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CookTeaser

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

Monthly Archives: June 2011

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.

13/06/11 Baby Bok Choy Sauteed with Ginger and Garlic


RECIPE Baby Bok Choy with Garlic Cloves & Fresh Ginger
Serves 2
Just a few miles from our home is the Migliorelli Fruit and Vegetable Farm in Tivoli, NY. A wonderful resource for produce picked daily & available at their convenient Farm Stand just over the Kingston Rhinecllff Bridge. The Baby Bok Choy was so fresh they could have been simply doused with olive oil & enjoyed as a salad.
INGREDIENTS
8 Heads of small Baby Bok Choy (4 per serving)
3 Garlic cloves thinly sliced
1 Inch piece of fresh Ginger thinly sliced
2 TB of EVOO
Salt & freshly ground Black Pepper
METHOD

1. Heat a deep saute pan & add the 2TB of EVOO.
2. Add the Garlic cloves & the Ginger. Saute until fragrant & lightly browned.
3. Add all of the Baby Bok Choy, toss it together & put the lid on the pan.

4. After about 6 or 7 minutes, check the progress. Use the tip of a knife to check the vegetable’s progress.They should be thoroughly wilted & tender.

5. Remove & plate.

13/06/11 Sirloin Tri-Tip, Portobello Mushrooms & Roasted Red Peppers


RECIPE Baby Bok Choy with Garlic Cloves & Slivered Fresh Ginger

Serves 2

Just a few miles from our home is the Migliorelli Fruit and Vegetable Farm in Tivoli, NY. A wonderful resource for produce picked daily & available at their convenient Farm Stand just over the Kingston Rhinecllff Bridge. The Baby Bok Choy was so fresh they could have been simply doused with olive oil & enjoyed as a salad.

INGREDIENTS

8 Heads of small Baby Bok Choy (4 per serving)
3 Garlic cloves thinly sliced
1 Inch piece of fresh Ginger thinly sliced
2 TB of EVOO
Salt & freshly ground Black Pepper

METHOD

1. Heat a deep saute pan & add the 2TB of EVOO.
2. Add the Garlic cloves & the Ginger. Saute until fragrant & lightly browned.
3. Add all of the Baby Bok Choy, toss it together & put the lid on the pan.
4. After about 6 or 7 minutes, check the progress. Use the tip of a knife to check the
he vegetable’s progress. They should be thoroughly wilted & tender.
5. Remove & plate

12/06/11 Eggplant Stir Fry Szechwan Style


RECIPE Eggplant Stir Fry Szechwan Style
Serves 2INGREDIENTS

1 Eggplant Asian if available.
2 Tbs of peanut oil.
1/2 Tbs of sesame oil
S&P
2 Scallions sliced on the diagonal.
1″ piece of peeled & minced ginger.
2 Garlic cloves minced.
Red pepper flakes to taste.
1/3 cup of canned chicken broth.
2 Tbs of soy sauce.
1 Tbs of rice vinegar.
1 Tbs of light brown sugar.
1/2 Tbs of cornstarch.

METHOD

1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide.
2 Heat a large wok & add the 2 oils.
When the wok is at the smoking stage, add the eggplant in batches if necessary, add S&P & stir fry until seared & browned.
3. Remove to a bowl & cook the remaining eggplant in the same manner.
When all the eggplant has been cooked, add the scallions, ginger,garlic and red pepper flakes & stir fry until fragrant.
4. Add the broth,in a small bowl mix the soy sauce, vinegar, sugar & cornstarch.
Pour the mixture into the wok & cook for 1 minute or until has thickened.
5. Return eggplant to the wok toss until the sauce is absorbed. Garnish with sesame seeds & scallions.
6. Plate & serve.

12/06/11 Spicy Shrimp Scampi


Spicy Shrimp Scampi

RECIPE Spicy Shrimp Scampi

Serves 3

INGREDIENTS

1 Pound large (U-15 count) Shrimp, shelled & de-veined. I suggest
6 per person.
Salt
3-4 Garlic cloves, finely sliced
2 TB of Olive Oil
2-3 TB of Butter
2 TB finely chopped Parsley
1/2 Cup of White Wine
1/2 to 1 tsp Red Pepper Flakes
Freshly ground black Pepper to taste
1 TB Lemon Juice

METHOD

1. Heat a sauté pan on high heat. Reduce the heat to medium-high & add the Olive Oil and Butter. Once the Butter melts, foams up & subsides, add the Garlic & Red Pepper Flakes. Sauté for a minute, or until you see the edges of some of the Garlic just beginning to brown.
2. As soon as the Garlic begins to brown, add the Shrimp to the pan. Then add the White Wine and stir to combine & coat the Shrimp with the Butter, Oil & Wine. Spread the
Shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the Wine boil vigorously for 2-3 minutes.
3. Turn the Shrimp over, or toss them so the cooked sides are mostly facing up, & boil the Wine for another minute. Do not overcook the Shrimp. Remove from the heat, add the Parsley & toss to combine. Add the Lemon Juice & black Pepper.
4. Ready to plate

11/06/11 Honey Duck Confit with Cannellini Beans


RECIPE  Honey Duck  with Cannellini Beans
Serves 2
We buy prepared duck leg confit in a vacuum six pack at our fine food store Adams Farm Market in Kingston, NY.
Saves a great deal of time & energy, & they are superior to what I could concoct.
INGREDIENTS

