/11


RECIPE Steamed Lobster
for two
INGREDIENTS

2 11/2lb Lobsters1 Lemon cut into wedges
1 stick of Butter
EVOO
S&P

METHOD

1.Humanely kill the Lobsters by inserting a sharp knife down thorough the head.This immediately kills them.

2.To steam one lobster: Fill pot so that water comes up sides about two inches. Add 1 Tbs of salt. Bring the water to a boil, & put in the lobster. ( Feel free to use a steaming rack to place the lobster on, or just add directly to the pot.) Regulate the heat if the froth starts to bubble over.
Cover the pot tightly & start counting the time. One 1 1/2lb lobster is cooked after
12 or 13 minutes.

4.The lobster is done when the outer shell is bright red & the meat is white, not opaque.
Do not overcook the lobster.

4.Carefully remove lobster from the pot with tongs. Be careful, it is very hot. Note: Your lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.

5. Repeat with the second lobster. If steaming two lobsters in the same pot adjust the steaming time accordingly

6. Melt the stick of butter. You can if desired whisk a little lemon juice into your butter.
7. Plate and serve with a wedge of lemon

14/06/11 Steamed Mussels with Fennel, Shallots, Pernod, & Cream


RECIPE Steamed Mussels with Fennel, Shallots, Pernod, & Cream

Serves 2

An adaptation of a recipe posted on allrecipes.com by DJFoodie.

INGREDIENTS
2 TB of Olive Oil
1 Large Shallot finely Chopped
3 Garlic cloves finely chopped
1/2 A Fennel Bulb finely sliced with a Mandoline
1/3 Cup of Dry White Wine
2 TB of Pernod Liquer
1/3 Cup of Heavy Cream
2 LBs of Cultivated Mussels4 TB of fresh Basil Leaves
Salt & Black Pepper

METHOD

1. Heat the Olive Oil in a large soup pot to medium. Stir in Shallots & Garlic & cook until they are tender, about 3 minutes.
2. Stir in the sliced Fennel & continue cooking for about 5 minutes or until the fennel is tender.
3. Mix together the Wine, Heavy Cream & Pernod, add to the pot & bring to a boil.
4. Carefully add the Mussels, 2 TB of Basil. Cover & steam until the Mussels open, about 4 minutes. Discard any that haven’t opened
5. Add the remaining Basil Leaves & S&P.
6. The Mussels are ready to plate.

14/06/11 Japanese Turnips Sauteed with their leaves


RECIPE Japanese Turnips Sauteed with Garlic & Olive Oil.
Serves 2

We can only find these great little Japanese Turnips at our weekly Farmers Market. They alone are worth the vsit, though we always seem to come home with our arms filled.

INGREDIENTS

1 or 2 bunches of small Japanese Turnips
their leaves retained2 TB of Olive Oil2 Garlic cloves slicedSalt & frsh Black Pepper
A pinch of Red Pepper Flakes

METHOD

1. Thoroughly wash & scrub clean the Turnips. Carefully wash away any sand or grit on the leaves.
2. Snip the Turnips leaving about an inch of the stem atached & cut the leaves into
2 inch pieces. Place the Turnips & the Leaves in seperate bowls.
3, In a soup or pasta pot add the Turnips & enough water to cover. Parboil for ab

out 4 minutes or until the point of a knife can easily penetrate them.
4. Remove & drain them in cold water.
Place them in a bowl.
5. Heat a deep sided pan to medium, add
1 TB of Olive Oil, 1 sliced Garlic clove & a pinch of the Red Pepper Flakes.
6. When the Garlic has lightly browned, add the dampened leaves
& saute until wilted & tender.
if they begin to look dry add a few ounces of water & saute for another minute.
Remove to a bowl.
7. Add the other 1 TB of Olive Oil & the remaining Garlic to the same heated pan.
When the Garlic has lightly browned, add the Turnips
& saute them tossing occasionally until they are tender.
Return the leaves to the pan & toss it all together.
Adding a splash of Olive Oil to the finished dish is suggested.