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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 23, 2011


RECIPE

Serves 2

A CookTale

I never knew how delicious Cauliflower could be when all I recalled was crudites or a white mass boiled to the consistency of a mop. I realize now how a splash of Olive Oil & a roasting pan can perform magic. The more the Cauliflower is allowed to char the tastier it becomes.

INGREDIENTS

1 Head of Cauliflower
8 Fresh Sage leaves or 2 Rosemary sprigs finely snipped
2 TB of EVOO+ 1 TB for drizzling
Salt & Pepper to taste

METHOD

1. Heat oven to 450F.
2. Turn the Cauliflower into bite size florets.
3. Finely dice the herb & add both to a bowl.
4. Toss with 2 TB of EVOO.
5. Roast for about 30 minutes until the Cauliflower is tender & charred.
6. Remove & plate with a drizzle of EVOO

You will be pleasantly surprised.


RECIPE

Serves 2

A CookTale

At Gadaleto’s, the finest fish store in the Hudson Valley, we brought home sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Mistakenly I pan sauteed it but for 30 seconds a side, much too much. Tuna of this quality really should be enjoyed simply as it comes from its wrapping, along with a dipping sauce & possibly pickled ginger. Roland’s Ginger Glaze was the pickled ginger’s replacement. And please don’t make my mistake.

INGREDIENTS

1 pound of Sashimi grade Yellowfin Tuna
Sea Salt
1 TB of Peanut Oil
Pickled ginger or Roland’s Ginger Glaze
Nori snipped into Batons (or can be purchased at an Asian store)
Sesame seeds for garnish

METHOD

1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non-stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is lightly seared.
6. You will have lovely, very rare Tuna.
7. Plate & drizzle with the Asian sauce & top with the Nori.
8. Sprinkle on Sesame Seed & serve.

RECIPE For Asian Sauce

INGREDIENTS

2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated (optional)
1tsp of Sesame Oil

METHOD

1. Whisk all the ingredients together.
2. Drizzle onto the plated Tuna & serve what remains on the side.