2 duck legs
4 tbsp clear honey

For the beans:
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 oz. white wine or vermouth
1 sprig fresh thyme
About 1 (14.5 oz) can diced tomatoes
About 1 (15.5 oz.) can cannellini beans, drained and rinsed
salt and freshly ground black pepper
1/2 oz. fresh parsley, chopped
1 oz. butter

METHOD

1. Preheat oven to 400F.
2. To make the beans, heat the olive oil in a pan and sauté the onion and garlic for a few minutes. Add the wine, thyme and tomatoes, and bring to a simmer for 15 minutes. Add the beans and simmer for a further 10 minutes. Season with salt and pepper.
3. Add the chopped parsley and butter to finish.
4. Place duck legs in a roasting pan. Drizzle on the honey & roast the legs for about 10 minutes until heated through, basting the honey glaze a few times.

TO SERVE

Place the beans on the plate & top with the duck legs. drizzle any extra honey glaze on top.

11/06/11 Wild Salmon Carpaccio with Red Onion Capers & EVOO.


RECIPE  Wild  Salmon Carpaccio with Red Onion, Capers & EVOO.

INGREDIENTS

1LB of Wild Salmon
2 TBS of capers1 diced red onion
Lemon juice
S&P
EVOO

METHOD

Thinly slice the salmon
Layer the salmon on a serving plate
Add lemon juice & S&P
Add EVOO
Add Capers & Diced red onion
Allow the finished dish to marinate for 1hour
Serves 4

11/06/11 Crab Cakes with a Side of Dijon Mayonnaise


RECIPE Crab Cakes with a Side of Dijon Mayonnaise

Serves 2

I bet I scanned a dozen Maryland Crab Cake recipes to find the most authentic & most traditional. Except for minor variations such as bread crumbs vs cracker crumbs, dry mustard vs jarred Dijon, celery, onions or none, or one egg vs two, they were all basically the same. Therefore our recipe is derived from the search & I believe it’s as authentic as it gets, Almost all Crab Meat, no fillers, kept the mixture light in taste & relatively low in carb & calories. Instead of whole eggs I used only the whites. Actually the eggs simply provide the binding. The proof was in the tasting & we both thoroughly enjoyed the dinner.
As an aside when ready to form into Crab Cakes the mixture made nine 2 ounce patties.

RECIPE For the Crab Cakes

INGREDIENTS

1 Pound of Crabmeat, picked over for shells
1 tsp of Old Bay seasoning
1 TB of Worcestershire sauce
2 Eggs Whites
2 TB of Mayonnaise
1 TB of Colmans Dry Mustard
1 Dash of Pepper Sauce
2 tablespoons Saltine Cracker Crumbs
1 tsp of White Pepper or to taste

METHOD

1. In a small bowl add the Old Bay seasoning, Mayonnaise, Worcestershire Sauce, Dry Mustard, White Pepper, Egg Whites & Pepper Sauce. Whisk it to a smooth consistency.
2. Add the Crabmeat & 1 TB of Cracker Crumbs & gently mix it all together.
3. Heat the oven to 425〫 F.
3. With a 2 ounce size ice cream scoop lightly sprayed with Olive Oil Pam, pick up a scoop full & place it on a foil covered cookie sheet, then gently flatten it to a pattie.
4. Place the cookie sheet onto the highest oven rack & bake for about 15 minutes, taking an occasional peek.
5. After the 15 minutes, turn the oven to broil for a few minutes to add color to the Crab Cakes.
6. Remove & plate.

11/06/11 White Asparagus With A Lemon and Olive Oil Dressing


RECIPE White Asparagus with a Lemon & OliveOil Dressing

Serves two
INGREDIENTS
24 Fresh White Asparagus as thick as you can find them
Lemon & Olive Oil Dressing.* Recipe follows
Finely chopped Tarragon leaves, optional but a tasty addition.

METHOD

1. Peel & cut off the tough stringy ends of the Asparagus.
2. Fill a deep saute pan or pot with water.
3. Bring to a boil & reduce to a simmer.
4. Add 1TB of Salt & the Asparagus & simmer for 18 to 20 minutes. This unusual amount of time properly cooks the Asparagus & eliminates any stringiness.
5. Remove & plunge into ice water t
o retain their crispness. Drain on a paper towel.
6. Place the Asparagus in a large bowl & add just enough of the Lemon Olive Oil Dressing to lightly coat the spears.
7. Place a Romaine Lettuce Leaf on the plate. (this is optional) & add the Asparagus
8. Sprinkle the choppedTarragon Leaves on top & serve.
RECIPE Lemon & Olive Oil Dressing.
INGREDIENTS
1/4 tsp of Lemon Zest Salt
1/4 Cup of EVOO
1 TB of fresh Lemon JuiceMETHOD1. In a lidded jar combine the Lemon Juice, Lemon Zest Salt & EVOO.
2. Cover & vigorously shake to blend.
3. This dressing can be stored in the refrigerator for up to three days.
METHOD Lemon Zest Salt.
Patricia Wells  Salad As a Meal.

Combine the Salt & Lemon Zest in a spice grinder & process until finely mixed.
The leftover can be stored in an air tight container.